Food thread 2022
Contributors to this thread:Massachusetts
From: Dthfrmabove1
20-Oct-22
Well tried the roasted bone marrow recipe. Spread it on roasted crostinis. Very underwhelming for the amount of work that went into it
From: Arrownoob
20-Oct-22
Was it a venison marrow recipe? (Or beef)
From: Dthfrmabove1
20-Oct-22
Venison but the recipes are all the same. I have had this a few times with beef and it was good. Bones aren’t really big enough to do this with deer. Wasn’t bad, but the effort to do it wasn’t worth the mediocre results
From: bowandspear
20-Oct-22
Presentation is awesome!
From: Huntskifishcook
20-Oct-22
Mmmmm love me some bone marrow. Agreed, there isn't much to work with on deer bones. I've been cutting them like that and then giving them to my dogs in recent years. They are small dogs with small tongues, and they will work their tongues inside the tiny holes on either end for hours until they have licked the thing clean.
From: peterk1234
23-Oct-22
I love marrow. I use the bones for soup (cow), and pull the bones, blow through the bone to get the marrow into toast, salt and enjoy. Loved since I was a little kid.
Here is my latest. Venison lasagna.
From: Arrownoob
23-Oct-22
I like beef fat but I don’t enjoy venison fat. I assume it’s similar for marrow? I’d try it with beef and see what happens
From: Huntskifishcook
23-Oct-22
Noob, venison marrow has a different melting temp than venison tallow, which is like 120. It won't coat your palate with that layer of fat that doesn't melt in your mouth. It's good, but like dth mentioned, not much yield.
From: Dthfrmabove1
23-Oct-22
Pete. Great idea
From: Dthfrmabove1
24-Oct-22
Venison top round with black trumpet and hen of the woods mushrooms
From: Deerdawg
24-Oct-22
Venison Bone marrow I'm good no thanks. I've never liked the venison fat to waxy not like beef at all more like lamb but worse, not palatable . I hear the Osos Bucco is good though. I've never eaten meat with cut bone on it. bone marrow just don't appeal to me. But Mmm the wild mushrooms look good! Would like to incorporate some of those in my cooking! Finished sealing 45 lbs of venision beef fat burger from sons deer Saturday. What a hunt. Need to clean up gear and get ready for next adventure!
From: Deerdawg
24-Oct-22
Its Pastrami Time again! got a batch of 8 going in the brine tonight.
From: N8tureBoy
24-Oct-22
I made bone broth. Added a cup of red wine and boiled it down to reduce it. Poured the concentrate into cupcake tray and froze it in 1/4 Cup hockey pucks. Will try adding to future recipes.
From: Notime2fish
24-Oct-22
Todays wild concoction - venison stuffed portobello
From: bowandspear
24-Oct-22
DFA i love it looks delicious! Notime mmmm
From: peterk1234
24-Oct-22
Dth, that looks great.
From: Dthfrmabove1
24-Oct-22
I know it’s not venison but considering it’s almost Nov and I have fresh smoked bluefish I am pretty happy. I make a bluefish dip with it and I got about 4 lbs of smoked blues to make it this time. I dont eat the crap but I have a line of people who do and they absolutely love it. Hahah
From: MA-PAdeerslayer
24-Oct-22
Dth I have to agree with your last statement, I’ve never met a bluefish I liked on my plate…
From: Deerdawg
25-Oct-22
Only had Blue fish once that was good. A Brazilian man brought in a big tin foil tray with a bluefish belly down swimming in a tomato pepper based sauce. It was delicious, not fishy maceral like. Otherwise it in the barrel. I would like to try it smoked though, wonder if you could pickle it like herring? MMMM
From: BAT
27-Oct-22
Venison tenderloin wrapped in bacon with a soy sauce and brown sugar marinade, paired with a nice Cabernet (I baked it a little too long, but still tasted great)!
