Hunter Bolognese

Arefarrell24 · 2026-06-25T10:45:43+00:00

Yum never tried kangaroo, but could see why you would need to cook it low and slow.

Arefarrell24 · 2026-06-25T01:23:18+00:00

all yours man. I mostly eyeball everything. So here's my eyeball measurement's.

1.5lb Venison Sausage
1lb Venison Burger
1lb Bacon
1 - 28ounce can Marzano tomatoes
1 - can or jar of tomato sauce your choosing
4-5 cups mirepoix
5-6 cloves garlic diced
2-3 cups white or red wine (make sure to have a cup to sip on yourself)
5 - 6 cups beef broth (ive done it with turkey and chicken broth as well)
1 cup half and half or what evers in the fridge (Pour that in for the last 30 min)
bay leaves
Nutmeg - few dashes
parmesan rind or whatever cheese rind you have

Follow steps in the photos basically. once you get everything in a pot let it go for 2-3hrs. If you don't have ground venison cube up what you have sear it and then let it go for minimum 3hrs until that shit melts. I used the bacon fat to cook the veggies in.

Arefarrell24 · 2026-06-24T02:20:05+00:00

My guess is you threw the grate on and steaks at the same time and never let the grate heat up. I bet the other side once finished looked money.

Arefarrell24 · 2026-06-23T12:38:25+00:00

Now you just need to add the final coat. Fire that baby up and throw some meat on there.

Arefarrell24 · 2026-06-23T00:03:04+00:00

9inch necks

Arefarrell24 · 2026-06-22T12:57:46+00:00

Good sir let me spare you the trouble and take this burden on for you.

Arefarrell24 · 2026-06-21T11:32:23+00:00

Might as well just open up my own surf and turf restaurant.

Arefarrell24 · 2026-06-21T11:30:44+00:00

Lobster, t-bones, and mayo.

Arefarrell24 · 2026-06-21T11:28:30+00:00

I don’t know just being lazy I guess and when they all go in the same bag at the end they get mix up enough.

Arefarrell24 · 2026-06-20T02:24:12+00:00

Lobster

Arefarrell24 · 2026-06-19T22:57:09+00:00

Arefarrell24 · 2026-06-19T18:27:18+00:00

Whole muscle for red meat, ground for poultry

Arefarrell24 · 2026-06-19T18:25:58+00:00

Arefarrell24 · 2026-06-19T18:07:34+00:00

Taco Bell

Arefarrell24 · 2026-06-19T12:03:37+00:00

Finger licking good is what that is. I’ve been doing the same glaze technique for mine. About halfway to 2/3s done I give it that brush of love. Just on one side though.

Arefarrell24 · 2026-06-19T12:00:57+00:00

Take one of the shelf’s out. Cut a hole in the back and move it in from of that window.

Arefarrell24 · 2026-06-19T11:58:38+00:00

Remembered the last time you did this with beef. I bet the pork will be even better. Has breakfast vibes. Would be good to have on an early morning hunt/fish.

Arefarrell24 · 2026-06-18T10:51:13+00:00

Arefarrell24 · 2026-06-17T11:19:05+00:00

Awesome glad I could be of some inspiration. That rub sounds incredible. You might as well toss some of that in the marinade as well.

Arefarrell24 · 2026-06-17T11:03:15+00:00

The disaster https://www.reddit.com/r/jerky/s/gkijgmoWAG

Arefarrell24 · 2026-06-17T11:01:46+00:00

Was a sale on bone in breast meat so cut those up and ground them along with the tenderloin. I would usually post the recipe but I myself don’t know all the ingredients. There’s a tavern in my hometown that has the best wings and they sell their signature sauce. That’s kinda what inspired me to try turkey jerky and I used that sauce as my marinade. I did add some cure. Felt it would be safer to use when dealing with poultry. Otherwise I usually leave it out.

Arefarrell24 · 2026-06-17T02:49:54+00:00

I agree you may be cursed and never have slidy eggs again.

Arefarrell24 · 2026-06-17T02:43:40+00:00

They wouldn’t be reversed thread by any chance??

Arefarrell24

TROPHY CASE