WILD THINGS! GAME, VENISON AND EXOTIC FOODS!

[JoyfulCook]

Zurie - try this Slow Roasted Venison

[Zurie]

Thank you, Joy! That's the kind of advice I was looking for, except I'd add more seasoning -- like ground cloves, maybe Worcestershire sauce, garlic ...

And I think I'll cover the roast for most of the baking time, then open and try to "brown" a little -- it's already a dark meat!

(I hoped that Shadows as well, seeing he's not happy with this thread, would "review" it again, and come up with recipe ideas for this bothersome leg of venison! )

[JoyfulCook]

Hope that you were happy with the results!

[Zurie]

Too early, Joy! LOL! (Smilies don't show!!)

I have the leg of springbok defrosting now. It can wait, it's cold here, and tomorrow it will be cut up and stewed with fatty pork.

I have an old recipe printed out: Medieval Meat Pie.

With the amount of venison I'll add more spices than the recipe specifies, and I am not at all sure about the cup of grated cheese the poster has in there!

I know he calls it "medieval", but it also needs ground cloves ...

Anyway, we'll see.

We plan to have either white sticky rice or trad. Yellow Rice, plus a mushroom dish plus my great rustic baby spinach crustless tart! I'll just buy in something sweet for dessert. I'm in foodie heaven here in Stellenbosch -- the choice is just amazing!

I am honour bound to have the kids & grands for Sunday dinner, so that's the menu. Guess who hates the idea of cooking, laying a table, washing up all the time, etc. etc.!!!!

[JoyfulCook]

Sounds good , set two extra places - we are on our way!

[Paymaster]

White Tailed Deer/Black Bear archery season starts this weekend in Gawga! Wish me luck.

[JoyfulCook]

Paymaster wrote:
White Tailed Deer/Black Bear archery season starts this weekend in Gawga! Wish me luck.

Thats in Georgia isnt it?? Please come and explain - I think I am on the right track that certain seasons you are only allowed to use - archery - then guns etc

How long does the season last for? also how is the fishing going - the thread is so dead and your chats are always interesting!

[Paymaster]

Yes Georgia(USA). Archery season opens in GA September 11 and archery only equipment is allowed to be used. This includes longbows, compound bows and cross bows. On October 16 GA starts a one week Primitive Weapons season. It includes the archery equipment listed above plus muzzle loading rifles may also be used.At the end of that one week PW season, regular Big Game season starts and lasts until January 15. One may take 12 deer per year(only 2 antlered bucks may be taken). Bear may be hunted during the seasons listed above with the limit being one bear per year.
Fishing is great. I took my largest rainbow trout this year. Also fished one Bass Tournament this year and finished in second place.

[Zurie]

Well ... being a woman, I am happy to cook the spoils of the hunting game, but I am -- sort of -- on the side of the hunted!!! <wink>

Enjoy yourself!

I'm placing an order for 2 cold-smoked sides of salmon trout -- I find it nicer than smoked salmon!

[Zurie]

This is just "observations"!

When in our cottage in Stellenbosch with my sister our generous son not only packed our freezer with really wonderful lamb, but also left us a leg of springbok.

Sis and I decided to make a pie. I cut up the leg, and realised it was premium venison. I think one of my son's friends had shot it. It was tender, dark, easy to slice through.

And here's where my top-of-the-range sister made a mistake. She decided she wanted to make the pie, and proceeded to stew the pieces of leg until they literally fell apart -- seasoning it all as she went on. So it was minced/ground meat in the end!

I did not like it that way, but said nothing.

Then, coming home with a heavy cold, I thankfully found another venison pie in the freezer.

This pie was so much better! I'd cut the meat into small chunks, and stewed it (probably) with red wine, spices, and added sago too. Sago is wonderful for adding a slightly jelly-like consistency to the sauce.

I've realised one should never stew good venison until so soft that it's just a mush. (Unless it's as tough as shoe leather).

[JoyfulCook]

Paymaster - good to read about what you can use and when I did not know about the antique firearms but was not sure what went with what.

Keep us informed as to what you have gone for and what you bagged, btw did yu take a pic of that fish, if so do post it. what is a compound bow.

I have done some archery… just as well you dont use long bows


Zurie - that meat must have fallen apart at the end so that it was like mince

[Paymaster]

JoyfulCook wrote:
Paymaster - good to read about what you can use and when I did not know about the antique firearms but was not sure what went with what.

Keep us informed as to what you have gone for and what you bagged, btw did yu take a pic of that fish, if so do post it. what is a compound bow.

I have done some archery… just as well you dont use long bows


Zurie - that meat must have fallen apart at the end so that it was like mince

Did not get a pic of the fish. I was in a catch and release only stream, alone, and due to my tendancy to fall, I did not take the camera into the water with me.
A compound bow is a modern bow with wheels and cables that give it a mechanical advantage. I hunt with a crossbow due to a neck injury I suffered a few years ago.

[JoyfulCook]

Paymaster, thanks for your reply, I can imagine a fish and release… its a good idea and I know what you mean about not taking the camera with you while you fish.

Sorry to hear that you have had an injury that has caused a problem.

Simon and I went to the New Armoury in Leeds about 6 weeks ago - I am sure that you would have so enjoyed it, have a look at these





I know that they are old and not used today, but i do marvel at the workmanship!

[Paymaster]

Awesome!!!!!!!!!!!!!!!!!

Master Craftsmanship there!

[duonyte]

Question about grouse, if you can help

http://www.food.com/bb/viewtopic.zsp?p=5258901#5258901