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jindydiver

16-09-07, 05:01 PM

Roast goat shoulder

I cut the tendons in the joint to allow the leg to bend easy and sear the meat in some very hot oil in a fry pan. Then the shoulders are put into a dish and some of the very hot oil is poured over the top of the shoulders to seal them. Then I put some thin slices of home made hot salami and lemon and stick the tray in the oven at 110C for about 2 hours. About half way through I put some water in the pan to make sure it all stays moist and then I bake some veggies in the electric fry pan. You can do the same with the back legs but the cook time has to be longer (it is about 1 hour per inch thickness of leg.

If you are keen you can make a gravy with the juices in the pan, I just didn't bother this time because I wanted to keep it light because the goat was so young.

Before going in the oven
http://img.photobucket.com/albums/v243/jindydiver/2007/goatshoulderbefore.jpg

And what it looks like when it is done
http://img.photobucket.com/albums/v243/jindydiver/2007/goatshoulderafter.jpg

Sorry for the slapped together after pic, I was too into eating to remember the photos :D

Piggy

16-09-07, 10:26 PM

MMMM Jindy thats making my mouth water, Looks great.

XTfreak

17-09-07, 07:27 AM

How good would that sausage have been at the Cape if you would have brought some?
The world may never know:(
Bill

jindydiver

17-09-07, 07:21 PM

Because I know Bill loves his meat :D

First you need one of these
http://img.photobucket.com/albums/v243/jindydiver/spikers.jpg

I mince all the shoulders and neck and make 500gram parcels out of it for freezing. The 500 gr parcels are packaged in newspaper and last in the freezer for well over 6 months (if you can resist pulling them out)
An example of a mince parcel (this one from a red culled at Easter)
http://img.photobucket.com/albums/v243/jindydiver/2007/mincepackage.jpg

On to the cooking

1kg of fallow shoulder
http://img.photobucket.com/albums/v243/jindydiver/2007/mincepackage2.jpg
1 tub of tomato paste
1 small tin of tomato soup
300gram tin of chopped tomatoes
handful of fine sliced dried cherry tomatoes
1/2 tea spoon of cayenne pepper
1 onion cut into 12mm squares
half a capsicum cut the same
1 small tin of sliced champignons
heaped teaspoon of basil pesto (we make ours with cashews rather than pine nuts)
salt pepper

The mince is very coarsely ground and when defrosted it is browned in a fry pan with the cayenne pepper added
pour the meat and all the rest of the ingredients into a casserole pot and put in an over at 120c for 4 hours

cook some pasta and serve with your favourite melty cheese and crusty bread
http://img.photobucket.com/albums/v243/jindydiver/2007/fallowbol.jpg

Piggy

17-09-07, 07:34 PM

Now your just teasing us. Your making my mouth water, you just left out the red wine.

Cheers

XTfreak

17-09-07, 07:48 PM

Everything nice I have been telling people about you two I take back!!!:P
Bill

Scott

22-09-07, 12:00 PM

Cut a few venison steaks and beat them to break up the grain and tenderise.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck002.jpg

The ingredients for the marinade.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck004.jpg

Mix 1 big tablespoon of Balckberry Jam and 5 Tablespoons of Sour Cream, mix together in a plastic container.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck005.jpg

Place the steaks in the marinade and give them a good coverage.
Then leave them in the fridge in the air tight container over night.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck006.jpg

http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck008.jpg

Cook in a shallow pan over low to medium heat with a tea spoon of canola oil. Be careful here, the marinade is easy to burn. Like all venison don't over cook the meat or it will come out like your work boot and it will take alot of chewing to get through.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck010.jpg

Seve with fried capsicum, a hand full of snow peas and corn on the cob.
Enjoy! TASTE? hhmmm hard to explain, but damn nice.
http://img.photobucket.com/albums/v453/Dugan44/blackberrybuck011.jpg

jindydiver

22-09-07, 12:16 PM

Yum Yum :D

jindydiver

22-09-07, 07:29 PM

Pan seared and roasted eye round

First you need a couple of eye round muscles
here is one from a fallow spiker and a red yearling
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight1.jpg

I roll them in some herbs and spices, on this occasion it is a roast rub by McCormick. I put some butter on them and it doesn't have to look nice just be there to melt when you cook. The eye round has a funny split in the end if you follow the silver skin and I make it bigger and shove some butter inside.

I pan fry it quickly in very hot veg oil (about 5mm deep) and after I have all sides seared I put the roasts in a dish and pour some of the hot oil on top. I slip it into the oven at 130c for 1 hour or so. Tonight I cooked up some fallow loin steaks for the kids to munch on too.
This is how I store my steaks in the freezer. The layers of steak are separated by 2 freezer bags so that they don't stick. It makes it easy to get the steaks out if you only want a few.
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight2.jpg

enough for the kids and some left over for toasties tomorrow
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight3.jpg

cooking the steak. It is defrosted in the microwave (gently) and then pan fried on about 4 (med ) for a few minutes (just a few, not 5) and then flipped
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight5.jpg
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight6.jpg
The hardened edges are a give away on when to flip, and the steaks seem to expand on top, then you flip them and turn the heat down a bit and wait for the blood to appear on top, then it is off and into a tray to rest for 5 mins while you serve the rest.

Anyway, back to the main event
We have heaps of lettuce and parsley, basil etc' growing in the garden and the wife makes a nice bed of it for our meat
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight4.jpg

Then after the roast has rested for about 5 minutes it is sliced and put on top
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight7.jpg

Then it is eating time, served up with some cane toad red
http://img.photobucket.com/albums/v243/jindydiver/2007/satnight8.jpg

I won the cane toad red in a recipe comp on the ABC radio this week. It is labeled for the CRC for Invasive Animals ( www.invasiveanimals.com.au )

Scott

23-09-07, 07:23 PM

Yum Yum Jindy!:D. mmmm cane toad red, sounds a bit warty!:D

XTfreak

23-09-07, 08:09 PM

Iam officialy ignoring this topic from here on out!!!:confused:
Im not reading another post.
Bill

jindydiver

23-09-07, 09:21 PM

Sorry to make you feel bad Bill

Sunday Roast

First you need one of these
http://img.photobucket.com/albums/v243/jindydiver/2007/mesospiker.jpg

Then you take the sirloin tip muscle (the softball sized piece on the top of the leg) and rub some butter and a tablespoon of gravox into the exposed meat parts.
Then wrap it in foil and write what it is on the outside before freezing.

