What's For Dinner?

[Stressless]

Well, pleasantly surprised at the texture and flavor of both sausages. Made a run of Breakfast and Hot Italian from the wild boar from last week. ~25# and 15#.

Cooked to 170° IT and still had good moisture and not any excess grease. I ground just the wild boar after aging it a bit. Many recipes with boar recommend adding 20%-30% stire brought butt's both these critters had that pleasant smell once skinned. Some are rank and I dont mess with those.Didnt add the butt and came out good, will add 1/4-1/3 more of my spice per pound next run.

Not a digital native! LoL

Funny, I know it's blurry and and I still squinted at it.

 

[md1]

I ask my daughter if she could make sausage gravy and scratch drop biscuits with roasted potatoes. I told her how to make gravy and boom. kid can cook!!!! As good of gravy as I've ever made, probably better.

 

[Blackcat86]

Ohio Style Venison Stew, a loaf of fresh-baked this morning bread, two bottles of Michigan's North of 12 Winery's Two Oars red, and a Bundt Pan chocolate cake, all to celebrate our Son-In-Law's birthday. Oh, don't tell him, but there's a bottle of Buffalo Trace's E.F. Taylor, Jr. Small Batch for him wrapped in the bag.