From: MA-PAdeerslayer
06-Nov-22
Hmmm. Strange pi. Never had it shamishi style lol
From: Tmachado37
06-Nov-22
Pi; that’s like Christmas when you find the hidden bag of straps in the bottom of the freezer! Love it, had some straps from 2020 a few weeks ago, still excellent!
From: Dthfrmabove1
06-Nov-22
Nice !!!!
From: BAT
06-Nov-22
Made Stuffed Venison Loin with basil, mozzarella, Parmesan, garlic, and breadcrumbs for dinner today and Ground Venison Soup for the crockpot later this week.
From: MA-PAdeerslayer
06-Nov-22
Bat that ground venison soup looks different and delicious….care to share the recipe?
From: Dthfrmabove1
06-Nov-22
Please the recipe. Love a good soup in the fall !! Although it feels like summer now I am sure it will get cool
From: BAT
06-Nov-22
I use a mix of venison burger and hot Italian sausage, made some mods to the recipe from “301 Venison Recipes”
From: MA-PAdeerslayer
06-Nov-22
Thanks Bat! Gonna try it!
From: Jebediah
06-Nov-22
Jerky. It’s all in the presentation.
From: mrw
06-Nov-22
Tenderloin medallions and the little loins at the top of the ribs. Fried in butter served with mushrooms and onions. Yum!
From: mrw
07-Nov-22
BowandSpear, can you post up your pastrami recipe again? I have a candidate or two.
From: Deerdawg
08-Nov-22
Just finished up my first big batch of Pastrami's of the season last night. Waiting to try out new stuffer on some snack sticks, waiting for spice and casings. Meat Pie making season is upon us lots of cooking to be done!
From: BAT
13-Nov-22
This Venison Meatloaf is a family favorite, recipe from “Taste of Home, Hunting & Fishing Cookbook” paired with a Josh Reserve Cabernet or a Tree House Creamsicle (your choice)
From: Deerdawg
14-Nov-22
BAT those dishes look tasty! Comfort Food. MM MM Good! Made up 28 lbs of Willie Jacks Snack Sticks, took all day but delicious! 17lb Ground Venison 5 lbs ground pork, 5 lbs ground beef fat, 1lb ground bacon and Willies 25/b seasoning from Walton's. Bought their stuffer on sale it is very well and worth it.
From: BAT
14-Nov-22
Looks great Dawg!
From: Jebediah
14-Nov-22
This all looks great! Except for whatever jackass put in a picture of jerky in a baggie. I think this series of messages would be a good public-relations tool. Someone described on here recently talking to someone who was surprised that he ate the deer (turkey?) that he killed. Here’s your answer in all of these pictures. Now I’m hungry.
From: Dan6310
19-Nov-22
Tenderloin with mushrooms and a black current mead sauce accompanied with roasted Brussel sprouts and pears.
From: Dthfrmabove1
22-Nov-22
Smoked venison brats for turkey day munchies
From: Dthfrmabove1
22-Nov-22
Venison beef stew.
From: Dthfrmabove1
22-Nov-22
With hen of the woods and black trumpet mushrooms and hand picked cranberries.
From: Deerdawg
23-Nov-22
Venison Italian Sausage
Venison Italian Sausage
DFT The Brats look delicious! We must have similar taste buds, i made some tenderloin tips and reduces cranberry, onion, mushroom, (portabella, not wild) butter, s & P and sherry sauce, it was a delicious. The cranberry add goes very well with the venison. Made 30 lbs of Venison Italian Sausage with new stuffer. Everyone loves it. Ill have to try smoking some of it! After doing 30 lb of snack sticks on smoker, (tasted like slim jims) i was kind of smoked out. U pick your own mushrooms? would love to know the ropes on which ones to pick and how to prep. Enjoy your Harvest looks delicios.
Black currand mead sauce, this sounds like a nice add too! Have to try that.
