2018 Game dishes
Contributors to this thread:Massachusetts
From: xi
13-May-18
Took left over potatoes from a first Communion party and made a killer Turkey hash for myself, I mean my wife this morning. Haha, double yolk egg from one of our over achiever hens also.
From: TT-Pi
13-May-18
I bet "your wife" loved it! Looks great Xi
From: bowandspear
14-May-18
Looks great XI! And thanks for getting this thread going.
From: xi
18-May-18
Morel venison bacon cheeseburgers, you wont see these at the royal wedding ! Real cool thing is those Morels were harvested 10 yds from the tree stand where that venison was taken.
From: bowandspear
18-May-18
XI you are pulling me here, I can Smell that from here!!!
From: xi
19-May-18
Come on everyone, am I the only one cooking. Potatoes, backstraps, Morels and Vidalia onions.
From: huntskifishcook
19-May-18
Xi, you are owning this thread man! I haven't had much time for cooking recently, not game or fish dishes at home anyway.
From: huntskifishcook
27-May-18
Finally had some time to do a little cooking of my own last night. This was part of a late Mothers day dinner for my Mom. Turkey roulade stuffed with sausage made from the drumsticks, cooked the whole thing sous vide in rendered pork fat and seared it hard on the grill to finish. Topped it with cider/maple/turkey jus.
From: xi
28-May-18
HFSC, first I can't even say those words, second I would be missing a finger making that. But, I would pay you a decent amount for a plate of it. I'm out of your league on the cooking abilities, I bow my head to you !
From: Moons22
28-May-18
HFC that looks awesome!!
From: Come november
28-May-18
Barnstable harbor duck.
From: xi
28-May-18
Perfectly done, skin on medium rare, outstanding !
From: spike78
28-May-18
Damn you guys make me look like I don’t know how to cook. I’m honestly too lazy to put together good stuff like that. It would also help if I had some meat to cook! Horrible last few years hunting for me. Although I do have some pheasant and chukar at least. Any ideas for that?
From: TT-Pi
28-May-18
I think I'll photocopy all of these dishes and make a New England ( Massachusettes Gourmet ) cookbook. Outstanding presentation people, Keep going, we can sell it along with the T-shirt. Maybe a Big Rut calandar too. But .... Who will get the Mr. November spot ???
From: huntskifishcook
28-May-18
Xi, all I had to do to learn that stuff was get myself into student loan debt up to my eyeballs, haha! I'm still envious of your mountain of morels.
Comenovember, that looks like wonderfully cooked duck skin!
From: PublicLandHunter
28-May-18
Did my second and final batch of summer sausage. It was a successful repeat, and now one of my signature recipes. Two back strap roasts and a rib roast to go before all my tags are eaten.... For those who got ducks, Google the Vanderbilt duck recipe... I will never cook duck any other way again.
From: Jebediah
28-May-18
Fantastic work everyone!
From: Jebediah
28-May-18
Fantastic work everyone!
From: bowandspear
29-May-18
HFC that is amazing work! Someday i may actually get a turkey with the longbow and I'm looking up this recipe! Come November that duck!!!!
Seeing I wiffed on turkey season with the LB, I took my youngest squid fishing Friday night and we nailed about 25 lbs of loligo in Newport. He loves to clean and cook them so last night was fried calamari in Thai sweet /spicy chili sauce. (Still wish it was turkey)
From: xi
29-May-18
We got to settle down with this thread, I got to work and that calamary dish isn't helping me, holy crap !
From: Come november
29-May-18
For tonite, Buzzards Bay sea bass. They are thick as thieves at the Texas tower.
From: bowandspear
29-May-18
Come November -1. there is nothing better, right! 2 - tower is a fictitious place, does not exist. Don't listen to him, he is high on duck fat :)
From: spike78
29-May-18
Bowandspear damn I’m drooling. I didn’t even know squid could be caught around here? How do you catch them?
From: bowandspear
29-May-18
From: bowandspear
29-May-18
bowandspear's Link
From: bowandspear
29-May-18
bowandspear's Link
removed my previous post and PM the info so we can keep this thread to exactly what it should be about, getting fat . *I did not post any links I don't know why that is showing. ignore that.
From: Skippah
30-May-18
Whole grilled black sea bass from Buzzards Bay
From: xi
30-May-18
NICE !
From: Will
30-May-18
Dang - this is a tasty thread! Who else feels HFSC is required to cook a feast for the rest of us at the next BowsiteMA get together :)
From: huntskifishcook
30-May-18
Will, you guts catch and kill, I'll be more than happy to cook at a get together.
