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Old 21 January 2014, 16:39   #131
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Looks delicious Alan, but may I say, you are far too refined to be a member of the B.S.
I like my women cheap and nasty though!
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Old 21 January 2014, 16:41   #132
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I like my women cheap and nasty though!
Mmm!! I suppose TT could always bite the pilow then
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Old 21 January 2014, 17:01   #133
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Mmm!! I suppose TT could always bite the pilow then
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Old 22 January 2014, 16:25   #134
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Venison breosola, like Parma ham.

Brining in salt, wine, rosemary, thyme, garlic, and various veg.

5 days in brine, cut in to two cuts then wrapped and strung.

3 months air drying then eaten with some figs and a fine Red.

I'm drooling.
Top job which cut are you using Alan?
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Old 22 January 2014, 17:21   #135
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Top job which cut are you using Alan?
I used the whole haunch, deboned it and split it lengthways.

I have seen it done with the loin but by the time it dries out there isn't a lot to it.

A whole haunch may seem a little ott but I have an endless supply of it.
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Old 22 January 2014, 17:24   #136
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Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.
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Old 23 January 2014, 12:44   #137
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Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.
Have you tried cold smoking some?
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Old 23 January 2014, 13:03   #138
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Have you tried cold smoking some?
Nope, it's something I've never tried, done plenty of Salmon and Trout though.

*goes to google a smoked venison recipe*
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Old 23 January 2014, 14:03   #139
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Found one, looks pretty straight forward.


I've got 5 hinds to shoot in a plantation tomorrow so one of them will be meeting the salt dish!
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Old 23 January 2014, 15:26   #140
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Looks delicious A1an,
Agreed .. I'm liking the tecniques here
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