What's for dinner tonight?

[Bionic]

Yep like Crappy said! Late eater’er’s!

shrimp, smoked sausage, brown rice i am just starting to slam together 

[crappyice]

Need some help!!! I’m making this for Christmas dinner but need a sauce ....
https://jesspryles.com/recipe/stuffed-venison-backstrap-recipe/

looks like the picture has cherries but nothing in the recipe...whose got a good “drizzle” for my meat!



Sent from my iPhone using Tapatalk

[goosifer]

4 minutes ago, crappyice said:

Need some help!!! I’m making this for Christmas dinner but need a sauce ....
https://jesspryles.com/recipe/stuffed-venison-backstrap-recipe/

looks like the picture has cherries but nothing in the recipe...whose got a good “drizzle” for my meat!



Sent from my iPhone using Tapatalk

how about a bourbon blueberry glaze? https://www.epicurious.com/recipes/member/views/pork-chops-with-bourbon-blueberry-glaze-52417271 

[crappyice]

how about a bourbon blueberry glaze? https://www.epicurious.com/recipes/member/views/pork-chops-with-bourbon-blueberry-glaze-52417271 

Leader out of the gate...what else we got...


Sent from my iPhone using Tapatalk

[Bionic]

Nothing exciting, wevare trying to eat decent. Shrimp with cow massage, home smoked sausage, and brown rice all sautéed in olive oil.  Looks boring, but its simply tasty.

Edited December 22, 2018 by Bionic

[Otto]

1 hour ago, crappyice said:

Need some help!!! I’m making this for Christmas dinner but need a sauce ....
https://jesspryles.com/recipe/stuffed-venison-backstrap-recipe/

looks like the picture has cherries but nothing in the recipe...whose got a good “drizzle” for my meat!



Sent from my iPhone using Tapatalk

I am doing a stuffed Venison backstrap on Christmas too, stuffing it with Gorgonzola, spinach and mushrooms though.  Your recipe  looks great too!   With the walnuts and sage, I think a fruit based glaze would pair well.  Maybe a cranberry glaze for a little tartness?  

https://www.beefitswhatsfordinner.com/recipes/recipe/1450/beef-tenderloin-with-easy-cranberry-balsamic-sauce

[turkeyfeathers]

1 hour ago, crappyice said:

Leader out of the gate...what else we got...


Sent from my iPhone using Tapatalk

Port wine cherry sauce.  Boil down some port wine til it’s syrupy. Add some dried cherries and add a splash or two of red wine vinegar 

[Chef]

Need some help!!! I’m making this for Christmas dinner but need a sauce ....
https://jesspryles.com/recipe/stuffed-venison-backstrap-recipe/

looks like the picture has cherries but nothing in the recipe...whose got a good “drizzle” for my meat!



Sent from my iPhone using Tapatalk

First off you’re not that old your meat should still drizzle on it’s own...

I would go to a high end super market buy a small container of Demi glacé usually in a high end cheese section or at the butcher. I would reduce some red wine maybe reduce half a bottle down to 4oz mix in the demi and the put some dried cherries into the sauce. Let it simmer till the cherries plump up


Sent from my iPhone using Tapatalk

[Chef]

Port wine cherry sauce.  Boil down some port wine til it’s syrupy. Add some dried cherries and add a splash or two of red wine vinegar 

Great minds think alike


Sent from my iPhone using Tapatalk

[turkeyfeathers]

Movie night with mrs tf. Bacon cheddar cheese spread and some dang tangy cheddar


Sent from my iPhone using Tapatalk

[Pygmy]

11 minutes ago, turkeyfeathers said:

Movie night with mrs tf. Bacon cheddar cheese spread and some dang tangy cheddar


Sent from my iPhone using Tapatalk

Looks great TF....What cha watchin  ??  Sally's Strange Vacation  ??

[mlammerhirt]

Cuban Sammy with a side of Tatar salad.

Sent from my moto z3 using Tapatalk

[turkeyfeathers]

Looks great TF....What cha watchin  ??  Sally's Strange Vacation  ??

and boring. Yawn



Sent from my iPhone using Tapatalk

[turkeyfeathers]

Cuban Sammy with a side of Tatar salad.

Sent from my moto z3 using Tapatalk

How’s that Singlecut?


Sent from my iPhone using Tapatalk

[mlammerhirt]

How’s that Singlecut?


Sent from my iPhone using Tapatalk

Just posted in the beer thread.....electric blue is unreal, great flavor and real smooth. Slowly becoming my favorite brewery.

Sent from my moto z3 using Tapatalk

[Robhuntandfish]

14 hours ago, crappyice said:

Need some help!!! I’m making this for Christmas dinner but need a sauce ....
https://jesspryles.com/recipe/stuffed-venison-backstrap-recipe/

looks like the picture has cherries but nothing in the recipe...whose got a good “drizzle” for my meat!



Sent from my iPhone using Tapatalk

I make a cranberry sauce, pan drippings or a little beef stock, red wine esp a port, canned whole cranberry sauce, butter, cook it down til it thickens a bit.  

Don't have exact amounts cause I 90 percent eyeball cooking without a recipe. Except for baking.  

I also like an apple butter for venison too.  Am making that for new years. 

Edited December 22, 2018 by Robhuntandfish

[mlammerhirt]

Not dinner but decided to start vacation with a bang....added a little V8 to the meal to top it off.

Sent from my moto z3 using Tapatalk

[Hunter007]

I got the  stomach flu for dinner last night lots of diarrhea and vomit .

Sorry no picture  but basically looks like this 

 

 

[turkeyfeathers]

Homemade chorizo chimichangas


Sent from my iPhone using Tapatalk

[crappyice]

Venison burger...mine with pickles and hot cherry peppers(pic); boys with bacon and American; wife-Irish cheddar; daughter 2 sabretts dogs(no bun) and deep fryer fries(truffle oil and oatmeal on mine of course)


Sent from my iPhone using Tapatalk

[Bionic]

A typical Saturday dinner! 

Bbq chicken nachos with my friend TF’s Mighty Taco Sauce! Delicious Thank you TF!

[Hunter007]

Baked ziti going in the oven now for later always tastes better after a few  hours for some reason. 

[turkeyfeathers]

11 minutes ago, Storm914 said:

Baked ziti going in the oven now for later always tastes better after a few  hours for some reason. 

leftover pasta is always better the second time around

[Bionic]

2 minutes ago, turkeyfeathers said:

leftover pasta is always better the second time around

Agreed! Soaks up the excess moisture.  I am considering baking the lasagna on Christmas eve, and rebaking for actual Christmas dinner.  I just started my sauce, going to get it to a nice simmer, shut it off, and let it sit in its heat a few hrs, bring back up to a good rolling simmer, and repeat until I assemble the lasagna.  Good times.

[Bionic]

Jenn just asked if it weird that she wants to have a bowl as if it’s soup haha.  That onion/garlic sautéed smell in the house