Bowandspear, thanks for the tips on squid fishing. I've tried a couple times, but went home hungry both times.
From: Come november
04-Jun-18
My secret recipe/ venison meatloaf
From: Moons22
04-Jun-18
I like "secret" recipes!.....
From: Belchertown Bowman
04-Jun-18
I was ignoring this thread,..
boy was that a mistake!
From: Come november
04-Jun-18
Nothing but fine cuisine comes out of my kitchen!
From: Dthfrmabove
04-Jun-18
Blackened striper tacos with a mango avacado salsa topped with chipotle aioli and a fresh cabbage. Been 8 months since we had it this fresh!! Nothing better
From: xi
09-Jun-18
Jalapeno, avocado stuffed venison bites, love my charcoal !
From: Moons22
10-Jun-18
Wrapped in bacon!
From: Belchertown Bowman
10-Jun-18
Seems like slow cooked too by the amount of charcoal!,.. nice job
From: Jebediah
10-Jun-18
Looking at this thread while eating my McDonalds cheeseburger, heartbreaking.
From: xi
10-Aug-18
Venison, bacon pizza, and jalapenos, with blue cheese dressing !
Venison, bacon pizza, and jalapenos, with blue cheese dressing !
Love my Blackstone grill !
From: Huntskifishcook
10-Aug-18
Oh man, it's been too long since I've had venison.
From: bowandspear
15-Aug-18
If there ever was inspiration to fill a tag, thus thread us it! such great stuff! XI, you can grill in my camp any time!
From: bowandspear
16-Aug-18
The last backstrap in my vitamin v bank went into the cast iron skillet with the king bolete mushrooms we harvested Tuesday. 6-ish weeks to go!
From: xi
16-Aug-18
Doesn't look like you need a cook in camp !
From: xi
15-Oct-18
From: xi
15-Oct-18
Chicken mushrooms and vidalia onions with provolone cheese on venison burgers. Ain't America great !
From: Dthfrmabove
15-Oct-18
Venison stew !!!! Nothing better on a chilly night !
Oh forgot to mention I made a mushroom gravy that I added to the stew. Chicken of the woods that I harvested off an oak. Really made a difference in the finished product
Venison stew !!!! Nothing better on a chilly night !
Oh forgot to mention I made a mushroom gravy that I added to the stew. Chicken of the woods that I harvested off an oak. Really made a difference in the finished product
Bowandspear spear inspired venison pastrami. Gotta tell you it was fabulous. Only made one tweak to the run and when I served it to a good friend of mine ( non hunter, but venison lover ). He thought it was really good store bought pastrami. Then I told him it was venison and his jaw hit the floor. Now he wants to take up hunting !!!!
Thanks for the recipe, you da man !!!!
From: bowandspear
15-Oct-18
Yah, ain't Anerica great :) XI youvda man, that all looks incredible. Congrats treasuring that sacred harvest and transforming it in to something great. Wish I had me some venison stew. Two thumbs up!
From: Treestalker
15-Oct-18
Hahaha “come November “ that kitchen pic almost lookes like mine. Hence no pics. Lol. PA doe backstrap breaded in egg beer and homemade cornmeal fried in mass bear grease. Don’t get no better we had a good day soaking wet a real meal was in order the wife made a side salad !!!! It’s still sitting there !
From: Addicted
15-Oct-18
Venison chops last night and tacos tonight!
From: Les
19-Oct-18
Friday's lunch is liver and onions over rice
From: bowandspear
19-Oct-18
Les, every year I say I am going to try deer liver and onions and don't. Do you do anything special I should try?
From: Les
19-Oct-18
I don't do anything special. I'm not a great cook at all to say the least. My wife does almost all the cooking. But I can fake it if it's easy enough. I cut the liver into about 1 inch or smaller strips, put some butter in a frying pan, add the onions, cook them till they brown then add the liver and try to get a good sear on all sides and don't cook too long or it gets dry inside. Pour everything from the pan onto some rice to soak up the grease, add salt. I was thinking some cherry tomatoes added to the pan with the onions would have been nice but I didn't have any today.
From: Steveeg
21-Oct-18
All trimmed up ready for tonight.
From: Les
23-Oct-18
First steaks from my doe last week.
From: Public land hunter
30-Oct-18
So.... Not game, but hopefully will be in a few weeks. Pre-cook your favorite venison, or other meat, stew and put it in a hollowed out small pumpkin, bake at 375 for an hour, and bam! Traditional native American pumpkin stew. Tasty, hearty, and healthy.
