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Bit of camping tucker.
Roast mutton and vege.
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Shit it was good.
Craysfish every day bar the day we arrived
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Bacon, avo and eggs brekkie to start most days.
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Shame to come home really.
Awesome @veitnamcam
Wow. When was this?Quote:
Originally Posted by veitnamcam
This is so good. I like this sort of cooking, with cast iron pot. :thumbsup:
Arrived Peketa campground last Fri left Wednesday.Quote:
Originally Posted by Tahr
No hunting this trip just fishing and socializing.
Good on ya VC. I love cooking and baking over coals (spit and camp oven). Top tucker.
Wow you build a good feed but more importantly did I see a dog wearing a jacket in one of the pics?? :D :D :DQuote:
Originally Posted by veitnamcam
Probably :o Wife has ruined a good dog :DQuote:
Originally Posted by mikee
My theory on the invention of flat bread:
Dinner was on the not-quite-enough side. "Oh fuck" thinks the valiant cook. "Flour and oil is cheap and within reach, now to cook it quickly..."
Works quite well and the kids liked it.
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Recipe and process?Quote:
Originally Posted by Elrond
I am sure it is. :P 7 hours, those meat from my understand, should fall off from bones, is that because low temperature? Anyway, this is so good!! :thumbsup:Quote:
Originally Posted by Elrond
Well done. If like this, I am looking forward to see next one with more layers. I usually make flat break for outdoor, even with hot temperature, it can store for days because of oil and salt.Quote:
Originally Posted by Joe_90
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Chicken kebabs - with bacon!
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man that looks damn tastyQuote:
Originally Posted by hotbarrels
Ha Ha lovely!! :thumbsup:
1 dish wonder tonight..... Oh and corn and broccoli for one...
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Bloody easy, and bloody tasty.
The last of my wild pork i shot last April.Put cut down leg in slow cooker with spices and onions.Cooked for 10 hrs and the meat just fell off the bone.Pork tasted buitifull with a few veggies,my wife wants me to hunt for more.
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Hell yeah -that bloody good healthy cuisine.Quote:
Originally Posted by Trout
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Let `s try this Aussie mutton cost. What I do `t understand is that NZ meat associations whatever their names are, said red meats export to China are increasing year by year, even during C19. I am now in capital city of China, can `t find any imports from NZ from every online or offline retails. Aussies should have trade wars with China now, right. So where those NZ meats go?
Basic and good.
Bush fed red back steak.
Heavily seasoned with " smotherings of Africa" seasoning+ some salt, seared and rested wrapped in foil served with free range eggs cooked in butter and potato gems.
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NZ meat processor 'Alliance' sells all it's exports to China through a single Chinese seller. 'Silver fern Farms' another large processor and exporter is 49% ? ( I think ) owned by a Chinese joint venture partnerQuote:
Originally Posted by Black Rabbit
Yeah, I knew. But those direct import, quality meats wouldn`t appear in local retails, at least on reasonable price. 7 or 8 years ago, I could find NZ direct export sheep neck, original pack of 8kg-10kg in local market.Quote:
Originally Posted by Moa Hunter
Bit slack on the go withs but was late home.
One venison heart seasoned and floured.
3 brown onion rough chopped
3 big cloves garlic same
8 or so rashers of streaky bacon rough chopped.
Onion and garlic into pan with olive oil and butter....add bacon once translucent.
Remove everything and crank up the heat to brown heart bits then chuck it all back in once browned and serve with something else.....Al I had on hand that was quick and easy was "chicken" nuggets.
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Was very good (except for the nuggets)
Daughter commented it was better than steak!
Not sure I agree but it was very nice. :)
Nothing wrong with the offal. Had fresh venison kidney the other day. Delicious.
Can't beat a good feed of heart or liver. Cooked properly it is fantastic.
We had fresh vennie liver for Sunday lunch, Even the better half had a taste and said it was growing on her.
Change of diet from venison, kahwai, gurnard,flounder, snapper,crayfish.
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Oh whoops that's the same ol shit again.
Wife will be glad to see me cook again in about a month.
Master Chef Dundee was the cook here tonight.lol:thumbsup::D
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Here we have a serving of rich NZ butter with a topping of vegemite and a sprinkle of salt and vinegar chips.On top of the freshest toast bread cooked too perfection.
Add a couple saussies and watties and dinners served!:pacman::D
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Bbq with friends plenty of beer flowing :yaeh am not durnk:
Double venni cheese and bacon burgers and smoked groper cutlets to soak it all up :D sooo good
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Also nothing like a chip sandwich with fresh bread.Quote:
Originally Posted by Dundee
Simple but good
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Roast red shoulder tonight.
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Looks tasty to me mate,all that practice as the range paying off.
Was very tasty. Need to get back for more practice once lambing’s finished.Quote:
Originally Posted by Trout
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Roast spuds would have been nicer in my opinion, along with some gravy, but I can't fault your choice if beers😃Quote:
Originally Posted by Dreamer
Rainbow trout crumbed,from the Manawatu River with a splash of watties.
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Meat part of dinner...https://uploads.tapatalk-cdn.com/202...245a4f76d8.jpg
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yah don't need greens with meat...the meat has already consumed the greens.:thumbsup:Quote:
Originally Posted by tiroahunta
Dinner for the cats sorted :D
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I didnt know until I butchered them up, that one had only three legs :D
Everybody picks on a cripple
