Jump to content

Recommended Posts


Slightly off the subject. Same lads dropped me 14 brace of birds so I decided to make liver pate. 650 gms liver, 500 gms pork sausage meat, an onion, seasoning and blended. Streaky bacon lined dish, pour in the mix, cover with more streaky and a couple of slices of fresh orange. In the cooker and hey ho. Absolutely wonderful.

  • Like 2
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Similar Content

    • By ChrisJones
      Chan Hong Meng received a one-star Michelin rating for his food cart in Singapore. To thank his customers for his success he's kept his trademark chicken at a little under two quid making it the cheapest Michelin starred meal in the world.
       
    • By Miss Lynn
      Once upon a time, just down the road from here, I was served the most delicious cottage pie, it was made with venison from a roe deer. To this day I have yet to try making one with venison, and unfortunately I am unable to ask the person who made it for me for the recipe. BUT, I will be having friends in from Horsey for the weekend, and I would love to attempt to make one for us to have for dinner one evening.
       
      My problem is the length of time to cook the venison before putting it in the pie, so as not to undercook or overcook the meat by the time the whole cooking process is complete. I also wonder what herbs/spices do you use in the venison filling ? I abhor rosemary, but other than that I am open to your suggestions.
       
      Thank you in advance for your help,
       
      Lynn
    • By UThunter
      Try this recipe this weekend. Try it with an elk steak or even a deer steak.
      https://wildforage.wordpress.com/201...oasted-ribeye/
    • By UThunter
      Check out this recipe for cooking your game birds or chicken in a wood fired oven.
       
      https://wildforage.wordpress.com/2015/07/14/wood-roasted-chicken-and-game-birds/
    • By UThunter
      Check out this recipe for wild bone broth. Don't throw away your deer bones this year after you butcher your meat. Try this recipe for some delicious and nutritious bone broth!

      https://wildforage.wordpress.com/2015/07/15/bone-broth/
×
×
  • Create New...