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Venison Pies


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#31 Mister Gain

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Posted 05 February 2016 - 04:18 pm

That's a lovely seating..eating erea that.very smart

 

Thanks mate, made the table and 6 chairs from iroko, heavy as fook, should see me out. :laugh:


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#32 jok

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Posted 05 February 2016 - 04:32 pm

Got a hide them pics from the lovely one. I've got my bar, undercover same as and the hot tub. She might get ideas above her station with the seating etc. Very nice and looks very comfy, credit it to you.

#33 jok

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Posted 05 February 2016 - 06:52 pm

Yes DF the burner is off the blue bottle and under the smoker. The material goes on the sliding tray which is directly undneath the perforated produce tray. This is big enough for my mackerel but probably would make something bigger for meats, sausages and the like. Not a bad idea with the filing drawer cabinet. I can see how that works well.

#34 Accip74

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Posted 05 February 2016 - 07:57 pm

The pastry didn't exactly go to plan, but cooked fine & the filling was great.............& enough for lunch tomorrow ;-)
Attached File  image.jpg   100.55KB   0 downloads
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#35 jok

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Posted 05 February 2016 - 08:44 pm

Nice one. Noticed the Lea and Perrins? Not so sure about so much kidney but looks good from where I'm sitting. Nice glass of red I think.
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#36 low plains drifter

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Posted 06 February 2016 - 11:02 pm

Well, i've just made my first attempt at a pie filling, and this is it- 3 medium onions roughly chopped then gently fried in oil for about 10 minutes, then added a large knob of unsalted butter with 2 large sliced carrots, 4 sliced cloves of garlic, 4 sliced forrestiere mushrooms, about 1.5 lb of venison haunch, sea salt flakes, teaspoon of pepper, mixed herbs, 440 ml can of xx original guinness and a scattering of plain flour, and some water to cover, poured into pyrex ovenproof dish, could have done with a bigger one lol, lid on, and in the oven slow cooking, smells lovely, top it off with vintage cheddar tomorrow, and make a base, and lid with puff pastry
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#37 jok

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Posted 07 February 2016 - 08:13 pm

By Eck LPD that's a likely mix. Puff pastry base??. Hope it doesn't raise like the lid or you're gonna have a messy oven. We did ok again today. Rabbits and pigeons. Be trying something else soon.lol.
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#38 low plains drifter

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Posted 07 February 2016 - 08:29 pm

By Eck LPD that's a likely mix. Puff pastry base??. Hope it doesn't raise like the lid or you're gonna have a messy oven. We did ok again today. Rabbits and pigeons. Be trying something else soon.lol.

Lol, wonder if that's why the recipe said to cook it on the bottom of the oven to stop the bottom raising ?, anyway it's a recipe that i liked the look of in one of jamie olivers books, steak, guinness, and cheddar, just altered a bit to suit myself, must have been on the bottom of the oven for a good hour, then i put it on the middle shelf for about 15 minutes to get a bit more colour, and it rose nicely top only lol, very nice, and i'm well chuffed with my first attempt, still got enough filling left to make another one aswell
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#39 Tiercel

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Posted 07 February 2016 - 08:54 pm

Cracking thread boys, :thumbs:

 

TC



#40 jok

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Posted 09 February 2016 - 06:49 pm

Eh up TC. Butcher chuffed to bits with the pigeons. He's asked for 20 a week for both shops. £1.50 each as long as they look like that. Quite pleased really.

#41 Gaz6br

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Posted 09 February 2016 - 08:11 pm

Nice we best get on them 👍 Found a field today blue over with them, just trying to find out who's it is 🤔
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#42 jok

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Posted 09 February 2016 - 08:23 pm

Totally agree. Going to test your camera ability. Need some dead in the air shots lol. Looking forward to trying this new gun.

#43 Gaz6br

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Posted 09 February 2016 - 09:00 pm

You won't see them jok they will be to high 👍
Lol

#44 low plains drifter

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Posted 25 March 2016 - 07:55 pm

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Bit of a delay with pics, but these were my first attempts at pie making


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#45 jok

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Posted 25 March 2016 - 08:33 pm

Lovely son. Hope it tasted like it looks. Next one please?
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