jok 3,484 Posted March 21, 2015 Report Share Posted March 21, 2015 Thank you my silent friend for the fallow deer. You have a treat to come. Iv'e used the meat/fat between the ribs as normally this all gets chucked out. Started with a stock to include onion, garlic ,leek and my secret ingredient. Cooked for about 12 hours in the slow cooker. Pastry. 2/3 flour and 1/3 margarine plus seasoning, leave for about 2 hours. Treat this like a good woman. Lay it ,roll it, knead it, turn it, and enter it into an amazing frenzy of pastry meets pie cases. OH WELL MAYBE. Anyhow. Know what? I wish anyone reading this could taste. Real food. Jok. 2 Quote Link to post Share on other sites
Bosun11 537 Posted March 21, 2015 Report Share Posted March 21, 2015 Even though i've just had me tea an i'm sat here stuffed, i recon i could just manage a little bite of that pie... Good goin mate, a good pie is as good as it gets... How about a suet pudding next and post on your efforts... Yum! Quote Link to post Share on other sites
jok 3,484 Posted March 24, 2015 Author Report Share Posted March 24, 2015 Suet and venison. Sounds good to me. Let you know. Jok. 1 Quote Link to post Share on other sites
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