From: Public land hunter
30-Oct-18
From: xi
30-Oct-18
ok everyone, great foods above. Keep it up, it's all GREAT !!!!
From: bowandspear
31-Oct-18
PLH for the win ! I love stuff like that ! I'm into alot of 18th century cooking and I like your take on that !!!
From: mrw
01-Nov-18
My 10 year has this thing for deer hearts. Salt, pepper, garlic powder and fry 'em up in butter! She has good taste!
From: xi
01-Nov-18
Mrw, smile says it all, great times and meal, enjoy !
From: Huntskifishcook
11-Nov-18
My parents came over today and had never tried bear before. I braised them a shank and made it into a ragu with roasted fall veg and a rotabega puree.
From: Huntskifishcook
11-Nov-18
And gnocchi
From: Moons22
11-Nov-18
You’re an animal in the kitchen!
From: EBow10
11-Nov-18
Looks unreal joe!!! Save me some
From: Huntskifishcook
11-Nov-18
Thanks dudes!
Moons, I wish I was more of an animal in the woods. This bear is dying for a freezer friend!
From: xi
13-Nov-18
Fresh loins, morsels with vidalia onions, and veggies. Gotta love harvesting nature !
From: brooktrout59
13-Nov-18
HFC and XI- both dishes look delicious!
From: peterk1234
13-Nov-18
Ok, so not quite a dish yet. I have never saved the ribs from a deer but I figured it was time to try. So I cut up about half of it. The goal is to smoke them this weekend. I will post a pic when it is done.
Has anyone ever tried it? Is it any good? Pete
From: peterk1234
13-Nov-18
One more. I could not find my pressure canning thread so this is as good a place as any. I have been canning like crazy since August. I have done fruit, home made tomato sauce, chili, pulled pork, meatballs and a ton of chicken and pork for my dog. I will have a ton of ready to go meals this winter for when we are in Maine skiing.
So here is the latest. Chunked venison. This was cold packed, meaning cut it up and just throw it in the jar. Imagine my happy surprise when I saw the beautiful brown broth it created. The little jar will be tested tomorrow. Supposedly the stew meat melts in your mouth.
From: bowandspear
13-Nov-18
MRW your 10 yr old is a special kid, you are raising her right :)
HFC and XI , looks amazing.
Peter, I have done them twice. Here is my advice . Slow cook low and slow a LONG time in the smoker. Let that fat cook out. And Do Not take them from that slow cooking and do what I did and throw them on the grill to "sauce them". They will tighten right up. I have done in the smoker at 200 degrees and in oven covered in roasting pan with a little apple cider to keep them moist. Good luck .
From: peterk1234
13-Nov-18
Thanks for the tip B&S. You did it all in the smoker, right? You did not precook in a pressure cooker or slow cooker?
I think I can smoke as low as 160 degrees in my smoker.
From: Addicted
13-Nov-18
Philly Cheese Backstrap.
From: Huntskifishcook
13-Nov-18
Peter, I haven't smoked venison ribs before, but I totally agree with B&S. Real long and real low. I'd hit em' with a BBQ mop often during the smoking to make up for lack of fat, in comparison to traditional pork ribs.
From: peterk1234
14-Nov-18
Sampled the pressure canned stew meat. Got home from work at 6:30, took some baby carrots, an onion and a potato and boiled them. Pressured canned meat into another pot. Added a bit of extra water, corn starch and a bit of beef bullion. Then dumped the cooked veggies in there. The meat fell apart; incredibly tender. Great meal in fifteen minutes. Now I need another deer.
From: xi
14-Nov-18
PK, you could pressure can a boot and it would be tender. All great plates guys, again sustainable Nature !
From: Snowshoe
14-Nov-18
Dam different world my wife cooks I eat lol because I can't boil water all you guys will make us old guys look like s
From: Public land hunter
14-Nov-18
Pressure can?
From: Public land hunter
14-Nov-18
Public land hunter's Link
Kinda answered my own question. Found this video. Anyone can their venison, and how do you like it? Never heard of this before.
From: peterk1234
14-Nov-18
PLH, I canned up three quarts so far. I will do a bunch more now that I know the stew meat gets so tender.
So far I have canned chicken, pork, meatballs, chili, pulled pork and even a batch of smoked ribs. Also, peaches, pears, plums, apple sauce and homemade tomato sauce. Saves a lot of room in the freezer and the stuff is ready to eat in an instant. Food can be stored for years.
