Food thread
Contributors to this thread:Connecticut
From: JohnNWCT
17-Nov-22
Should we start...keep going a food thread? Not sure if one has been done. Doesn't have to be game, just cooking food in general.
From: Bwhnt
18-Nov-22
Last night we had venison heart, dipped in egg, then bread crumbs, fried golden but still pink inside. Gone in like 2 min.
From: BBB
18-Nov-22
The first time I had the heart was in Plaster Rock, New Brunswick. I had shot a buck that Thursday am and the guide pulled the heart and loins for lunch at the "Boiling Hole". This was a small lean two in the middle of the woods, fireplace with utensils, and a stream nearby where they got a pot of water to "BOIL" for tea. Butter and onions in a skillet with the meat sizzling away, a hot cup of tea, and good friends egging each other on to try the heart. I had to go first since it was my deer, and it was the best piece of meat I've ever had from deer. Great memories.
From: steve
18-Nov-22
I probably haven’t had deer heart and liver in close to 50 years , my friend’s grandmother made it for us with fried onions!! Bb boy it was good !
From: Coondog
18-Nov-22
Heart from earlier this season
Heart from earlier this season
From: Coondog
18-Nov-22
From: BBB
18-Nov-22
Coon - now that's perfection!! Yummm!!
From: Notme
18-Nov-22
Hmmmmm,practicing my soup recipe
From: Bwhnt
19-Nov-22
Coondog is there a coating of some sort on the strap? That looks perfect
From: Coondog
19-Nov-22
I put olive oil and Traeger blackened Saskatchewan rub on it. Got the grill hot, over 500 degrees. Took it off when the internal temperature hit 125. Came out perfect.
From: Bwhnt
19-Nov-22
Ok my mouth just actually started to water a little. Thanks!
From: N8tureBoy
19-Nov-22
Shank tikka masala with naan
From: N8tureBoy
19-Nov-22
Marinated heart with grilled peppers
From: Woodsnut
19-Nov-22
Anyone need recipe for PB & jelly. Let me know.
From: UWShunter
19-Nov-22
Coon - that is perfectly cooked. Curious. Did you sear b4? How long in oven & temp.
From: Coondog
20-Nov-22
Typically I reverse sear steaks and backstraps on my Traeger. Turn it to 180 and cook until internal temp hits 100, take off meat, turn Traeger up to 450, put meat back on until internal temp hits 125, then let the meat rest. However, for that backstrap, I decided to just sear it fast on the regular propane grill; over 500 degrees until internal temperature hit 125 degrees, flipped every 25 degree increase.
From: UWShunter
20-Nov-22
Appreciate info. Cheers
From: soapdish
20-Nov-22
Another great marinade for backstrap is a bourbon based one, Google it. It has bourbon, Dijon mustard green onion and I believe a couple of other ingredients. A meater plus Bluetooth thermometer is like cheating, no need to guess time or temp. Ask Santa for one this Xmas.
From: BBB
20-Nov-22
I make the World's Best Lasagna (that's the name of the recipe, not my opinion) but it was so good I ate it, so no pictures. Not Sorry. I like to eat it with a nice Brunello di Montalcino.
From: JohnNWCT
20-Nov-22
Glad guys are posting. It's soup season.
From: Bwhnt
20-Nov-22
I slice up belly meat off my sons buck last night. Made thin strips. Marinaded in teriyaki, worchesire, and slap ya mama. Cooked it medium, had it with over easy eggs and home made sour dough bread. It was decent, a little chewy but great flavor.
From: soapdish
20-Nov-22
This is the Bluetooth thermometer reading on my phone. I just put a beef roast in the oven . It will eventually give an estimate time left. Especially helpful when smoking meat, fish etc.....in the charcoal smoker
From: SixLomaz
21-Nov-22
On the grill, buttered mushrooms and bacon wrapped backstrap ....
On the grill, buttered mushrooms and bacon wrapped backstrap ....
Before going on the grill ...
Before going on the grill ...
Trimmed backstrap. No silver lining and fat tissue left.
Trimmed backstrap. No silver lining and fat tissue left.
The backstrap is not marinated or seasoned. The bacon gives flavor. It goes on the grill for 7 to 10 minutes on each side at 450F to 500F. Usually by 20 minutes mark the bacon is crispy, slightly burnt. I cut to make sure the middle has a 25 cents coin size bloody spot, after which I place the bacon wrapped meat between 2 plates, double wrapp it with cloth kitchen towels and let it rest 20 to 30 minutes. The last 10 minutes of meat grilling I add the mushrooms as they cook fast.
From: Coondog
22-Nov-22
Steak from my 2022 doe
Steak from my 2022 doe
Olive oil and Traeger coffee rub on this one.
From: soapdish
27-Nov-22
Goose jerky
From: BBB
27-Nov-22
Goose jerky??? They look like bat wings from China, the covid region of China to be exact. I just finished a piece of the world's best lasagna, and a garlic stick, and now I'm finishing my glass of chianti. Life is good.
Now if my back would only heal so I can head to the woods.
From: soapdish
27-Nov-22
Well seeing as no one is buying into COVID anymore..... they had to do something with the wings. Rumor has it the COVID test will be resold as a pregnancy test
From: Anchor point
27-Nov-22
Big bucks for the meater probe. I ordered one the other day!
From: soapdish
27-Nov-22
Its worth it. Im a guy that is cautious about giving my money away to someone else
From: JohnNWCT
27-Nov-22
Hot pickles
From: JohnNWCT
27-Nov-22
Corned goose
From: BBB
28-Nov-22
I haven't had a hot pickle in years, getting old is tough. How exactly do you corn a goose?
