Looks good to me
That's a small Chital deer hind, Walt53. They are also known as Axis deer. They were introduced here back in the late 1800s from India. They are a very pretty species, small in stature compared to a lot of other deer. A male Chital can reach about 85 kilos. The females average at 60 kilos. This one yielded 35 kilos of various cuts. She will make excellent eating, lean and clean to the palate, no gamey taint that can be produced by rutting stags or milky does.
What about the emu and kangaroo do they make good table fair.
Ha. Emu and Kangaroo have been on the table for Indigenous Australians for over 45,000 years and remains so. But, for me, being non-indigenous, though born in this my country, I come under heavy protectionist laws. Should I be found with either wild caught meat in my possession I am liable to hefty fines and confiscation of firearms and firearms licence. I can buy commercial Kangaroo meat at the butcher and at our retail outlets like Coles and Woolworths (a commercial licence is required for roo harvesting). The good cuts are very tasty. I do buy roo meat from time to time. As for emu, they are commercially farmed, but the meat is not as readily available as roo; otherwise, with the exception of Indigenous gathering and hunting, the birds are highly protected.
Thanks, it was davec2. I’ve got it bookmarked now.
I don't know, Pacanis? Emus have tiny tails!
. Just kidding! Yes. The roo tail is a good cut, from the butt to about a foot out, discard the piece toward the tip. Great for slow cooking where the meat falls off into the broth or stock, discard the bones before serving as you would oxtail. The best roo cut, for roasting and barbecue, is the back strap, the long lean muscle that runs along either side of the backbone. I've never roasted a leg, mostly due to my cautious nature - there's a lot of connective tissue between the muscles on a roo's leg, understandable given that's their key form of locomotion. A great way to roast the backstrap is to push in garlic, wrap it in bacon and slow roast. Are you salivating yet?
