Plate ‘em up

[Nick87]

That’s how I pound my meat. I cover it with plastic wrap first so it doesn’t splatter all over the kitchen.

 

[mtmuley]

This is the better option if you’re needing to do a large batch before freezing, For just a serving or two, the mallet after thawing gives a comparable result IMO.

I want to tenderize first then freeze. Then it's ready right out if the freezer. Besides, I've been acquiring processing tools. Fun stuff. mtmuley

 

[Gellar]

I want to tenderize first then freeze. Then it's ready right out if the freezer. Fun stuff. mtmuley

I don’t think it works that way.

 

[mtmuley]

I don’t think it works that way.

I'll let you know. mtmuley

 

[JohnCushman]

I want to tenderize first then freeze. Then it's ready right out if the freezer. Besides, I've been acquiring processing tools. Fun stuff. mtmuley

I do cubed steaks when I butcher. I separate them with wax paper sheets. They are nice to do with the big muscle groups with the ends that don't make full steaks along with stew meat.

 

[BuzzH]

No. Looking at a hand crank one. mtmuley

Get one that attaches to a grinder...

 

[WoodMoose]

moose tongue sandwich

 

[BrentD]

moose tongue sandwich

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Tongue to tongue with a moose and you lived to tell about it! Looks good.

 

[JohnCushman]

moose tongue sandwich

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How did you do yours? I usually boil mine for a couple of hours in seasoned water, then peel it, then smoke it low temp for a couple of hours.

 

[WildWill]

Some Colorado pronghorn stir fry.

 

[WoodMoose]

How did you do yours? I usually boil mine for a couple of hours in seasoned water, then peel it, then smoke it low temp for a couple of hours.

lately I use the electric pressure cooker, but in this case, seems I forgot the power cord at home
so I boiled it for 3 hours in water with aromatics (carrots, celery, onion, serrano peppers, garlic, shallots, salt and pepper)

then cooled, scraped skin, and sliced

had some leftovers, so today I sliced the rest, rolled in flour, then into the egg dip, and rolled in panko - fried in butter and a bit of olive oil.
Served with an over easy duck egg and a toasted bagel

dang good breakfast

 

[Bluffgruff]

Osceola au vin

 

[Sheltowee]

Osceola au vin

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This looks fantastic. The number of guys that toss turkey thighs and legs is staggering. Low and slow wins the race.

 

[JohnCushman]

This looks fantastic. The number of guys that toss turkey thighs and legs is staggering. Low and slow wins the race.

Turkey thigh carnitas are awesome

 

[Sheltowee]

Turkey thigh carnitas are awesome

Oh man, I bet. My usual go-to is simmering in 50-50 stock and white wine with aromatics, pulling the meat and making turkey noodle soup. Might have to try carnitas if I tip one over this year.

 

[Henry22]

Whitetail sirloins, bottom rounds, and backstraps on the grill this past week

 

[Devilscrown]

Guinness stew, soon to be an Irish pot pie.

 

[Dave N]

Screw the plate, give me a fork!

 

[Sheltowee]

Cajun sauce piquante with elk, home-smoked turkey wings and Conecuh sausage. Used Hank’s recipe (https://honest-food.net/venison-sauce-piquante-recipe/) and it has become one of my go-tos on snowy winter nights.

 

[WildWill]

Screw the plate, give me a fork!

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Doing the same thing for dinner tomorrow.