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hotbarrels that looks like a serious 'outdoor fire'. Got some photos of the whole thing?

I did use a cheap non-digital meat thermometer I was given by the kids at Christmas to help. Oh and the meat was taken straight from the fridge, seared, then back into fridge to chill before wrapping...

Thanks. The pate is just some red onion and mushroom sweated down with some fresh thyme and ground black pepper. Some whole grain mustard spread on top of meat after searing but I'd probably leave...

Ruahine Red back steak turned into a Wellington. Just a fancy pie really

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Living like a king. Red backtrap on creamy parmesean polenta with wilted spinach and jus - matched with a stout and a single malt

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Step aside pulled pork - we're eating pulled venison now. Bolar roast cut into quarters, browned off and added to a slow cooker on a bed of sliced onions. Add a bayleaf, salt, pepper, and some...

JessicaChen Our go-to casserole recipes usually have a tomato base so this one is a great change. I use a good dark and malty homebrew and it comes out beautifully

My favourite recipe for a casserole / stew is this Venison Carbonnade - a Flemish (Belgian) stew that's pretty much meat, onions and beer. Tonight I used shank meat.

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Bit of back steak with a home made rub with ground coffee in it

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Home made veni pies

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Mexican venison and black beans - plenty of chipotle peppers in adobo sauce. Served on rice with charred corn kernels, diced capsicum, and guacamole. Before and after cooking:
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Damn shanks make a tasty meal. When all that connective tissue breaks down they are just the best. All that bone marrow must add to the flavour too!