Ok thanks! I tried a dry brine and holy moly the salt bout turned my face into a raisin. How long do you let it go in your brine?
HT recipe thread.
- Thread starter JohnCushman
- Start date
For me no more than 8. 4 is fine if you’re in a hurry.
perma
Well-known member
My wife made deer Philly sliders tonight.
1/2 lb ground deer (we have 90/10)
1 yellow onion
1 green bell pepper
2 tbs W sauce (I can’t spell it)
Salt and pepper to taste
Provolone cheese
Hawaiian rolls
1/4 stick of butter
Super easy recipe. Dice and season your veggies, cook then to slightly translucent and set them aside. Cook your deer and season with the W sauce, then add your veggies back. Take off of heat. Trick here is to not overcook the meat cuz you’re gonna have to bake it.
Get your rolls and cut the set in half. Evenly portion the meat and add the cheese. Put the top bread on and butter it. Bake it in the oven at 450 deg for 15 min. They should come out crispy. Cut your portions and serve.
We did air fried fries with ours but sub with any starch of your choice.
1/2 lb ground deer (we have 90/10)
1 yellow onion
1 green bell pepper
2 tbs W sauce (I can’t spell it)
Salt and pepper to taste
Provolone cheese
Hawaiian rolls
1/4 stick of butter
Super easy recipe. Dice and season your veggies, cook then to slightly translucent and set them aside. Cook your deer and season with the W sauce, then add your veggies back. Take off of heat. Trick here is to not overcook the meat cuz you’re gonna have to bake it.
Get your rolls and cut the set in half. Evenly portion the meat and add the cheese. Put the top bread on and butter it. Bake it in the oven at 450 deg for 15 min. They should come out crispy. Cut your portions and serve.
We did air fried fries with ours but sub with any starch of your choice.
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perma
Well-known member
I might have a good one for you guys in the near future (ie this weekend). Pronghorn meatballs. I got some sorting out to do with this one. I made a batch a few months ago.
*chef’s kiss*
*chef’s kiss*
Thank you. I’ll giver a go.
shannerdrake
Well-known member
I think brining is the single thing that elevated my wild game cooking the most. Second being a good thermometer and not overdoing it.
How I remember my brine recipe (which I use for everything) is the phrase:
Quarter, Quarter, Quart
1/4c salt, 1/4c sugar (or any sweet), 1 quart of water.
You can adjust from there but that is always the base.
hunter49
Active member
- Joined
- Dec 22, 2023
- Messages
- 64
Anyone got a good gooseberry pie recipe?
Have about 3 gallons in the freezer looking for a good use.
Have about 3 gallons in the freezer looking for a good use.
Bigjay73
Well-known member
Carbonara
Wildabeest
Well-known member
Carbonara and shrimp scampi are my favorite “what can I make in 10 mins with little forethought” recipes.
perma
Well-known member
Alright, the long awaited recipe that no one asked for. Pronghorn meatballs.
1/2 pound grounded 90/10 pronghorn
1 egg
3/4 cup bread crumbs
1 tbsp minced garlic (I add more cuz I’m scared of vampires)
1 tsp salt and pepper
1/4 cup Parmesan
Note if you add another pound, don’t add another egg and do 1 cup bread crumbs.
In a bowl, mix all ingredients together. I like to fold the bread crumbs in between before a final mix. Use your hands, and end up with a meatloaf texture. Roll your balls out to a large jawbreaker. Add olive oil to a pan and get it piping hot. Heat it enough to make a crust.
When the crust is done, add your spaghetti sauce of choice and let it simmer for another 5 min or so. Take off heat and store it in the oven until your noodles are done.
Plate and enjoy.
1/2 pound grounded 90/10 pronghorn
1 egg
3/4 cup bread crumbs
1 tbsp minced garlic (I add more cuz I’m scared of vampires)
1 tsp salt and pepper
1/4 cup Parmesan
Note if you add another pound, don’t add another egg and do 1 cup bread crumbs.
In a bowl, mix all ingredients together. I like to fold the bread crumbs in between before a final mix. Use your hands, and end up with a meatloaf texture. Roll your balls out to a large jawbreaker. Add olive oil to a pan and get it piping hot. Heat it enough to make a crust.
When the crust is done, add your spaghetti sauce of choice and let it simmer for another 5 min or so. Take off heat and store it in the oven until your noodles are done.
