Tastiest Roebuck of all space and time
-
Also, the very first time I’ve tried cooking game
But by sheere dumb luck it came out really soft and awesome:Loads of onions, parsnip, carrots and celery root and half a bottle of good red wine. Simmered for three hours. Steamed pears with lingonberry, roasted asperagus and croquettes (not shown) for sides. Then some crème brûlée with freshly plucked strawberries and mint leaves and finally a chair to pass out in.
-
Also, the very first time I’ve tried cooking game
But by sheere dumb luck it came out really soft and awesome:Loads of onions, parsnip, carrots and celery root and half a bottle of good red wine. Simmered for three hours. Steamed pears with lingonberry, roasted asperagus and croquettes (not shown) for sides. Then some crème brûlée with freshly plucked strawberries and mint leaves and finally a chair to pass out in.
Nicely done! Looks great. Did you hunt it yourself?
-
Nicely done! Looks great. Did you hunt it yourself?
Thanks! I did not but the hunter is a close friend.
-
Also, the very first time I’ve tried cooking game
But by sheere dumb luck it came out really soft and awesome:Loads of onions, parsnip, carrots and celery root and half a bottle of good red wine. Simmered for three hours. Steamed pears with lingonberry, roasted asperagus and croquettes (not shown) for sides. Then some crème brûlée with freshly plucked strawberries and mint leaves and finally a chair to pass out in.
My wife and I eat almost exclusively wild meat I’ve harvested. Deer is hard to get right, so except for the back straps, almost everything gets ground for sausage or burger, or jerkied. Moose and elk aren’t as dry and fine grained.
What I have found is you need long cook times on anything except back straps, and usually an acid source like tomatoes to get it to break apart a bit. Even then, you might have to slice it thin to get away from stringiness.
Never had roe deer though, everything in my neck of the woods is pretty big.
-
C Cooking shared this topic on
