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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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dbHunterNY Proficient

dbHunterNY

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Quick last minute/late night dinner. Cast iron pan seared sesame toro steak (bluefin tuna belly). Fresh. Caught 4 days ago by a buddy of mine that runs a Charter. Pretty fancy stuff supposedly. It was melt in your mouth delicious. Not that I'm anything more than your average dad cook but next time I'll plate it with stuff and take some better photos for his page. This was just a trial run.
6c0bb14b5365b70c4cf3129de8924bbc.jpg

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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
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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

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Trial153 Rising Star

Trial153

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I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
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dbHunterNY Proficient

dbHunterNY

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I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
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Ever since watching Meat Eater I've always wanted to try and save the cull fat. Not a fan of other deer fat but yea.

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dbHunterNY Proficient

dbHunterNY

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That is the only thing in a deer that makes me gag, looking at that caul fat twitching


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willing to try it. Itd have to be untouched cavity aft of diaphragm. Cant help but to think some dude watched meat eater, made a quartering shot, and then saved the caul fat marinated in stomach juices. Lol

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Trial153 Rising Star

Trial153

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Take it off the Abdominal process, as soon as you cut through the Abdominal wall leave everything intact and then cut the caul fat where it attaches to loin area, then repeat on the other side and it will peel right off the abdomen in a big lacy sheet. Doing it this way keeps it whole and clean. Lay out flat and cut it to the size you need.
It doesn't resemble any other fat on the deer fat in taste or mouth feel. Its excellent

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diplomat019 Proficient

diplomat019

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7 hours ago, Trial153 said:

I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
384a2320489caee4431dc69257322614.jpg80f0920509911c24945c95c9539c8f3b.jpg5d5b133740525ff52031c968a6042965.jpg57c2f6a91964cb5a150d2f9540838bae.jpg

Have you been watching meat eater????

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diplomat019 Proficient

diplomat019

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6 hours ago, dbHunterNY said:

Ever since watching Meat Eater I've always wanted to try and save the cull fat. Not a fan of other deer fat but yea.

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One of my best friends who doesn't hunt plans on doing the caul fat recipes from rinella.  I dont keep any organs but ill give the a try.  

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