Slow cooked wild sheep chops.

Two large leeks from garden
One med onion from shed but x garden.
3 med spuds from your late crop in the garden, wash an leave the skin on ya girl.
3carrots from the garden, washed skin on.
A few cloves of garlic from shed x garden.
Button mushrooms from supermarket cos my lawn only grows toadstools.

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Leeks first then very roughly butchered chops :rolleyes: and a beef oxo cube(cos i couldn't be Arsed browning everything ) salt and lots of whole pepper corns and some cracked pepper for good measure.

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Add a stubby of speights and a splash of water turn on high and put lid on.

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Now before you relax chop celery you forgot and add

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Home alone this will feed me 3 nights at least.

Chop everything thick and rough, you want to know you are eating something by the third night .

Leeks are great in stews etc as they thicken it so you need less or none cornflour.
This will stay on high until it starts to simmer then get a stirr and be turned down or off overnight.
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Where the hell did you find wild sheep???

Looks good tho....

Cheers VC

;)

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It was on the road side of the fence :P

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Originally Posted by Twoshotkill

Where the hell did you find wild sheep?

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He told it the Aussies have been slinging off at it so it got wild.

Feral, on the mainland. Any more info than that and they will all be shot cos lets face it they are Fuckin dumb.

Cooking thread guys not a where to hunt thread.:rolleyes:

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Stirred, lid put on with dribble of water on top to seal lid and turned off.
Will continue to cook for a few hours while i sleep.:)

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Looking rather tasty.

mmm I'd pick the meat and spuds out:D

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Originally Posted by Dundee

mmm I'd pick the meat and spuds out:D

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And carrots.

Quote:

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Originally Posted by Dundee

mmm I'd pick the meat and spuds out:D

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Come on Dundee you should be completely honest and say "and then put tomato sauce on it".

Quote:

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Originally Posted by Twoshotkill

Where the hell did you find wild sheep???

Looks good tho....

Cheers VC

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Aorangi 12/1976.

Been on low all day while at work.
A stir then added a tablespoon of sifted cornflour and on high with lid off to thicken.

Taste tested and added a little more salt and a generous lot of Tabasco sauce.
All meat fallen of bones and tender/tasty.

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Ummm pass on that VC I think Rushy has it right........tomotoe sauce and yes I put watties on venison mince yesty

Quote:

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Originally Posted by veitnamcam

Been on low all day while at work.
A stir then added a tablespoon of sifted cornflour and on high with lid off to thicken.

Taste tested and added a little more salt and a generous lot of Tabasco sauce.
All meat fallen of bones and tender/tasty.

Attachment 9070

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Looks bloody lovely VC