Aussiedistiller, Home Distilling, Moonshine, Home Brew

while in a sharing mood I thought I would put up a thread for all things wild game. feel free to share. Here are some of my meals..

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Awesome now Im hungry :laughing-rolling:

That's some nice looking tucker :handgestures-thumbupleft:

bluc wrote:Awesome now Im hungry :laughing-rolling:

woodduck wrote:That's some nice looking tucker :handgestures-thumbupleft:

:text-+1: On both, that all looks exceptional :clap:

Roo makes the best asian dishes - honey soy roo mmmmmmm

Hey bro, those pork chops look tasty. What’s on them? Are they wild pig?
I’ve never made a venison snag that I liked. Any tips?
The venison salami always turn out good but the sauso’s are a bit dry.

Hey mate, I always suggest that 60/40 has to be used on a venison sausage. People will tell you 70/30 fat ratio is sufficient but it's still dry. Also.. the bind of the sausage is the most important part. If your bind isn't there and the sausage crumbles when cut after cooking it tends to cook the fat out and your sausage is dry. Make sure you use quality pork back fat it's the only fat to use!

The chops from memory were a Chinese sauce but cant remember how I made it ( so long ago) but were bloody delicious!

:text-+1: on the snags there. I found they were dry and so was the metworst until we got that pig fat up. And definitely don't use internal fat like from the kidney's, not good flavor. Also steer clear of beef fat for metworst, it doesn't keep like pig fat and will go rancid I found.

Sweet,thanks dudes. :handgestures-thumbupleft:

When your heading this way Nathan your going to need to bring some of this Bambi food with you :handgestures-thumbupleft:
Talk soon mate

Your on mate :handgestures-thumbupleft:

:-bd :banana-dance: