Here you can find some great recipes (some not so great), hints on preparation and some great failures. Contributions welcome, send by email or our contact page. Due acknowledgment (or not) will be made.
Table of Contents
ACK: SHV
FINE DINING
HOW TO SET UP A FLY CAMP.
Find a nice spot, maybe a slight slope, and clear the sticks and stones where your bed will be.
Collect quite a lot of bracken fern tops, secateurs are ideal for this. Make a pile where your sleep mat will be and lay a tarp over that with some extra on one side.
Place the mat on top, then a fleece sack. Sleeping bag on top of that, opened out and use as a doona. If it’s a bit damp you can fold the extra edge of the tarp over yourself later.
Set up a fly, making sure that the drain edge is to the low side of the slope and that water cannot pool on it.
Para cord is great for the strings as it’s easy to tie and untie and can be tied to grass as well. Use the local sticks for adjustment.
Lay back and admire your handiwork, fall asleep and dream of that stag just walking up to you. Nothing much left to do eh?
TASSIE VENISON SAUSAGES. 20/3/16
A tasty easy recipe for your venison.
A load of Tasmanian Fallow sausages.
- 4kg prime Tassie fallow
- 1 kg of pork shoulder and fat.
- Cup of iced water.
- 2 TBS of Rosemary.
- 2tbs of all spice.
- TBS each of salt and pepper.
- Half a cup of honey.
- Partly frozen meat is best to run through the mincer.
Mix dry ingredients with iced water then add to mince with honey and mix through with hands.
Tasmanian fallow is best but if all you can get is Victorian sambar that will be OK. ( Bloody Victorians have had it too good for too long. Shooting as many deer as you like all year round )
Pump the mixture in to sausage skins or use as burgers.
ACK: TASSIESHOOTER SCOTT.
CUTTING KINDLING: 28/2/16
Do this…Hold down the thin timber and whack it well away from your hand.
Or this… Use a protective glove on the hand nearest the sharp bit of the axe.
Even better… Use tongs to get right out of the way.
ACK: SHV
Or get somebody else to do it.
MINCING: 26/2/16
You really want to remove all sinew, fat and grisly bits from any meat that you want to put through a mincer. Very cold, or meat with icicles is best for mincing.
Make sure that everything is super clean, that means mincer parts, bowls, knives and hands.
If you are going to pack the end product in the freezer, you may be best to have some scales and zip lock bags handy and write the product, weight and date on the bag beforehand.
Not sure what size mince plate to use? Start with the coarse one, you can always run it through a fine one later.
Ack: SHV
VENISON (ANY MEAT ACTUALLY) MOROCCAN TAJINE STYLE. 25/4/16
Feeds two.
You need, a Tajine (Tagine) and a heat source.
Enough meat pieces for two people. Don’t be greedy, veggies are important, everyone knows that.
Vegetables. Potato thick slices, carrot pieces, onion bits or any other combination. Just make sure the pieces are not too small.
Enough Moroccan spice to cover the meat. Any type of cooking oil, olive oil is best.
Mix enough oil and spice together in the tajine to make a runny paste, then whack in the meat and coat it all and add a couple of pinches of salt. Spread it out in the tajine.
Start layering the vegetables on the top in a cute pattern bearing in mind the shape of the tajine lid.
Gently add water to just below the rim and give the veggies another good dose of salt.
Cook for an hour, not too hot but it should be just on the simmer, check a few times to make sure that the water has not completely gone, add a bit now and again.
Burn yourself a couple of times for good measure then plate it up and fend off the lazy people who just had a cold tin of baked beans.
Ack:SHV
HOW TO VACUUM SEAL STUFF WITHOUT A VAC. MACHINE. 24/2/16
Take a good quality zip lock bag of suitable size and put the food in. Be careful not to overload it where it might foul the zip lock.
Fill a sink or bucket with enough water to be able to submerge the bag.
Zip the bag from one end but not fully. Submerge the bag on an angle, open end out of the water.
Keep submerging until the bag is under the water apart from the actual top of the bag corner. This will squeeze all of the air out of the part not zipped.
Complete the sealing under the water without letting any water in.
There you have it. Chuck it in the freezer or fridge.
