Last night's dinner simple back steak and veges....bloody good
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Last night's dinner simple back steak and veges....bloody good
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@dannyb Looks bloody good mate ,down here on the West Coast l reckon our weird weather of basically drought coming into the Roar & then floods has lead to some of the best eating quality Venison l have ever had ,we run cattle & sheep but have nearly been living on it . :thumbsup:
Taranaki Tahr special - slow roasted bacon wrapped goat leg
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Early Dinner tonight as packing up for a few days away Hunting & Spear Fishing ,tried out our Home Kill ,22Day Dry Aged T bones bloody lovely, after all the experimentation with various lengths of aging 22 Days does it for us, the right blend of taste & texture :thumbsup:
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Rolled beef rib roast for dinner last night.
3hrs in the smoker at 225F until an internal temp of 132F, then wrapped and left to rest for 1/2 hour.
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When I first saw the packs, I thought they were brains, I love lambs brains poached, sliced then fried in butter on toast with vegemite. Then I realised they were sausages. I like sausages as well incase you were wondering. (-:Quote:
Originally Posted by bunji
Doesn't look much, but it's steamed pork ribs with preserved black bean (and mushrooms plus a few slices of chilli)
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Had with rice and some green stuff.
Tasted amazing. Just about like the yum char lunch option.
Easy as to, the biggest issue is getting a steamer big enough. In this case, it was a electric wok with lid, to fit the small roasting dish in.
Last nights meal: Sika brisket and fat meaty bits, boiled up with Mutton Sorrel and Puha, spuds and kumera. Might not look like much but simply delicious.
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Breakfast this morning: Left over Sika neck chop stew, eggs and toast. Man I love my venison neck chops.
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That looks mean. What stew base? Venny necks are the single most underrated cut imo.Quote:
Originally Posted by tamamutu
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Fried Onions,carrots, neck chops then swede, parsnips. 1 x beef oxo, 1 x lamb oxo, jar of last years tomato pasta sauce, mixed herbs put in towards the end along with some maize flour for thickening. Cooked on top of lady kitchener fire place all day. Neck chops usually first eaten due to after skinning I saw the neck off to give more room in my shade cloth sock used to cover deer with when hanging, to stop those pesky flies.
Do you just boil the meat and the vegetables together? Is sorrel that stuff that takes over my garden bed and tastes like lemon?Quote:
Originally Posted by tamamutu
Yes thats sorrel it has a sort of spear or arrow head shaped leaf. Its bloody delicious. I don't know the method for the stew but suspect it's a bit like boil up ie veggies go in after the meat has a good head start and the puha and sorrel only get a few minutes at the end like water cress.
@tamamutu Yeh we love slow cooked Venison casserole using neck chops as well ,l have been shoulder shooting deer for years as l prefer to sacrifice a shoulder for dog tucker over losing neck chops any day.
Thats the stuff , Sheep sorrel is it's more correct name, first time I have tried it in a boil up. Normally use Puha, watercress, cabbage, silverbeet or spinach. Depends whats available. Fatty cuts of meat tend to be the best like brisket, ribs or flank. I go against the norm and put 1/2 the greenery in first with the meat on top, when i figure the meat is nearly done in go the potatoes " waxy ones not the floury mashing ones" then put the remaining greenery in with kumera and pumpkin. If you want to go all out, dumplings on top work a treat. Check out Gonjura Mutton recipes, then you can rid your garden of sorrel and enjoy some of your scrummy goat.Quote:
Originally Posted by JessicaChen
Gongura Venison Curry done with sheep sorrel, and some yellow rice. Last nights meal and breakfast this morning.
I've got a lot of lawn to mow today so got my sweat on early.
On the matter of sheep sorrel, while looking for the stuff in a small cutover I found that deer like to eat it as well. You can guess where my next hunt will be when the wind blows in the right direction!
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Have been out camping for the last 5 or so days and decided to be lazy and grab some burger patties, sausages etc on my way out of town for the bbq. Haven’t managed to get a photo but wanted to share my own opinion following the wagyu thread. So I seen first light have come out with pure wagyu/ beef patties and venison ones, I grabbed a couple of bags at $18 for 6 patties but also grabbed the good old basic Angus patties from the meat shelves the 4 pack for $7 or whatever it is. The wagyu ones were ok, very home kill like and very easy to overcook. They fry up quiet small and were pretty underwhelming especially for the price. The cheap Angus ones 10/10, very sausage like so held their shape and size and were REALLY good for cheapies.
