thatsjet
Well-known member
Your post led me down a rabbit hole. I just scrolled through all 21 pages from the beginning. Oh my!
Nothing better than the three B's: Briscuit, Berries, and Bourbon!
Shelter-in-place cooking
- Thread starter Little Canyon Creek
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Nothing better than the three B's: Briscuit, Berries, and Bourbon!
asdew1880
Member
I'm a little late, but have you tried more fat content? Seems to make it taste much more like traditional burgers. I go between 10-15%. Not just for the flavor but makes the texture hold up better and they get a nicer charred color when you sear them. I added some cayenne and ginger to my antelope grind which came from an old doe and it was a noticeable difference. Not too much ginger though, the juice from 1 gram or so per lb of grind or add diced ginger to the grinder with the cubed meat. Ginger also helps with strong flavored fish too.
the gift that keeps on giving
final little chunk of smoked mule deer roast/steak made it's departing appearance for lunch as broiled nachos with a hefty layering of sauteed red onions and jalapeno. is it weird that i like my nachos with sharp cheddar and aged sharp white cheddar? ah if only i cared that it might be weird
Off work for 2 weeks and nowhere to go. Just hunkered down with mama watching the crap on the news. Grilled up some bacon wrapped deer tenderloins and made some garden green beans with bacon and onions along with some deep fried baby red potatoes also out of the garden.
RidgeRoamingRichard
Well-known member
Seared venison steak with fried garlic and a maple pan sauce. Had two steaks in the package. Haven't decided what I'll do with it for lunch today.
a personal favorite of mine - homemade cheesy gordita crunches. these are with ground smoked mule deer.
i mix my ground mule deer (i mixed it about 23% beef fat when i ground it) with fresh chopped garlic, red pepper falkes, chile powder, salt, and cayenne and turn into a giant 1lb patty and smoke it for about 45 minutes, smoke your jalapeno halves and onions along with it.
then sear it up like ground beef on the skillet, add in a little more avocado oil to keep it juicy after the smoking. add more chile powder, more cayenne and a dash more salt
then you make your taco, taco bell style.
they're not the most photogenic, but they are awesome
i mix my ground mule deer (i mixed it about 23% beef fat when i ground it) with fresh chopped garlic, red pepper falkes, chile powder, salt, and cayenne and turn into a giant 1lb patty and smoke it for about 45 minutes, smoke your jalapeno halves and onions along with it.
then sear it up like ground beef on the skillet, add in a little more avocado oil to keep it juicy after the smoking. add more chile powder, more cayenne and a dash more salt
then you make your taco, taco bell style.
they're not the most photogenic, but they are awesome
RidgeRoamingRichard
Well-known member
Kept it simple with the steak. Side dish was a bit more elaborate.
JFish
Well-known member
My first ever home grown tomato. Thanks to corona boredom I started a garden. I went deep down the rabbit hole of growing tomatoes and had no clue there were hundreds of kinds. Homemade bread, home grown tomato, mozzarella, basil and olive oil. Can’t wait for another to ripen.
Made my first attempt at making Carnitas. Used my dutch oven on the outdoor cooker.
Deep fried for about 35 minutes, squeezed an orange into it and poured in a Pepsi because I didn't have a Mexican Coke handy, seasoned with Lawry's seasoning salt.
They came out delicious! I will definitely make this again.
Deep fried for about 35 minutes, squeezed an orange into it and poured in a Pepsi because I didn't have a Mexican Coke handy, seasoned with Lawry's seasoning salt.
They came out delicious! I will definitely make this again.
HSi-ESi
Well-known member
Those look great. I do have to ask (for the Analytical Chemist side of me) - why 23% fat? was 22% too lean and 24% too much?
I would chow them down in a heart-beat no matter the fat %....
Wildabeest
Well-known member
The benefit of Mexican Coke is that it’s still made with real cane sugar as opposed to corn syrup. Even the stuff labeled as Mexican cola sometimes a has corn syrup vs. cane sugar, so you need to read the ingredients. When I don’t have it or can’t find it in the store, then I’ll use homemade sweet tea (obviously made with real cane sugar) as a substitute. I like it just as well in my carnitas.
Those look great. I do have to ask (for the Analytical Chemist side of me) - why 23% fat? was 22% too lean and 24% too much?
I would chow them down in a heart-beat no matter the fat %....
it's actually due to a complete lack of perfectionism
i always buy more lbs of fat than i calculate as necessary for 20%. i do meticulously weigh everything out in advance on the kitchen scale as intended.
then the whole plan goes out the window after that, i just start tossing fat here there everywhere and before you know it at least a half pound extra made it's way in
not cause i hate the taste of venison, this mule deer has been some of the best tasting meat of any animal yet, more cause i love fat. and probably cause i drink too much whiskey when i process
you should see me with butter....
MO Betta
Well-known member
Found some Indigo Milk Caps in my front yard this morning, decided to cook them up for lunch. Had never seen them before, the "milk" they produce looks a lot like the blue milk from Star Wars (and it stains). They were delicious sauteed in some butter, and turned a Jade Green color - the butter became blue.
Wildabeest
Well-known member
My son’s birthday today, so I went all out and did a 44oz bone-in tomahawk ribeye reverse sear on the Masterbuilt. Smoked at 250 with oak/hickory blend for about an hour until is was 118 internal, then cranked it up to 700 and seared for 2 mins on each side. Turned out OK for the first attempt at reverse sear on this grill...
TwistedSage
Well-known member
Lamb shank Osso buco. Went in the oven at lunch, it'll be in probably 5 or so hours. Trying it with white wine and chicken stock this time, usually its red wine beef stock. 
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Wildabeest
Well-known member
Making room in the freezer for this year’s bounty. This was the last of the tenderloin and blackstrap medallions from last year’s muley bucks. Pan seared in bacon fat with some Montreal steak seasoning.
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