Hunters urged to target feral goats

Managing wild goat numbers is ‘essential for restoring and maintaining the health of our whenua and ngahere’, says Chris Sharland, from Hunting and Fishing NZ Ltd. NZDA picture by Garth Haylock

The organisers of a new hunting competition are hoping it will encourage hunters to target feral goats.

The Department of Conservation (DoC) and New Zealand Deerstalkers Association (NZDA) have teamed up to launch the nationwide competition, which they say will be “a win-win for hunters and conservation”.

The competition, which is also supported by Federated Farmers NZ and retailer Hunting and Fishing NZ, is on between August 1 and November 26.

It is free to enter and will give hunters the opportunity to win some great prizes, donated by the hunting and outdoor sector.

Hunters in this region can record their entries at the Gisborne Hunting and Fishing store during opening hours, or at the DoC Gisborne office by appointment.

DoC’s National Programmes Director Ben Reddiex says increased hunter efforts will not only help reduce the damage wild goats cause to native plants, and alpine and forest ecosystems, but also on privately owned farms.

“High densities of wild goats cause significant damage to New Zealand’s native plants and habitats.

“They are becoming widespread, with significant numbers in some places.”

While it’s difficult to estimate how many feral goats there are in the East Coast region, they are believed to number in the thousands.

The density of wild goats varies across the region, with some of the highest populations being around Wairoa, Mr Reddiex said.

On the East Coast, DoC’s recent control efforts have focused on preventing wild goats from getting into Te Urewera and a large part of the Raukumara Ranges.

Other control work in recent years has taken place at sites such as the Māhia Peninsula, Whitikau and Morere Springs scenic reserves, and Urutawa Conservation Area.

Goats can cause significant damage to New Zealand’s native plants and habitats by devouring seedlings and stripping bark from trees. Without control, their populations can increase quickly.

Goats have been in the region since the early 19th century and it’s thought that wild populations began due to escapees from domestic herds.

Many wild herds established in the 1980s — after the collapse of a short-lived enthusiasm for goat farming.

The wild goats in the region vary greatly in colour, pattern and body size. Many have corkscrew-shaped horns due to the angora strain of goat, previously farmed in the Gisborne and Hawke’s Bay regions.

Farmers have occasionally rounded up accessible mobs of wild goats on private land to be sent to local meat works.

NZDA National Vice President Callum Sheridan says, “NZDA is excited to partner with DoC on this competition because many hunters start out their hunting career by shooting wild goats, but often move to deer and then overlook wild goats.”

“This is something we think recreational hunters will enjoy supporting because hunters spend a lot of time in New Zealand’s remote areas and are passionate about conservation. Many contribute to maintaining trap lines to protect our native species, like whio and kea.”

Mr Sheridan says while goats are not classed as game animals like wild deer, pigs, tahr and chamois, they are still a valuable resource for food and   to enable hunters to develop their hunting skills.

Federated Farmers National Board spokesperson Richard McIntyre says the competition is a fantastic idea — especially for landowners struggling to control wild goats.

He says potential hunters need to recognise that it’s vital to seek permission from farmers to access their land. “I encourage farmers to have a positive conversation with those seeking to hunt on their land. Let’s welcome hunters on to our farms and foster ongoing relationships that could reap benefits to hunters and farmers alike for years to come. I’m a keen hunter myself — as are many farmers.”

The NZDA will be running “Goat Competition Hubs” throughout the country where local competitors can attend venue open days to lodge their tails and score their horns. More information on how to enter the competition can be found at www.doc.govt.nz/wild-goat-hunting-competition.

The competition promotes safe firearms use, keeping safe in the back country, and ethical and humane hunting. The promotion organisers remind all potential hunters to make sure they seek and obtain permission to enter private and public land before heading out on a hunt.

“There’s no question that managing wild goat numbers is essential for restoring and maintaining the health of our whenua and ngahere,” says Chris Sharland, from Hunting and Fishing NZ Ltd — competition supporter and founding sponsor.

“If we can symbiotically put food on the table, enjoy the outdoors, and promote hunter-led conservation, then everyone wins.”

OVERSEAS GOAT NEWS

Meanwhile, a wild goat made news overseas last month . . .

The organisers of a centuries-old Irish festival have been forced to rethink their celebration of a live mountain goat — in response to concerns about animal welfare issues.

As part of Puck Fair, Ireland’s oldest festival, a wild mountain goat is crowned and worshipped as “King Puck” for the three-day festival, that has its roots in 4th-century pagan Ireland.

Puck Fair 2023 will mark the first time that the goat lorded King Puck will not spend three days and three nights raised 50 feet above the Kerry town of Killorglin.

Instead, King Puck will be raised on August 10 to mark his coronation before swiftly being taken down again. He’ll have a few days off before he’s lifted up again to close the festival on August 12.

The controversial tradition came under a media spotlight amid a severe heatwave last year, when animal welfare groups called for the goat to be taken down and freed from his cage.

The chair of Puck Fair Festival committee said: “We are a festival steeped in longstanding traditions but equally, we acknowledge that traditions can and should evolve where there is good reason to do so.”

The change has met with mixed responses from locals, some praising the news and others expressing outrage at what they feel is an unnecessary interference with a great tradition.

Local Fianna Fáil Councillor Michael Cahill said, “Feelings are running very high around the Killorglin/Mid and South Kerry region because of this decision, as Puck has been part of all our lives growing up.

“We could not envisage life without King Puck and, of course, it is upsetting to see it threatened in any way.

“Am I and all my neighbours old-fashioned or are we being held to ransom by ‘snowflakes’, who campaign for animals while wearing cow-skin shoes? Not everything is black and white, as they say, and compromises may need to be accepted.”

Goat is the fourth most widely eaten meat in the world

Goats killed during the hunt don’t need to go to waste or the dog food freezer as goat is a versatile and sustainable meat protein, celebrated in the cuisines of many countries.

It’s the fourth most widely eaten meat in the world — behind pork, beef and chicken. Depending on who you ask, between 60 and 75 percent of the world’s population eats goat meat, which is especially popular through Africa, Asia, South America and the Caribbean.

In Gisborne, Bollywood Indian Tandoori Restaurant offers an opportunity to try goat while dining out.

Company director Baljeet Sandhu says goat is growing in popularity with diners as they discover how lean and tender the meat is.

While he would have liked to have sourced goat locally, it’s not available.

He uses a supplier in Blenheim. There are currently five or six goat dishes on the menu and while all are popular, “Goat Rogan Josh” is the restaurant’s most famous.

A traditional Indian curry, it’s described as a “delectable” mildly spicy dish made with tender pieces of boneless goat meat, cooked in a rich, tomato-based gravy and packed with aromatic spices, such as cardamom, cloves, cinnamon and fennel seeds. Garnished with fresh coriander leaves, Goat Rogan Josh is best enjoyed with garlic naan or steamed rice.

Auckland wild food specialist Dariush Lolaiy — the chef and co-owner of Cazador — says that as well as classic curries, goat is well suited to a coal grill, slow braising and even charcuterie cooking.

“I really enjoy cooking wild goat . . . I especially appreciate the sustainability factor, and the variety of dishes it offers to work (with) through the seasons,” Chef Lolaiy says.

East Coast people were quizzed on Facebook for their favourite goat recipes.

A contributor to Kai Swaps on the 35 said his favourite dishes were Jamaican Mannish Water goat head soup, spit-roasted goat, and goat’s brain with herbs and vegetables.