The Cooking Thread

[peds]

Well that's not the spirit. 

[AHPP]

Kebab/gyros/skewer it with something moist?

[woody paul]

The best way I have found to do roe and muntjac is lay on lightly oil foil season with black pepper, onion salt, and other herbs. Rap it up in the foil and cook on gas mark 5 for 30min for muntjac and 45min for roe. Let it cool and put in fridge and then cut it and put it in fresh bread rolls. 

But each to their own, 

[peds]

Some cuts of meat are definitely better cold, that's a decent suggestion. Especially leaner cuts. Topside of beef, fillet of pork. 

 

It'll probably be thin sliced and tucked into tacos at some point. 

[AHPP]

Paul wins. That's a good idea. 

[Mesterh]

How about a stew, all meat tastes good when its been slow cooked.

Mike hill will know how to cook deer. 

[Mark Bolam]

He doesn’t Alex.

He eats it raw.

@Mike Hill

[Mike Hill]

On 18/05/2024 at 00:03, peds said:

Venison. I've just been given a sika backstrap and a fallow backstrap. I've only ever roasted legs before. Anyone able to advise? 

Age them hanging for a while untill they are hard on the outside,wipe them dry first. Three days hanging from the racks in your fridge will do it.

 

Slice them crossways like a carrot into rings about 1.5 inches through. 

 

Heat a frying pan untill the oil begings to shimmer not smoke,put your rings into the pan cut side down,they will swell up after a bit,then flip them over.Knock the heat down to low and add a big glug of Sweet Chilli sauce and a big splash of Soya Sauce,cook the sauce untill it coats the meat as a glaze.

 

Trick to game meat is hot and fast or low and slow.

 

Hanging the meat in the fridge might produce a stronger odor than you might be used to,thats normal its not going off.

[sime42]

Fried Sea Bass. Luvley Jubley.

 

 

I was going to put Pan Fried, but thought what's the point? Why do they always put that on menus, how else would you fry fish, if not in a pan?

 

 

[Peasgood]

Air fried?

Works well