New entries Here for 2 comp

[mayall]

Hi Guys and Girls
This is for the new comp so please put entries here .
Cant wait to see some more good entries.
SO GET COOKING !!!!!
THE KNIFE WILL BE A MAYALL ALLROUNDER SO YOU KNOW

CHEERS PAUL

[HareSplitter]

wicked i better get cooking :P

[bowhunting4eva]

first you need one of these
http://i205.photobucket.com/albums/bb48/bowhunting4eva/P3240114.jpg

then you need these;
3tbsp olive oil
1kg of venison sliced into strips
2 red peppers sliced into strips
12 spring onions shredded
1 tsp ginger
2 gloves of garlic
1/2 tsp of chilli flakes
1tbsp seasame oil
2tbsp soy sauce
2-4tbsp chopped coriander

then you do this

marinat the meet in a little soy sauce and chop everything
http://i205.photobucket.com/albums/bb48/bowhunting4eva/P4140133.jpg

brown meat with olive oil and then remove to warm bowl
http://i205.photobucket.com/albums/bb48/bowhunting4eva/P4140134.jpg


http://i205.photobucket.com/albums/bb48/bowhunting4eva/P4140135.jpg

add peppers, spring oinions,ginger and garlic. cook for a little then add chilli, seasame oil, soy sauce and coriander with the venison
http://i205.photobucket.com/albums/bb48/bowhunting4eva/P4140141.jpg

then eat and enjoy
http://i205.photobucket.com/albums/bb48/bowhunting4eva/P4140144.jpg

[jindydiver]

:D

[HareSplitter]

bh4e...delicious :D

[hit and giggle]

yum!

[Clemo]

OK. So a Deer somehow managed to stumble in front of one of my arrows, so I thought Id better make the most of it.
This is a great recipe for cold winter days, its called “Rich Venison and Mushroom Casserole”.

You will need
• 1kg of what ever Venison cut you desire, in this case I used Back Straps.
• 200g of Mushrooms, Baby mushrooms would be best but I didn’t have any so I used what I had.
• 3 good size carrots.
• 1 large Onion.
• 4 rashers of Bacon.
• 2 table spoons of Plain flower
• 2 table spoons of Red Wine Vinegar.
• ½ a cup of beef stock
• ½ a cup of a dry Red Wine or a dry Sherry.
• A few Bay Leaves.
• 1 table spoon of Time.
• 2 cloves of fresh Garlic

Step 1
First you have to make a marinade for the meet.
• Cut up your meet into 3cm cubes.
http://img128.imageshack.us/img128/4189/p1010007qa9.jpg (http://imageshack.us)
• Crush and chop the garlic cloves.
http://img116.imageshack.us/img116/9052/p1010002qh3.jpg (http://imageshack.us)
• Combine the red wine or sherry, red wine vinegar, garlic, time and bay leaves into a bowl big enough to hold all the Venison.
http://img116.imageshack.us/img116/5443/p1010005tc3.jpg (http://imageshack.us)
• Add the meet to the marinade and mix well
http://img146.imageshack.us/img146/3269/p1010009ip5.jpg (http://imageshack.us)
• Cling wrap the bowl and place in the fridge for at least 3 hours, over night is better.
http://img514.imageshack.us/img514/7492/p1010010me2.jpg (http://imageshack.us)
http://img514.imageshack.us/img514/7492/p1010010me2.7281887e93.jpg (http://g.imageshack.us/g.php?h=514&i=p1010010me2.jpg)
OOP’S, BUSTED.

Step 2
At this stage you should get your oven on and heating up to 160 deg.
• Chop up the carrots and onion
• Remove the rind and fat from the bacon.
http://img178.imageshack.us/img178/5687/p1010001rg2.jpg (http://imageshack.us)
• Remove the Venison from the fridge.
• Strain the Venison but keep the marinade and put it aside.
• Put the Venison in a hot frypan with a little oil and brown the meat all over.
http://img509.imageshack.us/img509/883/p1010012lm0.jpg (http://imageshack.us)
http://img509.imageshack.us/img509/883/p1010012lm0.bed3c68b84.jpg (http://g.imageshack.us/g.php?h=509&i=p1010012lm0.jpg)
• Remove the meat and place it in a casserole pot.
• Add the chopped carrots, onion and bacon to the frypan and stir until the bacon is brown.
http://img88.imageshack.us/img88/3177/p1010013xf0.jpg (http://imageshack.us)
• Once the bacon is browned add the beef stock and leftover marinade to the pan and bring to the boil
http://img183.imageshack.us/img183/5045/p1010015ug0.jpg (http://imageshack.us)
http://img507.imageshack.us/img507/3244/p1010016xq9.jpg (http://imageshack.us)
http://img507.imageshack.us/img507/3244/p1010016xq9.c484e4d926.jpg (http://g.imageshack.us/g.php?h=507&i=p1010016xq9.jpg)
• Poor the lot into the casserole pot with the meat and mix.
• Now it’s into the oven for 1 ½ on 160 deg.
http://img509.imageshack.us/img509/8070/p1010021cx4.jpg (http://imageshack.us)
http://img509.imageshack.us/img509/8070/p1010021cx4.23ab3ec5d0.jpg (http://g.imageshack.us/g.php?h=509&i=p1010021cx4.jpg)

