And it was great smothered in that Watties sauce just as you see in the picture.
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don't buy Italian bacon or any other bacon than nz!
You don't know what has been put in it or the conditions they were raised in.
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Tonight meal home made wedges and crumbed venison with the baking in the background. Not cooked yet just like VC likes it:D
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The baking is cooked not dinner:)
OMFG this is good!
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Sushi...............i'm learning:sick:
Wedges in, 30 secs for venison schnitzel.:D:yum:
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had to go back for seconds;)
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Hope i can talk the wife into making more for my lunch tomorrow :thumbup:
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Well done @mrs dundee you have the V steak sussed thanks to the amazing advice from this forum:thumbsup::cool:
I wasn't allowed seconds as the boys are having venison steak sandwiches for school lunch.:wtfsmilie:
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You wouldn't need seconds if you ate your bloody veges Dundee.
Well said Rushy lol
Bacon egg onion tomato cracked pepper pie and some supermarket garlic bread.
the wife is on a roll :thumbup:
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:D
Its not a bacon and egg pie.
Its a bacon and egg and onion and tomato pie :p
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We had roast venison silverside cooked in the crock pot.
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Venison stew with bacon ends mixed vege, onion,spud,carrot,garlic,whole and cracked black pepper, chilly flakes lots of,beef oxo cube and a good plug of lee and perrins. Corn flour to thicken.
browned the venison this mornin and put in slow cooker everything else this afternoon.
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That looks bloody good VC.
What cut you use bro? I used to brown the veni too, dont anymore just cube it and in it goes. On low for the day, melts in ya mouth :)
Make sure you have the next week off the spices VC as that hut might get a bit too warm:oh noes:
G i just use anything from the front or the shanks. sinu is good,turns to jelly.
Browning is for flavor not tenderness.
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Ok guys help me out here, cooked a venison roast tonight, cooked it slow, with beer, garlic and chilli flakes, (under advice from butcher) but it wasn't very nice. How do you cook your roasts? or am I better off chopping them up and making stews out of them
A joint of meat like a whole shoulder on the bone or one whole muscle?
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