Hunting & Fishing Season 2026 & Wild Game Cooks

[texastweeter]

Ramgu (rams neck roast ragu)

[texastweeter]

Caramelized onions, mushroom, and Swiss venison burgers.

[Michael_in_TX]

Do you add any additional fat to your venison when you make burgers?

[texastweeter]

Michael_in_TX these did not as thdy were 7oz burgers served medium rare.

[cruiseplanner1]

We add a bit of beef fat when processing our burger. Pork fat does not freeze well but would be good if used fresh or early.

[texastweeter]

Starting with 100% scratch ingredients tonight to time how fast I can bang out a big Hunters (shepards) Pie. When I say scratch i mean a whole bone in ram shoulder, whole veggies and taters, make my own stock (pressure cooker); I mean scratch. Anyone want to issue a guestimate?

[texastweeter]

Oh the tomato paste will be from a tube, I lied.

[Oak Smoke]

2.5 hours! Now get busy!

[Michael_in_TX]

Remember to be very careful when using your fuel cell to make your water. Pure hydrogen and oxygen are *extremely* flammable.

[texastweeter]

2 hours and 2 minutes. Hunters (shepards) Pie made with TX Dall shoulder, and venison stock.

[Michael_in_TX]

Wow that looks good.....also, venison stock.

[Oak Smoke]

I’d eat that!

[dpearce]

Jerod Broussard "It tastes like feet! - Ross when sampling Rachel's shepherd's pie.

Which in no way, describes the pics texastweeter posted above! Looks perfect!

[texastweeter]

Ram schnitzel, sour cream mashed taters, green beans, cream gravy.

[58limited]

That looks wonderful. I love schnitzel but I don't make it that often, I need to change that.

[texastweeter]

Just started a batch of my feral hog crockpot carnitas. While they are not Spinaker carnitas de machina, these are pretty dang good and easy.

[Oak Smoke]

texastweeter Adam have you had any luck using large feral sows? I know I don’t want an old boar. We are currently overrun with some huge pigs. There have been three hit on the highway about a mile from the house that were 500 pound+. There were car parts everywhere at all of them. I normally only use the less than 100 lb pigs. If I could make good sausage or even use for hams and such I’ll take a big one.

[texastweeter]

Oak Smoke Even the big boars can be tasty if after harvest care is proper and then you select the proper dish to cook with them. Sows will of course be milder. Those bigguns you gotta get gutted caped,quartered, and cooled (dry, do not let sit on ice or in ice water) quickly. Being that big there is a lot of thermal mass, and you are fighting TX heat. Then a good dry age of 10-14 days. When preparing the big ones, be sure you remove the glands, as well as trim off all the fat before adding heat.

[58limited]

That does look good!

[texastweeter]

Feral hog carnitas.

[texastweeter]

Feral hog enchaladas and street corn.

[Oak Smoke]

I’m pretty sure you could male a 4 star meal from linoleum and ketchup.

[texastweeter]

Oak Smoke do I get basic spices?

[Jerod Broussard]

Yeahhh, but does it microwave??

[texastweeter]

Ram pastitsio.