Na not me, my daughter got it. She hasn't quite learnt about selective hunting for prime species yet, she was more in pest culling mode, and I tried to hide it in something with flavor.Quote:
Originally Posted by Steve123
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Na not me, my daughter got it. She hasn't quite learnt about selective hunting for prime species yet, she was more in pest culling mode, and I tried to hide it in something with flavor.Quote:
Originally Posted by Steve123
After sitting in red wine and spices for a couple of days the hare meat looked really gross and purple, like zombie flesh.
Tasted really good when the stew was finished though! I followed this recipe but added sautéed mushrooms near the end after blending the other vegetables into the broth. https://stefangourmet.com/2012/11/17...d-in-red-wine/
Went perfectly with mashed potato. Meat was tasty despite being from a big old male.
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There are so much great dishes out there! It will be very helpful to me if you use Spice Range to buy all those spices! And the great news is it's all indian
Quote:
Originally Posted by veitnamcam
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Hot venison salami Pizza
I really need to stop browsing this thread while im trying to fast. That pizza has the perfect toppings.
Looks just like I would make one.....if I made one :DQuote:
Originally Posted by thatguy
Nice @thatguy. Apart from the olives.Quote:
Originally Posted by thatguy
20 plus items of ingredients with this Scotchie plate-up
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I LOVE olives hahaQuote:
Originally Posted by Allizdog
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A couple of Swan Burgers
Don't think it got the heart tick, however, went down a treat for lunch - mushroom, cheese, bacon and watties spaghetti omelette.
The trick is to fry the bacon first, rendering out all the fat, so making the bacon more healthy.
Then use that fat, to cook the mushrooms, before adding the eggs. :thumbsup:
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And yes, I stuffed up the flip out. I blame it on not enough fat/butter in frypan, so a bit of sticking.....
Id happily eat that omelette. A cheesy eggy mushroomy delicious fatty mess with a sprinkling of fine canned spaghetti? Count me in.
Ive treated myself tonight with a dark chocolatey can of craft stout (Kereru imperial nibs) to have with my loin of hare that I aged for a week in the fridge. Pan fried in butter and a touch of garlic. Side of mashed kumara and mushrooms. It tastes almost like venison. Everything feels good and happy right now.
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Spaghetti bolognaise topped with parmesan, ricotta and coriander.
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Nose to tail.
Not something I always do but I always try and give away or use the whole fish if I can.
Fillets vacuum packed and in the freezer for another day.
A 10 ish and a 7 ish pound snap yeilded all this meat from the head frame and wings minus the biggest head that's going to a friend tomorrow.
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Venison potjie pot tonight, with dumplings.
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Man I love fish heads. Good for fish head curry, or just fried and picking the meat off the cheeks. The fish faces just sometimes look a bit scary. Used to get fried whole parrotfish including head at a diving resort in Malaysia, and those things give me the creeps.Quote:
Originally Posted by veitnamcam
I love the meat ( and even the eyes) when fresh out of the smoker.Quote:
Originally Posted by JessicaChen
Once picked clean from skin and bone TBH I might eat a little the next day cold but this is fish pie gold!
So generally I freeze whatever is left to make fish pies.
What's the dumpling recipe please?Quote:
Originally Posted by hotbarrels
@BeakerQuote:
Originally Posted by Beaker
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 tsp yeast
1 tsp sugar
150mm water
Parsley, thyme to taste.
Mix dry ingredients
Add water and mix with the handle of a wooden spoon to bring it all together
Leave it in the bowl for 15-30min
Divide into 8 equal portions and roll into balls and let rise for 30min
Add to the stew and seam with the lid on for 30min
A dozen pizza's last night
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The pizza's and oven look fantastic!!
Quick dinner here tonight.
Fried marinated Salmon fillet (miso, soy, mirin, brown sugar, chilli flakes) , on vermacill noodles, with miso/tomato/pepper and chilli soup, brocollne and baby bok choy. And some sprouts on top to try and make it look flash....
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Oh This was good
Beef as best as it can possibly be !!!
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I have been so slack in the kitchen, have cooked maybe 3 roasts since end of June. Joys of calving and mating and managing a dairy farm. Managed to rustle up a roast dinner dinner tonight, trying to enjoy a nice hot meal before I resort to bbq and salads for the summer.
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The same batch of 50/50 wild pork/veni sausages .
Still needed to defrost a bit so wanged them in a pot of hot water for 20min to defrost and firm up.
Dried and into the smoker....mostly oak wine barrel shavings and about a third Pohutukawa chips.
New spuds par boiled then in.
Tried to save some red onions wife had left in the pantry in a plastic bag:oh noes:....trimmed hard sliced up and fried in butter but still slimy so a fail.
But the spuds and bangers were bloody awesome.
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Missus & l were lucky to spend 6 Seasons working in Argentina & would live there quite easily, as the people & the food are among the best we experienced anywhere in our world travels & the hunting is fantastic with hands down the best wing shooting l have ever done .
