Dinner thread?

[Projects]

Wife's planning on making a teriyaki chicken on rice dish for dinner. Went out to see a mate about drawing up a job for him, turns out he's been tahr hunting a couple weeks ago and gave me a couple bags of tahr sausages. So i know what im having, Tahr bangers with a side of teriyaki chicken on rice.

[Projects]

1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha

[dannyb]

1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
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are you eating them raw ? or is it pronounced Roarrrrrr!!!!!!!!!

[R93]

1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
Attachment 88887

Na. I reckon you're spot on. Thar meat seems closer to beef to me as well.

I usually shoot any I want for meat in February when they have a heap of fat.
Thar chops or back steak with a good ring of fat is my favorite nz game meat by far.



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[Projects]

are you eating them raw ? or is it pronounced Roarrrrrr!!!!!!!!!

Haha those are the 3 i saved for my lunch. The 3 i made for my dinner unfortunately the kids decided they were tastier than chicken teriyaki on rice.

[Projects]

Na. I reckon you're spot on. Thar meat seems closer to beef to me as well.

I usually shoot any I want for meat in February when they have a heap of fat.
Thar chops or back steak with a good ring of fat is my favorite nz game meat by far.

Would be keen to try some steaks and chops now, i was suprised at the fat content for a wild game sausage. I was expecting a venison / lamb / goaty flavour. One day a tahr hunt will be on my cards. Unfortunately not any time soon.

[veitnamcam]

These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

But deviled in a sauce they swelled up and were soft juicey and delicious.



Very very small dab of madness on mine after the famillys was dished out.

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[Beaker]

These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

But deviled in a sauce they swelled up and were soft juicey and delicious.



Very very small dab of madness on mine after the famillys was dished out.

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I'm using a tooth pick to get the right amount!

Need mashed spuds (high butter and cream ratio... ) with that though.......

[R93]

These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.

But deviled in a sauce they swelled up and were soft juicey and delicious.



Very very small dab of madness on mine after the famillys was dished out.

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I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.





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[Beaker]

I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.





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I reckon your talking Shit.
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......


Oh and hot sauce incoming with some brass and lead....

[R93]

I reckon your talking Shit.
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......


Oh and hot sauce incoming with some brass and lead....

Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up

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[Beaker]

Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up

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I shall limit the amount you get then......

[veitnamcam]

I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.





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Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo.

[mikee]

A good mate gets his done locally and to be fair his last lot ( gluten free goat/wild pork/chamois & venison) were bloody delicious

[R93]

Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo.

I know what your saying.

That's why I started making my own.
But in saying that my local butcher is very consistent and he is cheap. Last lot I got done was 30 bucks for 11 kgs

His last batch was amazing.
I am boring and just get him to add chilli and garlic but everyone comments on them at a BBQ so I am reluctant to try anything else

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