Thread: Stirring people up in the meat section

Originally Posted by mick88

Something i have never tried but it gets my taste buds jumping just thinking about it is baked hare wrapped in bacon. An old rabbit shooter told me about it and said it was a favourite of his. Apparently baking the hare slowly this way makes it very tender and tasty. I have shot plenty of hares and dressed them for the dogs and they are dark tough meat. Another favourite of mine is the chumps or cheeks of a pig, thinly sliced off as its cooking on a spit.
As a kid there was always black or white sausage, tripe, tongues, trotters and the list goes on!

Cheers, Mick.

Bacon makes everything great, doesn't it.

We took a hare a few weeks ago, and nobody wanted it so I gave it a go.
Brined for a couple of days, then left to age in the fridge for the rest of the week. Soaked overnight in herbs and red wine. Floured and fried the next day, and popped into the slow cooker with the marinade, and a bit of salt and pepper.

Pulled the meat (it fell actually) from the bones, and strained the sauce over the top with a big hand full of freshly chopped parsley. Very tender, and quite tasty. The leftovers made a nice pie.

There's heaps of meat on those things.

Originally Posted by sheerluck

Not tried lamb's tongue, but ox tongue is nice. Generally served cold, sliced with pickles as a sandwich filling.

Pressed ox tongue, yummmmm! Bob



Ingredients:

Servings:
Servings 6 6-10
Servings

• 
  
  Update
  

Units: US | Metric

• 2 -3 kg salted ox tongue
• 2 carrots, halved
• 2 onions, halved
• 1 stalk celery, cut into chunks
• 1 bouquet garni
• 8 -10 peppercorns

Directions:

1. 1
   Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
2. 2
   Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
3. 3
   add the remaining ingredieds.
4. 4
   Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
5. 5
   Remove from the heat and allow the tongue to cool in the liquid.
6. 6
   While the tongue is still warm, remove from liquid and strain, transfer to a board.
7. 7
   Remove the skin, trimthe root to remove any gristle or bones.
8. 8
   roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
9. 9
   Cover the tongue with a plate, and stand a heavy weight on top.
10. 10
    leave to cool for 12 hours.
11. 11
    Run a knife around the edge to free the tongue.
12. 12
    Transfer to a serving plate, serve thinly sliced.

I've just fed my face and now after reading this I'm feeling peckish again. I like virtually all offal if it's cooked right but after seeing the Scottish chef Nick Nairn nearly puke when an elderly lady was making her version with all the blood and guts, I am not sure about haggis.
The cook and I also love pork belly done a variety of ways, absolutely great tasting fairly cheap cut which a mate of ours calls "dog food" and then he goes and eats sausages nearly every night.
AlanH.

Originally Posted by sheerluck

Don't be so sure, it's just that the civilised world has a different name for it.

Don't think that that Devon substitute come close to the quality of fritz.

You lot are totally gross - offal is disgusting.

Originally Posted by ATH

I've just fed my face and now after reading this I'm feeling peckish again. I like virtually all offal if it's cooked right but after seeing the Scottish chef Nick Nairn nearly puke when an elderly lady was making her version with all the blood and guts, I am not sure about haggis.
The cook and I also love pork belly done a variety of ways, absolutely great tasting fairly cheap cut which a mate of ours calls "dog food" and then he goes and eats sausages nearly every night.
AlanH.

Had a portion of pork belly for T last night at a local Tapas restaurant, bloody delicious too.
You can tell your mate that at least pork belly is pork belly!
As for sausages or "mystery bags" well who knows what's in them!
Must admit, i do eat sausages too!

Cheers, Mick.

Originally Posted by sheerluck

Don't be so sure, it's just that the civilised world has a different name for it.

no, Jacobs fritz is a thing on its own.....eat sliced with Rosella tomato sauce or bbq it or on a sambo with cheese and sauce.
They call it devon up here but its not the same. I often bring fritz back up here if I'm down Adelaide way.....along with proper Cornish pasties....yo yo biscuits and fruchocs.

Originally Posted by garrycol

You lot are totally gross - offal is disgusting.

How so Garry? So in your opinion, we should slaughter an animal for us to eat, and then only eat the prime cuts? 500kg of cow reared just for a prime rib steak?

"Gross" is the kind of reaction I would expect from my teenagers.