Cuisine thread
Contributors to this thread:Massachusetts
From: hickstick
27-Oct-23
To simply call the 'food' would be blasphemy.
Mocha rubbed grilled venison with pumpkin bacon risotto & grilled green beans & asparagus.
OMG
From: BAT
27-Oct-23
Beautiful dinner Hick!
From: Tail Chaser
27-Oct-23
Asparagus is one of my favorites. I put them on the smoker with some Italian dressing. Smoker is as low as I can get it @170-180ish
From: bowandspear
27-Oct-23
Love it!
From: MA-PAdeerslayer
27-Oct-23
Woulda tasted better off a homemade plate with homemade silverware… kidding hick man
That looks amazing!
From: Notime2fish
27-Oct-23
Huh maybe that’s why I’m fat - I can never see the plate through the food! Looks delicious definitely gonna be trying some pumpkin bacon risotto. Just saying it makes my mouth water.
From: MA-PAdeerslayer
27-Oct-23
Same Notime…it sometimes looks like a crock pot when I take a picture of my plate….
From: peterk1234
29-Oct-23
Elk osso bucco. We will be cooking them up soon. I no longer grind leg meat. It's that good.
From: 8’s or Better
30-Oct-23
Peter Congratulations on the Elk that is fantastic!! I couldn’t agree more on the shanks. Prepared properly it may be the best part of the animal. No more burger for me out of the legs!
From: hickstick
30-Oct-23
nice Pete! I have been leery of cutting through bone since the whole CWD thing. but G-Damn is the marrow delicious when you put it on the meat.
From: Will
30-Oct-23
That meal looks amazing!
From: Josh22
30-Oct-23
Yea that meal looks about as good as it gets hick, nice work!
Pete share a pic of the finished meal!
I have some venison shanks I plan to do that with, never have before. What do you guys use to cut them into pieces like that? Slice the meat with a knife down to the bone then use a sawzall?
From: peterk1234
30-Oct-23
Josh, I use a sawzall. Used to use a bone saw. Too much work. Cut the meat with a knife first so it doesn't get caught in your blade then go to town.
From: Josh22
31-Oct-23
Thanks Pete! Can’t wait to try it soon.
From: Bwhnt
31-Oct-23
Or freeze them and cut through while they are still frozen. I agree 100% it's the best way to use the fore legs
From: peterk1234
02-Nov-23
Muley neck slow cooked. Another one of my favorites. Tender is an understatement.
From: Deerdawg
03-Nov-23
Daughter-in-law wanted to try Venison Heart, seriously, so I cooked it like my Mom always did. Fresh heart dipped in egg dusted with flour, S&P, fried in butter with a side of butter fried onions and mushrooms on bed of rice. Felt like Superman after! Sorry no pic it disappeared.
From: Jebediah
03-Nov-23
Ground bear meat mixed with peas, mashed potatoes, cheese, cream of mushroom soup. Not much to look at, but oh boy is it good.
From: peterk1234
04-Nov-23
Homemade burger buns, elk burger with 30% pure beef fat, onions and kale. Provolone cheese to top it off. Everything pan fried in fat we rendered
From: Dthfrmabove1
05-Nov-23
Yum!!!! Pete. Now that’s what I am talking about
From: Jebediah
05-Nov-23
Yea, but that looks to me like a store-bought plate, right? Just kidding—looks wonderful!!
From: Jebediah
05-Nov-23
If you come back on here and say you made the plate, I’m just going to give up and take up golf.
From: peterk1234
05-Nov-23
I didn't make the plate. My wife did. Haha, just kidding. But...... my neighbor is very much into pottery and my wife is going to go there once a week to make stuff. So I am putting in a request for a plate :)
From: peterk1234
05-Nov-23
Son in law got an eight point whitetail yesterday. We butchered it today. To honor the animal we pan fried backstraps in rendered beef fat. Then sautéed kale from our friend's garden, with some mushrooms.
From: Deerdawg
05-Nov-23
Pete I too have been using beef fat in venison burger and it’s a big hit. Imagine elk is a whole new level of happyness! Good to see you are eating well out there!
From: hickstick
05-Nov-23
Jeb, you may not remember him because I think he left bowsite before you started but this made by my buddy Paul aka Pablo on here. He now lives in NC and is a full time Potter. Guys got a freakin PhD in chemistry and he's slinging mud. Lol
From: MA-PAdeerslayer
06-Nov-23
Talk about a career change….
