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Post by griswold on Jan 16, 2018 18:27:04 GMT -5
Ten degrees outside and I'm thankful to have some really good Cajun deer links for supper tonight. We had some deer 'lil smokies made this year too. Wife wrapped them in bacon and served at a Christmas event and they were a big hit. Anybody else eating anything good from hunting season - or recommend anything to get next time? Archery is only 8.5 months away...
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Post by dbd870 on Jan 16, 2018 19:09:09 GMT -5
Haven't got into the button yet
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Post by Pinoc on Jan 16, 2018 19:54:33 GMT -5
Had some bass fillets couple nights ago just baked in the oven with olive oil and asparagus. Deer chili last night and a deer roast thawing for the crockpot for Thursday.
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Post by esshup on Jan 16, 2018 20:14:10 GMT -5
Venison mostly, but when the weather allows I'm going to either have fresh Yellow Perch or Rainbow Trout.
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Post by hornzilla on Jan 16, 2018 21:11:25 GMT -5
Venison and waterfowl.
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Post by nfalls116 on Jan 16, 2018 21:49:11 GMT -5
Deer and some goose if anyone gets some for me
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Post by tynimiller on Jan 16, 2018 21:56:41 GMT -5
Have had some bison....and goat  Local all natural local or 100% gtg farm/pasture raised animals for the win. Costs more but I'll take it. No deer dropped this year so gonna take it slow on what we got left in the veni categories. |
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Post by lawrencecountyhunter on Jan 16, 2018 22:27:40 GMT -5
I'm most of the way through my pronghorn. Got 2 whitetails in the freezer I'll start on next.
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Post by tynimiller on Jan 16, 2018 22:39:30 GMT -5
I'm most of the way through my pronghorn. Got 2 whitetails in the freezer I'll start on next. What would you say Pronghorn is closer to Elk or Venison if you've had Elk? I keep hearing differing opinions. |
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Post by bill9068 on Jan 16, 2018 23:10:33 GMT -5
Just made 15 pounds of deer jerky this week.
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Post by deadeer on Jan 17, 2018 0:36:38 GMT -5
Venison poppers. Piece of backstrap, smear of cream cheese, jalapeno piece, wrapped with bacon, cooked in the smoker. Oh man!
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Post by beermaker on Jan 17, 2018 6:26:03 GMT -5
Deer and some goose if anyone gets some for me How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. |
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Post by featherduster on Jan 17, 2018 6:47:57 GMT -5
Deer and some goose if anyone gets some for me How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. Fillet out the breasts and save the skinless legs,cut the breasts in half length wise. Buy a bag of sour kraut and rinse it real good, layer a large crock-pot with baby carrots,quartered potatoes, kraut,and goose meat. Sprinkle about 2-3 heaping tablespoons of brown sugar on top then slow cook till the meat is about to fall off the bone of the legs. The legs are the best part, a real good quality mustard like dill mustard or a dark German mustard goes well with goose meat. ENJOY! |
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Post by featherduster on Jan 17, 2018 6:57:06 GMT -5
I have deer,duck,goose pheasant,dove,walleye,perch,bluegill,bullheads,salmon,lake trout,and frog legs.
Also have honey and moral mushrooms.
At this time of the year we will be eating wild caught game at least 3 times a week.
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Post by esshup on Jan 17, 2018 8:12:06 GMT -5
I'm most of the way through my pronghorn. Got 2 whitetails in the freezer I'll start on next. What would you say Pronghorn is closer to Elk or Venison if you've had Elk? I keep hearing differing opinions. That would depend on a number of things. Most importantly how was if the Pronghorn was running before it was shot or if it was just calmly grazing. Next would be how it was taken care of after it was field dressed. My cousin lives in Wy, and usually gets an Elk every year in Colorado. His Mom, my Aunt, lives in Northern Wisconsin. He goes back there to deer hunt and leaves the deer with her, along with bringing her some elk meat. I've shot deer here in Indiana and brought them up there for her because the deer hunting there is a hit or miss thing now that it is bucks only. Deer population is really, really low with the wolves and bears there too. There is no agriculture there, and very little mast trees, so the deer live on browse starting mid October thru March. She says that Elk is the best, followed very, very closely by Indiana deer. I've had Elk that was shot and dropped as it was calmly grazing, and I've had Elk that was shot and dropped after it ran 1/2 mile. HUGE difference in the taste and toughness. Cow was calm, yearling ran. Yearling was tough and tasted like deer from up North. Cow was tender and was very close to our agriculture fed deer, with what I think was a better taste, but durn close. Pronghorn that have not been running and are cooled down with ice as soon as they are field dressed taste like good Elk or really mild Indiana deer with a hint of sage. A running pronghorn is like eating shoe leather with a tint of iron in it. |
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Post by schall53 on Jan 17, 2018 9:22:29 GMT -5
Whitetail, mule deer, turkey, walleye, perch, bluegill, crappie, and a few catfish.
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Post by benj on Jan 17, 2018 11:07:29 GMT -5
Regularly eating venison burger from this years buck; the boys and I eat it no problem, my wife not so much( but that's ok!). lol Haven't bought hamburger in months, and probably have about 30 lbs or so left in the freezer. Also have some jerky that I'm saving for later.
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Post by hornzilla on Jan 17, 2018 11:24:55 GMT -5
Deer and some goose if anyone gets some for me How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. Boneless skinless breast meat. Soak over night in milk. Drain off milk. Put meat in crock pot and cover with beef broth and a large onion. Cook on low over night or all day. Then drain liquid and mix in favorite bbq. |
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Post by mjaburton on Jan 17, 2018 11:40:42 GMT -5
Venison, bluegill and crappie for me.
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Post by span870 on Jan 17, 2018 14:01:05 GMT -5
Venison breakfast sausage. I made it for the first time this year. There will be a whole deer turned into breakfast sausage next year. Venison burgers with bacon and some with bacon and cheese ground into the mix. If I can get my lazy buddy to help out building my overtly large smoke house, they'll be smoke sausage in the mix next year.
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Local all natural local or 100% gtg farm/pasture raised animals for the win. Costs more but I'll take it. 
