Sausages

Venison sausages to be precise...a quick trip to the butchers on my way to work for pig fat and sausage casing and I was ready to go for it that night.

Using the honest-food recipe found here /venison-sausages-with-basil-and-garlic/ I bought garlic, wine and fresh basil on my way home.

As the venison was pre minced I chopped and minced the fat with the herbs and garlic, and with help mushed it all together. Having no idea how much sausage skin I needed I took to much off but that's okay. Our mincer is totally inadequate for stuffing and so a proper stuffer will need to be purchased if Wal is serious about sausage making.

A quick taste test of some mix fried up and we were ready to go.

They definitely needed more basil but that was my error. But overall, a success.

Snowy Jerangle

Winter has finished and Spring is Canberra is glorius! But to back track a few months to July -
we managed to get some snow out at Jerangle, but a very small amount compared to most snowy places.
We had gone to Aldi for their yearly snow sale and got new gear for the kids, along with half of Canberra but it was well worth it.

 

The dam was frozen and the ducks walking on it, the water froze for a week or two and we all had fun.

Fun for me is sitting in front of the fire reading while taking in the view from the window.

Venison Jerky

One of my more visited websites is Hunter Angler Gardener Cook.
From here I get many recipes including one for a spicy venison jerky which has become a favourite with friends and family.

Getting some of the more exotic ingredients was interesting such as Chipolte peppers in adobe sauce. Not something that is readily available in downtown Canberra.
This gets shipped up from a Melbourne supplier Monterey Mexican Foods, and Instacure no. 2 from a New South Wales supplier.

The best cuts of venison are frozen slightly for easier cutting. I make the sauce and it marinades for 24 hours, then dried for about 8.

The result is a chewy, smokey with a bit of bite jerky.