2020 food porn... some wild some not

[muledeerarea33?]

32 minutes ago, 25-06 said:

Can you share a recipe for the venison birria? Please. 

Coors light!!

[biglakejake]

9 hours ago, Outdoor Writer said:

Lots of good lookin' eatin' !!! 

Nice.

C'mon Chef lets see some bighorn chops.............

lee

[Prettyman]

10 hours ago, 25-06 said:

Can you share a recipe for the venison birria? Please. 

Very loosely based on this, stolen from allrecipes.com just now:

• 5 dried Anaheim chile peppers, stemmed and seeded
• 5 peppers guajillo chile peppers, stemmed and seeded 
• water to cover [I used a modelo and some warm water]
• ¼ onion or more if you like onion like me
•  1 tablespoon mixed spices, or more to taste [cumin is great here as well as a Goya packet shown below]
• 1 tablespoon salt and ground pepper, or to taste
• 6 bay leaves

 

Basically boil the peppers [they come dried] in the liquid until hydrated and tender. Put them, the onion, and some liquid and the spices in a blender and blend until smooth. This is where I use a crock pot but this could easily be simmered on the stove. Add 2-3lb of whatever cubed game meat you like to the pot, pour sauce over it, add bay leaves, and simmer or slow coook until meat falls apart. 

Pro tip: When warming your tortillas before making tacos, dip them in the juice first and fry them in a pan with until slightly crisp. Best tacos ever! Serve with your favorite fixings, but they’re great with a fresh or canned avocado salso such as  herdez.

 

[stanley]

So is this thread for us ALL to share???   (Don't want to hijack...  )

 

[stanley]

Bison tenderloin, sauteed shitake mushrooms,  baby broccoli, and mashed red potatoes.  (For the record, this was just ONE of the tenderloins from the bison.  They are HUGE! LOL)   Cast iron seared, then finished in the oven until medium-rare/medium.

Pics could have been better, but they were taken as an afterthought.   

Yes, that is a BIG chunk of REAL butter on those potatoes!!!

[bhuntin]

Can we get a starting weight and finishing weight?   stroganoff is the best...gonna go eat now

[Prettyman]

5 hours ago, stanley said:

So is this thread for us ALL to share???   (Don't want to hijack...  )

 

I didn’t think about that when I posted, but I really hope you all do share!

[Prettyman]

[azbirdhunter88]

dang you can make some stuff 

[oz31p]

May have to add to this post. I’ve got some seared/smoked fresh cow tenderloin on the smoker now 

[CatfishKev]

Interested in the wascally wa bit recipe and the venison roast beef with au jus if you are willing to share. 

[Prettyman]

18 hours ago, CatfishKev said:

Interested in the wascally wa bit recipe and the venison roast beef with au jus if you are willing to share. 

Not positive what the rabbit was, that was almost a year ago. If I were to make it for dinner tonight I’d 1/4 the bunny, dip in some flour and brown it in a pan, before preparing it just like a beef stew. Let it cook until the meat is just getting to where it might fall off the bone and add the veggies. Cook for another hour and serve with biscuits.

 

The roast beef I did with my sous vide. If you aren’t yet familiar with that it is hot water bath cooking, which allows foods to be cooked to an exact temperature throughout. This means that rather than the middle of your steak being rare and the outside well done, its all med rare, etc. I took a big chunk of a Coues roast [I think it was a top round], seasoned it with cracked pepper, sea salt, and rosemary with a little pat of butter, and sealed it in a food saver bag. Cooked at 132 degrees for 20 hours before popping it in the fridge overnight. When we were ready to eat it, I removed from the bag and sliced ultra thin, and dumped the juice from the bag in a pot and heated with a little garlic and some beef broth to make the sauce. This is where a good roll and some good mustard really shine. Serve however you like your sammies, and enjoy.