Unfortunately like a lot of places corrupt politicians have brought Argentina to its knees ,but if you ever get chance we highly recommend it ,the people are great ,the countryside is fantastic & even my missus admits the women are the most beautiful & exotic looking we saw in our world travels
They have a fantastic BBQ & meat cooking culture & tastes are very similar to us Kiwi's ,(well these rough nut Kiwi Buggers any way) ,one of the recipe's my missus got from our favorite Camp cook was for a more meat based Paella utilizing game, which there means a lot beautiful Fallow Venison ,we both get cravings for it so we had it tonight using some off cuts from the Fallow Stag l got this week & some wings from our Farm chook cull, l did in prep for the summer/xmas BBQ season . We have the left overs for lunch during the week
The missus has also mastered cooking Pavs in the Pizza oven once it has died down & l did a crusty bread in it to mop up the Paella ,Pav is still one of my favorite deserts so the old Pizza oven will cop a flogging over summer doing them.
Bushy Bastard Kiwi Farm Cool Room Clear Out Venison-Pork-Rabbit -Chook -Argentinian style Paella
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Missus Pizza Oven Pav -
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Yumbo -
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Pizza Oven Crusty Bread
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Im not a pav fan but I am definitely an Arge bbq fan.Quote:
Originally Posted by bunji
Spent many months in "Arge" but mostly at sea unfortunately.
The slow cooked beef ribs on the side of a motorway to this day remain the highlight of my limited overseas travels.
Sunday bbqs on the boat were pretty good too....untill the meat went rancid.....then the cardboard box wine became ok.
Vietnamese beef and coconut rice. This is one of my fave dishes to make. Done with beef rump but would probably be nicer with venison.
Served with pickled red onions and I’d normally sprinkle with salted roasted peanuts but forgot to buy more. I would honestly give this a 10/10 for flavour! Attachment 183669
Made up some Venison Jerky with off cuts from the Fallow Stag l got last week ,may as well be dinner the Missus is hooked on it & has eaten her body weight in it as it came out of the dehydrator ,will have to guard the last 2 batches to make sure it goes straight in the packaging for Summer /Xmas nibbles.:P
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20 day old chunk of sirloin steak in the pellet grill for a gentle application of hickory. 225°F cook temp until it reached 125°F internal, then rest for 30 minutes before cutting.
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Nice looking steak there @hotbarrels. Out of interest what brand of pellets do you recommend? I just brought a pellet grill and have been using Traeger pellets for my first couple of cooks. But after stumbling into the YouTube pellet grill rabbit hole, it sounds like other brands may provide more flavour
Missus OD'd on the Venison Jerky we made up yesterday so we just had a Omelets & left over Paella for tea last night ,so today l was fanging for a nice meat hit for tea tonight ,as l will me hitting the hills in the morning for a couple of nice eaters for another Sausage making session ,so took out a bloody nice bit of 1.5 kg Caveman Rib Eye from a home kill l did a while ago & aged for 14 days .
I did it over charcoal in the Pizza Oven, just quick seared
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& with a Argentinian sauce we got the recipe from a Camp Cook while we were living there .simply Salt & Pepper , capsicum ,onion Garlic & Jalapeno all from the Farm Veggie patch & crushed up & mixed with some White Wine added & then spooned on.
Put hairs on your chest & the Steak was melt in the mouth ,reserving the others for my Birthday next month . :thumbsup:
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Oh hell yes.Quote:
Originally Posted by bunji
That looks great. What sort of dehydrator did you use? Thinking about getting myself one for christmas.Quote:
Originally Posted by bunji
It is a Barronet? l think , a large commercial version l brought years ago with my smoking cabinet from a clear out auction from a mob who were supplying the Ski resorts down here with smoked meats & cheeses .I only actually wanted some Stainless Steel benches but there was not a lot of interest in the smoking gear & it was too cheap to knock back ,the way things worked out with us getting into Smoking etc we are glad we decided to go for it.
My missus during summer does in season fruits that are usually expensive in off season like Mango, Pineapple , Strawberry, etc a good dehydrator will quickly pay for itself combined with doing the usual Jerky etc & for us hunters it means we always have a real good proper Old School Scroggin Trail mix supply to keep you going all day in the hills & she has a year round supply for her cake making etc .
To put it in a more relatable way ,we use our dehydrator more than we use the Bread maker that was all the go for a while ,although to be fair we do cook bread in the Pizza oven now.
With your good healthy cooking,l think you would really get a lot of use from one & enjoy it ,the main thing is looking for one that is easy to clean . :thumbsup:
Just a shout out for the Speights bar in Blenheim.
Had the snapper Monday ( I'm tough to please here)
Perfect cooked on an amazing salad.
Tues Grandmas lambs fry and bacon.
The best lambs fry and bacon I have ever had....better than mine even.
Wed lamb shanks also very good.
Tonight steak with mushroom sauce backed potato etc bloody good.
The Speights was alright too.
Recommended.
Yesterdays Kahawai.
Soaked in a brine overnight and smoked up for dinner today. Bloody delicious [emoji106]
Such an underrated fish [emoji41]
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Beautiful!
[QUOTE=kukuwai;1249965]Yesterdays Kahawai.
Soaked in a brine overnight and smoked up for dinner today. Bloody delicious [emoji106]
What Brine solution/ingredient's if any - did you use please
@Sarvo Salt, soy sauce and water. In a container overnight in the fridge.
They say enough salt to float a potato but I've never tried, just go for a generous amount.
I often put a bit of brown sugar in there too.
Most important thing is that you dry the fillets a bit before smoking. I often use an old fan but in the wind works too.
The surface of the fillet should be tacky to touch. There is a fancy name for this effect but i have forgotten it.
Basically it allows the smoke to adhere to the fillet better [emoji106]
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