Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Sounds great to me. That was a staple in our house growing up. Funny. I think about a pot of Navy beans and ham more now than I ever did in the previous 40 years.

I keep hoping I'm gonna find some REALLY good tomatoes because I've been hankering for a good BLT!

Progresso lentil soup is good, FG. You can get with or without ham.

Menu fit for a king.

Greg try those "ugly tomatoes." They appear to be the closest thing to a year round garden fresh tomato that I can find.

My brother in law and I came up with this awhile back. Our redneck version of the Surf-N-Turf roll:

Cucumber, cold-smoked Alaskan salmon, cream cheese and avocado sushi roll topped with elk "sashimi." Served with soy/wasabi of course.

For the elk we sliced it thin from a round roast, and mixed it in a bowl with sesame seed oil, a little teriyaki, salt and pepper and let it sit for an hour or so.

It was awesome.

Huntin- tell me more about how you prepare the elk round? Is it raw and simply "brined" in the sesame/teriyaki mix?

That looks out standing! I love good carpaccio. The salmon and cuke sound perfect with it.

Yessir, it is raw. I slice it thin first and then I just kinda add the sesame oil to taste. Just a splash of teriyaki, little salt and pepper. Mix it all together well and let it set awhile. Then enjoy. We had made the elk as an appetizer first and it was excellent...and we thought it would be perfect on a sushi roll. We were right.


Another way I like to do raw elk (not on sushi) is to slice the meat thin and then add some olive oil, fresh garlic, sea salt, cracked pepper and lemon or lime juice. Let it sit an hour or several. With the lime juice the meat turns grey-ish and the consistency changes a bit (kinda like when you make ceviche).

Both of these recipes are great as well if you sear the meat quickly on each side but personally I prefer it raw.

I'll have to check out a carpaccio recipe.

My kids and I did a redux tonight. I'm not the sushi artist my bro-in-law is, but it was excellent. Had ponzu sauce tonight which improved it further.

Madmooner, this time I sliced the elk thin and just added sesame seed oil, ponzu sauce and Coconut Secret Teriyaki Sauce. That would be awesome as an appetizer.

They both looks awesome !!

Cheese & terrine platter for Sunday lunch;



Pork & Shrimp meatballs in aromatic Asian broth for dinner;

Looking good. A guy I work with makes terrines occasionally and usually gives me some, love it.

Crispy Smoked Pork Belly, Applewood Smoked Cheddar Geechie Boy Grits and Fresh Basil and Gorgonzola Beefsteak Tomato with a Balsamic Drizzle

IT ?

man oh man....this place is flat out tearing it up!

Too bad we're not all in the same town. We would own the diner destinations!!

That would be a hamburger stand for me as it's good to see folks smile and I look DAMN GOOD in a paper hat !!!!

Alright, check this out. Been tinkering with this. These pics are of the second attempt which was good but I got the meat a little too done. Less time in the oven next attempt. Still quite good though.

Deer backstrap (first time I used eye of round roast and it worked great, no need to use a backstrap):



Filleted open:


Salt and pepper, sear both sides in bacon fat. Remove and immediately brush with English mustard (or horseradish). Then stuff with smoked Alskan salmon, horseradish cheddar cheese (or pepper jack is also good) and Parmesan cheese, fresh thyme sprinkled throughout:


Tie that sucker up and bake it in bacon fat and thyme syrup for 15-20 minutes to desired wellness (medium rare recommended, this came out med well )


Remove from pan, remove string and slice into medallions. Thyme syrup drizzled on top is also good:















Recipe for thyme syrup, stolen from a cocktail recipe:
Bring 1/2 cup water to a boil. Throw in a handful of thyme sprigs and let steep 10-15 minutes. Stir in 1/2 sugar until dissolved.

Dan, how come you're not 500 lbs? That all looks good.

Taco soup tonight.

aaah am so hungry