From: hickstick
06-Nov-23
hickstick's Link
it was Nick. he worked for the company that made those 'sniffer' machines you'd see at airports and such, that could detect trace amounts of drugs or explosives. he retired from it like 10+ years ago and now does makes and teaches pottery full time. he was one of the guys I used to make bows with back in the 90s/00s.
From: Jebediah
06-Nov-23
That’s pretty neat! Yes that guy was before my time I think.
From: Dan6310
09-Nov-23
Venison breakfast sausage patties. Recipe from Themeateater.com The only variation in did was add spruce tip infused brown sugar.
From: BAT
09-Nov-23
Looks great Pete and love the plates! I’ll have to check out the recipe Dan!
From: MA-PAdeerslayer
12-Nov-23
Venison chili on the menu! 3lb burger - 1.25ish lb of steak - 1 can red kidney beans - 1 can maple baked beans - 1 can diced tomatoes - 2 small onions - 1 jalapeño - 1/2 regular size bbq sauce - steak sauce and Worcestershire sauce (cooked with steak) - 3 packages of McCormick chili seasoning (ran out of my own and didn’t feel like making it and going to the store lol)
From: Dan6310
12-Nov-23
Venison stew. All home grown ingredients, potatoes, celeriac, celery, onions, leeks, carrots, tomatoes, garlic, thyme and oregano. Venison bone broth for the liquid.
From: Jebediah
12-Nov-23
Looks delicious!
From: MA-PAdeerslayer
12-Nov-23
Ended up being venison chili dogs for dinner…..with some raw onion… yummmm
From: peterk1234
14-Nov-23
Godamn....I never would have believed it would be that good. Elk marrow. Like beef marrow just better. I spread it on bread and hit with some salt. To die for.
From: Deerdawg
15-Nov-23
Tenderloins cooked in cast iron with truffle butter, sweet onion, portobellos, shot of Marsala reduced. All gone, sorry no pic. Elk bone marrow, can almost smell it from here.
From: peterk1234
23-Nov-23
Prepping the stuffing. Bear meat, elk breakfast sausage, ground whitetail, homemade sourdough.
From: MA-PAdeerslayer
23-Nov-23
That looks amazing raw….
From: MA-PAdeerslayer
23-Nov-23
Venison stew today!
From: peterk1234
23-Nov-23
Nice!
Stuffing test for the oven
From: peterk1234
26-Nov-23
Bear burger. No fat added. Just salt and pepper. I dare say it is better than the elk burger. I'm blown away. Now we need to get a bear every year.
From: MA-PAdeerslayer
26-Nov-23
SIL now has his yearly gift to bring to the family Pete! Haha
From: Dan6310
26-Nov-23
Comfort food at its best! Venison Shepards Pie. Ground venison harvested earlier this month, home grown potatoes, leeks, garlic, thyme, peas and carrots. Venison bone broth and my own 2018 Merlot pyment. Delicious! I’m going back for seconds.
From: peterk1234
26-Nov-23
Dan, that looks fantastic!
From: MA-PAdeerslayer
26-Nov-23
I see venison sheppards pies in my future…
From: peterk1234
14-Dec-23
Muley steak sandwich on a homemade sourdough baguette.
From: peterk1234
14-Dec-23
Meateater recipe book chili. Man it's good. Made with elk.
From: Big Dog
15-Dec-23
Like eating a Jackson Pollock painting. LOL. Looks well presented ( and delicious).
From: Arrownoob
15-Dec-23
That chili recipe taught me the basics of chili. Every batch is different- all the leftover veggies go in.
From: Dan6310
15-Dec-23
Looks delicious Peter.
From: MA-PAdeerslayer
15-Dec-23
Pete it must be aweful having to eat all that wild food all the time ;)
From: YoungBuck
15-Dec-23
From: YoungBuck
15-Dec-23
Haven’t dived into the kitchen to much yet from this years deer but a new one I tried that I found off a Meateater episode was the latest to the menu -Venison parisa with tenderloin
From: Dthfrmabove1
20-Dec-23
Just made some venison sliders with axis deer from Molokai on a coconut sweet roll locally made on Oahu. Topped with bacon from a wild sow pig and locally grown lettuce
From: Deerdawg
21-Dec-23
DFA What about the cheese u make that? lol Hear axis is a great tasting meat?
From: peterk1234
21-Dec-23
Two good looking pics there.
Dth, how was the meat?
