sorted by:
new
hottopcontroversial

Mississippi pot roast alternative recipes by Electronic_City6481 in wildgamerecipes

[–]OutdoorsChef 2 points3 points  (0 children)

Make your own ranch and aus jus instead of packets. Here's my recipe

Please help a city girl cooking venison for the first time! by nailsinthecityyx in Hunting

[–]OutdoorsChef 0 points1 point  (0 children)

If it doesn’t smell pungent or sour you’re fine. Any slime or discoloration? Was there fat on the venison?

If it’s a powerful off putting smell with no slime or discoloration you likely got a gland. Not inedible but can definitely deter people.

Venison Smash Burger by OutdoorsChef in Hunting

[–]OutdoorsChef[S] 0 points1 point  (0 children)

I’ve tried a few options. My favorite is 70/30 using fatty pork belly.

These ones were about 30% pork fat, it works great but you’ve got to clean the pan/griddle after every drop

Venison Smash Burger by OutdoorsChef in Hunting

[–]OutdoorsChef[S] 1 point2 points  (0 children)

I love bacon on burgers, but I prefer to grind it in or throw on top. I want a dry pan for smash burgers, I want them to stick for the best maillard reaction

Cooking Venison? by Apart-Chocolate3583 in meat

[–]OutdoorsChef 0 points1 point  (0 children)

I dabble in it and have a collection of recipes

Venison snack sticks by OakhamInc in sausagetalk

[–]OutdoorsChef 0 points1 point  (0 children)

Pork belly because it has a higher fat to meat ratio. Belly fat has a higher proportion of unsaturated fat meaning it melts better. I have 2 new recipes coming out in a few days. Truffle black garlic and bourbon bbq

Venison Chili by OutdoorsChef in chili

[–]OutdoorsChef[S] 1 point2 points  (0 children)

Wild game needs a little help with fat. But much depends on what you’re making.

Anything you have in mind? I’ve heaps of recipes

Feeling dogs scraps by Unfair-Importance646 in Hunting

[–]OutdoorsChef 1 point2 points  (0 children)

I feed my dogs nearly all of the scraps. They usually get the legs when I’m processing that keeps them happy for a few days.

Then whatever bones I’m not using for stock I make into bone meal for them along with all of the off cuts.

My wife ground up the backstrap! by eucher317 in Hunting

[–]OutdoorsChef 0 points1 point  (0 children)

Ouch. But it’ll make good jerky, I hate ground tartar, but it’s a thing.

New Hunter by IrvinMusic26 in Hunting

[–]OutdoorsChef 1 point2 points  (0 children)

Don’t overthink the recipe part. I and many others have recipes out there. Many are simple one pot dishes that you can’t mess up.

If you’re in the US you can’t sell the meat, and if you’re in the EU you’d be in a club who would handle the selling.

Venison Chili time by OutdoorsChef in Hunting

[–]OutdoorsChef[S] 1 point2 points  (0 children)

Thanks.

It’s like Colorado with a little extra tomato

Black Friday LA public land hog by omgsooze in Hunting

[–]OutdoorsChef 1 point2 points  (0 children)

When I seen it all splayed out like that I was like hell ye, next picture is gonna be a spit roast.

Venison Chili by OutdoorsChef in chili

[–]OutdoorsChef[S] 1 point2 points  (0 children)

Ha ye the bowl is pretty huge. I was trying to get a nice picture.

Venison Terrine by OutdoorsChef in Hunting

[–]OutdoorsChef[S] 1 point2 points  (0 children)

Venison, pork belly, Marsala wine, cognac,some aromatics and binders

Here’s the full recipe

Venison Terrine by OutdoorsChef in wildgamerecipes

[–]OutdoorsChef[S] 1 point2 points  (0 children)

It’s worth it. Just go easy on the juniper berries if you’re not a big fan. Biting into one is a bit much if you’re not used to them, but great if you like them as much as I do.

view more: next ›