TOMO 25,693 Posted July 20 Report Share Posted July 20 Munjack neck stew.. 9 1 Quote Link to post Share on other sites
low plains drifter 9,968 Posted July 20 Report Share Posted July 20 Beef roast, forgot my cowing Yorkshire puds 10 Quote Link to post Share on other sites
Pewit 969 Posted July 20 Report Share Posted July 20 1 minute ago, low plains drifter said: Beef roast, forgot my cowing Yorkshire puds A scene from the Revenant? 1 2 Quote Link to post Share on other sites
Lenmcharristar 9,588 Posted July 20 Report Share Posted July 20 15 minutes ago, TOMO said: Munjack neck stew.. You on the dole tomo? 1 1 Quote Link to post Share on other sites
low plains drifter 9,968 Posted July 20 Report Share Posted July 20 (edited) 5 minutes ago, Pewit said: A scene from the Revenant? Gods country Northumberland kidder Edited July 20 by low plains drifter 1 Quote Link to post Share on other sites
shaaark 10,625 Posted July 20 Report Share Posted July 20 48 minutes ago, TOMO said: MunTjac neck stew.. Looks good Quote Link to post Share on other sites
Stavross 14,636 Posted July 20 Report Share Posted July 20 Chicken and spinach bum burner tonight, my Indian mate ( who is a very good cook) told me to griddle pan the chicken until it’s about black, before adding it to the curry, makes a big difference 4 Quote Link to post Share on other sites
TOMO 25,693 Posted July 20 Report Share Posted July 20 1 hour ago, Lenmcharristar said: You on the dole tomo? Don't you like the neck mate....tuff muscle needs a long stew...been in oven about 6 hours...just melted off the bone then... Just flash fried the loin fillet nice and rare...got legs and ribbs in the freezer for further meals 5 Quote Link to post Share on other sites
shaaark 10,625 Posted July 20 Report Share Posted July 20 11 minutes ago, Stavross said: Chicken and spinach bum burner tonight, my Indian mate ( who is a very good cook) told me to griddle pan the chicken until it’s about black, before adding it to the curry, makes a big difference Looks fking lovely, stav. 1 Quote Link to post Share on other sites
Lenmcharristar 9,588 Posted July 20 Report Share Posted July 20 28 minutes ago, TOMO said: Don't you like the neck mate....tuff muscle needs a long stew...been in oven about 6 hours...just melted off the bone then... Just flash fried the loin fillet nice and rare...got legs and ribbs in the freezer for further meals No it looks nice but it looks like ya didnt eat much lol, dont get me wrong id wire into it but double the portion hahaha maybe i should have said tomo is that a starter lol Quote Link to post Share on other sites
ditchman 2,325 Posted July 20 Report Share Posted July 20 1 hour ago, Stavross said: Chicken and spinach bum burner tonight, my Indian mate ( who is a very good cook) told me to griddle pan the chicken until it’s about black, before adding it to the curry, makes a big difference christ that looks nice.....what were the basic ingredients please......by griddle you mean under the grill ? will have a go at that....im doing a byriani next week ...so the next day i will have a go at your reciepe 2 Quote Link to post Share on other sites
Stavross 14,636 Posted July 20 Report Share Posted July 20 48 minutes ago, ditchman said: christ that looks nice.....what were the basic ingredients please......by griddle you mean under the grill ? will have a go at that....im doing a byriani next week ...so the next day i will have a go at your reciepe Griddle pan, it’s about burning it a bit, I suppose you could do it in a frying pan what went in it onions, garlic, fresh tomatoes, tomato purée, ginger, salt, black pepper, spinach, cumin seeds, and this shop bought paste, which to be fair is decent, and saves a lot of time 1 Quote Link to post Share on other sites
ditchman 2,325 Posted July 20 Report Share Posted July 20 57 minutes ago, Stavross said: Griddle pan, it’s about burning it a bit, I suppose you could do it in a frying pan what went in it onions, garlic, fresh tomatoes, tomato purée, ginger, salt, black pepper, spinach, cumin seeds, and this shop bought paste, which to be fair is decent, and saves a lot of time cheers for that ....i will give that a whirl next week.............just really looks good Quote Link to post Share on other sites
mel b 1,849 Posted July 21 Report Share Posted July 21 10 hours ago, TOMO said: Don't you like the neck mate....tuff muscle needs a long stew...been in oven about 6 hours...just melted off the bone then... Just flash fried the loin fillet nice and rare...got legs and ribbs in the freezer for further meals Muntjac is my favourite deer meat to eat , and the neck makes a fantastic stew. I always think it tastes very much like a lamb stew. Quote Link to post Share on other sites
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