What's For Dinner?
- Thread starter badger
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Chicken pot pie the wife made, was an awesome meal after driving 7 hours home...
Smoked pork jowl BLT sandwich.
the Lackster
Junior Member
Smoked kingfish dip patty melt. So good
Buckmaster
Senior Member
....So.. I bought a turkey breast at IGA, proceeded to seasoned, oil, and marinated it for two days.Today I smoked it over some sugar maple saw dust from a tree I had to remove from my front yard.....so after the 9 hour smoke affair...why does my turkey now resemble my wife’s twat giving birth to my two kids? I was previously horrified at those two events in the hospital....
and now I’m seeing it again. Why bring the expansion up again? Help!
the Lackster
Junior Member
How does the maple do? We dont have it down here i bet its awesome with light meats though.
First time doing spatchcock turkey. I may never do it any other way. Two 12 LB birds with apple and cherry wood in the smoker with Simon and Garfunkel Rub.
Made a sandwich earlier.
Smoked turkey, venison inner loin, cheese, maple jalepenos, mayo, mustard.
Smoked turkey, venison inner loin, cheese, maple jalepenos, mayo, mustard.
Archertl
Senior Member
I had some of the best venison while i am in Germany. I have become pretty close friends with a german carpenter named Florian. His family took two roebuck this weekend. After hanging them to age for a couple days they invited me over for the feast. They grilled the back straps which were pretty ordinary. This region of germany uses a long metal rod with a small curled hook on the end to turn and handle meat.
The rest of the two roebuck had the meat stripped from the bone and chopped up. They cooked the chopped venison in a large cast iron kettle over a fire. They mixed in minced onion then lightly seasoned the kettle with caraway, coriander seed, ground mustard, fennel, bay leaves, and some oil. They cooked the chopped meat in the kettle like that for four to five hours. They when it was tender deglaze the kettle with brandy. The end result was a thick sauce and not a stew. The flavor was subtle and not over powering. Each helping was garnished with fresh coriander leaves and served with potatoes. Everyone left full and buzzed on mulled wine. It was pretty cool to experience a different hunting culture.
The rest of the two roebuck had the meat stripped from the bone and chopped up. They cooked the chopped venison in a large cast iron kettle over a fire. They mixed in minced onion then lightly seasoned the kettle with caraway, coriander seed, ground mustard, fennel, bay leaves, and some oil. They cooked the chopped meat in the kettle like that for four to five hours. They when it was tender deglaze the kettle with brandy. The end result was a thick sauce and not a stew. The flavor was subtle and not over powering. Each helping was garnished with fresh coriander leaves and served with potatoes. Everyone left full and buzzed on mulled wine. It was pretty cool to experience a different hunting culture.
triple_duece
Ragin Cajun.
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Hunter II
Junior Member
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Fried deer heart from the buck I killed Wednesday. My first time trying it. I won’t be leaving them behind anymore.
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Sent from my iPhone using Tapatalk
Somebody fixed up a heart at Strouds a year ago & I couldn't believe how good it was. I had it one other time many years ago & it was a very strong flavor.
@bowhunter1023 i think Jesse fried it up, it was surprisingly good...
Crappieking15
Member
triple_duece
Ragin Cajun.
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Shepherds pie for this evening and the next few
Seriously good comfort food...
Ah, yes !!!
I made venison nacho grande. Been forever.
I made venison nacho grande. Been forever.