If anyone’s looking at giving the first light range a go, I’d wait for specials otherwise you’ll be disappointed. Next time I’ll try a wagyu steak or something and hopefully enjoy it as much as the price tag suggests I should.
Goat burger. Really good. Meat patties made from ground goat leg meat, pork fat, thyme, coriander, rosemary, Worcestershire sauce, and salt/pepper. Burgers had the classic tomato onion lettuce pickle with swiss cheese, portobello mushroom, avocado, dijon mustard and mayo. Added some cranberry jam on one of the burgers and that tasted good too.
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Looks good @JessicaChen!
Next time try slicing your lettuce thin and put it down on the bottom bun first, followed by the patty on top and the rest.
I also toast the buns on the inside only like the restaurants. Blew my mind
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Gravlax rinsed and pat dry out of brine after 3 days, flipping AM and PM in a vac seal bag.
Back in fridge for half hour or so uncovered to cold dry a bit more then back into a new vac bag (only for transportation purpose).
Be some bourgeois crackers with cheese and sun dried tomato while the charcoal Webber warms up tomorrow.
Merry Christmas everyone. Hope you and yours have a great day.
Hey Preacher, is that trout or salmon?
We don't do turkey for Xmas, instead we have a home made peking (or close to) duck.
A bit of a process to get the skin to crisp up, but really worth it.
Couldn't find a canter Valley duck, as left my shopping a bit late, so made do with a quaker duck (not as meaty, or fat as a canter Valley one. They are the best)
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Bit of a cultural mix up for the rest - boiled new Spuds with mint (English), tortillas as wraps (Mexico) and Korean braised Spuds. And Chinese duck.
Went down well.
No pics, then giant prawns and eye fillet, on the BBQ for dinner (salad, fried Spuds from lunch,)
I loooove duck, would say it’s my favourite protein. I done turkey for the first time Christmas Eve and it was very average so will aim for duck next year only problem is I struggle to find duck in town or even in the next town over.Quote:
Originally Posted by Beaker
That was a fairly large bit of Salmon. Lasted about 5 minutes.Quote:
Originally Posted by tamamutu
Can definitely do it with Trout if it's a good fish.
@Beaker Looks bloody great mate ,when you have time can you put up a bit of run down on how you cooked your version of Peking / Crispy Duck ,l am keen to have a crack at it . :thumbsup:
Lill Bro & Family are down for the Xmas break & head back tomorrow ,so cooked up a couple of Crays, some Canada Goose Kebabs, with peanut sauce that my Bro raves about & did a Paua recipe one of the proper, good Old School Kiwi Buggers off here taught us ,(But Sadly Passed), Bos secret recipe for Creamed Paua ,as little Bro's missus is not usually keen on Paua but asked us to cook this when ever they come down .
This is great on a bed of Asian Noodles or we like it on pasta as well which is how we had it . I also do this for our cook ups while hunting down on Stewart Island as Bos worked out the recipe so you can do it any where ,my dive boat had a gas BBQ off the back deck & we would cook it on that on our trips away ,while having a great time & laugh you were always guaranteed in Bos company ..
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Canada Goose Kebabs
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Here is Bos recipe for the Creamed Paua
Bos Cream Paua
Slice the flesh as thinly as possible ie 1-1.2mm thick or mince
In a pot heat butter, ground black pepper and a dash of nampla (fish sauce). Once that is all hot add some chilies sauce to your taste .