I take the roast out a couple of days before I need it and put it on a plate in the fridge. On the day I cook it I put it on the bench for a couple of hours to warm up and then put it in the oven at 120c for 3 hours.

I know it is done when the gauge says 60c
http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast1.jpg

I take the meat out of the oven and cut one end of the foil to pour the juice into a saucepan to make gravy, then I rest the meat for at least 10 mins and get the rest of dinner organised. My kids like their deer unadulterated so I cook them some more loin steaks.

http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast2.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast3.jpg

Zel was over to celebrate his birthday
http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast4.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast5.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/sundayroast6.jpg

bowhunting4eva

23-09-07, 09:38 PM

well it just happens that i will be in canberra in a few weeks jindydiver. what time do you want me round

they all look great guys

XTfreak

24-09-07, 08:53 AM

Jindy,
You are a cruel and heartless man;)
I know who is cooking when Iam there!!!
Bill

jindydiver

27-09-07, 08:05 PM

Sorry Bill, way too many vegetables for you :D

Stir fry venison

As usual you have to start with one of these
http://img.photobucket.com/albums/v243/jindydiver/2007/fallowdoe.jpg

This meal was made with fillet (back strap) but you could make it with way tougher meat and it would still turn out super.

I cut the fillet (loin) into steaks and then cut the steaks into strips. I do this while the meat is still frozen so I can get the strips nice and thin and uniform.

The meat is defrosted and about 1/2 a teaspoon of Chinese five spices is mixed in with it.
http://img.photobucket.com/albums/v243/jindydiver/stirfry1.jpg
I use this Vietnamese brand for obvious reasons :D

The meat is then seared in a very hot pan and then put into a prewarmed oven dish
http://img.photobucket.com/albums/v243/jindydiver/stirfry2.jpg
I put about a tablespoon of Byron Bay BBQ sauce, about 100 ml of teriyaki marinade, 3 teaspoons of flour and about 100 ml of water in a bowl and mix it well before pouring onto the meat and sticking the dish (covered) into the oven at 90-100c. It stays there for about 1 and 1/2 hours till I am ready to do veggies.

I quickly fry some red capsicum and then throw in the rest of the veggies (boc choy, Chinese cabbage, beans, baby corn, sprouts, julienne carrots, broccoli, the harder veggies blanched first) and then give then a good stir for a few minutes. I add water from a cup that has about a quarter of a tea spoon of shrimp paste added as I think the steam needs to be added. Then after about 5 minutes (it is sort of a feel thing) the meat goes on top and is stirred in and the heat taken off (so the sauce doesn't just burn on the bottom). The noodles can be added any time before or after the meat.
http://img.photobucket.com/albums/v243/jindydiver/stirfry3.jpg

Then when you have everyone in the one place you can just serve it up
http://img.photobucket.com/albums/v243/jindydiver/stirfry4.jpg

Scott Riley

27-09-07, 08:53 PM

That look's B-E-A-UTIFUL Scott, cant wait to try that one.

XTfreak

28-09-07, 06:23 AM

Ok now.
Lets have a recipe that can be made camping. Iam off camping the 2nd or 3rd weekend in October and Iam taking the backstraps off my Red deer.
And Guys. No vegetables in this recipie please I dont want to ruin perfectly good meat:D. I will make the veggies/salad on the side...
Bill

jindydiver

30-09-07, 07:08 PM

Just for you Bill

Lemon pepper steaks

First up you need one of these
http://img.photobucket.com/albums/v243/jindydiver/fallowinpaddock.jpg

In your case Bill your red is just the ticket :D

I mix the juice of 1 lemon with about twice as much olive oil and a good teaspoon of white pepper and a heaped teaspoon of minced garlic.
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak1.jpg

The mix is whisked and meat is laid in there with plenty in between the pieces. I do it in a decor container so that over the next couple of hours, every time I walk past the fridge I give the container a shake and get the meat coated good.
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak2.jpg

I know this isn't your sort of thing Bill, but we have salad with ours (and some steamed broccoli)
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak3.jpg

Fry it up in a medium pan
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak4.jpg

Then serve it out
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak5.jpg

I bet there is no way you can eat just this much if there is more in the tray :D
http://img.photobucket.com/albums/v243/jindydiver/2007/lemonsteak6.jpg

I hope this helps Bill

mayall

01-10-07, 11:45 AM

Hay Jindy
you have cooked up some good feeds mate . they all look very good .
Cheers Mayall

mayall

01-10-07, 11:50 AM

Hi Everyone
entries have closed . I will let you all no who is the winner for this month .it is going to be hard there is a lot of good feeds there.

Cheers Mayall

HOOD

01-10-07, 11:51 AM

I think Jindy is just cooking for the hell of it to try and win the knife:P;)

Jindy you should open a venison only restaraunt.:D
You could call it "THE BUCK 'n' DOE" :P

jindydiver

01-10-07, 12:21 PM

:D
We already are a game meat cafÃ© at our house, there isn't much the kids will eat that doesn't come from a local paddock. The kids wont eat lamb or beef unless it is disguised in sausages from the sausage sizzle guys at the market, or if it is a meal from the take away. My daughter is especially fond of just plain old fallow steaks with wholegrain mustard, no extra stuff like marinades on them to spoil the meat taste :D
The only thing I can't source from a paddock is chickens, but the day I find a way we will be into that too, for now we have to buy them :(

I am a house dad, my wife works >40 hours over 4 days each week so I do most of the cooking. I am very lucky to have a local butcher who is right into helping me get the best out of my deer and other game (when we get them), he knows I wont be buying steaks so he sells me sausage skins and I take in samples for him and his workers to try. They are a big help with ideas on what I could try and it is great getting feedback from them on what I am doing :)