From: Public land hunter
14-Nov-18
I will need to try it out
From: xi
17-Nov-18
When the meat is still warm when it hits the pan, gotta love butter, garlic, and flour !
From: TT-Pi
17-Nov-18
Public nice video demo. I know an old timer that does this and it's really wonderful. Worth the investment and learning the method. Thanks.
From: Skippah
17-Nov-18
Looks good xi, is that heart?
From: Skippah
17-Nov-18
Congrats to the little man for his buck!
From: Bones1918
17-Nov-18
If you all haven’t yet, pick up a copy of Buck, Buck, Moose. It’s by far the best game cookbook I’ve ever come across. I made Icelandic reindeer stew last night (recipe from the book) and it was savage delicious.
From: xi
18-Nov-18
Skippah, yes it is. Salt, pepper, flour, butter and cast iron pan. Melt in your mouth good.
From: peterk1234
18-Nov-18
I have no idea how they will taste, but oh my good they look and smell great!!!
From: bjstcrusn
18-Nov-18
Deer heart yum!!!
From: peterk1234
18-Nov-18
I have never saved the heart. I am convinced.. time to save it next time.
From: Huntskifishcook
18-Nov-18
The heart is soooo good! Cut out the valves, cook it rare, bangin'!
How'd the ribs turn out, Peter?
From: peterk1234
18-Nov-18
We just had them. I am shocked. You would never know it was venison. Closer to a jerky texture but absolutely fabulous. No fat whatsoever. I smoked it at 160 degrees for five hours than cranked it to 300 degrees for 45 minutes. I should have saved all the ribs. Next time.
From: xi
18-Nov-18
Loins and Cranberry sauce !
Loins and Cranberry sauce !
Haha, Dad what's for supper ? Anything you want !
From: Dthfrmabove
18-Nov-18
You guys are making me hungry !!! I am going to have to shoot a deer tomorrow morning now
From: Moons22
18-Nov-18
May have over cooked these straps
From: peterk1234
18-Nov-18
Moons! Looks like perfection.
From: xi
19-Nov-18
Moons, that's the definition of perfection !
From: xi
24-Nov-18
Goose Kielbasa, homemade sauerkraut, B&M baked beans, horseradish and other things !
From: peterk1234
26-Nov-18
XI, that kielbasa is over the top!
Here is my simple game dish. I think dthfrmabove posted a great vid on deboning while keeping the deer on the gambrel. The butcher cut away a muscle that was tucked away in the back of the hind leg. He referred to it as another tenderloin. The dude was right. So that is sitting on my plate, and it is a fabulous cut of meat. It is topped off with some previously sauteed and frozen hen of the woods and red onions.
From: Hunter
26-Nov-18
Italian style fried venison heart with brown sugar baked sweet potato and country gravy. Waste nothing. The heart is an amazing piece of meat.
From: xi
26-Nov-18
How lucky we are, enjoy, it's all good !
From: bowandspear
27-Nov-18
Hunter... wooo wooo wooo. You can't just drop "Italian Style Fried Venison Heart" without some followup of the recipe... Please ?
yah Peter, those hens sauteed with venison. the reason I fill the freezer in shroom season. Yum.
From: xi
27-Nov-18
Blue cheese dressing and A-1 dipping sauce !
Blue cheese dressing and A-1 dipping sauce !
Gotta love fried Heart !
From: peterk1234
27-Nov-18
Damn, that looks good. Never tried heart. Gotta get another deer now :)
From: bowandspear
27-Nov-18
allright i gots no pic with this one due to I was cutting deer in the tent Sunday when I served this. My bud had this huge heart from his buck so, how to get it tender. Marinated the heart whole overnight in red wine and alot of garlic. Then cooked for 2 hours on 350 in the dutch oven with the marinade wine, garlic, butter, Goya Sazon (con azafran) seasoning, parsley and 1 large cowhorn red pepper. Basically came out like a Portuguese steak. Served over safron rice with black olives. So tender, medium spicy. I will be doing this again.
From: xi
28-Nov-18
B&S, that heart was out of a doe aged at 7 1/2 by the biologist. Very tender and juicy, no complaints at all.
From: Outdoorsman
28-Nov-18
Been saving all of my ribs and those of friends (since most don't bother with them) for years. I have found boiling them for 45 minutes (stirring frequently) boils off the fat, which settles to the bottom of the pan. Add your seasoning/rub and finish on the smoker for an hour and a half. Boiling was a game changer for me!
