Sitka Gear
Food
Connecticut
Contributors to this thread:
steve 14-Sep-23
Tall 1 14-Sep-23
Woodsnut 15-Sep-23
Bwhnt 20-Oct-23
Tall 1 20-Oct-23
Bwhnt 10-Nov-23
extreme 11-Nov-23
Woodsnut 22-Nov-23
Woodsnut 22-Nov-23
Blood 22-Nov-23
Bwhnt 22-Nov-23
nehunter 22-Nov-23
Tall 1 22-Nov-23
Tall 1 22-Nov-23
Tall 1 22-Nov-23
Bwhnt 06-Jan-24
Tall 1 06-Jan-24
Bwhnt 06-Jan-24
Toonces 08-Jan-24
Tall 1 08-Jan-24
Notme 09-Jan-24
Toonces 09-Jan-24
CTBobcat 09-Jan-24
CTBobcat 09-Jan-24
Tall 1 09-Jan-24
Bwhnt 10-Jan-24
CTBobcat 10-Jan-24
Toonces 10-Jan-24
steve 10-Jan-24
extreme 11-Jan-24
Bwhnt 11-Jan-24
Bwhnt 11-Jan-24
Tall 1 11-Jan-24
Tall 1 11-Jan-24
Bwhnt 11-Jan-24
Brian M. 11-Jan-24
Big Dog 12-Jan-24
Toonces 12-Jan-24
extreme 12-Jan-24
rickepanton 23-Jan-24
Rackem 25-Jan-24
CTBobcat 01-Feb-24
steve 01-Feb-24
air leak 01-Feb-24
extreme 03-Feb-24
Bwhnt 03-Feb-24
Rackem 04-Feb-24
Big Dog 04-Feb-24
CTBobcat 05-Feb-24
steve 14-Feb-24
steve 14-Feb-24
extreme 15-Feb-24
2Wild Bill 16-Feb-24
2Wild Bill 16-Feb-24
Big Dog 17-Feb-24
Bwhnt 24-Feb-24
extreme 24-Feb-24
Bwhnt 24-Feb-24
soapdish 24-Feb-24
extreme 27-Feb-24
soapdish 02-Mar-24
Bwhnt 04-Mar-24
Brian M. 26-Mar-24
soapdish 26-Mar-24
Bwhnt 27-Mar-24
From: steve
14-Sep-23

steve's embedded Photo
steve's embedded Photo

From: Tall 1
14-Sep-23
Yum!!

From: Woodsnut
15-Sep-23
What’s that green stuff on plate by Meat ? Lol

From: Bwhnt
20-Oct-23

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Fried squirrel with a hen mushroom milk gravy

From: Tall 1
20-Oct-23
Yum!!

From: Bwhnt
10-Nov-23

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Fried heart with sautéed peppers, onions and garlic for supper tonight. It's still a little rare at this point.

From: extreme
11-Nov-23
LOVE THE HEART! LIVER ,BACON, AND ONIONS IS THE GRANDKIDS FAVORITE

From: Woodsnut
22-Nov-23

Woodsnut's embedded Photo
Woodsnut's embedded Photo
Venison meat ball’s - tried new recipe - s

From: Woodsnut
22-Nov-23

Woodsnut's embedded Photo
Woodsnut's embedded Photo
Venison meat ball’s - tried new recipe - s

From: Blood
22-Nov-23

Blood's embedded Photo
Blood's embedded Photo
Pre Thanksgiving venison chili.

From: Bwhnt
22-Nov-23
Looks fantastic!

From: nehunter
22-Nov-23
All you guys make me jealous. I can't boil water without Googling it

From: Tall 1
22-Nov-23

Tall 1's embedded Photo
Tall 1's embedded Photo
Did a pair of braised shanks last week. One of the best parts of a deer. Don’t grind your shanks!

