I am thinking of growing Yate's Onion "Hunter River White" and wondered if anyone here could tell me anything about them. Are they a "sweet" ie salad type or a more pungent variety? Are they a good producer? good keeper? long day variety? etc. (I posted this on the Australian forum "Cornucopia", since this is an Australian onion, but have decided that no-one reads that forum)! Thanks Brien

Dale - I'm here to vote "yes" in this area! My DH is an avid deer hunter. Has been for years. We had 2 deer fill our freezer last fall/winter. I've even taken up bow-hunting with him. This fall will be my first out...hoping I can actually experience it. I'm practicing. LOL! I have found that the way venison is "field-dressed" is directly related to the taste of the venison. It's VERY important to eliminate that gamey taste. Some just don't have the stomach for it, but thank goodness my DH does. We have our deer processed much the way beef is cut. His buddies didn't know that one could have a good roast or eveN tenderized steak made from venison until I came along and requested those cuts. In fact, tomorrow is his birthday and he requested "chicken fried" venison. I also make a mean roast with sliced onions, granny smith apples and beef broth out of venison. One can add any number of herbs from the garden to season the venison also. I just recently found a chili recipe with ground venison, bacon, white beans, tomatoes and green chilis that I'll be trying as soon as the weather turns cooler. And just fyi - I have also in years past made a really tasty pheasant/rice casserole. Fried quail is also just about as good as poultry gets with the added herbs from the garden. But I'm really partial to venison. Grilled backstrap is as good as the heart of any T-bone if seasoned right...and venison is much healthier since they are herbivores (sp?). Lower in fat and cholesteral too. I use ground venison the same way I would use ground beef. I also have to add that in Crested Butte, Colorado years ago, I had Elk Canniloni. It was at a place that was named the "something" Noodle. They had their own beds out back that grew their own leaf products for their salads and the taste of their salads and their main dishes was just AMAZING! It was TO DIE FOR!!! Elk aren't as plentiful here, but I sure wish they were. OK...that's my 2 cents worth! Hope some others pitch in here! Paula

Welcome to you both! I make Hunter Suace from my homemade Brown Sauce (one of the four Mother Sauces). It is so rich and delicious. It takes some time to make your own Brown Sauce but the results are worth it and it can be used to make so many lovley sauce variations in no time flat. I'm never without it. I saute a diced shallot in butter, add sliced mushrooms and saute until soft but not brown. Add in my brown sauce and a good glug, glug of red wine. Season with fresh pepper and simmer until reduced by 1/3. . Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace

I discovered yesterday that he told someone he likes me. Must be my attempts to talk to him in Italian. The other day I discovered he'd dug over one of the beds I'd been improving. The starting point was solid clay, I'd carted loads and loads of composted horse manure to create a raised bed. He thought he'd help by digging it over for me. Except he dug down a deep shovel depth and brought the clay back to the surface. Then we had torrential rain and he wondered why the bed was a lake of grey/brown water.