Shelter-in-place cooking

[Wildabeest]

If you like chipotle and roasted red peppers, you have to try this.

Recipe please! Looks amazing.

 

[TOGIE]

Tags are filled, coyote calling was a bust so I decided to cook. Antelope shanks braised in broth and chokecherry wine with garlic and sage.

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Mule deer heart anticuchos. New recipe to me. If you like chipotle and roasted red peppers, you have to try this. This marinade would be fabulous as a sauce. Need to experiment further.

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plus one on wondering how you went about those anticuchos

i see lots of anticucho recipes online, but, yours visually look better than anything i've looked at yet

 

[Hunting Wife]

Recipe please! Looks amazing.

I used Hank Shaw’s from the Buck Buck Moose book. This is more or less the same, but I used chipotles in adobo for the chilies. Marinated for about 4 hours. Tenderized the meat beforehand, but it was almost too much. Probably could have done without that step.

Anticuchos Peruanos Recipe - Grilled Heart Skewers | Hank Shaw

A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.

honest-food.net

 

[TOGIE]

I used Hank Shaw’s from the Buck Buck Moose book. This is more or less the same, but I used chipotles in adobo for the chilies. Marinated for about 4 hours. Tenderized the meat beforehand, but it was almost too much. Probably could have done without that step.

Anticuchos Peruanos Recipe - Grilled Heart Skewers | Hank Shaw

A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.

honest-food.net

ah snap. I have that book

now I feel silly

 

[Hunting Wife]

ah snap. I have that book

now I feel silly

Kind of how I felt when I found the recipe and I hadn’t tried it before

 

[HSi-ESi]

Our daughter turned 11 and this is her favorite dish. Hank's Swedish Meatballs, with elk (her fav). We were out of ground Elk, so I boned out the last remaining shoulder roast. She has reminded me consistently for the last couple of months that we had to have some elk meat for her dinner.

Did some home-made noodles as we had left-over egg yolks (from making buttercream frosting of course).

 

[JEL]

Wild turkey pot pie. Weird for Thanksgiving eve but pretty dang good.

 

[Wildabeest]

Given shelter in place is coming back in some places, it’s time to resurrect this thread. Hopefully it ends soon!

Broiled Scottish salmon (unfortunately from the market, not caught by me) with some Tony Cachare’s creole seasoning and steamed broccoli with garlic salt. #LowCarbs4TheHolidays!

 

[PAGOAT]

I made some bear lard out of the fat I got off my black bear. It came out very good I need to say.

 

[Wildabeest]

Tried something new tonight. I’ve got a “virtual holiday dinner” tomorrow with my team at work. The vote winning recipe for everyone to make is a pasta dish. I’m fat and trying to lose some weight via lowering my carb intake, so pasta presented a problem. I’d heard of “spaghetti squash”, but never really looked into what it really was or how you make it. So I did that today and made it for dinner tonight. So easy, really good, and less than 300 calories for 1/2 a squash (which was more than filling).

All I did was cut it in half, clean out the inside like you would cantaloupe, coat the inside with some olive oil, salt and pepper, and then bake it open side down on a cookie sheet at 400 for 35 mins. When it’s done, you just rake it with a fork and it essentially becomes pasta. Tonight I just put olive oil with garlic, rosemary and oregano over it and finished it with some grated Parmesan. Tomorrow I’ll be doing a venison tomato sauce on it. Definitely something I’ll be doing more of in the future. Can’t believe I’ve gone 55 years without discovering this!

Extra bonus is you can eat it right out of the skin and save on dishes .

 

[mtmuley]

Tried something new tonight. I’ve got a “virtual holiday dinner” tomorrow with my team at work. The vote winning recipe for everyone to make is a pasta dish. I’m fat and trying to lose some weight via lowering my carb intake, so pasta presented a problem. I’d heard of “spaghetti squash”, but never really looked into what it really was or how you make it. So I did that today and made it for dinner tonight. So easy, really good, and less than 300 calories for 1/2 a squash (which was more than filling).

All I did was cut it in half, clean out the inside like you would cantaloupe, coat the inside with some olive oil, salt and pepper, and then bake it open side down on a cookie sheet at 400 for 35 mins. When it’s done, you just rake it with a fork and it essentially becomes pasta. Tonight I just put olive oil with garlic, rosemary and oregano over it and finished it with some grated Parmesan. Tomorrow I’ll be doing a venison tomato sauce on it. Definitely something I’ll be doing more of in the future. Can’t believe I’ve gone 55 years without discovering this!

