in the kitchen

[Hunter-Habib]

Big time foodie here, although I’m also a big advocate of physical fitness.

Muntjac venison shashlick with pita bread & chimichurri sauce.

Marinate cubed Muntjac haunch with fine grained salt, freshly ground black pepper, lemon juice, extra virgin olive oil, paprika, cumin & wild garlic. Seal in a plastic bag and keep in fridge overnight to marinate. Before hitting the grill, thread on iron or wooden skewers with onion & tomato & capsicum. Brush with a little dry aged beef fat (collected from the trimmings of your latest steak dinner). Grill over a lump charcoal powered open fire (which I much prefer to briquettes).

There’s a version of this dish which employs a few drops of Colatura Di Alici (the juice of fresh anchovy fillets) as an additional flavoring for the meat. But when I prepared the dish in these photos, cooking was for the family and (barring mom & myself) nobody likes anchovies unfortunately.

 

[sgt_zim]

@sgt_zim
When we travelled around Australia my wife tried Morrocan lamb targine and fell in love with it.
It was nice but me being me I told her I could cook it better.
When we got home she wanted lamb targine so I had to put my money where my mouth is. She absolutely loved it. She ended up inviting people from church for a meal (again) and I had to cook it again. Everyone when crazy for it when served with lemon,garlic and sultana couscous.
Me and my big mouth.
Bob

I love to cook, and especially watching people smile when they're eating my creations.

 

[Bob Nelson 35Whelen]

I love to cook, and especially watching people smile when they're eating my creations.

@sgt_zim
Like yourself my good friend I get great joy out of cooking ( I do all the cooking at home) I get great enjoyment out of watching people enjoy a nice meal I have prepared.
God designed us to serve.
We don't eat out very often because even when we go to better restaurants my son says dad this is shit we eat better than this at home.
I'm always amazed at how you can take simple ingredients and turn them into something nice and do it easily.
Bob

 

[BlueFlyer]

Sambar stag venison backstrap crumbed with rappe pesto - magnificent