Dinner thread?

[Dundee]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

[R93]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

I don't blame him

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[bumblefoot]

Did the old "pakeha hangi" for tea tonight.... goat leg chops, kumara, Jerusalem Artichokes, red kuri pumpkin and kale wrapped tinfoil. Put on an upturned plate in the crockpot; put about an inch of water in and cook for 3 hours... Everything except the kumara (and instant gravy) either off the property or hunted.... Such a lazy way to do tea! This summer I'll hopefully be using banana leaves instead of foil.....

[oraki]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

Haven't stopped in there for along time. Going past it sometimes 4 times a day, the temptation, smell........
They're a bloody good pie, but started being to much of a good thing.
Gone from having a maggot pack a day, to less than 5 for the season. 7 kgs disappeared in the space of 6 weeks. No other changes.


The 5 I had were all Fairlie Bakehouse ones tho....mmmmmmm

[dannyb]

Tonight slow roasted hare back legs.

6 back legs and 1 cup of tahr stock in the Dutch oven.


After 3 hours or so at 100c added some rough cut carrots and onions. Occasionally basting all day.


After about 7 hours this is the result literally falling off the bones, served with pan gravy, so damn tasty.

[R93]

Had pretty much the same and even cooked the same way apart from the protein.

Pitt Island leg of lamb. Even have enough left for sammies for a few days.

Thar stock sounds bloody good.

I made a heap of venison stock a week or so ago.
Havent tried it before but also have some chamois bones to turn to stock. Chamois is pretty rich normally so hopefully it turns out as good.
Do you roast your bones prior to rendering them @dannyb

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[dannyb]

Had pretty much the same and even cooked the same way apart from the protein.

Pitt Island leg of lamb. Even have enough left for sammies for a few days.

Thar stock sounds bloody good.

I made a heap of venison stock a week or so ago.
Havent tried it before but also have some chamois bones to turn to stock. Chamois is pretty rich normally so hopefully it turns out as good.
Do you roast your bones prior to rendering them @dannyb

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Nothing that fancy was just the pan juices from the tahr back legs I was given a few months back.
But yes normally when I'm making stock it's from roasted bones.

[Marty Henry]

Did the old "pakeha hangi" for tea tonight.... goat leg chops, kumara, Jerusalem Artichokes, red kuri pumpkin and kale wrapped tinfoil. Put on an upturned plate in the crockpot; put about an inch of water in and cook for 3 hours... Everything except the kumara (and instant gravy) either off the property or hunted.... Such a lazy way to do tea! This summer I'll hopefully be using banana leaves instead of foil.....

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So theres someone else who likes jerusalem artichokes eh!

[Dundee]

The lads came home for dinner.Ruahine red back steak with chips and eggs.

[Dundee]

Wild roast pork tonight.

[Gibo]

Don't pretend you had peas and broc!!

[dannyb]

Don't pretend you had peas and broc!!

quite obvious really, no watties on the broc and peas

[Dreamer]

Last of the venison shank stew tonight. 4th go round. 4 shanks go a long with for one person



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[veitnamcam]

Angus scotch fillet "rare" accompanied with a pint of just juice.

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[Lucky]

Venny ribs with Satay sauce basted on , bloody tasty but a bit chewy , needed longer in the slow cooker but was getting hungry Dam it !