Hunting Season 2023 & Wild Game Cooks

[texastweeter]

Roast venison sandwiches with horseradish sauce, munster and roast onions. Potatoes and carrots on the side.

[Oak Smoke]

When we click on your posts we should hear Hank Williams Jr. doing A Country Boy Can Survive in the background. Well done!

[texastweeter]

I actually won the Presidents Club award at my W2 employment again last year. While walking to the stage to recieve it and give a short thank you speech, I had that song played. That's funny

[texastweeter]

Used some leftover roast venison to make some venison guisado. Mixed it with refried beans, rice, cheese and rolled in some tortillas. Topped with chili sauce.

[texastweeter]

Threw together a batch of my ground venison tacos.

[MsTwiggy]

texastweeter I missed these posts while they were happening, and this thread is incredible. I am in awe of not only your culinary deftness but also the joyful ease as you hunt in the wet wild woods. 🦌 🐗 🔥🔥🐿️

[texastweeter]

In the pursuit of memories and reconnecting. Thank you kindly. Few health issues dealing with but I still have some of squirrel season from 2023 left. Maybe soon.

[texastweeter]

I'm itching to get in the woods and harvest a mess of squirrels, coons, or hogs; unfortunately som health issues with my family, and some absolutely ridiculous stuff at work have kept me indoors. Here are a couple of cooks from suffering in the freezer harvested during this past white tail season. Some venison andoullie and taters, and my wife's favorite, backstrap. Shoutout from my wife to wrgilb for sending us her favorite venison backstrap seasoning; Carne Crosta! RIP Oakridge BBQ...

[Oak Smoke]

If that doesn’t make you hungry I don’t know what would. What are you doing up at 4 am? Only old guys like me are up then.

[texastweeter]

hoovarmin thank you sir.

Oak Smoke hip and lower back keeping me from being able to sleep.

[Oak Smoke]

texastweeter I understand, I spend most nights in a recliner because of back and neck issues. Ibuprofen is my best friend some days.

[texastweeter]

Venison sausage breakfast qusadillas.

[texastweeter]

Venison shanks and grits.

[hoovarmin]

Magnificent

[Davek8282]

texastweeter I watched the Hornady Podcast today, the guest was from England and harvests a lot of deer for consumption in restaurants. These are not farmed deer but wild that they hunt over there. Longer podcast but some interesting information on harvesting and caring for the game as well as a few recipe idea's. If you have the time it is a great YouTube video

[texastweeter]

Queueing it up right now.

[texastweeter]

Used some leftover venison shanks to make sunday gravy.

[BFlynn]

Was gifted a Nilgai Roast yesterday. It just started down the pastrami road. Will post pics when it's done, but the method I've found for lean game.

1) cure . (USE THE CALCULATOR. I know that y'all know, but I have been dealing with real life idiots who have no clue. Sorry)
2) desalinate
3) sous vide until tender. They've been taking about 3 days, but forget who I learned it from here that pinching it, is about what it's going to feel like chewing.
4) cool down overnight.
5) rub and smoke hot, until IT reaches medium.
6) slice and inhale.

Weakest part is the bark. I think that's the trade off for delicious, lean, wild pastrami.

Now anytime we shoot anything the question is, "Will it 'Strami?". So far, everything has been a yes.
Whitetail roasts - yes
canadia geese - yes
speckle belly geese - yes
axis deer - yes.
elk - yes
rio grande turkey - yes

I have high expectations for the Nilgai..... but have committed to trying the process with alligator.... and that I'm not sure of.

[texastweeter]

Bison -yes

[BFlynn]

I bet Bison pastrami is fantastic.

Need to get my hands on some of that

[texastweeter]

It did not dissapoint.