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

Franks and sauerkraut paprikash and boiled potatoes....
It's not as fancy as it sounds but it's delicious and easy to make....

http://www.simplyrecipes.com/recipes/franks_and_sauerkraut_paprikash/

I use Hill's old fashioned franks and Mexican paprika for a little heat...

http://www.hillmeat.com/our-products/sausage/

Ed that looks good!


Short ribs anyone?

Spaghetti and homemade meatballs with garlic bread and side salad!!

Might even spring for a little red wine from the cellar!!

Cuts the bite of the cold and snow that we now rarely have.

Red beans, rice, diced maters, chicken. Little Franks hot sauce and Tony Cacheres Creole seasoning mixed in.

Got the blood flowing.

Shrimp and grits, ( ok, I only had polenta ) topped with a large duck egg.

My son and I arrived home from the Dallas Safari Club show early this evening to find a crock pot of pulled pork, cole slaw and pinto beans. Damn wife... Sipping a brandy in front of the fire now. Damn life..

Friday night was beer & a very good pizza at the local !

Saturday night was roast beef & roast potato & butternut squash.

Sunday night was roast chicken & vege.

Also made deer chilli, deer burger soup & chicken stock from the bird carcass.

Going to be a good week !

Man, I love short ribs !

Between them & shanks for my all time favourite comfort food.

Roast deer sirloin & roasted smashed taters & pan jus (gravy).

This was from between Christmas & New Year.

Deer burgers ='s goodness !

Wife's leftover Wood Roasted Lamb Sausage Mustard cream, roasted potatoes, root vegetable kraut from our dinner Saturday evening at Woodbury Kitchen.

http://www.woodberrykitchen.com

Amazing place. Special birthday dinner and priced like it but really good. If you're in Baltimore give it try (it's in a low gunfire zone )

I had the crab fritters, the oyster stew and one of the specials braised rabbit legs over potatoes and cabbage. All the dishes were small enough that you didn't leave stuffed.

Also started with one of their specialty cocktails, the Pre-Prohibition Old FashionednWV 99-proof bourbon, MD honey, apple cordial, house bitters, Amy's orange bitters Very civilized.

I sliced a venison back strap into medallions. Cooked them in the oven at 400, resting on a pile of thin sliced onions. Seasoned with Kosher salt, fresh ground pepper, and French Savory. Dash of olive oil.
Big pot of red beans and rice on the side. My favorite salad as well. Regular lettuce, Feta cheese, and 1000 Islands dressing.

Leftover carnitas with charro beans, tortillas and pico tonight.

More spaghetti and meatballs but used rigatoni instead of sketti!!!

Just can't get enough of the meatballs now that I've mastered the recipe.

Last night was shirachi soft chicken tacos with cabbage, cilantro, carrots and green onions. Love those!!! They are my 3 a week now.

Is that recipe up top ?

TIA.

Yes Sir!

It's pretty much Dan's recipe. I believe the secret is soaking the bread or bread crumbs of any kind in milk or H&H. That made a huge difference for my end product.

Also, I bake them for about 20 minutes at 350.

I froze 24 meatballs in bags of 4 each!!

Thanks Dan!! David

https://www.24hourcampfire.com/ubbth...umber/10582046/what/showflat/fpart/2/q/1

Zero veal here and fresh herbs ain't happenin' either in my neck of the woods at this time of the year but I can wing it .

Time to start a small herb garden in my reloading room. Plenty of space.

How about ground pork? I've used that with beef and it works just as well.

Instead of fresh herbs dried Italian McCormick herbs work. Just use less as their flavors are intensified.

Gotcha .