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Thread: Dinner thread?

  1. #4621
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    Wife's planning on making a teriyaki chicken on rice dish for dinner. Went out to see a mate about drawing up a job for him, turns out he's been tahr hunting a couple weeks ago and gave me a couple bags of tahr sausages. So i know what im having, Tahr bangers with a side of teriyaki chicken on rice.
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  2. #4622
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    1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
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  3. #4623
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    Quote Originally Posted by Projects View Post
    1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
    Attachment 88887
    are you eating them raw ? or is it pronounced Roarrrrrr!!!!!!!!!

  4. #4624
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    Quote Originally Posted by Projects View Post
    1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
    Attachment 88887
    Na. I reckon you're spot on. Thar meat seems closer to beef to me as well.

    I usually shoot any I want for meat in February when they have a heap of fat.
    Thar chops or back steak with a good ring of fat is my favorite nz game meat by far.



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    Do what ya want! Ya will anyway.

  5. #4625
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    Quote Originally Posted by dannyb View Post
    are you eating them raw ? or is it pronounced Roarrrrrr!!!!!!!!!
    Haha those are the 3 i saved for my lunch. The 3 i made for my dinner unfortunately the kids decided they were tastier than chicken teriyaki on rice.
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  6. #4626
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    Quote Originally Posted by R93 View Post
    Na. I reckon you're spot on. Thar meat seems closer to beef to me as well.

    I usually shoot any I want for meat in February when they have a heap of fat.
    Thar chops or back steak with a good ring of fat is my favorite nz game meat by far.
    Would be keen to try some steaks and chops now, i was suprised at the fat content for a wild game sausage. I was expecting a venison / lamb / goaty flavour. One day a tahr hunt will be on my cards. Unfortunately not any time soon.
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  7. #4627
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    These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

    But deviled in a sauce they swelled up and were soft juicey and delicious.



    Very very small dab of madness on mine after the famillys was dished out.

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  8. #4628
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    Quote Originally Posted by veitnamcam View Post
    These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

    But deviled in a sauce they swelled up and were soft juicey and delicious.



    Very very small dab of madness on mine after the famillys was dished out.

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    I'm using a tooth pick to get the right amount!

    Need mashed spuds (high butter and cream ratio... ) with that though.......
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    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  9. #4629
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    Quote Originally Posted by veitnamcam View Post
    These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

    But deviled in a sauce they swelled up and were soft juicey and delicious.



    Very very small dab of madness on mine after the famillys was dished out.

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    I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

    I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
    If I get my local butcher to make some, he ups the fat to 30% as well.





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  10. #4630
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    Quote Originally Posted by R93 View Post
    I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

    I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
    If I get my local butcher to make some, he ups the fat to 30% as well.





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    I reckon your talking Shit.
    Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......


    Oh and hot sauce incoming with some brass and lead....
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  11. #4631
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    Quote Originally Posted by Beaker View Post
    I reckon your talking Shit.
    Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......


    Oh and hot sauce incoming with some brass and lead....
    Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up

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  12. #4632
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    Quote Originally Posted by R93 View Post
    Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up

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    I shall limit the amount you get then......
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    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  13. #4633
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    Quote Originally Posted by R93 View Post
    I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

    I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
    If I get my local butcher to make some, he ups the fat to 30% as well.





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    Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

    One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
    When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
    ok I am fussy but I pay good money and have every right to be fussy imo.
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  14. #4634
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    A good mate gets his done locally and to be fair his last lot ( gluten free goat/wild pork/chamois & venison) were bloody delicious
    All those with dogs waiting no longer fear death. Those with many dogs waiting even welcome it in it's time.

  15. #4635
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    Quote Originally Posted by veitnamcam View Post
    Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

    One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
    When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
    ok I am fussy but I pay good money and have every right to be fussy imo.
    I know what your saying.

    That's why I started making my own.
    But in saying that my local butcher is very consistent and he is cheap. Last lot I got done was 30 bucks for 11 kgs

    His last batch was amazing.
    I am boring and just get him to add chilli and garlic but everyone comments on them at a BBQ so I am reluctant to try anything else

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