Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Italian Beef (Pic heavy)

I only care what you think. Hope it isn't too greasy.



Travis

Nailed it... elk roast

New Years day dinner.

(sausage hiding under the 'beef')


Filing this recipe away as a keeper.

Glad it worked out.



Travis

Love your choice in an ALE!

Ditto. WT deer roast used for New Year's Day lunch with the family. Rave reviews - it won't be the last time this gets done.

Got to love hiding the sausage!


sort of surprised Sgt. Travis didn't pick up on that!

My New Year resolution is to be more Christ like so I'm not making dick jokes.

i.e. "nimrod buried his sausage between her roast beef."



Travis

i do mine without the sausage. i add half a jar of chopped pepperonci and half a jar of sweet peppers and the juice from both. and instead of water i use a can of beef broth. good stuff.

That's weird. I wasn't making a dick joke.

that would explain all the little nimrods we have living in our home
3 and a 4th due in February

Kids are good.


Travis

Finally made this yesterday with elk roast and local made sausage. It was outstanding.
Thanks Father Flave.

You'll eat anything with sausage.

My wife just text me. They believe she is going into labor.



Travis

What caliber?




Never had a sausage as good as yours...
Nor one longer than Gruff's.

I won't know until she texts me that info.



Travis

Made this last weekend minus the sausage. It was a hit! Mrs. Pointer likes 'flave meat more than mine...

Where's the hot giardeneria?
You must be from the fooking suburbs.

Here's the recipe for the hot giardeneria.
1 cup chopped carrots
1 cup chopped celery
1 cup chopped cauliflower
8-10 sliced serrano peppers
6-chopped cloves of garlic
1 cup sliced green olives w/ pimento
1 cup chopped red peppers

soak everything in a bowl of salt water overnight in the fridge.
Next day rinse salt off mixture and place an equal portion in quart jars.

Mix 1 cup olive oil, 1 cup canola oil, and 1/3 cup white vinegar in a bowl and add a few teaspoons of either oregano or italian seasonings and black pepper to taste. Mix thoroughly and pour into the quart jars until you cover the giardeneria mix.
Refrigerate for 24 hours, it'll only get better the longer it sits. Should keep in the fridge for about 3 weeks.

[quote=fish head]That looks pretty except for a couple of things.

Get rid of the italian sausage, zesty italian dressing seasoning, buns and use mexican seasonings and flour tortillas and you've got some mighty fine fajita fixins.



what Mexican seasonings would you use?

Just got around to trying this. This is seriously good schidt. Used venison instead of beef.