Attachment 26130
Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm
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Attachment 26130
Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm
Shit that looks good!
Yep I would happily chow down on it.Quote:
Originally Posted by Gibo
Quote:
Originally Posted by Old Bastard
Pffft. Just about make a starter out of that
Attachment 26138
All done and Just as the Warriors beat the Panthers ,great evening
Yep venision shanks in the slow cooker are bloody good, tahr shanks are also very nice
There is a little left OB.Quote:
Originally Posted by Old Bastard
The old bugger has less teeth than me even Rushy. No way he would munch the bone. ;)
That looks beautiful, love seeing people use all the cuts as they are bloody delicious! Can't stand it when people just take the back straps, why kill something if you're just leaving most of it to rot?!
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Totally agree.Quote:
Originally Posted by Mac
I like the shanks cut up as in osso bucco style too...
Always try to get the whole animal back to hut to bone out properly with no waste ,even take the meat between the ribs/neck meat for sausages /salami .Try to take kidneys and liver if undamaged ,love them as a fry up back at the hut .Not that keen on heart but willing to be converted with a decent recipe
I've got a heart in my freezer waiting inspiration... Am thinking smoked and slow cooked. My favorite cut right now is the neck, boned out the neck of the last stag and along with a bottle of ale in the slow cooker has been making some beautiful stews and pie fillings. Was some good recipes for game in the back of the latest NZ hunting world mag
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Liver with some bacon, mushrooms, onions and a splash of cream on toast is the breakfast of championsQuote:
Originally Posted by Old Bastard
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Regularly have the Liver onions bacon and mushrooms on toast for Sunday brekkie treat ,never added the splash of cream though will give that a go .Agree about the neck meat and have a mate I hunt with gets grumpy if you leave the neck meat on an animal .Next thing Im trying is getting the butcher to add apples and white wine to the sausage mix ,same hunting mates father used to swear by them
OB try mixing a bit of whole grain mustard in with the splash of cream. Fantastic what that does to the whole shebang.Quote:
Originally Posted by Old Bastard
+1, tho it doesn't have to be whole grain.
don't be shy either,most of the heat will disappear with cooking unlike chilly etc.
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Tried this morning for Sunday breakfast ,Venison liver ,onions ,bacon ,flat mushrooms sliced and pan fried in butter and oil ,then added cream and a big tablespoon of wholegrain honey mustard .Absolutely bloody delicious will be having this again regularly thanks guys
Sounds bloody good:thumbup:
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Don't you ever give me shit about my eating habits again :PQuote:
Originally Posted by Old Bastard
You are welcome. Where's the invite?Quote:
Originally Posted by Old Bastard
if you are ever down Whiti-city I am sure I can come up with something for you Rushy .Have some Red steaks and a shank and some sausages and another pack of liver in the freezer and hopefully after next weekend will have some sika in there too .Unless my Uni daughter and partner come down from Aucks and raid the freezer .
Much appreciated.
It will have to be at my place Rushy as even though Pengy is coming next week ,well lets just say me and Kev will probably have some veni .Tim will have a cold :P
10-9-8-7-6-5 Im surprised hes taking so long to reply Ha hahaha
yawn
With rain forcast, you wont leave the lodge long enough to get meat :)Quote:
Originally Posted by Old Bastard
That bone looks like something from an archaeological dig:D:D:DQuote:
Originally Posted by Old Bastard
