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What's for dinner?

Discussion in 'Enjoying the Harvest' started by chummer, Jul 30, 2016.

  1. H20fwler

    H20fwler 5 year old buck +

    Joined:
    May 16, 2016
    Location:
    NW OHIO Zone 6A
    Last week after a cold morning in the deer stand I ran home for a quick bite. I was wanting a "stick to your ribs" fast meal that would last me through a cold afternoon sit.

    So I took some fresh bulk sausage, mixed in some Tony's, pepper and oregano made a couple patties;
    [​IMG]

    Toasted a couple slices of bread, spread on a little peanut butter soft fried an egg and added a schmear of mayo.....for what my kids named years ago as the "Stanwich"
    It sounds different but the tastes blend and it is flat out awesome to a cold hunter!

    [​IMG]


    [​IMG]
     
    John-W-WI, bigbendmarine and Bill like this.
  2. H20fwler

    H20fwler 5 year old buck +

    Joined:
    May 16, 2016
    Location:
    NW OHIO Zone 6A
    I cooked up a feast for the family last night after returning from our grouse hunt.

    Made up a tray of hot chestnuts as an appetizer;

    [​IMG]

    Deep fried some pheasant in fresh peanut oil;

    [​IMG]

    A plate of pheasant, ruffed grouse, chestnuts and fries with a little ranch dressing for dip sprinkled with Romano cheese;

    [​IMG]


    The grouse was so tender and tasty it stole the show....I didn't think anything could make pheasant take a back seat, I was wrong.
     
    Bowsnbucks and Bill like this.
  3. Bill

    Bill Administrator

    Joined:
    Apr 23, 2014
    Location:
    Farm in MO
    Cold morning. Brunch is in order. Taters and onions are about done. Ham and eggs are next. Take a rest and hit the tree again. image.png
     
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  4. Mahindra3016

    Mahindra3016 A good 3 year old buck

    Joined:
    Mar 8, 2015
    Location:
    Bedford County Pa
    I got a buck with my bow on Wednesday morning, i decided to make jerky and bologna, been running my smoker around the clock since 5 a.m yesterday,. Just took most of the first batch of jerky out and have enough to fill the smoker another time and a half.

    [​IMG][​IMG][​IMG][​IMG]

    Sent from my SM-G920P using Tapatalk
     
  5. trampledbyturtles

    trampledbyturtles A good 3 year old buck

    Joined:
    Jun 12, 2017
    Location:
    Frozen Tundra
    Heart was on the menu, was blessed with the opportunity to take a doe on Sunday night. Got it done with stick an string during the rifle opener.
    Breaded an fried with Cajun shore lunch, with a side salad an home grown canned green beans.

    Strap steak planned for tonight, been waiting all year for this one.

    Gunna give canning deer a try. Looking to save a little bit of cash an will process this one in house. Save the roasts, steaks, ribs, chunk up some stew meat an chislic, an can the rest to replace the ground burger.
     

    Attached Files:

  6. bueller

    bueller Moderator

    Joined:
    Apr 23, 2014
    Location:
    Juneau County, WI
    Heart is on our menu tonight. Sliced it up last night into popcorn shrimp sized pieces. It's SO good cooked in a hot pan with butter and onions.
     
  7. bigbendmarine

    bigbendmarine 5 year old buck +

    Joined:
    Jul 23, 2016
    Tell you what... cooking these just about enough to make me ok with having hogs rooting up my place from time to time... these were from a young sow harvested a few weeks back. Not the least tiniest bit of gaminess. Cook the ribs using an "instapot" pressure cooker recipe. Ribs are fall-off-the-bone done in the pressure cooker in about 20 minutes. Only liquid used in the pot was two Sam Adam beers and a splash of vinegar. Once done in the pot, slather them up with a bit of Rays BBQ sauce and throw them in the broiler just long enough to start caramelizing the sauce. Hardly any trouble at all and delicious. Also got three kinds of sausages back from my processor made out of hogs trapped this year... mild sow, hot sow, and smoked boar... probably share a few more pics soon as I have some later in the week. :emoji_yum: :emoji_relaxed:

