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Can't wait to wrap my gob on these venison herb and fennel sausages that I won off "Chase and Gather"
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Also prepped the four back legs and back straps off the last hares,legs destined for the crock pot and will fire up the BBQ for the back straps.
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Sorry no fancy plating tonight and a black plate @Moa Hunter that looks dirty as I am on my second helping.
Wild pulled pork and mashed potatoes with golden kumera, soo damn good and left over pulled pork for lunch tomorrow :D
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Apologies aside, your standards are dropping. Have you started drinking Waikato as well ??Quote:
Originally Posted by dannyb
Speights bro pride of the south :beer:Quote:
Originally Posted by Moa Hunter
Kahawai curry for us last night. We don't normally eat it*, but I found a fillet in the freezer. It took a bit of head scratching to work out how it ended up there, then I remembered my dirty bait fishing mate caught it. It was gut hooked and bleeding out. I hate waste, so brought it home and filleted it. It was pretty good in the curry.
*Please don't say it's all about preparation. All my fish are ikied, bled and iced straightaway, then vacuum packed if not eaten fresh. We're just not keen on it. It's good smoked, but billy goat testicles are probably good smoked! Besides, I can usually catch snapper to order!
I wish I knew a way to cook Kahawai that was good every time. They don't freeze well and cooked some fish are great and others are terrible caught the same day. The only way I like all of them is raw with wasabi and soya.Quote:
Originally Posted by MB
Exactly the same way @GWH did his rabbit. Thicken sauce part a bit first add Fish cook till tender (not too long)Quote:
Originally Posted by Moa Hunter
I prefer the fish steaked and just a very quick sear to colour it before adding to the sauce. But I know some are not keen on dealing with the bones.
Thanks for your answer @spada, after I posted the question, a feeling of the most remorseful sickening dread came over me as I realised the implications - that Dundee could, and may yet post a photo of a Kahawai stranded and beached in a shallow sea of WattiesQuote:
Originally Posted by spada
@Moa Hunter No worries mate.:thumbsup:
I've noticed there's quite a bit of Moses parting the red sea on this thread. But hey it takes all sorts:sick:
Mind you if you lead with your chin someones going to hit it... still time yet
Got in for the first swim in ages and plucked a couple crays. Some big bastards around, left most alone but took this fulla and a couple mates. Some good numbers around which was great to see with the reduced quota. Biggest was 2.3kg. Pretty good size for a North island cray.
Got a couple meals of him, crayfish scrambled eggs, Maine style lobster rolls and a creamy tail pasta with homemade garlic bread. Bloody idealhttps://uploads.tapatalk-cdn.com/201...2e67bf56f3.jpghttps://uploads.tapatalk-cdn.com/201...b295dc164b.jpg
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I still haven't replaced all my gear.Quote:
Originally Posted by Nick-D
Plan to do it this summer.
Haven't had a feed of cray for ages.
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Yum. Scolly season shortly too;)Quote:
Originally Posted by Nick-D
Homemade pizza.https://uploads.tapatalk-cdn.com/201...762f43a34f.jpg
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All for me.... my two accidentally defrosted goat legsAttachment 118201Attachment 118202
Little overdone for my liking but checked it 20mins ago and was still bleating... servea me right for turning the oven up. Thankfully not dried out, no need for veges when there is this much to get through
Shepherds pie with minced venison from the Ruahine Ranges.
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Crayfish scrambled eggs... I'm drooling... :)Quote:
Originally Posted by Nick-D
I grew up eating crays, as grandad was a pro Fisher. I never thought of them as being a luxury item until I was about 25. Even now, I'll still go for the big legs over the tail, but still like the tail..
But crab or cray, and egg - the perfect mix for breakfast lunch or dinner. Or snack. With a sprinkle of chilli......
Attachment 118204 veni back steaks....
Yeah bit of a pain in the arse to pick but heaps of meat in the legs and knuckles of a cray that size, way more tender than the tailQuote:
Originally Posted by Beaker
Yeah bro, headed up to Coro for the weekend of the first. Local spot is a bit deep. Freediving for scollies in 16m is hard yakka haha.Quote:
Originally Posted by Gibo
No wonder that rat was always checking on your compost binQuote:
Originally Posted by Blisters
That is a good Dundee meal no veges required,a little gravey or a splash of watties and what times dinner?Quote:
Originally Posted by 223nut
Fresh scallops fried in butter with salt and pepper squid.
