Once you have caught your game then comes the tricky task of cleaning the catch. Elise Jurasovic delivers a step-by-step demonstration of how to skin a hare, accompanied by photos of the process, until she has clean meat ready to take to the kitchen. Elise then shows she is no slouch on the cooking front when she serves up Italian braised hare in red wine. To round off a recipe double-header, Erica Wright puts together Italian-style goat. James Adams embarks on goat hunting expeditions along the dry, flat, scrub-covered terrain of outback New South Wales to the highland ranges of East Gippsland in Victoria, and John Hill weighs in with some basic rifle shooting techniques.