Wild game Dinners

[tigrr]

Lunch was 2lbs of ground deer and 1lb of ground beef with a home made Taco sauce in a wrap. Tomato's, lettuce, old cheese and Franks hot sauce were in the mix. 5:51pm and I am still full. Light supper of spuds and molasses beans.(and chocolates for desert)

[IronNoggin]

Whe has a fine Merlot with Eggs Benny??



Me of course, when the Eggs Benny is for Din-Din!

[HarryToolips]

Whe has a fine Merlot with Eggs Benny??



Me of course, when the Eggs Benny is for Din-Din!

Not me but looks great!

[HarryToolips]

Venison steak, flavored with olive oil, salt and pepper, and garlic powder - delicious...

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[HarryToolips]

Venison spaghetti with squash as part of the pasta...the pic doesn't do it justice, it was delicious...

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[HarryToolips]

And even though this is not technically a wild game meal, I'll share it anyway because it turned out damn good..we got a good quantity of organic pork from our neighbor. In the past when making jerky, I've always just used venison..this was my first time using pork, turned out so delicious...

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[IronNoggin]

So... A Buddy of mine shot a massive bull elk this past fall. He gave me one of the tenderloins from it. We tried a couple slices some time ago, but we both agreed we could tell it was an older bull as the tenderloin wasn't really all that tender.

Jump forward to yesterday - I had recently tried the baking soda trick of tenderizing meat with good success. Thought why not try the same on that elk? So I thawed out a nice sized piece, cut it into steaks, hit it up with the baking soda and into the fridge for around 8 hours. Didn't look all that appetizing when it came out of the fridge:



But a quick rinse, application of some spices and a little oil, then onto the BarBee:





Cooked it our usual just shy of medium rare, then served up with baby taters and corn on the cob:



And of course accompanied by a fine Merlot.



What a difference that trick makes! These were VERY Tender, VERY juicy, and extremely flavorful!

Quite pleased I learned that trick alright. It has now earned a well deserved place in my cooking arsenal!

Cheers

[HarryToolips]

So... A Buddy of mine shot a massive bull elk this past fall. He gave me one of the tenderloins from it. We tried a couple slices some time ago, but we both agreed we could tell it was an older bull as the tenderloin wasn't really all that tender.

Jump forward to yesterday - I had recently tried the baking soda trick of tenderizing meat with good success. Thought why not try the same on that elk? So I thawed out a nice sized piece, cut it into steaks, hit it up with the baking soda and into the fridge for around 8 hours. Didn't look all that appetizing when it came out of the fridge:



But a quick rinse, application of some spices and a little oil, then onto the BarBee:





Cooked it our usual just shy of medium rare, then served up with baby taters and corn on the cob:



And of course accompanied by a fine Merlot.



What a difference that trick makes! These were VERY Tender, VERY juicy, and extremely flavorful!

Quite pleased I learned that trick alright. It has now earned a well deserved place in my cooking arsenal!

Cheers

Good trick to know, and looks like a damn good meal...

[HarryToolips]

Canned trout melts.......

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[IronNoggin]

Looks YUMMY Harry!

Slow Roasted Pheasant, Home-made Stuffing & Caramelized Brussels:



And of course our standard Merlot.

Cheers