 With the stags in velvet we are starting to think about next season. Thanks to those you who have already booked your hunting dates for the roar. With the excellent spring, the deer are promising some great heads.
With the emphasis off trophy hunting at this time of year, pig hunting and venison hunts have been on the menu. This winter has been a good one for wild pigs keeping Mark, Neville and Dean and the dogs busy. The numbers have bred up with quite a few farmers losing lambs to wild boars or even a hungry sow. We have taken a number of clients out pig hunting with dogs or stalking with rifles. This is an exciting sport that is unique to the New Zealand way of life.
We have secured a new free range block with good numbers of fallow on it. This rugged piece of country has never been hunted before. It is set amongst limestone outcrops with good stands of native bush, making it spectacular stalking.
Mark has been heavily involved with mountain biking recently. No, we’re not hunting from mountain bikes, but sponsoring the King Country Classic which is a new mountain bike race set in nearby Pureora Forest. They’ll race over 70 km of old logging tracks, through forestry and farmland. As part of our contribution we’ll shoot a wild pig which we’ll roast on the spit and provide some venison for the BBQ.
Congratulations James, who hunts with us, he went bear shooting in Canada over the winter. A steady aim and nerves of steel are essential for this sport.
We’re pleased to welcome Ryan on board. He brings with him guiding experience from his native South Africa and heaps of enthusiasm. Ryan is an avid bow hunter and editor of the NZ Bowhunters Magazine. He will be catering for the growing number of hunters who are turning to bowhunting to enjoy a different aspect of this sport. Shooters maybe interested to note that, when using a bow, for a successful hit you need to get within 30 metres of a stag!
In the kitchen
Felicity recommends cooking wild pork over the spit. With electric spits easily hired it is an excellent way to feed a crowd. Also, the smell of slowly roasting pork is irresistible. To accompany the pork she recommends coleslaw with balsamic dressing …. And of course homemade apple sauce.
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Coleslaw:-
Combine:
1 cup shredded cabbage
1⁄2 cup shredded carrot
2 peeled and finely chopped green apples
1 finely chopped red onion
Dressing:-
combine in a screw capped jar
2/3 cup canola oil
1/3 cup cider vinegar
2 tablespoons balsamic vinegar
2 cloves crushed garlic
1 teaspoon seed mustard
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Enjoy your festive season and we look forward to taking you out this roar.
Happy hunting
Mark, Felicity, Ryan, Neville & Dean
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