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

I just tried to attempt a surf and turf paella with antelope and salmon. Not sure if I screwed up or not. I dry rubbed the antelope with cumin and paprika and other stuff, so it might affect the color pretty heavily. I’ll know soon.

Leftovers with Southern gravy, yes homemade in CI.

Kraft deeeeelux!

In the words of the immortal Tom Cullen~

Laws Yes!

Pizza Fest @ Paul's !

Proscuitto, arugala, fresh mozz & peach pepper sauce.


Potato, bacon, leak n goat cheese.


All content after dinner !

Dink eating continues. Liver and onions tonight with fried home grown potatoes, carrots and green beans. I supplied the liver, best step-dad in the world grew the rest. It was fantastic, very mellow liver. Was some local perch involved too. A great meal with the family.

Was shopping today and came across some t-bones marked down to $3.99/lb. Nothing wrong with them except a lousy butcher cut.

Took them home and tossed them on the Weber, some fried mushrooms and a baked potato. Gin martini on the side.

Slavyanka said it was the best steak she’s had in a long time.

Burrito night. Was excited about this until I realized that for some reason my wife jacked all the avocados and onions and took them to Phoenix to see her brother. What the hell. So I made a venison breakfast sausage and egg burrito, wrapped in a quesadilla, but WITHOUT guacamole or onions. It wasn't a complete disaster, but it was supposed to be better. Also I'm drinking beer.

Looks damn good!!! Don’t like guacamole, so it would have been good enough for me! 🤠

My wife and I are on a ten day road trip. First stop was College Station to visit our youngest son. He choose an Italian place that he likes. They were jam packed due to it being "ring day" and a wedding rehearsal dinner party so we were seating late (with reservations) and the food arrived even later, much later... When it came it was excellent. I had Veal Oscar. When the bill came for the five of us they did not charge for the food, only drinks. Nice move on them.

Tonight we ate at a place in New Orleans with a friend we are visiting. Excellent again. Prompt and excellent service and great food. I had a grilled Caesar salad and a blackened shrimp and grits cakes. We are here for another night before we head to Memphis so we still need to sort tomorrows meals.

We had a white tail roast from a couple years ago.


Mashed potatoes and boiled carrots.



Rice Krispie treat afterwards.

The dinkfeast continues.

Bits and pieces from around the tenderloin and backstrap! Some in olive oil but the canola batch was definitely better. I grew up on fried venison like this, albeit Crisco. I know there's other ways, but, this sure does the trick for me.

Season the flour?

Always like to have salt, pepper, onion and garlic powder in my flour coatings for red meat.

Going to make some spaghetti and garlic/cheese bread.

Either gonna be Montana Meatloaf or maybe Calico beans with marinated deer loin.

Smoked axis green chile meatloaf......

I salt and pepper the meat direct, and sometimes throw a bit of garlic powder on it too. Maybe I am supposed to salt and pepper after the flour though. Sometimes I will hack them a bit with a knife, on thicker pieces. Dad always did that but he didn't package little bits and pieces like I do. Can't recall having deer "at home" any other way besides all the ground varieties. Elk the same but some broiled, like thin elk T-bones...

I have experimented a bit with things seen here... But, deer crispies is still my standby.

Ohhh yah! That looks good JG!