Plate ‘em up

[R.K.]

Trussed up mule deer bottom round from a year I can't remember. Makes good cold cuts, but pretty good hot with mashed potatoes (or roasted carrots).

Season with Cavendar's Greek Seasoning, rub with olive oil, prop up with carrots or celery. Roast at 350 for 20min/lb, then drizzle more oil and crank the heat to 425 to brown it. Pull at 120 degrees.

Rest, slice, serve. Maybe add butter and garlic to roast the carrots a bit more at high heat.

 

[Dave N]

Figured out I have a LOT of meat in the freezer and need to start eating more! Venison stew tonight, chili tomorrow.

 

[Nick87]

Figured out I have a LOT of meat in the freezer and need to start eating more! Venison stew tonight, chili tomorrow.

View attachment 348337

Hell, wait til you kill that elk.

 

[Dave N]

Hell, wait til you kill that elk.

Already planning on buying the daughter and her boyfriend a small freezer for their house for Christmas and partially stock it for them. Hard to clean things out eating it by myself! Terrible problem, right?

 

[Dave N]

I swear there's some deer chili in there!

 

[Robert N]

Venison Wellington.

 

[Keep on]

Made a pot of hamburger soup this evening.

 

[Jnasa]

We tried the Elk Chili Verde from the November/December ‘24 Bugle. We really liked it. I would add more Jalapeño next time as I didn't think it was spicy and I don’t do that spicy of foods. I made pinto beans to go with it and my wife did Spanish rice.

 

[Dave N]

Found a couple deer shanks that needed cooking up.

 

[peterk1234]

So I did something a bit different with the homemade pastrami. A spin on the Irish nachos. Thinly sliced potatoes twice deep fried in beef tallow. Thinly sliced pastrami, steamed. Shredded cheese. In a cookie sheet add a layer of potatoes. Then layer of cheese. Then load on pastrami. Layer of cheese. Another layer of potatoes. Then a layer of cheese. Into the oven for a few minutes to melt the cheese.

Sides include sauerkraut, salsa, chives and sour cream. This did not suck.

 

[Wild Bill]

Pronghorn backstrap grilled rare on a bed of cous cous with roasted broccoli.