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Thread: Dinner thread?

  1. #6736
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    Quote Originally Posted by JessicaChen View Post
    Venison tataki using the tenderloin and an extremely sad excuse of a salad. I was torn between this, or a tartare.

    The meat was dipped in dark soy sauce, sesame oil, and black pepper then seared on high heat for about 15 seconds per side and then thrown in the freezer for 15 mins to cool down.
    Dipping sauce on the side (not shown) was made of soysauce, lime juice, vinegar, rice wine, sesame oil, and brown sugar.
    Im a fan of sashimi and beef tartare so decided to try something similar with my red spiker, worked out well even though it was late and i quickly whipped it up as I was craving it. Really really really enjoyable.

    Attachment 196260
    Cooking is a mixed tech with chemistry and physics,. Some cooky (Not you, you got ideas) spent all their life on the job but never learnt and earned this.
    Always short of one more good fishing & hunting friend.

  2. #6737
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    Wife is out for dinner with friends so did some veni sausages with undercooked onions, mashed potatoes which were a bit runny from too much milk, veges and gravy. Still delicious and the boys ate it all up.

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  3. #6738
    Member kukuwai's Avatar
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    Happy mothers day !!



    Had mum and dad over for a hunter/ gatherer extravaganza tonight

    Pellet smoked venison, kahawai oka, chamois patties, scampi and smoked rainbow trout.

    All demolished now, full as a bull


    Sent from my SM-G950F using Tapatalk
    Its not what you get but what you give that makes a life !!

  4. #6739
    Ex stick thrower madjon_'s Avatar
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    Sausage and five veg
    Was in Coles,all condiments in the van over four years old,thought yeah,nah.beer is drinkable too
    Attached Images Attached Images  
    veitnamcam and tamamutu like this.
    Real guns start with the number 3 or bigger and make two holes, one in and one out." -

    Triple Turboed,Boosted and Whuflu free. (For now)

  5. #6740
    Just another clown dannyb's Avatar
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    Tonight a meal even @gonetropo would approve of
    Duck nuggies and duck poppas served with crosscut fries and chilli sauce.

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    #DANNYCENT

  6. #6741
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    @JessicaChen very nice!!! Venison tataki is one of my favourites and something I make regularly. I do mine with a quick sear, then it goes into a marinade overnight. Then freezer for about half an hour before slicing. & drizzled with a ponzu style dressing to serve.
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    Last edited by Pixie Z; 12-05-2022 at 04:44 PM.

  7. #6742
    Still learning JessicaChen's Avatar
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    Quote Originally Posted by Pixie Z View Post
    @JessicaChen very nice!!! Venison tataki is one of my favourites and something I make regularly. I do mine with a quick sear, then it goes into a marinade overnight. Then freezer for about half an hour before slicing. & drizzled with a ponzu style dressing to serve.
    That looks amazing!!! I need to try marinading mine next time, I was too impatient for that as I was craving it right away. Also glad someone likes tataki as much as I do.
    Apparently in some places in japan they serve straight up venison sashimi 'shikasashi'.

    Also i see some dumplings there, my husband hoovers that up. Made venison ones mixed with pork and cabbage.

    Quote Originally Posted by Black Rabbit View Post
    Cooking is a mixed tech with chemistry and physics,. Some cooky (Not you, you got ideas) spent all their life on the job but never learnt and earned this.
    I just loosely follow online recipes throw things together hoping it sticks haha. This is why I am garbage at baking.
    veitnamcam and Pixie Z like this.

  8. #6743
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    @JessicaChen ooh I hadn’t heard of shikasashi before. Will have to look that up

    Yes, those are pāua gyoza in the background, served with a nice dipping sauce. This meal also had wild pork yaki udon, salmon & avocado with a miso dressing, and steamed edamame. Plus the veni tataki above. Was a Japanese themed dinner I did for my wife.
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  9. #6744
    OPCz Rushy's Avatar
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    Some venison pie filling reducing in the pan.
    Venison cuts coated in flour, streaky bacon, onions gently sautéed in olive oil and butter then whack in a bottle of Pinot Noir and some stock, add chunked mushrooms and slowly simmer to reduce to a thick gravy.
    veitnamcam, Beaker, Pepe and 8 others like this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
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  10. #6745
    Member Pepe's Avatar
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    Quote Originally Posted by Rushy View Post
    Attachment 196884
    Some venison pie filling reducing in the pan.
    Venison cuts coated in flour, streaky bacon, onions gently sautéed in olive oil and butter then whack in a bottle of Pinot Noir and some stock, add chunked mushrooms and slowly simmer to reduce to a thick gravy.
    Outstanding. I will have to give that recipe a go, but the tightarse in me will probably substitute the Pinot Noir with a cheap Aussie red.

  11. #6746
    OPCz Rushy's Avatar
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    Quote Originally Posted by Pepe View Post
    Outstanding. I will have to give that recipe a go, but the tightarse in me will probably substitute the Pinot Noir with a cheap Aussie red.
    I used the cheapest bottle I could find. After all you are going to boil off the alcohol and reduce the remainder.
    Micky Duck likes this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  12. #6747
    Member Dundee's Avatar
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    Crumbed trout home made chips.
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    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

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  13. #6748
    OPCz Rushy's Avatar
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    Puff pastry in the dish and filling in the pastry.
    Beaker, Pepe, Micky Duck and 2 others like this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  14. #6749
    OPCz Rushy's Avatar
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    Job done. Now to convince the missus to bake the bugger so a man can relax with a beer. Ha ha ha ha
    veitnamcam, Beaker, Pepe and 4 others like this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  15. #6750
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    Looks impressive @Rushy. I spent 2 days making 36 individual pies using venison trim we had in the freezer . Didn't have any red wine but used a similar recipe to yours. I had 3 pots on the go at once to cook the meat then could only cook 12 at a time in my small oven. A very long process but worth it in the end.
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