The Bunnies of Balyang

26/09/2026

Who out there is using iron sights?

03/09/2026

A lot of people find even backstrap can be a little chewy. The real secret to tender venison is time. These Sambar back straps were left on a rack, uncovered in the fridge for two weeks to ensure they are at their best. They could have easily been there for 3 weeks without spoiling. Ideally, venison ages better on the bone, but that’s not always a practical option. Here I’ve pan fried the venison to medium rare and served it with buttery mashed potato, broccolini grilled in the pan with the venison and a red w**e jus.

01/09/2026

29/08/2026

Paddy is 5 months old today!

24/08/2026

I get lots of people asking what calibers/cartridges can our targets handle? They are proof tested on a public range for months to see if anyone can break them or if there’s any weak spots. If it’s a legal cartridge in Australia, they’re built to take it.

22/08/2026

Fallow Deer rack grilled on the campfire with fries and Cafe de Paris butter. A bit like a wild steak frites. Always a good time with Steve Earl out rabbit hunting.

18/08/2026

Our Bisalloy 500 Star Post Hooks aren’t just for torso targets. They’re a simple and easy solution to hanging all sorts. Back in stock at www.thebunniesofbalyang.com.au

13/08/2026

I made Wild Duck ragu this week and served it with incredible homemade gnocchi from THOMAS STRAKER ‘s new book ‘Food You Want to Eat.
Here’s my recipe for the duck-

Wild Duck Ragu

6 wild ducks with breast fillets removed and kept for another day.

750ml beef or veal stock
450ml white w**e
3 bay leaves
6 cloves of garlic, crushed
1 large brown onion diced finely
3 carrots diced finely
3 celery sticks diced finely
750ml quality tomato passata
1/3 cup of Extra Virgin Olive oil

Break the duck carcasses down into manageable pieces and make sure to remove ducks tails that contain their preening glands.

Brown gently on medium heat in a little olive oil with some salt and pepper. Remove and drain excess fat and liquid and set aside.

Fry the celery carrots and onions with the bay leaves in the remaining olive oil until soft. Add crushed garlic and stir, being careful not to burn the garlic. Add the w**e and cook off the alcohol briefly. Add tomato passata and the duck pieces. Season well with salt and pepper and cook in low heat for a couple of hours until the duck pieces are soft. Remove the duck from the pot, let them cool slightly and separate the meat from the bones. Add the meat back into the pot and continue to cook gently until reduced and very tender. Add freshly chopped flat leaf parsley and serve with your gnocchi, some good Parmesan cheese and crusty buttered sourdough and the rest of the w**e!