From: bowandspear
23-Nov-22
MRW soon as i get a minute. I'm prepping 75 lbs for our Sportsman's Club , then have to make 150 lbs in February ifor 9ue clubs game dinner. Been cutting deer all week that ain't mine, wheeeeh
From: bowandspear
23-Nov-22
bowandspear's Link
Here you go Mark. Add carroway seed !
DFA great dish with the mushrooms. I have a bunch set aside from this fall. Hens & Tends.... Mmmmmm
From: Publiclandhunter
23-Nov-22
Publiclandhunter's Link
If you cook this, you will never grind or throw away shanks again. Only change I made was to brine the meat in a salt and baking soda with a gallon of water a 16oz Yuengling. Next level. The juice makes a great gravy for root veggies too.
From: Jebediah
30-Nov-22
Experimental venison/pepperoni burgers from Jebediah’s Test Kitchen.
From: Jebediah
30-Nov-22
They were not well-received. Turns out there’s a limit to how much ground venison one man should eat.
From: Arrownoob
30-Nov-22
Props for putting flat side up on that grill
From: UrbanHunter
30-Nov-22
Jeb, I grew up in house where you never complained about food- mostly because you didn't know better. My mom is off the boat Irish- who are ot known for their culinary skills. I married into an Italian family and thus have never seen my fighting weight since. I would have eaten all those burgers and enjoyed every one of them. I have an Italian appetite with an Irish palette!
From: Notime2fish
30-Nov-22
Simple but delicious pan roasted venison with garden beets and squash
From: Jebediah
30-Nov-22
PLH after many years my wife recently started brining pork chops—what a difference-maker. Never historically a fan of pork chops, now I love them.
From: Dan6310
01-Dec-22
Roasted bone broth. Very rich flavor.
From: Deerdawg
02-Dec-22
No pics but I had the Venison trifactor last night! After a long day bustin the brush, cooked up some venison beef burgers with portabellas & onions, mayo and cranberry for the first coarse. Then on too the 2nd coarse, Italian venison sausage on a toasted hoagie roll with red sauce, and parmigiana cheese. Topped it off with Desert of Venison Meat pie with brown gravy on top. I feel good, lots of exercise and healthy food to reenergize the body.
From: Bwhnt
04-Dec-22
You guys are doing a fine job dropping some deer up here in Mass so I thought I'd share. Venison osso bucco it's just as good as beef, tender and delicious.
From: Bwhnt
04-Dec-22
Bwhnt's Link
My attempt at posting a link. Let's see it it works.
From: BAT
07-Dec-22
Venison Pot Pie; mmmmm
From: 8's or Better
10-Dec-22
Public. Hilarious! I was going to post the same recipe you did. Had it last night it was incredible. First time asking my butcher to cut the shanks and leave them whole for me. Will never not ask for them again!
https://www.missallieskitchen.com/venison-shanks/
From: Will
10-Dec-22
This thread is making me hungry... To the freezer I go!
From: BAT
11-Dec-22
Stuffed Venison Back Straps: they are pounded out, then stuffed with basil, parsley, salt/pepper, crushed garlic, and Gouda Cheese. Seared and briefly baked. Garnished with sautéed onions in a little chicken stock, wine, butter, honey, and Dijon Mustard. Paired with a very interesting Sharpe Hill Red Seraph blend of Cab, Gamay, and Dornfelder grapes.
From: MA-PAdeerslayer
11-Dec-22
Looks great bat!
From: Deerdawg
12-Dec-22
i finally finished up grinding and vacuum packing 30 lbs. of Venison Beef burger, 35 lbs. of Venison Italian Sausage and 18lb of Venison Beef fat and Bacon meatball mix. Next deer is snack sticks. New grinder and stuffer worked very well at cutting processing time way down.
From: hickstick
12-Dec-22
There is nothing like a little venison tenderloin pan seared and finished in butter & a dash of Montreal seasoning, drizzled with red wine au jus, accompanied by roasted root vegetables. Good Eats!
