Tryed some venison corned silver side.Very nice n not salty.
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Tryed some venison corned silver side.Very nice n not salty.
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look good but I might just give it a little more cooking for meQuote:
Originally Posted by Trout
Agree Barry but didn't notice eating it.yum
Kebabs (chicken thighs, marinated,, mushrooms, onions, tomatoes and some pine apple on a couple)
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Tasted good.
These Webber GA's, are a amazing bit of kit. Easy to light, good temp control, easy to clean etc...) makes it easy for a mid week charcoal cook to.
I hope your making Ruben Sandwiches with any left overs....Quote:
Originally Posted by Trout
This is gunna be tonight's tea [emoji106]
Chopped up herbs and veggies (what ever you choose).
Kahawai caught this morning. Bled at sea, chopped into small chunks with the bloodline removed & soaked in lemon juice for a couple of hours.
Combine with coconut milk.
Serve chilled, bloody delicious [emoji41]
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Arapawa lamb shank and neck stew tonight and the next few nights [emoji1360]. Kept the neck whole thinking it’d be good in the slow cooker and it is!
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Nothing flash, venison casserole, mashed spud, beans and peas.
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looks prudy flash to me bud..you get clever after a few years and make a ring of mashed spud around outside of plate to hold the juicy bits in LOL
Good. Do you grow the Arapawas' yourself?Quote:
Originally Posted by Dreamer
Ive started using Fallow necks and they are yummy too.
@TroutQuote:
Originally Posted by Trout
Did a local butcher do it for you?
My brother does. I help when it’s time to harvest the lambs.Quote:
Originally Posted by Tahr
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Yes,Pleasant Point did the venison corned roasts and a few other goodies.Quote:
Originally Posted by Tahr
Smoked venison savaloys
Apple cider sausages
Crumed sausage n patties.
Usual flavoured salmies
Amazing what they can turn out of rutted up stag legs.
All the above small goods 90kgs taste very nice.
Quick n easy pan fried trout with rice
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Lozza's mums curry - a friend is half Fijian half Indian and he gave us his mums curry and its really good. For the first time ever I cooked a goat leg using this recipe - and I will be doing that again it was yum.
Measurements are a little vague so there is a bit of adding things to taste/trial and error.
Meat - Chicken/lamb/goat/beef - lamb shoulder chops cut up but the bone left in are excellent.
1 x Onion
Whole clump of garlic
Fresh ginger half the amount of garlic or to taste
Garam Masala 2 heaped teaspoons
Tumeric 1 heaped teaspoon
Cardamon seeds 1/2 teaspoon
1 stick cinamon broken in 2
Cloves - go easy here start with 3-4 they can over power everything else
Mustard seeds 1 teaspoon
Chilies' fresh or dried again to taste or hotness tolerance
Salt
Potatoes
Tomato
Oil.
Chop the meat - chop onion, crush garlic chop ginger.
Heat oil in a large pot, fry onions, galic, ginger, cardamon, cinamon, cloves, mustard seeds, chillies until onion is soft.
Mix 2x Tsp garam masala, 1 x tsp Tumeric, 1 tsp of salt in a cup add hot water to make a watery paste.
Add paste to pot when onions soft and fry for appx 1 -2 minutes.
Add meat mix with spices and fry until meat just starts to cook.
Add potatoes chopped up small and fry so they just start to cook (a good addition to spuds or a replacement of spuds are a couple of cans of chic peas drained)
add hot water and bring to the boil for 5-10 minutes
Add tomatoes - 1 tin chopped is generally enough.
cook on low medium heat for a hour or so - want the liquid to reduce a bit - add rice to taste.
Serve with rice etc.
Its great the first serving even better left for a day !
Enjoy.
Little traeger did a nice job of smoking the kahawai fillets
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Opened it up and glazed them with some Maple syrup for the last 30m.
Came out awesome, super tasty [emoji41]
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Sounds good @AMac, I'm going to try this when I get my next tahr.Quote:
Originally Posted by AMac
Venison red wine cottage pie... perfect fir a cold winters night!
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Thar would be nice in that curry I reckon.
Y10+ years ago at a business dinner do at the Dockside restaurant in Wellington they had Thar cutlets on the menu - served medium rare with a red wine/berry jus they were stunning. The cut was similar to a lamb loin chop. Have never seen Thar on the menu of a restaurant since.
Bo brings home a hare.
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And Mrs D makes a hare and cheese pie.
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And a sort of pie to follow that....
Bread and butter pudding, but a bit different....
Pani chocolate (chocolate crussaints...), with added chocolate, a fews eggs, cream, cinnamon and vanilla.....
Doesn't look that good, but after 200deg for 30mins,...
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And then adding vanilla ice cream... Very nice
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Right up there with chocolate self saucing pud and golden syrup pudding.