From: Dthfrmabove1
21-Dec-23
Guys. Did not notice much difference in the taste. It was a bit cleaner tasting though. I would imagine that has to do with the diet. What was pointed out to me though was that I did not want to eat a deer that was shot in the summer. They deer would be browsing on dry grasses and would taste “ gamey “. I would imagine it would taste like a whitetail in the late fall early winter
From: Dthfrmabove1
22-Dec-23
Ok. So the axis deer is wayyyyyy better than whitetail. I made a real size burger tonight for a tasting and there is no way that anyone could tell it wasn’t regular beef from a store. I did cut it with beef fat though to the tune of 73% lean. Hahaha. Boy was it good.
From: Pi
22-Dec-23
73 % ? Of course it's better than Whitetail, it's 27 % beef lard !. And enough Bacon to be called Beefcon ... Add the Cheese and sweat role, and you got about 1000 calories of delicious fat heading straight for your arteries. But at least you add lettuce, so you're getting your vegetables.
It does look really good ... Said the heart surgeon. Mostly kidding, Buddy . Enjoy, but not too often.
From: Dthfrmabove1
22-Dec-23
Pi. We all Have to die…. Some sooner than others !! Hahaha
From: Lunker
22-Dec-23
Some just die in nicer parts of the world.
From: Pi
22-Dec-23
Dth, that is so true. But... I'm putting it off till the end.
When I'm in line for the end zone I'm going to be the most courteous person ever. After you sir, after you mam , please let me get the door , oops I dropped a nickel and must tie my shoe. Forgot my phone , I'll be right back.
Then go get one of those yummy heart stopper poppers you just made. Ahhh , now I'm ready.
From: Pi
22-Dec-23
Or is that blubber glider slider?
I'll have " The double bypass with cheese and bacon " please . Hahaha make that two and a chocolate shake,side of fries and a fruit pie.
Pi ! Mmmm pie.
From: Dthfrmabove1
22-Dec-23
Lunker. Hahahha. Sometimes the blind squirrel finds the acorn.
From: Dthfrmabove1
22-Dec-23
Pi. I am sure you will be ever courteous to those in front or behind or even close. Hahaha.
From: Pi
22-Dec-23
And I'm sure Sir Death , that you will give new meaning to the ring of fire.
Give and receive the island love.
From: Pi
22-Dec-23
Deaths going down to a burning ring of fire , he goes down down down and the flames grow hire ...Down down down , ring of fire.
...Ring of fire.
From: Big Dog
22-Dec-23
Why can't cuisine be judged on its own merit ? Why does something have to be better than another dish. I don't see culinary art as a competition. My observation, not a criticism.
From: Dthfrmabove1
22-Dec-23
Pi. If I’m going down. I’m taking you with me. Hahaha
From: Dthfrmabove1
22-Dec-23
BD. It’s the type A personality that has the competitive spirit to be the best. Human nature at its finest. Haha
From: MA-PAdeerslayer
22-Dec-23
I don’t see lettuce there Pi….i see burger bun bacon and sauce and some cheese.
From: peterk1234
22-Dec-23
Dth, I add 30%, by weight, suet to my deer and elk. It's a game changer. At least I will die happy :)
From: Pi
23-Dec-23
MaPa in the first pick there is a bag of lettuce. Dth said " and locally grown lettuce" but he may be saying it like "... and a partridge in a pear tree" cause it don't look like it's actually getting onto the plate.
Down down down...ring of fire.
From: Dthfrmabove1
23-Dec-23
Yes. Grown on the big island. Not as fluffy as the mainland variety but just as good. Maybe a little salty though.
From: Dthfrmabove1
23-Dec-23
30% !!!! Pete. Now you’re talking. What we gain in extra fat we more than make up for in less hormones and chemicals.
From: peterk1234
23-Dec-23
Bear jalapeño poppers
From: peterk1234
23-Dec-23
Various game sliders waiting for the grill.
From: peterk1234
23-Dec-23
Forgot the sliders
From: peterk1234
23-Dec-23
Fondue. Various game. And dipping sauces.
From: Dthfrmabove1
23-Dec-23
Pete !!! A smorgasbord of meat ! Nice man. Very nice
From: Pi
23-Dec-23
Hold on there Dr. Death.
Hormones won't give you clogged arteries. In other words , won't stop blood from flowing. Chemicals? After all you have done to that body you're worried about chemicals . What chemicals are you worried about ? Unless you have a faulty liver, there ain't nothing that can't pass through except blubber. That gets stuck !
Venison is a nice clean protein and you are loading it up with fat ? You're killing it ,twice.
Must be all that natural beauty that has you trying to kill yourselves.
Before you know it you'll need chemicals ( statins) to counteract all that "natural" food .
