Here you can find some great recipes (some not so great), hints on preparation and some great failures. Contributions welcome, send by email or our contact page. Due acknowledgment (or not) will be made.
How to vacuum seal without a machine.
Venison, Moroccan Tajine style.
Mincing (meat that is).
Tassie venison sausages.
How to set up a fly camp.
Fallow venison pie.
HOW TO SET UP A FLY CAMP. 26/4/16
Find a nice spot, maybe a slight slope, and clear the sticks and stones where your bed will be.
Collect quite a lot of bracken fern tops, secateurs are ideal for this. Make a pile where your sleep mat will be and lay a tarp over that with some extra on one side.
Place the mat on top, then a fleece sack. Sleeping bag on top of that, opened out and use as a doona. If it’s a bit damp you can fold the extra edge of the tarp over yourself later.
Set up a fly, making sure that the drain edge is to the low side of the slope and that water cannot pool on it.
Para cord is great for the strings as it’s easy to tie and untie and can be tied to grass as well. Use the local sticks for adjustment.
Lay back and admire your handiwork, fall asleep and dream of that stag just walking up to you. Nothing much left to do eh?
TASSIE VENISON SAUSAGES. 20/3/16
A tasty easy recipe for your venison.
A load of Tasmanian Fallow sausages.
4kg prime Tassie fallow
1 kg of pork shoulder and fat.
Cup of iced water.
2 TBS of Rosemary.
2tbs of all spice.
TBS each of salt and pepper.
Half a cup of honey.
Partly frozen meat is best to run through the mincer.
Mix dry ingredients with iced water then add to mince with honey and mix through with hands.
Tasmanian fallow is best but if all you can get is Victorian sambar that will be OK. ( Bloody Victorians have had it too good for too long. Shooting as many deer as you like all year round )
Pump the mixture in to sausage skins or use as burgers.
ACK: TASSIESHOOTER SCOTT.
CUTTING KINDLING: 28/2/16
Is a specialised camp chore not to be left to an untrained person without the obligatory OH&S Camp Wench Certificate or a trainee under supervision of a sober adult.
To avoid this…
Do this…Hold down the thin timber and whack it well away from your hand.
Or this… Use a protective glove on the hand nearest the sharp bit of the axe.
Even better… Use tongs to get right out of the way.
Or get somebody else to do it.
You really want to remove all sinew, fat and grisly bits from any meat that you want to put through a mincer. Very cold, or meat with icicles is best for mincing.
Make sure that everything is super clean, that means mincer parts, bowls, knives and hands.
If you are going to pack the end product in the freezer, you may be best to have some scales and zip lock bags handy and write the product, weight and date on the bag beforehand.
Not sure what size mince plate to use? Start with the coarse one, you can always run it through a fine one later.
You need, a Tajine (Tagine) and a heat source.
Enough meat pieces for two people. Don’t be greedy, veggies are important, everyone knows that.
Vegetables. Potato thick slices, carrot pieces, onion bits or any other combination. Just make sure the pieces are not too small.
Enough Moroccan spice to cover the meat. Any type of cooking oil, olive oil is best.
Mix enough oil and spice together in the tajine to make a runny paste, then whack in the meat and coat it all and add a couple of pinches of salt. Spread it out in the tajine.
Start layering the vegetables on the top in a cute pattern bearing in mind the shape of the tajine lid.
Gently add water to just below the rim and give the veggies another good dose of salt.
Cook for an hour, not too hot but it should be just on the simmer, check a few times to make sure that the water has not completely gone, add a bit now and again.
Burn yourself a couple of times for good measure then plate it up and fend off the lazy people who just had a cold tin of baked beans.
HOW TO VACUUM SEAL STUFF WITHOUT A VAC. MACHINE. 24/2/16
Take a good quality zip lock bag of suitable size and put the food in. Be careful not to overload it where it might foul the zip lock.
Fill a sink or bucket with enough water to be able to submerge the bag.
Zip the bag from one end but not fully. Submerge the bag on an angle, open end out of the water.
Keep submerging until the bag is under the water apart from the actual top of the bag corner. This will squeeze all of the air out of the part not zipped.
Complete the sealing under the water without letting any water in.
There you have it. Chuck it in the freezer or fridge.
FALLOW VENISON PIE. 21/8/17
I jumped on the band wagon and had a go at making a venison pie tonight. And obviously since I’m telling you guys about it, it was bloody awesome. So thanks guys, made me actually put some effort into something other than hunting.
– About 1kg of fallow rump cut up into small cubes and all the fat cut off.
– 250g of beef mince.
– 1 rasher of bacon diced.
– 1 white onion finely chopped.
– 2 cloves of garlic finely copped.
– 1 carrot diced.
– 1 sweet potato cut into 1cm cubes.
– 1 tablespoon of pepper.
– 1 table spoon of dried thyme.
– 1 tablespoon of raw sugar.
– Good splash of lancashire sauce.
– 1/4 bottle of red wine.
– Beef stock added to keep the mixture wet for the 6 hours cooking on low heat.
– Small amount of curry powder added, just enough to make you think is there curry in it.
I used a cast iron pot on the stove on hot to start with:
1. Brown the meat for a few minutes then set aside in a bowl.
2. Add a splash of oil, onions, garlic, bacon to pot and get it sizzling away then add 3 tablespoons of flour and stir it in until onion starts to go soft.
3. Add about 100ml of beef stock to deglaze the bottom of the pot and once that’s done add the pepper and thyme to the mixture.
Turn the heat down to low:
4. Add the venison back to the pot.
5. Add 1/4 bottle of red wine and same amount of beef stock and a splash of lancashire sauce and mix it in.
6. The mixture is very wet now so add the carrots and sweet potato so they soften up in the liquid.
7. Add a tablespoon of sugar.
8. Add the curry powder until it tastes how you want it.
Leave this on low heat for 4 hours adding more beef stock to keep it wet then once the venison is falling apart I stop adding stock and let the mixture thicken up.
Use a pie tray or a pot, cut shortcrust pastry to shape for bottom and sides. Glaze the pastry with butter then added filling, cut puff pastry to shape and put on top.
Put this in the oven at 180 deg. for 30 minutes, with 10 minutes left to cook glaze the top with butter to make it go golden brown and that’s it.
Hint: Best to have a couple dishes ready to make extra pies. Gauge this when you see how much mixture you have.