Jump to content

What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

 Share

Recommended Posts

  • Replies 20.1k
  • Created
  • Last Reply

Top Posters In This Topic

  • crappyice

    1361

  • BizCT

    2003

  • turkeyfeathers

    3002

  • Bionic

    1595

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

Posted Images

Robhuntandfish Grand Master

Robhuntandfish

Posted
Posted (edited)
10 hours ago, crappyice said:

1557d6df657ae93f26831aa6a3634cd5.jpg&key=101ffa089752beb81653baf51d1f7a12004bb0ea714544a37da131a0c9a36deb

Homemade venison sausage - really like how this come out so made another 10+ pounds yesterday

 

50fa63f1716e5f6699eb5b3410ee76b3.jpg

 

Sent from my iPhone using Tapatalk

 

what kind/flavor did you make?  looks great 

And it feels like Deer meat as I have to look thru all that brush to find it.   Were you outside eating under a tree maybe........

Edited by Robhuntandfish
Link to comment
Share on other sites
MPHunter Enthusiast

MPHunter

Posted
Posted
12 hours ago, corydd7 said:

Help me out, how did ypu cook them what temp etc....they look damn good.

Cornell chicken marinade recipe. Marinated for 3 or 4 hours. Cook indirect heat around 325, basting every 20 minutes or so and finish directly over the coals for last 10 to 15 minutes. Tough to give an exact time. They are done when internal temp hits 165-170. These took about 2 hours. 

  • Like 2
Link to comment
Share on other sites
crappyice Grand Master

crappyice

Posted
Posted
what kind/flavor did you make?  looks great 
And it feels like Deer meat as I have to look thru all that brush to find it.   Were you outside eating under a tree maybe........

Just regular Italian sausage using the following Mossy Oak process below:
https://www.mossyoak.com/our-obsession/blogs/recipes/diy-venison-sausage-recipes-equipment-and-more

I had a hard time getting the right consistency before using this site so now I can start playing with the flavors although I really like these so may just keep using it.

Really looking for a good DIY salami recipe and process next.


Sent from my iPhone using Tapatalk
  • Like 1
Link to comment
Share on other sites
Fletch Mentor

Fletch

Posted
Posted
35 minutes ago, turkeyfeathers said:

Smoked and then crock pot till shredded with a stir ? 

Smoked for a good 8-9 hours then foiled and left in for another 5 or so. Coolered for 2 hours then pulled. I don't usually crock pot. Apple juice and foil works like a dream. Also I don't have crockpots for 15 to 60 pounds of butts as I never do just one. I did put up a bunch of one pound packs to freeze and go off with the kid to college and a couple to some close friends.

 

  • Like 3
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...