Oh, packet! I love cooking, but scratch-made is far too much effort for the sake of £1.50
Food Porn
- Thread starter RM100
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Ah right I've only ate it once in Hungary but was hand pulled type. Looks good, I find the hand made type a bit too thick
Tralle
Well-Known Member
Thats wild! Cant say i have ever had meat that well aged.
Have you ever had Dexter cattle ?
It may be the best beef I have ever had.
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kingstonandy
Well-Known Member
I have eaten Dexter, yes. We taste tested a large range of breeds before we bought our first cattle. We concluded that the breed affects confirmation and marbling but doesn't have a huge impact on beef flavour. I've had amazing Limousin beef and flavourless Longhorn. Age at slaughter, feed, finishing and hanging are more important in my experience.
We once travelled to a restaurant in Cumbria specifically because they were serving 300 day aged beef.
Tralle
Well-Known Member
The farmer we got it from must have nailed it thenI have eaten Dexter, yes. We taste tested a large range of breeds before we bought our first cattle. We concluded that the breed affects confirmation and marbling but doesn't have a huge impact on beef flavour. I've had amazing Limousin beef and flavourless Longhorn. Age at slaughter, feed, finishing and hanging are more important in my experience.
We once travelled to a restaurant in Cumbria specifically because they were serving 300 day aged beef.
My wife is a vet, she hate them though. They take many times the normal amount to sedate when she has to work on them.
The size is nice, you get a nice thick steak without it being to large.
How much moisture is even left after ageing for so long?
kingstonandy
Well-Known Member
That depends on how large a piece of meat you are hanging. A one rib joint would be dessicated by now, a whole loin would have the flavour and tenderness benefits but with far less moisture loss.
Could you kindly post the recipe please and where you buy your spatzle ? Would love to try this dish.Oh, packet! I love cooking, but scratch-made is far too much effort for the sake of £1.50
Of course.
Brown a couple of chopped onions in lard (or duck fat), then add some thickly-sliced bacon chunks and the venison. Cook for ten minutes, then add 3 large garlic cloves, a 1/2 tsp of crushed caraway seed, same of black pepper, and 4 tablespoons of the best paprika you can find. Chop a half dozen large tomatoes and add them, plus a couple of chopped sweet red peppers, then add cold water until it comes halfway up the mix. It doesn't want to be too loose. Chuck in a couple of bay leaves, and simmer until tender
The Spatzle comes in dried form from the likes of Lidl or Aldi.
One of my favourite Floyd dishes, but with a young rabbit rather than chicken and broad beans:
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Johnnywood
Well-Known Member
Lidl Spätzle is ok, homemade better, but the Semmelknödel is king for soaking up a good goulash!Of course.
Brown a couple of chopped onions in lard (or duck fat), then add some thickly-sliced bacon chunks and the venison. Cook for ten minutes, then add 3 large garlic cloves, a 1/2 tsp of crushed caraway seed, same of black pepper, and 4 tablespoons of the best paprika you can find. Chop a half dozen large tomatoes and add them, plus a couple of chopped sweet red peppers, then add cold water until it comes halfway up the mix. It doesn't want to be too loose. Chuck in a couple of bay leaves, and simmer until tender
The Spatzle comes in dried form from the likes of Lidl or Aldi.
This beats my shepherd's pie with sika kidney into 2nd place!
K
K
Evening gents,
Not often I post, but after the below triumph I felt obliged to share, in the hope that somebody else enjoys it as much as we did!
Young munjac doe shot last Saturday, hung until Friday evening then butchered.
The wife and I had the usual loin steak ( one whole loin each and tenderloin morsel if it’s a munjac!) on Friday. The shoulders were unfortunately unsalvageable leaving both haunches.
This afternoon I decided to try something knew, I boned both then prepared a quick chimi churi dressing (recipe in link below) and left to marinate for two hours.
Next over white hot coals I seared each side for 6-7mins (turning every minute or so. Then left to rest covered in foil for 10 or so minutes.
Served with salad,coleslaw and chips the results were outstanding! Even all of my three young daughters loved it! I shall definitely be doing this again! dare I say it it even went very well with a little touch of bbq sauce!
Not my usual go to for venison at all but i was very surprised!
stanstedfarmshop.com
Not often I post, but after the below triumph I felt obliged to share, in the hope that somebody else enjoys it as much as we did!
Young munjac doe shot last Saturday, hung until Friday evening then butchered.
The wife and I had the usual loin steak ( one whole loin each and tenderloin morsel if it’s a munjac!) on Friday. The shoulders were unfortunately unsalvageable leaving both haunches.
This afternoon I decided to try something knew, I boned both then prepared a quick chimi churi dressing (recipe in link below) and left to marinate for two hours.
Next over white hot coals I seared each side for 6-7mins (turning every minute or so. Then left to rest covered in foil for 10 or so minutes.
Served with salad,coleslaw and chips the results were outstanding! Even all of my three young daughters loved it! I shall definitely be doing this again! dare I say it it even went very well with a little touch of bbq sauce!
Not my usual go to for venison at all but i was very surprised!
Butterflied Muntjac Haunch with Chimichurri - Stansted Park Farm Shop
stanstedfarmshop.com
Something healthy:
K
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TringSaint
Well-Known Member
It’s not that hard to make - most of the work is done by the food processor and if you have a spätzle extruder then the cooking process takes minutes.Oh, packet! I love cooking, but scratch-made is far too much effort for the sake of £1.50
Fried off with butter, copious amounts of cheese, cream, nutmeg and black pepper and some crispy lardons - can’t beat it on a cold day!!
Not too late to lay down a jug of slow gin:
K
K
I like to eat them, when ripe
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