Christmas competition - Giving a knife and sheath away

[zambezi]

As we approach Christmas our minds are drawn to many things. Most of us will be hoping to spend time with family not seen much in 2020. I do hope and pray that all our family gatherings over the coming period are safe, peaceful and of comfort to all.

And, beyond Christmas, many of us are longing for the freedom to resume unfettered access to our respective outdoor pursuits, including stalking. To help kindle dreams of a resumption of outdoor activities, I am going to give away one of my knives to the [adult] person who wins the competition below.

This knife's build is recorded on this forum. The first sheath I made for it is, frankly, rubbish. So this offer comes with an undertaking to also make a better [leather] sheath. It will have a belt loop for left or right deployment, whichever the winner chooses. If we all get our skates on, its arrival should beat the Rudolph Express...

The competition rules are below. My wife will be the final judge of who has won.

There are three multiple choice questions. Post your answers in this thread simply by placing correct letters in order in a post below this. Plus a recipe...
In the probable event of multiple correct entries, the tie-breaker will be the best recipe for roasting a haunch of Roe [in my wife's opinion]

EDIT: closing date for competition is 11th December 2020


(1) The Old Testament prophets wrote [more than 700 years before Jesus' birth] that he would be born to a virgin, from the line of David, born in Bethlehem, die without having any broken bones, rise again to eternal life. What percentage of these OT prophecies are matched by the eye-witness accounts of the life of Jesus of Nazareth?

A. 20% B. 60% C. 100%




(2) The Bible declares Jesus came to make reconciliation...

A. between all peoples B. between good/religious people C. between God and sinful man



(3) The Bible declares that the child in that 1st century Bethlehem manger whose birth is celebrated at Christmas is alive today and will return as

A. King B. Judge C. both King and Judge

 

[Nev76]

All c answers
Recipe
Put the roast in a slow cooker overnight with onions carrot parsnips and mushrooms

 

[Blackdown_Ranger]

C, C, C,

Recipe:

Venison Cooked Under the Fire

Our favourite way to cook a haunch of Roe is to cook it outside in a fire pit. It takes a while to prepare the fire pit and you’ll need at least 6 hours cooking time, but it’s worth it

Ingredients:

1 x roe haunch
1 x orange sliced
2 x Rosemary or thyme sprigs
1 x cup of red wine
Sea salt and ground black pepper
Crusty bread, butter and cranberry sauce to serve

Instructions:

1. Dig a hole at least 31” square and 8” deep. Line the hole with fresh green foliage.
2. Stand some large flat rocks around the side of the pit, then add a layer of smaller rocks on top of the foliage.
3. On top of the rocks add a couple of good handfuls of hay in the pit (shouldn’t be too dry, dampen if needs be) and spread out evenly.
4. Take a double thickness of foil big enough to surround the joint, place the orange and herbs in the centre, season the meat well and place on top.
5. Draw up the edges of the foil and pour in the wine, then twist and scrunch the foil to seal the package tightly. Use and piece of double foil to repeat the wrapping process; then repeat for a third time.
6. Place the venison in the centre of the pit and cover with more fresh green foliage. Cover the pit with soil to a thickness of 1” and pat flat.
7. Arrange some logs around the edge of the pit, and build a fire within.
8. Light the fire and keep well stoked, topping up continuously for 3 hours so there is a thick pile of hot embers before allowing the fire to die down.
9. At least another 3 hours later, remove the venison from the pit. (Take care as the ground will be hot and watch for steam escaping as you open the foil).
10. The meat will strip easily from the bone and shred. Fill crusty rolls with meat and serve with cranberry sauce.

 

[Crowstalker]

Absolutely all c c and c no doubt about it

I am going to be honest and say I've never tried roe deer before so I can't give you a recipe that I have tried how ever I have found a recipe that I would like to try if I could only get some roe, I hope this doesn't disqualify me but even if it does I think it's a great idea what you are doing and brings our minds back to the real reason for the season.


Ingredients
800 g roe deer meat, for instance leg
1 tbsp butter or margarine
1 tbsp game stock or dark beef stock
400 ml water
1 bay leaf
10 juniper berries
6-7 white peppercorns
1 sprig fresh thyme
1-2 tbsp Dansukker Dark Muscovado Sugar
4 carrots
200 g swede
12 fresh mushrooms
8-10 shallots
1 tbsp butter or margarine
1/2-1 tsp salt
1 tbsp potato starch

Mashed potatoes
700 g potatoes, floury variety
200 ml milk
1 tbsp liquid margarine
100 ml mature cheese, grated
1 tsp Dansukker Light Muscovado Sugar
Salt, pepper

Dice the meat and sear in a braising pan with the butter/margarine. Add the stock and water and bring to the boil. Skim off any scum. Put the bay leaf, juniper berries, peppercorns and thyme into a bouquet garni bag, tie it up and add to the pan. Add the muscovado sugar. Simmer for 20 minutes.

