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Thread: Dinner thread?

  1. #6796
    Member Dundee's Avatar
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    Rabbit x 2 ...14p Stirling
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    In the crock pot all day.
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    Still moist when carved but warmed in micowave before serving.
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    "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. #6797
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    Quote Originally Posted by Preacher View Post
    I normally bone out and smoke trout to make a "mousse/paté" as can freeze it in little tubs to have with charcuterie cheese board type deals.
    @Preacher what's your method for this? I have a big chunk of kingfish I'm planning to smoke soon and was thinking that a paté might be a good way to use some of it. Same idea- be able to container and freeze for cheese boards.

  3. #6798
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    @Pixie Z I just fillet but leave skin on and hot smoke over manuka after doing the old brown sugar and small amount of salt brine for a little while.

    Let it cool and off with skin then just blitz it in the ninja. Add a dash of lemon juice and coriander, fresh ground black pepper sometimes a little chilli.

    Add cream cheese/ Philadelphia until it is the consistency you want. Spoon into little tubs and it's done.

    If you want to eat it right away or next day etc just in fridge. Freeze the rest. No idea how long it keeps as it never lasts that long.

    Defost in fridge and just give it a little stir before serving to recombine the fluids that have frozen out.
    Beaker, Moa Hunter and Pixie Z like this.

  4. #6799
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    Sometimes a bit of smoked paprika or fresh garlic gets blended in
    Pixie Z likes this.

  5. #6800
    MSL
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    Venison curry.
    Wee bit of onion.

    Browned up.

    The marinated venison chunks had been in the oven, roasting for 30 mins.

    All spices etc added.

    Then add the meat, and cook covered for a couple hours till the sauce thickens. No further pictures as I lost focus and started eating it. But it did not disappoint.


    Sent from my iPhone using Tapatalk

  6. #6801
    OPCz Rushy's Avatar
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    Dayamn that looks goood.
    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

  7. #6802
    Member Marty Henry's Avatar
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    Quote Originally Posted by MSL View Post
    Venison curry.
    Wee bit of onion.

    Browned up.

    The marinated venison chunks had been in the oven, roasting for 30 mins.

    All spices etc added.

    Then add the meat, and cook covered for a couple hours till the sauce thickens. No further pictures as I lost focus and started eating it. But it did not disappoint.


    Sent from my iPhone using Tapatalk
    Looks very nice, I'm picking turmeric, ginger, garlic, green pepper, or curry leaf, coconut milk, tomato, chilli, coriander, plus some other stuff. A recipie would be nicertain please
    Mrs Beeman and RUMPY like this.

  8. #6803
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    @Preacher awesome thanks mate. That sounds easy as. Will whip some up this weekend.

  9. #6804
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    Hasn’t been a lot of BBQing happening over the last couple of months but cranked up the smoker and did a pork shoulder. Added a cup of apple cider vinegar for the final half of the cook, pretty good but will try apple juice next time
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    Dundee, Dreamer, Bill999 and 5 others like this.

  10. #6805
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    Fishing, Fires and Food.

    Good way to spend an afternoon on the river, no trout caught but it was nice to have back up bacon to cook up for a late lunch. Cooked on a grill over open fire, grilled tomato, capsicum, bacon and buns all cooked over the coals.

    Apprentice keeping an eye on the bacon

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    ready to go

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  11. #6806
    Member Dreamer's Avatar
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    Venison shank stew on the go with the neck and ribs of an arapawa lamb thrown in for good measure on the go. Bones very easily removed!



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    Tahr, veitnamcam, Dundee and 8 others like this.
    "O what a day, what a lovely day"

  12. #6807
    Member Dundee's Avatar
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    Quote Originally Posted by Fat belly Dog View Post
    Fishing, Fires and Food.

    Good way to spend an afternoon on the river, no trout caught but it was nice to have back up bacon to cook up for a late lunch. Cooked on a grill over open fire, grilled tomato, capsicum, bacon and buns all cooked over the coals.

    Apprentice keeping an eye on the bacon

    Attachment 200107

    ready to go

    Attachment 200109
    Lucky it wasn't a labrador apprentice.Awesome!
    Tahr and Marty Henry 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

  13. #6808
    Member Dundee's Avatar
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    Mutton ram lamb leg.
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    Tahr, veitnamcam, Beaker and 2 others 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

  14. #6809
    Member Billbob's Avatar
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    Quote Originally Posted by MSL View Post
    Venison curry.
    Wee bit of onion.

    Browned up.

    The marinated venison chunks had been in the oven, roasting for 30 mins.

    All spices etc added.

    Then add the meat, and cook covered for a couple hours till the sauce thickens. No further pictures as I lost focus and started eating it. But it did not disappoint.


    Sent from my iPhone using Tapatalk
    That looks amazing - one thing I learnt for the curry and rice lovers out there is STOP BUYING rice from the supermarket. Even the Kings Choice rice is Sh*t

    Go and do yourself a favor and buy your rice from a Indian food mart and their rice is 100% better and cooks to restaurant quality every time. I've had friends and family ask me how I cook my rice ever since. its roughly $15-25 for a 5Kg bag depending on quality.

  15. #6810
    Member Marty Henry's Avatar
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    After being away at a shooting comp last weekend for 3 days, I thought it my turn to cook dinner. Fallow back strap, bacon fat roast potatoes and silverbeet "cannelloni" no1 plate served up one to go, it went well with a glass of cassells milk stout.
    Attached Images Attached Images  
    Tahr, veitnamcam, Dreamer and 6 others like this.

 

 

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