Want some recipes?

Heya,

As a few of you know i was up until a few months ago working as a chef. Over the past 2 years working in kitchens and using my flatmates as guinea pigs i amassed a huge binder full of recipes and techniques that some of you may enjoy.
Seeing as i'm probably not going to have a new job for quite some time i figured maybe i could share them here? Would you guys like that?


If you have any requests or 'oh god how the fudge to i cook this thing?' related questions please ask away :)
Also if the guys here need some lady wooing, pants droppingly impressive meals put together i got you covered ;)

I'm super unemployed so this would actually be a great time killer haha.

Thoughts?

Whack some up in the cooking section with lots of pics!

Always trying to think of something new to do with venison steak. As good as it is natural it gets a bit boring when its your staple.

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Can certainly teach you some tricks for venison steak, what cuts do you have right now?

All of em

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Got a tenderloin handy? Got an excellent recipe for that.

Is that a inside fillet or back steak?

I might have a whole back steak but usually slice then freeze so defiantly have that.

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They are two long, tubular muscles that run down the back of the beast. Sometimes called the 'backstrap'
Looks like this.Attachment 9557

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Originally Posted by Angus_A

Can certainly teach you some tricks for venison steak, what cuts do you have right now?

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Like VC, I have every cut as I separate oute all of the muscle groups. Interested in learning from you Angus. If you come up with a ripper then I might share my "Rushy marinade" that has been refined over decades and causes restaurant owners to never want to eat venison cooked by their chef's again.

Back steak then. Yep will have sliced and maybe have a whole one somewhere in the depths of the chest freezer

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Alrighty, as soon as i have some venison handy i will put together a recipe for you guys.

Far out, listen to this hard-done-by Nelson man. "It gets boring when Venison is your staple" Jaaaaaaaaaaaaaaaaaaaack. You know my address man, post it to me if it's so boring! :P

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Originally Posted by Dougie

Far out, listen to this hard-done-by Nelson man. "It gets boring when Venison is your staple" Jaaaaaaaaaaaaaaaaaaaack. You know my address man, post it to me if it's so boring! :P

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I want venison too D: i miss protein! Was seriously considering taking the airgun to a rather annoying seagull this morning out of sheer desperation haha.
Damn you work & income -__-

What's your flat like, Angus? Do you have a good kitchen? Seriously we need to get some eating/reloading going on next week. Keen burgers?

My flat is lovely, small kitchen but it's just the way i like it. Everything is really easy to get to in a rush. Have a nice gas stove which was my entire reason for taking this place.
Keen as a bean ;)

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Originally Posted by Rushy

Like VC, I have every cut as I separate oute all of the muscle groups. Interested in learning from you Angus. If you come up with a ripper then I might share my "Rushy marinade" that has been refined over decades and causes restaurant owners to never want to eat venison cooked by their chef's again.

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I think you should share this anyways mate.....sounds tasty! I then may share mine......:P has a very unlikely ingredient but is off the chain!!!

I filled my painters boot with meat last week instead of money so a bit low now. Probably less than a hundred kilos left :D

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Originally Posted by veitnamcam

I filled my painters boot with meat last week instead of money so a bit low now. Probably less than a hundred kilos left :D

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100KG's shit you're gonna starve!!!!

:( you guys are mean.

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Originally Posted by Gibo

I think you should share this anyways mate.....sounds tasty! I then may share mine......:P has a very unlikely ingredient but is off the chain!!!

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OK Gibo but just because you asked for it. I have jealously guarded this secret for years but it is time now for you and the other forum members to take a step up in the quality of a BBQ'd back steak.

Mix in a shaker 1/4 cup soya sauce, 1/8 cup of your favourite port or red wine, 1/8 cup worchester sauce, 1-2 tea spoons of crushed garlic, a splash of good olive oil and copiuos rough ground seasoned pepper (to taste). Let the venison and the marinade both come to room temperature separately. 30 minutes before cooking, put the venison into the marinade so it gets covered all over. Cook the venison to medium rare, rest covered for at least 10 minutes and enjoy.

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Originally Posted by Rushy

OK Gibo but just because you asked for it. I have jealously guarded this secret for years but it is time now for you and the other forum members to take a step up in the quality of a BBQ'd back steak.

Mix in a shaker 1/4 cup soya sauce, 1/8 cup of your favourite port or red wine, 1/8 cup worchester sauce, 1-2 tea spoons of crushed garlic, a splash of good olive oil and copiuos rough ground seasoned pepper (to taste). Let the venison and the marinade both come to room temperature separately. 30 minutes before cooking, put the venison into the marinade so it gets covered all over. Cook the venison to medium rare, rest covered for at least 10 minutes and enjoy.

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Ah mate you are a Legend!!
I have a deck warming party to hold on Saturday so it will be tried out then. Sounds the buisness though. Thanks Rushy!!

