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Black Watch Alpine


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  • 1 Post By Preacher
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  • 2 Post By hunt08
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Thread: Belly meat

  1. #1
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    Belly meat

    What dose every one do with the venison belly meat (flaps) I usely just mince then but I was just wondering what everyone dose with them any one have a nice recipe for them thanks

  2. #2
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    Rolled around stuffing and wrapped in bacon, then tied. Fairly hot and fast cook then once rested sliced into "medallions".

    Can play a lot with flavours you like. Have even browned off lamb and pork mince (mixed and cooled) then added to stuffing before rolling it. Was never going to last long.
    Moa Hunter likes this.

  3. #3
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    I have been thinking about options for belly meat since reading your post @hunt08. I normally bone across the rib cage under-cutting the next rib as I go to get all the meat then slice it for stew / goulash.
    However Preachers idea of rolling it is well worth a try. What I would do is lay out a piece of flap that when rolled was about the size of a dressed wild duck - which will be enough for two people, put a thin layer of seasoned bread stuffing (onion fried off first) over the flap and roll, skewer (spelling ?) and tie off. Don't tie the string very tight or the stuffing will squeeze out. Do one little stuffed rolled roast per two people. Brown them in the frypan and then roast them sitting on a bed of Kumera slices about 5mm thick. Mash the Kumera after roasting to make a yummy gravy.
    Preacher likes this.
    'Bother' said Pooh, as he chambered another round ...

  4. #4
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    Now that does sound very good. Personally I'm aways keen to try different methods of cooking game meat.

  5. #5
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    mince,mince and any left over mince that too LOL.I used to cut up my deer and have lots of steak,some casserole and little mince...now I get fussy and have smaller quantity of great steak,all silverskin taken off,any dodgy grained bits go into bucket...anything a bit bloody goes in bucket too. a couple of bags of casserole if I feel the need and everything in bucket goes through mincer.....
    put about 1lb mince in pan with a little oil start stirring,add soy sauce and whatever barkers stuff you have in fridge,handfull of raisins/sultanas,handfull mixed veges,keep stirring.boil jug and make cuppa tea,chuck cup full of rice into pan stir it into juices/liquid...when it has gathered good colour tip the rest of the jug of boiling water into pan....simmer till its nearly gone,check rice for firmness,add more BOILING water if it needs a bit more time.... serve with just a fork on side of plate and maybe a couple of breadybutts....quick n easy...one of the favourites in my home,the Mrs can leave mince on bench to thaw and know I will have tea done in about 30minutes after walking through door.
    Moa Hunter and Preacher like this.

  6. #6
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    I'm not rice eater lol but they dose sound good so mite have to give that a go. To day I deside to try some thing different I marinated the belly then crumbed it like snitzel then I rolled it & banged it in crockpot on a rack so it was up of the bottom I didn't put any liquid in crockpot & cooked on low for 6hrs & it came out mint even kids where asking for more
    Micky Duck and Preacher like this.

  7. #7
    R93
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    Depends on the animal and how fat.
    Usually mince.

    If fat like a late summer red or fallow will probably make Bacon.

    Epigrams are the go as well.

    Simmer both sides of flaps and rib meat in one peice (have to do one flap at a time) in venison stock with all the trimmings for 3 hours.
    Keep the stock to reduce into a jous.

    Place flaps on top of each other and refrigerate once cool until set together and layered. Fat will stick them together.

    Cut into small squares then roll in dijon mustard, seasoned flour, egg wash then your favorite bread crumbs.
    Deep fry till golden.
    Top with favorite sauce or a nice jous.

    A bit time consuming and a lot of work but bloody worth it.





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  8. #8
    Member tiroatedson's Avatar
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    Quote Originally Posted by R93 View Post
    Depends on the animal and how fat.
    Usually mince.

    If fat like a late summer red or fallow will probably make Bacon.

    Epigrams are the go as well.

    Simmer both sides of flaps and rib meat in one peice (have to do one flap at a time) in venison stock with all the trimmings for 3 hours.
    Keep the stock to reduce into a jous.

    Place flaps on top of each other and refrigerate once cool until set together and layered. Fat will stick them together.

    Cut into small squares then roll in dijon mustard, seasoned flour, egg wash then your favorite bread crumbs.
    Deep fry till golden.
    Top with favorite sauce or a nice jous.

    A bit time consuming and a lot of work but bloody worth it.





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    That donít sound too bad....


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