Sika Haunch- Sweetheart Stout

User00004

Well-Known Member
Got a Sika Hind the other day, now it only hung for 24 hours, I know some will say that this is a sin but the meat was very tender indeed.

The carcass got professionally butchered by a Buddie, and returned to me.

The haunch was not frozen either, placed onto a large casserol dish/pirex dish and was poured over with a good old couple of pints of Sweetheart Stout, left to soak with frequent visits up untill bet time to spoon over a couple of ladels of stout, sat overnight in the fridge, in the morning another couple of ladeling sessions then placed into the oven at 180'C and left to cook for 3 hours, ladeling every half hour or there abouts.

Perfect, the meat was not to strong, the Stout gave a very pleasant gravy base and the meat basically melted in your mouth.

First time done like that, will do it again for the other haunch.

ENJOY
 
sounds nice il be try it this week but with Guinness ,most lads hang deer too long 2 or 3 days for a sika calf or yearling is fine with jackets off .
 
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