The meat...

[Shanghai McCoy]

So here on the Hunting Forum we are not doing "catch and release" so let's see what we're doing with the bounty that we harvest. First meal from that doe I shot Thursday was tonight.
Cut up the tenderloins and braised them in EVOO with some bits of bacon. Served up with jambalaya and a nice Alhambra red wine from a winery over in Weston, Missouri.

 

[Armored farmer]

Mrs F and I just finished our supper of venison smash-burgers.

 

[LoonWulf]

Had a breakfast of smoke sausage my wifes family made. No pictures, and nothing left to show of it lol.
Were supposed to be making sausage this weekend, ill take some pictures.....i dont like making sausage, so ill probably just provide the meat and heckle my buddies while they make it

 

[Anchorite]

We need a sub-forum for food, cooking, game preparation , etc

 

[buck460XVR]

We need a sub-forum for food, cooking, game preparation , etc

We have one, it is pinned at the top of the first page.

Shot a large buck Nov. 4th with my bow. He is already about a quarter gone with it being just my wife and I at home. Hope to get out over the Christmas antlerless season and get a doe to go along with him.

 

[Shanghai McCoy]

We have one, it is pinned at the top of the first page.

DOH..!
Thanks, I missed that...

 

[Lennyjoe]

No pictures to add but as I was cleaning up a deer hind quarter, my wife was going at it with a meat slicer getting ready to marinate for jerky. She made about 8 lbs of it and it was gone within a week.

 

[BreechFace]

Backstrap medallions, seasonings, onion, garlic, fresh herbs, avocado oil

 

[Chuck R.]

1 doe so far.

Tenderloins were eaten that day (tradition).

The rest has been processed and packaged. I package the backstraps individually, pretty much everything else gets labelled:

Burger
Goulash Suppen (German)
Jerky (big chunks of meat/roasts)

I'll start with making burger and sausage after I tag the next one.

 

[BreechFace]

Mmmmmm...Goulash, grew up on that.

 

[Chuck R.]

Mmmmmm...Goulash, grew up on that.

My wife's Austrian and her dad's a retired Forestmeister.. she makes a mean Goulash Suppen!

 

[wombat13]

Venison tenderloins (and a beef skirt steak), salt, pepper, truffle powder, grilled over the wood fire.

 

[md7]

We like to slice open the backstraps and stuff with crab meat and cream cheese then close it up and wrap in bacon.

Grill over a charcoal grill. Man oh man…. Delicious.

We also like to slice the backstraps thin, and either batter and fry or marinate and grill. Both great!!

The rest is either jalapeño and cheese sausage or ground up and used in chili.

 

[Wyo82]

Cooked up some mallard, pintail and teal breasts for supper. 4 mallard breasts, 2 pintail breasts and 2 teal breasts. Seasoned and grilled in a cast iron skillet. I got one mallard breast, my 13 year old ate the rest. You’d have sworn I didn’t feed the kid for a week as fast as he inhaled that duck.

 

[BreechFace]

@wombat13 I've never knowingly tasted truffle; probably have and didn't know it. I enjoy cooking; and need to remedy that. I understand that fresh truffle loses it's flavor fast is that the same case with the powder? I know that is why it gets infused into oil and butter; as I think that preserves the flavor longer.

Do you have a truffle powder or oil that you like using?

 

[brewer12345]

Had an unusually good day with geese on Friday. Since I had to run the grinder to finish up processing a doe, I put a couple of goose breasts through first. It made excellent chili.

 

[Shanghai McCoy]

^^^
That's a new one. Nice...

 

[earlthegoat2]

Bout 100 lbs left. That what is left from 2 deer plus a half deer my parents couldn’t finish from last year. I am trying to get another one or two to be able to make it the rest of the year.

My wife and I went through 3 deer and a Nilgai last year. That was about 200 lbs of meat.

I need a bigger freezer. This is one of those cheapy chests maybe 5 cu ft. Need about an 8 cu ft. Preferably upright also.

Thought I would be getting a new one last year with the Nilgai but that little chest barely held it all.

 

[Anchorite]

DOH..!
Thanks, I missed that...

Me too!!!!

 

[wombat13]

@wombat13 I've never knowingly tasted truffle; probably have and didn't know it. I enjoy cooking; and need to remedy that. I understand that fresh truffle loses it's flavor fast is that the same case with the powder? I know that is why it gets infused into oil and butter; as I think that preserves the flavor longer.

Do you have a truffle powder or oil that you like using?

I’ve used truffle oil, truffle salt, and truffle powder. None are as good as fresh truffle, but they do offer a rich mushroom flavor. I’ve found the oils loose their fla or the fastest. I’ll post photos of what I have tomorrow. My wife has her friends over for their annual holiday party (used to be the cookie exchange), so I’m staying out of the kitchen.

 

[Captcurt]

Sunday morning was my favorite breakfast, fried backstrap with biscuits and flour gravy. Tonight I had Venison Chili. I finished a bbq made out of slow cooked shoulder two days ago. Yes, my friends, life is good.

 

[Armored farmer]

We have really been using our freshly frozen venison.
We had some delicious venison smash-burgers last night....
Tonight #3 son made venison beria (sp?) Quesadillas.

He pressured the INSTA-POT and cooked the tenderized steaks with onion, garlic, dried anchos, taco seasoning, chicken broth, white wine.
.
Steak and cheese quesadillas....they were excellent!

Ps it looks like we have the same China as @Wyo82 .
I like the cleanup.

 

[Wyo82]

We have really been using our freshly frozen venison.
We had some delicious venison smash-burgers last night....
Tonight #3 son made venison beria (sp?) Quesadillas.

He pressured the INSTA-POT and cooked the tenderized steaks with onion, garlic, dried anchos, taco seasoning, chicken broth, white wine.
.View attachment 1184038View attachment 1184039View attachment 1184040View attachment 1184041
Steak and cheese quesadillas....they were excellent!

Ps it looks like we have the same China as @Wyo82 .
I like the cleanup.

Only the finest china is used when it’s just me and the boy at home!

 

[Captcurt]

We are not liver eaters but the boss wanted to grind it and mix it with burger. That turned into some of the nastiest goop that I ever want to see. It was almost a gel. It made good crow bait though. I poured it out in the back yard and shot crows with my 22.

 

[Hookeye]

I got some strap from a small doe thawing in the fridge.
Cook that up when I get home from work