From: BAT
12-Dec-22
Nice Hick!
From: MA-PAdeerslayer
12-Dec-22
Meats thawing….venison meatloaf, mashed potatoes and carrots on the menu tomorrow
From: Deerdawg
27-Dec-22
Who doesn't like a good meat ball? These went quick!
From: Deerdawg
27-Dec-22
The Jalapeno Cheddar sticks are delicious out of microwave in 15 sec. Great with any Beer! A good batch for sure!
From: mrw
27-Dec-22
DD how'd you make your sticks? I have some Bearded Butcher mix to try when I break out the grinder, but always looking for something new.
From: mrw
27-Dec-22
And this is my wife's venison lasagna.
From: Deerdawg
27-Dec-22
MRW trade you for the Lasagna reciept ! Looks delicious. Im hungry. Here you go.
Seasoning from Waltons is Willies with hi temp cheese = Slim jims or Jalpeno with hi temp Cheddar is a bit more hot but not to much. The Collagen casings are 9mm the seasoning and casings will do 30 lbs of meat. I go with 18 lb ground venison, 5 lb ground pork loin, 7 lbs of ground beef fat add seasoning to very cold water, add 1lb hi temp cheese then mix all, keep all meat as cold as possible. Add cold water as needed , if to thick or stiff makes stuffing into casing more difficult. I Stuff casings with a Walton stuffer, Cut to sticks to length of smoker grill 22" and then smoke for 15, then finish in oven, only because it takes to long to do 30 lbs on smoker. Must be low heat or casing will split. Chill in ice bath once cool, and dry them this tightens the casing and gives them some snap when bitten. Not necessary but finishes well. Cheese, seasoning and casings about $35 for 30 lbs plus pork loin nother $10 The used Cabelas 22 grinder i picked up for a hondo and the new Stuffer have sped it up a ton. LEM Meat lugs with liners and presealed Vac bags, Waltons. Have also helped cut time down considerably. A Bit of work to make them but well worth the effort!
From: mrw
30-Dec-22
I'll get you that tomorrow, heading to SkyRock for some dessert.
Tonight's dinner was Sirloin roast in the crock pot all day. That came out awesome. Last night stir fry using eye of round, that disappeared quick!
Tonight's dinner was Sirloin roast in the crock pot all day. That came out awesome. Last night stir fry using eye of round, that disappeared quick!
From: Jebediah
31-Dec-22
Squirrel stew. Three squirrels in there, I promise.
From: MA-PAdeerslayer
31-Dec-22
Jeb I can’t believe your wife let you cook it in the house
From: Jebediah
31-Dec-22
Well, the pan was a bit of an issue. Apparently that pan is a name-brand pan that she’s pretty fond of. “I can’t believe you cooked squirrels in my “Simon and Shuster” pan,” or whatever. Stew was really good, although not too attractive to look at.
From: MA-PAdeerslayer
31-Dec-22
Don’t mind the $200 missing from you wallet….it’s just for a new pan.
From: MA-PAdeerslayer
31-Dec-22
Don’t mind the $200 missing from you wallet….it’s just for a new pan.
From: bjstcrusn
31-Dec-22
Squirrel stew with left over deer corn lol
From: peterk1234
02-Jan-23
Been wanting to make osso bucco for a while. So for once I did not debone the lower leg.
Lightly brazed. Now into the slow cooker.
From: MA-PAdeerslayer
02-Jan-23
Pete feed me updates!
From: peterk1234
02-Jan-23
Damn it looks good. I don't think I will ever debone the lower part of a leg of a deer or elk ever again.
From: peterk1234
02-Jan-23
Wow. Highly recommended. I will never grind up the leg again.
From: MA-PAdeerslayer
02-Jan-23
That looks awesome….I almost got some beef shank at the store today….maybe I’ll go back tomorrow
From: Jebediah
07-Jan-23
Venison shepherds pie with pepperoni on top from the store. No such thing as too much pepperoni.
