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Duck leg(whole duck supermarket bought and I break down)[emoji2369] roasted at 160deg served on spinach(steamed in butter for a short period) with sauteed parsnips and kumara. With my 1st attempt at a plum sauce.Quote:
Originally Posted by Beaker
Wife don't eat game food so buying a whole duck get a few feeds....
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Gee Bomber u haven’t trained her very well lol
Michilialin Star cooking mate!!Quote:
Originally Posted by bomber
Fallow liver with bacon onion garlic and a good glug of Worcester sauce.
https://uploads.tapatalk-cdn.com/202...6500599aac.jpghttps://uploads.tapatalk-cdn.com/202...19c41c5112.jpg
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Looks good....you surely didnt pull that out of your empty freezer, been hunting?
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See things you like thread
Fallow fillet and backsteak with onion eggs and chips.
Day one of lockdown goin pretty well.
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Could be cooking up fish bait and burly soon who knows.
Spaghetti on toast :thumbsup:, Going to try slow cooked venison hotpot tomorrow night. Don’t know how long we’ll be grounded for so trying not to blow all the good stuff at once.
Exactly! I treated at the start just in case I die and dont get to try any:thumbsup:Quote:
Originally Posted by Chelsea
Tonight’s feast, garlic and cheese potato bake, steamed veg and venison fillet marinated in sweet chilli sauce, honey soy marinade, garlic salt and pepper.
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Back to basics.
Venison steak, bacon, fried eggs, tomatoes, and griller tatties.
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Fit for a king.
Pulled pork.
Not badhttps://uploads.tapatalk-cdn.com/202...c01e10051a.jpg
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Just curious, how long did you marinade for?Quote:
Originally Posted by Chelsea
Only an hour but it took the flavour really well. I’ll plan ahead and marinate overnight next timeQuote:
Originally Posted by Beaker
Good stuff. Looks and sounds bloody great.Quote:
Originally Posted by Chelsea
I'd be careful on marinading with all that salt and sugar for to long. Likely to dry out a bit. I might be wrong though.
So tried out the spit roast feature on the BBQ for the second time.
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Finely chopped speck and garlic mixed with butter, stuffed under the skin.
Came out alright��
Roast Spuds, onions, kumura and corn & carrots, plus gravely with tomatoes and heaps of garlic.
And what does the daughter do.... Make a wrap...
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What the hell is speck?
Last nights pulled pork off the barbecue is now a pork and potato piehttps://uploads.tapatalk-cdn.com/202...92ef5f196b.jpghttps://uploads.tapatalk-cdn.com/202...cf1ee78a52.jpg
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@Rushy, this one is Russian white speck. Basically pork fat thats been treated like bacon (salted, cured and smoked). No meat just fat.Quote:
Originally Posted by Rushy
In the chicken the butter melts quickly, but the speck renders over time, adding constant fat while it's cooking.
And it tastes rather nice :)
Thanks. Are you and yours all good?Quote:
Originally Posted by Beaker
Yeah all good. Getting cabin fever.....Quote:
Originally Posted by Rushy
Yeh it is a bit like that. I am probably going to throw some clays around tomorrow. Shotgunning should wake up the neighbourhood.Quote:
Originally Posted by Beaker
Great idea [emoji106]Quote:
Originally Posted by Rushy
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Had slow cooked pork ribs last night cooked in the pizza oven. Unfortunately I forgot to take a photo.
Also did some home made bread.
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I think prob better this Tread lock down too for a while
Bit like the 2020 Stags Shot Thread
Or maybe I just getting too soft in my old age
Ummm why ? Or am I missing something about this thread ?Quote:
Originally Posted by Sarvo
Tonight's dinner I have had some rabbit back legs in the freezer for a few months so decided yellow rabbit curry for dinner tonight.
Gotta let it simmer for a few hours then add coconut cream and it'll be good to go.
Progress pic so far.
Smells fantastic.
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Yum yum all done.
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Photo doesnt make it look that great, but Tasted it!
Scotch fillet, cut up, 20 cloves garlic rough chop, 1/4c soy sauce, 1/8 c Chinese cooking wine, sprinkle of Korean Red pepper flakes (or chilli), 3T miso paste and 2 T oil. Mix and leave alone for a hour(oh and some dehydrated dried mushrooms - could use fresh). Cook some pasta. Fry the living hell out of the whole meat mix (meat should be rare or just medium, will cook more before you eat it. ) . Add pasta. And a splash of black bean sauce. Eat.
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Veni shanks with roast spuds,kumara and pumpkin and real gravy.
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Venison eye fillet, pork and wild goat sausage, mashed potatoes, kumra chips and a salad, with a glass of home made mead.
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We have some pretty flash cooks in this forum :cool:
Slow cooked venison casserole for dinner, served with some garlic bread. I was a bit too lazy to try make some rolls.
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Must of been a horse of a deer if that an eye filletQuote:
Originally Posted by hotbarrels
Smoked fish pie.
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My first wife used to make a cracker smoked fish pie. She used to put sliced up boiled egg in it. Love smoked fish pie. Yours looks great.
Snap.Quote:
Originally Posted by veitnamcam
Tried a different recipe, uses a garlic and chicken stock base for the sauce (seriously has 4 heads of garlic in it). One of the best gravies I have tasted.
Worth a crackhttps://uploads.tapatalk-cdn.com/202...15679058c4.jpg
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Does it intentionally have a cock and balls scraped into it?Quote:
Originally Posted by veitnamcam
Yes....Im farken bored.Quote:
Originally Posted by Ryan
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