Anyway, I hope I have inspired some of you guys to go get some game meat and get into turning it into tasty delights :D

mayall

01-10-07, 07:45 PM

Hey every one
This months WINNER is Jindydiver yeah yeah
P.M me your details so I can send you a hat

jindydiver

01-10-07, 08:34 PM

Thanks bloke

Just cause Bill asked, and not for the comp

Steak again

Leg steaks off this guy
http://img.photobucket.com/albums/v243/jindydiver/2007/mesospiker.jpg

I make a marinade from
big pinch of dried and ground sage
1/2 teaspoon or so of dried mint leaves
2 tablespoons of Byron Bay Chilli co BBQ sauce
100ml (or so) of vegi or olive oil
slug of balsalmic vinegar
level teaspoon of brown sugar
heaped teaspoon of crushed garlic
white pepper to taste
Juice from half a lemon
http://img.photobucket.com/albums/v243/jindydiver/bbqsteak1.jpg

Whisk it and put it in a container with the leg steaks
Give it a good stir (or shake) regularly while it is sits in the fridge for a few hours and then just cook them up

http://img.photobucket.com/albums/v243/jindydiver/bbqsteak2.jpg

http://img.photobucket.com/albums/v243/jindydiver/bbqsteak3.jpg

Of course I have to keep 2 steaks out of the marinade for my daughter
http://img.photobucket.com/albums/v243/jindydiver/bbqsteak4.jpg

Piggy

01-10-07, 08:57 PM

Jindy Well done mate I know you will put it to good use.

Cheers

Paul

STEALTH

01-10-07, 09:39 PM

Get a nice deer on the ground and dress it up.Any deer will do but i believe the stags make the best jerky, mainly due to the strong game taste.
http://i129.photobucket.com/albums/p216/frankothetanko/Picture514-1.jpg
Take the cuts your going to use and cut them in 1" wide strips(the longer the better).
Place in a large mixing bowl and add:salt, pepper, chilli powder,and fine chopped fresh chillies(Add how much is right for you.You may have a bit of trial and error till you get the desired mix).Mix it in evenly with the strips.
Tie the ends of the strips with some butchers twine and hang them up in your smoke house.(If you dont have a smoker then you can dehydrate it in your oven and add liquid smoke to it later)
http://i129.photobucket.com/albums/p216/frankothetanko/Picture530.jpg
Smoke the strips for 2 hours using fruit tree wood chips(stay away from aussie hardwoods and pines due to the oil content.Also dont use the woodchips from a chainsaw).
Then hang out to dry till you get the consistancy you want.For dryer and harder jerky leave out for longer then store in a ziplock bag.
http://i129.photobucket.com/albums/p216/frankothetanko/Picture567.jpg
Great for eating while hunting or drinking beer(my 2 favorite things).

Scott

02-10-07, 03:52 PM

Good onya Jindy, well deserved! Great recipes!
Thats a good one too Stealth, that I will be trying for sure.

Thought I would throw this one up before Jo and I head off hunting for 5 day's.

1 venison shoulder placed in a pan or camp oven.

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

Cut a few holes in the shoulder.

http://img.photobucket.com/albums/v453/Dugan44/venison1.jpg

Sprinkle with rosemary, making sure you rub the rosemary into the knife cuts

http://img.photobucket.com/albums/v453/Dugan44/v2.jpg

Lay 3 strips of bacon across the shoulder, then add 4 or 5 pickled onions to the dish

http://img.photobucket.com/albums/v453/Dugan44/v3.jpg

Cover with foil or lid and make sure it is sealed.

http://img.photobucket.com/albums/v453/Dugan44/v4.jpg

Cook in the oven on 120-140c for 4 hours, thats right 4 hours.

http://img.photobucket.com/albums/v453/Dugan44/v5.jpg

When we get back I will throw up a stuffed rabbit rolled roast. cheers all and happy hunting.

jindydiver

02-10-07, 04:11 PM

Great one Scott, and happy hunting :D

I like the slow roasts for game meat, the meat comes out much softer and relaxed. I tried a few in the crock pot a few years ago and I wasn't real happy with the results, the machine is just too hot and the meat ends up boiling. The oven does a much better job.

Why aren't we getting more entries? We have over 1000 members here, there must be more than half a doz' of us who eat game meat??

bowhunting4eva

02-10-07, 04:28 PM

Why aren't we getting more entries? We have over 1000 members here, there must be more than half a doz' of us who eat game meat??

i am still trying to shoot myself a deer but for some reason they keep on running away from me.

will try and do a goat one this week tho.

great recipies guys they all look great. i wanna try some jerky

02-10-07, 04:54 PM

The only thing I can't source from a paddock is chickens, but the day I find a way we will be into that too, for now we have to buy them

I think from memory that Norfolk Island has a problem with ferals and has an annual hunt. Personally I cant wait until I find those turkeys the game council talk about!

As for the entry, it will hopefully be this weekend depending on the studies, been a bit hectic of late.

TJ

Scott

02-10-07, 10:41 PM

Agree Jindy, them crock pots just suck! Give me a gas, wood or a camp oven any day. Hear that Bill? A 'CAMP' oven! :P. Experiment Bloke, ya might just surprise yourself! And your mates!:D

mayall

03-10-07, 08:15 AM

I agree scott you have to experiment with food ,even if a few go bad . the dogs get a good feed. there is nothing better then a camp oven roast, or done slow in the oven .

Cheers Mayall
P.S good to see some good food being done up

jindydiver

10-10-07, 08:07 PM

Mex style shepherds pie

I had a container in the freezer with about 1.5kg of neck meat from a spiky fallow and I thought I would make something easy with it

You just need meat, a tin of refried beans, a tin of mex beans, and some enchilada simmer sauce (all from old el paso), some corn chips and cheese.

