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H20fwler

5 year old buck +
Put this together for an afternoon snack Saturday. 1# of wild hog sausage, filled with cream cheese, chopped onions and sliced jalapenos then wrapped in goodness.




That sounds and looks awesome, would have loved to seen a pic of that cut open!
 

Kdog

5 year old buck +
That sounds and looks awesome, would have loved to seen a pic of that cut open!
Had a little leftover so took a pic for you. Not the best one I have done, so did not plan to post cut pics. Had a better smoke ring on Saturday.

 

H20fwler

5 year old buck +
Hell yes!!!! ^^^^^^^
 

H20fwler

5 year old buck +
Made some Cream of Pheasant and Wild Rice soup yesterday

Took this;


Slow roasted onion stuffed pheasant wrapped in foil at 300 for three hours until it was fall off the bone, diced onions/diced mushrooms/diced celery/sliced carrots sautéed until soft, bacon cooked crispy and crumbled, butter, chicken broth, cream, garlic, basil and pepper..cooked wild rice separate then blended into pot slowly simmered for forty minutes.




Served with a good rye bread
 

Kdog

5 year old buck +
Made some Cream of Pheasant and Wild Rice soup yesterday

Took this;


Slow roasted onion stuffed pheasant wrapped in foil at 300 for three hours until it was fall off the bone, diced onions/diced mushrooms/diced celery/sliced carrots sautéed until soft, bacon cooked crispy and crumbled, butter, chicken broth, cream, garlic, basil and pepper..cooked wild rice separate then blended into pot slowly simmered for forty minutes.




Served with a good rye bread
That looks incredible! Just wish we could go shoot some pheasant!
 

scott44

5 year old buck +
Made some Cream of Pheasant and Wild Rice soup yesterday

Took this;


Slow roasted onion stuffed pheasant wrapped in foil at 300 for three hours until it was fall off the bone, diced onions/diced mushrooms/diced celery/sliced carrots sautéed until soft, bacon cooked crispy and crumbled, butter, chicken broth, cream, garlic, basil and pepper..cooked wild rice separate then blended into pot slowly simmered for forty minutes.




Served with a good rye bread
Can't go wrong with bacon, looks real good!
 

Kdog

5 year old buck +
I know you can google it, and most of you have done it before, but here is another one I put together to go on the smoker tomorrow along with a brisket that is going on tonight for New Years day. Slightly overstuffed with cream cheese, onions, bacon, chorizo, jalapenos and provolone.

Bacon weave.


Flatten out the sausage (I use a 1 gallon zip lock).


Add what you want.




Then roll it up and seal all the holes so you don't lose anyting.


Then lay it diagonal in your bacon weave and and wrap it up.


Will post some after pics with the brisket and burnt ends.
 

Tree Spud

5 year old buck +
I really miss having our porta-vac around, I actually have to clean the floor now where for years it was done for us.

He is now 10 years old, 3.5 years ago had cancer in his lower jaw and had a part of it, 4 lower teeth and a fang removed. That why his tongue hangs left. He is our best buddy ... only my wife spoils him ... :emoji_grin:
 

Kdog

5 year old buck +
Did a brisket and have a fatty finishing up on the smoker. Will make burnt ends out of the point and will slice the flat.







Adding pics of the burnt ends and cut fatty.



 
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BuckSutherland

5 year old buck +
Grilling season never ends here. I got a little better then 16 nice steaks out of this piece of deliciousness. I paid 10.62lb. Not gonna last long around here, I’m addicted. Doing my best to help a beef farmer.

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Kdog

5 year old buck +
Had some brisket left over form new years, so decided to cube it up and make some chili. Been a while since I made it so I used the wife's recipe with some minor modifications. Turned out OK.



 

Someday isle

5 year old buck +
Some pictures of my last couple of weekend smokes! Baby back ribs and a small brisket flat. I was a little concerned about the flat since it was only four pounds but it couldn’t have turned out better. I just kept the Kamado Joe at 225. It took almost eight hours but it was as tender and juicy as could be. And a baby back ribs are always good.
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Kooch

5 year old buck +
I braised a venison neck roast for about 8 hours yesterday on a bed of onions, seasoned up with Tony's cajun and about 1/2 cup of minced garlic. The braising liquid was unconventional. I used water, with Bisto Gravy Granules (Bisto gravy is the only thing my Irish and English relatives can agree upon). It was pull apart fork tender. We had venison enchiladas last night. Today, I used some of the leftover meat for tacos. I added pickled jalapenos and carrots, some chipotle salsa, and crisped it up in a hot skillet.

necktaco.jpg
 
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