Busy life busy wife so the Ruahine Range venny was cooked in the slow cooker tonight.
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Freezers getting low,no trout left bugger all venny, time to get out again.
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Busy life busy wife so the Ruahine Range venny was cooked in the slow cooker tonight.
Attachment 116052Attachment 116053
Freezers getting low,no trout left bugger all venny, time to get out again.
Venny shoulder and shank meat stew , 8 hours in the slow cooker , absolutely beautiful !Attachment 116125Attachment 116126
That looks just like I had made it except it hasnt got any cracked pepper on it yet:thumbsup:Quote:
Originally Posted by Lucky
Love Veni shanks/stews.
Not dinner ( was home made lasagna, and good)
Just a snack - fresh shitake mushrooms, tomatoes, cheese, eggs and some shaved ham. Doesn't look good, but tastes great
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And after fire ...
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Venni bangers
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Crayfish and mock whitebait patties.
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Tonight's offering from the hills of Central Otago, Thai red goat curry.
Bloody sensational, there aren't many things I can cook without a recipe but this is one meal I absolutely own.
Big thanks to @223nut for the goat back steaks, I must find a new goat spot I keep forgetting how good the young ones are.
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So they have Thai red goats running around the Central Otago hills have they....[emoji38][emoji6]Quote:
Originally Posted by dannyb
Must get down to shoot one...[emoji51]
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Out of the 200 odd we saw there where a few that were reddish, not the rest about Thai though.... Smell of those gillies could make one think of places in Thailand thoughQuote:
Originally Posted by tiroatedson
Ruahine red,home made venison patties with burgers and chips.
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Looks bloody tasty but more brown than red to me.Quote:
Originally Posted by dannyb
Thought I would have a go at one of these
Not bad. Nothing a bit of Watties didn’t fix
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Daughter in charge of dessert. Not bad.
For a 6 year old. :)
Scores high on presentation but low on Rushy satisfying quantity.Quote:
Originally Posted by Beaker
Pork (made some home made pork sausages and had some filling left over), cheese, tomatoes, wrapped in more pork (bacon...)
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Served with mashed spuds and kumera, onion gravy, and some green stuff.
Looks like shit im in dairy flat cook some more fore my pigs ������
Id eat the hell outta that.Quote:
Originally Posted by Beaker
Prawn noodle soup, with black fungus, eggs and scotch fillet steak.
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It's a bit of a goto fast meal in our house.
A bit different to put your steak in a soup(well to me at least)....what is the black fungus?Quote:
Originally Posted by Beaker
Try it out. A real good sear, and heavy seasoned on the steak, rare, and slice real thin.Quote:
Originally Posted by veitnamcam
The black fungus is dried black fungus. Get them at asian shops. They swell up huge. I use them heaps. I put them in a blender dry, then add to mince for lasagna after you take it off the heat, and they thicken it up - while adding heaps of good stuff to the mix, etc...
https://www.spicejungle.com/cloud-ear-black-fungus
Think of this meal, as a asian take on - steak and surf, eggs, mushrooms and chips....
The Mushrooms sound great! Shame I dont do the shopping.
I know it's a salad, but this is fantasticQuote:
Originally Posted by veitnamcam
https://thewoksoflife.com/wood-ear-mushroom-salad/
I've had it through China, and will always order it. Of course you can change it around, but some kind of acid and chilli, works a treat.
Oh and @veitnamcam - go do some shopping :) and asian shops are generally good for........ view pleasures of.... food and things :)
The trouble with being a tradesman is most shops are only open while you are stuck working.Quote:
Originally Posted by Beaker
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Fallow steak for tea sliced with a cleaver kindly given to me by a short forum member.[emoji12]https://uploads.tapatalk-cdn.com/201...7697d7d161.jpg
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" short "doesnt really narrow it down much around here ;)Quote:
Originally Posted by veitnamcam
Hope you retained all digits
I popped into our latest Asian supermarket here in Nelson today. There are plenty of these shops to choose from now.Quote:
Originally Posted by Beaker
I was rather dis heartened to fish in jars that I used to sell live for home aquariums :(
You should have been selling them live to home chefs!Quote:
Originally Posted by Pengy
Slicing steak not chopping down a tree!:DQuote:
Originally Posted by Pengy
I've got free rein of the kitchen tonight (Mrs is away) so it's 'Wild game Wednesday'
It's in a low oven for a couple of hours now.
Looking forward to this!https://uploads.tapatalk-cdn.com/201...e21d0f982c.jpghttps://uploads.tapatalk-cdn.com/201...b018b186e2.jpghttps://uploads.tapatalk-cdn.com/201...91d024a6d0.jpghttps://uploads.tapatalk-cdn.com/201...3875c8b288.jpghttps://uploads.tapatalk-cdn.com/201...27866fe1e7.jpghttps://uploads.tapatalk-cdn.com/201...628ea8c490.jpghttps://uploads.tapatalk-cdn.com/201...c1a5cf3e9c.jpghttps://uploads.tapatalk-cdn.com/201...37a4cac251.jpg
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Does it have a "gamey" taste to it, or did the bacon mute it ?Quote:
Originally Posted by GWH
Can't tell ya yet. It's still in the oven. I brined it over night with salt and Brown sugarQuote:
Originally Posted by Max Headroom
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OMG
It's unbelievably good!
I will never waste another rabbit again.
Beautiful flavours and fall apart tender.
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Marry me??!!Quote:
Originally Posted by GWH
Ha ha ha ha now who have I heard ask that before? Me to EeeBees, Vietnamcam to EeeBees, the list goes on.Quote:
Originally Posted by Tahr
Dinner tonight courtesy of Lees Valley and the first pig I shot, bitter sweet as it is pretty much the last of my wild pork, but so damn tasty served up with apple sauce.
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No more venison left.Another slow cooked roast.
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Three red deer eaten since April,time to hit the hills again.
Perfect.Quote:
Originally Posted by MSL
That looks freakin awesomeQuote:
Originally Posted by MSL
Any special tricks on the crackling or was that just straight in the oven?
I cheat. While my pork is resting and the gravy is getting made I grill it.Quote:
Originally Posted by GWH
