HT recipe thread.

[duckhunt]

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.

That's sounds freaking awsome.

 

[ShutdownDB]

Tip of the cap to the venison philly sliders. Easy and absolutely delicious. For the non game eating foks just swap the ground venison for ground beef and it was also a hit.

 

[ShutdownDB]

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.

View attachment 334617

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.

View attachment 334618

Plate and enjoy.

View attachment 334619

Those look phenomenal. I don't have any pronghorn but have plenty of ground venison and will give this a try.

 

[WoodMoose]

Elk steaks with a mushroom wine sauce​

I wanted to do something slightly different with this afternoons meal - protein was Elk and decided to make a (very) simple mushroom wine sauce to go along

I was handicapped for only having a camp stove - really needed three burners to coordinate, but we made due

chopped up some shiitake mushrooms, as well as three green (spring) onions and grated 4 garlic cloves
melted 1/2 a cup (that's right!) of butter in a pan, then sauteed the mushrooms, onions and garlic till shrooms were done
added 1 1 /2 cups of red wine (Cabernet Sauvignon from "The Federalist"),,, simmered till wine reduced in half,,,
added another 1/2 stick butter, melted t


then removed from heat into a bowl and covered with aluminum foil,



meanwhile the steaks had marinated in Worcestershire sauce and had garlic powder, pepper and salt added

I also cut up some fresh vegetables (got to eat right

cooked some eggs noodles and when they were half way done, cooked the steaks in a hot pan with a slight bit of olive oil

then served up

oh my

I mean really,,, oh my

that was some good eats - had two plate fulls.,,,, I'll have to remember that sauce

 

[WoodMoose]

Duck gizzards and rice

browned the gizzards in olive oil and a 1/4 stick of butter,,,, seasoned with some Cajun stuff I have on hand, sea salt, and cracked pepper
(excuse the over exposure from the light - sun was blasting through the camper window over the sink)




while that was happening, cut up some Woodmoose Trinity,,, whole onion, 6 gloves of garlic and some jalapeno



when meat was browned to my satisfaction, added some chicken stock and moved to a pot, added the trilogy,,,




brought to a boil, then down to simmer,,,and we wait

after 40 minutes or so I cut it off as I was taking it to a group dinner as a "test"


45 minutes before expected chow time I heated it back up, adding two cups more stock and a splash or three of chardonnay and another 1/4 stick of butter, then added an appropriate amount (based on how much liquid I had with the gizzards) of "4 Sisters Sushi Rice"

brought to a boil, then down to a simmer for 25 minutes - I stirred it twice during that time
then cut off and let rest for 10 minutes



so that's all that is left of the pot - everyone claimed they really liked it, so I guess that's a keeper recipe,,,

I know I liked it a LOT

 

[Gellar]

Duck gizzards and rice

browned the gizzards in olive oil and a 1/4 stick of butter,,,, seasoned with some Cajun stuff I have on hand, sea salt, and cracked pepper
(excuse the over exposure from the light - sun was blasting through the camper window over the sink)

View attachment 349477


while that was happening, cut up some Woodmoose Trinity,,, whole onion, 6 gloves of garlic and some jalapeno

View attachment 349478

when meat was browned to my satisfaction, added some chicken stock and moved to a pot, added the trilogy,,,

View attachment 349479


brought to a boil, then down to simmer,,,and we wait

after 40 minutes or so I cut it off as I was taking it to a group dinner as a "test"


45 minutes before expected chow time I heated it back up, adding two cups more stock and a splash or three of chardonnay and another 1/4 stick of butter, then added an appropriate amount (based on how much liquid I had with the gizzards) of "4 Sisters Sushi Rice"

brought to a boil, then down to a simmer for 25 minutes - I stirred it twice during that time
then cut off and let rest for 10 minutes
View attachment 349480


so that's all that is left of the pot - everyone claimed they really liked it, so I guess that's a keeper recipe,,,

I know I liked it a LOT

View attachment 349481

The woodmoose trinity, I love it!