I cut the meat into 10mm cubes while it is frozen and then quickly brown the outside of them in a fry pan. The meat is put into my casserole pot with the beans and sauce. The pot is put in the oven at 110c for a couple of hours.
http://img.photobucket.com/albums/v243/jindydiver/2007/mexshepherdspie1.jpg

When it is time to make dinner I put some of the saucy meat in the bottom of a dish and then cover in about 150 grams of crushed corn chips and a couple of cups of cheese. The lot goes in the oven at 180 for 25 minutes or so and then served up.http://img.photobucket.com/albums/v243/jindydiver/2007/mexshepherdspie2.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/mexshepherdspie3.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/mexshepherdspie4.jpg

bowhunting4eva

12-10-07, 10:57 PM

hey guys.
my entry for the comp, not as good as others but hey

first you need 1 of these

http://i205.photobucket.com/albums/bb48/bowhunting4eva/DSCF2560.jpg

then you need some of these(goat backstrapes. as you can see i mangled the meat while cutting sinwew(spelling) and fat off

http://i205.photobucket.com/albums/bb48/bowhunting4eva/DSCF2567.jpg

then you need

goat backstrapes, the more the merrier
4 Cloves garlic or if stingy like me dried minced garlic
Worcestershire sauce
ground dried red chile. i also added some chille flakes to add to appearance and heat
soy sauce
brown sugar

all that and the meat =

http://i205.photobucket.com/albums/bb48/bowhunting4eva/DSCF2571.jpg

i cut the meat in 3'' or so stripes

then you need to leave it in the fridge covered for a few hours to marinate.
once ready to eat you need 1 of these, hot

http://i205.photobucket.com/albums/bb48/bowhunting4eva/DSCF2573.jpg

then cook to how you like it. i like my meat well done as you can see by the pic.

http://i205.photobucket.com/albums/bb48/bowhunting4eva/DSCF2576.jpg

serve with salad to cool the mouth or if you really love hot food like me put some jalepeno's on the salad for extra heat.

eat and enjoy as i liked it.

Scott

15-10-07, 05:00 PM

Mate thats a real beauty! mmmmm!!!! Real good to see ya stepping in and having a go, onya!

jindydiver

15-10-07, 07:16 PM

Good on you BH4E for having a go. There are few things more satisfying that cooking up a great feed from something you caught yourself.
All the rest of you young blokes that are out knocking over those rabbits should be hassling your mom for some help so you can join in :D

Some roast rabbit pieces

I soak the rabbit in cold water with a good splash of vinegar and a table spoon of salt. It soaks for 2 days in the fridge, right down the bottom so it stays really cold, and then I pull it out and wrap it in a tea towel and sit it in a tray for a day or so (can be heaps longer). A couple of days is all you need for the muscles to relax. I only bring home the saddle and the rear legs (I cut the rabbit in half about 3 fribs up from the guts and just keep the back). The back legs are seperated at the hip and the spine is cut just above the pelvis and you end up with 3 big pieces and a little bit for the guys that like picking bones. I roll the pieces in some herbs (in this case a "roast rub" from Masterfoods) and then lay them in the pan on some olive oil. I have cut up some chicken thigh fillets and removed all the fat and those are rolled in the herbs and put in too. Then a couple of the pices of fat from the chook are put on the rabbit pieces and then they are covered with salami to protect them a bit from the heat of the oven. Chop up some spuds and cover in foil then it is in the oven at 180C for 20 minutes then turn the temp down to 110 and leave for a hour or so. 20 minutes before serving you take the foil off to let the spuds crisp up (longer or shorter depending on how crisp you want them). There is always water in the bottom of the pan and you can make gravy from it with just some corn flour but I am on doctors orders to avoid unnesseasary fat so the liquid from this meal is in a cup in the fridge so I can scrape the fat off and then it will be frozen for use later (maybe as stock in some venison sausages :D ).
http://img.photobucket.com/albums/v243/jindydiver/2007/roastrabbitpieces-1.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/roastrabbitpieces-2.jpg

Scott

15-10-07, 07:42 PM

Here we go.

First up you will need one of these.

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

Skin and gut the Rabbit, only taking the back end. Cut through just behind the last rib and break the back.

Should look like this.
http://img.photobucket.com/albums/v453/Dugan44/rabbit002.jpg

Start the deboning inside the back legs. It can get rather fiddly deboning a rabbit, just take your time.

http://img.photobucket.com/albums/v453/Dugan44/rabbit003.jpg

After the deboning it should look like this. The back bone and legs should look like a Yabby.:)

http://img.photobucket.com/albums/v453/Dugan44/rabbit004.jpg

Cover with your everyday chicken stuffing, put it on dry, no need to mix into
a paste. A sprinkle of rosemary and a sprinkle of chinese 5 spice.

http://img.photobucket.com/albums/v453/Dugan44/rabbit006.jpg

Roll up into a ball as best you can then wrapp in foil. Suspend the ball on a rack, dont sit it on the bottom of the tray. Stick him in the oven for about 2
hours on 160 degrees.

http://img.photobucket.com/albums/v453/Dugan44/rabbit009.jpg

The end result. Serve with either baked spud and pumpkin and a hand full of peas. Also good with Salad.

http://img.photobucket.com/albums/v453/Dugan44/rabbit010.jpg

cheers.

Scott

15-10-07, 07:49 PM

No doubt about ya Mick, your a good'n. Master game chef!:D

bowhunting4eva

15-10-07, 07:58 PM

wow i am going to go out and shoot some bunnies. that just made me hungry jindy and scott

mayall

15-10-07, 08:40 PM

Hi guys
good to see you getting in to the cooking . nothing better then your own kill being cooked up. it is all so tasty .:D
have not seen any sea food yet . cant wait . or some wild pork it is good to.;)
Cheers Mayall
P.s good luck hunting and cooking:P

jindydiver

21-10-07, 08:24 PM

We are thinning the herd a little so on Thursday evening we knocked over 2 youngish bucks and 4 does
This is our meat tree :D
http://img.photobucket.com/albums/v243/jindydiver/2007/meattree.jpg
http://img.photobucket.com/albums/v243/jindydiver/2007/bigload.jpg

anyway

I did roast shoulder for Saturday night dinner.
I cut the joint between the shoulder blade and the humerus and clean off all the fat and lymph tissue I can before searing the outside in a hot baking dish. Then the meat is laid on a bed of mint, parsley, thyme and rosemary, then covered in salami and with some foil over the top it is into an oven for 1/2 an hour at 150 and then 3 hours or so at 110.

