Dinner thread?

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Originally Posted by Dreamer

Red back strap and roast veg
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That is just about perfection. Carbs, meat and salt. Perfect.

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Originally Posted by veitnamcam

Think bigger snapper are not good eating?
What you need to do with them once they are over 12-15 pound is portion your fillets into smaller bits that will cook quickly and evenly.
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Anyone that thinks big snapper taste bad is just to shit a fisherman to catch one.. taste great

agree big snapper good eating love it in a Goa style coconut based curry or egg and bread crumb as one other has said cut smaller so cooks quick

Venison steak with garden vege. Simple and delicious.

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Same, simple weekday dinner. Fresh venny backstrap, winter veggies and chimichuri.https://uploads.tapatalk-cdn.com/202...709d355484.jpg

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Quality testing on this year's beefy. Looking pretty bloody goodhttps://uploads.tapatalk-cdn.com/202...026d434857.jpg

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Living like a King Nick!

Tonight's venny and some cocktail sausages to add some fun.......!!

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Bit of a date nite, no kids thing.
Liver, rib eye and bone marrow, plus some lamb pakoras.
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And some homemade pickled jalapeños . (With some f'ing hot Thai chillies in the jar. Quiet nice!)

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Originally Posted by Beaker

Bit of a date nite, no kids thing.
Liver, rib eye and bone marrow, plus some lamb pakoras.
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And some homemade pickled jalapeños . (With some f'ing hot Thai chillies in the jar. Quiet nice!)

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Deer liver? How did you cook it?
I liked liver as a kid but have gone off it. Never done anything to it except dust in flour and fry in butter. Must be a tastier way?

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Originally Posted by Tahr

Deer liver? How did you cook it?
I liked liver as a kid but have gone off it. Never done anything to it except dust in flour and fry in butter. Must be a tastier way?

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Flour, a bit of salt and a quick fry. I think most people that fry liver overcook it and it goes all gritty.

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Originally Posted by Tahr

Deer liver? How did you cook it?
I liked liver as a kid but have gone off it. Never done anything to it except dust in flour and fry in butter. Must be a tastier way?

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Lamb liver.

And just as roktoy said, seasoned flour, cooked in really hot pan with 50/50 butter and oil.
I cut it, cover in flour and then put back in fridge while doing everything else. It's opposite to cooking a steak, and then you can get it a bit crisp (flavour) on the outside, and still pink in the middle.
Mrs likes it, I'm not a great fan.

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Originally Posted by Tahr

I liked liver as a kid but have gone off it. Never done anything to it except dust in flour and fry in butter. Must be a tastier way?

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Tahr I love liver. The best I have ever eaten was on the breakfast menu at Headquarters Restaurant in Auckland (no longer there). Their chef did a cream and whole grain mustard sauce that was copiously applied. Divine. I reckon you would have to be able to find a recipe on the internet if you went looking.

Cold foggy night, what's not to love about a Venny stew to warm you up?

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Life hasn't been better :D

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