Sitka Gear
The Bounty
Whitetail Deer
Contributors to this thread:
WV Mountaineer 29-Nov-23
Supernaut 29-Nov-23
Beav 29-Nov-23
VAMtns 29-Nov-23
Bowbender 29-Nov-23
Jim McNamara 29-Nov-23
WV Mountaineer 29-Nov-23
HUNT MAN 29-Nov-23
ND String Puller 29-Nov-23
Zbone 30-Nov-23
MA-PAdeerslayer 30-Nov-23
Zbone 30-Nov-23
Bowbender 30-Nov-23
midwest 30-Nov-23
Bowboy 30-Nov-23
Zbone 30-Nov-23
Grey Ghost 30-Nov-23
Will 30-Nov-23
midwest 30-Nov-23
WV Mountaineer 30-Nov-23
drycreek 30-Nov-23
fuzzy 01-Dec-23
WV Mountaineer 01-Dec-23
fuzzy 02-Dec-23
scentman 02-Dec-23
Hunts_with_stick 02-Dec-23
scentman 03-Dec-23
longsprings 03-Dec-23
Zbone 05-Dec-23
Zbone 05-Dec-23
Zbone 05-Dec-23
Zbone 05-Dec-23
fuzzy 05-Dec-23
WV Mountaineer 06-Dec-23
Zbone 06-Dec-23
fuzzy 07-Dec-23
goelk 07-Dec-23
Bowbender 07-Dec-23
fuzzy 07-Dec-23
wv_bowhunter 08-Dec-23
Boreal 08-Dec-23
WV Mountaineer 13-Dec-23
Huntcell 13-Dec-23
wv_bowhunter 13-Dec-23
29-Nov-23

WV Mountaineer's embedded Photo
WV Mountaineer's embedded Photo
A great benefit of killing your own food.

Deer heart fajitas. Marinated in extra virgin olive oil, lime juice, salt and pepper. A plate full of proper veggies. And of course, 4 big gloves of garlic. And, a good beer. Best way I know to rejuvenate after a cold day of work.

Life is good. Enjoy it gentlemen.

From: Supernaut
29-Nov-23
Looks delicious, enjoy!

I made a 2 pound deer meatloaf after work. Good tonight and will make great sandwiches for work.

From: Beav
29-Nov-23
Looks great!!

From: VAMtns
29-Nov-23
Thats right

From: Bowbender
29-Nov-23

Bowbender's embedded Photo
Bowbender's embedded Photo
Backstrap Jalepeno poppers. They were good! Very. Good.

From: Jim McNamara
29-Nov-23
Just finished a great deer burger with rustic rub on it. That heart and blackstrap look excellent.

29-Nov-23
Those poppers look yummy.

From: HUNT MAN
29-Nov-23
Looks good brother. Enjoy

29-Nov-23
Livin Right!

From: Zbone
30-Nov-23
Aw man, stuffed Jalepenos wrapped in bacon... Yum...

Bowbender - Is that sour cream stuffed under the meat or cheese?... Thanks...

30-Nov-23
Bowbended looks great!!

Try those with Gruyère cheese one time too….so good. Good with raclette too but the Gruyère doesn’t melt out as much. Yummy!

From: Zbone
30-Nov-23
Gruyère cheese, okay, cool... Always wondered what kind of cheese, thanks...

From: Bowbender
30-Nov-23
Zbone,

It's cream cheese. NOT the spreadable kind.

MA, gotta ask. What's Gruyère cheese?

From: midwest
30-Nov-23
I'm salivating right now!

From: Bowboy
30-Nov-23
You guys are making me hungry

From: Zbone
30-Nov-23
Thanks Bowbender

From: Grey Ghost
30-Nov-23

Grey Ghost's embedded Photo
Grey Ghost's embedded Photo
Grilled bacon wrapped tenderloins were on our menu a few nights ago. My wife makes me overcook it, but it was still delicious. I may try the poppers next. They look awesome.

From: Will
30-Nov-23
Enjoy!

From: midwest
30-Nov-23
Dang, Matt, that's looks delish! The Caprese salad would go good with that, too!

30-Nov-23
“ My wife makes me overcook it, but it was still delicious. I may try the poppers next.”

I understand compromising with your spouse. But, I do draw the line on this. My wife likes medium. I like cooked just well enough to make it juicy. Which is bloody rare. As long as their juice, that’s all The cooking red meat gets for my preferred taste. She understands that and on the nights she doesn’t want it my way, I cook her chicken. Boom. Both of us are happy.

From: drycreek
30-Nov-23
We had venison hamburger steaks cooked on a Ninja grill night before last. Good stuff !