I was preparing this for our tea but it was about lunch time by this stage and all this cooking was making me hungry so I couldn’t resist trying a few Venison Rib Eye stakes, so I chucked them in the frypan with some herbs. I am here to tell they where smicko!
http://img507.imageshack.us/img507/2216/p1010011ld9.jpg (http://imageshack.us)
http://img507.imageshack.us/img507/2216/p1010011ld9.5ae0a9e1fe.jpg (http://g.imageshack.us/g.php?h=507&i=p1010011ld9.jpg)

Step 3
So after an hour and a half its time to check to make sure the meat is tender if its not give it a bit longer but as I started with back straps tenderness wasn’t going to be a problem.
• Chop your mushies up, I just cut them in half but if you had baby mushies I would just use them whole.
• Add the mushrooms to the pot.
• Mix the flower with enough water to so that you have a sort of runny glue consistency and pour it into the pot. The flower thickens the whole thing.
http://img145.imageshack.us/img145/7053/p1010024gy5.jpg (http://imageshack.us)
• Gently mix it all together and then it’s back into the oven for another 30m.
After all that you should have something that looks like this.
http://img165.imageshack.us/img165/5909/finishedvy4.jpg (http://imageshack.us)

Step 4
Now its time to plate it up, I just cooked up some rice in the microwave, whacked it on the table and watched the kids descend on it like a plague of locusts.
http://img88.imageshack.us/img88/8880/plated2vm6.jpg (http://imageshack.us)
The kids loved it and my youngest had 3 helpings.
http://img88.imageshack.us/img88/6937/kidseating1bu9.jpg (http://imageshack.us)
This was all that was left.
http://img183.imageshack.us/img183/1471/cleanedupgj2.jpg (http://imageshack.us)
My wife on the other hand wouldn’t have a bar of it, after watching me skin and butcher the animal she said she couldn’t stomach it.
Oh well, her loss!

Hope you enjoy!:D

[jindydiver]

Good stuff Clemo :D

[grimmobow]

soon as one of them deer fall over in front of my arrow mate ill be trying that one, looks great.

[mayall]

Hi All
This month winner is clemo.
P.m Me your details
1#

[bowhunting4eva]

hey i missed this. looks great clemo. may i ask why i wasnt invited for dinner. congrats by the way

[Scott]

I thought it about time I threw another one up.

Crumbed Venison Steaks.

First up remove the back strap in 1 peice. Sometimes these back straps can have a layer of fat. Remove this fat lining!
http://img.photobucket.com/albums/v453/Dugan44/crumbedv.jpg

http://img.photobucket.com/albums/v453/Dugan44/crumbedv2.jpg

Next using a sharp knife make your first cut as if you were cutting thin steaks. Make sure you don't go right through with this first cut. The next cut go right through and lay the steak out and open it up.
It should look like this.
http://img.photobucket.com/albums/v453/Dugan44/crumbedv3.jpg

Do them all the same and at the end they should all look pretty much the same.
http://img.photobucket.com/albums/v453/Dugan44/brumbedv4.jpg
Give them a bit of a beating to flaten them out and tenderise.
Next up you will need these.
http://img.photobucket.com/albums/v453/Dugan44/crumbedv5.jpg

Break about 6 eggs into a dish or what ever you have handy and whisk. Add some spices or herbs of what ever you desire. In this case I used Rosemary as I believe its one of the best to use with any meat.
http://img.photobucket.com/albums/v453/Dugan44/crumbedv6.jpg

Dip your steaks into the egg, making sure you cover every part of the meat. Throw it into the bread crumbs and cover well. Repeat this process, in other words, back into the egg, covering well, then back into the crumbs.
http://img.photobucket.com/albums/v453/Dugan44/crumbedv7.jpg
http://img.photobucket.com/albums/v453/Dugan44/crumbedv9.jpg

Leave in the fridge for a few hours or over night to set the crumbing.
Cook in a shallow pan with oil on a low heat. If its cooked to quick the crumbing will burn and the meat will not be cooked and come out raw. Each to their own on that one, depends how you like it.:)

http://img.photobucket.com/albums/v453/Dugan44/crumbedv10.jpg

When done serve with a simple pasta. Bacon Cabonara was used with this one and complemented the Crumbed Venison well.
http://img.photobucket.com/albums/v453/Dugan44/crumbedv11.jpg

IMO Venison done this way is far better than Beef type steak. Give it a go, its damn nice. It holds the flavour and is very tender.
Cheers All.

[jindydiver]

Great stuff Scott
and you beat me to it

:)

http://img.photobucket.com/albums/v243/jindydiver/2008/snitzel.jpg
http://img.photobucket.com/albums/v243/jindydiver/2008/snitzel2.jpg

[Clemo]

Damn they look good Scott.

[mayall]

Scott is the winner for this month .
P.M me your details

[mayall]

Well No Winner this month as there are no entries . very very disappointing guys !!!!!!!!!