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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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wolc123 Grand Master

wolc123

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19 hours ago, johnplav said:

Deer liver the only way I liked it… with bacon and onions.  And I still have another one in the fridge.  Any good recipes?? 

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My mother in law grilled baby beef liver, that had been marinated in bbq sauce, last week.  It was very good.  I generally only keep the livers from young deer, because those from the older ones always seem tough to me.  I’ve always had access to a virtually limitless supply of free baby beef liver, so I have had no need to keep old deer liver. 
 

They do tenderize somewhat, if you leave them raw in the fridge for a week or so, before cooking.  I save them, if I think the deer is under (2) years old.  Those from milk-fed, 6 month old button bucks, cooked medium rare, are literally “to die for”.  I prefer the flavor of those over Hereford or Angus baby beef. 

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corydd7 Experienced

corydd7

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Pastrami from quaker creek is out of this world! Added some potatoes and over easy eggs, dinner was great. 

That was last night. Trout and a baked potato tonight. 

Made two Reubens, two ham and cheese sandwiches for hunting meals as I head to my cabin tomorrow. Two weeks since my last hunt, it's time.

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corydd7 Experienced

corydd7

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2 hours ago, turkeyfeathers said:

Venison tenderloins Sous vide at 131 degrees for a few hours then flash seared in cast iron   , sunflower seeds , chi chi beans , crumbled blue , strawberry mint vinaigrette and a very nice cab Sauvignon   Happy Halloween!

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I always use 129 for red meat. Do you always cook at 131 or just for venison? 

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johnplav Mentor

johnplav

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12 minutes ago, The_Real_TCIII said:


Mind sharing your method? Adding anything?


Sent from my iPhone using Tapatalk Pro

For this batch I added a pound of 80/20 to 2lbs of venison.  Lightly salted the outside and grilled to 130.  I usually like a more venison-heavy ratio, but these were nice and juicy plus wife and son loved them.  4 year old princess got a mini venison steak since she’s the only weirdo kid who doesn’t like hamburgers (or pizza!?!)

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