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

By memory, pure elk ground, red onion fine diced, parsley, oregano, minor amount of mint, raisins or dried cranberry, fresh garlic, olive oil, bake hot at 425. I eat them until I'm sick. My wife makes these....maybe not exact but this is close...

Edited to add we don't use ground beef anymore and haven't for many years. I think this ground batch is 5-8 percent fat.

Yup, reads like a recipe for engorgement.

I’d probably delete the fruit and add a panade for moisture givin using 100% game meat.

Bueno amigo think I just found a new camp meal if game meat is still in my freezer from the previous season.

Had neighbors over last night. I made a pile of carnitas and a pot of charro beans. Washed down with Hite beer. Pretty damn good.

Trust me, it adds that tiny bit of sweetness, a tiny bit, that makes it all come together. Im not a dried fruit guy but I very much prefer it with the fruit in. I forgot the binder, bit of panko or if we are out, oats...

And it's never dry either using the above. Never. Make them at least twice a month...

Geno- check out this companies bulk Chorizo if you shop at one of these stores.

http://newyorkstylesausage.com/wheretofindus.html

Gotcha, I’ll try it with craisins if I don’t end up with tag soup this fall. Yup panko is a good panade filler.

That was the first place I looked......I even looked in the cereal aisle.

Chicken skillet - grilled or roasted whole chicken thighs, simmered in basil, roasted red peppers, tomatoes, garlic, salt and pepper. Served with cheesy garlic bread and roasted sweet potatoes. Simple, rustic, healthy, stuff your face worthy....

And a bunch of beers...grin...

Vegemite on toast !!

4 days of restaurant meals travelling, + 7 days of cruising meals ='s FAT food coma Paul !

Dinner tonight:

Cold flaked salmon, quinoa, tomato and avocado salad with a EVOO balsamic vinaigrette. Also portobello mushroom and parm cheese ravioli tossed in a little EVOO and lemon juice. Pictures will follow tonight.

Last night: HALF-POUND (before cooking over mesquite coals) half venison/half beef chuck patties for cheeseburgers with home-sliced steak fries (that were cooked in chicken grease), with tomatoes, sliced onions, hot peppers & served with cold beer. = WONDERFUL but all of the "eaters" overindulged.
(I don't often eat "stuff between slices of bread" or buns - It's one of my quirks BUT when I'm in the mood for a cheeseburger, I want it BIG, cooked medium-rare over live coals & homemade.)

yours, tex

Hamburg steak, lime beans, cottage cheese and some sliced tomatoes. Washed down w a big cold glass of water from a big glass jar I keep in the fridge.

Sheppard's pie, dark rye bread, apple pie, at friend's home. Indescribly delicious.

Been in the high 90's....and headed above 100.

So we went to town and bought a camp stove.

Nice three burner unit. No need to cook anything inside now.

So, I marinated some of the salmon I had found for smoking and threw it on the grill.


Boiled potatoes, beans and grilled marinated salmon.


Was well received.

Looks good!

What Big Jim is not telling us here is that pot with the spuds in it, is the size of a turkey fryer!

Modern Outdoor propane accessories. Gotta lovem.

Now you're cooking with gas Jim. I have the two burner version out on my deck.

The hibachi occupies half of it but but one burner and the little grill is plenty for my needs.

Nice setups fellas.