And the last pic should be the first. Not sure what happened there
Did meself a right arseripper tonight.
its dedicated to me late dad ,GSPF,c404 ,smiffy RR, Mickey duck ,Rushy and the man o the north bonny dundee.
take a large crockpot (or 44gallon drum .youre the cook)
a nice fat mallard (hamhock,chook moa ,venison shank-youre the cook)I also added 1/2a pkt of bacon scrag ends.
all the bloody veggies in the fridge or ya garden(me-leek ,spuds,carrots parsnip,onion,swede,)
ok put all that in ya crockpot (use a forklift or tractor bucket if ya limpwristed)
add 1.5 litre of cold water (+/- bottle of waikato ,port redwine,hombrew or moonshine youre the cook)
add salt &peeper and seasonings to suit your palate
right now -let this cogitate on high for approx 4-6hours
Just before add a couple of packets of noodles or rice ,your choice.
right now lift the meat out-It should fall off the bone.
two or three big bloody ladles ful;l in ya dinner plate and youre away laughing.
yep -what remains -another good sized vegetable broth or put the whole lot through the food proccesor and into pots for the freezer -makes a cracker brew in a flask for days in th maimai or out doors or even work.
no dont knowq what the effect on the porcelain tele phone are like aint got there ye t ,though id suspect a spot of air freshener may be in order.
actually a thought just corssed my mind -like a sperm whale in the gobi desert if you get my drift??-In my army SNCOs course an exercise we were set was how to BBQan elephant .
should you happen across such an elephant -simply substitute it for the mallard ,and cut back a bit on the veges
happy dining ya mad buggers!!!!
I emptied the crockpot today-remainder of the brew made 1litre of a good sturdy soup concentrate -ideal for a day in the maimai or if its colder than eskimo Nells .......... outside or if youreve reached that stage where you constanly misplace ya false teeth.not a lot of meat left on the mallard carcasse but still lots of sweet wee bits. Tried out me wee knife i made for myself for breasting geese and parries -bloody ideal for this sort of work .Iinadvertently lreeft my original finger skinner in the last goose carcasse I processed!
dundee -you there -goodoh -a big fat possum woudlnt look out of place in that recipe if you were so inclined.Dont laugh i nursed an old south westland roadman early in my training and he was very fond of roadkill jacko/weka casseroles which he reckoned improved with age .he slept with a bushrat -kept me bloody kidneys warm boy!only ever batheds in a creek once a week .mind you he lived tillhis late 80s so there could be a kernel of truth there somewhere!
Roast fallow(road kill) shoulder tonight
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Was it actually roadkill?
looks good but wheres the sauce or gravyQuote:
Originally Posted by Dreamer
Yep, hit it with my ute.Quote:
Originally Posted by RUMPY
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Sauce/gravy isn’t my thing.Quote:
Originally Posted by Barry the hunter
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Yeah keep it simpleQuote:
Originally Posted by Dreamer
Little bit of bush tucker. Mexican beans and rice tacos with cheese, freshly shot chilli seasoned venny eye fillet, and some watercress from the creek.
Bit better than the old dehys. Just needed a little tabasco. https://uploads.tapatalk-cdn.com/202...4359275217.jpg
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Chilli flakes and best foods mayonnaise.... Maybe better than tabasco? Just a thoughtQuote:
Originally Posted by Nick-D
Maybe mirin, garlic, ginger and chilli. Couple of options.
Looks great though.
Tacos / Wraps are so great - put all components out, and the eatter mixers what they want.
At home I go hotsauce and jap mayo mix, or a traditional taco sauce/salsa.Quote:
Originally Posted by Beaker
None of those options 4 hours hike into the native though! Happened to be some chili seasoning left at the hut so made do with what we had.
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Dinner tonight will be a young nanny converted into Moroccan stew, marinated the back steaks in Moroccan spices and yogurt overnight, fried off onions, garlic, bell chili peppers (fning hot). Bit of veggie stock, tomato paste, dried apricot's and some herbs, spuds and sweet potato into the camp oven and on slow cook over the chippy this afternoon...
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I have cooked a lot of meat in my life both flash fried medallions etc and slow cooked shoulders and shanks etc but this I think might be the best meat I have ever cooked!....Well in recent memory at least.
Beef cheeks trimmed and covered in rub.
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10 hours later.
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The only annoyance is the price of the beef cheeks and tje fact that I bought a rub for the first time ever and it was good and I dont know what is in it.
Ox tail, mutton shanks, and beef cheeks are at on the top of my favourites list.
The texture of a cheek is a li bit different.
"Very nice"
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Texture was somewhere between butter and jelly...had to have literally razor sharp knife and be careful to get a "Slice"Quote:
Originally Posted by ROKTOY
Sounds like you cooked it right then,.it is almost pull apart meat...Quote:
Originally Posted by veitnamcam
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Yep fall apart....best I get some more and organize a get-togetherQuote:
Originally Posted by ROKTOY
Looks bloody good cam, did you do them on the Webber BBQ with the snake method, Like long and slow brisket?
Beef checks are one of our favourite dishes done in the slow cooker, need that long time to break down all the muscles of the beef that chew grass all day.