From: Notme
28-Nov-22
Notme's Link
https://youtu.be/w15pEJS7Pf4
From: JohnNWCT
28-Nov-22
I use the Morton's corned beef recipe with a few tweaks.
From: Bwhnt
29-Nov-22
Pheasant rolled in bisquick, browned, then covered with heavy cream and baked until fork tender. OMG it is so good with peas and rice.
From: Bwhnt
03-Dec-22
First try at Osso Bucco. Nice rainy day to make it, its been in the oven since noon. Tender and delicious
From: Bwhnt
04-Dec-22
Bwhnt's Link
Link to recipie
From: Bwhnt
08-Dec-22
Squirrel pot pie with all garden veggies, local hen mushrooms, and homemade hard cider in the gravy.
From: soapdish
08-Dec-22
Tree rat works good in jumbo too...that reminds me. There's a piebald running around where I hunt. I may have to harvest that one. Would make a cool mount.
From: Bwhnt
08-Dec-22
My son got me back into it when he was getting started hunting. I really enjoy it, and it's a target rich environment almost everywhere. We have a ball with it.
From: BBB
08-Dec-22
Some guy shot a nearly all white piebald (media calling it an albino) and got arrested for poaching (out of season) and the neighbors called him their pet deer. It was a nice buck, looked weird with an all white coat. Not sure where it was.
From: Bwhnt
14-Dec-22
I cut my deers heart in half, chunked one side up. That went in the pot with 3 tongues to simmer. Gonna make a stew for the nor easter this weekend. The other half is getting fried for lunch. Man I love deer season.
From: tobywon
14-Dec-22
Pasta e Fagioli with ground venison.
From: Notme
14-Dec-22
Damn T, that would've great for lunch on a day like today !!!!
From: Rackem
15-Dec-22
some good looking food!!
From: Bwhnt
16-Dec-22
Heart and tongue stew. Better than beef.
From: Rackem
17-Dec-22
Bwhnt that Osso Bucco looks awesome...
From: BAT
18-Dec-22
A few good things from Ted Nugent; “Stranglehold,” and recipes from his “Kill It and Grill It” Cookbook, Stuffed Venison with garlic and Gouda cheese, and Venison Casserole. Both paired with a nice Sharpe Hill wine from Pomfret CT.
From: Bwhnt
18-Dec-22
Fresh back strap steaks in olive oil, garlic and butter. Simple but man that's good stuff.
From: Bwhnt
18-Dec-22
Bat that meal is beautiful and I bet it's damn good!
From: nehunter
18-Dec-22
Mmmm. Looks delicious!
From: Tall 1
18-Dec-22
Looking good!
From: extreme
20-Dec-22
braised shanks
braised shanks
From: BAT
20-Dec-22
Taco Tuesday, good day for Venison Mexican Meatball Soup!
From: Bwhnt
20-Dec-22
Looks great! I feel sorry for people that only eat meat from a store. Wild game meat is where its at
From: tobywon
21-Dec-22
BAT, I was wondering what was in that bowl at the top left until I realized it was a drink...lol
From: BAT
21-Dec-22
Toby, got to have a Margarita on Taco Tuesday!
From: Tall 1
24-Dec-22
I made a Tourtiere, (French Canadian Meat Pie), with ground venison, pork and potatoes. It is a savory dish spiced with clove, cinnamon, nutmeg and poultry seasonings that is traditionally served on Christmas Eve, usually after midnight mass. My Mom and Grandmother always served it and I’m just carrying on the tradition. Merry Christmas!
From: nehunter
24-Dec-22
Tall 1, one of my all time Favs. Mother in-law always made that Christmas day. Thanks for the memory lol!
From: BAT
24-Dec-22
Tall, deer track and antlers are a nice touch! Looks great!
From: Gene
25-Dec-22
Living in Southeast Louisiana now and this has become a favorite dish of mine and easy to make. Redfish filet with the skin on and seasoned with Creole seasoning (Tony Chachere's) , Adobo and olive oil. Cook on the grill,skin side down. I imagine this would be great with Striper also.
From: Tall 1
25-Dec-22
Looks delicious Gene. I brought some redfish and trout home from my trip to Venice. Good stuff! Merry Christmas!!
From: Gene
25-Dec-22
And a merry Christmas to you, Jon!
From: Gene
25-Dec-22
Crawfish boil.
From: Tall 1
28-Dec-22
Fork tender venison tenderloins seasoned with garlic powder, onion powder, Montreal steak seasoning and Worcestershire sauce marinated it all day. Seared in butter in my cast iron and served with a blueberry and bourbon glaze. Baby Bella’s and onions with steamed asparagus to round it out. Amazing dinner!
From: Brian M.
28-Dec-22
Blueberry and Bourbon is intriguing, No way on the shrooms and stalks, but I would substitute those for sweet potato and broccoli.
From: Tall 1
28-Dec-22
Those are great sides too Brian! I’m a big fan of both too.
From: BAT
28-Dec-22
Looks great Tall!
From: Gene
29-Dec-22
Damn Jon, I didn't know that you are a gourmet chef! That really looks great.
From: steve
29-Dec-22
Oh ya , he is!!!
From: Tall 1
29-Dec-22
I love to cook. Almost went to Johnson and Wales for culinary arts but became a teacher instead. I can make a mean PBJ too!!
From: Gene
30-Dec-22
Too funny!
From: Bwhnt
31-Dec-22
Fresh heart, chopped fine with garlic, onion, butter and olive oil. Plan is to cook it tender add some red wine to finish it and have it over rice. My recipie I just invented, fingers crossed. Lol
From: Brian M.
31-Dec-22
Looks good. I just cooked mine like that, minus the wine, with eggs over easy and toast for breakfast. Rice will be fine.
From: Tall 1
31-Dec-22
Heart is excellent! Looks great!
