Dinner thread?

[veitnamcam]

Snapper bellys.
@Tahr you can see the lines of fat here at the rear of the belly cavity( the rest of the belly is
left on the wings)



The head wings and belly and close to the skin are where most fish store fat.
What most people call bloodline is actually a type of fat reserve....that dark fatline next to the skin is very rich and if eaten in quantity has a reputation for going straight threw.
In small amounts it is fine.

[JessicaChen]

Minced up some of the fallow I got the other day and made Bolognese with it (was inspired by Chelsea's post last page) with mushrooms. Simple but so good. Hubby said the venison was better than beef. No photos, we dug in quick and now its gone.

[NRT]

Minced up some of the fallow I got the other day and made Bolognese with it (was inspired by Chelsea's post last page) with mushrooms. Simple but so good. Hubby said the venison was better than beef. No photos, we dug in quick and now its gone.

It is less fat but takes spices or sauces real well ,one of the highlights of being a hunter the spoils to share

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[Preacher]

Homegrown Peppers (Multiple varieties we had in freezer) and Tomato hot sauce. Fucken glad I'm reducing it down outside.

Pepper spray sucks. Real and DIY.

[JessicaChen]

Made a bloody beautiful but simple venison stew with a red wine base. Onion, mushroom, garlic, venison, deglaze with red wine, mix in cranberry jelly and beef stock, pop in oven for a few hours.

[2Quack]

BBQ’d rare fallow yearling back leg .... damn the little ones are tasty
The Culleys bbq rubs are really worth it

[2Quack]

Homegrown Peppers (Multiple varieties we had in freezer) and Tomato hot sauce. Fucken glad I'm reducing it down outside.

Pepper spray sucks. Real and DIY.
Attachment 165462

A workmate gave me some Carolina Reapers put one in a stew ...... big mistake

[tamamutu]

[QUOTE=JessicaChen;1151197]Made a bloody beautiful but simple venison stew with a red wine base. Onion, mushroom, garlic, venison, deglaze with red wine, mix in cranberry jelly and beef stock, pop in oven for a few hours.

Top notch look, I bet it tasted fantastic. PS, I love venison stew.

[Tahr]

Fallow venison hocks Im just putting into a slow cook for 8 hours...yum yum.

[veitnamcam]

Veni shanks are the best!
All 4 look to be back wheels?

[NRT]

Ring them with meat saw ,better again,

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[Tahr]

Ring them with meat saw ,better again,

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I take the bone out and vacuum pac for my hunting adventures. But yes, if its a meal at home I at least cut them in half.
Cam, there was one front shank amongst them. Top right - I partially cut it through shorter and bent it to fit the fry pan when I browned them.

[Moa Hunter]

I now prefer veni shanks cooked in an oven bag over slow cooker method but both are great. Browned in the pan and the cooked in the oven bag with Garlic a little Rosemary and ground Cumin 5 hrs for stag size

[Tahr]

I now prefer veni shanks cooked in an oven bag over slow cooker method but both are great. Browned in the pan and the cooked in the oven bag with Garlic a little Rosemary and ground Cumin 5 hrs for stag size

There's no cumin in our house anymore Its an age thing.

Its interesting how we have different tastes. I find that rosemary leaves a bitter back ground taste, so use fresh tyme
The oven bags are a good idea. In the pan, any of the shank not in fluid can dry out a bit if you don't keep basting them.

Ingredients in mine are:

Flour and smoked paprika mix for browning.
Chopped onion
Red wine to de-glaze pan
Brown sugar
Worcester sauce
Balsamic vinegar
Chicken stock
Puccini mushroom stock cube
Garlic
Tin of chopped tomatoes
Couple of sprigs of fresh tyme
Bay leaves

[Moa Hunter]

The oven bag acts like a mini pressure cooker, so that the positive pressure keeps the moisture in the meat and they come out very tender. Just dry roasting is a disaster. No matter what way we cook our shanks they are a great source of Collagen
I have collected only one feed of Porcini's this year from some local oaks, dont know if I would be allowed to put them in with shanks