What's for dinner?

[H20fwler]

Vegetable venison stew simmered low and slow over buttermilk cheesy drop biscuits.

 

[Bowsnbucks]

It's not nice to tease your ol' buddies on here, H20 !!! If that's your portion ........ you sure eat LIGHT!!!

 

[Someday isle]

Wild turkey breast fajitas. We like fajitas for a quick and easy meal. Nothing smells better than onions and peppers sautéing on the stove. I dry brined a one pound turkey breast in Meat Church Fajita rub. Grilled it to an internal temperature of 165 degrees and let it rest for five minutes. Couldn't be happier with the results.

 

[Tree Spud]

Slow cooked white beans & ham shank & hocks for soup base. Pulled tye meat of the bones then added veggies for White Bean & Ham Hock soup.

 

[H20fwler]

Perfect on a cold day like today, well done! ^^^^^^^^^^

 

[TenPoint]

Made Jamaican oxtail (and lamb bones) stew the other day. The lamb was the best.

Jerky the last couple nights.

Venison

Duck

 

[Someday isle]

Spatchcock Chicken. We ate three meals from this. Day one we had legs and thighs. Day two was chicken fajitas. Day three was chicken Caesar salad.

 

[Someday isle]

We did our Valentine’s dinner last night. Grilled hearts of romaine salad, crab stuffed mushrooms, a little wine, and the star of the show was a 2.39 pound porterhouse for two. Reverse seared to 115 degrees, then high heat sear on both sides for a perfect medium rare. It was the first time trying this with a steak this size. I’ll do it again. It was super tender and juicy.

 

[TenPoint]

We did our Valentine’s dinner last night. Grilled hearts of romaine salad, crab stuffed mushrooms, a little wine, and the star of the show was a 2.39 pound porterhouse for two. Reverse seared to 115 degrees, then high heat sear on both sides for a perfect medium rare. It was the first time trying this with a steak this size. I’ll do it again. It was super tender and juicy.
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I like the cut of your jib. That's the only way to do thick steaks. Comes out great.

 

[Buckly]

That’s a good looking steak right there. Like your countertop also, I’ve got the same. How long did you do the sear to get the right result?

 

[Someday isle]

Buckly - It took about an hour to get to 115 degrees (grill was set right at 225 indirect heat). Then I took the steaks off for ten minutes while I let the grill get good and hot. Grill temp was 450 direct heat but the cast iron grate was probably quite a bit higher. I put the steak back on for 45 seconds, gave it a 1/4 turn and went another 45 seconds. Flipped the steak, 45 seconds, another 1/4 turn for cool grill marks, then checked the temps. I was at 123 degrees so I shut down the grill and just let it sit. Checked it again 90 seconds later and it was right at 130 degrees. I pulled it, put a couple pats of butter on it and let it rest while we ate our salad.

 

[Kdog]

Last nights dinner. Had to leave the lake early to get them going.

 

[TenPoint]

Mississippi roast. Venison sirloin roast. First time trying this. Will definitely do again!

 

[Someday isle]

Mississippi roast. Venison sirloin roast. First time trying this. Will definitely do again!

Love that! Do you have recipe you’d like to share?

 

[TenPoint]

Love that! Do you have recipe you’d like to share?

2-3 lb Roast
1 packet ranch dip mix
1 packet au jus or lipton onion soup mix
1 stick of butter
Jar of peperoncini

Brown roast.
Put in crock pot.
Sprinkle packet ingredients over top. Place butter on top of roast.
Put jar or peperoncini/juice in pot.
Cook on low 8 hours.
Shred and put back in pot for 30 minutes.

 

[Bill]

^^^^thats how I cook beef roasts but I only use 4 big peppers in there. Au just, instead of soup mix. Can’t beat it IMO

 

[TenPoint]

^^^^thats how I cook beef roasts but I only use 4 big peppers in there. Au just, instead of soup mix. Can’t beat it IMO

I put the entire bottle of peppers/juice in. Gave it great tang. The roast wasn't the biggest but I could cut back on juice next time. I have no other use for the peppers so they'd all go in again. Tasted like an Italian beef sandwich w/ giardiniera (but w/o the giardiniera).

I used au jus packet instead of soup mix.

I've a got a few more venison roasts in the freezer. I want to smoke one next. With how this turned out and how easy the jerky was to make with the ground, less and less might go to trim for sausage/sticks. Either that or I shoot a doe for a change. This is all from 2.5 to 3.5 year old bucks.

 

[Bill]

Somewhere in this thread I think I posted where I brined a deer roast and made it into a venison version of a corned beef. Got the idea here. It turned out great if you like corned beef.

 

[H20fwler]

Made some venison stroganoff, served over egg noodles cooked in chicken broth over cheesy mashed potatoes.

 

[Tree Spud]

2-3 lb Roast
1 packet ranch dip mix
1 packet au jus or lipton onion soup mix
1 stick of butter
Jar of peperoncini

Brown roast.
Put in crock pot.
Sprinkle packet ingredients over top. Place butter on top of roast.
Put jar or peperoncini/juice in pot.
Cook on low 8 hours.
Shred and put back in pot for 30 minutes.

I've done this same recipe and the meat turns out great! Good item for deer camp.