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

Whats the flavor of the pasta like?

Jim,

I'm a big seafood aficionado so I was hoping for a more interesting experience.

It tasted like........................pasta.

They weren't expensive, so I'm not out much.

The color (lack of color, as they were black?) is cool though. Probably work great for a Halloween party.


Geno

@-38*C outside, decided to cook comfort food for the week.

Potato, bacon, leak soup;





& a big ole venison chilli;

Prime rib and Home made creme puffs. I really need daughter #3 to go back to college soon or Im gonna bust.

I cooked a couple pizzas last night.


The sauce did not turn out quite right.....will have to keep working on that.

Very colorful. Care to share what ya got there for my dumbazz.Recipe.

Red Kidney beans & liquid, black beans & liquid, yellow, orange & red sweet peppers, Jalapenos (green), can of chilli style diced maters, 2lbs deer burger, 2 sweet onions, whole can of tomato paste + a table spoon of maple syrup to reduce acid, homemade chilli spice mix (garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, hot paprika, ground cumin, sea salt, and black pepper).

Soften onions in bacon grease, add burger & brown, add spice mix & cook though, add tomato paste &chilli tomatoes & beans, taste - quite acidic due to tomato paste - touch of real maple syrup to brighten up. good mix & allow to simmer to incorporate flavours, add chilli & peppers & stir to mix. Continue to simmer until happy !

Bbq beef ribs cooked low and slow all afternoon.

Damn, LD, just damn !

Whew ! thanks, Paul.

Maybe in the summer when peppers are available.

Denny, it's chilli eatin weather now !



Just sayin' !

What's that in Fahrenheit ? You probably have shorts on.

Imma inside dawg

My son in law gave me a bunch of frozen Pheasant from his hunt. They were cleaned, skinned, frozen and packed two per vac bag. I thawed out a bag, and needed an idea. I have never cooked pheasant before. They just don't have those in Florida.
Wound up deboning the thighs and legs, and sauteing those in EVOO and butter. Seasoned them, and chopped the meat course. Made a pot of tri color Rotini, and sauted some portobello mushrooms in the same pan. Steamed a head of broccoli, and cut into florets.
Made a sherry cream sauce, and put it all together. Came out pretty good.

No Mate, -40*f & -40*c are the same !!!

No shorts till Friday, when we land in Florida, for another Caribbean !

I like that Sam !

Was the pheasant tough &/or dry !

Never cooked 'em myself, but have heard they are difficult to get right.

I was concerned about the birds drying out. I cooked the thighs and legs whole, searing on high heat, then reducing to low until they were done rare. I knew they could continue to cook off the heat.
Before adding the meat to the finished dish, I deboned and chopped the Pheasant dark meat. I found it to be tender and very juicy, not at all dried out or tough.
I breasted the carcasses, and reserved the breasts. I am going to poach two, and bread and fry two, just to see how they come out. I made stock from the bones, and saved that. I scraped the carcasses and used that meat to make Pheasant Salad. Nothing went to waste.

Mmmm, now ya got me thinking about doing a confit of ruff grouse & wild duck legs & thighs, that are in my freezer.

Hamburger Stew - small balls of hamburger, browned, added to a pot of carrots, celery, onion, potato, and cabbage in chicken broth - simmered for awhile for the vegetables to cook completely and the flavors to get acquainted and mate with one another.

I call it hobo soup. Make it at least twice monthly.

Don't foget a few drops of Sriracha,

I cooked the 4 Pheasant breasts last night. Poached them in stock made from the Pheasant carcasses along with some orange juice. Added some Herbes de Provence. I sauteed shallots and garlic in butter and olive oil. Added some of the poaching liquid and Port Wine. I reduced that to half, and finished the sauce with heavy cream.
I browned the poached breasts in butter, and served them over garlic mashed potatoes, topped with the reduction sauce. It came out very good indeed. The breasts were fork tender, and full of flavor.