Crumbed Mustard Chital Back strap with Cranberry sauce
Ingredients
1.5 kg Venison back... moreCrumbed Mustard Chital Back strap with Cranberry sauce
Ingredients
1.5 kg Venison back strap
3-4 rashes of Bacon
2-3 Tablespoons Mustard
4 Teaspoons Cranberry sauce
3 Cups Red Wine
1 Cup Bread crumbs
15 grams Himalayan salt
15 grams Paprika
15 grams Celery Salt
15 grams 4 Seasoned pepper
5 grams Dried Basil
5 grams Dried Parsley
5 grams Dried Oregano
2.5 grams Garlic Salt
2.5 grams Minced Garlic
15 grams Goji Berries
Method
Mix all dry ingredients together in a lip lock bag, shaking well
Paste the Back strap evenly with mustard
Place dry ingredients in a large dish and roll the back strap in the crumbs
Lay rashes of bacon flat side by side on bench top, placing meat at the edge of bacon
Wrapping bacon tightly over meat and pin with toothpicks
There are 2 ways of cooking this recipe in the oven or in a smoke house – refer below for method you choose.
Oven
Pre-heat oven to 90-100 degrees
Place back strap into a deep cooking dish
Pour 3 cups Red wine over back strap
Place dish in oven and slow cook till meat’s internal temp reaches 68 degrees (3-4 hours)
Remove dish from oven, resting for 10min
Garnish with cranberry sauce on top & serve
Smoke house
Pre-heat smoke house until temperature sits about 90-100 degrees
Place back strap into a deep cooking dish
Pour 3 cups Red wine over back strap
Place 1 cup of saw dust into saw dust tray to start the smoking process
Transfer dish to smoke house, slowly cooking until meat’s internal temp reaches 68 degrees (3-4 hours)
Remove dish from smoke house, resting for 10min
Garnish with cranberry sauce on top & serve less
Method
1. In a separate bowl combine the marinate ingredients and mix well.
2. Place your spare ribs in a container and pour your marinate over them. Cover top and place in fridge for 12 hours
3. Pre heat your BBQ on a low-medium heat and cook for bout 20min turning regularly.
4. Once cooked mix your sauce ingredients together and either drizzle over spare ribs or dip each piece into the sauce less
Since it Australia Day and this being the first post why not start it off with the traditional Lamb Lamb racks covered with... moreSince it Australia Day and this being the first post why not start it off with the traditional Lamb Lamb racks covered with herbs 2 racks of lamb with 5 pins each Marinate ingredients 1/4 cup honey 1/4 cup cranberry sauce 1 tablespoon whole grain mustard seed 1 teaspoon minced garlic
1. Pre heat oven to 220c
2. In a bowl mix your Honey, cranberries, Mustard and garlic.
3. In another separate bowl mix all dry ingredients together very well
4. Place your 2 lamb racks on a flat plate and baste half of the marinate over the racks
5. Evenly rub the dry ingredients over your lamb racks and make sure all parts are covered.
6. Wrap alfoil around the exposed bone to help prevent browning.
7. In a deep oven tray and 1 teaspoon of olive oil and rub over tray.
8. Place your lamb racks into oven tray and into oven for 45-50 min basting left over marinate every 10min ( cooking times will vary depending on thickness of racks)
9. Once cooked remove from oven basting once more and let rest for 10 min before serving. less