From: fuzzy
01-Dec-23
Makes me want to say grace .

01-Dec-23
Say it Cecil !!!

From: fuzzy
02-Dec-23
:)

From: scentman
02-Dec-23
Grace;0)

02-Dec-23
Made sauerbraten yesterday, delicious! Used a neck roast.

From: scentman
03-Dec-23
More food!

From: longsprings
03-Dec-23

longsprings's embedded Photo
longsprings's embedded Photo
Tender cut with a fork roast mmmmm

From: Zbone
05-Dec-23

Zbone's embedded Photo
Zbone's embedded Photo
Thanks folks for the recipes, gave me some inspiration to try anew so I kind of combined some of your presentations...

I had one package of venison left in the freezer, a half of a backstrap... I've cooked venison tenderloin many different ways through the years and the past few years after butchering rather than cutting them into butterfly chops, I trimming the ends and leave them solid but cut them in half for servings of 2 and slice deep cuts about 2" apart, flip it over and stagger the cuts on the other side then add my spices prior to bagging them for the freezer so all I have to do is thaw them out and throw them on the grill... Not sure, but maybe pre-spicing may help marinate into the meat while freezing... I know it make it simpler to grab, thaw and cook...

I thawed the backstrap out the other day but didn't have any peppers and so yesterday I decided to compromise and just stuffed cream cheese in the slits...

From: Zbone
05-Dec-23

Zbone's embedded Photo
Zbone's embedded Photo
I don't cook a lot so this was my first attempt at wrapping bacon around anything... It's a little tricky...

From: Zbone
05-Dec-23

Zbone's embedded Photo
Zbone's embedded Photo
Hungry yesterday morning and debated whether to grill it or air fry it for brunch... My air fryer is a small el cheapo but I luv it... Not wanting to get dressed to go outside to grill decided to cut the half in half and air fry it in the comfort of home... It turn out great!

From: Zbone
05-Dec-23

Zbone's embedded Photo
Zbone's embedded Photo
It was mouth watering absolutely delish! So much so couldn't hardly wait to eat the other half for supper...8^)

Thanks again folks for sharing your recipes... Now its time to go fill the freezer again...8^)

From: fuzzy
05-Dec-23
Creative! I like it

06-Dec-23
Yes. Creative and yummy. Next time ZBone, throw some onions, peppers, and minced garlic in the cream cheese. It makes it even better!

From: Zbone
06-Dec-23
I might do so WV Mountaineer, thank you...

Youenz heard of Ribeyes, T-bones, Sirloins, Porter houses, etc., well I'm calling mine a Z-boneless...8^)))

From: fuzzy
07-Dec-23
I finally finished working through the 11 deer I had to process for self friends and family. While cleaning up the butcher shop and taking scraps and bones out I realized I had four shoulder shanks that I hadn't boned out very closely. Brought those to the house and put em in the slow cooker with Tony Cacheres, onion, carrots and fresh mushrooms. Cooked all day and served over white rice.

From: goelk
07-Dec-23
some good chefs !

From: Bowbender
07-Dec-23
Damn, Todd. I had to put my glasses on to see the pic. It's STILL blurry. lol

From: fuzzy
07-Dec-23
Timex I have a 40 gallon pot with propane burner, every couple years I cook all my deer bones for stock and can 150 to 200 quarts for stock.

From: wv_bowhunter
08-Dec-23

wv_bowhunter's embedded Photo
wv_bowhunter's embedded Photo
wv_bowhunter's embedded Photo
wv_bowhunter's embedded Photo
Wife made a Mississippi Pot Roast on the crock pot today with a venison “football” roast. I believe it is a sirloin or some form of that at least?? Haha. All I know is, it was delicious!

From: Boreal
08-Dec-23

Boreal's embedded Photo
Boreal's embedded Photo
Simple butterflied loin steaks.

13-Dec-23
Pepperoncini peppers are yummy. One of my favorite snacks. And, a good alternative to traditional roasts.

One day I’ll show you fellas how to cook a low and slow pot roast with the veggies from start to finish. While maintaining the veggies integrity. It makes the pot roast so much better.

I’m saving that till the next roast. You’ll thank me once you try it. :^)

From: Huntcell
13-Dec-23
Ya tough to not have veggies turn to mush when doing roast. I only put a few in and then make veggies separate to maintain their integrity. Waiting on your technique.

From: wv_bowhunter
13-Dec-23
We can carrots and taters out of our small raised bed every year. With a traditional roast, we wait until it’s almost done and add in the canned veggies. I’m sure there is a better alternative but that is an easy way to keep them from turning to mush.

  • Sitka Gear