Ack:SHV
FALLOW VENISON PIE. 21/8/17
I jumped on the band wagon and had a go at making a venison pie tonight. And obviously since I’m telling you guys about it, it was bloody awesome. So thanks guys, made me actually put some effort into something other than hunting.
– About 1kg of fallow rump cut up into small cubes and all the fat cut off.
– 250g of beef mince.
– 1 rasher of bacon diced.
– 1 white onion finely chopped.
– 2 cloves of garlic finely copped.
– 1 carrot diced.
– 1 sweet potato cut into 1cm cubes.
– 1 tablespoon of pepper.
– 1 table spoon of dried thyme.
– 1 tablespoon of raw sugar.
– Good splash of lancashire sauce.
– 1/4 bottle of red wine.
– Beef stock added to keep the mixture wet for the 6 hours cooking on low heat.
– Small amount of curry powder added, just enough to make you think is there curry in it.
I used a cast iron pot on the stove on hot to start with:
1. Brown the meat for a few minutes then set aside in a bowl.
2. Add a splash of oil, onions, garlic, bacon to pot and get it sizzling away then add 3 tablespoons of flour and stir it in until onion starts to go soft.
3. Add about 100ml of beef stock to deglaze the bottom of the pot and once that’s done add the pepper and thyme to the mixture.
Turn the heat down to low:
4. Add the venison back to the pot.
5. Add 1/4 bottle of red wine and same amount of beef stock and a splash of lancashire sauce and mix it in.
6. The mixture is very wet now so add the carrots and sweet potato so they soften up in the liquid.
7. Add a tablespoon of sugar.
8. Add the curry powder until it tastes how you want it.
Leave this on low heat for 4 hours adding more beef stock to keep it wet then once the venison is falling apart I stop adding stock and let the mixture thicken up.
Use a pie tray or a pot, cut shortcrust pastry to shape for bottom and sides. Glaze the pastry with butter then added filling, cut puff pastry to shape and put on top.
Put this in the oven at 180 deg. for 30 minutes, with 10 minutes left to cook glaze the top with butter to make it go golden brown and that’s it.
Hint: Best to have a couple dishes ready to make extra pies. Gauge this when you see how much mixture you have
ACK: GIBBO 30.06
ANT BITE/STING CURE. 22/01/18
Look for some bracken, then select only the new uncurled tips. Strip these and and crush them into a poultice and rub onto the affected area. Relief within a minute. Magic.
ACK: SHV.
BRAISED CHILLI HARE.
Ingredients.
- 1 large or 2 small Hare, sectioned with bone in.
- 2 medium onions, coarse chopped.
- 1 tbsp crushed garlic
- 1 large can tomato.
- 1 lt stock, veg or chicken (or use stock cubes).
- 2 tbsp honey.
- 1 spoon (how little or much you like) hot chilli sauce.
- 1 tsp mixed dried herbs.
- Salt and pepper to season.
Take your hare and section into plate portions. I had one and a half good sized Hare but took out the back straps for another dish, so really was just left with 4 hind legs and 2 shoulders. Still plenty of meat for a family meal.
Get your fry pan nice and hot and put in a good splash of oil, you want it to sizzle and brown off really quick, not sit and stew. Season with salt and pepper or whatever seasoning you like using. Throw in the chopped onions, get a bit of heat into them and then turn the heat down a little, put in the crushed garlic and mix it all up. You don’t want to burn the garlic, but you don’t want it slowing down.
Once the onions have a little colour and have softened, put in the can of tomatoes or fresh chopped if you have them and give it a good stir. There should be enough liquid from the tomatoes to give it a good mix up, scraping the bottom of the pan making sure you get all the browned goodness up from the frypan.
Get a baking dish or roasting pan, whack the whole lot in and then add your stock, honey, herbs and chilli. I like to bake it hot for about an hour covered, and then slow it down to about 130deg. uncovered for a couple hours.
All going well, by the time the sauce has reduced, the hare will be good and tender. Just make sure that as the liquid levels drop you keep turning or basting the hare over so as not to dry out the exposed meat.
Cooking times may well depend on the size of the sectioned portions and also the age of the animal.
Serve with what ever you like, for me a simple mashed spud and peas does the job.
