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Venison eye fillet with bbq potatoes and fresh salad.
No dessert (on a diet) [emoji1787]
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Venison eye fillet with bbq potatoes and fresh salad.
No dessert (on a diet) [emoji1787]
Sent from my iPhone using Tapatalk
Crispy skinned flounder fillets with a basil pesto capsicum salami feta pasta salad.
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With the ban on set netting in my region flounder fillets are going to go from a staple in our diet to a rare treat I suspect.
Smoked trout, was really nice very close to salmon.
Only ever had it fresh poached before which is good but this was better.
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Went for a beach fish yesterday arvo with some mates. Caught a few Kahawai so we sheltered up behind the dunes and the braai was fired up. Threw 1/2 a venison eye fillet on as well. Arrived home with just enough time to have a shower and hit the comfy chair in time for the rugby.
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Finally got around to having a meal at cazador last night. So bloody good, awesome to see what can be done with wild game in qaulity restaurant setting. Highly recommend for anyone in the big smoke wanting a nice meal. We ate thar 2 ways, rabbit, venison, venison salami, 6 month aged ham, piosson hearts, watercress etc etc. Was epic
@veitnamcam
Had to make use of those kahawai somehow...
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The rest are in a brine destined for the smoker tomorrow [emoji106]
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Enjoying some South Island hospitality
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Fallow shoulder cooked on the weber...
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The WFO has been getting a workout the last couple of weekends. 24 pizzas last Saturday for a youth event, did 42 dough balls for a birthday party last night, but didn't get through them all, so 8 pizza's for dinner again tonight.
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Hell you must have a big family mate
Thought I had mushrooms in the fridge but no. So just onion, garlic and a small slab of butter to go with the fried red heart for lunch.https://uploads.tapatalk-cdn.com/202...294ee14abd.jpg
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Blue Nose and chips. Last night's dinner.
Started in frypan, skin down and hot as. Then through some tomatoes around it and some butter on top. Into over at 150 deg to finish it for about 10mins.
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Well not dinner but lunch, I shot a very fat stag last week and had my first go at processing all the meat rather than sending it to the butcher.
Pretty sure I have cracked it, hung for 10 days then boned out and steaked up the bigger muscles.
These were steaks off the back leg, dry brined overnight then given a quick sizzle in my magic steak pan.
Absolutely delish, tasty and tender as :thumbsup:
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Moose and bacon pies, one for dinner,Attachment 156273 two for lunch,
Did a freezer turnover a while ago....this was one of many bags of veni that turned up.
Trimmed up and sliced I could tell this was going to be premo steaks it was so soft.
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Cooked up on the BBQ.
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It had been vac packed as a muscle group and in the freezer for at least a year and was divine.!
Been living pretty rich of late.
Crayfish
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Smoked kingfish
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Not dinner but a tease. Kids demolished 1 and left the wife and I to share the other. Fallow tenderloins
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Leg O' Lamb slow smoked on the Weber kettle. Spuds, garlic and kumara in oven too. Primo way to finish the day.
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Bit of a mixed feed - duck and mongolian dumplings...
With chilli's, and homemade smoked garlic salt and Sichuan pepper salt.
Oh and oysters
Tonight's dinner. Pizza with venison chorizo sausage, smoked Twizel salmon and home grown veges. Champagne and a kilo of chocolate licorice logs.
Start as you mean to carry on :thumbsup:
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Our first BBQ for 2021. Ham and chipsAttachment 157243Attachment 157244Attachment 157245
Not dinner, but a after dinner snack with/of the Mrs....
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Bloody enjoyable, with great produce.....
How are you such a skinny bigger?
Lad and myself fending for ourselves.
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One for @gonetroppo
Couple of beef scotch fillet steaks well seasoned with salt pepper and garlic cooked rare.
Wasabi for something green on the plate.
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Mt darling wife went out for the night, so I threw Mr 10 in the kitchen and left him to it, with minor supervision.
Result, Fish and chips.
Kingfish in butter with fresh parsley and chives, Benne potatoes shallow fried in oil with rosemary and tarragon.
I asked for a salad so he threw some mushrooms in the leftover oil and butter. Good lad.
I even got a glass of cheap Aussie red to wash it down.https://uploads.tapatalk-cdn.com/202...38f6f34826.jpg
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Venison shank 60min in the crock pot and falling to pieces. Don't think I'll be sharing the other ones still waiting in the freezer for me.https://uploads.tapatalk-cdn.com/202...d7eeedf727.jpg
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Asian styled pork belly, roast Spuds and green stuff.... Plus chilli, soy, vinegar dipping sauce.
Crackle was on point :thumbsup:
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Vietnamese venison salad. Made using Chelsea Winters Vietnamese beef salad recipe but swapped out the beef for some backstrap from a red my brother @Dominator shot on a trip we did just after Christmas.Attachment 158953
And dinner last night I did a bloody nice meal of pulled goat tacos.
Gave the goat back leg a thorough dry rub using a mixture of smoked garlic salt, smoked paprika, cumin, garam masala, and rosemary & left in the fridge for about 6hrs before leaving on bench to reach room temp. Preheated the oven to 220°C, then poured a cup of freshly squeezed orange juice over the goat, covered with tin foil & into the oven. As soon as it went into the oven I dropped the temp to 150°C & left it to slowly cook for about 7hrs. Pulled it out briefly every hour or two to baste with the juices. Came out insanely tender & was just falling apart. Into wraps with a nice homemade salsa & some dijon mustard. Hands down the best goat dish I’ve ever done.
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With my wild goat & pork & even some of my home kill beef ,l use a very similar rub but l then Vaccum pack & freeze it .When it comes time for a feed of it l take it out of the freezer to defrost ,still in vaccum pack ,in the fridge for a few days it not only absorbes all the rub flavors better ,but the meat melts in the mouth.I got put onto this method while working in Africa ,they do it for plains game to improve it.
I do a very similar thing with a dry rub and vacuum sealing. I have been doing a lot of playing around with a cheap sous vide tool and getting some great results. Dry rub of salt, pepper, dried garlic and onion on the outside of what I call the venison football roast (knuckle/quadriceps-what is left on the front of a venison leg once the easy muscles have been pulled off). Into the freezer then defrost in fridge, bring to room temp and cook at 54.5deg for 19-24 hours. Take it out of the plastic and brown it in a really hot pan/BBQ. Turns out mint!
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Holy shit l never even knew those things existed, but have thought how handy something like it would be for years ,where did you get it from & roughly how much ?I have done a similar recipe with butts of beef & then into a Webber for added flavor & browning,am now experimenting with it in a hot smoker for added flavor.
I even vacuum pack our steaks now & leave to defrost/age in the packs in the fridge for a week before cooking ,tenderizers even cheap steak cuts & ideal for the BBQ,makes perfect garlic butter steaks IMO.
Looks the goods for sure:thumbsup:
$100 plus shipping. Mine is the "Kogan SmarterHome™ Sous Vide Precision Cooker"
Gets the connective tissue softening without drying out the meat. Mint!