Peel the onion, swede and carrots. Clean the mushrooms and cut into 2-4 pieces, depending on their size. Cut the carrots into 1 cm discs. Dice the swede. Pan-fry the onion and mushrooms in butter/margarine until golden. Add the onion and vegetables to the stew and simmer for a further 15-20 minutes.

Remove the bouquet garni. Mix the potato starch with a little water and stir into the stew to thicken it. Add extra salt and muscovado sugar to taste.

Peel and dice the potatoes and boil them in slightly salted water. Strain. Mash the potatoes and add the milk, margarine, cheese and muscovado sugar. Add salt and pepper to taste

 

[Average]

C,C,C

Braai'd marinated roe
(Its called pandering to the audience Zambezi)

• deboned roe haunch
• 1 cup olive oil
• 1 tbs parsley
• 1 tbs lemon juice
• 1 tbs balsamic
• 1 tbs soy sauce
• 1 tbs brown sugar
• 1.5 teaspoon oregano
• 1 medium sized chopped red onion
• A few lengthwise-sliced cloves of garlic.
• A few sprigs of rosemary
• Pepper

Salt just before braaing

Method​

Make small incisions in the meat and stuff the garlic and rosemary into these holes. Alternatively, just add the garlic and rosemary to the marinade. Place meat in a plastic bag and arrange onion pieces to cover all sides. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. Remove, shake off excess marinade and braai over medium to hot coals until just shy of medium. Rest the meat a few minutes before slicing. Slice across the grain, always.

I would use a meat thermometer to get the temperature right.

 

[I. Farticus]

1) C
2) C
3) C

Can we expect a niche recipe book to appear early in the New Year??

This is a direct copy/paste of the one that I use, so not my wording, but it builds a nice picture which is why I've kept it in:
The best way to retain moisture is to bard your joint - that is, treat it to a lovely coating of fat, pork fat for preference, because of its excellent flavour. I use a piece of back fat or flare fat (from the belly). You could, however, use nice fatty bacon instead, and this will contribute even more flavour. Tie the fat or bacon over the joint with string. You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve. Serves 8-10.

1 haunch of venison, tunnel-boned
Salt and black pepper
6 fresh bay leaves
3 large sprigs thyme or rosemary
1 large piece pork back fat or flare fat (or 10-12 rashers streaky bacon or pancetta)

For the gravy
½ glass red wine
250ml chicken, beef or game stock
Redcurrant jelly

Preheat the oven to 220C/425F/gas mark 7. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. Place the fat or bacon over the herbs, covering the meat, and secure the package with butcher's string - you might find it helpful to use skewers to hold the fat in place while you work.

Weigh the joint. Place the joint in a large roasting tray and, if it's under 2kg, roast for 20 minutes, or 30 minutes if it's over 2kg. This 'sizzle' browns the joint beautifully. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. This should give you medium-rare meat: just pink in the middle. Reduce the cooking time to 10-12 minutes per 500g if you prefer it rarer. If you like using a meat thermometer, take the joint out at around 60C for medium rare, 55C for rare. Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.

While the meat is resting, make the gravy. Skim off any fat from the juices in the roasting tin, then put the tin over a low heat, add the wine to deglaze, stirring well and scraping up all the bits of caramelised meat stuck to the bottom of the tin. Add the stock and boil to reduce and concentrate the sauce. When the gravy has reached your required level of intensity, season and stir in a little redcurrant jelly. That hint of sweetness and sharpness is a perfect foil to the richness of the venison

 

[Glade]

1=c
2=c
3=c
I’ll ask James Martin if he’s available, once I get notification of my win, to come over to your house and cook the Roe haunch. I’ll leave the recipe to him. You’ll need to be able to accommodate Mrs G and me also.
Yum yum!!!
See yer soon!
Glade

 

[Sampo]

Will go with C/C/C

One recipe that I have always wanted to try - Single Muscle Venison Haunch with Roasted Mushrooms and Black Pepper Butter

Ingridents

• 4 x 350g Single Muscle Venison Haunch
• 4 tbsp. Mixed Pepper Corns, crushed
• 250g Salted Butter
• 100g Sun-Blushed, Marinated Tomato
• 1 tsp Smoked Paprika
• 1 tsp English Mustard Powder
• 2 tsp Chopped Thyme
• 2 tsp Chopped Parsley
• 50mls Olive Oil
• 300g Fresh Cep Mushrooms (Peeled and Washed )
• Sea Salt
• Lemon Juice
• White Pepper

