know not everyone likes guns but teaching your kids gun
safety and practicing target shooting is great fun fir most
kids and an invaluable skill during a time when food may
know not everyone likes guns but teaching your kids
gun safety and practicing target shooting is an
invaluable skill during a time when food may be
scarce. A .22 rifle is a popular choice. Air rifles
can be very powerful and are often a bit quieter
than a .22, and make a great choice for small game
too. Either way, you’ll want a rifle with
a good scope, and you can use a silencer on a .22
to reduce the noise level.
are plentiful in most parts of New Zealand. They
can be hunted at anytime of the year and make
great eating. The best time to hunt rabbits is
in the late afternoon or evening, but they can
often be found anytime of the day or night. Hunting
them at night with a spotlight is another good
option. When hunting rabbits, a .22 rifle isthe
best choice. However they can also be taken with
a bow but you need to be fairly proficient with
Goats are widely spread throughout the county
and live in a range of different environments.
They can often be spotted on sunny slopes in bush
clearings, tussock hillsides, farmland on the
edge of bush and rocky areas. Goat are most often
found in a mob, and are easily spotted and stalked
due to their smell and their bleating. Bow hunters
especially like hunting goats as they can get
within range to safely and humainly make the kill.
They can be shot wit a .22 rifle but a .22 magnum
or 223 is preferable. Young goats and small nanny's
can be great eating. They also make great dog
In New Zealand feral pigs are found in the North
and South Islands. Mainly active in daylight although
where subjected to hunting pressure may become
more nocturnal or restrict their activity to early
morning and late afternoon. Feral pigs are omnivorous,
eating a wide variety of food including grasses,
roots, seeds and other plant material as well
as carrion, earthworms and insects. Boars especially
have thick skin with gristly shoulder shields
up to 90 mm thick. Rifle calibres should have
maximum hitting power with .270 and above recommended.
deer are the most widespread deer species in New
Zealand with wild populations established throughout
most of the forested and tussock country from
the Kaimai Range in the north to Stewart Island
in the south. Areas
that have few or no red deer are Northland, much
of Taranaki, Coromandel and Banks Peninsula. Red
deer are medium sized animals of about 180 kg
in weight. While calibres as small as .222 have
been successfully used on red deer the recommended
calibre is a minimum of .243. Feeding activity
tends to be greatest in early morning and late
afternoon. Plan your hunt to be at likely areas
early morning and late afternoon. Hunt into the
wind as quietly as possible and take advantage
of available cover. In windy weather, deer will
seek sheltered areas and will keep to shelter
in heavy rain, whilst during light drizzle overcast
weather feeding can occur all hours of the day.
1 - Cut the a ring around each leg of the rabbit,
just above the leg joint. Only cut enough to get
past the hide. Do not cut deeply into the skin of
the rabbit; it is unnecessary and inefficient.
2 - On each leg, make a single slice going up from
the ring cut to the backside of the animal. This
will make the skinning easier in the end.
3 - Start pulling away some of the hide, working
from the ring cut at the foot joint down to the
backside or genitalia of the rabbit. The hide should
come off relatively easily.
4 - Cut your way through the bone of the tail, making
sure not to sever or puncture the bladder. The tailbone
juts out and is relatively easy to locate.
5 - With both hands, start pulling the hide from
the body. The hide will slip off very easily at
this point. It should be like peeling a banana.
6 - Work your fingers into the sleeve of the hide
where the arms are, removing the arms from the hide.
This may be a little tricky at first, so don't be
disappointed if it takes a little extra elbow grease.
7 - Work the hide down from the upper torso to the
head. Pull the hide down until it rests at the base
of the skull.
8 - Sever the head from the spine. With it, the
skin should entirely detach from the remaining meat.
9 - With your hands, break the bones at the arm
and leg joints. Then, at the joints, sever the skin
from the bone using your knife.
10 - Dress and clean the animal, saving the hide
as needed. Make sure the animal is clean before
you eat it. If possible, check its liver to gauge
the safety of the meat. Save the hide for tanning
or other uses.