From: Deerdawg
28-Nov-18
Venison meatball with mushroom gravy. They didn’t last long!
Venison meatball with mushroom gravy. They didn’t last long!
From: xi
28-Nov-18
DD,post the recipe or it didn't happen !
From: Deerdawg
28-Nov-18
Lol funny I was thinking the same of all the other fine dishes no recipe no post. Hell I would barter for some of those wild mushrooms! 60 %Ground venison 30% Ground pork butts, (I like more lean cuts, pork shoulder will works but I cut out the real Cordy stuff. 10% Ground Bacon the good stuff Add some sherry or Marsala Dried onion Garlic & salt red / black pepper Add Egg & Bread crumbs as needed To bind meat together. Make your balls , brown two sides with lots of mushrooms and onions drain, put in crock . I then add a few McC mushroom gravy packs to make sauce . Cook on low , you may need to thicken Gravey or not. After you mixup all the ingredients cook a few to see what else you may want to add. Maybe some Worcester shire/ soy Ketchup Hot sause I like them on top of mashed potatoes or rice. Short version Tell me it happened Enjoy lol Your turn!
From: Bones1918
29-Nov-18
Bones1918's Link
I found a year-old roast freezer burned, encased in frosty ice in butcher paper in the back of my freezer. I figured it was toast but I’d try it anyway. I cooked it sous vide, and sealed an assortment of herbs, smashed garlic and a little olive oil the bag before I tossed it in the water. Ran it at 134 for about 6 hours.
It. Was. Perfect.
Sous vide is the way to cook this stuff. (If you don’t know what it is, its vacuum sealing your ingredients in a bag and tossing it in a temeratire controlled water bath for a long time)
Sous vide machine I use is in the link. Amazon sells one for about $70
From: mrw
29-Nov-18
Start with a pile of chops
Start with a pile of chops
Fry 'em up in butter
Fry 'em up in butter
And watch them disappear
And watch them disappear
I have wanted to try this forever; venison pops or chops, whatever. Oh My Dog these were awesome. Lil' salt, pepper and garlic powder, fried in the cast iron skillet. I thought for sure I would have leftovers- wrong again. Our girls out are the parents 2:1. If you have never tried these you have to. I didn't go crazy trimming fat or silver skin, and it all disappeared in the pan. And tender, grandma could eat it with her chompers out!
From: mrw
29-Nov-18
Basically they are just backstrap on a rib bone. I still cant get over how good that was!
From: xi
29-Nov-18
Mrw, good living right there, great pic, enjoy !
From: Public land hunter
29-Nov-18
Chops are my favorite, or second favorite. The main reason I butcher myself. This and a rib roast are the best cuts ever. I battle with myself every deer on which I will do.
From: xi
01-Dec-18
Crock pot venison roast !
Crock pot venison roast !
Gonna be a goooood night tonight !
From: mrw
01-Dec-18
PLH, tell me how you do your rib roast.
That looks yummy Xi!
From: peterk1234
02-Dec-18
This is a test run with beef (don't want to ruin valued venison). The idea is to raw pack meat, potatoes, onions, celery, carrots and some herb to create a stew. The powder on top is beef bullion. They will be pressure canned so was can eat anytime between now and, well I don't know, thirty years from now. Takes 90 minutes to can and the meat should melt in our mouths.
From: mrw
02-Dec-18
Prepping it...
Prepping it...
... and done!
... and done!
Lunch is my favorite: leftover venison slices thin on some French bread with horseradish mayo (cranberry today) and some brie to melt over the top.
From: Bones1918
02-Dec-18
Mmmmm
From: xi
02-Dec-18
Apple Pi !
Apple Pi !
A softer side for me today, venison processing in the morning, a little baking in the afternoon !
From: peterk1234
02-Dec-18
Man, you guys are posting up some good looking meals, and now even pies. Nice to see we are all in touch with our feminine sides :)
Pressured canned stew test seems to be a success. Here they are. The tops are popping as I type, meaning I have at least have a good seal. Hopefully it tastes as good as it looks.
From: bowandspear
02-Dec-18
Awesome stuff. MRW I will try the chops on this week's doe. Been wanting to try. We did a great roast at NH camp a couple weeks ago. Garlic, nut brown ale, carrots, potato, celery, s + p in Dutch oven all day. Was outstanding.
From: xi
08-Dec-18
From: xi
08-Dec-18
Gotta love Black iron, butter and garlic !
