Hunting Season 2023 & Wild Game Cooks

[texastweeter]

Spent the afternoon scouting my father in laws front 700 acres. Found an area of buck bedding with several older scrapes on it. I may have do some still hunting there next week.

[texastweeter]

That awkward moment when you pop your trunk for the clerk to load your groceries and you forgot there is a knife roll, zip ties, trash bags, a tarp, a rifle, and a bloody rope there from hunting...

[Jerod Broussard]

That's when you ask, "how far to the Mexican border?"

[texastweeter]

Bwahahahaha Jerod Broussard

[texastweeter]

Sautéed some garlic and onion in butter, then added some pasta. Had a pot of Venison stock simmering, and I slowly ladled it in while stirring risotto style, seasoning with salt and pepper at the end. Meanwhile heated up some Venison andoullie then sliced it into medallions. Served the creamy pasta topped with the sausage, some parm, and parsley.

[MsTwiggy]

I’ll be right over, hallelujah!!! 🔥🔥🐿️

[Davek8282]

texastweeter I am really enjoying this thread and some of the great recipes! Hope you do it again next year.

[texastweeter]

Cut up a venison top sirloin roast and diced it to make an all day stew. Served with cornbread and Buc-ee's Carolina Reaper Hot Sauce.

[texastweeter]

Venison sausage balls for tomorrow breakfast on the way to jefferson.

[hoovarmin]

My mom used to make those when I was a kid. Yum.

[texastweeter]

Venison. Sausages, onions and peppers, mustard, and an onion bun.

[hoovarmin]

Your kids are gonna have some high expectations for their future spouses. That's a good thing.

[texastweeter]

Just some pics from last weekend.

[texastweeter]

That is a herd of 6 doe trying to figure out who is gonna jump that section of hog panel first. Porkies

[hoovarmin]

Ok, I see it now. The first look was really confusing to my brain. Following this thread I have often wondered whether texastweeter and his wife would be interested in adopting a 55 year old man 😂

[Porkies]

Yep, me too hoovarmin lol
The wild hogs would take some getting used to but I guess it wouldn't be any difference than bears, cougars, or wildcats.
Resume - I shoot, dress, and could quickly learn to butcher, my own and my sponsors deer.

[texastweeter]

Venison city ham with a peach habanero glaze. The hock went in the black eyed peas. The collards had a hock from a wild hog city ham.

[texastweeter]

Backstrap baby!

[texastweeter]

CaptainMike is it better than what The Rock is cookin?

[RustyHaines]

Nothing better !

[hoovarmin]

I want this in my life

[texastweeter]

Whelp, yesterday was the last hunt of the 2023 whitetail season for me. I was going to stay the night, but got a call from my oldest daughter (Emma 12) related to my wife's health and had to come home. We still have 1 month of youth season left and 2 months of squirrel season as well. First year in a long time that I have not punched aleast 2 tags, BUT the main goal this year was to help put my wife on a deer even pushing through her medical issues recently, and get Emma a punch as it was her first season as a shooter. Both were accomplished. I spent from 0600-1800 in a box blind hunting the tail end of a swamp that backs up from Big Cyprus Bayou. Here are some random photos. I got one answer to a social feeding grunt, but he never showed himself. I also saw a doe passing through on the way to the doe bedding are across the creek.

[hoovarmin]

Beautiful woods

[Spinaker]

I had this over at the SUWYC thread but it certainly qualifies to be in this thread.

1.5 lbs of ground elk meat
1.5 lbs of ground wild boar


I added some eggs in to thicken the whole mixture up. This was really a good meal. After going carnivore for a week now, I feel great. I threw in some tallow I made from my brisket trimmings to kick the fat up a little bit. I had to throw in some butter as well, I mean why not?

Elk meat is pretty awesome and I have a ton of it to go through. I am pretty lucky to have ground burger, steaks, roasts and some elk sausage. .

This was great fuel for my post wood splitting sessions this weekend.

[Spinaker]

Those are damn good too. Do you add tallow or anything to them?

[texastweeter]

Sometimes I'll grind brisket trim into them, but not usually (that all goes to sausage). Like today, I just thawed out a bottom round (guessing it was about 2 lbs.) Cubed it and ground it on course. Then mixed in 2 tablespoons of my burger seasoning, and ran back through on a medium. It's now chilling in the fridge. I want it to bind a bit like sausage since it's low fat; let that salt go to work pulling out those proteins to make it nice and sticky.

[texastweeter]

Here in a bit I'll portion it out into 4oz balls (beef I do 6, but again very little fat, not much shrinkage), and put them back in fridge while I make fixing, sides, and heat the griddle up to about 450°. When it comes time, I'll grease the griddle liberally with bacon fat, and they go straight from fridge to smashed on the cast iron. Just before I scrape and flip, I'll put another pat of bacon grease on top if the griddle is getting dry.

[texastweeter]

Spinaker the above recipe comes out like this. Venison smash burgers with American, mayo, mustard, iceberg, diced yellow onion, and extreme heat pickles.

[Spinaker]

Looks killer

[texastweeter]

Used the left over venison ham and ham bone to make venison and sweet tater hambone soup.

[texastweeter]

Venison breakfast sausage pasta, and just a pinch of crushed red pepper.

[Davek8282]

must have huge hands to call that a pinch of red pepper! Looks great

[Porkies]

Can never have too much red pepper flakes!