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Post by onebentarrow on Dec 6, 2018 18:30:00 GMT -5
I guess tomarrow. Got a venison neck boiling from my nephews buck I caped out. Will have venison and noodles tomarrow. Can not wate. Oh, and the pot is the free cast iron one I got off of here. Thanks again
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Post by nfalls116 on Dec 6, 2018 21:35:28 GMT -5
Share with us when it is finished
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Post by esshup on Dec 6, 2018 23:47:36 GMT -5
Made Velveeta Skillet Dinner tonight. Salsa Con Queso. Supposed to be made with Chicken, I used a pound of ground venison. Dang, it was good!!!!!
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Post by throbak on Dec 7, 2018 9:45:28 GMT -5
I do my own processing so I tried something new I used the 1/4 inch grinder plate and ground the loin into steak burger Big ole slab with mushroom and onion graveyard on a loin burger air will be done again Trnder regardless of how long it’s cooked
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Post by treetop on Dec 9, 2018 15:23:48 GMT -5
No finish product photo come on if your going to make hungry at least show me how it turns out
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Post by nfalls116 on Dec 9, 2018 15:38:13 GMT -5
I do my own processing so I tried something new I used the 1/4 inch grinder plate and ground the loin into steak burger Big ole slab with mushroom and onion graveyard on a loin burger air will be done again Trnder regardless of how long it’s cooked This is a good idea!
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Post by butlerj on Dec 9, 2018 15:47:02 GMT -5
Tonight
Mixing plain ground with a qrtr roll of tennessee pride sausage. Adding bread crumbs fried chopped bacon, chopped and light sauteed mushroom and onions and some shredded cheese. Meatloaf.
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Post by butlerj on Dec 9, 2018 21:41:59 GMT -5
Tonight Mixing plain ground with a qrtr roll of tennessee pride sausage. Adding bread crumbs fried chopped bacon, chopped and light sauteed mushroom and onions and some shredded cheese. Meatloaf. It was good, definitely something different. Typically I prefer to keep it venison with either adding seasons or marinade. I opted out of any additives to my ground that's where the sausage came in. The bread crumbs did the job of holding all together. We did not add the cheese, or any seasoning other than the sausage it's self which I could hardly tell was there. My 4 yo son enjoyed it. Still can't get my 8 yo son to try it or summer sausage. I did get him with a plain cheese deer burger. He only ate half though... I didn't tell him it was deer either. Wanted to see if he noticed a difference. I really need to be aiming at this venison and noodles and the stroganoff!!! Stroganoff was one of my mom's favorites to make when I was younger it grew on me.
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Post by nfalls116 on Dec 9, 2018 21:47:03 GMT -5
Tonight Mixing plain ground with a qrtr roll of tennessee pride sausage. Adding bread crumbs fried chopped bacon, chopped and light sauteed mushroom and onions and some shredded cheese. Meatloaf. It was good, definitely something different. Typically I prefer to keep it venison with either adding seasons or marinade. I opted out of any additives to my ground that's where the sausage came in. The bread crumbs did the job of holding all together. We did not add the cheese, or any seasoning other than the sausage it's self which I could hardly tell was there. My 4 yo son enjoyed it. Still can't get my 8 yo son to try it or summer sausage. I did get him with a plain cheese deer burger. He only ate half though... I didn't tell him it was deer either. Wanted to see if he noticed a difference. I really need to be aiming at this venison and noodles and the stroganoff!!! Stroganoff was one of my mom's favorites to make when I was younger it grew on me. We use almost all of our ground for tacos or jerky from the gun.
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Post by butlerj on Dec 9, 2018 21:53:41 GMT -5
I've been wanting to do jerky also. I have some roast from last year and a grinder with the jerky and sausage fittings for it.
No dehydrator and no smoker yet.
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Post by deadeer on Dec 9, 2018 23:51:09 GMT -5
I've been wanting to do jerky also. I have some roast from last year and a grinder with the jerky and sausage fittings for it. No dehydrator and no smoker yet. I cut backstraps by hand into jerky. We use a store bought marinade, and dry in the oven. Everybody raves about it. You dont need anything special to do a quality job.
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Post by treetop on Dec 10, 2018 5:44:25 GMT -5
I've been wanting to do jerky also. I have some roast from last year and a grinder with the jerky and sausage fittings for it. No dehydrator and no smoker yet. I cut backstraps by hand into jerky. We use a store bought marinade, and dry in the oven. Everybody raves about it. You dont need anything special to do a quality job. Backstarps for jerky what’s wrong with you? butterflied them wrap in pepper bacon grill to rare sprinkle with blue cheese melt for a bit and eat
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Post by deadeer on Dec 10, 2018 6:29:11 GMT -5
I cut backstraps by hand into jerky. We use a store bought marinade, and dry in the oven. Everybody raves about it. You dont need anything special to do a quality job. Backstarps for jerky what’s wrong with you? butterflied them wrap in pepper bacon grill to rare sprinkle with blue cheese melt for a bit and eat Lol. I dont use the entire backstrap. Just the ends that are uneven and tapered down. Its all going in the same place anyway. Hahaha.
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Post by SFC (R) B on Dec 12, 2018 14:27:17 GMT -5
In Indy still, heading to the Steer Inn for a tenderloin tonight!!!!
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