Intro from the new Aussie

[robbo91]

Just doing the obligatory quick introduction before posting anywhere else in the forum.

Currently living in NSW Australia, have also previously lived in elsewhere in Aus and also overseas.

Been shooting and hunting for about 13 years, have dabbled in some rudimentary rifle shooting at the range, clay shooting, handgun and IPSC.

Used to shoot pigs, dogs and roos. Currently hunting deer in the heavily timbered hills around home and starting to regain interest in shooting rifles at the range.

Look forward to joining in the discussions and hopefully picking up a thing or two. Prepare for plenty of silly questions!

Thanks
Rob

 

[robbo91]

Brain fart. Should have listed some of the current toys, because that's why we're all here.

Sako 75 Hunter Blued, 30-06, Optilocks with Zeiss Conquest 3-9x40
90's Rem 700 in 7mm08, cerakoted grey, warne rings Leup VX3 2.5-8x36
CZ 452 Varmint 17hmr currently naked
CZ 452 22lr with Leup VX1 2-7x33

Currently NEED about 4 more rifles of course.

Rob

 

[Howland]

Welcome from where the toilet swirls the right way.

Just out of curiosity, what does roo taste like?

Oh yeah, some nice tools you've got there, the beginnings of a nice collection.

 

[robbo91]

Welcome from where the toilet swirls the right way.

Just out of curiosity, what does roo taste like?

Oh yeah, some nice tools you've got there, the beginnings of a nice collection.

Personally, I like the taste of kangaroo meat, but it is quite polarising.

Much more lean and gamey than beef and slightly more metallic tasting than venison.

Best cooked rare, otherwise it can be really tough. Served with a rich sauce or jus to compliment the strong flavour it can be beautiful.

It's available in the main supermarkets in burger, sausages and steak form.

if you hunt em, you can chop up their tails and make osso bucco style stew.