From: Tall 1
22-Nov-23

Tall 1's embedded Photo
Tall 1's embedded Photo

From: Tall 1
22-Nov-23

Tall 1's embedded Photo
Tall 1's embedded Photo

22-Nov-23

Sherwood Shooter 76's embedded Photo
Sherwood Shooter 76's embedded Photo
Backstrap and tenderloin with garlic, rosemary, coriander, salt, pepper, and olive oil.

From: Bwhnt
06-Jan-24

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Buffalo squirrel pieces made with our own hot sauce from the garden. Par boiled to tenderize, breaded and fried for a crunchy coating, slathered with the Buffalo sauce then in the oven to let them absorb the flavors.

From: Tall 1
06-Jan-24
Looks great Bwhnt

From: Bwhnt
06-Jan-24
Thanks. Everyone loved it and with the price of chicken wings I'll be headed back to the woods for more squirrels

From: Toonces
08-Jan-24
Nice, squirrel looks good. I agree with Tall - don't grind your shanks. The same braising slow cook on shanks works equally good on ribs so don't grind those either. Didn't take pictures but just brought back a hefty load from East Fishkill of Salami, Kielbasa, Hot Dogs and Venison Liverwurst.

From: Tall 1
08-Jan-24
Amen Toonces!

From: Notme
09-Jan-24
Shanks over polenta..mmmmmmm

From: Toonces
09-Jan-24
A lot of the slow cook recipes call for stock or broth. You can make your own using the deer bones and marrow which is way better than the crap from the supermarket and it freezes well in mason jars - so don't throw out your bones either!

From: CTBobcat
09-Jan-24

CTBobcat's embedded Photo
CTBobcat's embedded Photo
CT 8pt backstrap

From: CTBobcat
09-Jan-24

CTBobcat's embedded Photo
CTBobcat's embedded Photo
CT 8pt inner tenderloin

From: Tall 1
09-Jan-24
Perfect temp.

From: Bwhnt
10-Jan-24
Wow that looks perfect! Nice char still pink

From: CTBobcat
10-Jan-24
I'm a simple man when it comes to venison and cow steaks. Leave on counter for 30-40min at room with salt & pepper. Then grill outside hot and fast. Backstraps usually 6 min per side. Don't own a meat thermometer

From: Toonces
10-Jan-24
I like it rare. Leaving it on the counter for 30-40 minutes at room temperature is usually enough cooking by itself for me.

From: steve
10-Jan-24

steve's embedded Photo
steve's embedded Photo
some steak’s tonight!!

From: extreme
11-Jan-24
picked up hot dogs and kabasa and also italian sausage from fishkill last week. they make some great products

From: Bwhnt
11-Jan-24

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Meat crust pie. Venison burger with additional ingredients for the crust, filled with cheese, rice, and tomato sauce. Topped with cheddar. New recipie for me. Very good!

From: Bwhnt
11-Jan-24

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Tried my hand at homemade bacon. Brine for 7 days, smoked for 5 hrs.

From: Tall 1
11-Jan-24
Great stuff Bwhnt!

From: Tall 1
11-Jan-24

Tall 1's embedded Photo
Tall 1's embedded Photo
I call this “Take a Wok On The Wild Side”

Stir fried venison backstrap in a fresh ginger and garlic teriyaki glaze with mixed veggies and jasmine rice.

No fortune cookie but I’m too full anyways!

From: Bwhnt
11-Jan-24
Omg dude that's a work of art!

From: Brian M.
11-Jan-24
That looks edible Jon. ;)

From: Big Dog
12-Jan-24
A beautiful presentation

From: Toonces
12-Jan-24
Wow looks great. Some legit culinary talent here.