The result
http://img.photobucket.com/albums/v243/jindydiver/2007/venisonshoulderroast.jpg

Gravy is made with the juice in the bottom of the pan and then it is hoovered down :D
http://img.photobucket.com/albums/v243/jindydiver/2007/venisonshoulderroastplated.jpg

mayall

01-11-07, 05:31 PM

once again there is some good food being cooked up and it is not that easy to pick a winner .
This month WINNER is Scott . Pm Me your Address so i can send you a hat

Hefty

02-11-07, 04:28 PM

Puk and I are going after some hares this weekend. Anyone got any recipes that would suit hare better than rabbit? (I haven't tried hare myself but Puk told me that they are more like red meat compared to rabbits which are more like chicken)

Jono.

jindydiver

05-11-07, 02:36 PM

Jono

I have only ever done hare in the pressure cooker. I just cook them for 30-45 minutes with some stock and some red wine and then strip the bones and use the meat for curries.

Anyway, onto this Sunday's roast
http://img.photobucket.com/albums/v243/jindydiver/2007/mesospiker.jpg
This guy here has been cooking up well. Sunday night it was time for a sirloin tip roast.
You cut off this section of muscle here
http://img.photobucket.com/albums/v243/jindydiver/roast.jpg

and cut away all the lymph tissue and then rub in some spices. This time I was using one of the Maggie packet mixes
http://img.photobucket.com/albums/v243/jindydiver/2007/recipemixes.jpg
This one was the French beef casserole. I rub in about a 3rd of a pack and then wrap the roast in foil. I make a heap of these with different cuts and they are packed in the freezer (with the cut and recipe marked on them).

Defrost the roast (a few days on the top shelf of the fridge) and then it is into an oven at around 150 for half an hour, then turn it down to about 110. It sits there for about 2-1/2 hours and then I check the temp with a meat thermometer (the best tool ever made for game meat cooking). Once the inside is around 65 degrees I pull it out and set it aside while I organise the rest of the meal. You can cut a hole in the foil and collect the juice to make a gravy, or you can just reduce the liquid and pour it neat over the cut roast later (and call it a "jus") and pretend you are at a $50 a plate restaurant :D

I didn't reduce this one, and it comes out tasty never the less :)

http://img.photobucket.com/albums/v243/jindydiver/2007/stiproast.jpg

Served up with pasta with homemade pesto and steamed veggies
http://img.photobucket.com/albums/v243/jindydiver/2007/stiproast2.jpg

Piggy

05-11-07, 06:19 PM

Mate when do I get my invite for dinner?
You make my mouth water every time you post.

Cheers Mate

Paul

jindydiver

08-11-07, 07:24 PM

Something just to make Piggies mouth water :D

I was at the deli of our local supermarket today and saw some Maggie Beer fruit paste and thought "I have a plan" :)

Venison leg steak blood plum cheese rollups

I take some silverside muscle (from a meso fallow spiker) and cut it about 10mm thick.
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_1.jpg

Then I beat the steaks out a little
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_2.jpg

And roll them around some slivers of the blood plum paste and some mozzarella cheese
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_3.jpg

Tie some string around them, put them in a container, pour some red wine on them and rest them in the fridge for a couple of hours
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_4.jpg

Give them a quick fry and then put them in a casserole dish
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_5.jpg

Then I throw some minced garlic in the fry pan and deglase the pan with some red wine. The jus' is put in the dish with some more red wine to bulk it up a bit.

Then it is put in the oven at 110 for an hour and then served on grilled capsicum and eggplant, with some steamed spinach on the side

http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_6.jpg
http://img.photobucket.com/albums/v243/jindydiver/2007/cafemichel_7.jpg

mayall

08-11-07, 08:05 PM

Hi mick
looks very yummy, except the egg plant that just wrecked it for me .

08-11-07, 08:19 PM

Mick

Those rolls are your best yet, might even plagiarise the idea if you don't mine.

jindydiver

08-11-07, 08:25 PM

Get stuck in mate :)

FWIW I will be using a stronger cheese next time, and I might even smear some basil pesto or black olive tapenade on the meat before rolling. I am going to grill or fry them next time too, just to see how they turn out.
I bake a lot of my meals because I can't always be sure what time the wife will be getting home and so I can't plan a dinner time. Slow roasting means I can adapt to her time table easier ;)

08-11-07, 09:01 PM

I was actually thinking of a nice sharp blue, not everyones cup of tea but it would cut the sweetness of the quince paste nicely. Probably just do it in the pan too so its a bit pink on the inside.

jindydiver

08-11-07, 09:31 PM

I was going to go with quince, they are my fav' fruit, but the plum is less sweet and goes better with the red meat. The plum is almost tart.
Blue cheese would suit my wife but I am not a big fan, and seeing as I am the cook I get to choose :D

HOOD

08-11-07, 11:17 PM

Hi mick
looks very yummy, except the egg plant that just wrecked it for me .

Ditto

jindydiver

12-11-07, 04:33 PM

Rabbit and venison veggie stew

I had a rabbit from this week and my son likes to see what I can do with it so I thought I would cook it up with some veggies and some venison steak in the pressure cooker.

I put in the bottom of the pan a half head of cabbage and then on top of that I layered some grilled capsicum and the meat. Then on top went a mixture of some 4 bean mix, some chopped canned tomatoes and a heaped teaspoon of crushed garlic. I poured some red wine on top, closed the lid and put it on the stove top.
http://img.photobucket.com/albums/v243/jindydiver/2007/pressurerabbit.jpg
http://img.photobucket.com/albums/v243/jindydiver/2007/pressurerabbit2.jpg

15 minutes at pressure and then it is good to go.
http://img.photobucket.com/albums/v243/jindydiver/2007/pressurerabbit3.jpg

XTfreak

12-11-07, 08:28 PM

You guys know I have stopped reading these ya???:rolleyes:
Bill

STEALTH

23-11-07, 09:00 PM

Someone say seafood?
Chilli Lobster (or crab).

olive oil
1 onion
1 clove of garlick
1 clove of ginger
3 table spoons of chillie sauce (master foods doner kebab style).
1/2 a cup of soy sauce
1/2 a cup of sweet sherry
shallots
2 tablespoons of corn flour

