@Woody I think you were about 10 kgs lighter after that ordeal! We should have chased it up the hill first?
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@Woody I think you were about 10 kgs lighter after that ordeal! We should have chased it up the hill first?
Yeah but did'nt have a sneaky huntaway dog.
Was a hard case event. We had been watching two sides from a ridgetop track for some hours. Virtually too dark and almost ready to pack it in and I said to @Maca49 "take a look through this delta scope befofe we go " .
Shit, he says; "I see one down there". Gives me back my rifle and says "shoot it". "F,,k, I don't know where to look, it that bloody dark".
So maca picks up his rifle-- boom. "What the heck did you shoot man"? He says "the blob". "It's down, I think". Torches come out and send dog out. "Faark, nice one".
Then three hours of hard work began.
So now, he eats the reward :)
Well in the dark this was the best I gotAttachment 175978Attachment 175979
And this is the sample taste, I give the thumbs up, even got a not bad from my wife, will leave a little longer!!:cool:Attachment 175980
Brads torch doesn’t lie!! It bloody awesome, thanks!
Tell her it's actually antelope mate. True.
Fallow really are antelope family so she has no excuses ha ha.
A butcher friend gave me a piece of pig skin to wrap a bit of venison in. So whole shoulder bone in, season and couple sprigs rosemary slap the scored pig skin just over the top and tie it down. Onions and cup stock in roasting dish. 30 min at 200c starts the fat rendering and crisps up the crackling, then put lid on and turn down to 150c. Four hours later absolutely premo a and of course you have to make proper gravey.
@Macca49, I think you have just been voted in as "official sausage supplier" for the big bore event :thumbsup:
Right, so here is the "simplified" version :D
A recipe so simple even a left-handed, slightly dyslexic gnome could follow it :P
Step 1:
Cut up veni stewing cuts into large chunks
Attachment 176044
Step 2:
Pour over 1/4 cup vinegar and your favorite spices
Attachment 176045
Step 3:
Add a tin of tomato paste / dice / whatever you have
Attachment 176046
Step 4:
Stir, cover and switch crockpot on low.
Done !
How long? All day or just 4-6 hours. Got some frozen veno i just might use for this
@T.FOYE I'll let this do it's thing for most of today, switch it off before I go to bed. Let it sit in it's juices overnight, and then back on "low" again tomorrow for several hours. It is tomorrow night's dinner.
Depends a lot on the cuts of meat you use. Shank / shin meat or bits with some gristle or silver skin in them work best.
But honestly, you can never go wrong leaving it in the slow cooker for longer.