Plate ‘em up

[Wildabeest]

View attachment 296718View attachment 296719
Pronghorn antelope is the best.

Agree!

 

[Wildabeest]

This meal started on Sunday brining the venison roast for pastrami. 4 days in brining, 1 day dry cure and a few hours in the smoker later, it’s a Reuben sandwich.

 

[Nick87]

Jesus. Lots of good stuff here lately.

 

[Dave N]

Oh my!!! Would love the whole recipe and process. That sir is on my bucket list of meal prep.

Pretty much just winged it with whatever sounded good! Probably lots of culinary smart folks would laugh at my combinations. I started with a flat piece of neck meat trimmed of the obvious nasty stuff. It probably averaged about 3/4" or so thick. I seasoned it with Montreal Steak seasoning and added a thin layer of sauteed mushrooms and onions. I made a box of jalapeno cornbread stuffing mix per the directions and added a thin layer on top of the mushrooms. Roll it gently into the best shape allowable and tie with kitchen twine. I brushed with a little oil and put in the oven at 350. Cooked until it temped where I wanted it and removed to rest. The cream sauce was just sauteed mushrooms and about 1/2 teaspoon minced garlic with a can of cream of mushroom soup added. I stirred in a little sour cream, garlic salt and black pepper. Add milk as needed to thin it out to where you like it. Attempt similar results at your own risk!

 

[Wild Bill]

Mule deer roast on a cool fall day.

 

[PaulRevere]

Shredded bear, carnitas style. Our buddy killed this bear with his bow on our way to elk hunt Tuesday evening and gave us a hind quarter.

 

[WildWill]

Tenderloins from a Oklahoma doe I got with my bow Thursday.

 

[HuntTalk Freak]

I don’t hardly take and keep plated pics anymore because the majority of the time we use paper plates. Between work, house chores, being on daddy duty and doing the majority of cooking I just don’t feel like washing plates. We eat some fine meals on paper plates.
I did roast up four quail in the cast iron not long ago, roasted these little taters (the purple ones are my favorite) and sautéed some baby carrots in butter, brown sugar, spices.

 

[Keep on]

Backstrap and fried taters for dinner at the plant.

 

[Dave N]

Finally got around to making my crawfish ettoufee.

 

[mxracer317]

Wifey made her 1st grouse tonight. She’s was blown away at how much better than chicken it was.

Breast was cooked with mushroom, leeks, shallots, garlic, white wine and Parmesan.

Legs were butter, salt, pepper and franks hot sauce.

 

[Wildabeest]

Roughing it at Montana hunt camp. Salmon with Tuscan cream sauce, roasted broccoli and jasmine rice.

 

[BrentD]

Roughing it at Montana hunt camp. Salmon with Tuscan cream sauce, roasted broccoli and jasmine rice.

View attachment 298561

You are camp cook on this forum.

 

[Gellar]

Whole elk sirloin smoked till 125 degrees. Seared in butter on the black stone.

Sliced and smothered in onions and mushrooms and a baked potato

 

[Gellar]

Country fried wild Turkey and eggs. The country gravy was a little thick, but still good.


Wild turkey Marsala and cheesy broccoli

 

[Keep on]

Not bad for lunch break, back strap again. Last night shift for the month.

 

[Henry22]

Shank pot roast. Crockpot on low for 10 hours with carrots, celery, onion, and potatoes.

 

[mtmuley]

This thread is awesome. mtmuley

 

[fleabagmatt]

Tried out Hank Shaw's carnitas recipe with some turkey and pheasant legs. Broke out the good plastic for presentation purposes.

 

[Derek44]

Elk hind quarter steaks and roasted spuds. A little Arby’s Horsey Sauce Pucky. Sorry. Tore in to quick to show the cook, but I thought they were done great so I had to show the last bite.