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Time to take a break. We have spiced & cured beef, baked sesame sauce bread, and sheep offal soup, my favorite.
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Sticky sweet and spicy venison neck.
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did you try casting with that reel ????Quote:
Originally Posted by Black Rabbit
[QUOTE=Tahr;1722199]Sticky sweet and spicy venison neck.
The closer the bone, the sweeter the meat :)
Have you seen the price of Lamb neck chops lately ? :o
A very simple dinner for me, red flat iron cut and air fryer fries. Been a fan of the beef flat iron cut and seeing @Tahr’s post on here a wee while ago about trying it I thought I’d do the same with the last deer I got and finally came to it in the freezer this morning. Turned out perfect!
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Venison riccoles, 70% fallow backstraps and 30 % shoulder pork with plenty of onions, capsicum, garlic, oregano and parsley. Bound together with eggs, rolled in flour. Probably the best ones to date.
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Venison riccoles, 70% fallow backstraps and 30 % shoulder pork with plenty of onions, capsicum, garlic, oregano and parsley. Bound together with eggs, rolled in flour. Probably the best ones to date.
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Stupid question, but did you cut/slice that the best way?Quote:
Originally Posted by Dreamer
The cook looks perfect.
If I remember correctly a flat iron is one side of the oyster blade, made by running your knife down the center piece of sinew. Looks just right to me. Often scalloped for plating up in a restaurant but served in one larger piece in that image.
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Knowing me most likely not [emoji16]Quote:
Originally Posted by Beaker
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this is normal, and it happens when you are not concentrate when casting it outQuote:
Originally Posted by Barry the hunter
What the actual fuck MD? Is that an AI generated photo? I have met you and I have had a beer with you. There is no way you eat pineapple on a pizza. Ha ha ha ha
My Mrs makes a mean pizza. And yes pineapple goes on ours... The recipe for the base was in rod n rifle a few months back,uses greek yoghurt...it's plurry good.i managed to eat half.... Lunch sorted for next few days.
Hahaha Im just laughing at the
"back country on a budget"
Clearly not JE wilds ah @Micky Duck [emoji3]
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I'm pleased someone worked out what I was digging at.28k FFS.... What a joke.
What’s the 28k about?Quote:
Originally Posted by Micky Duck
You should see what he drinks on the hill....... :thumbsup:Quote:
Originally Posted by Rushy
Equal parts Greek yogurt and flour, makes a ok pizza base.
See latest hunting n fishing catalogue....Quote:
Originally Posted by Tahr
Served roast wild boar to my in-laws last night. They are squeamish about game meat and pretty much anything that doesn't come out of a packet. They really enjoyed it, but thought it was beef! Anyway, stuff like this makes me want to get out there and shoot more animals which is great because I'm on a bit of a downer with hunting at the moment.
Pork roast.
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And some sauce and gravey.
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Finally got the my food bag or whatever it was stopped and can start clearing the freezers so I can start hunting again!
Bit of bush fed red chips and eggs....plural....just for @Rushy
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On ya VC. Ha ha ha ha
A bit of fresh pork a mate dropped off and my son helped me butcher it
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Does anyone have a good Jerky recipe for venison?
Looking good so far …..
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After a successful scavenger hunt in the wilds dealing with feral animals of pack in slap - mussels, crabs, bread and beer for dinner. Oh and some green stuff off to the side.....
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Mussels with red onion, garlic, pepper, chilli, seaweed - fried then water added to boil.
Crabs, just boiled in salted water.
Beer from fridge....
Here is the mix I use.Quote:
Originally Posted by H.Lucas
1 KG veni
1 cup Worcestershire Sauce
1 cup Soy
1/4 cup Balsamic Vinegar
2 tablespoons lemon
2 table spoons brown sugar
2 table spoons of hickory BBQ smoke sauce (can get from Binn Inn or spice shop)
1 clove of Garlic
The key part is to put in pan on low heat and heat until sugar dissolves, don't boiler or simmer just till bit of steam rises. stir it so it doesn't burn. If you don't do this it will never taste as good.
Allow to cool, pour over meat, make sure it covered, in fridge for 24 hours, I move the meat about to ensure its all covered during the time in the fridge.
I put in dehydrator on low till I'm happy with the consistency of the dry.
If you like you can add a pinch of curry powder and ginger.
Cheers
Curried shoulder forquarter of a young sika hind, fuelled me up for the day.
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That looks deliciousQuote:
Originally Posted by tamamutu
It was, onion garlic ginger, green cardamon, coriander seeds fenugreek seeds, star anise, fried in mustard seed oil. tin of chopped tomato and tin of coconut cream, kashmir chilli, curry powder, when nearly ready, dried fenugreek leaves, coriander, and silver beet leaves from garden.Quote:
Originally Posted by Lucky
Chinese Style braised venison. Early dinner tonight.
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How did you make that sounds goodQuote:
Originally Posted by Tahr
Tried something new tonight rubbed mustard on a bit of.back stake browned it in the pan and gave it 8min in the oven, should of probably left it for 24 hours with the mustard so the flover could soke in.Attachment 286001Attachment 286001
I will post the recipeQuote:
Originally Posted by Bobthewannabehunter
What's left of a rolled mutton flap stuffed with sausage meat and Herby shit, served up with scalloped potatoes and the trusty mixed veg. Kids smashed it.
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Cooked up dinner down at the river tonight.
Venny back strap
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