Food Porn

[Ade8mm]

Roe back-strap

 

[Phil fox man]

that's cooked just right,do you do delivery

 

[Klenchblaize]

Never to be beaten!

K

 

[kenbro]

Roe back-strap
View attachment 321608

You won’t want any pudding when you’ve eaten that plate full!
Bordering on greedy
Ken.

 

[Lampwick]

Whilst others we’re hitting the Mackerel, I took a different approach!!

 

[Phil fox man]

this is my first attempt at making a suet pudding.i just google doogled a recipe for the pastry and away I went.
venison and kidney pudding

 

[Klenchblaize]

Anyone’s guess:

K

 

[Andyquadra]

Anyone’s guess:
View attachment 323070
K

Boiling into a roe head

 

[WH308]

Just cooked this for tea, had a couple of partridge in the freezer from last season. Absolutely delicious.

 

[Pard 007]

That looks & sounds very nice

 

[Gameking]

We have this regularly both during the season and when emptying the freezer of those long lost cuts of meat

 

[Gameking]

Rabbit Cacciatore with Pasta

 

[Fair Hill]

A change from the porridge, best served with an espresso before, during and after.

The calm before the storm kinda breakfast.

 

[Papa]

Just fancied some dumplings so a muntjac stew was thrown together…….

 

[Gameking]

View attachment 320458
Devilled roe kidneys.

they look lovely but what is the green stuff ?

 

[Olaf]

the green stuff looks like courgette, not fitting , but can be taken out. What’s the red stuff though ? the red stuff could well be pepper of some sort, this has no place in a stew in my opinion. In a goulash definitely, but not in a stew. Don’t get me wrong though, I’d happily eat a bowl of it, it looks delicious.
Kindest regards Olaf

 

[bhawk]

This is the best way I have found to cook pheasant, partridge, woodcock etc take 2 breast stuff them with with a sausage mix or mushrooms etc wrap in smoked streaky bacon, vacume pack or wrap in lots of
Cling film and then boil in the bag for 15 mins, take out and then brown in a pan with butter, serve with a red wine and redcurrant jelly reduction

 

[Tugmanade]

This is the best way I have found to cook pheasant, partridge, woodcock etc take 2 breast stuff them with with a sausage mix or mushrooms etc wrap in smoked streaky bacon, vacume pack or wrap in lots of
Cling film and then boil in the bag for 15 mins, take out and then brown in a pan with butter, serve with a red wine and redcurrant jelly reduction
View attachment 324366

Very nice

 

[Phil fox man]

This is the best way I have found to cook pheasant, partridge, woodcock etc take 2 breast stuff them with with a sausage mix or mushrooms etc wrap in smoked streaky bacon, vacume pack or wrap in lots of
Cling film and then boil in the bag for 15 mins, take out and then brown in a pan with butter, serve with a red wine and redcurrant jelly reduction
View attachment 324366

yes, I'm definitely going to try this

 

[Gameking]

the green stuff looks like courgette, not fitting , but can be taken out. What’s the red stuff though ? the red stuff could well be pepper of some sort, this has no place in a stew in my opinion. In a goulash definitely, but not in a stew. Don’t get me wrong though, I’d happily eat a bowl of it, it looks delicious.
Kindest regards Olaf

It's tomatoes and peppers as per the recipe. ( I used Green olives as Mrs does not like black olives)

Here you go : Rabbit Cacciatore Recipe