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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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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

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Five Seasons Grand Master

Five Seasons

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Made some liver mousse for the first time. Used a recipe from the meateater fish and game cookbook... and I guess if I didn't have anything else to eat haha. It wasn't terrible and it wasn't good. There's an aftertaste that doesn't seem to go away.

I'm going to try liver and onions next and then this organ stays in the woods.

IMG_0134.thumb.jpeg.2465ce45c0ccb98b33941b9dfda5cf65.jpeg

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johnplav Mentor

johnplav

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6 minutes ago, Belo said:

Made some liver mousse for the first time. Used a recipe from the meateater fish and game cookbook... and I guess if I didn't have anything else to eat haha. It wasn't terrible and it wasn't good. There's an aftertaste that doesn't seem to go away.

I'm going to try liver and onions next and then this organ stays in the woods.

IMG_0134.thumb.jpeg.2465ce45c0ccb98b33941b9dfda5cf65.jpeg

Fresh liver sliced thin, dusted with flour, then sautéed with onions is good.  Throw those 2 on a sandwich with bacon and it’s great.  At the end of the day it’s still liver, so it will have that metallic taste that turns a lot of people off. 

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Farflung Collaborator

Farflung

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johnplav had the magic word in his response. That is "fresh". Venison (and other liver) is great fresh (like the same day), o.k. the next day, and so-so on the third day. Makes great dog food after that. My wife makes venison liver "jerky" for the dogs is it does not get quickly  cooked or if it has liver flukes. We have a lot of flukes in Boonville area.

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Trial153 Rising Star

Trial153

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Made some liver mousse for the first time. Used a recipe from the meateater fish and game cookbook... and I guess if I didn't have anything else to eat haha. It wasn't terrible and it wasn't good. There's an aftertaste that doesn't seem to go away.
I'm going to try liver and onions next and then this organ stays in the woods.
IMG_0134.thumb.jpeg.2465ce45c0ccb98b33941b9dfda5cf65.jpeg
I am not a liver fan. Except liverwurst....make liverwurst 9a6e4c092859216f794317639b2bb45c.jpg9d2b8c8520e10eb2c4d4d3df5998a38a.jpg
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