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

Muzzleloader season came through for us.
Lengua, heart, testicles, and carnitas tacos

Friday night was this:

tonight I cut this 10 pounder into pieces and cooked on the grill.

I tried my hand at Broccoli Chicken Devine.

Used this simple recipe.

http://allrecipes.com/recipe/8854/b...gId=8854&referringContentType=recipe

Turned out pretty good.

Easy to make, tasty, and I don't have to cook for the next two or three days....what's not to like.

One of my favorites FG and something mom has made as long as I can remember. She would add a little curry for something a little extra. Great leftovers!

She would also use chukar and pheasant back in the day when I would raise hell in eastern Oregon.

I like the curry idea....I'll have to try it.

I gave this batch a good shake of Johnny's season salt before I added the cheese

My little brother came up for the weekend, shot a bunch of squirrels. My daughter shot her first one! Daughter's first squirrel (with my bro):


Went home and got to cooking. Braised the squirrel in a ceramic pot and then browned them in butter/bacon fat until crispy with mashed potatoes and gravy made from the drippings. One of my favorite meals of all time:

Did you batter or dredge the squirrel? Looks awesome. I love to see kids hunting small game.

Oh, gosh that looks good.

We are having taco soup tonight.

Generally after they cook in a pot with salt, seasoned salt, pepper, cloves of garlic and bacon fat I let them cool a bit, dip them in egg and coat with a mixture of flour, Italian bread crumbs, pepper, salt, paprika and then brown in oil ( I use a mixture of butter, bacon fat and olive oil) until crispy. This is the method I like the best now. It also works to coat and brown them first and then bake but they aren't crispy then.

Shoot, you taught me something new about cooking squirrels. Thanks. I'm going to try that. Squirrel season on public land just opened, gamezone 2, SC. I'm going this weekend.

Baked Rockfish (aka Striper) with appropriate sides.



From this guy caught today.

Nice! Beautiful striper!

That is a heck of a fish.

Squirrel and venison pie.

Hose clamps, and wine cork trivet, hot dish pad?

Accused of being "tacky," I had to upgrade from the board ends I was using.

Along with coffee, bourbon, beer, and water, I recognize wine as a beverage. I'm still on the fence about the clamato juice.

Well I am home now and am happy to say that waterbuck backstrap is better than cape buffalo backstrap. Hands down...

Interesting Allen.

Having caught a few striped bass, I have never heard one referred to as a rock fish.

Cold cuts, and hash browns tonight. Exciting, eh?

It'll fill a hole though!