Shelter-in-place cooking

[Gr8bawana]

Made a kind of Mexican lasagna last night. I saw it on a tv cooking show.
It's layered with sauce, corn tortillas, chicken, roasted Poblano chilis, corn, Mexican crema and cheese. Mmmm.

 

[TheJason]

Whipped up a “hunter’s pie” last night. Basically shepherds pie with ground venison instead of ground lamb. Leftovers made for a good lunch today.

One of my faves.

 

[stevejfarms]

Cleaned the last of the pheasant out of the freezer;
Pheasant Gumbo and Pheasant and Dumplings with sauteed asparagus.

 

[Hunting Wife]

Southwestern turkey burger with one of last spring’s birds. Cumin, onion powder, some chili powder and salt mixed in the meat. Guacamole, ranch, pepper Jack, bacon, lettuce, tomato. I love these!

 

[Big Slick]

Alfalfa fed mule deer chili.....

 

[Trial153]

Backyard lunch appatizers. Squirrel hot legs with garlic parmesan and Korean chili coated Venison flank steaks. Creamy chili dipping sauce

 

[stevejfarms]

Backyard lunch appatizers. Squirrel hot legs with garlic parmesan and Korean chili coated Venison flank steaks. Creamy chili dipping sauce
View attachment 175577

dayummmm!

 

[Trial153]

County fried Venison loin

 

[rtraverdavis]

The hand craves it...



The deep palm swell, the fluid it way it slides from hand to mouth—I’m talking about @EYJONAS! ’s Gordita elk crunch wraps.

 

[Wildabeest]

Carnitas street tacos from leftover pork shoulder that I smoked last weekend. Seared it in its own fat in a cast iron skillet to make it crispy, poured in some ginger beer so it wouldn’t be too dry, and loaded it into some tortillas with cotija cheese, chopped jalapeños, onions and cilantro and some avocado slices. .

 

[Big Slick]

Rabbit pot pie, headed for the oven.

 

[Dave N]

Pushed 70 today. Grilled a couple ribeyes and had twice fried smashed taters and asparagus with Bearnaise sauce over all.

 

[np307]

Been helping a friend kill and process some pigs. Last week I brought home about 5 lbs of great, quality fat. I dont grind much deer meat (none at all last year) but decided to grind a pound of stew meat with a little of the fat for deerburger steaks. Sautéed some onion in the pan drippings, roasted some potatoes, and fixed some peas.

 

[Trial153]

Brined this for 6 days, now Venison Pastrami is going into the smoker for the day.

 

[Trial153]

The finished product. Venison Pastrami, grilled Rubens for dinner last night.

 

[Trial153]

Early Dinner before work. Found some beautiful imported pappardelle at Pellegrino in Albany. So I made Pappardelle Bolognese with venison sausage and fennel.

 

[Gr8bawana]

My first attempt at making flour tortillas. The flavor is good but the texture is not quite right. Gonna try a different recipe that calls for baking powder, my original recipe didn't.

 

[JEL]

The finished product. Venison Pastrami, grilled Rubens for dinner last night.View attachment 177258View attachment 177259

looks great! I have some mule deer brining for Saint Patty's day corned venison.

 

[TOGIE]

My first attempt at making flour tortillas. The flavor is good but the texture is not quite right. Gonna try a different recipe that calls for baking powder, my original recipe didn't.

View attachment 177276

first time i tried flour tortillas the texture was also not right. I think once you mix everything up and make the balls, they ought to sit a while longer in the fridge before pressing them and cooking than i let them. maybe even a few hours, all i did was 30 minutes. I don't know if that was potentially your problem though.

really need to let the gluten set up

 

[Gr8bawana]

first time i tried flour tortillas the texture was also not right. I think once you mix everything up and make the balls, they ought to sit a while longer in the fridge before pressing them and cooking than i let them. maybe even a few hours, all i did was 30 minutes. I don't know if that was potentially your problem though.

really need to let the gluten set up

I did let the dough sit for about 25 minutes then another 25 minutes after forming the balls of dough. My mom used to let it sit for about 1/2 an hour.
I'm thinking it's the lack of baking powder. I looked on you-tube and the old Mexican ladies used a little baking powder.