Venison and wild game cooking.

Prepped a venison stew for tomorrow. I always prep the night before and put the crock pot in the fridge for the night......in the morning before I head to work I add the stock, worcestershire, spices etc and set for 8 hours on low. There is nothing better than working all day knowing your coming home to a crock pot full of hot stew.
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citoriguy said:
@peterk123 and @whacko - let’s settle this cooking porn thread in MetroWest MA. I have grills. I have ovens. I have too much cookware, beer, wine, cognac, whiskey, and scotch. I also have belts I can loosen up a lot.

Just feed me dammit!!!
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Peter would kick my ass in a wild game cooking competition. Hands down.
 
We did venison nachos last night. Forgot the Pic. But I think I have finally mastered the non soggy nacho quest that I have been on for years.

Precook your hamburger. Season it how you like. I Sautee some onions, add paprika and Chile, salt and pepper then some taco sauce or salsa. I let it cook down to pull a lot of the moisture out. It will get strained right before going on the nachos.

The topping: freshly diced veggies. Mine is usually is celery, bell pepper, lettuce,kale, red onion and tomatoes. But tomatoes have to be home grown otherwise it's a hard pass. Herbs also get mixed in. Chives, cilantro and parsley. All from the garden. Gotta be fresh. I then add vinegar, sugar and salt. Tweak the three ingredients until you get a nice tang.

Set oven to 450. Spread out nachos on a big flat cookie sheet. Overlap them but don't pile them. Spread lots of FRESHLY shredded cheese of your choice on all the chips. Into the oven. No store bought shredded crap. When you see some of the chips brown, pull it out. Now get that venison burger off the stove (it's been simmering), strain it, and with a spoon scoop burger on every chip. Any extra gets thrown on it at your whim. Next, get that veggie and herb mix everywhere on top.

Salsa goes in a dish on the side. You should be able to pull a chip and have a little bit of everything with each bite. Make sure to add some salsa.

There you have it. Crispy nachos. No soggines.
 
ldi said:
Very specific question here - what seasoning did you use for veggies there ?
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I use toasted sesame oil and chili oil when I start the veggies in the wok. When I add the meat I add minced fresh garlic. Once the meats about half way done I add a bottled teriyaki stir fry sauce and the noodles that I boiled ahead of time. That's it. When done I sprinkle some tossed sesame seeds on top
 
whacko said:
I use toasted sesame oil and chili oil when I start the veggies in the wok. When I add the meat I add minced fresh garlic. Once the meats about half way done I add a bottled teriyaki stir fry sauce and the noodles that I boiled ahead of time. That's it. When done I sprinkle some tossed sesame seeds on top
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I know exactly the taste - it’s staple ish and good 👍
 
whacko said:
Very nice

I'd make sauce from my home grown tomatoes but I eat so many tomato sandwiches I never have enough to make sauce. 😂
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Sounds like the most boring food in the world until you try them from your garden 🤤

Sorta like my watermelon that I'm always thinking is so small, but they're soooo sweet
 

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