No more venison left.Another slow cooked roast.
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Three red deer eaten since April,time to hit the hills again.
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No more venison left.Another slow cooked roast.
Attachment 117311Attachment 117312
Three red deer eaten since April,time to hit the hills again.
Perfect.Quote:
Originally Posted by MSL
That looks freakin awesomeQuote:
Originally Posted by MSL
Any special tricks on the crackling or was that just straight in the oven?
I cheat. While my pork is resting and the gravy is getting made I grill it.Quote:
Originally Posted by GWH
Can't wait to wrap my gob on these venison herb and fennel sausages that I won off "Chase and Gather"
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Also prepped the four back legs and back straps off the last hares,legs destined for the crock pot and will fire up the BBQ for the back straps.
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Sorry no fancy plating tonight and a black plate @Moa Hunter that looks dirty as I am on my second helping.
Wild pulled pork and mashed potatoes with golden kumera, soo damn good and left over pulled pork for lunch tomorrow :D
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Apologies aside, your standards are dropping. Have you started drinking Waikato as well ??Quote:
Originally Posted by dannyb
Speights bro pride of the south :beer:Quote:
Originally Posted by Moa Hunter
Kahawai curry for us last night. We don't normally eat it*, but I found a fillet in the freezer. It took a bit of head scratching to work out how it ended up there, then I remembered my dirty bait fishing mate caught it. It was gut hooked and bleeding out. I hate waste, so brought it home and filleted it. It was pretty good in the curry.
*Please don't say it's all about preparation. All my fish are ikied, bled and iced straightaway, then vacuum packed if not eaten fresh. We're just not keen on it. It's good smoked, but billy goat testicles are probably good smoked! Besides, I can usually catch snapper to order!
I wish I knew a way to cook Kahawai that was good every time. They don't freeze well and cooked some fish are great and others are terrible caught the same day. The only way I like all of them is raw with wasabi and soya.Quote:
Originally Posted by MB
Exactly the same way @GWH did his rabbit. Thicken sauce part a bit first add Fish cook till tender (not too long)Quote:
Originally Posted by Moa Hunter
I prefer the fish steaked and just a very quick sear to colour it before adding to the sauce. But I know some are not keen on dealing with the bones.
Thanks for your answer @spada, after I posted the question, a feeling of the most remorseful sickening dread came over me as I realised the implications - that Dundee could, and may yet post a photo of a Kahawai stranded and beached in a shallow sea of WattiesQuote:
Originally Posted by spada
@Moa Hunter No worries mate.:thumbsup:
I've noticed there's quite a bit of Moses parting the red sea on this thread. But hey it takes all sorts:sick:
Mind you if you lead with your chin someones going to hit it... still time yet
Got in for the first swim in ages and plucked a couple crays. Some big bastards around, left most alone but took this fulla and a couple mates. Some good numbers around which was great to see with the reduced quota. Biggest was 2.3kg. Pretty good size for a North island cray.
Got a couple meals of him, crayfish scrambled eggs, Maine style lobster rolls and a creamy tail pasta with homemade garlic bread. Bloody idealhttps://uploads.tapatalk-cdn.com/201...2e67bf56f3.jpghttps://uploads.tapatalk-cdn.com/201...b295dc164b.jpg
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