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Thread: Dinner thread?

  1. 26-02-2024, 09:44 PM #7291
    Black Rabbit
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  3. 26-02-2024, 10:10 PM #7292
    Billbob
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    Quote Originally Posted by MB View Post
    Good to see someone doing something with marlin other than smoking it. I pan fried a couple of steaks once, over did it and it came out like an over cooked pork chop with no fat on it, like cardboard. Next time, I'm going raw, ceviche and at most, seared.
    Thanks sir, I didn't have time that day to get the smoke going. Was ever so slightly still pink in the middle but fortunately not at the rubbery stage they apparently get to.

    Brother in-law had another one on but it bust off on last Thursday

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  4. 03-03-2024, 12:49 PM #7293
    NRT
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    Turkey on the coals

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  5. 03-03-2024, 05:27 PM #7294
    short swede
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    Venison lasagna on the menu tonight. Very yummy.
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  6. 03-03-2024, 06:10 PM #7295
    Billbob
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    Quote Originally Posted by short swede View Post
    Venison lasagna on the menu tonight. Very yummy.
    Attachment 245095.
    And even better tomorrow mmmmmmm
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  7. 04-03-2024, 04:58 PM #7296
    short swede
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    Hell yes, unfortunately none left over.
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  8. 04-03-2024, 07:24 PM #7297
    Micky Duck
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    venison n mutton savaloys with hot chips for dinner..... photo??? yeah nah got eaten far to quick for that carry on lol.
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  9. 10-03-2024, 04:17 PM #7298
    Black Rabbit
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    The duck head and neck that you thrown away. Anybody, ever tried this?

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  10. 10-03-2024, 07:13 PM #7299
    Beaker
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    Quote Originally Posted by Black Rabbit View Post
    The duck head and neck that you thrown away. Anybody, ever tried this?

    Attachment 245627
    Only at restaurant. From memory was braised duck head. Also was ok.

    I don't think I'd do it with nz wild ones.
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  11. 16-03-2024, 07:02 PM #7300
    Dreamer
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    Venison back steak tonight



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  12. 22-03-2024, 06:18 PM #7301
    Micky Duck
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    Name: IMG_20240322_181423.jpg Views: 157 Size: 3.79 MB wife trying a new gluten free pastry
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  13. 28-03-2024, 08:33 PM #7302
    Shearer
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    Venison shin and vege pie with home made pastery....
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  14. 30-03-2024, 07:47 PM #7303
    Beaker
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    NZ Lamb rack (mint, Korean red pepper, salt, rub), spuds (boiled with salt and Korean pepper, then fried with a little oil), broccoline and carrots, plus a sauce (of garlic honey, chilli, black pepper and a bit of rum. Get boiling and turn off),

    Simple as and tasted bloody good.

    Name: 20240330_173408.jpg Views: 105 Size: 3.90 MB

    You can not beat NZ lamb. It's certainly the best in the world. (Second place, irish lamb - personal opinion....)


    Go the nz farmer!!
    Last edited by Beaker; 30-03-2024 at 08:08 PM.
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  15. 30-03-2024, 09:57 PM #7304
    LOC
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    Cap on racks are so much better than fully frenched. Yum
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  16. 30-03-2024, 10:02 PM #7305
    Beaker
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    Quote Originally Posted by LOC View Post
    Cap on racks are so much better than fully frenched. Yum
    You are not wrong! Just hard to find around here.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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