Discover Top Posts Tagged with #venison

also thinking about when another t guy on tumblr said i was hung. that’s stuck with me forever

having another tdick growth spurt now that i went up in dosage again …. very pleased

#venison #it’s sore but this is good news

Daughter with her Fallow Buck

A successful hunt. Meat for the freezer, 1 less pest on the farmers land, and antlers as a reminder of an epic road trip with my daughter. 1370km in total over a 4 day hunting trip.

#australian outback #australianoutdoors #hunting #wild deer #venison #self sufficient living #self sufficiency #carnivore

Venison Steaks with Honeyed Root Veg, Spiced Chickpeas & Sheeps’ Cheese

#Venison #Honey #Root Vegetables #Chickpeas #Sheep's Cheese #Carrots #Red onions #Cheese #Onions #Thyme #Food #British cuisine

i always front while we’re extremely sedated and then immediately my very primal and depraved wants kick in

#venison #i’m still shy about publicly talking about them

Venison Cornish Pasty

The origin of these convenient dinners (or lunches) hails from Cornwall, the southwestern part of England. As far back as the 1200's, the early tin miners carried these pocketed meal pies baked by their wives to take with them into the mines. Traditionally, they are made with beef, potatoes, vegetables or anything affordable on hand. The dish was thought of as a vessel to contain and transport the meal. Called "Cornish Pasty's" (not pastries), these favorites can still improve upon a recipe that served people for over a millennium. For starters, try using ground venison and eat them warm and crisp from the oven. You'll be glad you did.

Ingredients:

1 lb ground venison

2 Tbsp. olive oil

1 cup chopped onion

1/2 cup chopped celery

1/2 cup sliced carrots

1/2 cup green peas

1 cup sweet potato diced small

1/2 cup chopped chanterelle mushrooms

1/2 tsp. sea salt

1/2 tsp. black pepper

1 Tbsp. soy sauce (reduced sodium)

1 tsp. hot chili flakes

1 tsp. brown sugar

1 tsp. dried basil

1/2 cup chicken or beef stock (reduced sodium)

1 tsp. chopped fresh basil

1 Tbsp. cornstarch

2 packets frozen pastry sheets (17 oz each)

1 beaten egg

Instructions:

In a large saucepan on medium heat, add olive oil, onion, celery and carrots. Saute until onions are translucent, about five minutes. Add venison and saute until meat starts to brown. Add sweet potato, peas, mushrooms, salt and pepper, dried basil, soy sauce, chili flakes and gently stir. Add sugar, fresh basil and stock. Cook, stirring as needed to blend all ingredients. When sweet potatoes are soft, add cornstarch and stir. The mixture should thicken a little and hold together. Remove from heat and cool in the refrigerator.

Thaw pastry but keep cold. Cut four rounds of pastry, you can use an 8-inch bowl as a cutting guide. Preheat the oven to 400 F. Place pastry on a baking sheet and place cooled filling on half of each round. Fold the other half over making the top and crimp edges together with a fork. Using a sharp paring knife, cut three small vents in the top to allow steam to escape. Paint evenly with a light coat of egg wash and place in oven for 30 to 40 minutes until golden and crisp.

The recipe makes four servings, but if you want to make a smaller version, more like finger foods, just use a smaller template to cut the pastry. Left over pastry can be refrigerated and rolled out of other uses.