pj1
Well-Known Member
Here’s a reason to not neck shoot deer......
Venison Bon Bon’s. Seal a whole piece of scrag in a frying pan. Put aside. Brown half onion, carports celery etc red wine. Tom purée. Put in large pot with scrag and 2.5 litres of venison stock. Simmer until falling apart. Pull meat off the bones. Strain liquid and reduce by 2/3. Let it go cold. Form into balls flour egg breadcrumb and deep fry. It’s like the best venison pie you’ve ever had in a crispy shell.
thought I had a picture but can’t find it. Will see if I can get one up.
Venison Bon Bon’s. Seal a whole piece of scrag in a frying pan. Put aside. Brown half onion, carports celery etc red wine. Tom purée. Put in large pot with scrag and 2.5 litres of venison stock. Simmer until falling apart. Pull meat off the bones. Strain liquid and reduce by 2/3. Let it go cold. Form into balls flour egg breadcrumb and deep fry. It’s like the best venison pie you’ve ever had in a crispy shell.
thought I had a picture but can’t find it. Will see if I can get one up.
