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Border

Netted

Just had a couple of hours with a knife.

One roe deer skinned, butchered, bagged and put in the freezer.

I normally just bagged the ribs and chuck them on the grill during the summer, but this time, I deboned them and added salt and pepper mix, raw onion, dried parsley and streaky bacon, rolled and netted them.





They are cooking at the moment, so in about an hours time, if the result is presentable, I will post a pic.

I also have 8 belly flaps of some wild boar porkers, 3 of them got the salt, pepper and raw onion treatment, and are now waiting to be cooked. I think I might roll some of the others with chopped hazel nuts and prunes.



What do you stuff in your belly flaps? (steady 12Bore)
12Bore

Why pick on me?
Border

12Bore wrote:
Why pick on me?


Cause........ I knew with that post title, you would be the first to post.

I have just recieved a pm saying that in the UK they are called rolled belly.

So.........12bore what do you stuff your rolled belly with.  
sod

Them in my rolling belly would be great    
12Bore

If it's pork belly, black pudding, and then cook it gently and slowly, till the black pud is almost dissolved, food of the gods.
WhatCameFirst

12Bore wrote:
If it's pork belly, black pudding, and then cook it gently and slowly, till the black pud is almost dissolved, food of the gods.


On nom nom nom.  I am soooooo looking forward to my pig coming from Debbie..  

Border, that looks wonderful!
Border

We have a pig (90kg live weight) coming on Saturday. Saturday's evening meal  will be 1" thick chops and apple sauce.

Here are the finshed products, look very much the same, but have completely different tastes.

Roe rolled belly.



Wild boar rolled belly.

jimbo

that looks really good - would like to try and make some Border
Lorrainelovesplants

Yes, that does look really good.

Im trying to get the boys to go out and bag me some more game this winter.  Just keeps bdooly raining though.
debbie

I notice you are all using nets - it all looks fantastic.  I do this sort of thing with both belly and loin but tie rather than net
Border

debbie wrote:
I notice you are all using nets - it all looks fantastic. I do this sort of thing with both belly and loin but tie rather than net


I find using net is so much easier the messing about with wet fingers trying to tie knots with cotton string.

IMO I think net keeps the roll firmer when cuting and looks better than cotton string, but maybe thats because I'm rubbish at using string.

I use this to put the net around the joint, place joint into pipe, and pull out other end, simple.


Border

Well...... I've just done the pig and lamb rolled belly.

I did one of the pigs with a light salt and peper mix with prunes and the other with salt pepper garlic and raw onion.

For the lamb one was covered in salt, pepper, garlic and raw onion, and the other covered with salt pepper garlic and dried mint.

The dried mint belly flap,



All four, just have two more to do on the lamb that I'm butching next weekend.

12Bore

Thanks for the pics, I have a lamb belly in the freezer and was wondering what to do with it, all I need now is to get hold of some butcher's string, Amazon only seem to do it in far to large for me lengths.
MrsWW

12Bore wrote:
Thanks for the pics, I have a lamb belly in the freezer and was wondering what to do with it, all I need now is to get hold of some butcher's string, Amazon only seem to do it in far to large for me lengths.


How much do you need?  I've got a reel and could send you some if you like  
debbie

Go to your local butcher- they'll probably sell you a real for about 4. or like Teri, I could send you some.  

Oh, and lamb belly is known breast   don't ask me why its a different name
Border

debbie wrote:
 

Oh, and lamb belly is known breast don't ask me why its a different name


You never to old to learn.......I did not know that,  over here pig, lamb and roe are all called belly flaps.

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