Shooters in a stew
Sydney Morning Herald, Page: 20. Friday, 6 March, 2009
The casual dining experience offered by Hooters is notorious, hut the cuisine served up by Shooters receives less coverage. The Sporting Shooters ‘ Association of Australia cookbook landed on this column ‘s desk yesterday, featuring delights such as “shooters ‘ roast rabbit”, “campfire duck” and “Arnhem Land waterfowl chop suey”. The Territory bird goes well in a wok with rice wine, ginger, bamboo shoots and shredded pork, apparently.
There are also 16 glossy pages dedicated to kangaroo filleted, chopped and minced. “In this plastic-wrapped ‘ and sensitive world, where the meat is prepared and packaged for us and we do nothing more than drive to the local supermarket to get our groceries, it is the hunter who still understands the relationship between the environment and ourselves,” the association ‘s president, Bob Green, says in the accompanying letter. “Hunting is a perfect match for those who want to eat well and minimise environmental damage.”
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