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Thread: Dinner thread?

  1. #6286
    Member Dundee's Avatar
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    Had a good trade with a fellow hunter,gave him duck breasts for sambar meat.
    Sambar back steaks do not taste like a horse,very tender and primo!
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    veitnamcam and Beaker like this.
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive

  2. #6287
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    Chilli shrooms rub.

    Doesn't look hot but this is dried jhut bolokia, cayenne, lemon, orange and mushrooms. 7.62x39 for scale.

    Brutal. Even for me as a lover of hot things.

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    veitnamcam, Beaker and Pixie Z like this.

  3. #6288
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by hotbarrels View Post
    Fired up the wood grill last night. Cooked a rack of pork ribs, two butterflied chickens, and a venison eye fillet, with roast potatoes, kumara and yams.

    Attachment 174092

    Attachment 174093
    Thats an epic bbq
    I would build something like that if I lived somewhere I could have one.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  4. #6289
    Almost literate. veitnamcam's Avatar
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    Rack of goat.
    Exceptionaly fat animal feeding up on the cockys Chicory.
    Better than any rack of lamb I have ever had by quite a margin!

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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  5. #6290
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    Ruahine Red back steak turned into a Wellington. Just a fancy pie really

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  6. #6291
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    Quote Originally Posted by Hewie View Post
    Ruahine Red back steak turned into a Wellington. Just a fancy pie really

    Attachment 174517
    That looks perfect!
    What's in the Pâté?
    Hewie likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  7. #6292
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    Thanks. The pate is just some red onion and mushroom sweated down with some fresh thyme and ground black pepper. Some whole grain mustard spread on top of meat after searing but I'd probably leave that out next time. Tender and tasty. My kids don't realise how spoilt they are for quality meat.
    Last edited by Hewie; 07-08-2021 at 10:53 PM.
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  8. #6293
    Member Shearer's Avatar
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    Experience. What you get just after you needed it.

  9. #6294
    Member bunji's Avatar
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    Very lucky to have access to a private property 1/2 an Hour away from the farm that has good numbers of Fallow & one of my favorite Venison dishes is Apple cider wood,smoked Fallow. Melt in the mouth with a few roast veg from the garden

    We have a busy food preparation time ahead as our extended hunting expedition means we now have 4 Chest Freezers between us, full of various Game after we helped out local families hit hard by the floods & storm damage & emptied ours ,so it will be a busy time making Salami & Sausages,Vac packing etc for the summer BBQ season .



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  10. #6295
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    @Hewie that Wellington looks bloody good mate! Bet it tasted even better.
    Moa Hunter likes this.

  11. #6296
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    A nice and basic one… cheese & bacon omelette. Bacon homemade from a wild pig I got in the Hawke’s Bay.
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  12. #6297
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    Quote Originally Posted by Hewie View Post
    Ruahine Red back steak turned into a Wellington. Just a fancy pie really

    Attachment 174517
    How did you get that so perfect without being able to 'press' or feel the meat ?
    rewa likes this.
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  13. #6298
    Member Marty Henry's Avatar
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    Quote Originally Posted by Pixie Z View Post
    A nice and basic one… cheese & bacon omelette. Bacon homemade from a wild pig I got in the Hawke’s Bay.
    Attachment 174959Attachment 174960
    Looks like it was done with a proper dry cure. Im betting that it tastes as good as it looks.
    I would make a bacon and egg pie with that, just pastry, bacon, whole eggs, and pepper.

  14. #6299
    Member bunji's Avatar
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    @Pixie Z Nothing wrong with basic when it is delicious & wholesome food like that. You have the Bacon down to a fine art ,that is just how l like it .
    Pixie Z likes this.
    "Fair Winds and Following Seas" - Capt Ron You Glorious Bastard

  15. #6300
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    Quote Originally Posted by Moa Hunter View Post
    How did you get that so perfect without being able to 'press' or feel the meat ?
    I did use a cheap non-digital meat thermometer I was given by the kids at Christmas to help. Oh and the meat was taken straight from the fridge, seared, then back into fridge to chill before wrapping in pastry. Gives the pastry time to cook properly without overcooking the meat inside
    rewa likes this.

 

 

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