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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Sunday, 14 January 2018

Harvesting Organic Free Range Meat

 Ethically and humanly harvested on private land.

 Cryovac'ed and ageing before further processing.
Steaks, roasts, sausages, salami and jerky.

Salted hide ready for the tannery.

Monday, 1 January 2018

Goodbye 2017 Hello 2018

After a stella 2017 and some personal bests and bucket list items done.Victorian High Country, Thailand, Portland tuna, Nelson Mulloway, Darwin and the NT, Townsville, outback properties, Victorian duck opening and ducks on the rice.
Looking forward to an even better 2018 with some of the same and some new stuff.

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Wednesday, 20 December 2017

Flavours in the Yard December 2017

 Apricots
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 Drying Apricots
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 Cherries
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 Bay Tree
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 Tomato
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 Lemons, Limes and Mandrines
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 Tarragon
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 Greek Basil
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 Curry Leaf
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 Cucumber
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 Parsley
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 Sage
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 Mint
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 Figs (soon)
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 Figs
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 Chilli
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 Oregano
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 Coriander
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 Sweet Potato (new)
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 Garlic
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 Rosemary
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 Egg Plant (Aubergine)
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 Grapes
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 Lemon Grass
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 Purple Sage
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Chives
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Marjoram
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Thyme
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Salami (drying only six weeks to go)
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