From: N8tureBoy
31-Dec-22
Im making heart onions and peppers tonight. Will have to try your recipe next Bwhunt
From: Bwhnt
01-Jan-23
30 lbs of ground venison and pork. 10 lbs of breakfast sausage, 10 lbs of Italian, and 10 lbs of brats.
From: Big Dog
01-Jan-23
My wife made a venison neck roast in the crockpot. I'll never use the neck for grind again ,LOL. Delicious.
From: Bwhnt
01-Jan-23
Bone in or was it just filleted and tied up? I saved one boned out this year and froze it
From: Tall 1
01-Jan-23
A slow cooked and braised neck roast is one of the best meals from a deer. Boneless and tied. Shanks cooked the same way are another amazing piece of meat that guys usually grind. I love both!
From: Blood
01-Jan-23
Always better the next day.
Always better the next day.
How do you guys keep your roasts from drying out?
I love deer stew. I keep it simple. An onion, potatoes, carrots, some basil leaves with salt and pepper. Just made up a nice batch this afternoon.
From: Tall 1
01-Jan-23
I braise them in beef broth and a cup of red wine. Keep it submerged in liquids.
From: Blood
01-Jan-23
And my son made this with the left over venison I didn’t use for stew. Looks pretty darn tasty.
From: Bwhnt
01-Jan-23
That'll eat
From: Tall 1
01-Jan-23
Outstanding!!
From: MA-PAdeerslayer
02-Jan-23
That’ll eat real good blood! Another way I found roasts come out good, if your not a fan of roast.
Cube it up, marinade in Italian dressing for 4-5 days with Parmesan cheese, worshistere sauce (I know spellings wrong…) black pepper garlic powder. Then skewer it and cook it on the grill. Serve on a Bulkie toasted with provolone and creamy Italian dressing.
From: Bwhnt
06-Jan-23
Followed the recipie I posted above, only instead of shanks I used a backstrsp. Ho. Lee. Hell. So tender and delicious. You gotta try this one.
From: Bwhnt
06-Jan-23
I'm referring to the osso bucco recipie
From: Tall 1
06-Jan-23
Yesssssir! Amazing stuff!
From: Blood
06-Jan-23
Looks delicious!
From: UWShunter
07-Jan-23
Looks good! I’m hungry.
From: soapdish
08-Jan-23
I got a new smoker for Xmas. Jamaica jerk and garlic, pepper, Parm wings. Ribs going on next.
From: Tall 1
08-Jan-23
Rolled some smoke today. Cherry wood double smoked spiral sliced ham with an orange marmalade, bourbon and brown sugar glaze. Roasted butternut with veggie cream cheese and steamed broccoli spears. It was a great Sunday supper. Lots leftover for quick reheats during the week and pea soup down the road
From: Tall 1
08-Jan-23
Plate shot
From: soapdish
08-Jan-23
Looks delicious.
From: Tall 1
08-Jan-23
Soapdish enjoy playing with your new smoker. 3/2/1 method is fool proof for baby backs, but adjust your times to suit your liking. For authentic jerk chicken I have always used Walkers Wood jerk paste. It’s powerful stuff so go easy with it, but my brother lived in Jamaica and turned me on to it. It’s sold in stores or Wally World and comes in hot or mild. I run the hot but it’s very potent with the scotch bonnet peppers so start off using less than you think. Great spices and a delicious marinade/rub for authentic jerk. Good luck!
From: soapdish
09-Jan-23
Will do ty
From: Bwhnt
09-Jan-23
Wow great looking stuff!
From: Brian M.
09-Jan-23
Looking good guys. Can almost taste it.
From: Big Dog
09-Jan-23
We did a neck roast in the crockpot . No more making grind out of the neck. It was excellent.
From: extreme
09-Jan-23
awesome looking ham dinner!
From: Brian M.
11-Jan-23
With all the good looking food above, I had to participate.
Venison stew: I usually use ground Venison, but today I used two pkgs stew meat. 1/2 deer, 1/2 bear (don't tell my wife, she turns up her nose to anything other than deer or moose).
3 tbls veg. oil in pan. Brown meat with two onions diced.
In a bowl add 6 c. Hot water, 4 beef bouillon cubes, 1/3 c. Ketchup, heaping Tbls spicy mustard, heaping Tbls BBQ sauce, 1 tsp salt, 1 tsp garlic powder (or minced fresh), 1/2 tsp black pepper, 1/4 - 1/2 tsp cayenne pepper. Add it to browned meat.
Cube and add, 6-7 medium potatoes, two cups diced carrots, and one can of whole kernel corn. (Celery, green beans, etc to your liking). Cook on med/low until carrots are soft. When done, add a cold glass of corn starch and water to thicken. Serve with corn bread.
From: Tall 1
11-Jan-23
That looks and sounds great Brian!
From: Brian M.
11-Jan-23
You see the difference between meats. The darker is bear, light is deer (and a young one at that).
From: BAT
12-Jan-23
This is my favorite Oven Venison Stew, cooked 5 hours in a Dutch Oven at 300: layer in 2 lbs of stew meat, 1 diced onion, 2 potatoes cut into chunks, 2 cut carrots, 1 can.diced tomatoes, 1 can mushrooms, 4 whole cloves, salt, pepper, 1/2 cup bread crumbs, 28 oz beef broth, 14 oz water, 1 teaspoon basil, in the last 30 minutes stir in 1/2 bag of frozen corn and 1/2 bag peas (or a bag of mixed vegetables).
From: Bwhnt
13-Jan-23
Nothing at all to do with bow hunting but we got beer battered porgy fillets from over the summer for supper
From: extreme
13-Jan-23
fried porgy is great. used to have a family fish fry when i was a young kid
From: Big Dog
15-Jan-23
Rodney Dangerfield said when he got older, food took the place of sex. That's why he installed mirrors over his dining room table . LOL. He wrote much of his own comedy, a true comedic genius.
