Any good mince recipes?

[Hatch]

Agree that it's great in lasagne, but woodpigeon makes the best Chilli con carne in my humble opinion.

I’d be out there for days to get enough pigeons to make a chilli out of them!

Not sure if that’s due to the size of the birds or my substandard ability with a shotgun…!

 

[Bullbarrel]

We must call it "Stalkers Pie"

I did pause before I typed Shepherds. I'll remember that

 

[Bullbarrel]

Thanks to everyone with their replies. Lots of things to investigate. And will check out Mick Robinson.

 

[sauer]

Something very different south african babboti.
Spicy slightly sweet mince topped with savoury custard.
Really good and simple

Not had the variety quoted ...but keema ( curried) mince or even.left over standard mince or bolognaise mince with some boiled rice and a fried egg on top is lush !
Sure Filipinoa have a version probably spicy

Paul

 

[shakey jake]

Not had the variety quoted ...but keema ( curried) mince or even.left over standard mince or bolognaise mince with some boiled rice and a fried egg on top is lush !
Sure Filipinoa have a version probably spicy

Paul

Keema is good

 

[nathan22]

Venison chili is good, if you wanted to go the extra mile if youve got a smoker you can make a giant meatball with spices and put on a rack over tge top of a pot filled with tomates and beans etc and the meat gets smoked while the chilli underneath cooks and when done smash the meatball down into the chilli its incredible smoked venison chilli

 

[akaShag]

GROUND VENISON WITH PEPPERCORN SAUCE

By Doug the Camp Chef

All ingredients and etc approximate!!!


1 lb or so ground venison

1/2 cup more or less, diced Vidalia onion

Seasonings - garlic, salt and pepper, whatever

1 pkg McCormick "Gourmet" green peppercorn sauce mix

2/3 cup milk

2/3 cup water

2 cups (dry measure) fusili pasta



In a large covered frying pan, cook the ground venison, onions, and seasonings until it is thoroughly cooked. The frying pan cover keeps most of the liquid in the pan rather than boiling off.


Cook the pasta in your usual way. I think other pastas would work OK, but I like fusili, and the appearance of the finished dish is attractive.


Make the green peppercorn sauce mix as per the instructions (using the milk and water). When it is ready, pour the sauce over the ground meat and bring it up to heat again, until it is bubbling and starting to thicken.


Drain the pasta and add it into the frying pan, coating the pasta with the meat and sauce. Remove from heat, and serve.


I did not add anything to the dish on the plate - I did consider topping it with shredded cheese, but it was delicious just like that. Ten minutes or so total cooking time. This would serve two VERY hungry hunters, or three, even four adults with regular appetites (and no seconds).