What's for dinner tonight?

[crappyice]

Snack



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[NYBowhunter]

Venison roast, butternut squash and potatoes. 

[Bionic]

Made Shramp tacos with seasoning, and garden tomato.  @turkeyfeathers & @Mrs.Turkeyfeathers sent us.   VERY good, very subtle flavoring, that is difficult to describe.  Much appreciated 

[corydd7]

Sous vide ribs say whatttttt! Haven't tried them yet but they have that good wiggle, I'm sure they will be good. My weakness kraft mac and cheese and TCIII favorite pillsbury layered biscuits. You might have kicked my ass in fantasy football but the biscuits are all mine!

[Robhuntandfish]

Bowl o goulash! Some comfort food after a day in the Dacks!. 

[Elmo]

14 hours 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.

My dad is a bit of a liver fan.  I gave my first deer's liver to my dad and he told me it was horrible as far as livers go.  Because of that, I never touch deer liver and I also love liver.  I made pate with chicken liver and paprika a couple of times and it's awesome.

[Five Seasons]

On 11/12/2020 at 11:20 AM, johnplav said:

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. 

that sounds worth a try. I'd like to make use of it if I can.

On 11/12/2020 at 11:31 AM, Farflung said:

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.

This was 3 days old but not frozen (as I've heard that's a no-no), so good to know. I've also heard that liver is better in younger animals and this one was at least 3.5. It wont go to waste though, my golden seems to love it!

[johnplav]

8 hours ago, Belo said:

that sounds worth a try. I'd like to make use of it if I can.

A couple fresh organ meals are on the upcoming menu! 
 

[BizCT]

Boneless skinless chicken thighs
EVOO
Seasoning


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[Lomax]

Got a love my daughter she got me Central New York famous Tully’s chicken tender dinner.  Good eats after day on stand 

[Bionic]

Sausage/garlic/broccoli rabe and a sausage n pepper roll

[mlammerhirt]

Macy's Pizza Cheek-to-vegas!
Tried it out after seeing TF post a dinner from there a few weeks ago.
They didn't disappoint.
Pizza was out of this world. We got the Stinger!

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[corydd7]

Chicken fried venison with some homemade country gravy biscuits didn't make the picture. Damn good

[The_Real_TCIII]

Chicken fried venison with some homemade country gravy biscuits didn't make the picture. Damn good

What's the process? Mine never looks that good


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[Bionic]

A few year old backstrap I had from a family friend, who moved south, and didn’t want to haul the venison!

[BizCT]

A few year old backstrap I had from a family friend, who moved south, and didn’t want to haul the venison!

How was it being that old? Looks fine.


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[Bionic]

10 minutes ago, Biz-R-OWorld said:

 

How was it being that old? Looks fine.


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Honestly, you wouldn’t know.  I bet its 4 yrs old, at minimum 3, that I am positive of.  It was in tightly wrapped freezer paper direct from the processor, zero freezer burn, but the very outside was starting to slightly turn gray.  I used course sea salt, fresh coarse black pepper, and granulated garlic.  Medium-ish cooked, very good.  No way I could have wasted the meat.  Jenn loved it too.

Edited November 17, 2020 by Bionic

[corydd7]

39 minutes ago, The_Real_TCIII said:

What's the process? Mine never looks that good


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Quarter inch of oil in a cast iron medium heat three minutes or so each side. Pound the steak thin put them in a milk/egg wash then press into flour. Let them sit 5 minutes and press into the flour one more time then fry them.

[BizCT]

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[helmut in the bush]

8 minutes ago, Biz-R-OWorld said:

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Lamb chops are the best, ever try them with fresh mint sauce?

[BizCT]

Lamb chops are the best, ever try them with fresh mint sauce?

Nope. My wife eats them straight up like that. With salt, pepper and rosemary. The steak was mine


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[helmut in the bush]

Chopped fresh mint, hot water and sugar, and white vinegar, it’s awesome on lamb, I could just drink it


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[Otto]

Venison Stew, recipe from Emeril Lagasse. Standby stew favorite!


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[Bionic]

Venison burger from last weeks buck, cooked on the 100 yr old great grandparents cast iron.

 

[The_Real_TCIII]

Quarter inch of oil in a cast iron medium heat three minutes or so each side. Pound the steak thin put them in a milk/egg wash then press into flour. Let them sit 5 minutes and press into the flour one more time then fry them.

I think my problem is I never let the oil get hot enough


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