From: Deerdawg
09-Dec-18
Venison Meat Pies
Family tradition, “ The Making of the Pies” continues on! So good!
Venison Meat Pies
Family tradition, “ The Making of the Pies” continues on! So good!
And the neck meat goes to? The Pies!
From: Deerdawg
09-Dec-18
Venison Chili for the Game! Go Pats!
Venison Chili for the Game! Go Pats!
From: Deerdawg
09-Dec-18
Xi I grew up eating out of one of those cast pans. Pops cooked most meals out of them. I am still working on trying to master cooking with one!
From: bowandspear
09-Dec-18
I h ar ya XI looks amazing. Tonight was backstrap with sauteed hen of the woods mushrooms in a port reduction in the cast iron pan.
From: Dthfrmabove
15-Dec-18
Just finished smoking 8 lbs of meat sticks and also made a summer sausage that is resting till tomorrow. Then it goes on the smoker
From: Skippah
15-Dec-18
Looks great dth, I gotta try and make smoked sausage sometime, here is a simple but tasty veni steak with fettuchini Alfredo
From: xi
15-Dec-18
Amazing Guys, I think a sub thread. Iron pan or it wasn't cooked ! Everyone, when you kill it, clean it and cook it, Life is good !
From: bowandspear
15-Dec-18
Dawg we need that pie recipe, please. Looks great. Thanks
DFA sausage kit it recipe?
From: Dthfrmabove
15-Dec-18
B&S. Simple bass pro seasoning mix for the sticks but I add an extra helping of seasoning and add crushed pepper flakes to the mix
The summer sausage gets fresh jalapeños and some high temp cheese to the mix
From: UrbanHunter
15-Dec-18
this was my lunch.... back straps and found some frozen peas from the garden buried in the freezer. A very pleasant surprise!
From: Dthfrmabove
16-Dec-18
Summer sausage is done and cooling. Will be having some for an early afternoon snack
From: peterk1234
16-Dec-18
Dth, not sure what that pic has to do with sausage but what a beautiful bow and love the arrow fletching. Nice! I gottta commit to shooting my recurve next year.
From: Moons22
16-Dec-18
I see sausage!
From: Skippah
16-Dec-18
I see the summer sausage but when I turn my phone horizontal I see the cool bow with the nice arrows
From: Moons22
16-Dec-18
Wow thats weird
From: BigBuckDreams
16-Dec-18
Hmmm thats different
From: BigBuckDreams
16-Dec-18
Wow you guys cook some amazing dishes! Just some venison meatballs with bacon for me tonight
From: Dthfrmabove
16-Dec-18
Hahahha. That is weird. I def didn’t post that pic and I couldn’t figure out what you were talking about till I did it too. Much rather have the bow than the sausage
From: Arrownoob
16-Dec-18
Steve rinella says cook those ribs in liquid for a few hours then move them to bbq. I’m gonna try that this week- my deer should be ready.
From: MBish33
17-Dec-18
Made Rocky Mountain Oysters over the weekend. It is still making me squirm thinking about it but all in all, pretty good. The smell and taste is almost seafoody and the consistency was like finely ground sausage. Not sure i will do it again but got some laughs and it wasnt all that bad.
From: brooktrout59
17-Dec-18
Jim Zumbo recipe for Western Venison stew with chili peppers and my addition of hot chourico in crock pot. My bride made French bread. Great for this raw day and night.
From: Arrownoob
19-Dec-18
My first taste of a deer I hunted myself. Just meat, salt, raclette cheese. I’m still learning- tastes great but I put it back on it was too rare.
From: Arrownoob
19-Dec-18
Tenderloins will be sitting a bit in parsley and garlic from my garden, onion, lemon, olive oil, paprika and black pepper. I think those are for dinner tomorrow.
From: stillhunter
19-Dec-18
Looks good. Having roast duck for lunch. Tryed to teach my old dog a new trick yesterday. He brought back every stick I threw at that duck. But he let me retrieve the duck. I guess he will stick to upland birds
From: bowandspear
19-Dec-18
Well aren't you Mbish-is... Where do we mail all our buck balls to for you? Lol. Looks great everyone.
From: Les
19-Dec-18
First ribeye from the doe I shot last week!
From: xi
19-Dec-18
A little ketchup and sea salt on those homemade fries and that's a 24.99 plate !
From: Arrownoob
19-Dec-18
Are those fries from Trader Joe’s?