From: MA-PAdeerslayer
07-Jan-23
That’s a new one Jeb. You really do like pepperoni
From: Brian M.
07-Jan-23
That's different, but peas do not belong in Shepherd's pie (or anything else for that matter)
But for a twist on shepherd's pie, mix some taco seasoning into the ground meat and use cream corn (no peas).
From: Qdiver911
07-Jan-23
Well the experimental Venison Alfredo was a slammer. Not enough lemon zest and the sriracha overpowered the rosemary and sage. That being said…… the empty pan speaks for itself. Cheers
From: JoeC1988
07-Jan-23
Venison Backstrap Wellington, covered with a mushroom, Garlic, Rosemary Duxelle then wrapped in prosciutto
From: MA-PAdeerslayer
07-Jan-23
Q did you use burger?
From: BAT
08-Jan-23
Venison Parmigiana from some pounded out back strap with a Venison Meat Sauce, super delicious! Can’t wait for a Venison Parm Sandwich for lunch tomorrow!
From: Bwhnt
08-Jan-23
Great looking food! I have been trying to find the time to make a loin wellington like you did. It's looks perfect. Nice job!
From: Lunker
08-Jan-23
You friggin guys are amazing. I went out of my box well using the box. Boxes of Mac n cheese that is. 3 boxes of Mac n cheese and 2 pounds of venison burger. That is as good as it gets. Very good and very filling. I was happy
From: mrw
08-Jan-23
We need to put a BowSite Mass cook book together!
Pete, did you leave the bone whole or cut?
Pete, did you leave the bone whole or cut?
From: MA-PAdeerslayer
08-Jan-23
Damn that’s a lot of mac and cheese Lunk lol
From: Publiclandhunter
08-Jan-23
Joe, sometimes I do a deconstructed Wellington. I grill the backstrap over coals to medium, slice it thin with a meat slicer, put it on a cressant role topped with duxelle, prosciutto and brown mustard. Great sandwich, and less time cooking.
From: Jebediah
09-Jan-23
Wow this all looks delicious.
From: Deerdawg
09-Jan-23
BAT. i have to try the parmigiana, this looks delicious. Wellington straps mmmmm too. Made a quick and easy veni meat loaf topped with cheddar and bacon , then had some of the Bow tie Pasta Italian venison sausages nice and healthy food.
From: Skippah
10-Jan-23
Venison football roast, made it a few nights ago and this is what's left. Came out good
From: MA-PAdeerslayer
10-Jan-23
Hmmm…this weekend sounds like a good weekend to make a nice venison stew.
From: Big Dog
11-Jan-23
PLH, That sandwich sounds delish. Prosciutto has so many uses with game recipes.
From: Qdiver911
11-Jan-23
Yes, ground venison. I found it mixes better with the Alfredo sauce. Last time I tried it, for some reason the meat over cooked and was chewy, kids didn’t like it. So, I winged it with ground and BOOM!
From: MA-PAdeerslayer
11-Jan-23
Interesting. I’ve done it with steaks and cooked em in the cast iron then just served over pasta with Alfredo over that. I’ll have to try with the burger…..also makes me want to make stroganoff again too.. hmmm
From: Qdiver911
12-Jan-23
MAPA yes!!
From: BAT
15-Jan-23
Venison Cordon Bleu for dinner tonight!
From: MA-PAdeerslayer
15-Jan-23
That different BAT! We did venison meatballs, regular sausages and pasta tonight.
From: MA-PAdeerslayer
15-Jan-23
Last night kids requested deer steaks and Mac and cheese…I couldn’t deny that request. Who doesn’t love Kraft every now and again.
From: Lunker
15-Jan-23
My signature dish.
From: Jebediah
15-Jan-23
Wow those are some impressive dinners for sure.
