What's Cooking?

[Foghorn]

Around here I get a lot of "that will be my Christmas present this year." We are currently about 50 years ahead on those presents.🤣 

[ness]

On 9/27/2023 at 6:24 PM, BilletHead said:

  we need a food post as @rps is keeping this thread alive. I have one started. Just what is in this deep hammered lodge in the oven? 

   You will know soon enough😉S

  Southern Squirrel Fricassee,

Looks good. What’s in the sauce?

[BilletHead]

3 hours ago, ness said:

Looks good. What’s in the sauce?

      What little cooking fat that is left, Grated onion, flour with a bit of Creole or Cajun seasoning, Squirrel or pheasant or chicken stock. I used some squirrel and chicken stock I had retained and frozen up. 2 cloves of garlic, half of a can of beer. At the end before serving 1/2 cup heavy cream. Worcestershire sauce to taste, Black Pepper and hot sauce to taste. 

  Really easy to make. and can sub pheasant, turkey, quail, Rabbit, sage grouse, dove and woodcock. I will say anything even domestic would be good in this. Chicken, pork loin or chop. 

  Here are a few that can be subbed A Variety of game by Hank Shaw. This recipe is not listed from this link. I have had The White Rabbit but used Squirrel. The Hmong Squirrel stew, braised rabbit with garlic, the white rabbit, burgoo, Sichuan rabbit with peanuts, Braised Squirrel Aurora (our favorite). All of these can be subbed with similar meat of what is called for. 

   Today Pat took our doctor she works with daily some of what I posted. Pat did debone it for her. Loved it. She has had several dishes pat has taken in. Only one thing she could not get passed. Authentic Cajun dirty rice. We made it lie you are supposed to. Some duck and goose liver and hearts. It's just a wee bit and is what makes it dirty. She was told ahead of time and has a thing about organ meat. She did try it but just the thought of that caused a nope reaction. Folks that cringe at what we eat have no idea and need to get over it. 

Rabbit Recipes - Recipes for Rabbit, Hare and Squirrel | Hank Shaw (honest-food.net)

[rps]

I tell people that say they do not like something that they simply have not had it fixed properly. Most of the time I am correct. Sadly, not always.

Tonight was Nancy's incredible rolls and pasta fazool.

 

[ness]

14 hours ago, rps said:

I tell people that say they do not like something that they simply have not had it fixed properly. Most of the time I am correct. Sadly, not always.

Tonight was Nancy's incredible rolls and pasta fazool.

 

Those rolls! Dang. 

[BilletHead]

21 hours ago, rps said:

I tell people that say they do not like something that they simply have not had it fixed properly. Most of the time I am correct. Sadly, not always.

Tonight was Nancy's incredible rolls and pasta fazool.

 

           This reminds me I am about ready for a skillet of Pat's potato rolls! Thanks, RPS for posting and Nancy for doing her magic. 

[BilletHead]

   Venison Backstrap loin two ways today,

        Venison Carpaccio. We have been wanting to do this for some time. Raw Venison. Have dome Venison heart Tar Tar before and liked that. First i will tell you I would not do this dish with a processed deer meat from anyone else, but Pat and I. W know exactually how Our Venison is handled from the time it hits the ground until it goes into the freezer. Second, I would not do this unless the meat has been frozen for a time in a freezer that goes to 10 degrees. The one we use for this actually goes to -10 degrees. This assures any critter that might be in the meat is dead. How we process our venison from the time it hits the ground until it goes into said freezer is taking care of the other element in this dish. 

    Thinly sliced and between two pieces of plastic (gallon ziplock freezer bag) with flat tenderizer hammer worked over super thin, 

    Then a dressing drizzled on, Layer of baby greens and shaved Parm. Then more dressing. Some crusty bread. We used Italian loaf buttered and toasted in skillet. 

   

    It's an appetizer dish.  What did we think? Nothing to compare to for us. We both tool a slice and loaded the lettuce and sopped up some dressing. Put on bread and took a bite. Interesting with the meat texture. It was good. As we kept eating the better it tasted. Why? I really don't know but this I do know as we cleaned up that plate and looked at the empty plate, we were wishing there was more to eat. 

      Later on, we used the rest of the loin piece to make a Japanese broth and venison like a Ramin dish. Seen this prepared on Farming the Wild. Ingredients are all there but had to guess on the amount of each used. Venison Ramin. It too was a first-time deal. It will be done again and again. A light healthy meal and very tasty. We did use Pho broth. The venison was again cut thin, not pounded into submission but just put into the hot broth to be cooked for 60 seconds before heading into dish, after it is in there the broth is pored in.  A couple things that will be done differently is instead of red pepper flakes for a slight bite We will use thin sliced pepper like a serrano. Here is the layered dish and then stirred up to mix the goodies before eating.  

     Seven minute soft boiled eggs too. 

 

[rps]

It was a stew kind of evening.

[BilletHead]

15 hours ago, rps said:

It was a stew kind of evening.

Nice and with this weather change and more to come it will become even more that kinda evenings.

[Dutch]

Smoked mahi mahi with broccoli and a side salad.