Food Porn

[Gameking]

I think that this is a brilliant picture, as it shows how the venison should look after frying. It looks very nice indeed.
I realised this morning that i should have taken a picture of the Schnitzel when cut into, alas, I ate it in a frenzy and now will have to make them again tonight

Kindest regards, Olaf

Olaf, thankyou for your kind words, we use dijon mustard and then egg / breadcrumbs to coat the meat. You do get a dark brown crust with the breadcrumbs - dare I say some may even be burnt a little, but that gives a crunch and a little more flavour.
Here is another supper dish with garlic potatoes that is perhaps presented better ( too easy to get carried away with eating and forget the picture !)

 

[Gameking]

Be careful chaps, there was somebody on TV last week that entered 'tractor porn' into Google and got more than he bargained for!

View attachment 254667

My pastrami

 

[Gameking]

DDS

No tractors .......but my latest Roe Carpaccio with olive oil and balsamic vinegar.

 

[Olaf]

Olaf, thankyou for your kind words, we use dijon mustard and then egg / breadcrumbs to coat the meat. You do get a dark brown crust with the breadcrumbs - dare I say some may even be burnt a little, but that gives a crunch and a little more flavour.
Here is another supper dish with garlic potatoes that is perhaps presented better ( too easy to get carried away with eating and forget the picture !)

Nothing but respect where its due
Kindest regards, Olaf

 

[Kjf]

Nowt as posh as you lot , but .......

Roe done in garlic n butter ,

It's just been demolished with roasted carrots, brocoli, n roast spuds ,

N gravy from the juices

Kjf

 

[Bonzo dog]

My venison sausage, just out of the smoker earlier today . . .

View attachment 181498

They look cracking, have you got the recipe for them? Would like to give them a go in the smoker.

 

[Woodsmoke]

They look cracking, have you got the recipe for them? Would like to give them a go in the smoker.

Thanks you. Top secret, I'm afraid though. It's taken me ages to get the technique right for a 97% meat sausage that isn't dry and crumbly so I'm keeping it firmly under my hat as I also sell to the public. Sorry

 

[Klenchblaize]

Mrs K’s sausage rolls:

K

 

[Bonzo dog]

Thanks you. Top secret, I'm afraid though. It's taken me ages to get the technique right for a 97% meat sausage that isn't dry and crumbly so I'm keeping it firmly under my hat as I also sell to the public. Sorry

Understood! Looks like I will be experimenting with my next roe buck.

 

[Woodsmoke]

Understood! Looks like I will be experimenting with my next roe buck.

The secret to a good sausage is to keep the mix as cold as possible, and to mix it. Mix until it looks like a sticky mess!

 

[Bonzo dog]

The secret to a good sausage is to keep the mix as cold as possible, and to mix it. Mix until it looks like a sticky mess!

 

[nobber]

Not game I’m afraid chaps, but I will redo with Venison or Goose if these turn out ok.

Beef, jalapeno and cheddar sausages.
Currently cold smoking

 

[Mickeydredd]

My version of Venison Wellington using Red deer from the Royal I shot last October, had to cut the piece of loin in half longways! I used black pudding instead of mushroom as I don’t like mushroom.

 

[JMikeyH]

My version of Venison Wellington using Red deer from the Royal I shot last October, had to cut the piece of loin in half longways! I used black pudding instead of mushroom as I don’t like mushroom.

I've REALLY got to go shoot a red, I've got serious girth envy toward that loin!

 

[JohnSmith]

So many of these photos impress the heck out of me. Some good cooks on this site!

 

[wytonpjs]

Venison Wellington - eldest daughter has been at it again

 

[wirehair]

Scotch Eggs made with venison lorne sausage and duck eggs

 

[Bez4390]

Wouldn't say no to any of those meals, fantastic efforts

 

[Olaf]

This evening’s meal. A venison Goulash Made from a fallow neck , I make it far too often. it has smoked paprika red wine tomatoes etc and is served on pasta and has a salad with a cheerful orange and thyme dressing .
I ate it still wearing my apron , so as to enable me to eat without fear of the spaghetti face slaps attacking my freshly washed shirt . We both ate two platefuls
Kindest regards, Olaf

 

[RM100]

Fallow tenderloin, asparagus, wild garlic pesto. And a lovely Amarone.