From: Dthfrmabove1
23-Dec-23
Pi. Too much good in a body that has had so much bad is never a good thing. Baby steps my friend. Plus I would rather die earlier and eat a happy diet than live till I am too Old on a miserable diet. There hasn’t been a man who has lived past 78 in my family so for my last 25 years I will eat what I want when I want. In moderation of course. Plus who the hell eats venison straight up with no fat mixed in ??? Gotta taste like sawdust
From: Dthfrmabove1
23-Dec-23
Just wait till I cook a backstrap wrapped in pork fat, souvede in butter then heavily salted. Hahahaa
From: Pi
23-Dec-23
I don't add anything except a few spices. Topped with onion and sometimes cheese. But burgers are not the only thing to do with deer meat. Lots of great recipes out there without much added nastiness.
I'm not telling you what to do my friend. I was responding to potential chemicals v. fat. Too much bad Fats are deadly to some of us. Maybe most of us .
My Paternal Grandfather died at 69 years old in 1965 from the same thing that his 3 sons died of at 85. Thanks to modern medicine but due to treating the body like a lard and tar pit . I don't know if I'll surpass them in age but I'll try to avoid the surgeries, meds and heart attacks for as long as I can.
My apologies if i have offended you in any way . I want you to live long and healthy ...longer at least. I'll bet your kids do too. Maybe grandkids and your wife ,for sure.
Anyway. That did look yummy and we all pick a little poison . Me too.
So... Happy days and Merry Christmas .
Peace o' pi.
From: Dthfrmabove1
23-Dec-23
Pi. You never offend me. No worries my friend. Merry Christmas to you and your loved ones and joy for the new year. Oh and a big old buck before the end of the year !!!!
From: peterk1234
24-Dec-23
I also did marinated cuts of various game meat. This one was antelope.
From: BAT
24-Dec-23
Nice Pete!
From: Dthfrmabove1
24-Dec-23
I like the amount of variation Pete. That is something not many people can say they have in their diet.
From: Pi
24-Dec-23
Hey , I have an idea... Maybe we should have a new thread ( in addition to this one) that has just the pictures and words of the food maker.
This seems like it's been said before ... Hmmm
From: Dthfrmabove1
24-Dec-23
Homemade cup of “Man shut yo ass up “. Made from fermented beans from the island of “bitchplease”
Hahaha. Only kiddin Pi !!!! Little Christmas Eve Tom Foolery…. merry Christmas buddy
From: Pi
24-Dec-23
To you too... Now stop screwing around and get back to your misery. :-).
Seriously , Merry Christmas and thanks for painting the pictures.
From: Tmachado37
24-Dec-23
Little venison nachos to snack on while wrapping!
From: Tmachado37
24-Dec-23
Little venison nachos to snack on while wrapping!
From: YoungBuck
24-Dec-23
From: hawkman
25-Dec-23
Venison roast wrapped with maple bacon. Delicious!!!
From: hawkman
25-Dec-23
Venison roast wrapped with maple bacon. Delicious!!!
From: Dan6310
29-Dec-23
Sous vide herb crusted venison eye of round with red wine reduction sauce along with roasted green beans. Sous vide 2 1/2 hours at 128f then coat and pan sear.
From: peterk1234
29-Dec-23
Bear steaks lightly floured and pan fried in rendered bear fat.
From: BAT
10-Jan-24
Skillet Cheeseburger, a cross between a Big Mac, Tater Tots, and venison burger. The sauce and pickles are just like a Big Mac, and green red onion adds a unique flavor, super delish one pan meal!
From: MA-PAdeerslayer
10-Jan-24
That looks delicious….
From: Jebediah
15-Jan-24
Two cans baked beans, seven cut-up hot dogs, and two pounds ground bear meat. More of a cautionary tale—don’t do this. It was pretty awful. Nothing wrong with the bear meat, just a bad combination.
From: MA-PAdeerslayer
15-Jan-24
That’s quite the concoction Jeb…..why’s is so green lookin lol
From: Jebediah
15-Jan-24
I think that’s just a photo artifact. It’s quite brown, which is not much better. But we ate it.
From: MA-PAdeerslayer
15-Jan-24
Ya I’m gonna agree with ya there on it probably being aweful….not much I won’t eat (that’s what ya get hanging out with Lunker) but….yikes.
From: Pi
16-Jan-24
Good one Ma. Blame it on the Lunka. Haha
From: YoungBuck
20-Jan-24
Wild Turkey stir fry
From: BAT
23-Jan-24
Breaded and baked Perch fillets
