What's for dinner?
- Thread starter chummer
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trampledbyturtles
5 year old buck +
Sad day, last of the 18 backstrap.
Decided to make hot italians in the crockpot with homeaid green tomato pepper relish.
My bad on the last pic, was hungry.
Decided to make hot italians in the crockpot with homeaid green tomato pepper relish.
My bad on the last pic, was hungry.
Someday isle
5 year old buck +
Kids all had plans today watching the hockey game with friends so I took a venison backstrap from a young deer, trimmed it up nice, cut it into four inch sections, butterflied it, flipped into into a filet mignon shape, marinated for six hours in KC masterpiece steakhouse, patted it dry and seasoned with an all purpose garlic salt
and a little kosher salt and coarse pepper. Seared for 3 1/2 minutes per side in a 500 degree Weber kettle to an internal temp of 140 degrees. So tender and juicy. Add a salad, some fries and a glass of wine and it’s a complete meal.
and a little kosher salt and coarse pepper. Seared for 3 1/2 minutes per side in a 500 degree Weber kettle to an internal temp of 140 degrees. So tender and juicy. Add a salad, some fries and a glass of wine and it’s a complete meal.
Telemark
5 year old buck +
My heart and soul went into this one. My camera is bad, and it was dark, but the results were delicious. The deer steak is from the front leg of a red deer my friend and I hunted last year, seasoned with salt and pepper, and with a dollop of herb butter made from fresh ramps. The lentils are made with fresh ramps and last fall's Boletus luridiformis, a mushroom i don't often find but I absolutely love. The carrots are just marinated and grilled. The beer is an English style pub ale I brewed myself a couple months ago. Not sure when I will be able to spend that much time on a meal again, but man it makes me remember why i spend so much time in the woods.
IkemanTx
5 year old buck +
I copied the recipe on Meat Eater’s YouTube channel. Dried peppers, onion, garlic, coriander, oregano, cinnamon, cloves, honey, vinegar blended until smooth and liquid. Sear a good crusty layer on the shanks, drop them in a Dutch oven, pour the sauce over, lid on, and in the oven for a few hours.
I pulled it and served it on jasmine rice, but it REALLY needed to be street tacos instead. It would have been absolutely divine on a corn tortilla with onion, cilantro, and a fresh pico....
Yep, lower leg bone in. Instead of separating a bunch of muscles and reliving all the connective tissue / silver skin for 1/2lb of ground meat. Just braise it in the oven for 4 hours and pull it like BBQ.
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Bill
Administrator
Hmmm, I never bother with the lower leg because return is so bad. This looks good!
Telemark
5 year old buck +
Like Ikeman said, use the whole lower leg instead of removing the meat. I cut mine with a reciprocating saw, but my friends here cut them at the joints. I'm lucky that at my uncle's place in Ohio I'm the only one who likes shanks, so i usually end up with a bunch.
S.T.Fanatic
5 year old buck +
Took out the last of the Nipigon River salmon from the freezer this morning. Anyone have a favorite salmon/trout recipe I might try?
Telemark
5 year old buck +
Gravlaks.
Catscratch
5 year old buck +
Grilled hamburgers, bacon, fillets, and deer sausage last night. Great stuff!
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Sent from my SM-N960U using Tapatalk
H20fwler
5 year old buck +
I like to halve the fillets and marinate in cheap Italian dressing in gallon freezer bag for a couple days in fridge, then throw on the grill on foil sprayed with olive oil flip once squeeze with fresh lemon and its on.
H20fwler
5 year old buck +
Grilled hamburgers, bacon, fillets, and deer sausage last night. Great stuff!
Sent from my SM-N960U using Tapatalk
Love the old truck Catscratch, what year is it?
One of these days I'm going to get a 48-52 GMC for a Sunday driver just for fun, I'm thinking dark green with black fenders. I've just got this picture in my mind of a nice buck laying in the back on a wood bed that I'm going to have to make happen.
H20fwler
5 year old buck +
Like trampledbyturtles down to the last of the backstrap here....but it sure is tasty!
And kind of new to us here but probably old news to the WI crowd, grillin cheese. Just slice and pan fry tastes like the extra cheese on pizza foil, kind of like a grilled cheese sandwich without the bread. I like mine with marinara wife likes hers with ranch. We get the cheese at a little local boutique cheese maker that also makes some great natural cheese curds.
And kind of new to us here but probably old news to the WI crowd, grillin cheese. Just slice and pan fry tastes like the extra cheese on pizza foil, kind of like a grilled cheese sandwich without the bread. I like mine with marinara wife likes hers with ranch. We get the cheese at a little local boutique cheese maker that also makes some great natural cheese curds.
Catscratch
5 year old buck +
It's a 55 Ford. Was my daily driver for quite a while but now it mostly sits in the driveway. :(Grilled hamburgers, bacon, fillets, and deer sausage last night. Great stuff!
Sent from my SM-N960U using Tapatalk
Love the old truck Catscratch, what year is it?
One of these days I'm going to get a 48-52 GMC for a Sunday driver just for fun, I'm thinking dark green with black fenders. I've just got this picture in my mind of a nice buck laying in the back on a wood bed that I'm going to have to make happen.
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trampledbyturtles
5 year old buck +
Mule deer ribs on the smoker.
Felt like Fred Flinstone
Felt like Fred Flinstone
