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

We need a thumbs up emoji here Ed,

I'd give that post at least two, one for the meal, and one for sharing time with your kid.

Geno

Well, time to catch up.

Thursday - Walleye
Friday - Walleye
Saturday - Walleye
Sunday - Walleye

Couple of nice 'eye from the weekend.

Both solid 23" fish, 2 different lakes, 2 vastly different colourations !

This one, from our "usual lake", tannin stained.



This one from a new lake, almost clear water colour.



Answer: they tasted exactly the same !

& it was really hot, so............

Pork Rouladen, mushroom gravy, boiled potatoes, German style sweet & sour green beans.

Tasted great, but boy howdy... I made too much. Ate it for 3 days.

Talk to me about the Rouladen and mushroom gravy receipe.
Beef Rouladen is a favorite here, and requested almost every time we ask "what do you want for supper".

Stuffed peppers for birthday supper only the wife stuffed huge jalapeño peppers instead of bell peppers. It was damn fine.

Ground Axis, mushroom, pepperoni, canadian bacon, and jalapeno pizza.

Bet that was Gooood Johnny !!

Simple & delicious !

Fried fish (used a little teriyaki and it was good) with flavored rice and fresh green beans.

Most people I find that don't like liver and onions have almost ALWAYS had it overcooked.

Venison liver at 8000' is always a treat. Everything taste better with the smell of pine trees in the air.

Grilled sausages, squash, sautéed onions and mushroom. And of course tomato.

Venison Sliders !







Yep, they were goooood !

St Louis style ribs and Mac & Cheese I did on the smoker with potato salad that the wife made this morning. Also made plates for my wife's mother and both of my parents. They are all in their 80's and anytime I smoke something we take them plates also.

Last night was sauteed veggie quesadillas (spinach, onion, mushroom,) swimming in homemade tomatillo salsa with some quick homemade corn tortillas..

Damned straight.

Vegetarian doesn't have to suck !

Pretty standard. Took a pork loin, sliced it thin, put Dusseldorf Mustard all over one side, a dill pickle, and rolled it up. Skeward with a tooth pick, fried in butter.
When they were done, added fresh mushrooms and a few onions to the pan with a little more butter. Then added some flour to make a roux. Added some beef'
stock, a little pepper, some allspice and parsley.

How about you, how do you make your beef rouladen ?

Either pound round steak 1/4" thick, or buy the trnderized cube steak from the butcher.
We usually skip mustard, lay in the kosher pickle spear, and roll.
When it is almost completely rolled, tuck a thick bacon slice in, and continue rolling the bacon around the roll.
Pin it with tooth picks.
Brown, remove from pan, saute some onions, deglaze with beef stock, (red wine would be good also, need to try it sometime).
Normal salt, pepper, and savory. Return rolls, simmer about an hour. Thicken juice with corn starch.

Be easy enough to use your roux and make gravy before returning the rolls.

The savory makes the gravy special.
We are gravy eaters, and this is one of three gravy recipes that my family absolutely love.

Gonna scorch some scallops again tonite.

See previous scallop posts for pics. Will look the same and be just as damn tasty!