What's For Dinner?

[Jamie]

made stock yesterday for the first pot of green beans, potatoes, and ham. gonna be served with fresh baked bread and side of Chanterelles.

 

[the Lackster]

Tree rat and mixed greens tonight. I boiled the Squirrel in a stock until fork tender and them fried up crispy in a seasoned cornmeal and flour mix.

 

[the Lackster]

She made pasta tonight while little bit and I were peeling 30lbs or so of crabapples for applesauce. She did a homegrown beef and chanterelle sauce over some good day pasta. Very nice!!

 

[Jamie]

Tree rat and mixed greens tonight. I boiled the Squirrel in a stock until fork tender and them fried up crispy in a seasoned cornmeal and flour mix.View attachment 132336

I like your culinary slant, Lackster.

 

[MoonLab]

Salmon and Brussels sprouts

 

[the Lackster]

@Jamie i do enjoy the diversity

 

[Boarhead]

Fresh green beans and bacon

 

[giles]

 

[GoetsTalon]

Walleye taco's with fresh salsa.

 

[Jamie]

sous vide/grilled venison eye of round, last of my fresh Chant's sauteed, grilled green beans, herbed high heat roasted red skin potatoes. as much as I enjoyed this, I think I'd have preferred warreye taco.

 

[giles]

Mint chocolate chip

 

[Jackalope]

Italian tonight. Real nice Clark.

 

[jagermeister]

sous vide/grilled venison eye of round, last of my fresh Chant's sauteed, grilled green beans, herbed high heat roasted red skin potatoes. as much as I enjoyed this, I think I'd have preferred warreye taco.

View attachment 132666

I think the eye of round is my favorite cut of meat from a deer. Don’t get me wrong, I love backstrap as much as anyone. But the eye of round is simply perfect in every way. I equate it to the little “cutlet” tender underneath the breast of a dove or a duck or a goose… the whole breast is good, but that one little piece is like the icing on the cake.

 

[Jamie]

I think the eye of round is my favorite cut of meat from a deer. Don’t get me wrong, I love backstrap as much as anyone. But the eye of round is simply perfect in every way. I equate it to the little “cutlet” tender underneath the breast of a dove or a duck or a goose… the whole breast is good, but that one little piece is like the icing on the cake.

the tenderloins are my favorite, but the eye of round is an excellent cut. very much worth the trouble of liberating it from the round and cleaning it up. I have not ground these up for a long time. cooked this way, these are as tender and tasty as a loin chop. blindfolded, I'm not sure I could tell the difference.

 

[giles]

Fake loin is what we call it. It goes in the same back as the tenders. Can't tell the difference.

 

[Big_Holla]

The round is treated the same as backstraps in our house. Any big chunk of meat we can keep whole if cooked right puts an equal smile on my face at the end of a meal.

 

[GoetsTalon]

Breaded zucchini appetizer!

 

[triple_duece]

Ribeyes, redfish, corn on the cob and baked potato

 

[Fletch]

Some great looking good here gentlemen... Love beans, bacon and potatoes....

 

[Jamie]

that mammoth heirloom tomato slice is something I look forward to for 11 months. nothing fancy tonight, but fine dining to this commoner nonetheless.