Enjoyed a fire tonight outside in the well above average temps, and cooked some bear brats over the fire.
The Wild Game Eats Thread...
- Thread starter ScottR
- Start date
sleepingbear
Active Member
Well it turned out better than expected, smoked it until i hit 150f and wrapped it in foil to rest. There will be a big batch in the near future
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Antelope back strap and beans off the smoker. Chicken thighs still need a few minutes
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Deer roast 5 hours in the crockpot with celery, mushrooms, and carrots, made brown gravy with the juice. Large slice of roast with celery and mushroom piled on with gravy on top, mash taters were to clean up the extra gravy. Good meal on a cold day!
That looks great. Is your recipe really that simple? I need simple recipes as I have no cooking skills. I'm planning to put an antelope roast in the slow cooker on Sunday to enjoy with football.
I put some salt, pepper, garlic powder, onion powder on the roast, 2 cups water, added vegetables with 3 hours left.
Gravy was 2 cups juice from the crockpot, 2 tablespoons butter, corn starch to thicken.
It's pretty hard to mess up a roast in a crock-pot. Just some salt and pepper and some sliced onions and a couple of cans of crm of mushroom soup with some extra mushrooms, canned or fresh makes no difference.
That's about as simple as it gets. You can experiment with any other ingredients you like as well.
Made 20# pastrami, 10# hamed deer, 10# salami, 10# jalapeno salami, 10# smoked bologna, 5# each of original snack sticks, spicy snack sticks, sweet and spicy Italian, and pepperoni. Finally get to eat, drink, and reminisce about the previous hunting season!
Also made a spicey sweet fried goose with rice on Sunday, we'll be killing as dang many of them as we can in the future!!
Also made a spicey sweet fried goose with rice on Sunday, we'll be killing as dang many of them as we can in the future!!
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cacklercrazy
Member
- Feb 24, 2011
- 118
- 69
Something stupid easy, but taste incredible is to cube your meat. This can be done with anything. Deer or elk rounds work good. Goose breast will also work. Just chicken fry them. I mix seasoning and flour together coat meat then dip in scrambled eggs then dip in Italian bread crumbs. Then brown. I place in oven to finish cooking on low heat. They will be super tender. Server with mash potatoes and gravy.
Mixed up 15 pounds of breakfast sausage today to clean out the freezer, and made a 5# batch of polish hot dogs for around home and quick suppers at hunting camp.
Mattson
New Member
- Oct 29, 2020
- 2
- 0
Mmm, your dishes look great. And I think the most delicious food is cooked over a fire. As for cooking meat, I recently bought a food vacuum sealer machine and I can say that this is the most useful purchase in recent times. I marinate meat in vacuum bags and it gets a special taste and aroma. Actually, I eat healthy food and have eliminated alcohol from my diet (due to health problems), but sometimes I want something from fast food. So I found reviews of the best large capacity air fryers to cook french fries and chicken wings. I think that if I cook them myself, it will be better than going to a fast-food restaurant. I am interested to hear your opinion on this issue.
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A couple venison summer sausage sticks headed to the smoker.
STUFFED MUSHROOMS
INGREDIENTS
this is basic recipe. I like to tweak it with different seasonings so I seldom do the same thing twice. I also am not a big fan of the olive oil finish and use very sparingly.
INGREDIENTS
- 48
fresh mushrooms - 1 lb ground deer or elk
- 1/2 cup
dry bread crumbs - 1 package
(8 ounces) cream cheese - 2 tablespoons
fresh parsley, finely chopped - 1 tablespoon
lemon juice - 3 cloves
garlic, minced - 1/4 cup
grated Parmesan Cheese - 2 tablespoons
olive oil
- Preheat oven to 400ºF.
- Remove mushroom stems and set caps aside.
- Place mushroom caps on foil-lined baking sheets; set aside.
- In a skillet, cook and crumble meat in olive oil over medium heat until cooked through; drain.
- Remove from heat; stir in bread crumbs and set aside.
- In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth.
- Add sausage to cream cheese mixture; fill each cap with mixture.
- Sprinkle with Parmesan cheese.
- Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
- For the finishing touch, drizzle with olive oil.
this is basic recipe. I like to tweak it with different seasonings so I seldom do the same thing twice. I also am not a big fan of the olive oil finish and use very sparingly.
tdub24
Veteran member
Thanks for the idea! Seen it right before I left for the store, eating it for lunch!