So, the days are getting longer and it’s time to pull those shorts out and attempt to drop that winter/all year beer gut.

Spring is one of my favourite times to hunt. It’s one of the most rewarding and it’s usually easy enough to get a hall pass to go out and fill the freezer with meat that tastes good. Makes a change from smelly, rutted up stag from April! Spring days are still cool so meat lasts a while hanging in the bush, which is great.

The best tip I can give you for successful spring time hunting is to get out of the house! There are always deer in the hills – and it’s hard to go past a nice venison steak on the BBQ – but always keep your options open.

Try goat – you might be surprised. I have often cooked it and had people thinking it was lamb. The trick is to be selective with what you take home. Don’t try and shoot the biggest goat in the mob and expect it to taste amazing. Personally, I go for the ones a little smaller than nannies. They are normally under a year old and taste great.

Turkey is another underrated meal. Recently I had it cooked for me and I thought it was chicken. The cook used the breast and cut it thin and against grain and cooked it like schnitzel in breadcrumbs. Try it, I dare you!

With all the rain this winter, the spring grass growth is going to be amazing so there will be a lot of animals around grazing those sunny faces in the early mornings.

If you really want to wow your guests this summer get the meat prepared by a professional. I drop my animals in at Counties Custom Killing in Bombay. They have so many options as to what you can have it turned into. I’m a huge fan of their cracked pepper and merlot sausages. I normally get the good cuts as steak and the rest as mince and sausages.

The best tip I can give you for successful Spring time hunting is to get out of the house!

Using a pro saves me time and they do a hell of a lot better job than I could – and the meat comes all bagged and frozen. They also have an after-hours chiller, so you can drop of your animal, with or without the skin, at any time of the night or morning. I love introducing people to game meat, but I cringe when people say they have tried it and won’t try it again. I bet it was a lump of venison that was not prepared well from the time it was shot to the time it was served.

If in doubt throw it out! I don’t like to waste meat, but I have no interest in turning eating game meat into a chore rather than a privilege. Mince is always a great option: it can be used in nachos and bolognaise and is always a hit with the kids.

Spring can be a rewarding time of year for a hunter. What you harvest now can make the difference between being that guy who stands over the BBQ flipping meat and rotating sausages his wife harvested in the supermarket and the guy whot stands out as the hunter-gatherer and provider for his family.