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What's For Dinner?

giles

Cull buck specialist
Supporting Member
Leftovers and eggs
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Hedgelj

Senior Member
Supporting Member
7,923
189
Mohicanish
I took meat rabbit rear legs (last year's fair project), dipped in seasoned flour. Then I browned both sides in melted butter, loaded up the pan with some chicken stock and simmered until they fell off the bone. Tossed the sauce and the meat (without the bones) in pasta noodles.

Very yum with fresh cracked pepper.
 

jagermeister

Dignitary Member
Supporting Member
18,176
237
Ohio
Picked up a 100# of skrimps yesterday off a local boat. Of course I boiled some. Ate some this morning also
I saw your post on clicked here, hoping to see a plate covered in bluewing teal breasts. *disappointed*

Teal in season down there yet? We did good up here but this full moon has most of the remaining birds heading south I think.
 

triple_duece

Ragin Cajun.
9,348
159
I saw your post on clicked here, hoping to see a plate covered in bluewing teal breasts. *disappointed*

Teal in season down there yet? We did good up here but this full moon has most of the remaining birds heading south I think.
No teal here, I hunted today never heard a shot fired. Seen one wood duck and a mottled duck, flock of Mexican squealers. There is teal 2 hours south of me in Venice but not worth me going by myself.
 
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finelyshedded

You know what!!!
Supporting Member
32,396
274
SW Ohio
Today being college football Saturday and my daughters coming over to work on wedding stuff and Karissa’s fiancé coming later after leaving work I had us 3 slabs of deliciousness ready at 7 tonight. I hoped to be eating an hour earlier but can’t rush if you want perfection. Lol
They LOVED EM!
Still did all my eating in a 7 hour window after 19 hour fast.
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Smoked them on the Trag cuz I needed it to feel relevant again. Lmao
 

triple_duece

Ragin Cajun.
9,348
159
Sure! Sounds like something to give a whirl.
Bell peppers, holy trinity and the pope, butter. Shrimp, chicken or seafood stock. Garlic powder, Tony’s, cayenne pepper, lemons, black pepper and paprika. Pepperidge farm herb season bread crumbs, parm cheese, progresso Italian style bread crumbs.

Cut in halves and clean bell peppers. Place in pan on a rack w some water in the bottom. Turn peppers “open side” down and cover to steam in the oven to soften. Sautee trinity w some butter, then add the pope (garlic). Then put shrimp in pan w trinity. Cook some more then add stock and bread crumbs, and parm cheese. Lemon juice, seasonings and stir to incorporate the ingredients. You want the stuffing the texture of sticky mash potatoes. Once your peppers are soft to eat take out oven and place stuffing inside the halves. Sprinkle some bread crumbs on top. Garnish w a wedge of lemon and parsley and put back on rack to brown on top.