Wednesday, 14 February 2018

Sustainable Table Venison Salami

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The venison salami is now ready and tastes great in plain and chilli.

The finished product.
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 The source
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Day 1 fresh made salami
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 Packing the product
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With its friends jerky and dried apricots.
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Thursday, 1 February 2018

Kayak Fishing Kow Swamp Victoria

 Sunrise over Kow Swamp near Gunbower.
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 The full blue / blood moon  setting
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 Kow Swamp
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 Bit rough as the wind got up on the exposed lake area.
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Kayak in its cradle keeping the tinny company.
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Sunday, 28 January 2018

Kayak


My new Hobie Pro Angler 12 Kayak for fishing and hunting.

Hobie PA 12
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 It only weights 50 KG so can go in the trailer on the trailer rack above the quad bike or on the ute roof.
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 The maiden voyage
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 Peddle power
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 DIY duck blind
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 Sneaky . . . .
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 Folds up very small.
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Monday, 22 January 2018

Eggplant Parmigiana

The aubergine (also called eggplant) from my garden
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INGREDIENTS
  • eggplant, thinly sliced
  • bocconcini cheese
  • tomato pasata sauce
  • olive oil
  • Fresh basil leaves
  • Fresh grated parmesan cheese
  • fresh white breadcrumbs
METHOD
Preheat oven to 200°C. Lightly grease a baking dish. Heat a barbecue or chargrill pan to a high heat.
Brush both sides of eggplant slices with olive oil. Grill eggplant each side until charred and tender.
Remove to a plate. 
Put a layer of eggplant on the base of dish. Add a layer of tomato pasata sauce, basil, parmesan and bocconcini cheese. Repeat until all egg plant is used up.
Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and bread crumbs are golden brown. Stand for 10 minutes. Serve.

 The bounty
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And a little cucumber . . . 
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Monday, 15 January 2018

Sustainable Table - Venison Steak, Sausages and Salami's

Processing my organic wild harvested protein from my blog post - http://wfrblog.blogspot.com.au/2018/01/harvesting-organic-free-range-meat.html
 Venison Fennel and White Wine sausages and
Venison Fennel and White Wine and Cranberry sausages.
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 Venison Salami and Venison Chilli Salami in the Dry Curing Chamber
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Rumps, topsides, rounds and silversides vacuum packed whole and ageing in the fridge set to become, steaks, roasts, schnitzel and spicy venison jerky.
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Blanket Bay Cape Otway Victoria


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