From: Deerdawg
19-Dec-18
Dave’s Meat Pies
Dave’s Meat Pies
Here you go B&S . We usually debone and trim the neck meat well, par boil then grind . I hope to see pics of your Pies soon! Lol. Thanks to my sister for writing out the recipe! Here’s to Dave’s Meat Pies ! They have been enjoyed for many years by countless family and friends!
From: Moons22
20-Dec-18
Haha I was gonna say I’ve never met you Deerdawg but I’m willing to bet that’s not your handwriting! Thanks for the recipe
From: mrw
20-Dec-18
Running through this post, and I wonder why I'm fat! Good stuff guys, keep 'em coming. We might have to make a cook book one day!
From: Arrownoob
20-Dec-18
From: Arrownoob
20-Dec-18
Soups on for lunch! Venison meatballs with all the leftovers in fridge.
From: bowandspear
20-Dec-18
Thank you Dawg, that looks great !
From: Deerdawg
20-Dec-18
Restitution to my wife for the long Hunting Season!
Restitution to my wife for the long Hunting Season!
Moon dog, my Hand writing would have been unreadable! Lol I will post u some pics of my flower boxes I decorated for the holidays, I got chicks asking me to come over to do their boxes! Whoa ! I might need your help!
From: Arrownoob
20-Dec-18
My kids like tacos and hamburgers and who doesn’t? Both were a big success.
From: Arrownoob
20-Dec-18
Note: 5 minutes before the flip was a tad too long. Followed by 4 minutes before removing. Still, the dish was great. Sitting in parsley, lemon, garlic for a few days.
Note: 5 minutes before the flip was a tad too long. Followed by 4 minutes before removing. Still, the dish was great. Sitting in parsley, lemon, garlic for a few days.
From: BigBuckDreams
20-Dec-18
Noob your on fire with the venison! Sure does feel good to chow that first deer you put all that work in to harvest! Glad your enjoying it!
From: xi
20-Dec-18
What BBD said x2, rare to medium is great. Enjoying with family is even better, enjoy !!!
From: Arrownoob
21-Dec-18
I’m so happy wife and two kids all loved their venison tonight. It would be a long winter eating through this doe by myself. Much more fun when everyone’s onboard. I asked my son if he’d eat squirrel after watching Meat Eater with him he said, “well yeah, if it’s as good as he says it is.” Looks like a Quiesset squirrel hunt is in the books!
From: BigBuckDreams
21-Dec-18
My wife can’t stand venison unfortunately. Fortunately, she’s a great cook and enjoys making it for the kids and myself. Never had squirrel myself, but I’m interested to try it, depending how it’s cooked I guess.
From: Arrownoob
21-Dec-18
Venison “chipoleta” sausage in a soup/stew of last nights leftover marinade and squash.
From: bowandspear
21-Dec-18
Noob I need new venison sausage recipes. Post that baby up please
From: Ungie01201
21-Dec-18
Great thread guys. not sure how i ever missed it. Did a fantastic rolled and seasoned neck roast the other night. Making a grilled backstrap cooled to room temp, sliced very thin, and served with a horseradish dipping sauce for Christmas... it is unbelieveable.
From: Deerdawg
21-Dec-18
Recipes or it Didn’t Happen!
From: Moons22
21-Dec-18
Noob you’re killin it! Ur gonna need to get another deer!!
From: Outdoorsman
21-Dec-18
Deerdawg, I am definitely going to try that meat pie recipe! Out of curiosity, how many pies do you usually get using the amounts listed?
From: Arrownoob
21-Dec-18
There is no recipe for soup because soup is what you eat when you love great food and work from home. I’m more of a cook and less of a chef. I don’t design perfect recipes I buy good food and try to make it work. There are too many variations of soup to list like sweets: coconut milk, vegetables, beets; meats or proteins; acid: citrus, tomatoe, soy, vinegar; and my favorite “fats”: meat fat, bone broth, avocados, olive oil. I never throw out my kids discards and roasts’s carcasses Like Chicken bones, steak bones, rib bones. I got the duck bones (from grocery unfortunately) for tomorrow. Even salads and leftover veggie. Sounds gross but it’s not. Here’s the basics: In a big pot heat some oil and throw in onions. I like a lot. Use only a tad of oil so some onion Browns almost burns on bottom. 5-7 min. Add carrots celery if you want. Add more oil, cover you’re on MH heat. 5 min, stir a bit. Throw some garlic in and start heating some water I use an electric kettle. You need to fry garlic but don’t let it burn be careful that will ruin the whole thing. When you dump the water in that prevents garlic from burning so dump it in. Use very hot water if you can. Stir bottom get those scrapings off it will be a beautiful color. Add lots of salt and some pepper. You can add one “rupunzel” brand vegan bullion cube per 2 cups water I’m not a vegan but they are awesome. If you boil that for 2 hours and drain it it will be a killer broth. I don’t drain it I eat everything. Throw in some teeny Tiny venison meatballs. I used just meat but you know there’s things that will always make them better like seasoning, onion powder, garlic powder, beer. Throw some bread in the toaster. Check the meatballs- 15 minutes should be fine. That’s the basics we do different ones every day- Cocunut milk with lime, sesame oil and soy sauce, tomatoes and basil etc... We are low carb but in winter you’ll want to add some potatoes cut up small. They make it hearty and the starch thickens the soup. You can add beans or pasta or rice. Once you master the basic broth (above) you can cook anything in it and it will be great.
