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

Pecan smoked elk roast last weekend. 225 degrees until internal temp was 145 and then took off and wrapped for 30 min.

Looks fantastic !

Made some antelope burger 5:1 with Appleton's Apple Smoked thick cut bacon. Took these 5 burgers over to the neighbors.





Getting hooked on antelope burgers. This is like the 4th one this week. Lunch today

Tonight i grilled a big huge ribeye from st. francis smokehouse (st, francisville louisiana) it's 1.5 inches thick and it weights 18oz, grilled at 410 degrees, when it hit 130 degrees I took it off. the wife is making a salad, buns in the oven.

need to get a imgur account so I can start posting pics, plus with deer season opening saturday I want to share some pics, like I used to.

I just had this thought, about what I posted for supper, when the kids leave and it just you and the old lady, supper changes... kinda sad, I like to feed people and I kinda cook good/OK, most people enjoy it and I miss that.

Gumbo of course.......hadn't made it in almost two months......I was going through withdrawals....

Rib steak, baked spuds, with trimmin's, garlic toast, salad.

Ground Venison and Bean Chimichanga

Posted on November 8, 2014 by Art Witschorik — Join the Conversation! Post a Comment ↓

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)


IngredientsVenison and Bean Chimichanga
•1 pound ground venison
•Canola oil
•1 medium onion, chopped (about 1/2 cup)
•2 cloves garlic, minced
•1 can (16 ounces) whole tomatoes, drained and cut up
•1/3 cup picante taste sauce
•1 1/2 teaspoons chili powder
•3/4 teaspoon ground coriander
•1/2 teaspoon ground thyme
•1/8 teaspoon cayenne pepper
•1/8 teaspoon ground cumin
•1 cup refried beans
•6 flour tortillas (8 inch), warmed
•3/4 cup shredded Monterey Jack cheese

Directions
1.Heat 2 tablespoons oil in a heavy skillet over medium heat.
2.Add the onion and garlic and cook until the onion is tender stirring occasionally. Add venison, stirring often to break up the meat, cook until browned. Pour off any fat.
3.Stir in tomatoes, picante sauce, chili powder, coriander, fine, cayenne pepper and Coleman. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
4.Spoon 1/2 cup venison mixture down the center of each tortilla. Fold the sides of the tortilla over the filling. Fold the tortillas to a close the filling and secure with toothpicks.
5.Pour additional oil into a deep fryer or 4 quart saucepan to a depth of 2 inches. Heat the oil to 375°F. Add the filled tortillas to the fryer in batches and cook for 2 minutes or until Golden Brown. Drain the chimichangas on paper towels.
6.Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional picante sauce if desired.


http://www.recipessquared.com/ground-venison-and-bean-chimichanga/

Loved them - Great change up !

"""The H57 on potato's is pretty dam good....I'll definitely do that again"""".....on fryed taters and onion's !! To die for good... Yum !!! Been eating like that since I was a young buck !...

Shepherds Pie made with ground Antelope from this year's hunt. Turned out really good.

Butter Beans cooked with Salt Pork and White Corn Bread'

I wanted to try White corn bread but the closest thing I could find to white corn meal was some Aunt Jemima white corn bread mix which was fantastic. I'm definitely a fan of white corn bread now.

The beans were good too. I usually make them with a Smoked Shank but this was a nice change of pace.

Hobo soup, cornbread, apple pie, ice cold milk.

Make soup and refrigerate for 2/3 days then warm and serve.

Can opener required.

My youngest turned 2 today.

He loves taco meat so we had tacos.

He did not want a shell, but the rest of us did.

I make home made taco shells out of corn meal, corn starch, eggs and milk.

Fry them in the cast iron with a little butter.

Dont know why we cant find white corn meal up here. I was thinking about it today as I was buying some yellow meal for my taco shells.

I did not even come up with the mix you mentioned.

I guess I will have to try a bigger town.


Been thinking about gumbo too. I had it one time and really liked it.


Could you point me towards a good recipe that you like?

Here's the one I use Jim.
The only thing I change is to add a 12oz bag of cut Okra the last hour and I use thighs instead of breasts. They cost less and I prefer the jusier dark met.

http://www.myrecipes.com/recipe/chicken-and-sausage-gumbo-0



PS......cook the roux until it looks like chocolate and stir it constantly. It'll burn if you turn your back for even a second.

Perogies, bacon, onions topped with sour cream & green onions.

When the onions were caramelized I deglazed the bacon & onion pan with Fino sherry.

Wow, best onions evah !

leftover hamburgers, soaked/broiled in a dish w/french onion soup, brussels oven baked w/parmesan topping and a tossed salad.

This one is huge, divide it in 1/2 or 1/4's
Feel free to make your own Roux
I don't add the tomato sauce and Rotel, Thats a New Orleans thing
Also, you don't have to boil your meat, just start by browning your meat good and remove once browned
and start with your trinity (veggies) you just have to cook the meat longer to get tender.
One more thing, Andouille - you can use any good smoked sausage
Don't leave the Pork Tasso out


This makes a REAL big Gumbo - so you may want to divide the recipe in 1/2. also you can use Chicken, Hen, Guinea Hens, or Rabbit.

Duck, Andouille and Tasso Gumbo - For the Freezer

2 - 4-5# avg Ducklings or Mature Duck - skinned deboned and cut into bite sizes
4 LBS Andouille or Smoke Sausage – cut into bite sizes
3 LBS Pork Tasso – cut into bite sizes
10 QTS water
10 heaping Tablespoons Roux ( I use Savoie’s Dark Roux or make your own )
¾ cup cooking oil
4-5 Chopped onions (med size)
2-3 Chopped Bell pepper
1 Bunch Green Onions (Shallots) chopped
½ cup Parsley flakes
2 sticks Butter (Oleo)
3 - 8oz cans Contadina Tomato Sauce (optional)
1 - 10 oz can Rotel Diced Tomatoes (optional)

In a large pot (at least 12 quarts). Brown the boneless Ducks in cooking oil, after it is browned well, remove it from the pot, brown your Andouille next and remove from pot.

Add Butter, Bell Peppers, Onions and brown well.
Add Water and Roux, stir to dissolve the Roux, next add Tomato Sauce and Rotel, cook on med fire for 1.5 or 2 hours.

Add Duck, Andouille and Tasso - cook another 1-2 hours or until Duck is tender, then add Seasoning to Taste. I like Konrico Creole seasoning (or Tony’s)

Add Chopped Green Onions and Parsley – cook another 25 min – tasting for seasoning.

Freeze in small portions – thaw in microwave

Make a Good Potato Salad to go with this.

I LOVE duck gumbo

Tonight I pan fried quail and made gravy from the drippings and put over rice.