What's for dinner?
- Thread starter chummer
- Start date
weekender21
5 year old buck +
Backstrap
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Catscratch
5 year old buck +
Some backstrap sounds really good right now!
Likely the last asparagus cutting of the season.
Likely the last asparagus cutting of the season.
Brian662
5 year old buck +
Dang, we just took only our second cutting and yours is already done?
Catscratch
5 year old buck +
Been eating asparagus for quite a while now. Morels are long done. Apples and pears are the size of quarters or golf balls. We'll start seeing close to triple digit temps soon. How far north are you?
Brian662
5 year old buck +
SE MN, our apples and plum are blossoming now. Morels started in the past week or so.
Catscratch
5 year old buck +
You have looong winters!
weekender21
5 year old buck +
Done or close to done here as well. Pretty dry this season, seemed to negatively impact our harvest.
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Bill
Administrator
You haven’t seen dry yet. I plant next week. That’s when dry shows up.
Brian662
5 year old buck +
I don't handle the heat as well as some, so it works good for me. The long, cold, and snowy ones can get rough, but we've only had two of those in 12 years.
weekender21
5 year old buck +
Wild turkey legs/thighs street tacos.
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Catscratch
5 year old buck +
2 inch thick heritage (kunekune) bone in chops seasoned with tequila/lime and cast seared. Served with cilantro/lime rice... and a room temp amber. Good stuff!
Looks great! I tried the Buttery Steakhouse a few months back and threw it in the trash after ruining some good steaks with it.
Catscratch
5 year old buck +
I wasn't impressed with the Burrety Steakhouse either. Salt, pepper, and garlic are about all a guy needs. But... I don't mind in the least bit cilantro and line on white meats.
weekender21
5 year old buck +
Wild turkey schnitzel.
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Mortenson
5 year old buck +
Can you elaborate? I took our 4 legs and put them in the freezer due to time constraints. This looks interesting. We usually do taco Tuesday 3 times a week. Looking for variety lolWild turkey legs/thighs street tacos.
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weekender21
5 year old buck +
There are several options, all take hours to ensure leg meat is ready to shred.
Latest method (Dutch oven):
•Separate legs and thighs
•Brown legs and thighs on all sides (olive oil)
•remove from heat
•simmer veggies (onions, leaks, garlic, celery etc)
•add chicken stock (enough to cover most of meat)
•simmer 5-10 minutes
•add legs and thighs
•cover and place in 300F oven ~4 hours
•remove meat from heat, cool
•remove meat from bone and tendons
•shred or chop meat
At this point you can do whatever you want with the meat. I just refrigerate the entire batch and cook with it over the next few days.
For tacos, brown the meat in olive oil and add to your favorite taco shell.
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Last edited:
weekender21
5 year old buck +
The simple way to get the meat off the bone is to boil/simmer the legs and thighs. That process still takes 3-5 hours.
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Double Creek
A good 3 year old buck
Mississippi Pot Roast with my son’s buck from last year. Pulled apart to soak up the juices. Added some cream of mushroom to thicken a bit. Served over rice with roasted carrots. So easy and very tasty. Roast beef sandwiches with the leftovers.