Enjoy! ACK
Troy Spaanderman
Rosevale Tasmania
Wallaby BBQ Skewers.
- Wallaby back straps
- 2 tbsp Honey
- 3 tbsp Soy sauce
- 1 tbsp Crushed garlic
- kebab skewers
- salt and pepper to season
Take the back straps from your wallaby, roo, hare, rabbit or anything you’ve just taken really. Back straps will cook quick, remain tender and lack any chewy sinewy bits that might put off any new game meat eaters.
Dice the straps up into typical kebab skewer sized bits
Mix the honey, soy and garlic together in a bowl, season with a bit of salt and pepper as you like it.
Put in the diced meat, mix well and cover with glad wrap, pushing the wrap right down to the liquid to keep the air out. Alternatively, put everything in a ziplock bag and seal off, fridge it, marinating for a few hours or overnight.
When ready, skewer the meat chunks onto the skewers and discard the liquid marinate.
BBQ quick and hot, or fry in a hot well oiled pan being careful not to overcook and dry out.
EAT !
ACK: Troy Spaanderman
Rosevale Tasmania
Braised Moose Tips
Sear moose sirloin tips pre seasoned with salt, pepper, onion flake, olive oil & minced garlic in HOT cast iron – just enough to get a good brown coating on them – you want the middle rare.
Remove meat and make a roux by adding 1/2 stick of butter and reduce heat to low adding 3tbsp of flour and continually whisk until forming light brown color.
Allow to cool just enough to whisk in milk & beef broth … then bring to a rolling boil and add mushrooms, fine chopped onion and 8oz red wine…. continue boiling until reduced to gravy thickness.
Add moose meat to gravy and simmer on low for 10minutes.
ACK: Davin, Texas USA.
Chital on a stick.
With the success of my first Chital(Axis deer in Texas) hunt, I’ve been enjoying the wonderful meat and thought I would share one of the recipes.
1. Take boneless lean Chital meat into 2.5x5x1.5cm pieces and toss with a light coat of olive oil. Then give a liberal coating of sea salt, cracked pepper, crushed garlic & dried onion flake and allow to marinade 2-24hrs.
2. Taking pieces of seasoned meat, sandwich a small sliver of pickled jalapeno (or other preferred pepper) between 2 pieces of meat and fold over, then wrap in bacon and place on skewer to hold, trimming bacon slice and repeat until skewers are full.
3. Preheat grill on high and then sear skewers over high open flame for 5min to crisp bacon and sear meat; watch closely and turn continuously to prevent flare ups from bacon grease.
4. Turn grill to low and move skewers to top rack and close lid, allowing to cook for 15min. After removing skewers from grill allow to sit for 2-3min before eating. (meat should be rare to medium rare)
You can either eat directly off the stick or remove from the stick and toss the meat with freshly chopped green onion and cilantro and serve over rice; or you can add the meat to the makings of a caesar salad and add either balsamic vinegar or your favorite Asian dressing.
ACK: Davin, Texas USA.
Venison pâté.
I’ve finally found a recipe I’m pleased with for this! Still no use to anyone who doesn’t like liver, but they’re just weird anyway 
Simplicity itself, although the amount of butter it needs is quite scary. Still, it’s a luxury dish and ‘a little of what you fancy’, and all that . . . .
- 900 grams of fresh venison liver (Fallow deer probably better than Sambar)
- 2 onions
- 2 cloves garlic
- 700 grams smoked streaky bacon
- 225g butter
- 150ml double cream
- Brandy to taste
- Fresh Parsley, sage, and thyme
- Salt and pepper to taste
Soften the onion in butter, then add the chopped bacon and cook for a few minutes. Allow to cool slightly, then mix with the chopped liver, garlic, herbs, all of the butter (I know, I know), and double cream. Mix well, and spoon into a loaf tin or terrine. Bake @180C for 45 minutes, then add the brandy and whizz in a food processor until smooth (or whatever texture you like). I then spoon it into ramekins, leave it to cool completely, then cover with melted butter. If you really don’t like liver this probably won’t be to your taste, but to me it has a mild sweet flavour that really shows off venison liver at it’s finest . . . .
ACK: Woodsmoke Stu. U.K. 28/8/21
One for the fishermen.
OUCH!!