From: soapdish
15-Jan-23
Fried porgy is delicious. Lot of work to fillet em. Good thing my kids don't mind. Bat, I'm gonna make that recipe this week. Looks/sounds good.
From: Tall 1
15-Jan-23
Great stuff guys! Love it!!
From: BAT
15-Jan-23
Soap, it’s a full container of broth, 32 oz….. and 16 oz of water…
From: Bwhnt
16-Jan-23
Venison loin wellington...made with frozen wild honey mushrooms. I used Phyllo dough instead of puff pastry. 5 stars.
From: Tall 1
16-Jan-23
Home Run Bwhnt!!! Wow!
From: Bwhnt
17-Jan-23
Tall, I love to cook as well. It's relaxing for me and especially wild game.
From: tobywon
17-Jan-23
Great thread!! Some new ideas to try, thanks!!
I haven't done this in a bit, but try stuffing a roast sometime. I don't know the name of particular cuts, but I think this is a bottom round. This was the piece from the rear leg with the straight grain that some make jerky out of. Butterfly, stuff with onions, peppers, breadcrumb mixture or whatever you want. Tie up to keep together and 325 deg F until med-rare. Timing is dependent on size, so I do to 125-130 deg F, let rest for 5 min.
EDIT: Sorry its not really a butterfly, I slice lengthwise thin so I can stuff, roll up and tie.
From: Brian M.
17-Jan-23
Darn Toby, that looks good. Except for the peppers, I'd use more onions, or maybe banana peppers or jalapeños.
From: Bwhnt
17-Jan-23
Omg I'm definitely doing that!
From: tobywon
17-Jan-23
I'm sure that would work nicely Brian
From: Tall 1
17-Jan-23
Awesome Tobywon. That looks spectacular!
From: JohnNWCT
17-Jan-23
Would ya look at that, hunters know how to cook! Excellent posts by everyone.
From: soapdish
18-Jan-23
Bat....stew was delicious. I used a crockpot on low for 8 hours. If using a crockpot I would cut back on some liquid. Maybe 24 oz of stock and 8 oz of water. I will make it again
From: Brian M.
22-Jan-23
Venison Chilli. Made last night, leftovers for supper. We are not big bean eaters, so I put a big can of Bush's baked beans in. We don't like kidney or black beans.
3 Tbls veg oil, 2 lg onions, 1 1/2 - 2 lbs Venison burger. Brown
28oz can baked beans, 28oz can pureed tomatoes, 14oz can diced tomatoes, 1/2-1 jalapeño, crushed red pepper, salt, pepper, 1tsp cayenne pepper, a few shakes red hot sauce, 1Tbls +/- chilli powder, and a couple Tbls sugar. Let simmer for an hour or so, garnish with shredded cheddar and corn bread on the side.
I don't measure everything, I just guesstimate.
From: Bwhnt
22-Jan-23
That chili last great! I find that when I eat venison chili it's best if I work alone the next day.
From: Tall 1
22-Jan-23
Made a lasagna for dinner with ground venison and hot Italian sausage. Lots of leftovers for midweek reheats.
From: Tall 1
24-Jan-23
I put together a hearty venison stew in the crock pot this morning and served it up with some crusty bread and butter tonight. It really hit the spot.
From: Bwhnt
24-Jan-23
That looks perfect!
From: tobywon
25-Jan-23
Looking good guys!! I made nachos the other day made with venison chili. No pictures though.,
From: Tall 1
25-Jan-23
I love nachos! Good stuff. So many great ways to enjoy our harvests.
From: Tall 1
27-Jan-23
I made Venison Tamale Pie for a pot luck game dinner tomorrow afternoon. It’s a corn bread bottom layer covered with a ton of venison chili (steak and ground) then topped with a thick layer of cheddar and mozzarella. Baked at 425 for 30 minutes. Diced cilantro and jalapeños for the razzle dazzle.
From: Brian M.
27-Jan-23
I'm in. Looks tasty.
From: BAT
27-Jan-23
Looks great Tall!
From: Tall 1
01-Feb-23
I put the ham bone from a few weeks ago to work today. Slow cooker split pea and smoked ham soup. Served with a thick hunk of 9 grain bread. Nice Double IPA to round it off.
From: Bwhnt
01-Feb-23
Wow that looks great and I bet it hit the spot in this colder weather.
From: tobywon
02-Feb-23
Looks great Tall1, looks like it should be in a magazine!!
From: UWShunter
02-Feb-23
Well done, Tall 1!
From: Big Dog
02-Feb-23
Tall, did you invent the tamale pie recipe ? It looks great .
From: Tall 1
02-Feb-23
Thanks guys! Big Dog The Venison Tamale Pie is something I’ve been making for years. It’s essentially a cornbread base with chili in the middle and cheese on top. It’s always a hit! Make venison chili as you usually would 2 boxes Jiffy cornbread mix(blue and white box) Shredded cheese of choice How to: Mix 2 boxes of Jiffy Cornbread mix with 2 cups of water. This will seem runny but it will be fine. Grease or use cooking spray oil on a 9”x 13” baking dish or a high sided aluminum pan Pour the cornbread mix into pan Spoon the chili into the cornbread mix and leave a 1” border.The cornbread will rise an inch so don’t fill the pan to the top or use a high sided pan. Bake this at 425 for 15 minutes then add cheese on top and bake another 10-15 minutes until the cornbread starts to pull away from the sides and the cheese is melted. Garnish with chopped cilantro and jalapeños or serve with some sour cream. Easy and delicious!