1. In a small bowl mix the olive oil with the smoked paprika, chopped thyme, mustard powder, a pinch of sea salt and a little white pepper
2. Trim off any silver skin or fat from the venison haunch
3. Toss the venison into the flavoured oil and leave to marinade for one hour
4. Vacuum seal the fillets in the correct sized vacuum bags
5. Cook in a preheated water oven at 55 degrees for 1 hour 20 mins (rare) 59 degrees (medium rare) or 62 degrees (medium)
6. Soften the butter. Finely chop the sun blushed tomato and beat into the butter. Add the chopped parsley and the crushed peppercorns
7. Using Clingfilm, mould the butter into a sausage shape, wrap tightly and refrigerate
8. When the venison have finished cooking, take from bag
9. In a very hot pan caramelise them on all sides, take out and rest
10. In the same pan add a small knob of butter and roast the ceps, finishing with salt and a squeeze of lemon juice
11. Carve the venison onto a plate or a board, slice the pepper butter and place on the venison
12. Serve the mushrooms on the side

 

[I. Farticus]

1=c
2=c
3=c
I’ll ask James Martin if he’s available, once I get notification of my win, to come over to your house and cook the Roe haunch. I’ll leave the recipe to him. You’ll need to be able to accommodate Mrs G and me also.
Yum yum!!!
See yer soon!
Glade

You could book him to cook at his house... His kitchen has a mezzanine, where you stand, watch, chat and get p*ssed. He'll take you for a wander around his classic car collection before serving and eating dinner with you.
Sadly, I left the business before I had a chance to go, but we used it as corporate entertainment for C Level within customers, and always got incredible feedback

 

[zambezi]

Prep work on new sheath to be added to the knife giveaway is as below. Friday morning, my wife will pick a competition winner and I will then contact that person to establish whether they want left or right belt hanger. Finishing stitching, wet-forming and leather waxing should be done by Weds, latest. In your hands by Friday 19th December?

 

[Crowstalker]

Looks well

 

[aquarius11]

OK answers: C,C,C

Tie breaker:-

Parsons Venison,
Its normally made using a leg of lamb, and i've made it a few times for friends and had great compliments, i havnt as yet tried it with venison but that will be sorted soon (newbie to stalking and hunting) i have also
changed some of the other ingredients to compliment the stronger venison taste.

The boned joint is stuffed with a savoury mushroom mixture, then marinated and cooked in a concoction of wine and port, seasoned with spices.

Ingredients

25g (1 oz) Butter
1 Small Onion, finely chopped
100g (4 oz) Mushrooms, chopped
2 tbsp Fresh chives, snipped
1.8 - 2k (4 - 4 1/2 lb) Haunch of Venison, boned
210 ml (8 fl oz) Dry red wine
100ml (4 fl oz) Port
6 Juniper berries, crushed
1/4 tsp Ground allspice
45 ml (3 tbsp) Balsamic vinegar
2 Bay leaf
1/4 tsp Freshly grated nutmeg
100g (4 oz) Smoked streaky bacon,cooked (no colour) and chopped

Method,

Melt half the butter in a saucepan, add the onion and mushrooms and cook, stirring frequently, until the onion is soft.
Stir in the bacon and chives. Leave to cool.
Spread the onion mixture over the inside of the venison haunch (you can make this like a rollypolly or solid like a sausage roll, personally i like the first) Roll up tightly and tie securely. Place in a large dish.
To make the marinade, mix the remaining ingredients except the remaining butter, pour over the Venison, cover and leave in a cool place for 24 hours, turning occasionally.
Remove the meat from the marinade, drain and dry, reserving the marinade.
Pre-heat the oven to 180°C / 350°F / Gas 4.
Melt the butter in a flameproof casserole. Add the meat and brown on all sides over a medium to high heat.
Pour in the marinade, bring almost to the boil, cover and roast for 1 1/2 to 2 hours until the meat is tender, basting occasionally with marinade.
Transfer the meat to a warmed plate.
Skim fat from the surface of the liquid, then boil rapidly until reduced. Remove the bay leaf and serve with the meat.

Happy Christmas
Thank you

 

[zambezi]

We have a winner!

My wife's adjudication is that I. Farticus has described the recipe she would probably choose to cook with. Bravo. PM sent. We need to finalise sheath and arrange post...

 

[I. Farticus]

Wow, thank you Mrs Zambezi!

Really chuffed

 

[Crowstalker]

Congratulations, I'm gutted

 

[Fair Hill]

Wow, thank you Mrs Zambezi!

Really chuffed

Just read your recipe and it looks the bomb, will be giving that a lash. Congratulations and fair play to Zambezi.

 

[Glade]

I demand a reassessment, as the offer was originated in the south, and the winner is from the south! This smacks of favouritism. My advisors mr trump and mr guilani are backing my objections.
Rgds
G

 

[zambezi]

as the offer was originated in the south, and the winner is from the south! This smacks of favouritism

Oi think yawl find oi bay from the west. Mr Farticus is a waze up the motorway-thingy. Round here he bay 'n northerner.

 

[I. Farticus]

Oi think yawl find oi bay from the west. Mr Farticus is a waze up the motorway-thingy. Round here he bay 'n northerner.

I'm considered a grockle (or emmet further down) , until I let on that I have family in Torbay and Fowey!

 

[Glade]

I reluctantly concede! On the grounds I’ve no idea what your talking about. Souf and souf is souf of the A4!
Rgds
G