From: xi
22-Dec-18
Hey Noob, did a little Grilla smokin !
From: Arrownoob
22-Dec-18
Those are pork right? Delivery is set for Wednesday. I will explain it to my wife after it arrives. I can’t wait to grill my ribs.
From: xi
23-Dec-18
Noob, yes they are baby back ribs. Be sure to follow the break in directions. Your gonna love it.
From: Arrownoob
23-Dec-18
Steve Rinellas venison chili with cocoa. It’s from “how to hunt butcher cook big game.”
From: Dan6310
23-Dec-18
Brined then smoked venison neck roast with bacon to keep it moist.
From: xi
23-Dec-18
Dan, you run a temp probe ? Plate looks great. What was the brine and how long was the soak ?
From: Dan6310
23-Dec-18
Recipe attached. I added the bacon to aid it it not drying out. Worked great. Overnight brine (18hrs) Smoked for 4 hours at 230f on apple wood. I use a simple meat thermometer. Pulled it at 150f. Next time I’m doubling the juniper berries.
From: xi
24-Dec-18
Thanks, gonna try it.
From: captain
25-Dec-18
My first batch of Jersey this year the family all beg me to make it now it will sit and caramelize before it is ready to eat
From: Arrownoob
27-Dec-18
Behold the Silverbac Smoker
From: xi
28-Dec-18
Your gonna love it !
From: Moons22
30-Dec-18
Came down south and had DTH make me 12 pounds of slim Jim’s and summer sausage. Can’t do this by passing deer!!! I accidentally broke his phone charger but don’t tell him that. Shhhhhhh. Beers were cold! Thanks buddy!!
From: Moons22
30-Dec-18
Can’t forget about the bonus pastrami roast!!
From: xi
30-Dec-18
Spoonie, what's the proper clearance between the grill and siding ? Good luck at Stow. Yea, I'm ignoring the food pics, holy ice fishing snacks. And the only passing of anything I do is in a passing zone. Haha Brother enjoy !!!!!
From: Moons22
30-Dec-18
The final product!
From: Moons22
30-Dec-18
Shout out to B&S for the pastrami recipe!!!
From: Dthfrmabove
30-Dec-18
You broke my charger !!!!!
From: Dthfrmabove
30-Dec-18
Good times as always moons !!! Glad you made it down here and have a crap ton of venison!!!! I was hoping you forgot that other summer sausage in the fridge
From: hickstick
31-Dec-18
Just made venison stir fry last night. God I forgot how good fresh venison is.
Ingredients: Venison back strap sliced 1/8 to 1/4 in. Bok choy Onion Carrots Garlic minced Ginger minced Red bell pepper Broccoli Braggs Coconut amino (soy doesn't agree with me) Salt & pepper Sauteed in a wok, meat first just to sear the outside then add veggies. Sauteed until veggies are just tender.
Served on a bed of rice pilaf. No pic...it was to delicious yo pause for the pic.
From: bowandspear
31-Dec-18
Last Saturday my 2 hunting buds had our end of season celebration in the new canvas tent for next Falls adventures. I made those bacon wrapped venison jalapeno cream cheese poppers on the hibachi. Damn Yum! I marinated the venison stew meat all day in my buds label pinapple bomb BBQ sauce.
From: bowandspear
31-Dec-18
From: Dan6310
31-Dec-18
Venison Shepherds Pie
From: Looneytunes
31-Dec-18
A bit of spanish tossed in with the seasonings
A bit of spanish tossed in with the seasonings
From: Looneytunes
31-Dec-18
A bit of spanish tossed in with the seasonings
A bit of spanish tossed in with the seasonings
