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Good bugger of a boss handed out some Christmas pressies today, so I had to christen it tonight.
Smokey goodness for tea.
The smell alone is worth it.
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FROM START TO FINISH.
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Sholder sized for oven.
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Venison liver, bacon in a onion and mushroom gravy.
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Looks tasty Billbob,i just finished spuds,silverbeet and backsteak topped with mint jelly.;)
Haha, did you save the liver from your deer? I'll come and cook it for you ��
I dont gut deer,just take legs and back steaks.
liver is so evil it might as well be a vegetable !
Hahah your not a meat eater until you can eat it :DQuote:
Originally Posted by gonetropo
If you overcook it it's terrible, but just right it's delicious
doz oysters once, a year and not every year either, whitebait once a year. You really appreciate them when they are that rare.
Squid tentacles, prawn, Chilli garlic and tomato, spaghetti.
Super fast, easy as and a good chew.
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Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.
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VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?
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Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.Quote:
Originally Posted by Dicko
Didn't make a gravy this time just had a mint sauce instead.
Fresh leg of goat ready to be slow roasted tomorrow..
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That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.Quote:
Originally Posted by veitnamcam
