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A yarn with Ryan O'Conner from The Stag Roar Podcast

Community - Bowhunting / Community - Fishing / Community - Gear / Community - Hunting / Community - Mind & Body / Community - Out and About / Community - Podcasts / Community - Spearfishing

A yarn with Ryan O’Conner from The Stag Roar Podcast

I sat down for a chat with Ryan from The Stag Roar to discuss the inception of Eat…

by Tim Kavermann 25/08/2020

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Latest Articles

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Bluefin Tuna Tataki

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Venison Chilli Con Carne

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Venison Carpaccio

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Venison Sausage Ragu

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Boarfish, Bacon and Halloumi Burgers

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Chermoula Kingfish Steak

7

Rum & Coconut Sugar Hot Smoked Trevally – Video

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Classic Smokai Smoked Fish at Home

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Paua and Crayfish Spaghetti

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eatwhatyoukill.co

"Couple of flounder on the spear. Dusted in season

"Couple of flounder on the spear. Dusted in seasoned flour, fried in butter, and finished with a few drops of lemon juice. Perfect breakfast”

By @ben.sowry - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #flounder

Simple Snapper! 🐟 It doesn't get much easier th

Simple Snapper!
🐟
It doesn't get much easier than this and you could use it on other types of fish. Simply give the fresh fillets a dusting of coconut flour, S&P., and @eggspoonnz Wild Fennel Co. Seafood Seasoning.
🐟
Fry in butter and serve on rice with veges. Top with Lemon Juice, Kewpie Mayo, and spring onion. (Or go with the traditional hot chips and tartare sauce!)
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#eatwhatyoukill #eatwhatyoukillco #snapper #freshfish #fishingnz #nzfishing #fishrecipe #simplerecipe

“We had some wild pig ham leftover and decided t

“We had some wild pig ham leftover and decided to crank up the home made pizza oven that came with our new home. The pig was shot from our back door. For 3 hours we stoked the fire in the pizza oven but I think we let it cool down too much before putting the pizza in. (Pizza was home made base, home made tomato sauce with onions and garlic, wild ham, shop bacon, spinach, olives, red onion and cheese. Extra sauce was home made chilli). After about 30 mins the pizza edges had gone hard but not brown. We added more kindling to create heat but probably still not enough to cook and crisp the pizza. Eventually we finished it off in the oven.
Twas a bit of a fail so opening this post up to any suggestions and secret tricks about cooking wood fired pizza please.
Ps. Final result was exceptionally good eating but not 100% cooked in the wood fired oven. I was hoping to have some goat back steak on the pizza but that got eaten separately.”

By @ian.barker.581187 - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #wildpork #pizzalover #homemadepizza

"Nothin fancy tonight…just a quick fry up for me

"Nothin fancy tonight…just a quick fry up for me and the Missus.

Cheeky Venny Sika back steak and homegrown organic spinach, duck fat, butter, garlic, salt, pepper, sour cream and Hahei Macadamia Nut crumb."

By Paul Berry - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #venison #sika #sikadeer

"Super crispy double dunked salt and pepper calama

"Super crispy double dunked salt and pepper calamari from a previous outing.
Great little tip freeze your squid prior to preparing then partially defrost it before cleaning them, this keeps the guts/ink sack intact and really limits mess.
Buttermilk soaked the squid for an hour prior, seasoned heavily with salt and pepper, dusted in flour, back into butter milk then back into the flour.
180c for 2 mins in the deep fryer and perfect tender squid"

By @mike_nzfhd - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #squid #calamari #deepfried #doublefried #nzfishing #fishingnewzealand #seafooddinner

“John Dory is by far one of my absolute favourit

“John Dory is by far one of my absolute favourite fish to eat, they’re versatile, can be eaten raw or cooked, delicate in flavour yet still quite a firm flakey fillet. 
Had some packed up in the freezer from a previous session so with ease in mind whipped up some quick crumbed fillets and skin crackling to go over an Asian inspired slaw. 
The fillets were coated in a crumb mixed with herbs and dried lemon rind, quickly fried until golden.

The skin crackling is where it gets fun, cut the skin into strips, heavy salt and allow to “cure” for 30 mins or so, pat dry and then fry on a low heat 120-140c for 10 mins or so. Super crunchy little morsels to accompany the dish.

By @mike_nzfhd - shared from our EWYK Facebook Community.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #johndory #dory #nzfishing #nzfishingcommunity #fishinglife #fishrecipes

Seared Venison back strap with herby mash and red

Seared Venison back strap with herby mash and red wine and black berry jus (and beans just because)

Sear venison on cast iron pan for 4 minutes a side, finish with butter and allow to rest.

Classic mash with a herby twist,
Do you’re classic/favourite mash recipe and add garlic tarragon, chives etc. just make it flavourful

Red wine and Black berry jus,
1 cup merlot
1/2 cup sugar
1/3 cup black berries
1/4 cup balsamic vinegar
2 star anise
4 cloves

Allow to simmer and reduce by half, combine and enjoy

By @mike_nzfhd - shared from our EWYK Facebook Community.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #venison #backsteak #backstrap #nzhunting #hunting #venisonrecipes

Finally had a good day that I could get out on the

Finally had a good day that I could get out on the water…

Got a good few in my chilly bin!

Fillets for dinner for a few nights but my favourite thing to do right now is to smoke those off cuts!!! Such a huge amount of flesh that would be wasted!

I make a dry rub with salt, brown sugar, mustard powder, garlic powder,onion powder!

My warehouse smoker is very well used!

Nice little snack for a few days in our house!

By Kristina Tucker - shared from our EWYK Facebook Community.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #snapper #wingsandframes #smokedfish #smokedwings #fishingnewzealand

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