    Ribs1.jpg

    Ribs2.jpg
     
    Last edited: Nov 21, 2017
    Bowsnbucks, Bill, H20fwler and 2 others like this.
  8. bueller

    bueller Moderator

    Joined:
    Apr 23, 2014
    Location:
    Juneau County, WI
    Fresh never frozen deer heart with butter and onions
    IMG_20171125_181456.jpg
     
    H20fwler likes this.
  9. bueller

    bueller Moderator

    Joined:
    Apr 23, 2014
    Location:
    Juneau County, WI
    And my favorite way, dusted in shore lunch and pan fried
    IMG_20171125_184223.jpg
     
  10. Bill

    Bill Administrator

    Joined:
    Apr 23, 2014
    Location:
    Farm in MO
    Ick!
    I'd probably like it though.........
     
  11. H20fwler

    H20fwler 5 year old buck +

    Joined:
    May 16, 2016
    Location:
    NW OHIO Zone 6A
    I know I like it!
     
    bueller likes this.
  12. Bszweda

    Bszweda A good 3 year old buck

    Joined:
    Jul 20, 2016
    942A8126-732C-4945-8BEA-691D39E369D9.jpeg Venison tenderloins
     
  13. Tree Spud

    Tree Spud 5 year old buck +

    Joined:
    May 29, 2014
    Location:
    Marquette Cty, WI USDA Zone 4b
    There goes my gout!
     
  14. Bowsnbucks

    Bowsnbucks 5 year old buck +

    Joined:
    Apr 23, 2014
    Location:
    Home - S.E. Pa. / Camp N.C. Pa.
    Bszweda - That plate is a sight for hungry eyes !! I can almost taste it.
     
  15. H20fwler

    H20fwler 5 year old buck +

    Joined:
    May 16, 2016
    Location:
    NW OHIO Zone 6A
    Got my chance at some fresh heart last week, took this;

    [​IMG]

    Cleaned it up, diced it... little olive oil/onions/peppers/white wine and seasoning....and it was on!

    [​IMG]
     
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  16. trampledbyturtles

    trampledbyturtles A good 3 year old buck

    Joined:
    Jun 12, 2017
    Location:
    Frozen Tundra
    Back in the heart game as well,
    Dad was able to put down a doe on the second to last day of rifle season, he tends to like to wait till the last possible second.

    Decided to go a different route this time an opted to try my hand at pickled deer heart. Will give it a try this evening after it has had 24hrs to sit.

    Slow boiled for 45 min, cut into small chunks
    3 cups white vinegar, wished I had apple cider on hand.
    1 cup water
    1 Tbls mustard seed
    2 cloves garlic
    2 tsp chilli flake
    1 tsp pickling salt
    Brine simmered 5 min.
    Used up the last of the onion on a batch of canned venison. Otherwise that would have been a welcome addition.
     

    Attached Files:

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  17. H20fwler

    H20fwler 5 year old buck +

    Joined:
    May 16, 2016
    Location:
    NW OHIO Zone 6A
    Pickled deer heart and tongue is awesome!
     
  18. Mortenson

    Mortenson A good 3 year old buck

    Joined:
    Jul 21, 2016
    Location:
    Northern IL Zone 5b
    20171206_172048.jpg Doing one of my mom's best recipes tonight with my 4.5 yr old buck from last yr. Pan fried chops into the oven with gravy. Here they're ready for the oven.
     
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  19. Mortenson

    Mortenson A good 3 year old buck

    Joined:
    Jul 21, 2016
    Location:
    Northern IL Zone 5b
    20171205_200322.jpg And keeping the heart topic going, here's my dad's heart he gifted me. It's in the freezer and will be ready for a Christmas appetizer when my bro gets in town!
     
  20. bueller

    bueller Moderator

    Joined:
    Apr 23, 2014
    Location:
    Juneau County, WI
    Looks yummy!
     

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