Pucky Freak
Well-known member
Starting second brine bath. Cooking starts tomorrow 
Mountain Lion Sausage Stuffed Portobello
- Thread starter PaulRevere
- Start date
PaulRevere
Well-known member
How did it turn out?
noharleyyet
Well-known member
Cool thread revisit...
Pucky Freak
Well-known member
After the second brine, cut up the carcass and browned with cumin and oregano.
2 Slow cookers with tomato paste, chicken stock, lime juice, garlic, red pepper flakes, Serrano peppers, green chiles, adobo chipotle peppers, fresh cilantro, and red onion.
The mixture was a little thick, and did not cover all the meat, so I added some additional water.
Slow cooked for about 9 hours, then removed the meat to pull it apart. The meat tastes great.
The “broth” was now too thin, and somewhat predictably, too spicy for my taste. I just put in 5 whole peeled potatoes to draw off some water and heat, which I will later remove.
Next up is going back to 2 slow cookers, and adding the meat back along with some crushed corn chips to get the right consistency.
Finally, spoon into some mushroom caps, and top with blue cheese crumbles and diced tomato.
2 Slow cookers with tomato paste, chicken stock, lime juice, garlic, red pepper flakes, Serrano peppers, green chiles, adobo chipotle peppers, fresh cilantro, and red onion.
The mixture was a little thick, and did not cover all the meat, so I added some additional water.
Slow cooked for about 9 hours, then removed the meat to pull it apart. The meat tastes great.
The “broth” was now too thin, and somewhat predictably, too spicy for my taste. I just put in 5 whole peeled potatoes to draw off some water and heat, which I will later remove.
Next up is going back to 2 slow cookers, and adding the meat back along with some crushed corn chips to get the right consistency.
Finally, spoon into some mushroom caps, and top with blue cheese crumbles and diced tomato.