From: Tall 1
03-Feb-23
Here’s how I make the split pea and ham soup: 2 cartons low salt chicken broth 1 bag dried split yellow peas 4 carrots peeled and chopped 1 large onion chopped 4 cloves fresh garlic chopped 2 stalks celery chopped 1-2 small/medium potatoes quartered (will thicken the soup) 1 Ham bone with remaining ham attached Seasoning: 2 Bay leaves, a fair amount of dried Thyme, some onion powder and garlic powder and a good amount of black pepper * Do not add salt- there’s plenty in the ham* Add everything in the crock pot and cook on low 6-10 hours. Stir occasionally to allow for even cooking All of the meat will fall off the ham bone so remove the meat and chop it up then add it back to the soup and discard the clean bone and the bay leaves. Dig in! The soup will be very thick when it completely cools but it freezes very well and just reheat it in portion sized containers in the microwave. Enjoy!!!
From: Tall 1
05-Feb-23
Venison shepherds pie for dinner tonight. Peel and cube 4-5 potatoes and boil in salted water until fork tender. Sauté burger until brown. Put burger in the bottom of a 13” x 9” pan. Season with S&P, garlic powder, onion powder. Pour 2 cans of creamed corn and a can of sweet peas on top of the meat. Mash the potatoes and I add sour cream, butter and half and half or milk until creamy. Spread over the veggies and meat and top with more butter And a little paprika for color. Bake at 350 for 45 minutes until heated through. Enjoy!
From: Bwhnt
05-Feb-23
I love Shepards pie!! No meat in this one, but I made a batch of pickled eggs and used a jar of our pickled beets in the brine.
From: Tall 1
05-Feb-23
I make those too Bwhnt. Funky looking but they taste great. I used left over pickled beet juice and let ‘em soak for a week or so.
From: Bwhnt
05-Feb-23
I like a pinch of horse radish on em
From: Brian M.
06-Feb-23
Guys, stop putting peas in everything, you gonna make me vomit.
From: extreme
06-Feb-23
love the sheperds pie. thats a every two week dish that is simple and the grand kids love it
From: tobywon
06-Feb-23
Shepards pie fan here as well and kids love it. I mix my chopped meat with a beef gravy. Looks good Tall1, but next time put raisins and coconut in it for Brian :)
From: Brian M.
06-Feb-23
Yeah Tall1. Coconut and raisins.
If you want to mix it up a little, add taco seasoning to your ground meat, lose the peas, and chop up a jalapeno or two in it's place. Tex Mex shepard's pie. My wife didn't care for it, but I thought it was great.
From: Tall 1
06-Feb-23
It’s a very versatile meal. Raisins and coconut got it! Lol
From: extreme
11-Feb-23
Venison sirloin, with shells, stuffed with hen of the woods, mushrooms, and ramp pesto ricotta. A true feast from the woods
From: extreme
11-Feb-23
Venison sirloin, with shells, stuffed with hen of the woods, mushrooms, and ramp pesto ricotta. A true feast from the woods
From: extreme
11-Feb-23
Venison sirloin, with shells, stuffed with hen of the woods, mushrooms, and ramp pesto ricotta. A true feast from the woods
From: extreme
11-Feb-23
Venison sirloin, with shells, stuffed with hen of the woods, mushrooms, and ramp pesto ricotta. A true feast from the woods
From: Bwhnt
12-Feb-23
Oh man ramp pesto sounds very interesting. We pickle some ramps but not every year, probably every 3rd yr or do. Great looking meal!
From: soapdish
20-Feb-23
Snack sticks. 7 extra hours in the smoker. Delicious
From: Bwhnt
21-Feb-23
They look perfect!
From: soapdish
21-Feb-23
Pretty good for the first time. I have a second batch smoking now. 25 pounds is a lot lol. I'm gonna try to make salami next time
From: Big Dog
21-Feb-23
This is an awesome thread .
From: JohnNWCT
21-Feb-23
Little goulash over the weekend
From: JohnNWCT
21-Feb-23
Soap, can you explain your pic? Is that an ice water bath? I've never seen that. Did you use sheep casings? In the past, i used Adolph's for my goose meat. The kabanos they made were great. Is that basically what you made? Hard to tell the size of you snack sticks. Kabanos are about as round as a quarter.
From: soapdish
21-Feb-23
I used a snack sticks kit from Cabela's. They're about the size of a nickel. Not a natural casing. I use natural for Italian sausage from Arnold's meat. Yes. That's an ice bath used to halt the cooking process. I use a vertical pellet fed pit boss. Way easier to maintain a general increase in heat. Otherwise the fst breaks down. Adolf's was awesome. Somebody on one of the CT forums posted his kielbasa recipe. I wish I screenshot it.
From: Tall 1
21-Feb-23
Everything looks great you guys!!! Nice work! I miss Joe from Adolph’s too. His spicy kabanos were the best snack ever!
From: extreme
23-Feb-23
joe was the best! does anyone have his kielbasa recipe. that goulash looks just like my mom used to make, awesome
From: JohnNWCT
23-Feb-23
Lost a great guy. Joe was the best, although you did have to know the language, lol. Seeing the back room where everything was made, while I dropped off meat, was awesome. We brought him quite a bit of meat one day. Got bologna, kielbasa, hot dogs, brats, pepperoni and kabanos done. Bed of my truck was packed with about 250 lbs of meat. Lol. Smelled like a smoke house for weeks! I've heard that Martin Rosol's will grind and smoke meats but I'm not sure....never asked.
From: JohnNWCT
25-Feb-23
Chicken Parm tonight
From: Tall 1
26-Feb-23
Looks great John!
From: Brian M.
26-Feb-23
Can almost taste that chicken parm, yum.
