What's for dinner tonight?

[Chef]

Nice touch puting a gun in  the picture 

Lol I honestly didn’t even think about it. Wife and I ate on the couch tonight. Kid was asleep i took my pants off to be comfortable and that’s where it wound up lol


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[DirtTime]

3 minutes ago, chefhunter86 said:

Lol I honestly didn’t even think about it. Wife and I ate on the couch tonight. Kid was asleep i took my pants off to be comfortable and that’s where it wound up lol


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So it wasn't the only "gun" exposed.

[Hunter007]

4 minutes ago, Rob... said:

So it wasn't the only "gun" exposed.

What about the tape measure ? I Wonder 

Edited October 23, 2018 by Storm914

[Fletch]

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[turkeyfeathers]

Cajun chicken over lettuce with red /yellow pepper salsa and cider vineagrette


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[crappyice]

Backstrap from the 7pt with roasted fingerling potatoes and grilled asparagus



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Wow. That asparagus looks amazing! Oh yeah....the tenderloin(or backstraps- whatever you call them) look decent too. You should be a chef!


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[Chef]

Wow. That asparagus looks amazing! Oh yeah....the tenderloin(or backstraps- whatever you call them) look decent too. You should be a chef!


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Thanks man, I used to be. No desire to live that life any more! Although maybe I’ll start a Journal on here about wild game cooking


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[BizCT]

Backstrap from the 7pt with roasted fingerling potatoes and grilled asparagus



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Looks legit


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[dbHunterNY]

11 hours ago, chefhunter86 said:

Thanks man, I used to be. No desire to live that life any more! Although maybe I’ll start a Journal on here about wild game cooking


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i'm not a chef. been working on different recipes and acquiring others.  the typical venison cook books floating around typical suck. all these sacrilegious camp recipes that tell you ridiculous things like boil steaks forever and throw in coffee grounds or add other meat to mask gaminess and make it taste like something else.

[dbHunterNY]

hit the freezer hard again for tonight. have a 5.77 lb pork shoulder (or loin, don't remember) in the crockpot with seasoning and garden tomatoes (crushed and sauce). it'll be in there for probably about 10 hours.

[Chef]

i'm not a chef. been working on different recipes and acquiring others.  the typical venison cook books floating around typical suck. all these sacrilegious camp recipes that tell you ridiculous things like boil steaks forever and throw in coffee grounds or add other meat to mask gaminess and make it taste like something else.

Yea last nights blackstrap was marinated in ponzu soy sauce lime juice, Korean hot bean paste and olive oil I kept it mild so you can still taste the meat.


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[Otto]

3 hours ago, dbHunterNY said:

i'm not a chef. been working on different recipes and acquiring others.  the typical venison cook books floating around typical suck. all these sacrilegious camp recipes that tell you ridiculous things like boil steaks forever and throw in coffee grounds or add other meat to mask gaminess and make it taste like something else.

https://www.amazon.com/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X

Awesome book, great recipes - not one of them suggests using a can of cream of mushroom soup. 

[SmokeinTN]

Home made Chicken Pot Pie Yum

[Dom]

19 hours ago, chefhunter86 said:

Thanks man, I used to be. No desire to live that life any more! Although maybe I’ll start a Journal on here about wild game cooking


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I'm with ya on that 16+hours a day 6 days a week.I for 1 would like new ideas/ways of cooking wildgame.

[Dom]

10 minutes ago, SmokeinTN said:

Home made Chicken Pot Pie Yum

Yes please.Look's great tastes better I bet.

Edited October 23, 2018 by Dom
Bottom crust

[stubborn1VT]

Pan fried Canadian walleye, homemade baked fries and coleslaw.  

[turkeyfeathers]

1 minute ago, stubborn1VT said:

Pan fried Canadian walleye, homemade baked fries and coleslaw.  

Sounds great ! Ever try a sprinkle of white cheddar popcorn topping on those fries ? 

[stubborn1VT]

3 minutes ago, turkeyfeathers said:

Sounds great ! Ever try a sprinkle of white cheddar popcorn topping on those fries ? 

I haven't.  I don't have any on hand, or I would give it shot.

[Dom]

5 minutes ago, turkeyfeathers said:

Sounds great ! Ever try a sprinkle of white cheddar popcorn topping on those fries ? 

T.F that sounds Gooood.

[GreenDrake]

Can someone please give a good tip for cooking pheasant. 40 yrs later I still can never tenderize it enough to be less than challenging to eat other than in a sauce or stew. I want to grill or pan sear it but cannot get it right. I don’t want to have yo marinate it to death or add too much junk. 

[rachunter]

21 hours ago, Fletch said:

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Now that’s how you do it

[Otto]

2 hours ago, GreenDrake said:

Can someone please give a good tip for cooking pheasant. 40 yrs later I still can never tenderize it enough to be less than challenging to eat other than in a sauce or stew. I want to grill or pan sear it but cannot get it right. I don’t want to have yo marinate it to death or add too much junk. 

Lightly marinate it and cut into small strips.  Use in a stir fry.  

I have also marinated them in a buffalo hot sauce marinade, then grilled them on a skewer over hot coals.  Serve with a blue cheese dip.  

You can also pound them out and that helps, just be careful not to over cook.  Sautéed in butter after an egg dip, seasoned flour dip.....use pan for making a gravy after.  

[Jdubs]

 Last 2 venison bacon burgers from last season's harvest.  Going to savor these and say a prayer for a successful 2018 season.

[turkeyfeathers]

Smoked 3 boneless chicken breasts with a light mayo coating so not dry. Apple chips. Diced up into small pieces Littke maple syrup x hot bbq sauce and put one in each scoop chip , pinch of shredded cheddar , in oven at 350 for a bit , each one got few drips of mighty taco sauce and then little thwack of sour cream. Labor intensive but great


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Edited October 24, 2018 by turkeyfeathers

[philoshop]

3 hours ago, GreenDrake said:

Can someone please give a good tip for cooking pheasant. 40 yrs later I still can never tenderize it enough to be less than challenging to eat other than in a sauce or stew. I want to grill or pan sear it but cannot get it right. I don’t want to have yo marinate it to death or add too much junk. 

I've never had tender pheasant. Other than the canned stuff that comes from "god  knows where'. They're a tough bird in every way. Respect that, or leave them alone.