A slow-cooked summer twist on a Japanese classic – with rich game and punchy homemade teriyaki. 🦌 Ingredients (Makes ~8 onigiri) For the slow-cooked venison filling: Homemade Teriyaki Sauce: For the rice: To assemble: 👩🍳 Method 1. Slow cook the venisonBrown the venison in oil with a little salt and pepper. Cover with water or […]
We serve this one at our markets and pop ups and it’s always a winner especially in colder weather! This recipe is super simple and quick to do. Perfect for slow cookers, one pots and wonderbags. You can also do it the ‘old fashioned’ way with a big pot on the stove. Also works with […]
This recipe was submitted by a customer (Chris) who based the recipe on carribean oxtail. Ingredients Method: I pressure cooked in Ninja for 90 mins, so 3 hours in oven. If meat not frozen you may need less time but it probably doesn’t matter too much. Neck is more forgiving than other cuts so was […]
This is not actually a recipe, because a good stew barely needs a recipe. Instead of specifics, I’m going to break down my general process for making stews out of neck, or other bone-in cuts. It’s pretty simple, and gives you loads of flexibility as to how you want your food to taste. I ALWAYS […]