Add the sliced paua to the hot butter and brown it slightly
Add some green Thai curry paste and a dash of soy sauce
Simmer away for a bit longer and then add chopped onion to taste , one small onion per paua works out good
After a few minutes turn the stove right down and add cream, just covering the flesh
Simmer for a few more minutes till warmed through & then Scoff on its own or on pasta /noodles
@bunji cheers for the paua recipe, sounds like a ripper. I love a good Thai fish curry and that recipe sounds pretty similar
Pretty easy, but time consuming.....Quote:
Originally Posted by bunji
So, in a wide pot, about 2 litres water, thum sized bit of ginger (cut into slices - the Mrs likes hot water and ginger to drink, so I trimmed all the crap bits off a big piece, and used them), teaspoon of five spice powder, 1/4 cup soy sauce, 3-4 T rice wine (could use rum or bourbon) 2-3 T brown sugar, and 5 T corn flour.
Get it boiling.
Tie some string around duck neck. Will be used for hanging.
Hold duck above pot, and use a soup ladle to pour water mix over duck, while not dunking duck in pot. Cover all the duck, and keep doing for about 5-10mins. (I take the extractor fan filter out, and there's a bracket inside the fan unit that is above the stove, and I put a metal hook onto this instead of holding.)
Not trying to cook the duck here, just to get the fat moving in the skin, and getting some of the mix to stick.
Then hang in a cool windy place for 18-24 hours. I use my smoker, with a computer fan blowing in.
Then, onto a roasting dish with a rack. Preheated oven at 220 c, for about 1 hour. Rest for 20-30mins, then cut up.
Yeh me & the Missus love a Thai curry so when it is just for us we bump it up a bit & served on the Asian noodles it is a great feed & something a bit different to do with Paua if you have been eating it regular as we do as keen Spearo's or when away on extended trips to Stewart Island etc & adding a bit of variety to the usual catch of the day feeds .Quote:
Originally Posted by 7.62
Enjoy, Gapped Axe or Bos as we knew him was not only a great loss to this forum but all of NZ & his love of helping others & the Kiwi Outdoors was legendary & combined with a proper Old School Kiwi Bushy set of values ,he was a top bloke ,so have a drink for him while enjoying it ,as we do . :thumbsup:
Thank mate l will give it a crack ,doing the skin is very similar to how we do out pork crackling & belly to get a spot on crunchy crackling with out being greasy .I will use my smoker the same way ,is there a particular duck breeds better than others ?Have you tried it with wild ducks?Quote:
Originally Posted by Beaker
Duck breed - canter Valley ducks from supermarket, are very good. This was a quacker duck, not as good. Not big and meaty like canter Valley ones.Quote:
Originally Posted by bunji
Never tried a wild duck. I think I'm shooting next season, so maybe I'll give it a go, but would have to be a good bird. Fatter the better.
As for crackle....
Tonight's dinner was a rolled pork belly on the spit.
Tried a new way, with making a spice/herb paste for the middle (fresh ginger, fresh temuric, fresh sage and basil, green onion, salt and pepper, a chilli, some oil and water - blended to a paste).
Normal crackle prep - hot water pour over, pat dry, then poke heaps of hole in the skin.
Then paste on the meat side, roll up and tie. Rub outside with salt. Into fridge over night uncovered to dry.
Today, on bench for 45mins, then onto bbq, For 1 hour 20, then heat off and left to turn for another 30 mins. Inside to bench for another 30,then sliced.
Came out bloody nice. In fact I think the most juicy one I've cooked.
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Eight or has a lot of Peking ducks, too many he says a cull is in the offing and seeing these are fed all the time so that's got to be tried.Quote:
Originally Posted by Beaker
Been away camping with the family and some friends and their families....ten days of too much ham, crayfish, cheese,crayfish, sausages, crayfish,bacon,crayfish,fish etc.Attachment 187202
So home now felt the need for some slow cooked lamb neck chops with lots of fresh garlic, onion,chilly, salt cracked pepper and half a beer in the slow cooker....I'm sure you can imagine because I forgot to take a photo but here is desert.
All the scoopings out of the slow cooker.
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I scooped the fat off the top before drinking..... alright I scooped a bit off.
I just stirred the whole lot up and drank it.:thumbsup:
Re-hydration [emoji6][emoji106]Quote:
Originally Posted by veitnamcam
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Burger King eat this.
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Bun, cream cheese, venison pattie, beetroot, carrot, tomato, avocado, lettuce, mayo, bun.
Tonight. Foxton flounder.
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Dinner for 6 last night. 4 kg snapper. BBQ.
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