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Well um they were made from what was left in the fridge and pantry before the next shopping trip. Mexican seasoning in the mince, cheese (no tomatoes or anything to make a salsa) but had some lettuce (yes i know lettuce shouldn't be cooked but hear me out) slammed in the press and they hit the right spot. My wife and I love our Mexican style food, normally make a Pico de gallo (salsa) so rach dressing it was
Some may say a venison one pot stew is for mid winter.... I say any time of the year. In-laws are down and my father in-law cant forget the time I did one a stew in the same cast iron dutch oven up a cold back country river a few years back, he loves it (unfortunately eaten at home tonight)
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Attachment 269652
Not yet dinner, but it'll take a bit of eating.
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Just a question, why not put some aromatics or s&p, or chilli, etc. In the bag?Quote:
Originally Posted by Ross Nolan
Have you been helping XR500 solve a problem?Quote:
Originally Posted by Ross Nolan
Hare, hare. Ha ha ha haQuote:
Originally Posted by Beaker
Boooooooo.Quote:
Originally Posted by Rushy
It's in the freezer now.Quote:
Originally Posted by Beaker
When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.
Then you can put your salt and pepper on.
But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.
No, a bit North East of thereQuote:
Originally Posted by Rushy
Keeping the farmer sweet for pheasant season access.
Forgot the stock and bay leaf.Quote:
Originally Posted by Ross Nolan
Years ago I had dinner with a British General, who's wife was a German.
She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"
Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.
I fully agree with her.Quote:
Originally Posted by Ross Nolan
It pisses me off when people get served food and they don't taste it, but instantly reach for the S&P.
Taste it and then add salt, all ok with me.
My grandfather used to pour a heap of salt on the side of his plate, then dip each mouthful into it! I love my salt too... but not to that extent yet...!
My granddad does this too. And then dips it in hot English mustard.Quote:
Originally Posted by Billbob
Pupa. My favorite. Taste better shrimps. Getting more and more expensive, now is 20 dollars per kilo.
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My first time cooking venison.
I diced up everything except the backstraps and put it in a stew that cooked at 160 degrees for 4 or so hours. It's pull apart now.
Added about 4kg meat
8 onions
Garlic
Celery
2L red wine
2L beef stock
A bunch of carrots