From: Jebediah
15-Jan-23
Venison with taco seasoning mixed with macaroni-and-cheese, and peas. Two suggestions that I got on here, thank you. It was delicious. I like to mix in the vegetables because then the eaters really can’t avoid eating some vegetables.
From: Jebediah
15-Jan-23
MAPA do you have a special permit for that gas stove?
From: Jebediah
15-Jan-23
As soon as AOC told me about how harmful gas stoves are, I installed an electric one, and took my gas stove out and threw it in the lake.
From: MA-PAdeerslayer
15-Jan-23
AOC? And yes sir I do Jeb. Even have the proper licenses to install them. I’ll never have an electric top. Dual fuel, gas top, electric oven.
From: Jebediah
15-Jan-23
Used to have gas stove in MA, now electric in NH—gas is hands-down superior.
From: Dan6310
16-Jan-23
First smoke of the year yesterday. Smoked venison pastrami. 7 day cure and 3hr smoke to 160f. Refrigerator overnight then slice then steam heat and serve. Always delicious!
From: Bwhnt
16-Jan-23
Omg that looks great! Nice job!
From: Big Dog
17-Jan-23
Dan, wow
From: MA-PAdeerslayer
17-Jan-23
Deer meatball subs … yummm
From: Big Dog
17-Jan-23
This thread is wonderful. Could cooking be one of our last forms of free expression ?
From: MA-PAdeerslayer
17-Jan-23
Damn near is big dog. Until they don’t let us buy what we want in the grocery store
From: Deerdawg
18-Jan-23
Time to Make the .....Meatballs, Mac & Cheese and Pastrami! Comfy food.
From: Jebediah
18-Jan-23
Said it before, I’ll say it again—I think this thread, year after year, could be part of a great public relations campaign for hunting. A lot of these things look good enough to convert a vegetarian.
From: BAT
18-Jan-23
Last weekend I made venison chili for a pot luck dinner at my church, had shredded cheese and homemade cornbread on the side. As I was serving the chili got both ohhh :) and ehhhh :( comments. Some tried just a little, then came back for more, a bunch of compliments after dinner, some that had tried venison before and did not like it, but really liked mine, asking questions about preparation, harvest, etc. Brought back memories of a deceased family member for some, a couple that hunted in their younger days.. my crockpot was one of the empty ones when we left. I got one comment that she “liked it, but don’t shoot my deer” and one invite to come over and “shoot some that are eating my plants!” Only one complaint …that it was not hot enough (I purposely kept it mild). So yes, Jeb a successful public relations campaign via cooking game!
From: Skippah
18-Jan-23
Eye of round
From: Huntskifishcook
18-Jan-23
Jeb, totally agree. Food is the best way to talk to non-hunters about hunting.
Venison sausage agnolotti, squash puree, maple roasted walnuts, sage.
From: Jebediah
18-Jan-23
Wow that’s uncanny HFC, I made that same thing yesterday. Just kidding.
From: MA-PAdeerslayer
18-Jan-23
Jeb that cannot be cooked from a can on an electric stove…. Hahaah kidding of course
From: Jebediah
18-Jan-23
I don’t understand. It sounds like you’re trying to tell me there’s food that doesn’t come from a can. Crazy.
From: Huntskifishcook
18-Jan-23
Guys, it's all about the lighting and angle. That's just baby food, bagged ravioli's from stop and shop and nuts I smashed with a hammer.
From: MA-PAdeerslayer
18-Jan-23
Mhm….sure it is.
From: BAT
18-Jan-23
Wow HFC, that looks great!
From: Jebediah
18-Jan-23
Bingo!
From: Jebediah
18-Jan-23
Yes indeed, way too much time on my hands.
From: MA-PAdeerslayer
18-Jan-23
Lmao Jeb!
From: Huntskifishcook
18-Jan-23
Hahahahaha!
From: Les
19-Jan-23
Squirrel Tacos tonight!!
From: MA-PAdeerslayer
19-Jan-23
Interested in that outcome les…
From: peterk1234
19-Jan-23
Venison backstrap salad.