Cut the lobster down the middle and clean it out.Then cut it into 1/8's
http://i129.photobucket.com/albums/p216/frankothetanko/GetAttachment.jpg
In a large pot place 3 table spoons of olive oil, on 3/4 heat and when hot add diced onion and a finely chopped garlic then ginger.
Then add 1/2 a cup of soy sauce and 3 tablespoons of chillie sauce.
http://i129.photobucket.com/albums/p216/frankothetanko/GetAttachment1.jpg
Add all the bits of lobster and stir them around in the pot for around a minute, then add about 3 cups of water and diced shallots.Close the lid and let simmer for about 15 minutes then thicken the stew with 1/2 a cup of water mixed with 2 tablespoons of corn flour and let sit for 5 minutes.
http://i129.photobucket.com/albums/p216/frankothetanko/GetAttachment2.jpg
Serve on its own or with rice.1 large lobster serves 2

http://i129.photobucket.com/albums/p216/frankothetanko/GetAttachment3.jpg

Or
If you want a real easy recipe:
Cut the lobster down the middle and clean it out.
place the halves meat side down and under the grill till the legs go red.
then turn over and smear with garlick butter and a splash of soy sauce.
Cook till its bubleing in its shell.
http://i129.photobucket.com/albums/p216/frankothetanko/Picture590.jpg
done.

mayall

30-11-07, 08:41 PM

A bit dissapointing this month only 4 entries

mayall

01-12-07, 02:23 PM

Hi Guys and gals
The winner of the hat this month is stealth .
Pm me your address details

03-12-07, 07:38 PM

Finally I have had enough time to submit a decent entry, so here it goes...

This recipe is one I have developed over the past few years, I don’t think I have perfected it yet so feel free to play with it.

A quick teaser of the final result……

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0001.jpg

To start, take some fresh Greek oregano (fresh is better but dried will do but try and get “Greek” as it is very different to the normal oregano, most deli’s should have it and one quick wiff and you will understand the difference) and a few cloves of roast garlic.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0007.jpg

Bit of a side track here but roast garlic is the easiest thing on earth to do, get a few full bulbs of garlic from the local supermarket and place them in a slow oven until they start to caramelize (for me this is about 30 min at 100C). Put them in a plastic bag and then freeze them. The next day all the outer layers should brush away easily and the roast cloves are easy to pick out. Place these in a separate freezer bag and use them as required and all the mess should be contained in the original bag so it can be easily disposed of.

But back to the main game…. Chop the oregano with the garlic so it makes a coarse paste. Plenty of variations to this paste can be made, I have successfully used fresh sage and rosemary, shallots/onions and even chilli. If you have a herb flavour combination you like use it here.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0008.jpg

Next get your preferred poultry (I used a free range chicken, these can be hunted on Norfolk Island, or alternatively a pheasant, which can be hunted on King Island. My chicken was bought from the local markets for half price on Sunday afternoon so it was more “bargain hunting” than “bow hunting”) and remove the flesh from the frame. This sounds difficult but is actually quite easy, start with the bird, a big cutting board and a small flexible sharp knife.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0009.jpg

Trim off any excess fat and set aside. Make a cut along the backbone and then peel the flesh away from each side, just like filleting a fish.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0010.jpg

You will have to cut around a few bones just remember that you are trying to keep all the flesh in one piece. Once the “fillets” are free, remove the thigh bones and then rub the garlic/oregano mix into the exposed flesh.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0012.jpg

Turn the pieces over and then sprinkle with salt. I have used truffle salt which enhances the flavour (you can see the black flecks) but if you don’t like it plain salt will do the job. Leave it to absorb the flavours for a while, long enough for you to quench your thirst….

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0016.jpg

A “purist” would now use the frames and other bones to make a wonderful stock, but I couldn’t be bothered, plus my dogs would never forgive me….

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0013.jpg

Next get a oven proof frypan and heat it until it is hot. Add some oil (it should smoke if the pan is hot enough) and then fry the finely slices excess fat (I never said that this is good for you, only tasty) and once golden brown coarsely grind some pepper into the pan and add a big knob of butter.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0019.jpg

(The smoke in the photo indicates how hot it should be) add the chicken

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0020.jpg

And fry it skin side up until the flesh is just turning golden

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0022.jpg

Sprinkle some porcini mushrooms (dried is all I can find in Oz) around the outside of the pan

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0023.jpg

And then pour in about an inch of stock, the stuff you made from the frames if you don’t have dogs, otherwise a carton from the supermarket will do….

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0025.jpg

Place the pan in a preheated oven (mine is a fan forced at about 180C, a conventional should be somewhere about 200C)

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0026.jpg

and set the table. Once the skin has turned golden brown, remove it from the oven, place the poultry on a chopping board and cover with foil

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0035.jpg

and place the pan back in the heat to reduce the liquid.

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0036.jpg

Check for seasoning, but I have never had to add any salt or pepper here. Once the remaining stock has been reduced to the point where it thick and syrupy place a piece on each plate and pour the sauce over it generously. On this occasion I used some simple boiled carrots and potatoes mashed with butter, milk and roast garlic (yeah I love it).

http://i61.photobucket.com/albums/h79/tjthe1st/IMGP0039.jpg

Finally enjoy!!!!!!!

jindydiver

03-12-07, 09:31 PM

Looks great TJ :D

jindydiver

19-12-07, 03:26 PM

Roast Fallow deer shanks

The shanks have some dried herbs rubbed into them and then they are left in the fridge for the day. I heat a some vegi oil in a pan with some chopped basil parsley and rosemary and heat a roasting dish ready to brown the meat. Later in the day the shanks go in the roasting pan and the hot oil (with herbs) gets poured on top, some salami slices and sprigs of fresh rosemary on top, cover and into the oven at 180 for 30 minutes then turned down to 110 for 3 hours.
http://img.photobucket.com/albums/v243/jindydiver/2007/shanks.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/shanks2.jpg

http://img.photobucket.com/albums/v243/jindydiver/2007/shanks3.jpg

I get the juice out and make a gravy with it and then the shanks are served with my pressure cooked cabbage
http://img.photobucket.com/albums/v243/jindydiver/2007/shanks4.jpg

XTfreak

19-12-07, 05:56 PM

Nice receipe TJ
Jindy Is that on the menu for me???
You guys wait!!!!
Come April I will submit some receipes even if the contest is not going....
Bill

jindydiver

19-12-07, 06:31 PM

You wait Bill, I will have something special organised for your Saturday night dinner :D

jindydiver

29-12-07, 01:19 PM

Roast goat

A mate scored a nice goat last week and he can't fit much in his freezer so he did a deal with me to take some off his hands if I cut it up, how could I refuse :D

The day of cutting it up I made a rolled roast for our dinner. It is some bits of neck and loin rolled up in the flaps (the blanket and abdominal wall muscles).

