Dinner thread?

[Flyblown]

Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.

Honestly?

Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.

[Russian 22.]

Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.

Honestly?

Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

[veitnamcam]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

That goes for any lean meat generally

[Russian 22.]

That goes for any lean meat generally

Yeah I tried putting some veni steaks in my casserole. Last time do that. I think I left it for 10 minutes too long.

I think now I'd much rather fast fry like usual. Rest. Slice. Then add to the vege casserole.

[Moa Hunter]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

He may be right with some upland birds but not water fowl. In my experience the best results are from brining the bird overnight, rinse, dry, then brown with clarified butter ( or 50 / 50 butter / oil ) in a frying pan to get really good colour, next put the bird(s) in an oven bag with an apple in their tummy and cook at 140 -160 depending on your oven. With the oven bag tied but not totally sealed there will be positive pressure inside the bag which keeps the moisture in the victim.

[Marty Henry]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.

[Nick-D]

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.

@Marty Henry Yep same place, is now run by Tony's son Dariush. Darsh is a hell of a chef, the food their is epic, highly recommend. Ive got his cook book as well, fairly complex recipes but well worth the effort.

[Russian 22.]

@Marty Henry Yep same place, is now run by Tony's son Dariush. Darsh is a hell of a chef, the food their is epic, highly recommend. Ive got his cook book as well, fairly complex recipes but well worth the effort.

Beef terrine is heavenly

[Russian 22.]

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.

Isn't that the Tony who does the guiding on the eats Cape?

Yeah they're Iranian.