Picked a few rings of these in the paddocks lately.
https://uploads.tapatalk-cdn.com/202...a9de45b6d1.jpg
Shit they are tasty [emoji106]
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Picked a few rings of these in the paddocks lately.
https://uploads.tapatalk-cdn.com/202...a9de45b6d1.jpg
Shit they are tasty [emoji106]
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That is about as good as wild food gets.Quote:
Originally Posted by kukuwai
You lucky lucky barstard!Quote:
Originally Posted by kukuwai
We used to pick bags and bags of them on the wee farm I grew up on, used to get the occasional soccer ball sized puff ball too.
Apparently you can eat the puffballs? I only ever gave them my best match winning penaly kick impersonation.
Sooo good, the flavour leaves the supermarket ones for dead !!
Told the boys we might find a few more after the rain [emoji106]
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Lucky bastard all I've got so far is this.Quote:
Originally Posted by kukuwai
We need rain to get them going and then for a few wonderful weeks everything we have for tea is black.
Is there somewhere reliable that can tell me what mushrooms are safe to eat? I have been told even though they may look like button ones doesn’t mean they are ok to eat. We have quiet a few starting to pop up around the farm.Quote:
Originally Posted by Marty Henry
Here's one from Easter weekend
Attachment 164959
Seemed to pass muster ......Quote:
Originally Posted by hotbarrels
Unfortunately it was raining so they had to be cooked on the hotplate rather than the wood Braai
Attachment 164963
I was told as a kid that if you can peel it, you can eat it....... Apparently you cannot peel a toadstool???Quote:
Originally Posted by Chelsea
Personally, I don't eat fungi so have never put it to the test, nor can I verify the validity of the advice given.
If you find a good source I want to know too. Mushrooms can be notoriously difficult to identify, and safe species can look identical to toxic species. I did a bit of mushroom collecting of the magic variety and one of the ways to identify them is to take a spore print to see the color of the spores. You might need to go through some annoying binomial keys to get a good grasp on the features to look for. Boletes are probably your best bet at ensuring you dont pick up something toxic. Go for birch bolete! https://fungalguide.landcareresearch...x?Group=BoleteQuote:
Originally Posted by Chelsea
https://fungalguide.landcareresearch...ticGroups.aspx
Ive eaten the bright red fly agaric before. Need to boil them to get toxins out before frying. Tastes pretty good. However, like the name suggests, the fungi attracts a lot of flies. There are almost always maggots everywhere in them.
Field mushrooms are pretty safe. The only poisenous one that looks the same and grows in similar places have pure white gills. So as long as you avoid those you are all good.Quote:
Originally Posted by Chelsea
Red back steak from the weber
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I made up a chilli con carne a wee while back.
I have to make a PG version for the wife and daughter then a XXX version for me and the Son.
I have never actually cooked any of his recipe's but I like this guy, our cooking styles are remarkably similar but he swears less.
https://www.facebook.com/Natswhatire...0124311807136/
A quick fry up of the other nights mudfish...nom nom:drool:
Attachment 165325
Pretty good alright. good style.
Snapper bellys.
@Tahr you can see the lines of fat here at the rear of the belly cavity( the rest of the belly is
left on the wings)
Attachment 165396
The head wings and belly and close to the skin are where most fish store fat.
What most people call bloodline is actually a type of fat reserve....that dark fatline next to the skin is very rich and if eaten in quantity has a reputation for going straight threw.
In small amounts it is fine.
Attachment 165398
Minced up some of the fallow I got the other day and made Bolognese with it (was inspired by Chelsea's post last page) with mushrooms. Simple but so good. Hubby said the venison was better than beef. No photos, we dug in quick and now its gone.
It is less fat but takes spices or sauces real well ,one of the highlights of being a hunter the spoils to share[emoji869]Quote:
Originally Posted by JessicaChen
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Homegrown Peppers (Multiple varieties we had in freezer) and Tomato hot sauce. Fucken glad I'm reducing it down outside.
Pepper spray sucks. Real and DIY.
