Dinner thread?

[Pixie Z]

@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.

[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]

Puff pastry in the dish and filling in the pastry.

[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.

[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?