Dinner thread?

[JessicaChen]

@JessicaChen very nice!!! Venison tataki is one of my favourites and something I make regularly. I do mine with a quick sear, then it goes into a marinade overnight. Then freezer for about half an hour before slicing. & drizzled with a ponzu style dressing to serve.

That looks amazing!!! I need to try marinading mine next time, I was too impatient for that as I was craving it right away. Also glad someone likes tataki as much as I do.
Apparently in some places in japan they serve straight up venison sashimi 'shikasashi'.

Also i see some dumplings there, my husband hoovers that up. Made venison ones mixed with pork and cabbage.

Cooking is a mixed tech with chemistry and physics,. Some cooky (Not you, you got ideas) spent all their life on the job but never learnt and earned this.

I just loosely follow online recipes throw things together hoping it sticks haha. This is why I am garbage at baking.

[Pixie Z]

@JessicaChen ooh I hadn’t heard of shikasashi before. Will have to look that up

Yes, those are pāua gyoza in the background, served with a nice dipping sauce. This meal also had wild pork yaki udon, salmon & avocado with a miso dressing, and steamed edamame. Plus the veni tataki above. Was a Japanese themed dinner I did for my wife.

[Rushy]

Some venison pie filling reducing in the pan.
Venison cuts coated in flour, streaky bacon, onions gently sautéed in olive oil and butter then whack in a bottle of Pinot Noir and some stock, add chunked mushrooms and slowly simmer to reduce to a thick gravy.

[Pepe]

Attachment 196884
Some venison pie filling reducing in the pan.
Venison cuts coated in flour, streaky bacon, onions gently sautéed in olive oil and butter then whack in a bottle of Pinot Noir and some stock, add chunked mushrooms and slowly simmer to reduce to a thick gravy.

Outstanding. I will have to give that recipe a go, but the tightarse in me will probably substitute the Pinot Noir with a cheap Aussie red.

[Rushy]

Outstanding. I will have to give that recipe a go, but the tightarse in me will probably substitute the Pinot Noir with a cheap Aussie red.

I used the cheapest bottle I could find. After all you are going to boil off the alcohol and reduce the remainder.

[Dundee]

Crumbed trout home made chips.

[Rushy]

Job done. Now to convince the missus to bake the bugger so a man can relax with a beer. Ha ha ha ha

[Mrs Beeman]

Looks impressive @Rushy. I spent 2 days making 36 individual pies using venison trim we had in the freezer . Didn't have any red wine but used a similar recipe to yours. I had 3 pots on the go at once to cook the meat then could only cook 12 at a time in my small oven. A very long process but worth it in the end.

[Rushy]

Puff pastry in the dish and filling in the pastry.

[Micky Duck]

N&F??????? pies look great,saw a whole heap of tiny frypans in cheviot fish n chippie,when I asked was informed they use them as pie dishes.....

[Mrs Beeman]

@BeeMan put them on - meant to be M for Maci and F for Finn, the Grandies helped at the beginning but soon lost interest I scored the pie tins (about 50 of them) from a friend who used to own a lunch bar and didn't need them anymore. Non-stick too which helps. Plus she gave me commercial boxes of pastry so I used that as well.

[Rushy]

Bugger it that’ll have to do. I’m hungry.

[Rushy]

I’ma felling a bita Mafioso tonighta! Meataballs

[veitnamcam]

Attachment 197046
I’ma felling a bita Mafioso tonighta! Meataballs

Ol big balls McRushy.

Looks the goods whats in there?

[Rushy]

Ol big balls McRushy.

Looks the goods whats in there?

It’s all in my gut now mate along with the spaghetti that went with it. The meatballs were beef mince, egg, breadcrumbs and Worcestershire sauce. The sauce was tinned tomatoes, sautéed onions, garlic, a bottle of pasta sauce, some Italian herbs and some more Worcestershire. I toyed with biffing in some mushrooms but had a beer and forgot. Was bloody beauty.