jonesy 111 Posted May 5, 2013 Report Share Posted May 5, 2013 Venison all the way,diced slow cooked in gravy with onions and mushrooms,cant stand woodcock. Quote Link to post Share on other sites
marshman 7,757 Posted May 5, 2013 Report Share Posted May 5, 2013 I haven't had them for a long while but fried eels . Quote Link to post Share on other sites
Waz 4,262 Posted May 5, 2013 Report Share Posted May 5, 2013 Roe red wine civet cured wild boar sausage OMG Quote Link to post Share on other sites
stewie 3,387 Posted May 5, 2013 Report Share Posted May 5, 2013 duck a l'orange starter..................game stew main.........summer pudding sweet........washed down with sloe gin........... Quote Link to post Share on other sites
stewie 3,387 Posted May 5, 2013 Report Share Posted May 5, 2013 and out of the rivers id have...........crayfish cocktail starter followed by salmon fillets baked in lemon juice and parsley butter................ Quote Link to post Share on other sites
patterdalejoel 669 Posted May 5, 2013 Report Share Posted May 5, 2013 rabbit pie Quote Link to post Share on other sites
NEWKID 27,159 Posted May 5, 2013 Report Share Posted May 5, 2013 Venison loin ( better then fillet steak IMO), Fillet out a rabbit, stuff with apricot wrap in cling film, boil for 10 mins then fry in butter with thyme and rosemary... Quote Link to post Share on other sites
TOMO 26,182 Posted May 5, 2013 Report Share Posted May 5, 2013 Game pie ...venison , duck , pheasant ,rabbit ..nice pastry top..new potts, bit of fresh cabbage ......or sirloin of venison .sliced as thin as you can get it ,marinated in teriyaki sauce olive oil touch of garlic ,on the bbq for less than a min , in a hot pitter bread with salad .. like the sound of that venison,,sussex Quote Link to post Share on other sites
Paid 935 Posted May 5, 2013 Report Share Posted May 5, 2013 I'm getting a bit sick of rabbit and roe, so for me its hare, as its a welcome and not to frequent treat for me. Love the meat, proper rich and a great texture for me. Also love woodie breast. Quote Link to post Share on other sites
stabba 10,745 Posted May 5, 2013 Report Share Posted May 5, 2013 Roe liver and sausage cooked slow in onion gravy with mashed spuds and seasonal veg. 1 Quote Link to post Share on other sites
BIGLURKS 874 Posted May 5, 2013 Report Share Posted May 5, 2013 Venison steaks or burgers and sausages the way my butcher makes them perfection Quote Link to post Share on other sites
Frann 882 Posted May 5, 2013 Report Share Posted May 5, 2013 Proper hungry after reading this thread Quote Link to post Share on other sites
skycat 6,173 Posted May 5, 2013 Report Share Posted May 5, 2013 Got to be muntjak fillets cut into tiny steaks and quick fried in lamb fat and garlic: at the last moment, add a good slosh of cream and horseradish sauce: Yum.! 3 Quote Link to post Share on other sites
C Hall 552 Posted May 5, 2013 Report Share Posted May 5, 2013 Love all game, but my favourite is Woodcock or Snipe, wait until I have 3 or 4 in the freezer and then roast them the traditional way with the guts in. Roasted with the guts in Quote Link to post Share on other sites
forest of dean redneck 11,602 Posted May 5, 2013 Report Share Posted May 5, 2013 Bit of a side track but you can keep your boar,pheasant and anything with fecking lead shot in, I quite fancy trying the grey squirrel recipes that was on here while back. 2 Quote Link to post Share on other sites
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