What an excellent roar we've had in New Zealand.
At Ranginui we've had a range of game being shot
ranging from super gold medal stags to pork
suitable for a hangi.
The Lodge has been in constant use.
The addition of goat and ram heads looking down
on the proceedings. We'll be offering the Lodge to
non hunters as a B&B facility over the summer with
the added attraction of some good mountain biking
trails through nearby forestry.
With the Tahr and Chamois season approaching we're delighted to have a range of
hunting blocks available, ranging from free range to safari parks all in the scenic
southern alps. Best time to hunt Tahr is March to end of June and again in September
to end of November.
Now that the stags have settled down from the roar, the real skill of stalking comes out
as the deer blend into the scrub. While the deer are much harder to find their heads
are still in great condition and they are still very eatable.
With three hunting accidents in public access land this roar, this has again highlighted the
dangers for hunters of shooting in free for all hunting areas. Mark thoroughly enjoyed the
Mountain Safety Course which was held in the Kaimai Ranges. You can't beat actually being
in the bush plus using real life scenarios as a way of retaining the knowledge. Also having
good company at night with friends also doing the course turned it into a pleasurable
weekend out. His next course is snow craft. They wait until mid winter for this one just
to make sure its cold enough!
While Mark has been improving his first aid skills, Felicity went on a sausage making course
with Bosco Cafe owner Melanie Barton. Making her own sausages has been a long held ambition.
She'd like to create a tasty simple breakfast sausage which go well with bacon and eggs and
also create some more exotic combinations for the BBQ.
The new chiller has made skinning out and venison packing a much easier exercise.
Great place to keep a few beers as well as resting sausages. Speaking of sausages,
here's the perfect accompaniment.
Felicity's Venison Patties
(Makes 6 large patties)
500g Venison mince
1 egg, beaten
1 onion, finely chopped
1 green apple, finely chopped
1/4 cup plum sauce
1 cup soft bread crumbs
1 Tbs L&P Worchester sauce
ground pepper and salt to taste
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Method:-
Place the minced venison into a bowl,
stir in the remaining ingredients.
Form a generous handful of mix into
flat round patties approx 1 1/2cm thick.
Fry in a hot frying pan till cooked to
your liking.
(Serve with a generous dollop
of tomato relish and freshly
toasted baps)
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Please keep in touch with us, we really enjoy hearing from you about your hunts in other
countries and we look forward to taking you hunting again.
Until then, happy hunting
Mark & Felicity
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