What's for dinner ?
Contributors to this thread:Connecticut
From: steve
25-Feb-15
From: spike78
25-Feb-15
Nice and bloody only way to make it! And that beer looks good too!
From: spike78
25-Feb-15
But nothing beats a pot of veni-stew on a cold winter day.
From: CTCrow
26-Feb-15
Even sponge bob wanted a bite of that!
From: steve
26-Feb-15
I wanted to see how long it would take you not bad .
From: cjb5591
26-Feb-15
But nothing beats a pot of veni-stew on a cold winter day.
Except maybe a steaming bowl of slow-cooked venison chili!
From: spike78
26-Feb-15
Cj, I think that will be my next dish. Nothing like farting all day in a nice warm enclosed house.
From: cjb5591
26-Feb-15
Funny thing is, the last two batches of this I made caused none of that, probably because I didn't put any beans in it! Just meat, veggies and oh yeah, dark chocolate.
From: spike78
26-Feb-15
You have to add jalepenos to spice it up.
From: cjb5591
26-Feb-15
Oh, the jalapenos are in there along with red & green pepper, and black & cayenne!
From: notme
26-Feb-15
backstrap wrapped in bacon,marinated in guiness black n garlic..string beans with shrooms,garlic,tomato sauce..pollenta with gorganzola..nice cold beer..mmmmm
From: notme
26-Feb-15
FAT BASTARD marinated in backstrap n guiness black..lol
From: DeerDan
27-Feb-15
Haven't had to buy red meat in months! Venisonroast
From: DeerDan
27-Feb-15
Venison french meat pie
From: DeerDan
27-Feb-15
Deer dogs!
From: spike78
27-Feb-15
From: spike78
27-Feb-15
From: spike78
27-Feb-15
And one of my favorites, veni-stuffed green peppers.
From: Straight Arrow
14-Mar-15
Hey Spike,
Nice rare and juicy! I'd opt for a nice California or Washington State Cabernet!
From: soapdish
14-Mar-15
Everybody is having venison. Bloodied, stuffed and In a pie.What? No beaver? is trapping season closed.......
From: tobywon
14-Mar-15
Venison Marsala...the kids ask for seconds and people that claim that they don't care for venison get this dish first from me.
From: soapdish
14-Mar-15
That marsala looks good. Can you put the recipe up here. Maybe if some of you guys can put up some good ones for all to try. Especially for new hunters. I remember the first time I tried to replicate hungarian goulash. Didnt go so well
From: Gregg Karal
15-Mar-15
Neck roast with mushrooms slow cooked over fire at a boy scout campout
From: tobywon
15-Mar-15
Soapdish, I take backstraps or cut thin steaks and pound them to even thickness (about 1 1/2 to 2 lbs of venison). I typically butterfly backstraps to make them larger. Cut up mushrooms and sauté in butter or veg oil until tender (chicken or veal marsala is typically made with butter). If I don't have mushrooms, I use onions. Take them out of the pan add more butter or oil and quickly fry venison that is coated with flour. Add butter or oil as needed. I pretty much just brown them very quick on high to med high heat. Then add mushrooms back in and 3/4 cup of marsala cooking wine and 1/4 cup of water. Move pieces of venison around and allow the marsala to reduce and thicken. By moving the pieces around the flour will also thicken the sauce. Enjoy.
From: soapdish
16-Mar-15
Thank you.
From: BowBen
16-Mar-15
Got bologna?
From: BowBen
16-Mar-15
How about jalapeño summer sausage with cheese?
From: BowBen
16-Mar-15
Nothing like venison hot dogs.
From: BowBen
16-Mar-15
One of my new favorites, cooler meat, vacuum sealed venison cooked in a regular cooler with water around 142 degrees. Technique called sous-vide, amazing.
From: BowBen
16-Mar-15
Venison sausage biscuits and gravy.
From: BowBen
16-Mar-15
Venison sausage biscuits and gravy.
From: BowBen
16-Mar-15
Venison sausage biscuits and gravy.
From: BowBen
16-Mar-15
Try this recipe with ground venison, fantastic.
From: crestedbutte
16-Mar-15
Deer tenderloin....spiced up!
From: crestedbutte
16-Mar-15
marinade
From: crestedbutte
16-Mar-15
jalepenos placed on top and wrapped in bacon.
From: crestedbutte
16-Mar-15
to the smoker.
From: crestedbutte
16-Mar-15
With sides and an "udderly" good beer!