It has some minced garlic rubbed in and fresh parsley laid on it then rolled up

http://img.photobucket.com/albums/v243/jindydiver/rolledgoatloin1.jpg

http://img.photobucket.com/albums/v243/jindydiver/rolledgoatloin2.jpg

http://img.photobucket.com/albums/v243/jindydiver/rolledgoatloin3.jpg

I sear it in a hot pan and then cover it and put it in the oven at 120C for about 2 hours. The juice is made into a clear gravy while the meat rests and then it is served

http://img.photobucket.com/albums/v243/jindydiver/rolledgoatloindone.jpg

Yesterday I cooked up the legs from one side.

The rear leg is boned out and then both legs are seasoned with garlic, thyme, rosemary, orange zest, salt and pepper

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast1.jpg

Then it goes into a hot baking pan upside down, then some very hot flavoured oil is poured on it and it is turned over. Then the remainder of the oil and some parsley on top then it is covered and put into the oven.

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast2.jpg

An Hour and a half at 180C and then it is taken out and put in a warm pan (covered) and left to rest. The parsley is removed and the fat is skimmed off and then gravy is made.

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast3.jpg

Served up to be carved at the table

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast4.jpg

And seeing as it is Zel's goat we had him around to enjoy it :D

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast5.jpg

Piggy

29-12-07, 04:51 PM

Mate if that tastes half as good as it look it must have benn fantastic.

29-12-07, 05:56 PM

Mick

I don't know how much more drool my keyboard can take!!! Both look superb.

jindydiver

29-12-07, 06:51 PM

:D

And cold with wholegrain mustard it is going great with the rest of our Xmas leftovers

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast6.jpg

mayall

02-01-08, 10:31 AM

Hi
This month winner is TJ . pm me your address
Once again some good meals cooked up
Cheers Paul

jindydiver

02-01-08, 02:10 PM

Good one TJ :D

More goat

Leftovers warmed up and with beetroot pickle

http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast7.jpg

And the bones are simmered in a stock pot with some more herbs and some veggies and then strained and put in the fridge. The fat is removed (hardly worth the time there is so little) and then the stock is used in the making of some risotto :D
http://img.photobucket.com/albums/v243/jindydiver/doublegoatroast8.jpg

My wife makes the risotto, I will find the recipe and post it later

mayall

02-01-08, 07:26 PM

hi
More good feeds hay only 2 more months to go.

jindydiver

06-01-08, 03:48 PM

Burgers last night

I make my own snags and I often have some meat left over to make patties. It is a great change and we love eating them

I put 2 kg of venison through the mincer and then mix in a 250ml cup of flour and around 200ml of water (or often stock from roast leftovers) and a 15ml cup full of salt and a good pinch of pepper. I also add a flavour packet, one of the Maggie mixes I showed earlier in the thread.
This is all mixed thoroughly and then sausages or patties are made :D

The end result
http://img.photobucket.com/albums/v243/jindydiver/2008/burger3.jpg

Good fun for the kids to make their own burgers too

http://img.photobucket.com/albums/v243/jindydiver/2008/burger2.jpg

Sometimes I roll up some small balls and cook them then add a bolognaise type sauce to them :D

Bowfly

06-01-08, 07:27 PM

YUM!!!! my mouth is watering.. some great recipie's/meals you guys are coming up with .Thanks to you all, Ill hopefully be using some of these in the future,
Well done
Rod

mayall

03-02-08, 07:09 AM

Hi
Well it is to easy this month to pick the winner.
Jindy is this month winner .
we would like to see more entries this month please !!!!!
P.M Me your address again please Jindy

jindydiver

21-02-08, 07:03 AM

I don't know what is wrong with you guys, i see game knocked over by the truck load on here but no-one is putting up picks of the meals they make ???

Anyway, I was out at a mall this week and found a really great cast iron pot on special so now I will do a heap more stews, with winter coming on it seems the right thing to do :D

Venison Ragout

You need some of this of course..
http://img.photobucket.com/albums/v243/jindydiver/2007/meattree.jpg

The Ragout is made with any cut you want really but for this I used one sirloin tip and one silverside muscle. The meat had been wrapped up for the freezer and had some marinade already on it, one had heaps of wholegrain mustard and the other had a chili and pepper Mexican rub on it. I left all that on the meat when I cut it up and it ended up in the recipe too :)
http://img.photobucket.com/albums/v243/jindydiver/2008/ragout4.jpg

The meat gets cut into inch cubes and I cut up some onions, capsicum, carrots, mushrooms and beans (from the garden :) ).
http://img.photobucket.com/albums/v243/jindydiver/2008/ragout3.jpg

The meat gets browned in a frypan before getting put in the pot
http://img.photobucket.com/albums/v243/jindydiver/2008/ragout2.jpg

Then everything else is put in on top and I add two packets of Lamb Ragout seasoning from Maggi.

Then it is in the oven at 140C for 6 hours, stirring it every 2.

The result
http://img.photobucket.com/albums/v243/jindydiver/2008/ragout5.jpg

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

Sorry, we had the guys around for dinner and I served it up and was half finished before I remembered to take the pics.

Piggy

21-02-08, 02:05 PM

Mate as always it looks great.

