What's Cooking?

[Chief Grey Bear]

How about a Western Skillet with turkey?

 

[Chief Grey Bear]

1 minute ago, BilletHead said:

   Bacon!

     Been lacking on posts. So here we go. Bought a pork belly. Wanted to try my hand at doing bacon. This recipe I found is Asian inspired.

http://honest-food.net/2011/03/22/sichuan-bacon/

   The finished product and a test fry. Actually a pretty meaty belly but the first few cuts were a bit fatty. For dinner yesterday afternoon had this bacon and eggs. The bacon is really Asian flavored but the eggs fried in the fat did not seem to pick up the flavor,

 BilletHead approved !

  

 

Chief approved too!!

[BilletHead]

   Sausage !

The BilletHead finally broke down and shot a little buck. This year really did not care if I shot one or not but did want one for trying new recipes from a new book. This is not from the book but one we have done many times before. Half ground deer and half pork butt. Breakfast so it has fresh sage and thyme from our garden. This grind netted twenty pounds. We froze up patties that turned out more burger sized (72) and then some flat packages that can be thawed, cut in squares, or formed, or crumbled depending on the meal. Very tasty batch,

   BilletHead

 

[BilletHead]

   Smoked duck!

I think the best batch we have ever done,

http://www.ducks.org/Hunting/Waterfowl-Recipes-Wild-Game-Cooking/Where-Theres-Smoke-Theres-Flavor/poe/recentadded

  Got to do something with all these tasty flying creatures. A mix of gadwall, mallard and a bunch of teal. Vacuum sealed there will be a supply for snacking and mini meals for quite some time. Just snacked on some with some moody blue cheese,

  BilletHead

 

[Chief Grey Bear]

11 minutes ago, BilletHead said:

   Sausage !

The BilletHead finally broke down and shot a little buck. This year really did not care if I shot one or not but did want one for trying new recipes from a new book. This is not from the book but one we have done many times before. Half ground deer and half pork butt. Breakfast so it has fresh sage and thyme from our garden. This grind netted twenty pounds. We froze up patties that turned out more burger sized (72) and then some flat packages that can be thawed, cut in squares, or formed, or crumbled depending on the meal. Very tasty batch,

   BilletHead

 

We don't add any beef or pork. We just prefer and enjoy the flavor of straight venison. 

I too have made breakfast sausage out of venison. I use a Jimmy Dean clone recipe from the web. Wow is that good stuff. And healthy!

[BilletHead]

  Whole deer shoulder!

   Well one from my new cookbook. Buck, buck, moose by Hank Shaw. We always loathe cutting up the shoulder. Just a pain to do I think. It is always the last part to be picked out to be dissected. Mrs. BilletHead usually grabs the back straps and I began work on the the hams. After this cook up there will never be a shoulder cut up again. It will be vacuum sealed whole.  A light coat of olive oil and salted well. Then into a roasting pan uncovered for an initial browning. After that pulled out, Then a bottle of wine scraping the bits in the roaster. Herbs from the garden in the bottom and then the roast back on top of that. Fill with broth until half way up the roast. Cover and cook three hours. Since this was a larger cut we went four hours until it breaks down. AND it did! Then uncover and brown again on top. Pull out to cool. Strain the cooking liquid and simmer it down for a sauce. Paired this with some chunked yellow potatoes and carrots that had been coated in goose fat and sprinkled in lemon pepper. Put in a cast iron skillet and slid into the oven to get happy. Photo does not do the plate justice. Fine dining right here folks,

   BilletHead

 

[Chief Grey Bear]

3 minutes ago, BilletHead said:

  Whole deer shoulder!

   Well one from my new cookbook. Buck, buck, moose by Hank Shaw. We always loathe cutting up the shoulder. Just a pain to do I think. It is always the last part to be picked out to be dissected. Mrs. BilletHead usually grabs the back straps and I began work on the the hams. After this cook up there will never be a shoulder cut up again. It will be vacuum sealed whole.  A light coat of olive oil and salted well. Then into a roasting pan uncovered for an initial browning. After that pulled out, Then a bottle of wine scraping the bits in the roaster. Herbs from the garden in the bottom and then the roast back on top of that. Fill with broth until half way up the roast. Cover and cook three hours. Since this was a larger cut we went four hours until it breaks down. AND it did! Then uncover and brown again on top. Pull out to cool. Strain the cooking liquid and simmer it down for a sauce. Paired this with some chunked yellow potatoes and carrots that had been coated in goose fat and sprinkled in lemon pepper. Put in a cast iron skillet and slid into the oven to get happy. Photo does not do the plate justice. Fine dining right here folks,

   BilletHead

 

Holio Molio! You are on fire today!!

[BilletHead]

    Yes Chief we have done some straight deer too. We found it needing some fat for frying. Have some spicy goose summer sausage in the fridge curing right now. it will go in the smoker sometime tomorrow. Here is to hoping it turns out good.

BilletHead

[rps]

Much awesomeness going on here.

[Chief Grey Bear]

I love looking through this book. 

I love Minced Meat pie. But I've never been brave enough to tackle the one in this book. But boy it looks good. 

I like collecting older cookbooks. Not only for the recipes, but the photos that were cutting edge in 40's, 50's, 60's, and 70's are really cool in my opinion. It just really takes you back home. 

I only post this today because Marty mentioned his Game cookbook and wanted to share this one with y'all.