From: Big Dog
01-Mar-23
Has anyone ever used the old method of salt curing cuts of venison ? There was also the 18-19th century method where cuts were submerged in a bucket of lard which preserved them until needed. Small wonder there was shorter longevity ,LOL.
From: Bwhnt
02-Mar-23
I haven't tried that yet but I am planning on getting my next cavity filled without novacaine just for old times sake....NOT
From: Notme
02-Mar-23
Some of the sausages my father made ,he would pack in lard...drove my mom nuts when he would take one out of the bucket and start gnawing on it without taking off the lard..lol
From: Big Dog
02-Mar-23
Notme, I read about "lard buckets" in an 1800's VT. cookbook.
From: Big Dog
02-Mar-23
Bwhnt, While you're at it ask the dentist to use a low speed drill . Also ask him to drink three cups of black coffee and to shut off the smoke detector just before working on you ,LOL.
From: Coondog
02-Mar-23
My butcher gave me some ground black bear this past fall and I finally got around to making it! The meatballs were pretty good.
From: Bwhnt
03-Mar-23
They look like they would melt in your mouth. I'd be down for a plate of those
From: Bwhnt
03-Mar-23
Venison schnitzel tonite. Basically backstrap breaded and fried.
From: Tall 1
03-Mar-23
Wonderful wild game goodness!
From: soapdish
05-Mar-23
If the pictures come through. Shaved steak for tonight. Jerky to marinate. Kielbasa back from the butchery.
From: soapdish
05-Mar-23
Ok. That's the kielbasa, if one couldn't figure it out
From: soapdish
05-Mar-23
The last one. Dang it. This one is jerky and wherever the last picture ends up....shaved steak lol
From: Tall 1
13-Mar-23
Looks great Soapdish!
From: Tall 1
13-Mar-23
I stopped at Salem Prime Cuts last week and picked up one of their store brined, corned brisket flats. I slow cooked it in the crock pot all day with chicken broth. Added onions, a few cloves of garlic and bay leaves to the broth. Then added potatoes and carrots after 5 hours and finally the cabbage to finish it off for the final hour or so. This brisket came out super tender, not overly salty and the flavor was excellent. Accompanied by a Tree House coffee stout
Erin Go Braless!
From: soapdish
29-Mar-23
Salami....
From: soapdish
29-Mar-23
From: Bwhnt
29-Mar-23
Wow...please share that recipie!!
From: Bwhnt
29-Mar-23
Wow...please share that recipie!!
From: soapdish
29-Mar-23
So this is the company that I ordered from. On the back of this container it will tell you what else you need and how to make it. The casing I got was pre-tied on one end. I used the bull nose rings and pliers to close the other end. I'm sure if you contact the company, they would walk you through. I wish I had added some peppercorns...next time. Here's the condensed version. I used 14 lbs of venison and an 8 lb pork butt. Ran it through the grinder. Added the ingredients and mixed. Then with my son holding the casing tight to the stuffer (Cabela's 30lb commercial).....we stuffed. Left some casing at the end to twist and clamp. Once cased I put them in my pit boss vertical smoker. Started at 130 degrees for an hour then 150 for two. This is critical so the fat doesn't melt out. Then I bumped it to 175. I put my meater plus Bluetooth thermometer in until the internal temp hits 152. Then out of the smoker and into the ice bath. This stops the cooking process. Keep it in until temp is 110. Then room temp for awhile. I cut them into 4 and vacuumed sealed them. The pellet smoker works great. Keeps a steady temp. Go run errands etc... The thermometer keeps you from opening up the door. This is a lengthy process. I put the meat in at 6 am....I took it out at 10:30 at night. I pushed the temp on the last two hours and won lol. Next time I will start the night before and let her go over night. It is delicious. Goose jerky is Saturdays adventure, already marinating.
From: Bwhnt
29-Mar-23
Thanks for the write up. It looks perfect
From: JohnNWCT
29-Mar-23
That's awesome Soap. Nice job.
From: soapdish
29-Mar-23
Ty. I had a friend from the campground that we used to be seasonal at teach myself and my kids. Someone taught him....pass it along. It's very intimidating at first but not that difficult. Patience is key. It's also an easy way to give back to the landowner, Then they tell me I have exclusive rights to hunt.
From: Bwhnt
30-Mar-23
I've been making summer sausage for years it's similar. And you are right you give a landowner some of that and he welcomes you back.
From: soapdish
31-Mar-23
I'm making goose jerky tomorrow. I had a few breast left over. Making shaved steak sandwiches.
From: soapdish
31-Mar-23
I swear the grinder was there just a second ago lol.....
From: Tall 1
01-Apr-23
Braised Oxtail with butter beans, coconut jasmine rice and peas with fried plantains and sauted veggies. Yeah Monn!
From: Tall 1
01-Apr-23
Cherry wood smoked boneless ham with an orange marmalade glaze.
From: Bwhnt
01-Apr-23
Looks and sonds amazing. Never had ox tail but I'm sure it's tender and delicious
From: soapdish
01-Apr-23
Pheasant pot pie. My son said that I would make a great wife some day lol
From: Tall 1
01-Apr-23
Looks great Soapdish. I need to make one with my last wild Turkey breast. I say the same thing about making someone a good wife one day! Lol
From: Brian M.
01-Apr-23
Well, the ham looks good. ;o)
From: Bwhnt
10-Apr-23
Heading in the smoker....we pull the meat off the bones and make smoked trout dip. It's delicious stuff on crackers. We used a maple brine this time.
From: soapdish
10-Apr-23
My buddy introduced me to smoke trout dip a couple of years ago. It's delicious. Makes a great spread on a bagel too
From: extreme
10-Apr-23
we make a smoked fish dip from bluefish that is amazing. i hope to be making a turkey pot pie in about two weeks
From: spike78
10-Apr-23
Pheasant tenders
From: Tall 1
10-Apr-23
Nice Spike!