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Was bloody good but a real shame to have bought all the seafood.
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Fuck I can't wait to get into the scollies this season. My favourite seafood by farQuote:
Originally Posted by veitnamcam
I bloody love em, best straight out of the shell but cooked is good too....lost track of years with no season here must be 4? maybe 5? years.Quote:
Originally Posted by Nick-D
Second only to a fresh dredge oyster straight out of the shell.
Any word on the biomass there? Been closed for ages.Quote:
Originally Posted by veitnamcam
The old scollies get hammered though aye, wouldn't be surprised if we don't see some big method changes in the relatively near future
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Outer sounds recovering.... inner sounds and Tasman bay rooted,some hope for golden bay due to less logging and development but neither will open in the foreseeable future if ever if action is not taken to restore habitat.:(Quote:
Originally Posted by Nick-D
The pain in arse moment is dependant on the size of the cray.....Quote:
Originally Posted by Nick-D
Made some venison cheese pies this afternoon all going in freezer [ATTACH]118332
Nice Mrs D.
Well I had my greens apparently....fennel:)
I won 2.5 kg of herb,fennel venison sausages a couple weeks ago.:thumbsup:
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One bag was opened and the snarlers cut to length.
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Chucked in the pan
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The red colouring wasn't the watties at this stage:D
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More greens
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Dinner served:thumbsup:
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So 7 year old b day party today, lunch was individually made pizzas by the girls (and cooked by me,.... One at a time.... I thought it was a good idea, but on reflection was a shit load of work for me..) Attachment 118562
Dinner, simple noodle soup.
However now in need of a snack - ham, mushroom, cheese omelet, with a side of kiwi onion dip with a heap of marinated mussels cut up in it (left over from lunch,).
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Rather nice mix :)
There was a salad option but I had had salad the last 2 meals in a row so I had another beautiful beef scotch fillet instead [emoji108]
There was some mushrooms they count as vegetables.https://uploads.tapatalk-cdn.com/201...f3c2e15b19.jpg
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Some dinners of interest this week:
- Venison back steaks: I don't get as much practice as the rest of you, so happy to get it right. Meat coated in olive oil, salt, pepper. Placed in a sizzling hot pan and then lid put on it to retain heat. A couple of minutes on each side, then rested for 10 minutes and sliced. Perfect!
- Goat leg: Young animal. Olive oil, salt, pepper. Roasted for 2.5 hours at 160 degrees. Not rare, but not overdone either. It was very nice. I've said it before and I'll say it again, goat is really underrated.
- Rainbow trout fillet: Wrapped in foil, cooked with garlic butter in the oven. 15 minutes at 180 degrees. Rest of family loved it, I could barely tolerate it! Just can't get past that trout taste. Not muddy, just trouty! I will prepare all future fish as gravad lax.
Some hoggart ribs/brisket... Bit of a mission to do a good job of.
Dry rub stuff yesterday.
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After 3 hours hot smoking as cold as possible...60-70deg c .
.2 foils of manuka 1 foil of Pohutukawa.
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Time to start basting.
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Made a loaf of bread.
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And par boiled some spuds then floured and seasoned and drowned in duck fat before finishing under the grill.
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Meanwhile basting continued for a couple of hours.https://uploads.tapatalk-cdn.com/201...106a95baeb.jpg
I might well be a shit camera man but shit I can cook meat and spuds good!
Looks burnt but isn't.
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Bloody hell VC that is a meal that Dundee would be proud of. Not a green vegetable in sight.
Yea mate been a bit of salad overload the last week or two.;)Quote:
Originally Posted by Rushy
Home made cheese cake, vanilla bean cheese bit, mixed Berry top.
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Tasted bloody good - but she needs to practice a bit more..... ;)
Here ya go Rushy.
Some greens with my crispy skinned flounder fillets.https://uploads.tapatalk-cdn.com/201...7c97410e54.jpg
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Well done mate I’m proud of you. Oh and you are the only person I know that fillets flounder.
I must be the smartest person you know!:ORLY::DQuote:
Originally Posted by Rushy