From: extreme
12-Jan-24
MEAT CRUST PIE, SMOKED BACON, STIR FRIED BACKSTRAP, YOU GUYS ARE KILLING IT ! THEY ALL LOOK INCREDIBLE, I HAVE SOME VENISON TOP SIRLOIN THAWING OUT AS I TYPE. ENJOY ALL ARE HARD WORK IN THE WOODS. JUST WISH WE WOULD GET SOME ICE TO DO A LITTLE FISHING

From: rickepanton
23-Jan-24
Hey there! So excited to jump into this foodie conversation! I'm fairly new around here, but your question about Korean recipes totally caught my eye. I recently stumbled upon this gem, Restaurant BODA, a fantastic korean restaurant auckland. Their Bibimbap is a game-changer, and the Kimchi Jjigae? Absolute comfort in a bowl. If you're into exploring Korean cuisine, this place is a must-try! What about you? Any favorite Korean dishes or go-to recipes you'd recommend? Let's swap some culinary secrets!

From: Rackem
25-Jan-24
Some great looking food, all looks good.

From: CTBobcat
01-Feb-24

CTBobcat's embedded Photo
CTBobcat's embedded Photo
Picked up jalapeno cheddar venison hot dogs and pepper jack venison snack sticks today from just over the border at East Fishkill Provisions SmokeHaus in dutchess county, NY

From: steve
01-Feb-24
They make some good stuff! I like the smell when you drive up

From: air leak
01-Feb-24
Good eats!

From: extreme
03-Feb-24
CTBOBCAT I AM PICKING UP THOSE SAME HOTDOGS THIS THURSDAY. AS GOOD AS ANY HOT DOG EVER. GREAT FLAVOR AND JUST A LITTLE KICK. ENJOY!

From: Bwhnt
03-Feb-24
Man they look awesome!

From: Rackem
04-Feb-24
The venison snack sticks look good.

From: Big Dog
04-Feb-24
CtBobcat, enjoy

From: CTBobcat
05-Feb-24
Thanks, all. Highly recommend them. You have to wait until January for drop-off, but worth it.

From: steve
14-Feb-24

steve's embedded Photo
steve's embedded Photo
After hunting season

From: steve
14-Feb-24

steve's embedded Photo
don't know where this came from?????
steve's embedded Photo
don't know where this came from?????
Don’t know where this came from?

From: extreme
15-Feb-24
STEVE GOOD LOOKING DINNER ! I SEE THE SURF BUT NO TURF LOL

From: 2Wild Bill
16-Feb-24
Steve, I would say, Kansas, you know, where Dorothy lives.

From: 2Wild Bill
16-Feb-24

2Wild Bill's embedded Photo
2Wild Bill's embedded Photo

From: Big Dog
17-Feb-24
OMG, little Judy Garland

From: Bwhnt
24-Feb-24

Bwhnt's embedded Photo
Bwhnt's embedded Photo
Made a pastrami, very tender. Worth doing again

From: extreme
24-Feb-24
BWHNT, LOOKS AWESOME, DO YOU HAVE A RECIPE FOR THAT.

From: Bwhnt
24-Feb-24

Bwhnt's Link
I brined mine for 6 days, then soaked it overnight in fresh water. Smoked it as directed and it was perfect. BTW I ground some up and made hash for breakfast with some potatoes we had laying around and it was super good.

From: soapdish
24-Feb-24
Looks great...I'll be sure to put it on the list for next year

From: extreme
27-Feb-24
gonna try it thanks

From: soapdish
02-Mar-24

soapdish's embedded Photo
soapdish's embedded Photo
Made some goose jerky.... again.

From: Bwhnt
04-Mar-24
I have 4 goose breast's in the freezer. Just might have to try that

From: Brian M.
26-Mar-24

Brian M. 's embedded Photo
Brian M. 's embedded Photo
Last season I had some venison hotdogs and kielbasa made. So, looking for recipes, I found a kielbasa/potato soup (stew, chowder). Tried it, came out great. Nice and thick like chowder. Also has bacon, corn, carrots and onions and garlic. Added some red pepper flakes. No other spices needed. Called for grated chedder on top, but I forgot to use it. Corn bread on the side.

From: soapdish
26-Mar-24

soapdish's embedded Photo
soapdish's embedded Photo
Secret recipe lol just got home from Cabela's. That kielbasa soup looks delicious. It's great to see all of the great creations

From: Bwhnt
27-Mar-24
That looks very interesting Brian!

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