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Thread: Sika Haunch- Sweetheart Stout

  1. #1
    Distinguished Member tartinjock's Avatar
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    Dec 2007
    Nairn, Inverness-shire

    Sika Haunch- Sweetheart Stout

    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.


  2. #2
    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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