Attachment 165462
Made a bloody beautiful but simple venison stew with a red wine base. Onion, mushroom, garlic, venison, deglaze with red wine, mix in cranberry jelly and beef stock, pop in oven for a few hours.
Attachment 165906
BBQ’d rare fallow yearling back leg .... damn the little ones are tasty Attachment 165947
The Culleys bbq rubs are really worth it
A workmate gave me some Carolina Reapers put one in a stew ...... big mistakeQuote:
Originally Posted by Preacher
[QUOTE=JessicaChen;1151197]Made a bloody beautiful but simple venison stew with a red wine base. Onion, mushroom, garlic, venison, deglaze with red wine, mix in cranberry jelly and beef stock, pop in oven for a few hours.
Top notch look, I bet it tasted fantastic. PS, I love venison stew.
Fallow venison hocks Im just putting into a slow cook for 8 hours...yum yum.
Attachment 165950
Veni shanks are the best!
All 4 look to be back wheels?
Ring them with meat saw ,better again,[emoji106]
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I take the bone out and vacuum pac for my hunting adventures. But yes, if its a meal at home I at least cut them in half.Quote:
Originally Posted by NRT
Cam, there was one front shank amongst them. Top right - I partially cut it through shorter and bent it to fit the fry pan when I browned them.
I now prefer veni shanks cooked in an oven bag over slow cooker method but both are great. Browned in the pan and the cooked in the oven bag with Garlic a little Rosemary and ground Cumin 5 hrs for stag size
There's no cumin in our house anymore :) Its an age thing.Quote:
Originally Posted by Moa Hunter
Its interesting how we have different tastes. I find that rosemary leaves a bitter back ground taste, so use fresh tyme
The oven bags are a good idea. In the pan, any of the shank not in fluid can dry out a bit if you don't keep basting them.
Ingredients in mine are:
Flour and smoked paprika mix for browning.
Chopped onion
Red wine to de-glaze pan
Brown sugar
Worcester sauce
Balsamic vinegar
Chicken stock
Puccini mushroom stock cube
Garlic
Tin of chopped tomatoes
Couple of sprigs of fresh tyme
Bay leaves
The oven bag acts like a mini pressure cooker, so that the positive pressure keeps the moisture in the meat and they come out very tender. Just dry roasting is a disaster. No matter what way we cook our shanks they are a great source of Collagen
I have collected only one feed of Porcini's this year from some local oaks, dont know if I would be allowed to put them in with shanks
A nice simple one today- homemade pizza using veni salami. The inclusion of pineapple may be sacrilege to some but it got no complaints here.
Attachment 166168
Had missed fresh flounder fillets over the last few months.
Attachment 166171
Shit they were good. I am stuffed full now.
Nothing wrong with pineapple....its that green stuff that concerns me:XD:Quote:
Originally Posted by Pixie Z
How would one go about cooking some minced octopus?
Haha a little spinach never hurt anyone. Just look at Popeye :DQuote:
Originally Posted by wsm junkie
Have a search for Greek octopus meat balls or patties, we had these on a Dive boat off Kalymnos, they were only going to serve them to us once but we loved them that much we asked for them nearly every night over "flasher" menu options .The crew & cook were wrapped as they loved eating them as well & super easy to cook ,the Greeks fast before their Easter & this is one of the "reward"snacks they are allowed, bloody delicious if you love your sea food & great with a cold beer.If you can not find a recipe let us know & l will dig up the one the missus uses :thumbsup:Quote:
Originally Posted by tamamutu
Very few fish I would rather eatQuote:
Originally Posted by veitnamcam
Getting back into cray season. Pinched a couple of these from mount main beach area. Bit of home made bread and burnt butter and lemon sauce. So easy, so goodhttps://uploads.tapatalk-cdn.com/202...ec8ff0a63c.jpg
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I am a degenerate and had some venison backstrap with instant noodles. The meat was aged for about two weeks in the fridge vac-packed and was SO good.
Attachment 166310
Nothing wrong with that!Quote:
Originally Posted by JessicaChen
(maybe add some chilli..... :))
