Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I Just Don't Understand Some People

Those are my favorite tacos! Man they’re good.

Buy some hot dogs, or bologna.

Cuban style Oxtail is amazing


Three pounds oxtail segments
Flour, salt pepper, all mixed together
Vegetable oil
Two large onions, sliced thin
4 carrots, sliced thin
One large tomato, diced
4 or 5 (or 6 or 7) garlic cloves.
Two large red potatoes
Bay leaves
Oregano, thyme, ginger, salt, black pepper
4 cups beef broth, One cup red wine, An Argentine Malbec is suggested
Two tablespoons tomato paste
Two tsp beurre manie

Flour the Ox Tail joints,
using a skillet, brown the Oxtails in the vegetable oil
Remove, and place in a Dutch oven.
In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally.
Remove the lid, and add the potatoes, cook another 45 min.
Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time.
Serve with some of the gravy over the meat, and over the vegetables

The saying I always heard was "The closer to the bone, the sweeter the meat." Applies to thin wimmen, too.

Oxtail has got pricey, but good. Liver? Partial to pork liver with white tail deer a close second. Chicken livers a distant third. Been years since I have eaten tongue. I keep thinking about deer tongue, but they are small, and don't seem worth the effort. miles

Chicken livers Mmmmm

I don't like chicken livers so much, but I do like breaded and fried chicken gizzards. I know,, I may need therapy.

Chicken livers and hearts sautéed in olive oil and white wine with appropriate spices and a loaf of good Italian bread is a great dish

Been a long time but I seem to remember Tame rabbit livers being damn good. miles

Chicken gizzards are to chewy

Tongue and heart are just muscle cuts.

I've gone to adding my liver to my burger. Maybe 10% by weight in my grind.

Basque-style boiled then marinated beef tongue is a favorite of mine. If you want the recipe, google Woolgrowers pickled tongue. It's really not pickled, however.

Y'all makin' me hungry.

Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles

I looked up the recipe, I'm gonna give that a try. Sounds great.

The older I get, the more they mumble.

This.........

Kinda turns my tummy

Wings are one thing.......but paws ??????????


https://www.walmart.com/ip/Chicken-Paws-1-1-2-44-lb-Tray/19400246?from=/search

Me either, I’ve seen recipes that have stated not to leave out the bay leaves. I’m not sure what they add to a dish.

They add the possibility of being forgotten, ingested, and tearing up the digestive tract.

We put a couple of leaves in pickle jars when we can them. The tannins in the bay leaves are supposed to help keep pickles crunchy.

Other than that, we never use them for anything.