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Campfire Ranger
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Campfire Ranger
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PA has a program called hunters feeding the hungry. It alows hunters to donate deer to the program in conjunction with butcher shops that partivipate in the program, The hunters pays a small butcher fee and the butcher cuts and wraps the meat and gives it to the program who distributes the meat to the needy. We have that, Share the Harvest here. The folk I give em to get the field dressed only. They would take them with guts in them if that's how I brought them. They're just grateful to have free meat.
The last time that bear ate a lawyer he had the runs for 33 days!
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Campfire Member
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I mispoke, our progrtam is actually called hunters sharing the harvest as well. Brain fart on my part. I fixed my op.
Last edited by oldtimr1; 01/03/24.
The more I get to know people, the better I like dogs, life is short, eat dessert first.
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Campfire Ranger
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Molon Labe
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Campfire 'Bwana
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Campfire 'Bwana
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OK, what to do with a bunch of leftover, stuffed pepper filling ? Worked like a charm Food should always be good, but doesn't always have to be fancy !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2006
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Campfire Ranger
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Campfire Ranger
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Lotta good pics on this thread. I need to cook some venison for dinner tonight!
"I'm gonna have to science the schit out of this." Mark Watney, Sol 59, Mars
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Joined: Oct 2013
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Campfire Ranger
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Campfire Ranger
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OK, what to do with a bunch of leftover, stuffed pepper filling ? Worked like a charm Food should always be good, but doesn't always have to be fancy ! Sounds like Friday lunch at school. Sloppy Joe's on Thursday then they made em into pizza on a bun for Friday.
Last edited by 10gaugemag; 01/04/24.
The last time that bear ate a lawyer he had the runs for 33 days!
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Campfire Regular
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Campfire Regular
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I have it on good authority that 2 yr old backstrap in the freezer is every bit as good as 2 day old backstrap! We were organizing our freezer last wk and ran across a couple 2021 loin packs that somehow got missed. Grilled a chunk up for lunch the other day. I told my wife that's as good as food as you'll find anywhere in the world, and her comment was I'd serve that to a king. It was ridiculously good. Not a good picture as I didn't think to take any after it came off the grill and before it got sliced up, but my half on a plate.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
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That is true if it is vacume packed!
Last edited by oldtimr1; 01/04/24.
The more I get to know people, the better I like dogs, life is short, eat dessert first.
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That is true if it is vacume packed! Not vacuum packed. We wrap in saran wrap, then freezer paper. Silver skin is always left on as extra protection. Filet the silver skin off when preparing. When making on the grill I usually season with course salt and pepper both sides, coat good with olive oil, or let sit in the fridge with olive oil if I've got time. Get grill good and hot, 5 minutes on 1 side, 4 minutes on the other, turn the heat down to medium or just under, and move to top rack with the lid closed for 5-7 minutes depending how thick the chunk is. Take it off the grill right into foil and wrap it up. Let sit for a couple minutes before slicing up. That'll get it close to being cooked every time the way we like it.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
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Thanks for the grilling tips ShadeTree!
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Thanks for the grilling tips ShadeTree! Yes sir. You can adjust those times to your preferences of how you like it cooked, but that'll get you close. I have a gauge on my grill and run it on high with the lid closed and get it up to around 600 degrees before opening the lid and searing on both sides at the time stated above. On my grill, closing the lid and turning the heat down to just below medium will run the heat about 450 for the 5-7 minutes that it finishes off on the top rack.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
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Campfire 'Bwana
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Campfire 'Bwana
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Right on Mate, that looks great !!
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire 'Bwana
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Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Outfitter
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Campfire Outfitter
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I gain weight every time Paul puts pictures up........stop it.
____________________________________________________________ Dying gets closer every day
Lloyd McCarter and the Honky Tonk Revival
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Campfire Tracker
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This is a venison French rack, my son does these up for Christmas Eve supper. Totally superb! Cat Interesting. How does he get that cut exactly? No butcher and I normally cut out the blackstraps and tenderloins separately and don’t do a lot with the ribs. That looks damn good and worth the foresight to make a different cut. I don't know , I bone everything out myself, this is something he learned on his own - I think he learned of the Bearded Butcher Yutube channel LOL Cat
scopes are cool, but slings 'n' irons RULE!
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Campfire 'Bwana
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Campfire 'Bwana
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OK, what to do with a bunch of leftover, stuffed pepper filling ? Worked like a charm Food should always be good, but doesn't always have to be fancy ! Sounds like Friday lunch at school. Sloppy Joe's on Thursday then they made em into pizza on a bun for Friday. Haha, Brian, yep, can't waste good leftovers !! 95% of our lunches, are last nights leftovers.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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I like mine a little rarer than most.
“That you will become way less concerned with what other people think of you when you realize how seldom they do.”
But, I have it on good information that "There are no ATM machines in hell".
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Campfire 'Bwana
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This is in the slow cooker, as I type; Pics, tomorrow.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Ranger
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Campfire Ranger
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Cool. That looks like a good one for the slow-cooker. Any notes on rough portions/amounts for the recipe would be nice.
Now with even more aplomb
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Campfire 'Bwana
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Campfire 'Bwana
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Brown shanks well on all sides in a hot skillet
1 cup dry red wine 1 cup beef broth 1 TBSP rosemary 2 tsp thyme Splash red wine vinegar 1/4 cup "W" sauce
+ everything else you see
10 hours on low.
Orange zest, 1 clove raw garlic & bunch of chopped parsley (Gremolata), to serve.
Serve over mashed taters, or cauliflower or parsnip puree.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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