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Venison and wild game cooking.
- Thread starter whacko
- Start date
Sparkey
NES Member
Fried up some Black Sea bass we caught today
One of the jumbo’s my daughter caught.
This is recipe I used
View: https://youtube.com/playlist?list=PLtewLcLBUeBcKNU3-B_O7s55uW4f_6rA8&si=a0OSIpYi9JELY3XT
One of the jumbo’s my daughter caught.
This is recipe I used
View: https://youtube.com/playlist?list=PLtewLcLBUeBcKNU3-B_O7s55uW4f_6rA8&si=a0OSIpYi9JELY3XT
peterk123
NES Member
One of the best to eat!
Sparkey
NES Member
Agree 100% so versatile to fry bake have done on grill taco’s Sea bass and fluke are my two favorites to fish for.
Truth. I'd never make a tomatoe sandwich from a store bought tomato.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
Lightly toasted rye......2 to 3 thick slices home grown mater.....duke's mayo......healthy dose of black pepper.
Bigfudge16
NES Member
Im a fat ass so I can't resist a slice or 2 of bacon, or at least a sprinkle of kosher salt. Store bought tomatoes are too soft and very watery.
Also I like a kings Hawaiian roll... again, fat ass
peterk123
NES Member
Funny you say that. We will not buy grocery tomatoes anymore. Probably started three years ago. Has to be from our garden, a friends garden or the local farmers market.
We have started to embrace the only use what is in season theory. Kind of like people ate generations so.
HorizontalHunter
NES Member
peterk123
NES Member
Venison sliced thin and rolled out. Slathered homemade pesto on it. Added some sharp cheddar. Rolled back up. Wrapped it in bacon. Will let it sit for an hour, maybe two, so the flavors get absorbed before throwing it in the smoker.
Bigfudge16
NES Member
Dayum. I'm not usually a fan of bacon wrapping because the flavor overpowers the venison. I have to say though the trio of venison, bacon, and pesto sounds amazing
peterk123
NES Member
Venison ribs. As always, pressure cooked it first to melt away much of the talo. But instead of the grill we placed it in the oven after putting a rub on it. Set oven to 375. 30 minutes later added barbecue sauce and cranked oven to 475. Let it carmalize. Came out fantastic. It was sweating what fat was left on it after pressure cooking. Highly recommended.
The start of squirrel in onion gravy. Gotta cook it low and slow now for 4 hours.
It's got 4 Vidalia diced
1 bell pepper diced
5 stalks of celery diced
8 cloves garlic minced
7 quartered squirrels
4 cans of beer
Brown the squirrel and set aside. Make a rue from 2 sticks butter and flour. Add the vegetables and some salt pepper peperika. Cook till translucent. Add the squirrel back and 4 cans of beer plus 1 sliced Vidalia.
Will make fresh biscuits to serve it on.
It's got 4 Vidalia diced
1 bell pepper diced
5 stalks of celery diced
8 cloves garlic minced
7 quartered squirrels
4 cans of beer
Brown the squirrel and set aside. Make a rue from 2 sticks butter and flour. Add the vegetables and some salt pepper peperika. Cook till translucent. Add the squirrel back and 4 cans of beer plus 1 sliced Vidalia.
Will make fresh biscuits to serve it on.
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HorizontalHunter
NES Member
Sounds like a great hunt with your son.
bdb
NES Member
I defrosted a chunk of backstrap a while back and made a Venison Filet Wellington. I skip the spinach but otherwise a basic wellington recipe. Came out excellent Tonight is 2 tenderloins on the grill with just some salt and pepper. I need to work through the last of last years venison before the season starts. Well, I'll hold some back in case it's a slow season 
Looks amazingI defrosted a chunk of backstrap a while back and made a Venison Filet Wellington. I skip the spinach but otherwise a basic wellington recipe. Came out excellent Tonight is 2 tenderloins on the grill with just some salt and pepper. I need to work through the last of last years venison before the season starts. Well, I'll hold some back in case it's a slow season
View attachment 914466
Bigfudge16
NES Member
Excited to see how this looks when complete. Had stewed grey squirrel many times but never made it myself
peterk123
NES Member
Show-offI defrosted a chunk of backstrap a while back and made a Venison Filet Wellington. I skip the spinach but otherwise a basic wellington recipe. Came out excellent Tonight is 2 tenderloins on the grill with just some salt and pepper. I need to work through the last of last years venison before the season starts. Well, I'll hold some back in case it's a slow season
View attachment 914466
HorizontalHunter
NES Member
This came out amazing. If you have never made a gravy with 4 cans of beer, a rue, and onion celery bell pepper and garlic I highly recommend it. The squirrel broke down nicely as well. I put some mushrooms in toward the end then removed the squirrel deboned then shredded it and added it back in.
Bigfudge16
NES Member
I was gonna ask if you debone before cooking but that makes more sense.
That looks delicious
It really is delicious. Never cooked with beer like that before. I used 4 cans of rolling rock. Incase afraid it would be bitter but I simmered with lid on so it didn't reduce and concentrate the beer flavor. It was actually sweet with a little beer bitterness.
Alex978
NES Member
Thank you, it was delicious!
Not wild game cooking....but it's cooking related.....and I'm shamelessly posting this just to show off. I'm baby sitting a pot of baked beans today. Got deli style natural casing hot dogs to go with......
Maple syrup
Molasses
Dry mustard
Salt pork
That's it.
I'm 3 hours in.....about 4 yo go.
Maple syrup
Molasses
Dry mustard
Salt pork
That's it.
I'm 3 hours in.....about 4 yo go.
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