terryd 8,941 Posted January 31, 2017 Report Share Posted January 31, 2017 Bit of a mouth watering thread 1 Quote Link to post Share on other sites
trigger2 3,314 Posted January 31, 2017 Author Report Share Posted January 31, 2017 Bit of a mouth watering thread i was thinking the same. Quote Link to post Share on other sites
jok 3,447 Posted January 31, 2017 Report Share Posted January 31, 2017 Terry d. Just doing some of each, pheasant and venison Scotch eggs. Simple as hell. Got the recipe from Sporting Gun. Jok. Quote Link to post Share on other sites
Nik_B 3,791 Posted January 31, 2017 Report Share Posted January 31, 2017 Bit of a mouth watering thread The food threads on THL are some of the best Quote Link to post Share on other sites
Silversnake 1,099 Posted February 1, 2017 Report Share Posted February 1, 2017 Slice the backstrap roughly 10mm thick, marinate with a little bit of sesame oil(make sure not to put too much), finely chop garlic and red onions,sesame seeds and a bit of thyme and let it sit covered in the fridge for a day or two. Flash fry and add salt and pepper. I have to go bag a fallow once these 40 degree Celsius plus weather is over... Quote Link to post Share on other sites
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