onglet wrote in rec.food.cooking:

> On 4/2/2016 6:02 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Now I am into our normal routine of cooking up lunches and other
> > things for through the work week.
> >
> > Some of the venison sausage is baking in small balls to be used in a
> > sort of Pho like soup. Some is in long thin tube shapes to be
> > surrounded by fresh dough and baked.
> >
> > It's a sort of combination family bit where when we do that (every
> > weekend) we all make some parts.
> >
> > This weekend, Don pulled the duck carcass bones out plus a chicken
> > carcass of bones and started what will be about 1.5 gallons of
> > broth.
>
> Good stuff, would make a fine gravy starter to.

It would but this set is dedicated to stock needs. The stuff in the
store is pretty much water with artifical coloring best as I can tell.

This one may be a mixed batch from chicken and duck but it gelled very
well.

> > Charlotte prepped a bunch of veggies (peelings to the broth) and I
> > was pretty lazy having only mixed the sausage and cleaned up the
> > grinder. Oh, ok, I made the trout. I also started what is
> > essentially a pizza dough for wrapping around the now baking
> > sausage tubes.
> >
> > The broth will be ready tomorrow and we will assemble a sort of Pho
> > like set of containers with lots of greens and udon and add baked
> > sausage balls.
>
> Now that is good eating!

Yup, she just had her first bowl of what is a pretty close match to
Pho. She added dried chives, miso, and some of the cut up mustard
greens to this one. She's got 5 servings in the freezer (sans udon
which she makes separate then adds).

The pizza dough got wrapped around the already cooked venison sausage
shapes and baked for 15 minutes at 400F (just right since the meat
inside was still fairly hot when I rolled them). Kinda like
pigs-in-a-blanket but more flavor. I liked the effect of the venison
mix being less fatty yet still enough in the blend to make for a good
meat roll baking. With full on pork, it tends to be a soggy mess.

Right now I am making simple white egg bread in the ABM and on the
stove, what USA would call lamb curry and a more sensible people would
call mutton curry. You will see some pictures here and there on it.

Lamb (really mutton shoulder, bone in) curry

6 cups water
12 fairly heaping TB Mortons brown gravy mix
2 TB (roughly) Rogan Josh
1/4 TS (roughly) smoked chipotle (have a grinder of it)
1.5lbs mutton (USA dark red shoulder lamb with bone in)

I can tell by feel when it's done but since this is a lazy weekend dish
here, I never really paid that much attention. This time the
lamb/mutton went into the gravy frozen so should take a little under 2
hours.

Once the lamb/mutton fat infuses the gravy, it is to die for awesomely
good! The meat will be fork tender cuttable as well.

--