Bill
Administrator
Much healthier choice!Maybe a bowl of homemade chicken noodle soup.
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What's for dinner?
- Thread starter chummer
- Start date
Catscratch
5 year old buck +
What he did ^^^... or cut into bite sized peices, role in flower, pan fry until medium rare.
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Telemark
5 year old buck +
I do the breasts rare to med-rare in a pan. The legs I do confit if possible, or in the slow cooker.
I rarely get ducks, so I haven't dared to get adventerous with them. But the classic ways are classics for a reason.
scott44
5 year old buck +
1.5-2# chuck roast trimmed of fat and chunked into 1" cubes
1 - 1.5 # potatoes
2 carrots peeled
1 med yellow or sweet onion peeled and diced
2 ribs celery diced
4 cloves minced garlic
2 TBSP tomato paste
2 TBSP beef boullion
2 TSP worcestershire sauce
1/2 TSP salt
1/2 TSP black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef brooth or stock
2/3 cup pearl barley
- brown beef, onion and garlic
- add beef and other ingredients in crock pot and stir to combine, let cook on low overnight for 6-8 hrs.
We also added corn and peas, this is just a starting point on the spices we added more pepper and worcestershire sauce, also had to add more beef brooth when the barley all rehydrated because it got a little thick.
H20fwler
5 year old buck +
We've been on a soup kick lately, beef barley soup.
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I'm a big soup guy too...I just need to post more of them up here I guess.
H20fwler
5 year old buck +
With all the bird hunting we have been making a lot of pheasant tenders at the house. I bone the birds completely out and I like cooking them fresh if I can without freezing.
Dust with a little bisquick salt pepper and white cornmeal, deep fry as hot as I can in vegetable or peanut oil in a deep skillet till they brown, serve with whatever dip and sides you like.
Dust with a little bisquick salt pepper and white cornmeal, deep fry as hot as I can in vegetable or peanut oil in a deep skillet till they brown, serve with whatever dip and sides you like.
H20fwler
5 year old buck +
This one is almost gourmet….
Woodcock!
Interesting thing about woodcock is the legs are white meat and the breast is dark meat each with a distinctive flavor. This is the best way I have found to cook them right.
Skin whole bird and rinse well with cold water
Woodcock with a raspberry glaze;
(You can coat with whatever your favorite jam is to make a good glaze, I like to use raspberry.)
Bake birds uncovered for fifteen minutes in oven pre-heated to 375
For this particular meals sides I used small white/yellow/purple baby potatoes slow boiled low with pearl onions and a chunk of ham heel for flavor.
My cheese sauce;
Milk/cheddar/butter/sour cream/pepper/Romano/pinch of bisquick/oregano/and tiny cubed ham pieces simmered low for one hour.
And three chestnuts
Woodcock!
Interesting thing about woodcock is the legs are white meat and the breast is dark meat each with a distinctive flavor. This is the best way I have found to cook them right.
Skin whole bird and rinse well with cold water
Woodcock with a raspberry glaze;
(You can coat with whatever your favorite jam is to make a good glaze, I like to use raspberry.)
Bake birds uncovered for fifteen minutes in oven pre-heated to 375
For this particular meals sides I used small white/yellow/purple baby potatoes slow boiled low with pearl onions and a chunk of ham heel for flavor.
My cheese sauce;
Milk/cheddar/butter/sour cream/pepper/Romano/pinch of bisquick/oregano/and tiny cubed ham pieces simmered low for one hour.
And three chestnuts
trampledbyturtles
5 year old buck +
Managed to knock down a few pheasants.
First time I've been after them all year.
Decided to go with poppers.
First time I've been after them all year.
Decided to go with poppers.
