What's Cooking?

[BilletHead]

4 minutes ago, Terrierman said:

Perfect nasty day to do short ribs.  Browning to get that tasty glaze in the bottom of the Dutch.

Ready for the oven.  Braising liquid is about a cup of Cabernet, about a cup of vegetable stock, about 1/4 cup Lea and Perrins worcestershire, about 2 teaspoons of minced garlic, three bay leaves, some onion and some carrots.  In the oven now for 3 hours at 325.

 

            Looks good Rick! I am trying to conjure up the heavenly smell you have going on down there.

[Terrierman]

13 minutes ago, BilletHead said:

            Looks good Rick! I am trying to conjure up the heavenly smell you have going on down there.

Yeah it's starting to smell pretty good.  I was originally thinking mashed potatoes and peas to go with, but I've got some Kluski noodles that were really good last week in a tuna casserole.  So I'm switching it up.  The peas however, are staying on the menu.  For Ness, cause we all know how he loves his peas.

[BilletHead]

                  With meat gathering seasons pretty much over I am relieved. Time to turn to fishing and the upcoming beehive hobby. Squirrel season came to an end the 15th. I knew with the big wind yesterday that the 14th would be a good day to go one more time. A walk and three came home with me. So, today's meal will be made with these squirrels and two more thawed from the frozen larder. Honey from fall harvest will be incorporated too as I have a bunch to use up . Another blessed gift and thanks to the bees it is rent paid for those ladies and part time gentleman for another year.  Three more apartment complexes are completed, and they are for rent. 

 

We will start with five squirrels broken down into pieces. Some S&P on those pieces. These were nestled on a wire rack in the insta pot for 30 minutes of pressure. Some beef stock under them. Old squirrel need some extra love. 

   Out they came and then coated with seasoned flour and into a hot bath of oil to brown and get crispy.

While that was going, I googled up a honey-based wing sauce. So simple. Half cup honey, three tablespoons of franks red hot and a tablespoon of Worcestershire sauce. Liked the taste so did a double batch. I can see this as a base to tweak in the future. Pat is already speaking of it on fried wild turkey. The squirrel was given a toss in the sauce,

       Good day for cooking. 23 degrees with three inches of freezing rain, sleet and snow outside,

           Plated up with mashed potatoes and big salad,

    

     The end :). 

 

[Terrierman]

15 minutes ago, BilletHead said:

                  With meat gathering seasons pretty much over I am relieved. Time to turn to fishing and the upcoming beehive hobby. Squirrel season came to an end the 15th. I knew with the big wind yesterday that the 14th would be a good day to go one more time. A walk and three came home with me. So, today's meal will be made with these squirrels and two more thawed from the frozen larder. Honey from fall harvest will be incorporated too as I have a bunch to use up . Another blessed gift and thanks to the bees it is rent paid for those ladies and part time gentleman for another year.  Three more apartment complexes are completed, and they are for rent. 

 

We will start with five squirrels broken down into pieces. Some S&P on those pieces. These were nestled on a wire rack in the insta pot for 30 minutes of pressure. Some beef stock under them. Old squirrel need some extra love. 

   Out they came and then coated with seasoned flour and into a hot bath of oil to brown and get crispy.

While that was going, I googled up a honey-based wing sauce. So simple. Half cup honey, three tablespoons of franks red hot and a tablespoon of Worcestershire sauce. Liked the taste so did a double batch. I can see this as a base to tweak in the future. Pat is already speaking of it on fried wild turkey. The squirrel was given a toss in the sauce,

       Good day for cooking. 23 degrees with three inches of freezing rain, sleet and snow outside,

           Plated up with mashed potatoes and big salad,

    

     The end :). 

 

Looks and sounds great.  I wish the person I share my life with liked more wild game in her diet.  She has yet to eat an elk burger which as I've said, is no doubt the best burger I have ever had.

[BilletHead]

6 minutes ago, Terrierman said:

Looks and sounds great.  I wish the person I share my life with liked more wild game in her diet.  She has yet to eat an elk burger which as I've said, is no doubt the best burger I have ever had.

           I have only had elk twice and liked it a bunch. I do not think there is anything Pat would not try once. Liver is a no go for each of us. I was really surprised when she dug into Venison heart tar- tar and cleaned her plate before I did mine.  

[Johnsfolly]

33 minutes ago, BilletHead said:

                  With meat gathering seasons pretty much over I am relieved. Time to turn to fishing and the upcoming beehive hobby. Squirrel season came to an end the 15th. I knew with the big wind yesterday that the 14th would be a good day to go one more time. A walk and three came home with me. So, today's meal will be made with these squirrels and two more thawed from the frozen larder. Honey from fall harvest will be incorporated too as I have a bunch to use up . Another blessed gift and thanks to the bees it is rent paid for those ladies and part time gentleman for another year.  Three more apartment complexes are completed, and they are for rent. 

 

We will start with five squirrels broken down into pieces. Some S&P on those pieces. These were nestled on a wire rack in the insta pot for 30 minutes of pressure. Some beef stock under them. Old squirrel need some extra love. 

   Out they came and then coated with seasoned flour and into a hot bath of oil to brown and get crispy.

While that was going, I googled up a honey-based wing sauce. So simple. Half cup honey, three tablespoons of franks red hot and a tablespoon of Worcestershire sauce. Liked the taste so did a double batch. I can see this as a base to tweak in the future. Pat is already speaking of it on fried wild turkey. The squirrel was given a toss in the sauce,

       Good day for cooking. 23 degrees with three inches of freezing rain, sleet and snow outside,

           Plated up with mashed potatoes and big salad,

    

     The end :). 

 

Looks great Marty! Our season goes to the 28th. We have all new neighbors now and need their permission for us to gun hunt those bushytails. May or May not get that before the end of the season.

[BilletHead]

9 minutes ago, Johnsfolly said:

Looks great Marty! Our season goes to the 28th. We have all new neighbors now and need their permission for us to gun hunt those bushytails. May or May not get that before the end of the season.

            Thanks John,

 I hope you can get the go ahead. The stuff is lean and good for you. Very versatile too. 

[Terrierman]

22 minutes ago, BilletHead said:

           I have only had elk twice and liked it a bunch. I do not think there is anything Pat would not try once. Liver is a no go for each of us. I was really surprised when she dug into Venison heart tar- tar and cleaned her plate before I did mine.  

Heart tartare?  I've always characterized as a great steak.  Pure muscle.  I have an elk heart and half of a second one frozen right now.  I'll give that a whirl, trust me.

BTW, I bet you already have a vacuum sealer.  If you don't, get one.  I didn't but got one for the elk.  Super useful.

[Johnsfolly]

9 minutes ago, Terrierman said:

Heart tartare?  I've always characterized as a great steak.  Pure muscle.  I have an elk heart and half of a second one frozen right now.  I'll give that a whirl, trust me.

BTW, I bet you already have a vacuum sealer.  If you don't, get one.  I didn't but got one for the elk.  Super useful.

Livie prefers it when we add vinegar to heart and then grill it. She likes that tangy taste. May try tartar with the heart(s) from next year's deer. 

[BilletHead]

40 minutes ago, Terrierman said:

Heart tartare?  I've always characterized as a great steak.  Pure muscle.  I have an elk heart and half of a second one frozen right now.  I'll give that a whirl, trust me.

BTW, I bet you already have a vacuum sealer.  If you don't, get one.  I didn't but got one for the elk.  Super useful.

              Vac sealers rock! We are on our third one. Been using for years. Wore two out.