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Originally Posted by Gibo

Ah mate you are a Legend!!
I have a deck warming party to hold on Saturday so it will be tried out then. Sounds the buisness though. Thanks Rushy!!

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Really important things that you may have glossed over in the reading Gibo are - room temperature - 30 minutes - rest. Gibo let me know how many of your guests reckon it is the best that they have ever tasted. I can almost guarantee there will be some.

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Originally Posted by Rushy

Really important things that you may have glossed over in the reading Gibo are - room temperature - 30 minutes - rest. Gibo let me know how many of your guests reckon it is the best that they have ever tasted. I can almost guarantee there will be some.

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No glossing mate will be to the letter!! I am a bit particular with my precious Veni so I wont take any short cuts!

Very very similar to mine Rushy :thumbup:

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Originally Posted by veitnamcam

Very very similar to mine Rushy

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Just like Richard Pearse and Wilbur and Orville Wright at opposite ends of the globe had a similar idea about powered flight, it doesn't surprise me that two good looking guys that love venison could refine a similar marinade over years of tinkering.

Add some sweet chilli, it is surprisingly good...

Not bad, i personally enjoy it seared rare with a mint infused balsamic reduction. But then again when it comes to red meat i'm a purist and like it prepared as simply as possible. Will give the marinade a try though!

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Originally Posted by Angus_A

Not bad, i personally enjoy it seared rare with a mint infused balsamic reduction. But then again when it comes to red meat i'm a purist and like it prepared as simply as possible. Will give the marinade a try though!

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Angus I will give that a go. Do you simply crush some mint into an off the shelf reduced balsamic or do you do the hard yards and prepare the reduction from scratch? I am interested in your thoughts on the marinade so best you get out there and smack over an animal.

In the mean time i can send you a whole vacume packed muscle from a hind quarter to go nuts on and post it up.

Now what would be the best way to send it?
I haven't had much luck with things getting to the other island on time lately .

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Originally Posted by Rushy

OK Gibo but just because you asked for it. I have jealously guarded this secret for years but it is time now for you and the other forum members to take a step up in the quality of a BBQ'd back steak.

Mix in a shaker 1/4 cup soya sauce, 1/8 cup of your favourite port or red wine, 1/8 cup worchester sauce, 1-2 tea spoons of crushed garlic, a splash of good olive oil and copiuos rough ground seasoned pepper (to taste). Let the venison and the marinade both come to room temperature separately. 30 minutes before cooking, put the venison into the marinade so it gets covered all over. Cook the venison to medium rare, rest covered for at least 10 minutes and enjoy.

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Very similar recipe to what we use.
I prefer to cook it on the BBQ with the 2 outer burners going.

http://i175.photobucket.com/albums/w...602640x480.jpg

http://i175.photobucket.com/albums/w...093640x480.jpg

Rested
http://i175.photobucket.com/albums/w...094640x480.jpg

Good to eat. I don't like my venison medium rare

I've adapted my marinade to gluten free, really have to watch a lot of products you wouldn't think would have any in. I never measure the ingredients, but about 1/4 cup of red wine, a tablespoon of San-J Organic Tamari sauce (basically a gluten free soy sauce), a good slosh of Barkers black current, a squirt of Barkers spicy plum sauce and a sprinkle of Masterfoods Thai seasoning. Put everything together as Rushy says, but make sure it gets turned a few times.

I use a similar mix for a casserole in the slow cooker with a bit of crushed kiwifruit for really tough meats.

I want to eat all these things!!!! How cool would it be to have a forum cook/ drink off!!

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Originally Posted by Gibo

I want to eat all these things!!!! How cool would it be to have a forum cook/ drink off!!

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You cook il drink:D

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Originally Posted by veitnamcam

You cook il drink:D

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Happy to do both!!

Pm me your details Angus and we will sort out some steak

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Freezers are packed - Pork, Venison, Beef, Lamb, Goat, Duck, Rabbit, Goose, Pheasant... I need inspiration.

Angus, some recipes for domestic duck breast would be great? Pork loin? Cheers.

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Originally Posted by Gibo

I want to eat all these things!!!! How cool would it be to have a forum cook/ drink off!!

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Very cool. Perhaps at the Sika Show weekend in Taupo

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Originally Posted by Rushy

Very cool. Perhaps at the Sika Show weekend in Taupo

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Yeah sounds a plan! The beer bit anyways ha ha. What weekend is that Rushy?

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Originally Posted by Gibo

Yeah sounds a plan! The beer bit anyways ha ha. What weekend is that Rushy?

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28 / 29 September

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Originally Posted by Rushy

28 / 29 September

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Might come for a geez this year...

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Originally Posted by Gibo

Might come for a geez this year...

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Do so Gibo. We will all see you there.