Independent food suppliers

So heading into the next round of isolation we opted for OTP overload, Brett's deer haunches excellent, just loads of black pepper as a crusty type attempt. Deer loin and other joys await but tomorrow is the Cull Yaw leg. I know Chris the Gavel singed his, has anyone else have recommendations, otherwise will go for simple slower roast.
Funnily enough just stocked up on some more red meat. 2.5 KG of Paul Ainsworth fillet and about 9KG of aged sirloin should keep us going.
Still have the Fairfield’s spuds in the shed and some local Italian restaurant pasta in the feeezer. HG Walter provided tonight’s meal,
Will be Christmas soon.
 
Well after keeping tabs on this thread and congratulating myself on not biting we've finally bitten. We've got some Bratt 8kg of sirloin, 4kg of aged mutton loin, some fallow deer haunch, an Ainsworth duck and some cull yaw mince. Very excited to try some of this... But my wallet is significantly lighter and my wife asked whether it was expensive, which to be honest it isn't compared to the prices at Waitrose!
 
I fear I have sinned. Herself had a craving for Beef Rendang, We had a rack of Ledbury short ribs in the freezer, some coconut milk and spices from Indonesia. Defrosted, into the pressure cooker for an hour....the best rendang man has ever made or woman tasted. Now one starts to wonder, would it work with Brett's venison...?
I have to admit, there's a small part of me that worries about what I'm going to do for meat when the current apocalypse ends. Those ribs...
 
Well after keeping tabs on this thread and congratulating myself on not biting we've finally bitten. We've got some Bratt 8kg of sirloin, 4kg of aged mutton loin, some fallow deer haunch, an Ainsworth duck and some cull yaw mince. Very excited to try some of this... But my wallet is significantly lighter and my wife asked whether it was expensive, which to be honest it isn't compared to the prices at Waitrose!
How did you find it Gareth. I’ve had the Bratt Sirloin and like most of them actually relatively good value given you get 8-10 good sized steaks.
The Ikoyi sirloin was perhaps the best and I only managed to get it once as it had a bit more of a game feel and nose from the ageing, really good. The Bratt is cleaner but lovely steaks. The PA fillet is good value.
 
How did you find it Gareth. I’ve had the Bratt Sirloin and like most of them actually relatively good value given you get 8-10 good sized steaks.
The Ikoyi sirloin was perhaps the best and I only managed to get it once as it had a bit more of a game feel and nose from the ageing, really good. The Bratt is cleaner but lovely steaks. The PA fillet is good value.
We had one on Thursday and it was fantastic. Pan fried for 3-4 mins either side in some butter, oil, with some garlic and parsley added at the end then into the oven for 4 mins and then rested for 10. It was really incredible. The other stuff has gone in the freezer. Fran came home wanting a cocktail and I had to confess we had no ice as I'd poured it away to make room for the meat. Fortunately once she tasted the steak she was converted.

Also good to get all the bones. I made some demi-glace with them (not ideal bones but good enough) yesterday and I now have 12 nice nuggets of deliciousness ready to convert into sauce for the steaks! We also tried the mutton loin on Friday which were also equally good. They had a depth of flavour and slight gaminess with hints of lambiness that was very appealing. The bones also made for a good sauce.

Today I'm decorating Christmas cakes and then cooking the Gauthier meal up later. I love foodie weekend!
 
We had one on Thursday and it was fantastic. Pan fried for 3-4 mins either side in some butter, oil, with some garlic and parsley added at the end then into the oven for 4 mins and then rested for 10. It was really incredible. The other stuff has gone in the freezer. Fran came home wanting a cocktail and I had to confess we had no ice as I'd poured it away to make room for the meat. Fortunately once she tasted the steak she was converted.

Also good to get all the bones. I made some demi-glace with them (not ideal bones but good enough) yesterday and I now have 12 nice nuggets of deliciousness ready to convert into sauce for the steaks! We also tried the mutton loin on Friday which were also equally good. They had a depth of flavour and slight gaminess with hints of lambiness that was very appealing. The bones also made for a good sauce.

Today I'm decorating Christmas cakes and then cooking the Gauthier meal up later. I love foodie weekend!

demi glacé with the bones, frozen into ice cubes? Genius. I wish I’d have thought of that.

that said - friends whose dogs are on a raw food diet are pretty pleased with the bones when they arrive.
 
demi glacé with the bones, frozen into ice cubes? Genius. I wish I’d have thought of that.

that said - friends whose dogs are on a raw food diet are pretty pleased with the bones when they arrive.
Yup just cut up into 1 x 2 inch square wrap in cling film and put 6 in a small zip lock bag. Take out as needed. I've got game, veal and now beef demi-glace in the freezer. They last for ages. I don't season or add any bouquet garni either so they are neutral and can be used to develop into tons of different sauces quite easily.

Sadly we don't have a dog yet but I imagine when we do (dachshund called Basil is the plan) he might well complain about this "waste" of bones.
 
I fear I have sinned. Herself had a craving for Beef Rendang, We had a rack of Ledbury short ribs in the freezer, some coconut milk and spices from Indonesia. Defrosted, into the pressure cooker for an hour....the best rendang man has ever made or woman tasted. Now one starts to wonder, would it work with Brett's venison...?

Venison works a treat with south east asian cooking but I'm not sure it would work with a pressure cooker?
 
Courtyard Dairy offering a free Tunworth for orders over £35 this week

Thanks for the heads up. It was your post that prompted the order that arrived today. After a week of work, I can't think of anything better than an evening in front of the fire with this lot, some good bread and the bottle of Gonzalez Byass Apostoles that I will soon be opening.

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