From: Jerry Leblanc
10-Apr-23
Grilled trout fillets.
From: Bwhnt
11-Apr-23
Look delicious and they look like nice size trout.
From: Bwhnt
21-Apr-23
Fried Wild turkey liver with some fresh picked young ramps.
From: Tall 1
25-Apr-23
After a day of fishing in the rain on Sunday, I came home and made a hearty and satisfying venison stew with toasted garlic bread. It really hit the spot.
From: soapdish
25-Apr-23
Mater piece lol
From: Bwhnt
26-Apr-23
That looks like jowl bacon. We used to raise pigs and we made that every year.
From: Tall 1
26-Apr-23
Genius level!
From: Tall 1
26-Apr-23
Bacon Cooking Pro Tip Coat your bacon in flour (shake it in an bag) and then bake on a foil lined cookie sheet at 400 flipping halfway through the cook. Really good and crispy! That flour works magic! Just tried it this weekend and it was excellent.
From: Tall 1
26-Apr-23
Bacon Cooking Pro Tip Coat your bacon in flour (shake it in an bag) and then bake on a foil lined cookie sheet at 400 flipping halfway through the cook. Really good and crispy! That flour works magic! Just tried it this weekend and it was excellent.
From: Bwhnt
30-Apr-23
I'm gonna try the floured bacon tip for sure. This one is out there but super good. Fallenstellerwurst, beaver sausage. I had a decent year on the trapline and saved up some beaver meat.
From: soapdish
01-May-23
Beaver sausage.....oh boy.....can't wait for notme
From: Notme
01-May-23
Mmmmmm sounds like that'll pair up swell with a bud lite..lol
From: Tall 1
02-May-23
Lol
From: soapdish
02-May-23
With the current events I'm guessing nm is referring to the sausage hidden in the beavers casing
From: soapdish
02-May-23
With the current events I'm guessing nm is referring to the sausage hidden in the beavers casing
From: Tall 1
04-May-23
All this talk of beaver and sausage made me jerky! Made 8 lbs of terryaki and sesame and 4 lbs of garlic pepper.
From: Brian M.
04-May-23
Looks good Jon. I thought about making some today too, but didn't get it done. Did you use the oven or dehydrator?
From: Tall 1
04-May-23
Dehydrator no smoke this time
From: Bwhnt
05-May-23
Venison jerky? Looks good to me
From: soapdish
05-May-23
Wow 4 pounds of garlic and pepper......I can smell it from here lol. Looks delicious.
From: Tall 1
06-May-23
Yes venison Bwhnt I shared some with a few non hunter friends and they all loved it. Things like this helps them to understand why we hunt.
From: Tall 1
06-May-23
From: Bwhnt
06-May-23
Oh yea venison jerky is the best there is. Looks delicious
From: Swamp_Donkey
09-May-23
New striped bass recipe. Been on fire in western LI. Spearfishing them as always.
From: extreme
10-May-23
great eating fish, that looks delicious
From: extreme
10-May-23
great eating fish, that looks delicious
From: Tall 1
10-May-23
Good job on the striper!
From: Coondog
10-May-23
Swamp, how difficult is it to judge stripers underwater to make sure they’re within the new 28-31 inch slot before spearing them? Don’t have much room for error with the new slot limit that has been put into place this year.
From: MA-PAdeerslayer
10-May-23
Spear fishing stripers!?
From: Big Dog
19-May-23
Swamp knows spear fishing .
From: Bwhnt
28-May-23
Surf and turf...fresh trout and some venison breakfast sausage. Weird combo but it'll eat.
From: soapdish
28-May-23
Weird..... maybe. Think about this.....who was the first to eat/try anything......raw or cooked
From: Big Dog
29-May-23
Bwhnt, looks good
From: Tall 1
30-May-23
Memorial Day chilling and grilling. Never Forget!!
From: Ace
31-May-23
Swamp is spear fishing in RI, it’s not allowed in CT. I’m Not sure about how the the slot limit to spear fishing.
From: Bwhnt
31-May-23
Is that just bacon wrapped asparagus or is there more to it? I want to try that one, looks delicious
From: Tall 1
31-May-23
Yes just bacon wrapped asparagus with some brown sugar on the bacon then grilled. Keep it moving so it doesn’t flare up and burn but you don’t want the bacon undercooked and limp either.
From: Bwhnt
31-May-23
Thanks. Putting asparagus on the shopping list today.
From: Corax_latrans
31-May-23
The Secret Sauce: Olive oil, lime juice, cilantro, garlic…
The Secret Sauce: Olive oil, lime juice, cilantro, garlic…
Looking forward to doing this again soon….
From: Tall 1
31-May-23
That looks so good Corax!
From: steve
31-May-23
They have the head on !!
From: Brian M.
31-May-23
Did you even gut them Corax?
Tall1, that looks great. I'd like to make a substitution though. More bacon, no asparagus.
From: Tall 1
31-May-23
I knew you’d say that Brian!! Lol I grew up near an area that produced a lot of it, so we ate it often. They referred to it as “Hadley Grass” in Hadley, Ma (Near Northampton/Amherst)
From: extreme
01-Jun-23
tall1, those look awesome! going to try them tonite
From: Corax_latrans
03-Jun-23
Silly, silly boys you are!!
1) Of COURSE they have been gutted
2) If you lop off dey heads, you get no cheeks.
3) When you skin them out, you lose a lotta flavor; smart move is to cook them whole and lift off the skin/peel out the rack. They end up more boneless than filets and it’s a whole lot less effort for a whole lot more flavor.
And all you need is a pocket knife and a fire. ;)
From: Tall 1
04-Jun-23
A friend attended the asparagus fair yesterday. Lots of unique asparagus concoctions. People love their Hadley Grass! I bet Brian had plans and missed it! Lol
From: Brian M.
