lspencer Posted December 22, 2010 Report Share Posted December 22, 2010 Just wondering in the run up to christmas what meat were you planning on cooking? Are you having traditional turkey or something different? Are you shooting your own or shop bought? For my family its turkey, pheasant & duck. Quote Link to comment Share on other sites More sharing options...
TJ91 Posted December 22, 2010 Report Share Posted December 22, 2010 woodcock in duck in goose having turkey at the mothers on eve Quote Link to comment Share on other sites More sharing options...
majordisorder Posted December 22, 2010 Report Share Posted December 22, 2010 Turkey stuffed with Pheasant, Duck, Partridge, Woodpigeon and Venison from the local Game dealer. Quote Link to comment Share on other sites More sharing options...
besty57 Posted December 22, 2010 Report Share Posted December 22, 2010 we will be having .turkey with sausagemeat-chestnut stuffing.and also roast honey glazed gammon. with all the trimmings alan Quote Link to comment Share on other sites More sharing options...
apache Posted December 22, 2010 Report Share Posted December 22, 2010 We're having a goose. Far superior to turkey IMHO Quote Link to comment Share on other sites More sharing options...
libs Posted December 22, 2010 Report Share Posted December 22, 2010 Turkey and Pork, and a bathtub of port to wash it all down. Quote Link to comment Share on other sites More sharing options...
lspencer Posted December 23, 2010 Author Report Share Posted December 23, 2010 We're having a goose. Far superior to turkey IMHO Shop bought??? Quote Link to comment Share on other sites More sharing options...
TomV Posted December 25, 2010 Report Share Posted December 25, 2010 Turkey stuffed with Pheasant, Duck, Partridge, Woodpigeon and Venison from the local Game dealer. sounds very nice Quote Link to comment Share on other sites More sharing options...
Alanl50 Posted December 25, 2010 Report Share Posted December 25, 2010 Always Turkey I love also Venison and Pheasant with all the usual trimings. Alan Quote Link to comment Share on other sites More sharing options...
Paddy Galore! Posted December 25, 2010 Report Share Posted December 25, 2010 a bit of cow, rib roast minus the rib to be precise, sainsburys wanted to charge me for the bone aswell before they trimmed it, not amused to say the least, so went to a proper butchers instead. Quote Link to comment Share on other sites More sharing options...
mikee Posted December 25, 2010 Report Share Posted December 25, 2010 got a turkey and a goose, my sisters lot like the turkeey and I prefer goose, also got a boned and rolled rib of beef off a mate, its been hung for 5 weeks then boned and rolled and then vac-packed, it should be soooo tender merry christmas to you all, just enjoy the day and relax mikee Quote Link to comment Share on other sites More sharing options...
Dustem Dave Posted December 25, 2010 Report Share Posted December 25, 2010 Three bird feast from local butcher turkey,duck,chicken all boned out except for turkey legs Quote Link to comment Share on other sites More sharing options...
Crouch valley Posted December 25, 2010 Report Share Posted December 25, 2010 Im off to the chinese no washing up for me Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted January 2, 2011 Report Share Posted January 2, 2011 bit late i know but had a free range fresh turkey and phesant stuffed with cumberland sausage (wrapped in bacon to secure) as an extra ... all the phesant went and the non-game eating lot are now converted Quote Link to comment Share on other sites More sharing options...
charliebrown Posted January 8, 2011 Report Share Posted January 8, 2011 I did a rib of beef a few days after xmas, I have to say that it was one of the best bits of meat Ive ever eaten. Wasnt anything special, just asked the butcher for a two ribber, and that fed 9 of us (we did have 5 courses in total though!). I just rubbed it in olive oil and pepper, gave it quick going over in a pan to give it some colour, then sat it on chopped carrots, parsnips, an onion or two and a couple of sprigs of rosemary and thyme. it weighed about 3.5 kilos and had half hour at gas 8 then gave it about 2 hours at half that, rested half hour and the veg used to make proper gravy with some stock and red wine. Was lovely and rare, just showed it the knife and it carved itself. Beautiful. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.