Cheers

jindydiver

21-02-08, 02:47 PM

:)

I forgot to add
There are two tins of bortolli beans in there as well and four tablespoons of fine polenta to thicken it

mayall

28-02-08, 06:13 PM

only 1 entry this month very disappointing . but you are laughing jindy

Clemo

29-02-08, 11:40 AM

only 1 entry this month very disappointing . but you are laughing jindy

I can’t let you have this all your own way Jindy, I have been swatting up on butchering game and I have a few ideas on what I want to do. I don’t expect I will be much competition as I suspect my first few butchering jobs may not yield much more than a sausage, but I will give it a crack and see what I can turn out.
I just need to get the Mrs to let me use her kitchen.:o

jindydiver

29-02-08, 01:20 PM

Get stuck in mate :) I have been disappointed that more blokes aren't entering :(

I live on game meat and i am always looking for different ideas on how to prepare it or cook it, the more guys that post in here the better off I am :D

mayall

01-03-08, 10:16 AM

Hi
JIndy is this month winner . as there is only one entry.
WELL THE LAST MONTH!!!!!!!!!!!!

irish murphy

08-03-08, 08:10 PM

This is an old recipe from me,i have been making it for years.Always popular when i have been away at shooting comps.You have to fight the seagulls away once they have tasted it.

Marinated smoked bacon wrapped prawns

Ingredients
1 kilo of green prawns, preferably as big as you can get.
1 pack of rindless bacon

marinade

salt
red wine
chrushed garlic
honey
soy sauce
chilli paste (only if you like hot stuff)

method

Dehead and peel your prawns so they still have the tail part on.If you really want to be fussy you can de vein them too.Now get the bacon out and cut the big round parts off so you can wrap your prawns.Use a toothpick to hold bacon in place.Make up a marinate with the ingredients above,making sure to taste or smell your mix until your happy with it.Make sure you put a good amount of salt on the prawns.Just enough to cover them lightly.Now put the wrapped prawns in the marinade for at least 4 hours.

smoke dust

The dust I use is mostly from fruit trees,but you can use a lot of different types.Oak,Birch,Mapple,Gum,and any fruit trees.You can even use some herbs in the dust.My favourite at the moment is applebox.The different types of dust are endless.

smoking time

The time taken to smoke the prawns will vary in each individual smoker box.In mine it usually takes about 15 to 20 minutes after the smoke starts to happen.You dont want to smoke them to long,they will go dry.Once they are smoked the toothpicks can be removed and the bacon will stay in place wrapped around the prawns.
Best prawns i have eaten.

http://img.photobucket.com/albums/v653/wharf/Picture_0726.jpg

jindydiver

21-03-08, 08:00 PM

I had some thin sausages I made from the last batch of fallow, and I took them away on the last trip and didn't eat them. Since they were already defrosted I decided to cook them up and make something nice.

So

Curried sausage
http://img.photobucket.com/albums/v243/jindydiver/2008/currysausage1.jpg

I brown some red curry paste and add some coconut cream to make a base and then add some fine polenta (about half a cup) and some venison stock (which I start making as soon as I start to butcher a new batch of deer). It makes a nice sauce to which I add some caramelised onions and the sausages cut and warmed through.

Yet again I was too keen to get it finished and I forgot to take some after pictures :)
http://img.photobucket.com/albums/v243/jindydiver/2008/currysausage2.jpg

Today I butchered the back legs of a spiker I shot during the week and the shanks were slow cooked in the oven and then the meat was used to make a risotto. It is just arborio rice and some parsley and mint from our garden. Add some lentils and the meat off the shanks, and garnish with shaved Parmesan and pomegranate seeds from our tree.

http://img.photobucket.com/albums/v243/jindydiver/2008/shankrissoto.jpg
Of course Charlie had to get in the pics :)

Bowfly

23-03-08, 06:03 PM

Hey guys this is a camp recipie that we came up with on our trip last week. My mate Owen is a bit of a wizz in the camp kitchen so full credit goes to him. I helped him out by contributing to the pot along with butchering both the rabbits we shot.
First you will need one or two of these tasty little critters
http://i42.photobucket.com/albums/e332/flyrod_9/IMG_0760Small.jpg
http://i42.photobucket.com/albums/e332/flyrod_9/IMG_0705Small.jpg
Skin, clean and prepare the rabbit and cut into pieces and put into the fridge to cool.
http://i42.photobucket.com/albums/e332/flyrod_9/IMG_0717Small.jpg
Then we prepared the campfire and let it burn down untill there are only coal's left and then preheat the campoven. The veggies are chopped up into bite sized pieces.He used spuds, pumpkin, sweet potato, onion and garlic.
http://i42.photobucket.com/albums/e332/flyrod_9/IMG_0716Small.jpghttp://i42.photobucket.com/albums/e332/flyrod_9/IMG_0721Small.jpg
Then remove the hot campoven from the fire, add a splash of Olive oil and the vegies and a sprinkle of mixed herbs and salt/pepper
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Now add the rabbit pieces in a layer on top of the vege's keeping the meat away from the sides of the oven so they dont burn, and another sprinkle of herbs and salt/pepper
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Then its over to the fire to arrange the coals for the campoven to sit deep in the fireplace. Place the oven in the hole and cover with coals
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http://i42.photobucket.com/albums/e332/flyrod_9/IMG_0734Small.jpg
The roast was left for about half an hour. Open up the oven and the hungry hunters gather from miles around. :)
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Serve and enjoy!!!
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Cheers
Rod

jindydiver

27-03-08, 07:47 PM

Camp oven rabbit Mmmmmm :D

A couple from the last week

Cauliflower soup

I roasted two deer shanks and the meat was used for risotto and then the bones are put into a stock pot with parsnips, onions and carrots (and a bit of salt).
The stock is cooled and then put in the fridge for use the next day
The fat is taken off and then the stock is added to a pot with a bunch of chopped up cauliflower
http://img.photobucket.com/albums/v243/jindydiver/2008/soup1.jpg
http://img.photobucket.com/albums/v243/jindydiver/2008/soup2.jpg

And the result is a very fresh and tasty soup.
Served with some Parmesan cheese on top
http://img.photobucket.com/albums/v243/jindydiver/2008/soup3.jpg

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Plain old stew

Brown some venison chunks and add them to a casserole dish with some diced carrot, celery, bacon, onion, parsley, thyme, rosemary, diced tomato, a couple of bay leaves, some red wine and a couple of heaped serving spoons of extra fine pollenta.
http://img.photobucket.com/albums/v243/jindydiver/2008/stew2.jpg

Pop it in the oven at 150 for a couple of hours and then give it a stir and turn down to 110 for a couple of hours then serve.
http://img.photobucket.com/albums/v243/jindydiver/2008/stew1.jpg