by TassieTiger » 23 Nov 2018, 4:52 pm
Thanks for Replies.
I think once I’ve got a couple done in daylight hours, I’ll become better at it when pressed in poor light. But I don’t want to waste.
I curried some fillets cut from back legs the other night using some carrot, onions, powders and spices and my secret ingredient - big red tomato soup!
Braise the meat and onions, then simmer in tomato soup / milk / water - add carrots with curry powder, spices and when carrots are soft as - serve on bed of mash.
I told people it was chicken and everyone absolutely loved it !!
Cheers.
Tikka .260 (Z5 5x25/52)
Steyr Pro Varmint .223 - VX 3
CZ455 .22 & Norinco .22 (vtex 4-12, bush 3-9)
ATA 686 U/O 12g & Baikal S/S 12g.
Adler a110 reddot
Sauer 30-06 - VX 3
Howa 300 win mag. SHV 5-20/56
Marlin SBL 45/70