So not dinner main, but dessert.....
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Bread, donut and butter pudding. Maple syrup and Vanilla ice cream to be added....
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So not dinner main, but dessert.....
Attachment 105684
Bread, donut and butter pudding. Maple syrup and Vanilla ice cream to be added....
Fired up the BBQ at 8am to put dinner on. The most beef shorties that I've had on the kettle to date.
Might need to Jimmy up a rack to double stack em ;-)https://uploads.tapatalk-cdn.com/201...461262425c.jpghttps://uploads.tapatalk-cdn.com/201...6205a8c2ce.jpghttps://uploads.tapatalk-cdn.com/201...6062a2bcfd.jpghttps://uploads.tapatalk-cdn.com/201...c0a38abf8e.jpghttps://uploads.tapatalk-cdn.com/201...83b1835b38.jpghttps://uploads.tapatalk-cdn.com/201...992de15cc8.jpghttps://uploads.tapatalk-cdn.com/201...1315266fdc.jpg
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Nice!
Fresh venny liver bacon and onions.
Probably doesn't count as dinner coz I had it for breakfast. Would have to be my favorite hands down. [emoji16]
Best bit is I don't have to share it with anyone. No one else in the house likes offal except the doggo.
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Breakfast of kings.Quote:
Originally Posted by R93
That dessert is baked to a faultless perfection !! Not easy to doQuote:
Originally Posted by Beaker
I'm cooking the meat tonight hare legs BBQed and bacon.Attachment 105939Attachment 105940Attachment 105941Attachment 105942Attachment 105943Attachment 105944
Well after my first ever goose hunt I introduced the family to goose schnitzel, it was fantastic and a huge hit
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They look awesome Danny. [emoji106]
I split them in 2 if big enough then pound out flat with a rolling pin. Mix parmsean cheese in with the crumb. About half an hour before they're cooked I use a can of spiced Italian tomatoes and cover each breast.
Add some slices of a tart cheese and more parmsean cheese.
Cook for half an hour more and rest for a bit.
Not bad for something different.
I love roast goose if someone else does it. I have done a couple and they were not that flash.
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Hard to argue with a meat salad.Quote:
Originally Posted by Dundee
We got Rain !!
Have not been using our Outdoor wood oven - not because worried about igniting brush around us as its burn system is very clean and spark free
But more so - everyone around us (us encluded) have been on edge about fires and to smell smoke would prob raise a few eyebrows and fears
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@Dundee dessert
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Bloody hell @dannyb I don't know how many times I've been hit with that pic lately.:D
I settled for battered trout.:thumbsup:
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But added some topping:thumbsup:
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philistine !
FAF Fallow backsteak seasoned and cooked to perfection.https://uploads.tapatalk-cdn.com/201...a2d3b209a9.jpg
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Double bloody yum burger.Quote:
Originally Posted by veitnamcam
Yes it was.[emoji6]Quote:
Originally Posted by Rushy
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24 hour marinaded kingfish wings smoked in manuka and Pohutukawa.https://uploads.tapatalk-cdn.com/201...0430eec6a5.jpg
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And are they any good?Quote:
Originally Posted by veitnamcam
And if they are (or not..) what's the brew? For the off chance a unlucky one falls on a hook up here...... :)
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Beef brisket , can’t remember how this one turned out but I don’t have the after picture so probably wasn’t very good . 6 hours smoking then 12 hours slow cooking in tinfoil
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Where's the fat on those fallow back steaks VC?
I start on fallow on the 9th. Looking forward to the spoils.
Mate made some bacon out of some fallow back steak. Was piss easy to do and was friggen delicious.
They made a beautiful pastrami as well out of the top round. Again easy to do.
Gunna give them a go myself. https://uploads.tapatalk-cdn.com/201...85adfa8091.jpghttps://uploads.tapatalk-cdn.com/201...9edca62667.jpg
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Oh hell yeah!Quote:
Originally Posted by R93
Just had some SA bacon biltong, bloody great.
Fallow (deer) bacon, sounds very good......:)
They were bloody delux!Quote:
Originally Posted by Beaker
Usually I would soak overnight in a brine with some brown sugar and vinegar then pat dry and either coat (Lightly) with brown sugar or sweet chilly sauce but this time I chucked em in the left over marinade from the night befores chops (yea I know right) which consisted of anything in the cupboards I could find that looked good.
lots of soy, lots of sweet chilly,fair bit of wasabi,a vegatable oxo cube, some manuka honey, lots of lemon juice, smoked paprika,american steak seasoning, half a jar mild mustard.
Probably put some other things in there I cant remember.......I just add stirr and taste and add more things etc.
Trimmed off for fast fry.Quote:
Originally Posted by R93
Im not that keen on venison fat from outside the cavity.....fat from around the kidneys rendered in a pan then thin slices of steak cooked fast in the rendered fat it is to die for tho.
a vegatable oxo cube ?Quote:
Originally Posted by veitnamcam
What the hell is this? :)
Yeah I hear ya. Most of the fallow I get are mainly on grass so I like it.Quote:
Originally Posted by veitnamcam
Had the odd one that had a bitter taste.
Never thought of keeping the cavity fat. Will try that. [emoji106]
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Stockhttps://uploads.tapatalk-cdn.com/201...2e54929fa7.jpgQuote:
Originally Posted by Beaker
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Only the one (bloody tourists learnt my honey hole) slice, fry in a heart stopping amount of butter, salt = done.
Rumphttps://uploads.tapatalk-cdn.com/201...de8c231f9a.jpg
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4 hours smoking at 90-100deg c hoggart brisket/ribs/belly.
Overnight marinade in Cully's hot buffalo wing sauce.https://uploads.tapatalk-cdn.com/201...6fe267c161.jpg
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Yummmmm
Charcoal pork spare ribshttps://uploads.tapatalk-cdn.com/201...96c392866e.jpg
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Just made a couple batches of venny bacon.
Done a wet cure and a maple cure.
All in the chiller for next 5 days at least.
What I didn't use in bacon I cut into steak. Just tried a bit as this animal was bow shot and run a fair ways.
Thought it might be chewy as well as a bit rutty.
Couldn't be more wrong. Beautiful cut of meat with a clean delicious tasting fat.
Can't believe this animal had so much fat on him considering where and when he was shot.
Some places he had well over an inch in hard fat.
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I like my steak rare but even that is a bit rare for me :thumbsup: healthy looking beast for sure he wss in good conditionQuote:
Originally Posted by R93
Cut its head and tail off just minutes before to stop it flapping so I could season and flour it before going in the butter.[emoji39]http://cloud.tapatalk.com/s/5ca5b85e...404_203807.mp4
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Whole beef fillet, and some other stuff ( the spuds were rather nice, boiled and then smashed with butter and fried). Rather nice....
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Your teas always look delicious
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Thanks for that.Quote:
Originally Posted by NRT
I also have quite the opposite looking to.... normally still tastes OK though! :)
There are some awesome cooks on this forum. So of the food looks amazing an I for one have certainly got some ideas from some posts.
Simple is best.
Butter always make things taste better, so does bacon, Ive made bacon a few times also mutton bacon and hams but Ive never thought of doing it with venison as it needs fat in the meat. If I get a deer like that I may well give it a go.
Right this isn't dinner and I didn't go all masterchef on it but this is the heart out of the red spiker I shot earlier this week, holy hell that is some good eating ! Trimmed up Steve Rinella style as per his YouTube vid, then sliced thinly and fried in butter, brown sugar, onions, garlic with a splash of kinkomans just before it reduced enough to serve.
I'll never biff a good venni heart again.
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