Food Porn

[Gameking]

Partridge, Mash, Green Beans with Bacon in a Cream sauce

 

[Tugmanade]

Today’s lunch, Smoked stuffed pheasant breast with a Korean BBQ glaze in a tortilla wrap with tomato, coriander & sour cream.

 

[BenBhoy]

Today’s lunch, Smoked stuffed pheasant breast with a Korean BBQ glaze in a tortilla wrap with tomato, coriander & sour cream.

View attachment 369229View attachment 369230

Today's lunch, instant cheesy pasta. Bits of straw floating in it as added fibre!!

 

[Cheviot]

Today's lunch, instant cheesy pasta. Bits of straw floating in it as added fibre!!

Can't beat a bit of roughage!!!
Is that the same straw the rats play on

 

[BenBhoy]

Can't beat a bit of roughage!!!
Is that the same straw the rats play on

The one and same!! Never done me no harm doc!

 

[Gameking]

Film night TV dinner

Chilli, Rice, Sour Cream, Tortilla Bread

 

[DevonRifle]

Film night TV dinner

Chilli, Rice, Sour Cream, Tortilla Bread

Yum! Venison chilli is our family favourite.

Question: do you use mince or meat pieces that slow cook and break down. I’ve been using mince but have been told that I’m cheating!?!?

 

[Gameking]

Yum! Venison chilli is our family favourite.

Question: do you use mince or meat pieces that slow cook and break down. I’ve been using mince but have been told that I’m cheating!?!?

I always mince eek: not in that way )

I have seen people make chilli with chunks of meat but I save that for stews / casseroles.
I also prefer Venison mince chilli to Beef mince chilli.
In fact any dish that requires mince then Venison works just as well if not better than Beef or Lamb - Bolognese, Cottage pie/ Shepherds pie etc.
HTH

 

[DevonRifle]

I always mince eek: not in that way )

I have seen people make chilli with chunks of meat but I save that for stews / casseroles.
I also prefer Venison mince chilli to Beef mince chilli.

HTH

Venison chilli is the best. My boy, wife and every foster child that has stayed here say the same. The current one doesn’t like spice so the rest of us add jalapeños. I prefer it like that but we eat a lot of jalapeños!

 

[Phil fox man]

Bit of a roe rib fest.
Salt and pepper.
Mustard and honey.
Halapino and tomato.
Mint and yoghurt.
Sweet chilli.
Not a very good photo because I was in a rush to start before they were all eaten.

 

[sauer]

Couple roe carcasses and got
Couple haunch roasting joints
Batch of brown sauce burgers
Batch of cranberry sauce burgers
Batch of honey roast sausages
And the saddles & inner fillets

 

[nathan.p]

Couple roe carcasses and got
Couple haunch roasting joints
Batch of brown sauce burgers
Batch of cranberry sauce burgers
Batch of honey roast sausages
And the saddles & inner fillets

Any chance of the recipe for the burgers and sausages please?

 

[sauer]

Burgers ( meat minced once coarse plate)
Vension …..at x amount grams
Salt at 2% of meat volume grams
Pepper at 1% meat volume grams
Gluten free butchers rusk at 4# grams
Water / brown sauce (50/50) at 10% meat volume
Mix then chill half hour then burger

Cranberry sauce same as above

Sausages mince fine plate mix then re mince it till it’s seriously stick like sh1t to a blanket consistency then thru sausage stuffer … I use collagen skins … found hog casings too chewy / rubbery for my liking no matter how I prepped them
Vension mince
Weschenfelder honey roast seasoning at 2.5% to 3% of meat volume in grams
Gluten free butcher rusk 4% of meat volume in grams
Water 10% of meat volume in weight / grams

Paul

 

[nathan.p]

Burgers ( meat minced once coarse plate)
Vension …..at x amount grams
Salt at 2% of meat volume grams
Pepper at 1% meat volume grams
Gluten free butchers rusk at 4# grams
Water / brown sauce (50/50) at 10% meat volume
Mix then chill half hour then burger

Cranberry sauce same as above

Sausages mince fine plate mix then re mince it till it’s seriously stick like sh1t to a blanket consistency then thru sausage stuffer … I use collagen skins … found hog casings too chewy / rubbery for my liking no matter how I prepped them
Vension mince
Weschenfelder honey roast seasoning at 2.5% to 3% of meat volume in grams
Gluten free butcher rusk 4% of meat volume in grams
Water 10% of meat volume in weight / grams

Paul

Thanks appreciate it

 

[Klenchblaize]

 

[Moose67]

Smoked pork belly burnt ends, cowboy style

 

[Olaf]

 

[nathan.p]

Beer braised venison shank, braised for around 3.5hrs, creamy mash, washed down with a Henry Weston’s vintage, and at 8.2% you know you’ve had a bottle!

 

[Fair Hill]

Took a trip across the bay yesterday for lunch.

Fresh scallops in batter followed by homemade apple tart and ice cream which came to a grand total of 20 euro.

The Guinness was like mothers milk and at 4.50 euro a pint probably the cheapest in Ireland.

The view from the front door wasn't too shabby either.

 

[sauer]

Battered scallops !!!!….. luv em ! Never had em battered ….. why hell not !?