Quote:
Originally Posted by JessicaChen
Yea I was going to say some hot sauce on there would make the meal.:o:fire::drool:Quote:
Originally Posted by Beaker
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Quote:
Originally Posted by JessicaChen
Yea I was going to say some hot sauce on there would make the meal.:o:fire::drool:Quote:
Originally Posted by Beaker
I admire your discipline Jessica. There is no way that I could ever have only one egg.
My favourite recipe for a casserole / stew is this Venison Carbonnade - a Flemish (Belgian) stew that's pretty much meat, onions and beer. Tonight I used shank meat.
Attachment 166372
https://www.fieldandstream.com/venis...onnade-recipe/
Im soldQuote:
Originally Posted by Hewie
Yep added the chilli sauce that came with the noodles (good old fashioned indo mie). Love the stuff. Not surprised it became a popular product internationally.
@Hewie Thanks for the recipe looks great, i have to try that. I think I saw a bunch of beers from overseas in paknsave including belgian ales, which is what the recipe calls for. Though probably any beer will do.
@JessicaChen Our go-to casserole recipes usually have a tomato base so this one is a great change. I use a good dark and malty homebrew and it comes out beautifully
The wife uses tomatoes in stews the rare times she cooks one....the recipe above is remarkably similar to my norm,brown meat onion mushrooms if I have them add beer and water.Quote:
Originally Posted by Hewie
Salmon, spinach and cheese pie tonight.
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Thats a Quiche.not a pie. Pies have a lidQuote:
Originally Posted by Shearer
Real men dont eat Quiche ;)
I agree on the first.Quote:
Originally Posted by Pengy
But not the second.
Snapper tail portions, seasoned floured and egged. Fried in butter not oil with lemon and tartare sauce spuds and butter and cabbage with butter and pepper.
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@veitnamcam So you flour the fish then cover the fish in egg? Do you use a brush or just dip? Im no good at cooking fish. Yours looks so nicely done.
Tonight rabbit in mustard sauce again, real hit and delicious, added bacon and mushrooms to it this time. Recipe: https://www.simplyrecipes.com/recipe...mustard_sauce/ , however my wild rabbit takes 2 and a half hours to get tender, not the 45 minutes (haha good luck) in the recipe. Today i poached the rabbit separately from the sauce + mushroom + bacon then mixed it all together later.
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Yum mustard sauce.Quote:
Originally Posted by JessicaChen
Yes I just beat a couple of eggs in a bowl and dip in then straight into the pan.
For extra mess you can go from the egg to bread crumbs to pan.
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Slightly over cooked the eggs but DAM that Fallow was good....could cut it with your finger.
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Yum. Household costs spiral when the kids start eating the same as adults :)Quote:
Originally Posted by veitnamcam
They have been doing that for a few years now already and yes it does.Quote:
Originally Posted by Tahr
Rut shot 3 year old Fallow buck back steak. Wet aged vacuum packed for 20 days. He had that musty smell when I processed him.
Anchovy, caper, parsley etc butter.
Salad
Baked thin kumera slices
Col-slaw (I cheated - bought this from NWorld. Dressed with a really good balsamic).
Bloody marvellous. Venison was tender as and no rut taint. Yum yum.
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Anchovy is not something I would have thought to add to the butter nor capers.Quote:
Originally Posted by Tahr
Will have to give that a try.
Were they a tinned or salted dried anchovy?
Sika stag back steak, sliced thin and into a smoking hot pan. Super tender and not overly strong. Nothing fancy, I’m a meat and three veg cook.https://uploads.tapatalk-cdn.com/202...0bb7cd2d89.jpg
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Simple is good man.Quote:
Originally Posted by MSL
Snap, sika back steaks and baked potatoes.https://uploads.tapatalk-cdn.com/202...924b74549d.jpg
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Mrs said she wanted Korean for mothers day dinner,.... So..... Home made Korean it was....
Attachment 167209
Kimchi radish was brought, and the seaweed salid.
The rest home cooked. Rice, soy beef (scotch), Korean braised potatoes (very yum), spinach with sesame oil and seeds, mushroom, carrot, fried zucchini, cucumber and from over the ditch Japanese beef tataki.
