Thread: Want some recipes?

This is a quick rich beer meal
into the pan venison strips / bacon strips / sliced paua
fry then add bottle of cream and simmer

Originally Posted by lloydcj

This is a quick rich beer meal
into the pan venison strips / bacon strips / sliced paua
fry then add bottle of cream and simmer

And the venison doesn't come out like boot leather simmering it?

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Originally Posted by Rushy

Angus I will give that a go. Do you simply crush some mint into an off the shelf reduced balsamic or do you do the hard yards and prepare the reduction from scratch? I am interested in your thoughts on the marinade so best you get out there and smack over an animal.

Two parts balsamic vinegar to one part honey.
Add to a pan at medium heat and whisk until thickened to your liking, add a good handful of fresh chopped mint (dried is NEVER a substitute to fresh, completely different flavour.)
It's fantastic on grilled meat, especially slow cooked lamb shoulder! Even makes a pretty good ice cream topping

Originally Posted by veitnamcam

In the mean time i can send you a whole vacume packed muscle from a hind quarter to go nuts on and post it up.

Now what would be the best way to send it?
I haven't had much luck with things getting to the other island on time lately .

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Really? That would be excellent! I'm not sure how one sends meat but i can look it up for you?

Originally Posted by Raging Bull

Freezers are packed - Pork, Venison, Beef, Lamb, Goat, Duck, Rabbit, Goose, Pheasant... I need inspiration.

Angus, some recipes for domestic duck breast would be great? Pork loin? Cheers.

Can definitely sort you out.

Righto! Tuesday night, food and reloading. PM me if you are interested. (Wellington members)

Originally Posted by Angus_A

Really? That would be excellent! I'm not sure how one sends meat but i can look it up for you?

If i can get a gold plated guaranty that the bloody courier will get it to you the next day then wrapped in lots of newspaper it should still be part frozen when you get it?
Then it should be fine in the fridge for a few days till you get to it.

Flick me your details and then get dougie and partner around to help you eat it, it might motivate her to go find one herself

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Originally Posted by Angus_A

Two parts balsamic vinegar to one part honey.
Add to a pan at medium heat and whisk until thickened to your liking, add a good handful of fresh chopped mint (dried is NEVER a substitute to fresh, completely different flavour.)
It's fantastic on grilled meat, especially slow cooked lamb shoulder! Even makes a pretty good ice cream topping

Thanks Angus I will give that a go.

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

Steak on its way to you Angus

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Originally Posted by Munsey

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

I've never heard of such a recipe using duck before. I have a couple of chickens in the freezer they will have to do for this -__- , i'll do some experimenting tonight and put a recipe together for you.
Can you remember any specific seasonings it contained?

Originally Posted by Munsey

the clowns on here would have a field day !

I resemble that remark!

Originally Posted by Angus_A

Can definitely sort you out.

One for pork loin would be good, I'll give it a go this weekend?

Originally Posted by Raging Bull

One for pork loin would be good, I'll give it a go this weekend?

Typed up and posted

Originally Posted by Munsey

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

I talked to some dutch mates of mine and the recipe you are thinking of is 'kroketten'

I will make a recipe for you ASAP