Stop in for Supper, friend

[Hunt anything]

Reverse seared backstrap from a buffalo I tipped over last month.

View attachment 713420

@Tintin , that looks like it’s cooked perfectly!!!

 

[Kharn]

Mud Crab

Bowl-O-Bugs

King Crab Legs

RIB OF DA BONE SAMMICH

 

[Tintin]

@Tintin , that looks like it’s cooked perfectly!!!

Thanks @Hunt anything

Certainly tasted that way ;-)

Salt / Pepper, a smear of oil, then into oven set to about 100° C, remove when internal meat temp gets to 58°C.

Let sit for a bit, then sear on the hottest hot plate / pan you have.

 

[Betterinthebush]

Steak tare-tare, home fermented vegetables (not the olives,obviously) and sourdough toast.

 

[Kharn]

Steak tare-tare, home fermented vegetables (not the olives,obviously) and sourdough toast.

Is that yet to be cooked or is that how it's consumed as per the photo?

 

[Betterinthebush]

Is that yet to be cooked or is that how it's consumed as per the photo?

That’s the final plated product for consumption. I own my own abattoir and butcher shop, so I have complete control of handling.

 

[Kharn]

That’s the final plated product for consumption. I own my own abattoir and butcher shop, so I have complete control of handling.

My first and immediate assumption was "He's making a Scottish Egg", before thinking further into it.

 

[Betterinthebush]

Recipe:
- 1lb./lean beef or lamb (in this case was beef top round. Sirloin, eye or tip will do if silver and connective tissue is removed) finely diced with cleavers (do not use ground beef).
- 1 t. Worshteshire
- 1/2 t. Fresh lemon juice
- dash tobasco
- 2 T. finely diced sweet onion
- liberal Kosher salt
- fresh ground black pepper to taste
- fresh hen yolks (the more the better)

Mix thoroughly except the yolks. Form into doughnut shape mold. Put in freezer for 30min.

Toast bread.

Pull meat from freezer. Gently transfer yolks to center of mold. Garnish with ferments (it don’t matter what you use. This dish loves all ferments) and horseradish.

To your health!

 

[Kharn]

Simple Sunday

 

[Hunt anything]

Simple Sunday
View attachment 725528

That’s not a simple Sunday, that’s fine dining!
Good looking surf and turf.

 

[CBH Australia]

Steak tare-tare, home fermented vegetables (not the olives,obviously) and sourdough toast.View attachment 725520

I think I might have eaten a raw meat tare-tare or something once.

I like olives in all shapes and sizes but I think home pickled Olives can be hit and miss.

My wife has done some great olives and some I would not eat. I think in part it’s the variety but certainly the process. If you find a good one don’t change.

 

[Hunter-Habib]

Recipe:
- 1lb./lean beef or lamb (in this case was beef top round. Sirloin, eye or tip will do if silver and connective tissue is removed) finely diced with cleavers (do not use ground beef).
- 1 t. Worshteshire
- 1/2 t. Fresh lemon juice
- dash tobasco
- 2 T. finely diced sweet onion
- liberal Kosher salt
- fresh ground black pepper to taste
- fresh hen yolks (the more the better)

Mix thoroughly except the yolks. Form into doughnut shape mold. Put in freezer for 30min.

Toast bread.

Pull meat from freezer. Gently transfer yolks to center of mold. Garnish with ferments (it don’t matter what you use. This dish loves all ferments) and horseradish.

To your health!

Sounds delicious ! My favorite steak tartare recipe also includes grated parmesan cheese, capers & anchovies.

 

[Hedge774]

Not my handiwork, but one of the best meals I've had. Nyala filet with mushroom sauce, grilled chicken drummies, spinach Maria, freah salad, and garlic bread on the babks of the Sand River.

 

[dchum]

Temps finally dropping at home. So got in the spirt and made a very very simple braised beef shank dish. We served over rice. All gone…

 

[Betterinthebush]

Sounds delicious ! My favorite steak tartare recipe also includes grated parmesan cheese, capers & anchovies.

H-H, I know that you are a lover of lamb also. Have you ever had lamb tartare? It is amazing with shallots, capers, mint, cold pressed EVOO, and quail yolks.

The best thing about tartare, anything can complement it (like anchovies) or it can stand alone.

 

[Hunter-Habib]

H-H, I know that you are a lover of lamb also. Have you ever had lamb tartare? It is amazing with shallots, capers, mint, cold pressed EVOO, and quail yolks.

The best thing about tartare, anything can complement it (like anchovies) or it can stand alone.

Why, yes @Betterinthebush

The secret to a good lamb tartare is a tablespoon of anchovy paste. And to only employ meat from the tenderloin mixed with meat from the the rump. Lamb & anchovies have been a classic combination since Roman times.

 

[Hunter-Habib]

Cast Iron Seared Bar headed Goose Breasts, ready to go into focaccia bread for sandwiches. Along with a little Roquefort cheese, rocket (that’s arugula to our American gents) & Dijon mustard.

 

[Franco]

My two finest rams that I ever produced wouldn’t sell at my price. So being a practical man, rather than give all my years of breeding away for $79/cwt, I slaughtered them, hung them for 10 days and processed the saddle of each for the table and froze the rest for the dogs.

387#’s of mutton. I think they look glorious.

We have a thread for cigars, another for whiskey. Figured I’d invite a crowd and start a thread for what is for dinner tonight.

View attachment 693933

Those look delicious.

 

[rookhawk]

Not a fan of Mutton, but love Lamb.

The only difference is size and what they were fed. We buy small lamb and big lamb up here, the latter being mutton called lamb. Ours are the mildest we've had from any place on the planet and A+ quality. An easter lamb fed the wrong diet can be worse than an old Nanny Goat. I encourage you to try the meat, then grade the quality. Big/small and young/old makes far less difference than diet and husbandry.

 

[Betterinthebush]

The only difference is size and what they were fed. We buy small lamb and big lamb up here, the latter being mutton called lamb. Ours are the mildest we've had from any place on the planet and A+ quality. An easter lamb fed the wrong diet can be worse than an old Nanny Goat. I encourage you to try the meat, then grade the quality. Big/small and young/old makes far less difference than diet and husbandry.

Spot on. Sheep need only grass, clean water, free choice minerals. A lot of the “gaminess” people complain about is due to being corn/soy fattened for the scales