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GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

What did you have for tea tonight?

We had breaded white fish with mash potatoes and peas. :thumbl:

Any unhealthy teas out there? :D

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Local lass · Calnetalk Oracle Joined: 05 Jun 2007 Posts: 4792 Status:

i was naughty i had a burger and chips from the charcoal grill.with garlic mayo.

Local lass · Calnetalk Oracle Joined: 05 Jun 2007 Posts: 4792 Status:

something i havnt had for a long time i had chicken keiv chips and beans and it was mmm mmm

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

Pasta tonight with a home made tomato and bacon (which I cured myself :thumbl: ) sauce.

We had a lovely roast pheasant last night which I reckon is much better than a bland roast chicken.
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Local lass · Calnetalk Oracle Joined: 05 Jun 2007 Posts: 4792 Status:

i find phesant to rich .and gamie for me.

Local lass · Calnetalk Oracle Joined: 05 Jun 2007 Posts: 4792 Status:

i had creamy mash,buttered leeks,white cabbage,and pork and leek sauages with thick gravy and it was complete heaven.

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

Cottage pie tonight. :thumbl:
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Local lass · Calnetalk Oracle Joined: 05 Jun 2007 Posts: 4792 Status:

Had roast beef,yorkshire pud,peas,broccoli,roast spud,cauli,carrots and rich gravy it was yum yum.

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

I went out shooting this morning with a friend so I was able to bring some pigeons back with me for the table. I decided to do something a little different with these birds, so I de-breasted them and then butterfly cut the breasts to give me very thin rashers of meat. I then put these rashers in a salt/sugar/pepper/paprika and crushed chilli mixture for a couple of hours as a quick cure - mainly to extract the moisture out of the meat and to give the meat a hot tang. I then hot smoked (using oak sawdust) these bits of meat in my chimnea for a couple of hours. When they were done I let them cool before cutting the meat into 10mm strips of what can only be called "pigeon Jerky" which was surprisingly very nice. It has that salty, chilli hot tang which went very nice with the smoky aroma and the texture of the pigeon. It's a bit of an odd thing to do with a pigeon but I will certainly do this recipe again.:old_thumbs:
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pimpdriver · Posted: Sun May 31, 2009 9:56 pm Post subject:

can you come round our way and shoot the seagulls?