At Spika, we love seeing how hunting connects families, teaches self-sufficiency, and builds memories that last a lifetime. For some, it’s a weekend escape. For others, like this family from North East Victoria, it’s a way of life that’s been passed down and proudly shared.
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The Beginning
Well, I guess it all started about 20 years ago when I met Brad. On our first date, he took me to the family farm for a hunt, something I had never done before and was nervous as hell about.
We shot a deer, took the legs and backstraps, and I couldn’t believe my eyes. Living off the land suddenly meant a whole lot more. It was right there in front of me, and I had two options, run and hide or embrace this new life.
Building a Life from the Land
Twenty years later, our freezer is full of venison and other meat we butcher ourselves. Our two kids are nearly through primary school and already following in our footsteps, with a real love for the land and for hunting.
Regular family hunts, butchering together, and creating delicious meals from what we harvest have become weekly rituals in our home. The kids understand exactly where their food comes from and the effort that goes into it.
They’ve grown up with meat hanging in the dairy sheds and fox scalps pinned to the old farm door, and they know that every animal taken has a purpose.
From the Paddock to the Plate
Brad and I both grew up in North East Victoria. Brad was raised on a cattle and sheep farm, while I was a small-town girl who spent her days chasing the wind for water sports.
The more I got to know Brad, the more invested I became in harvesting venison and learning how to adapt recipes to make the meat tender and full of flavour.
With my Hungarian heritage, I was brought up cooking from a young age, and I still spend plenty of time in the kitchen today.
Venison spaghetti bolognaise is a staple in our house, but it doesn’t stop there. We love casseroles, meatballs, kebabs, and the girls’ favourite, venison schnitzel.
But our absolute favourite thing to make is kabana. It’s ready within hours, and nothing beats the smell of kabana in the smoker or the taste of freshly smoked meat.
Our Homemade Venison Kabana Recipe
Our secret ingredient is shelf-stable cheese. It withstands the smoker’s heat and holds its shape perfectly. We hope you enjoy it as much as we do.
Ingredients
Meat Mix
- 6 kg venison mince
- 4 kg pork mince (we prefer a fine pork mince and buy it from Aldi)
Seasoning (to taste)
- Coarse black pepper
- Garlic powder
- Paprika
Extras
- 1 block shelf-stable cheese, diced into small cubes
- Kabana premix (prepare as per instructions on the packet)
Method
- Combine venison and pork mince in a large bowl or tub.
- Add the seasoning mix, black pepper, garlic powder, and paprika, to taste.
- Mix in the diced cheese and the kabana premix, ensuring everything is evenly combined.
- Fill sausage casings with the mixture and hang them in your smoker.
- Smoke until cooked through and lightly browned, following your smoker’s temperature and time guidelines.
- Slice and enjoy while warm, or let cool and refrigerate for later.
Closing Thoughts
For us, hunting isn’t just about the pursuit, it’s about the process. From the hunt to the butchering, and finally to the table, every step connects our family to the land and to each other.
At the end of the day, that’s what it’s all about. Sharing stories, good food, and the simple satisfaction of living off the land.