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Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]


Iron Skillet Elk Loin with Red Wine Veal Demi-Glacé, Garlic Mashers, Broccoli Rabe


Very delicate and closely spaced rib bones for an elk. Is that a domestic calf?

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Originally Posted by TimberRunner
Elk rinderrouladen and cauliflower puree.

Tough elk shoulder roast cut up and pounded thin, then coated with German mustard, a few onion pieces, 1/2 slice bacon and some sour pickles. Rolled up and toothpicks in.

Browned rouladen and then started braising liquid with a nice mix of veggies. About 100 min in 325 deg oven with red wine, lamb bone broth, tomato paste and a few bay leaves.

Strained liquid and thickened slightly. Very good for a tougher cut. The vinegar of the sour pickle is smoothed out by the braising liquid.
Rinderrouladen is new to me, but I love the idea of stuffing thin meat slices with mustard, bacon and sour pickles!

I've saved this to my hard disk and I will be making it with moose.

Thank you very much for posting this TimberRunner!

Cheers from Sweden,
John

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Originally Posted by TimberRunner
Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]


Iron Skillet Elk Loin with Red Wine Veal Demi-Glacé, Garlic Mashers, Broccoli Rabe


Very delicate and closely spaced rib bones for an elk. Is that a domestic calf?

Oh chit, that's a fork. Nevermind.

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No pics, but I fixed scallops in the air fryer. Sprinkled with Old Bay and brushed with melted bacon grease. Six minutes @380.

Not too shabby.


What fresh Hell is this?
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[Linked Image from i.postimg.cc]

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Popcorn.


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[Linked Image from i.postimg.cc]

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[Linked Image from i.postimg.cc]


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Nice 'ber !


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Works for me Rick !


Paul.

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Originally Posted by TimberRunner
Originally Posted by TimberRunner
Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]


Iron Skillet Elk Loin with Red Wine Veal Demi-Glacé, Garlic Mashers, Broccoli Rabe


Very delicate and closely spaced rib bones for an elk. Is that a domestic calf?

Oh chit, that's a fork. Nevermind.

ROTFFLMFAO !!

I was trying to see what you were talking about !!

TFF Mate !!

19 wobbly pops in ?


Paul.

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IC B3

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Originally Posted by robertham1
[Linked Image from i.postimg.cc]

LIKE !!!


Paul.

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[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Amazing !


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Originally Posted by New_2_99s
[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Amazing !


Looks great and different. Will you post the recipe for the marinade please? I’ll try it with baby backs!


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Rick, it was loosely based on this; & adjusted, as highlighted.

https://www.nigella.com/recipes/lamb-ribs-with-nigella-and-cumin-seeds

INGREDIENTS

4 teaspoons nigella seeds2 tbls Anise seeds & 2tbls of Caraway seeds
43 tablespoons cumin seeds

2 Tbls red pepper flakes (not in original recipe)

4 tablespoons olive oil
4 tablespoons soy sauce
4 cloves garlic (peeled and finely grated, or minced)4 inch long squirts
24 lamb ribs (cut from 3 lamb breasts, bones in) Ribs were from 1 side of a 70lb carcass weight, local lamb.

cooked, fan forced 315* F, for just shy of 2 hours, slightly crusty outside, buttery soft inside.


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Originally Posted by New_2_99s
Originally Posted by TimberRunner
Originally Posted by TimberRunner
Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]


Iron Skillet Elk Loin with Red Wine Veal Demi-Glacé, Garlic Mashers, Broccoli Rabe


Very delicate and closely spaced rib bones for an elk. Is that a domestic calf?

Oh chit, that's a fork. Nevermind.

ROTFFLMFAO !!

I was trying to see what you were talking about !!

TFF Mate !!

19 wobbly pops in ?


Hahaha. I think I'd only had a glass of wine with dinner. I probably had my contacts in, so can't see upclose fine detail well. It is pretty damn funny now that I go back and look at it.

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Originally Posted by New_2_99s
Rick, it was loosely based on this; & adjusted, as highlighted.

https://www.nigella.com/recipes/lamb-ribs-with-nigella-and-cumin-seeds

INGREDIENTS

4 teaspoons nigella seeds2 tbls Anise seeds & 2tbls of Caraway seeds
43 tablespoons cumin seeds

2 Tbls red pepper flakes (not in original recipe)

4 tablespoons olive oil
4 tablespoons soy sauce
4 cloves garlic (peeled and finely grated, or minced)4 inch long squirts
24 lamb ribs (cut from 3 lamb breasts, bones in) Ribs were from 1 side of a 70lb carcass weight, local lamb.

cooked, fan forced 315* F, for just shy of 2 hours, slightly crusty outside, buttery soft inside.



Thank you!


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Half a brat, white bun, yellow mustard, chips.


These premises insured by a Sheltie in Training ,--- and Cooey.o
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Stxhunter soup “AKA Menudo”[Linked Image from i.imgur.com]
Thanks for the inspiration Roger. Been a long time since I’ve had it, and never made it.

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Farming,

Well freakin done!

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Righteous FarmFella !


Paul.

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