Plate and enjoy.
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made a chanterelle sauce with the mushrooms I gathered in SC,,,,,,
sauce:
finely diced some green onions and garlic c;loves,,
melted a 1/4 stick of butter then sauteed the above,,, added a splash of rum when 1/2 done,,,,
then added chanterelles (busted them up first), salted and peppered, then sauteed till a lot of the moisture was gone,,,
then added chopped thyme and a 1/2 cup heavy cream, dropped heat to low and simmered till thick I wanted it,,,
meanwhile I cooked some cob corn,,,
then cooked some trout like I like them,,, seasoned and "fried" in a bit of butter till done, flip, and cook other side,,,,
smothered cooked trout with sauce,,,
oh my,,
sauce:
finely diced some green onions and garlic c;loves,,
melted a 1/4 stick of butter then sauteed the above,,, added a splash of rum when 1/2 done,,,,
then added chanterelles (busted them up first), salted and peppered, then sauteed till a lot of the moisture was gone,,,
then added chopped thyme and a 1/2 cup heavy cream, dropped heat to low and simmered till thick I wanted it,,,
meanwhile I cooked some cob corn,,,
then cooked some trout like I like them,,, seasoned and "fried" in a bit of butter till done, flip, and cook other side,,,,
smothered cooked trout with sauce,,,
oh my,,
Nick87
Well-known member
Stupidly simple but next time your making BLT's I substituted the lettuce for sliced jalapeños. Highly recommend. Especially with a garden fresh tomato.
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These are always in my fridge. Might kick that BLT up another notch.
www.allrecipes.com
Quick Pickled Jalapeño Rings
These pickled jalapeños are easy to make using a pickling mixture of vinegar, sugar, garlic, and oregano for a delicious kick on nachos or sandwiches.
Nick87
Well-known member
That would be good too. I just happened to try it on a whim with a pile of jalapeños from the garden sitting there the light bulb went off. The mayo and tomato actually tamed the peppers down some. Was the perfect heat.These are always in my fridge. Might kick that BLT up another notch.
Quick Pickled Jalapeño Rings
These pickled jalapeños are easy to make using a pickling mixture of vinegar, sugar, garlic, and oregano for a delicious kick on nachos or sandwiches.
perma
Well-known member
I subscribe to this idea. I’m a texture person and would really appreciate the crunch of a fresh jalapeño on a BLT.
Fresh might actually be better with the added crunch minus the lettuce. Pickled jalapenos are a bit softer.
Nick87
Well-known member
Yup.
Wanted something different
Add the butter, mushrooms, shallot, sage and garlic to fry pan. Sauté until mushrooms are lightly browned on the edges. add chardonnay to the pan and continue cooking for about 10 minutes. Reduce heat to low and add the cream stirring frequently until sauce begins to slightly thicken. Add antelope meat to mushroom sauce and season with with pepper and continue to cook on low for 5 minutes or so.
Ate it with rice and tomatoes
Next time I’ll cook it down a bit more
- Antelope
- 8 ounces sliced mushrooms
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup dry chardonnay
- 1 cup heavy whipping cream
- 1 tablespoon sage
- pepper
- rice
- salt, to taste
Add the butter, mushrooms, shallot, sage and garlic to fry pan. Sauté until mushrooms are lightly browned on the edges. add chardonnay to the pan and continue cooking for about 10 minutes. Reduce heat to low and add the cream stirring frequently until sauce begins to slightly thicken. Add antelope meat to mushroom sauce and season with with pepper and continue to cook on low for 5 minutes or so.
Ate it with rice and tomatoes
Next time I’ll cook it down a bit more
I LOVE hot sauce and this easy homemade one has quickly risen to the top of my list.
Garlic Red Chile Hot Sauce
4-6 Habañero (more if you like it hot)
2 red bell peppers ( ¾ pound), roughly chopped
5-10 garlic cloves, roughly chopped
¾ cup distilled white vinegar (a little more if you use more habanero/garlic)
½ teaspoon kosher salt
Roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes.
Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Garlic Red Chile Hot Sauce
4-6 Habañero (more if you like it hot)
2 red bell peppers ( ¾ pound), roughly chopped
5-10 garlic cloves, roughly chopped
¾ cup distilled white vinegar (a little more if you use more habanero/garlic)
½ teaspoon kosher salt
Roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes.
Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
