Shelter-in-place cooking
- Thread starter Little Canyon Creek
- Start date
Caul fat wrapped Venison loin with an Espresso Chilie rub that I made. Dont leave that caul fat in the woods! It's pure white gold!
On another note last years iowa buck is the best whitetail I ever ate, must be some seriously good feed for them down there.
On another note last years iowa buck is the best whitetail I ever ate, must be some seriously good feed for them down there.
It's kind of strange that I don't really care much for liver but I do like liverwurst.
I made some Sonoran hot dogs the other day after I saw them on a cooking show.
I used Hillshire cheddar dogs and stuffed them with Pepper Jack cheese. Put the dogs inside a roasted and peeled Anaheim chili and then wrapped the whole thing in bacon.
Rolled them around on the griddle until the bacon was cooked.
I topped mine with ketchup, mustard and chorizo. They were absolutely delicious!
I used Hillshire cheddar dogs and stuffed them with Pepper Jack cheese. Put the dogs inside a roasted and peeled Anaheim chili and then wrapped the whole thing in bacon.
Rolled them around on the griddle until the bacon was cooked.
I topped mine with ketchup, mustard and chorizo. They were absolutely delicious!
MTLabrador
Well-known member
Tomorrow’s dinner will be mallard, preparation TBD.
JEL
Well-known member
That bread needs some help.
Same here, I dont care for liver....liverwurst though, rye, mustard, sliced onions and munster....yesIt's kind of strange that I don't really care much for liver but I do like liverwurst.
JohnCushman
Well-known member
pics or it's not trueWife whipped up some venison stew. We ate it.
Wildabeest
Well-known member
Pan seared 2020 antelope steak. Thanks to @WyoDoug for “forgetting” some great lope meat in the freezer of my cabin!
WyoDoug
Well-known member
LOL hopefully I will have some more for you when I get out to shoot the two type 6 tags.
seems that since things are starting to tighten up again covid wise.... so i'll post this here
today's breakfast:
the last of my mule deer heart from 4 days ago
sliced somewhat thin, garlic salt, cayenne, and ancho chile, very briefly fried in butter. cast iron toasted sourdough in butter, broiled in the oven with smoked gouda
today's breakfast:
the last of my mule deer heart from 4 days ago
sliced somewhat thin, garlic salt, cayenne, and ancho chile, very briefly fried in butter. cast iron toasted sourdough in butter, broiled in the oven with smoked gouda
timberman56
Active member
do you leave the backbone in ? never tried cutting that way but will next one I process. looks great- thanks for posting
The backbone is out, I separate the ribs from it. The only bones left are the ribs still attached to the loin
Hunting Wife
Well-known member
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.
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.
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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