Diesel Rogers Dining with Diesel www.sunlive.co.nz

Before I get into this week's rant, I am finding it difficult trying to come to terms with the events in Christchurch and I would like to pass on my deepest sympathy to all you folk down there struggling with everything. Our thoughts are with you, from all of us here in Diesel land.

I've been deluged with letters, emails, invitations and junkets lately.
Although with the junket, I've never been a big fan of curdled dairy food.
And my invitation to the royal wedding was supposed to be in the mailbox this week. The only thing I can think of is that the postman took exception to my picture last week of ‘postman's legs' and has buried my letter under the hedge.
Well that is an exaggeration. The postie and I have a great relationship. Although I can't say the same for the milkman – haven't seen him for years.
One letter this week from Sally raises a good point about the slugs mentioned a couple of columns back:
Dear Diesel. I look forward each week to your article which always proves that a round, brown lab knows more than anyone, but not about slugs. Those big fellows are not nasty slimy ones but good slugs. They are carnivores, not herbivores, which is why they eat cat food. They also eat a lot of other bugs and garden pests so should be encouraged to live at your place.
Once I woke in the night and found a huge one whizzing up the duvet.
I put it back out the window and lay there imagining the newspaper headline. ‘Woman eaten by giant slug'.
Don't let them near your food bowl. Sally.

In other jobs, I've been doing some fundraising for the SPCA and recently went to speak at the Te Puke Probus Club.
Well, I didn't exactly speak much, I delegate that these days. They had a minute's silence to mark a bereavement. I managed to stay quiet for 59 seconds till I thought someone should say something. It's always hard to know what to say in these situations, so I usually go with ‘woof'.
It seemed appropriate this day as well.
Well that's all my good people, as my sense of humour has been a little curdled over the past few days, but it is good to see the Kiwi spirit is alive and well in Christchurch with everyone pitching in to help.
Take it easy you folk and we are surely thinking of you and I will be collecting bones for all you homeless canines.

Venison steaks
Ingredients
4 venison steaks
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp butter
Fresh mushrooms, sliced
Salt and pepper
White wine or sherry
Method
In a skillet over medium heat, brown the venison on each side then remove from pan. Add onions, garlic and mushrooms and sauté until the onions are clear. Put venison back into the skillet with vegetables and season with salt and pepper. Pour enough wine or sherry over the top to be able to simmer. Cover with a lid and simmer over low heat 10-15 minutes.
The secret to great venison is not to cook it over high heat and not to overcook it. Venison is drier than beef and needs to be sautéed in a little butter or margarine.