Dinner thread?

[RUMPY]

Last nights effort. Slow cooked venison casserole with mashed potato, roast pumpkin and peas. Will make a pie with other 1/2 tonight.
)9

[veitnamcam]

Fallow venison. smoked ,slow cooked ribs .








Yea the BBQ is black.... that's what happens when you actually use one.


And it was bloody deluxe!

Sent from my S60 using Tapatalk

[R93]

Fallow venison. smoked ,slow cooked ribs .








Yea the BBQ is black.... that's what happens when you actually use one.


And it was bloody deluxe!

Sent from my S60 using Tapatalk

Looks awesome. Pm me your dry and wet rub

We're having chamois pie tonite.
I even managed to bake baguettes with out buggering it up.


Sent from my SM-G965F using Tapatalk

[Dundee]

Butchered one deer today got another to do tomorrow so chucked some venny on the BBQ.

[Beaker]

Looks awesome. Pm me your dry and wet rub

We're having chamois pie tonite.
I even managed to bake baguettes with out buggering it up.


Sent from my SM-G965F using Tapatalk

Did you buy those nearly cooked frozen ones from the supermarket?

[R93]

No. My mates partner made the dough though and told me to sort the rest as she flew out the door for some bush time.

Chamois pie they made was friggen awesome considering how fresh the cham was.

Sent from my SM-G965F using Tapatalk

[Nick-D]

Fallow venison. smoked ,slow cooked ribs .








Yea the BBQ is black.... that's what happens when you actually use one.


And it was bloody deluxe!

Sent from my S60 using Tapatalk

Time and temp? I've smoked venny ribs once but they were pretty dry. Flavour was mean but texture was jerky

[veitnamcam]

Time and temp? I've smoked venny ribs once but they were pretty dry. Flavour was mean but texture was jerky

Those were about 4 hours with the first couple of hours being all about the smoke and keeping temp down maybe 50 ish Deg then started basting with the glaze and up to 100-120 Deg for a couple hours.
The glaze helps keep them soft and juicy.

Sent from my S60 using Tapatalk

[Druid]

Venison shoulder roast
Too many hunters leave the shoulders behind , this recipe is just yummy , you can swap out the prunes for dried apricots . Cooking oil can be swapped for dripping , or even better bacon fat , A packet of commercial stuffing is also a go


ROAST STUFFED SHOULDER OF VENISON

1 boned out shoulder ,
salt pepper
3 tbsp beef dripping
butter

Stuffing
1 tbsp chopped onion
50g butter
250 gram pitted chopped prunes
1 tbsp chopped parsley
Juice and grated rind of 1 orange
2 cups bread crumbs
salt pepper
1½tsp fresh ground all spice

COOKING
saute onion in butter , add other ingredients
put stuffing in boned out leg , roll tie with string
rub meat with butter , salt and pepper.
place in roasting pan with beef dripping , cover roast 3-3½ hours depending on size at 160 C or 320 F
Baste frequently
remove cover in last ½hour to brown meat ,
make gravy from pan juices plus extra orange juice

[Nick-D]

Venison shoulder roast
Too many hunters leave the shoulders behind , this recipe is just yummy , you can swap out the prunes for dried apricots . Cooking oil can be swapped for dripping , or even better bacon fat , A packet of commercial stuffing is also a go


ROAST STUFFED SHOULDER OF VENISON

1 boned out shoulder ,
salt pepper
3 tbsp beef dripping
butter

Stuffing
1 tbsp chopped onion
50g butter
250 gram pitted chopped prunes
1 tbsp chopped parsley
Juice and grated rind of 1 orange
2 cups bread crumbs
salt pepper
1½tsp fresh ground all spice

COOKING
saute onion in butter , add other ingredients
put stuffing in boned out leg , roll tie with string
rub meat with butter , salt and pepper.
place in roasting pan with beef dripping , cover roast 3-3½ hours depending on size at 160 C or 320 F
Baste frequently
remove cover in last ½hour to brown meat ,
make gravy from pan juices plus extra orange juice

Yeah man, blade roast is one of my favourite meals. I like to keep the bone in though cut in half to get the marrow goodness

[veitnamcam]

Venison shoulder roast
Too many hunters leave the shoulders behind , this recipe is just yummy , you can swap out the prunes for dried apricots . Cooking oil can be swapped for dripping , or even better bacon fat , A packet of commercial stuffing is also a go


ROAST STUFFED SHOULDER OF VENISON

1 boned out shoulder ,
salt pepper
3 tbsp beef dripping
butter

Stuffing
1 tbsp chopped onion
50g butter
250 gram pitted chopped prunes
1 tbsp chopped parsley
Juice and grated rind of 1 orange
2 cups bread crumbs
salt pepper
1½tsp fresh ground all spice

COOKING
saute onion in butter , add other ingredients
put stuffing in boned out leg , roll tie with string
rub meat with butter , salt and pepper.
place in roasting pan with beef dripping , cover roast 3-3½ hours depending on size at 160 C or 320 F
Baste frequently
remove cover in last ½hour to brown meat ,
make gravy from pan juices plus extra orange juice

Deserving of its own thread so it doesnt get lost in this one mate.....add pictures

[dannyb]

Easy dinner tonight but sen fucking sational.
Wild pulled pork.
So good and so simple even I couldn't muck it up.

[Dundee]

Ruahine red deer venison, no need for the greens as the deer ate them. Fried spuds,chips and farm fresh egg.

[dannyb]

Ruahine red deer venison, no need for the greens as the deer ate them. Fried spuds,chips and farm fresh egg.Attachment 110310

Looks grouse mate, but are you feeling OK? No red stuff

[Russian 22.]

Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.

Honestly?

Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.