Thread: Pulled Venison

Originally Posted by Woody

That young stag was the fattest deer I've ever seen shot. It really was in amazing condition. He had a handy patch of good bush to hide in and very short distance to go to feed in a small sheltered basin full of lush grass and handy to a waterhole. Good shot by @Maca49 in last light. We spent half the night dragging and then winching him out of there with big red and 100m of rope. It will be awesome eating.

@Woody I think you were about 10 kgs lighter after that ordeal! We should have chased it up the hill first?

Yeah but did'nt have a sneaky huntaway dog.
Was a hard case event. We had been watching two sides from a ridgetop track for some hours. Virtually too dark and almost ready to pack it in and I said to @Maca49 "take a look through this delta scope befofe we go " .
Shit, he says; "I see one down there". Gives me back my rifle and says "shoot it". "F,,k, I don't know where to look, it that bloody dark".
So maca picks up his rifle-- boom. "What the heck did you shoot man"? He says "the blob". "It's down, I think". Torches come out and send dog out. "Faark, nice one".
Then three hours of hard work began.
So now, he eats the reward

Originally Posted by BRADS

I sence a good yarn in October

Sent from my SM-G986B using Tapatalk

I’ll bring my .22

Well in the dark this was the best I got
And this is the sample taste, I give the thumbs up, even got a not bad from my wife, will leave a little longer!!

Brads torch doesn’t lie!! It bloody awesome, thanks!

Tell her it's actually antelope mate. True.

Originally Posted by Woody

Tell her it's actually antelope mate. True.

Haha, she drove home with it!

Fallow really are antelope family so she has no excuses ha ha.

Originally Posted by Maca49

That my son is the Whole Point?

A butcher friend gave me a piece of pig skin to wrap a bit of venison in. So whole shoulder bone in, season and couple sprigs rosemary slap the scored pig skin just over the top and tie it down. Onions and cup stock in roasting dish. 30 min at 200c starts the fat rendering and crisps up the crackling, then put lid on and turn down to 150c. Four hours later absolutely premo a and of course you have to make proper gravey.

@Macca49, I think you have just been voted in as "official sausage supplier" for the big bore event

Originally Posted by Swanny

A butcher friend gave me a piece of pig skin to wrap a bit of venison in. So whole shoulder bone in, season and couple sprigs rosemary slap the scored pig skin just over the top and tie it down. Onions and cup stock in roasting dish. 30 min at 200c starts the fat rendering and crisps up the crackling, then put lid on and turn down to 150c. Four hours later absolutely premo a and of course you have to make proper gravey.

That’s bastard food!!! I’m into that

Right, so here is the "simplified" version

A recipe so simple even a left-handed, slightly dyslexic gnome could follow it

Step 1:
Cut up veni stewing cuts into large chunks


Step 2:
Pour over 1/4 cup vinegar and your favorite spices


Step 3:
Add a tin of tomato paste / dice / whatever you have


Step 4:
Stir, cover and switch crockpot on low.

Done !

How long? All day or just 4-6 hours. Got some frozen veno i just might use for this

@T.FOYE I'll let this do it's thing for most of today, switch it off before I go to bed. Let it sit in it's juices overnight, and then back on "low" again tomorrow for several hours. It is tomorrow night's dinner.

Depends a lot on the cuts of meat you use. Shank / shin meat or bits with some gristle or silver skin in them work best.

But honestly, you can never go wrong leaving it in the slow cooker for longer.

Originally Posted by T.FOYE

How long? All day or just 4-6 hours. Got some frozen veno i just might use for this

I put mine on hi for a couple of hours then to low for about another 2.5, I put it in the fridge late last night, its bloody good cold today!!