Extra bonus is you can eat it right out of the skin and save on dishes .

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Yep. One of my favorites. mtmuley

 

[cahunter805]

Tried something new tonight. I’ve got a “virtual holiday dinner” tomorrow with my team at work. The vote winning recipe for everyone to make is a pasta dish. I’m fat and trying to lose some weight via lowering my carb intake, so pasta presented a problem. I’d heard of “spaghetti squash”, but never really looked into what it really was or how you make it. So I did that today and made it for dinner tonight. So easy, really good, and less than 300 calories for 1/2 a squash (which was more than filling).

All I did was cut it in half, clean out the inside like you would cantaloupe, coat the inside with some olive oil, salt and pepper, and then bake it open side down on a cookie sheet at 400 for 35 mins. When it’s done, you just rake it with a fork and it essentially becomes pasta. Tonight I just put olive oil with garlic, rosemary and oregano over it and finished it with some grated Parmesan. Tomorrow I’ll be doing a venison tomato sauce on it. Definitely something I’ll be doing more of in the future. Can’t believe I’ve gone 55 years without discovering this!

Extra bonus is you can eat it right out of the skin and save on dishes .

View attachment 166491

I’ve found that poking a few holes in the skin side helps when cooking them. We use spaghetti squash noodles a lot. Also make noodles out of zucchini.

 

[deer_shooter]

I was feeling ambitious so put this together this evening...
Brussel sprouts, apple and home cured & smoked bacon, Fondant potatoes, 30 day butter aged whitetail backstrap Diane, with a little merlot to wash it down.

 

[SaskHunter]

Stole @Gellar 's idea and made my version of deer shank Philly Cheese steak! Definitely easier than making Ossobuco. The wife loved it and thought I was a genius of thinking of that, I felt guilty after a while so told her I'd gotten the idea off of HT. Now I wish I had more shanks in the freezer...

Crockpot shanks with beef stock, water, carrots, onion, celery and LOTS of garlic;

Fry some onions and peppers in olive oil then mix in meat;

Finally reduce the stock I cooked the shanks in to make jus/dip and plate with the kids' KD because I am a man-child at heart!

 

[Gr8bawana]

Tried something new tonight. I’ve got a “virtual holiday dinner” tomorrow with my team at work. The vote winning recipe for everyone to make is a pasta dish. I’m fat and trying to lose some weight via lowering my carb intake, so pasta presented a problem. I’d heard of “spaghetti squash”, but never really looked into what it really was or how you make it. So I did that today and made it for dinner tonight. So easy, really good, and less than 300 calories for 1/2 a squash (which was more than filling).

All I did was cut it in half, clean out the inside like you would cantaloupe, coat the inside with some olive oil, salt and pepper, and then bake it open side down on a cookie sheet at 400 for 35 mins. When it’s done, you just rake it with a fork and it essentially becomes pasta. Tonight I just put olive oil with garlic, rosemary and oregano over it and finished it with some grated Parmesan. Tomorrow I’ll be doing a venison tomato sauce on it. Definitely something I’ll be doing more of in the future. Can’t believe I’ve gone 55 years without discovering this!

Extra bonus is you can eat it right out of the skin and save on dishes .

View attachment 166491

My wife and I tried the spaghetti squash thing a couple of times. It may look like spaghetti but it tastes NOTHING like pasta.
She tried to have us eat it as the main dish like you would an actual plate of spaghetti. No thanks.
I don't mind eating it as a side dish like the vegetable it is but I refuse to eat as the main dish.

 

[Cammy]

Prepped the chili's and meat for Tamales to be made Christmas Eve day. Been cooking my entire adult life and think I'm pretty good. Some of you guys have true talents that make me feel like I am barely above Kraft Mac and Cheese in a box.

 

[CB1]

Does making summer sausage count? Second time making it. Turned out ok but I got it a bit too hot. Still tastes good though. Forgot to take a pic after it cooked. I think I’ll give that kitchen aid a workout with another batch soon.

Love this thread! Lots of good looking food and ideas.

 

[AlaskaHunter]

Made 75 pounds of moose Italian sausage.
We usually have it on the grill on a hotdog bun with sweet relish.

Then left-over sausage with any old veggies and tortellini the next meal.

 

[Big Slick]

Christmas Eve dinner I fixed up for the wife and I.

 

[Wildabeest]

Christmas Eve dinner I fixed up for the wife and I.

Love the protein rich diet! As my son says “I get my vegetables second hand - it’s what my food eats.”