04-Jun-23
Me thinks me need to puke.
From: soapdish
05-Jun-23
It's amazing how fast it makes ones pee stink so fast
From: Corax_latrans
12-Jun-23
Suitable substitute for the Porgies…
From: extreme
12-Jun-23
now thats a good looking grill! enjoy
From: Rackem
12-Jun-23
All the food looks great.
From: Tall 1
12-Jun-23
Looks great Corax! I like cooking panfish whole like that.
From: Corax_latrans
12-Jun-23
Beautiful out there last night… I’d be out there right now if I weren’t in a Food Coma, but that front coming in is kinda scary lookin’….
From: Corax_latrans
12-Jun-23
From: Tall 1
17-Jun-23
My favorite venison meal… braised shanks. Served with Yukon Gold mashed and (you guessed it Brian Lol), diced asparagus. Don’t grind those shanks this year, braise and praise the lowly shank!
From: extreme
17-Jun-23
From: extreme
17-Jun-23
tall 1 I TOTALLY AGREE, THIS PICTURE IS OLD BUT I HAD THIS SAME DISH ABOUT A MONTH AGO. WILL NEVER GRIND THOSE SHANKS AGAIN
From: extreme
17-Jun-23
BETTER PICTURE
BETTER PICTURE
tall 1 I TOTALLY AGREE, THIS PICTURE IS OLD BUT I HAD THIS SAME DISH ABOUT A MONTH AGO. WILL NEVER GRIND THOSE SHANKS AGAIN
From: Tall 1
17-Jun-23
Love it Extreme! I wish deer had 8 legs! Lol
From: JohnNWCT
18-Jun-23
Baseball in the morning then finally finished my garden in the afternoon. I should have put some chopped walking onions on that spud.
From: Tall 1
18-Jun-23
Heck yeah!! The garden looks great and your ribeye looks perfect!
From: Brian M.
18-Jun-23
Jon, why you gotta ruin everything you cook?
From: tobywon
19-Jun-23
Come on Brian, you cant just make that comment and not offer some suggestions to Jon for improvement. Maybe at least tell him to substitute the asparagus with raisins and coconut :)
Food looks great everyone!! Great thread!!
From: Brian M.
19-Jun-23
Toby, I would negotiate broccoli and cauliflower.
From: Tall 1
19-Jun-23
I had broccoli and cauliflower with a delicious grilled NY strip tonight. Found em on sale today at Big Y for $6.99/ lb!!!
From: Brian M.
20-Jun-23
See, was that so hard? Lol
From: Bwhnt
07-Jul-23
Caught a cooler full of bluefish, these are smoked with a dry rub. Delicious.
From: Corax_latrans
07-Jul-23
How many is a “cooler full”?
Or is that one of those things where party boats get to load up?
I guess the good news is that the lower limit keeps a lot more snappers in the population, which has go to be good for the following year…
From: extreme
07-Jul-23
smoked blue fish is awesome. makes a great dip
From: MA-PAdeerslayer
07-Jul-23
Never had bluefish a way I wanted to have it again…. Must be doing something wrong ha
From: Tall 1
07-Jul-23
Nice job! Looks great!
From: Bwhnt
08-Jul-23
We kept 6 fish between 9 and 12 lbs. It wasn't huge cooler....lol
From: Bwhnt
08-Jul-23
Very simple rub. Salt, pepper, brown sugar and dill weed from the garden.
From: Corax_latrans
08-Jul-23
Between 9-12 pounds are some very nice fish!
@Deerslayer - try this: Gut the fish like a trout. Then mix up lime juice, olive oil, garlic and cilantro. Put it in a zip-loc with the fish and get the air outta there. Give it an hour and grill it.
Once it’s on your plate, peel off the skin and you’ll probably want to gently remove the gray portion along the lateral line. It’s loaded with fats & oils which are really good for you on their own, but also where fat-soluble contaminants bioaccumulate in the larger predators and (personally) it can have a strong, unpleasant flavor.
You can also fillet them and cut out the same (red) stuff before you cook them, but the way I do it seems less fussy to me. Racks peel right out.
From: Corax_latrans
08-Jul-23
I like to cook them heads-on so I get the cheeks….
From: Tall 1
20-Jul-23
We’ve had so much rain here in the Northeast this summer that I don’t even have a fishing tan yet, but good news…my Ark is almost finished. Lol It’s officially summer after all, so I fired up the grill and did lemon pepper swordfish steaks, corn on the cob and broccoli slaw with fresh basil from the herb garden on the deck. It’s important to stay well hydrated too, and the frosty Harpoon Brewing Juicer Hazy IPA hit the spot. Summer livin’!
From: Tall 1
20-Jul-23
From: Bwhnt
21-Jul-23
Omg that's a perfect meal! Looks great!
From: extreme
21-Jul-23
CORAX AND TALL1, THOSE MEALS LOOK AMAZING! COOKING UP A BATCH OF VENISON MEATBALLS AS WE SPEAK. WILL POST PICTURES LATER TODAY
From: JohnNWCT
27-Aug-23
Salt, pepper, with basil and garlic from my garden.
Salt, pepper, with basil and garlic from my garden.
Lil Sunday marinara and my youngest with Allman Bros, Live at the Filmore East 1971 playing in the background. Halved and cored right at 50 lbs. One more pot to cook down before I start the last cook.
From: Tall 1
27-Aug-23
Wonderful John!!!
From: JohnNWCT
25-Oct-23
Might get one more bunch of cayennes before a frost hits. 6lbs quick pickled.
From: JohnNWCT
25-Oct-23
From: Tall 1
25-Oct-23
Yesssir!!!
