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by **Heather** » Mon Dec 12, 2005 7:20 pm

Well, bangers and mash it was tonight. We tried one of each type of venison sausage made yesterday, and both were lovely and very different from each other.

The herby ones had quite a traditional herby flavour, and the Christmas ones had a subtle and different flavour with each bite.

by **Fallow Buck** » Tue Dec 13, 2005 10:25 am

WW,

I miss typed that. What I meant was actually 50p per Kilo. that is about 22p/lb.

either way they make an awesome sausage so I'm happy to make them and give the excess to freinds and to family rather than sell the venison.

Heather that Orange sounds nice. I'll try some zest next time and some dried apricots and cranberries too.

BTW, I've just signed up and there are so many good ideas on this bord. Just figured I should say hello!!

Rgds,
FB

by **Paul Kribs** » Tue Dec 13, 2005 11:27 am

Fallow Buck

A cautionary note.. be careful if using fresh orange zest, it is crammed with oil and can quickly overpower the other tastes.

Regards, Paul Kribs

by **welsh wizard** » Tue Dec 13, 2005 3:40 pm

Yep good point Paul, also I make cranberry and venision sausages and soaked the cramberries in port but I found that way can be too sweet.

Hi Fallow Buck and sorry I didnt look at your date of joining - so welcome (if im not too late). 50p a Kg!!!!!!!! that is cheap - wish you were my way..

Heather - well done wish I could have made dinner :lol:

Regards WW

by **barry** » Fri Dec 30, 2005 5:31 pm

Franco wrote:Aris,

wy don't you buy some mail order off Barry from this forum? He delivers nationwide. www.pikefarm.com his site is currently being upgraded but you can still mail him.

Franco

The new site is now completed it would be nice to know what you all think.

by **aris** » Fri Dec 30, 2005 5:48 pm

Very nice - I see Franco's man helped you out a bit :-)

by **Deer Man** » Fri Jan 20, 2006 6:16 pm

Paul,

give us a bell when I get back. Roe, Muntjac, Fallow? Not back for a couple of months though! :twisted:

by **Paul Kribs** » Fri Jan 20, 2006 7:17 pm

Deer Man

Will do. I wonder what venison biltong would be like?? :wink:

Regards, Paul Kribs

by **Deer Man** » Sat Jan 21, 2006 1:01 pm

Paul,

its excellent! tried traditional comercial stuff. Only made it 1 or 2 times a long time ago. Might give it a go when i get back!

would love to try venison salami though any easy deas?

by **Paul Kribs** » Sat Jan 21, 2006 1:40 pm

Deer Man

I reckon venison, with the addition of pork backfat would come out OK using Spuddy's recipe. I still have a bit of venison in the freezer so may have a dabble sometime.

Regards, Paul Kribs

by **aris** » Sat Jan 21, 2006 6:46 pm

Game biltong is quite popular in South Africa - they make it out of anything that walks with its back to the sun.

I personally have had as zebra, kudu, buffalo, elephant, ostrich, springbok, and others i don't care to remember :-)

by **Deer Man** » Sun Jan 22, 2006 10:07 am

Hi, have hot smoked Thomsons gazzelle and Impala. It was excellent and coudn't be fresher.

by **Heather** » Sun Jan 22, 2006 6:51 pm

A friend on whose farm we used to hunt in SA shot a baboon that was a nuisance, and his son made biltong out of it and took it back to school with him in the new term - no one ever bothered him for biltong again!

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