Recent content by OzFire

Deer Liver is a great meat, I would dice into 1 inch cubes soak in milk overnight if you want a richer flavor - using a larding needle thread thick strips of bacon through the cubes In a large dutch oven I would simmer mixed vegies in milk with the liver for about 2 hours. - 150 C in the oven -...

Sashimi I have served Sashimi style squid and tuna on equally thin slices of strawberry's and kiwi fruit - some call them Chinese gooseberries you have to let them sit for an hour before serving - NO LONGER the acids from the fruit pickle the fish, My Japanese friend has her family back...

I have not tried Ostrich myself, but if it like EMU it is like prime beef in flavor. The steaming firms and sets the meat while bolsering the moisture. If we relied on the hot oil to cook the meat it would dry out and toughen. but being already cooked we can use very hot oil just to brown it...

A nice simple classy dish with ground meat. works well with beef, pork, roo and venison. 1 Kg lean ground beef 2 cups of mashed potatoes 1 minced leek 1 minced medium carrot 1/4 teaspoon of Chinese 5 spice powder 1/2 Teaspoon of black pepper pinch of salt Method: In a mixer with a dough hook...

I use ginger and Jasmine green tea in brining pork... I also inject it into the meat with a syringe (without the salt and sugar) I also inject melted butter and chill for a day before smoking. Makes a huge difference. some teas are great with fish as well. only problem is the tannin in normal...