And over cooked fried eggs (bulls them up, by walking away.... Should have been runny as)
All done in about 45mins, quick and bloody tasty
Wild pork sausages
Just back from the butchers
First try tonight [emoji106]
https://uploads.tapatalk-cdn.com/202...24cdc9f30e.jpg
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I have had sausages made by pretty much everyone in town and meat solutions is the most consistent by far....If you like it it will be the same next time.Quote:
Originally Posted by kukuwai
Fallow veni steak eggs and chips. Chips from local fish and chippy.
Attachment 168203
First time using them Cam.Quote:
Originally Posted by veitnamcam
Sausages tasted great [emoji867]
Having all the goods vacuum packed is a definite winner, sure beats the hell out of plastic trays and shrink wrap in my opinion. [emoji41]
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I’ve been addicted to those continental brand powdered pepper steak soups. Tried to make my own but with fallow shanks. Turned out really tasty. Used this recipe as a general guide, added mushrooms, used a different brand of pepper sauce, and added soup mix that included barley lentils etc.
https://mouthsofmums.com.au/recipe/pepper-steak-soup/
So yesterday we had a slow cooked mutton shoulder roast. It was great with oven roasted veg...... But there was a slowcooker full of juices and fat.
I skimmed the fat off as best I could, seived the lot....heated in a pot and added minced garlic vege stock and onion..another seive and skim and then taste test.
So after having a massive roast meal I couldn't help myself after tasting the stock.I had to have a mug full for desert it was that good.
Today in went the lamb(hoggart) shanks and a equal measure of venison shoulder meat into the stock and slow cooker covered with onion rings.
Veg in the oven.
Bloody fantabulous!
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The meat looks and sounds great..... Great juice like that, needs mashed spuds. Something about Spuds and butter.Quote:
Originally Posted by veitnamcam
Just saying ;)
Yea I hear ya..... can't bring myself to mash good spuds tho.Quote:
Originally Posted by Beaker
Got 3-4 months at least of shit spuds so it will be mash and potato bakes untill Novemberish.
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Since it's pissing down this weekend I thought it would be a good opportunity to do my first brisket on the smoker. Here is the results. Very happy with the first attempt.Attachment 168834
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Step aside pulled pork - we're eating pulled venison now. Bolar roast cut into quarters, browned off and added to a slow cooker on a bed of sliced onions. Add a bayleaf, salt, pepper, and some chipotle peppers. Deglaze pan with a bottle of beer and add to cooker with a bottle of good quality BBQ sauce. Cook all day. Shred meat and add cooking liquid to your liking. Served with homemade coleslaw made with plenty of quality mayo and a slug of white wine vinegar for bite.
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Tonight’s dinner- battered and pan fried trevally, Parmesan crusted chips with homemade smoked paprika aioli, & some grated cauliflower, carrot & red onion that I pan fried with garlic & a little soy sauce.
Attachment 169256
Venison back strap (with juniper Berry, chilli, white pepper, and salt rub), red wine and mushroom ju, scalloped potatoes, slowed cooked onion, roasted tomatoes and spinach, and some brocolli.
Attachment 169570
Followed up with old fashioned golden syrup dumplings and vanilla ice cream....
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If you'all get sick of seeing these let me know cause I never get sick of eating them.
Crispy skin mallard titties = clean plates in my household every time.
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Courtesy team "good kunz"Attachment 169585
Reckon i know who that team is [emoji6][emoji106]
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@dannyb
A while back you posted about how to make hassel back spuds.
Just thought id let you know that ive busted out the skewer's and sliced up some quite a few times now.
'Hassel backs' are now a big hit in my family too. Cheers [emoji2937]
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They are pretty good :thumbsup:Quote:
Originally Posted by kukuwai
After the Loard Mayor, comes the shitcart.
Red venison backstrap, sliced thinnish, tossed in flour and liberally coated in home mixed Moroccan spice. Cooked fast in hot oil, served on a bed of stir fried homegrown onion, celery, bok choy, silverbeet, parsley and carrots. Side of dried chilli to taste.
I expect we’ll all have a satisfying shit in the morning!
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