rabbit hunter Posted January 18, 2004 Report Share Posted January 18, 2004 Got a couple of shoulder joints and fillet the other day. I was cleaning them and my dad took a bit of meat of the shoulder and said it will be good to fry. So later on I warmed the pan up. Put olive oil in, bit of salt and pepper on the steak. fried it, towards the end I put a bit of butter in to brown it off. It was lovely. So i thought I would do a bit of experimenting. I got another bit. Warmed the pan, used olive oil, and a touch of garlic olive oil. Salt and pepper on the steak. Put it in the pan. Added butter. Put 4 herbs on it : - Rosemary, Thyme, Basil & Oregano. Then found something in the cupboard called "Chinese Five Spice" so i fired some of that on. I must say, it was delicious So as I was in the experimenting mood. This morning i warmed the pan up, used garlic olive oil. Salt and pepper on my BACON. Put in the pan. added Chinese Five Spice. It wasnt too bad, but it was too dry so I couldnt eat too much. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted January 18, 2004 Report Share Posted January 18, 2004 Venison steak with a splash of Worcester sauce is excellent! Bay goes well with Venison. Salting bacon is a no-no as it's already loaded with salt. Spices with bacon are also a no-no. If you must use anything, stick to herbs. Quote Link to comment Share on other sites More sharing options...
ollie Posted January 18, 2004 Report Share Posted January 18, 2004 sometimes i use that chinese five spice seansonning when im marinading the breasts of woodcock, snipe etc. I use it along with worcester sauce, soy sauce and some other ingredients, it tastes fantastic. Quote Link to comment Share on other sites More sharing options...
Butchers Dog Posted January 18, 2004 Report Share Posted January 18, 2004 all i do is fry it up with salt and pepper and 2 minutes before i tak it out of the pan i cover it with hp's brown sause and that warms the sause up and it goes down the hole a treat highly recomended Quote Link to comment Share on other sites More sharing options...
WOODIES WORST NIGHTMARE Posted January 18, 2004 Report Share Posted January 18, 2004 Reading those recipe's made my mouth water, then I remembered a recipe given me by an old Norfolk Keeper for 'Shellduck' and thought I would share it with you! YOU WILL NEED THE FOLLOWING INGREDIENTS:- 1 x Plump Shelduck, 2x skinned and chopped onions, 1/2 lb streaky bacon, mixed herbs and a piece of chip-board 6 inch x 6 inch (freshly sawn. Take a nice plump Shelduck, skin it and wash thoroughly, pat it dry and wrap in bacon. Fetch a large pan of boiling water, add the Shellduck, chopped onions, mixed herbs and the piece of chip-board, bring to the boil then lower the heat and simmer for two hours. Check the duck has been well cooked, strain the juice into a bowl (this will be for the gravy) and place to one side. Finally, throw the duck into the nearest bin and eat the chip-board-it tastes better than the bl**dy duck !! :thumbs: Quote Link to comment Share on other sites More sharing options...
BleeDingGums Posted January 19, 2004 Report Share Posted January 19, 2004 Chinese five spice is very nice on duck breast. Quote Link to comment Share on other sites More sharing options...
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