Food Porn

[Gameking]

Last night's dinner

Partridge with Pearl Barley, Spinach and Chorizo

 

[Hayduke]

i idea of great homeView attachment 188056 produce

Outrageous, delicious. Bravo!
Can you give us a L - R of what you have done here,
Im guessing mostly hot smoked? At what temperature and for how long?
Some of the cuts I can't recognise.
Did you use salt Peter or Prague powder 1 / 2?

 

[Woodsmoke]

Bartered these for some venison loin and sausages. Not a bad deal for either of us, I thought

 

[Freeforester]

Sundays was roast mallard, roasted root veg, steamed broccoli & peas, crab apple jelly and a fruity SA pinotage; venison mince, boiled cabbage and mashed tatties from this eve didn't make the final photo cut, as lovely as it always is to eat.

 

[sh1kar]

 

[A Guy Out West]

Muntie casserole with dumplings
View attachment 181516

Muntie in the hole.

 

[levigsp]

Outrageous, delicious. Bravo!
Can you give us a L - R of what you have done here,
Im guessing mostly hot smoked? At what temperature and for how long?
Some of the cuts I can't recognise.
Did you use salt Peter or Prague powder 1 / 2?

So first left is Pork flank. second-kabanos Roedeer, 3, kabanos Goose/pork, 4,Myśliwska kielbasa using wild boar, Roe, fallow., 5 loin [wild], 6-Krakowska, dry made of wildboar.,7 Wild boar ham, 8 rib and belly pork, 8-9 pressed meats, mixed, pork, venison, wild, 10-Kark]pig neck] The various cuts of meat were salted dry with a salt cure containing salt peter, smoked with a mix of alder and apple at 40c till correct colour, the water bathed at 80c until internal temp reaches 68c, removed and cooled in cold water[hose].
The various kielbasa were smoked at the same temp and when colour was nearly there temp was increased to 70c and kept there till internal temp reached 68c. removed from smoker and allowed to cool and dry.

 

[wytonpjs]

My stunning birthday and a Burns celebration dinner on Sunday courtesy of my eldest 24-yr old daughter who returned home at the start of Lockdown 1 when she was made redundant and is still with us at home.

 

[EssexBigMac]

My stunning birthday and a Burns celebration dinner on Sunday courtesy of my eldest 24-yr old daughter who returned home at the start of Lockdown 1 when she was made redundant and is still with us at home.

View attachment 190653View attachment 190654View attachment 190655View attachment 190656View attachment 190657

That looks incredible, I think you need to get her online selling her recipes and you can be the taste tester, win win.

 

[wytonpjs]

That looks incredible, I think you need to get her online selling her recipes and you can be the taste tester, win win.

She‘s a little unusual in taking and tinkering with others recipes - this was based on the excellent Woodsman’s Burns Supper offering but as she is GF, it needed some modification. She has her own food blog up on FB and Instagram and last night’ Moroccan lamb and chicken dishes were again stunning. Says there’s no money in it and unable to make a living at it but one day, some lucky b#*£ard is going to marry an excellent chef!

Great food, good wine and whisky and great company made Sunday night memorable. I hasten to add it went down hill fast when the cards came out BTW - both of my daughters have Firearms Licences

 

[EssexBigMac]

She‘s a little unusual in taking and tinkering with others recipes - this was based on the excellent Woodsman’s Burns Supper offering but as she is GF, it needed some modification. She has her own food blog up on FB and Instagram and last night’ Moroccan lamb and chicken dishes were again stunning. Says there’s no money in it and unable to make a living at it but one day, some lucky b#*£ard is going to marry an excellent chef!

Great food, good wine and whisky and great company made Sunday night memorable. I hasten to add it went down hill fast when the cards came out BTW - both of my daughters have Firearms Licences

View attachment 190659View attachment 190660

Sounds like a fantastic birthday tell her she needs to start somewhere and one sponsorship deal and she’ll be set for a few years. Me and the wife are about to have baby girl no.3 I’m going to have to get them all into our country pursuits and keep the sport alive. If anyone has advice on how to make a boy let me know? My grandad said eat venison but I didn’t fill the freezer in time in first lockdown.

 

[Woodsmoke]

@john.g will remember this, I'm sure. Under a rock the size of a bus, in water as murky as you like after he'd stirred up the bottom. Wouldn't have wanted to get a finger in the wrong place, that's for certain!

 

[RM100]

My stunning birthday and a Burns celebration dinner on Sunday courtesy of my eldest 24-yr old daughter who returned home at the start of Lockdown 1 when she was made redundant and is still with us at home.

View attachment 190653View attachment 190654View attachment 190655View attachment 190656View attachment 190657

Chef level! I like the crystal as well as crisp linen.

Did I spot a 1956 Talisker?!

 

[wytonpjs]

Chef level! I like the crystal as well as crisp linen.

Did I spot a 1956 Talisker?!

You certainly did - bought at the time of the Falklands war - one went South with me and never came back The other is what I’ve been slowly consuming - nearly fell off my chair when I saw what it goes for now

 

[Kjf]

View attachment 190630

Get me one , mmmmmmmmmm nowt better than foraging or snorkelling for shellfish

Food of thy gods

Kjf

 

[Freeforester]

It's a wrap, or soon will be - wholemeal tortilla with venison fajita strips, and the usual miscellany of salsa, onion, pepper, sour cream & grated cheese: porqué no?

 

[Woodsmoke]

Venison lasagna ready-meals. I often do this, sometimes with Shepherds Pie, or casseroles. It's a great timesaver

 

[EssexBigMac]

It's a wrap, or soon will be - wholemeal tortilla with venison fajita strips, and the usual miscellany of salsa, onion, pepper, sour cream & grated cheese: porqué no?

View attachment 191242

Looks delicious. My wife made the same the other day was great, kids loved it to. I love this thread just upsets me I’m on my last few kilos of venison in the freezer! No one in the Essex/Kent/ Hertfordshire/Suffolk need a friend for cull? (Not sure what distant counts as local when venison is involved)

 

[Freeforester]

Looks delicious. My wife made the same the other day was great, kids loved it to. I love this thread just upsets me I’m on my last few kilos of venison in the freezer! No one in the Essex/Kent/ Hertfordshire/Suffolk need a friend for cull? (Not sure what distant counts as local when venison is involved)

Sweat the pre-marinated venison strips for under a minute in the wok; only two problems with them:

i) they're too popular with the customers, so we hardly get a supper of them ourselves, and

ii) they don't make themselves!

Well worth the effort, all the same 🍽

 

[EssexBigMac]

Sweat the pre-marinated venison strips for under a minute in the wok; only two problems with them:

i) they're too popular with the customers, so we hardly get a supper of them ourselves, and

ii) they don't make themselves!

Well worth the effort, all the same 🍽

I’ll try the Pre marinade next time. We just defrosted and threw into the pan. Agree with too popular with customers however if we don’t change up the recipes from traditional ways we will never get the next generation involved. I’m yet to try carpaccio, tacos and biltong...