From: MA-PAdeerslayer
19-Jan-23
Pete do you have pet rabbits who like meat on occasion??? Hahahaha. Sorry had to.
Looks delicious
From: Publiclandhunter
19-Jan-23
Squirrel chili, squirrel pot pie, even smoked some pulled squirrel for bbq, but I don't know why I haven't done tacos yet. Its next on the list.
From: Huntskifishcook
19-Jan-23
Squirrel looks like it's gonna be good! Looks like I could also fool my wife into thinking it's chicken. I need to get my act together and go shoot some of them or rabbits.
From: MA-PAdeerslayer
19-Jan-23
Huntski I got some rabbit spots. They’re everywhere
From: peterk1234
19-Jan-23
Nick.. this is my healthy meal for the week. Tomorrow it's chicken fried elk steak. :)
From: MA-PAdeerslayer
19-Jan-23
Oh that’s a tease right there!!!! Better be pics of that and a yummy white gravy to go with it! Lol
From: Big Dog
20-Jan-23
Public, squirrel pot pie is seldom mentioned but a great dish.
From: Les
20-Jan-23
My tacos came out fantastic! The only complaint would be that they were a little too salty. I followed this recipe exactly: https://www.realtree.com/timber-2-table-wild-game-recipes/slow-cooker-squirrel-tacos Next time I'll not add so much salt.
Also, this would be the perfect dish to serve to someone who isn't sure about eating squirrels. You couldn't tell with all the ingredients. But when I pulled the meat from the bone and took a taste by itself it was juicy and delicious.
I've had straight up grilled squirrel with nothing on it and I thought it was pretty good. Even my kids liked it. So I'm not personally trying to hide the taste. Just looking to spice it up a little and be creative with the family.
From: MA-PAdeerslayer
20-Jan-23
Those look awesome les.
From: peterk1234
20-Jan-23
Les, nice tacos and great idea!
From: Jebediah
20-Jan-23
That looks great Les. When I made the squirrel stew, my son had a big bite of the squirrel directly, and I regret that I did not. He said it was pretty good. Couldn’t even taste it in the stew. Next squirrel meal is going to be “brazed whole squirrel carcass.” Not fooling around next time. Ten days left in NH squirrel season, hope to get a couple more. One in the freezer, seems like you need a few to make a meal.
From: peterk1234
21-Jan-23
Venison nachos. We are blessed not to have to rely on the grocer for our meat this year.
From: Josh22
21-Jan-23
Josh22's Link
If you want to try a different venison chili give this one a chance, family favorite for sure. My daughter requested it for her birthday yesterday. I’ve made it several times, tweaking it with different chili peppers. Always comes out awesome. This recipe calls for ground turkey but it’s made for venison. Mushrooms, pumpkin and black beans all go so well with it. Give it a try and make it your own, you’ll thank me later!
From: Deerdawg
25-Jan-23
Brought a crock pot of venison stew over to the Barn for the men. Nice to watch them enjoy it! Couple of bowls each along with a few buscuitts and they were happy happy. Up Next, venison marinated with a simple soy sauce , brown sugar, S & P and oil cooked on open door wood stove coals. They gobble it up. Delicious Man Cave Grub. Almost time to run another batch of pastramis too! I trimmed out some real nice veni flank steaks on last big deer and have set aside for the Super Bowl. Looks like Its time for some Tacos this weekend! BAT when does your cookbook come out? That Wellington looks delicious.
From: Lunker
16-Feb-23
Again loop. Wtf is goin on ? First my snakehead now my Mac n cheese !!?
From: BAT
19-Feb-23
Stuffed Venison Loin with Shiitake Mushrooms, shallots, toasted walnuts, sage, pumpkin spice, pepper, butter, and few breadcrumbs. Came out great!
From: BAT
19-Feb-23
From: MA-PAdeerslayer
19-Feb-23
Looks great BAT!
