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

That’s pretty damn fantastic.

Thanks.....the Boudin came out great.

I used this recipe cept I used three cups of cooked rice instead of two simply because that's how much the cup of rice I cooked made. I like rice though so no harm.
Next time I'll use more Chicken Liver.....the liver taste kind of got lost with all the seasonings.

https://www.homesicktexan.com/2011/01/boudin-recipe-boudain.html

Can’t go wrong with more chicken liver.

Got sick on rumaki as a teen at a family Christmas dinner party. Ate too much and snuck too much wine.

BTW looks like your getting pretty good the stuffing part.

Yea.....I'm learning. Coiling them up by simply putting them on a plate and rotating the plate as they come out helps. I only got one out of shape spot in those two coils. Turns out that stuffing sausage is a tricky business. Ha

My next endeavor will be "Hunters Sausage. How can I not make a sausage that has Bacon and Beer in it?

http://thespicysausage.com/recipes/huntersausage.htm

Boudin came out looking great!

And holy chit, Fats. That prime rib and ravioli look amazing. I think I could eat my weight in ravioli. Lol.

Tonight it's grilled tritip with the classic Santa Maria rub, Mexican street corn hash, spicy cold cole slaw, and roasted garlic red potatoes.....

I'll try to remember to get pics....

Excellent.....I love the stuff. I also never thought of frying up a boudin patty until I read your previous post. Great idea I'm going to try.

You need to come cook at our mule deer camp.......

Oh hell JG, deer camp menu ain't gonna look nothing like this...

If you show up it will in my camp!

Most of the recipe's I've seen say you can stuff it or roll it in cracker crumbs and deep fry them to make "Boudin Balls"
I just took a shortcut and did a patty in a skillet. If the links are even half that good I'll be happy.
I've also read that poaching the links is traditional but they can also be grilled or smoked which makes sense because they're already cooked so you're basically just warming them up.

I've got 3 coonasses that hunt whitetails with me. They always bring some, and they usually throw it on the grill. It is really good that way for sure.

Thank you sir. Didn't know if you or mama made them from scratch, cornmeal and such. Or bought pre-mixed masa from the local tienda. We don't have them here.

I think I can find the Masa Harina in our market though, as we have some migrants up here working in the farming/ranching community.

Pretty sure we still have a press too, I was never able to master the slapping technique!

Geno

Holy Moly, them things look delicimous!!

Like stuffing wimmins, stuffin' sausage has benefits in the practicing until perfect part!

Geno

Oh, nothing fancy tonight. My wife made a "pizza" on one of those premade crust thingies, with some olive oil, spinach, garlic and sun dried tomatoes. I cooked up an artichoke from my garden and ate that with a 50:50 mix of mayo and balsamic, and for dessert my wife made a plum cobbler type thing with plums from the church ladies trees.

I'm a happy man.

But some of that boudin sure would have tasted good on that pizza!
Geno

Elk chorizo and egg tacos this morning...

Nice!

Cotija would be a nice topping.

I had Mexican street corn last night with tons of cotija so just used some pepper jack...

There actually is some cheese at the bottom on the tortilla so it melts and doesn't fall out when I inhale it...

Mmmmmmmm, street corn...

Forgot to take pictures, something like this;