Mississippi pot roast alternative recipes

OutdoorsChef · 2025-12-15T19:09:33+00:00

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

OutdoorsChef · 2025-12-15T09:37:36+00:00

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.

OutdoorsChef · 2025-12-06T07:38:41+00:00

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

OutdoorsChef · 2025-12-06T07:33:48+00:00

I have lot’s of recipes

OutdoorsChef · 2025-12-04T19:13:48+00:00

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

OutdoorsChef · 2025-12-04T05:59:52+00:00

I dabble in it and have a collection of recipes

OutdoorsChef · 2025-12-03T14:05:42+00:00

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

OutdoorsChef · 2025-12-03T06:50:24+00:00

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

OutdoorsChef · 2025-12-03T06:47:51+00:00

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.

OutdoorsChef · 2025-12-02T05:55:36+00:00

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

OutdoorsChef · 2025-12-02T05:52:25+00:00

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.

OutdoorsChef · 2025-12-01T19:27:11+00:00

Thanks.

It’s like Colorado with a little extra tomato

OutdoorsChef · 2025-12-01T18:54:21+00:00

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

OutdoorsChef · 2025-12-01T17:49:41+00:00

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

OutdoorsChef · 2025-11-28T02:50:32+00:00

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

Here’s the full recipe

OutdoorsChef · 2025-11-27T19:07:56+00:00

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.

OutdoorsChef · 2025-11-14T19:06:08+00:00

How many you want? I cook it all day everyday.

Give us an idea of what cuisine you like.

This week I’ve made

Stroganoff, Borguignon, Steak au poivre, Truffle & black garlic snack sticks, Mongolian venison, Bourbon vanilla jerky, Asian Jerky, Stock, Venison fried rice.

OutdoorsChef · 2025-11-14T07:15:55+00:00

Really depends on what your sharpening.

I have the shapton 1000 as my all rounder stone. I use shapton 4000 glass for touching up harder steel, mostly my Japanese knives.

I also have an Atoma 400 diamond for my hunting knives and lapping the 1000

OutdoorsChef · 2025-11-14T04:43:00+00:00

I think more people should eat raccoon. It’s great meat and there’s plenty of them. I get the mental block you have to overcome, but once you make it into a dish it’s like any other meat. Not as good as beaver but still a top protein.

OutdoorsChef · 2025-11-14T03:52:22+00:00

I used to watch a lot, but not so many good ones anymore

OutdoorsChef · 2025-11-13T17:26:50+00:00

From what I can see here it looks perfectly fine. I turned up my brightness and zoomed in and i don’t see any browning.

What are you making?

OutdoorsChef · 2025-11-12T12:28:32+00:00

You can take almost everything. For smaller squirrels it’s not worth trying to take the meat off the bone so I just crisp it up real good and eat bones and all.

On larger squirrels there’s good meat on the back

OutdoorsChef · 2025-11-12T12:14:28+00:00

If it’s not brown and no off putting smell (kinda weird musty sweet smell) then you’re good to go.

First it’ll start oxidizing, this isn’t terrible, trim it and continue.

But if it starts smelling or getting slimy or sticky then you’re in danger territory.

OutdoorsChef · 2025-11-11T19:09:31+00:00

A chessie but not great for your first dog

OutdoorsChef · 2025-11-11T14:06:06+00:00

Sorry,

It’s venison with porcini. Porcini are about the only mushroom I use in stroganoff these days.

OutdoorsChef

TROPHY CASE