Nice. I use ancho chile powder when I make venison chili.Tonight's venison taco soup.
Secret ingredient: dried ancho chillies.
Nice. I use ancho chile powder when I make venison chili.Tonight's venison taco soup.
Secret ingredient: dried ancho chillies.
You can keep your man card.I prefer and am able to pay for processing and spend that time hunting. When the kids are grown and I have time on my hands, I'd like to get to processing my own.
You make me wish we had Duck hunting here in WNC. I've heard of guys floating the French broad river and shooting a couple mallards or a wood duck but we don't have the big flocks here so duck hunting ain't much of a thing. I've only had duck at Chinese restaurantsCooked 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 yea r old ate the rest. You’d have sworn I didn’t feed the kid for a week as fast as he inhaled that duck. View attachment 1183979
Well I never have found that last thing, and am finally smart/tired enough to quit lookin'.Ain't that the truth! Venison and beer (and a good woman if you can find one)! What else does a man need?
I’ve lived up here in WY for 17 years and never gone duck hunting in my life. Decided the other night at work to try it out and go out to a little walk in area just outside town. 10 minute drive, 5 minute walk to the creek and I can spend an hour or two and have my limit. It’s definitely going to be another season to look forward to in the futureYou make me wish we had Duck hunting here in WNC. I've heard of guys floating the French broad river and shooting a couple mallards or a wood duck but we don't have the big flocks here so duck hunting ain't much of a thing. I've only had duck at Chinese restaurants
Wow.So here are photos of my kitchen fireplace as it is now. I'll also describe the change that I made a few years ago that made it much more convenient to use.
Here are the glass doors and the inner steel mesh doors. The old doors were bifold style and inside were steel mesh curtains. The doors and curtain were oversized/wider than than the fireplace so when opened the glass doors were beyond the opening and the mesh curtains were almost out of the opening (maybe an inch of overlap on each side).
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Here are the cooking grate and the steel "rails" the cooking grate sits on.
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You can see the notch in the rails at the back. That is the key improvement that I made. With the old doors/curtains being wider than the opening, when I wanted to change the height of the grate I would slide the grate fully forward so the rear of the grate cleared the front of the rail. This worked okay, but the curtains had about 1" overlap with the fireplace opening, so this was somewhat inconvenient. It wasn't too bad when the grate was empty, but when it was loaded with meat I needed another set of hands because I couldn't handle the loaded grate with one hand while manipulating the curtains with the other.
So we made do until the renovation. When we went to buy the new doors, it was impossible to find a door that could be wider than the opening and mount the way the old door did. Any new door would make it impossible to slide the grate out and change its height. This left me three choices: keep the old, beat doors; stop cooking on the fireplace; get creative. First two options weren't acceptable, so I had to figure out a new way to do this.
That's when cutting the notch in the rails dawned on me. I also had to cut the last bar on the grate on each side (this created elongated "tabs" that rested on the rails). Now, all I have to do is slide the grate forward about 1" until the rear "tabs" are in the notches. I wish I had done this years ago because it makes it so much easier to use the grate, but necessity is the mother of invention. The hassle wasn't great enough to force me to think of a new way.
Here are a couple close up photos of the grate and rails.
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Just a good rifle that shoots where he points it.Ain't that the truth! Venison and beer (and a good woman if you can find one)! What else does a man need?
Whitetail back strap. Salt, pepper and onion. Cooked rare. View attachment 1184347
Thanks. Like I said, it was one of the reasons we bought this old farmhouse. I would never recommend buying@wombat13 what a great feature in your house, I’m jealous!
That sounds great. I've made Philly cheesesteaks with backstrap twice and my kids loved it.Looks good.
My favorite thing to do with backstrap is a dish dad clued me into. You take a chunk of backstrap and slice it really thin into circles. Cut up a sweet onion or two and saute in olive oil. After it softens, add salt and pepper and a generous amount of white wine. Cover and cook until the onions are a bit caramelized. Toss in the thinly sliced steak and move it around for a minute or so until it is just cooked. Serve as a filling in a chunk of Italian bread to make a sandwich.
Thanks. Like I said, it was one of the reasons we bought this old farmhouse. I would never recommend buying
That sounds great. I've made Philly cheesesteaks with backstrap twice and my kids loved it.
I just finished dinner and saw this. I am drooling.Whitetail back strap. Salt, pepper and onion. Cooked rare. View attachment 1184347
Ok
I feel like we need to all get on the same page......:
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This may not be the best diagram, but what are we calling backstraps?
The loins?
We call the tender muscles along the backbone inside the cavity the "inside tenderloins".
I just want to get my terminology right.
That's just not right!Backstrap would be called the loin in this diagram. The hindquarter separation is not good in this diagram. I separate the hindquarter into bottom round (tougher, roast), top round (steaks), sirloin (roast or steaks), eye of round (my favorite steak on the whole animal), and shank. Then there are some odds and ends that end up in the grind pile or cut up for stew meat. This video from Cabelas shows the separation of the hindquarters very clearly: https://www.bing.com/videos/search?...CFCE6597F53536551C50CFCE6597F535&&FORM=VRDGAR
Another look:
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