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  1. WoodMoose

    Plate ‘em up

    that answers the question I had in my mind - they didn't look wild, but do look awersomely delicious
  2. WoodMoose

    Plate ‘em up

    Caught some leftover stocked trout (in Southern Louisiana of all places) - all 4 were "baking sized" for me (14" plus) Wife baked me one for dinner tonight - had the hearts seasoned and sauteed for an appetizer
  3. WoodMoose

    Javelina Stew

    Yup - buddy of mine when I was in Army,,,, he was Air Force
  4. WoodMoose

    Plate ‘em up

    Sandhill Crane breast sandwich with a garlic aoli
  5. WoodMoose

    Javelina Stew

    This time was a few hours south of San Antonio
  6. WoodMoose

    Javelina Stew

    They are remotely (like 40 million years or some such) related to pigs I’m not much for comparing meats with descriptions, like taste like chicken, but it is reminiscent of a young feral hog It’s really good. The backstrap was good. That concoction that I just made was good but heck you can...
  7. WoodMoose

    Javelina Stew

    made a Cajun style Stew with javelina hind quarter meat and taters browned the meat in a bit of bacon fat and then removed from the dutch oven. Added the chopped onions, green pepper, celery and garlic to the pan and sauteed until the onions started going translucent,,, then added the roux and...
  8. WoodMoose

    Plate ‘em up

    Pho - with slivers of a doe loin
  9. WoodMoose

    Plate ‘em up

    Deer heart, egg and cheese on a toasted bagel for breakfast
  10. WoodMoose

    Plate ‘em up

    Venison (clockwise) heart, tongue, kidneys and “Sandhills Oysters” with some vegetables
  11. WoodMoose

    Plate ‘em up

    tailgate lunch/supper fresh Bluewing Teal breasts seared in a hot skillet of pig fat (then sliced into thirds), some chopped salad and a bit of blue cheese on a soft shell taco ate 4 of them bad boys excuse the fancy plateware
  12. WoodMoose

    Plate ‘em up

    deer loin with a (store bought) chimichurri
  13. WoodMoose

    Plate ‘em up

    deer heart, egg and cheese on a toasted bagel
  14. WoodMoose

    Plate ‘em up

    made a first for me - deer kidneys - they are a keeper as far as I am concerned did some Sandhill's Oysters (deer nuts) the same way - I've had them before and like them kidneys on the right, gonads on the left
  15. WoodMoose

    North Park Moose

    North Park (171) - 29 Sep to 11 Oct 2025 - I scouted for 2 days, hunted for 10 - saw zero "antlerless moose" but saw several bulls, all closer than 200 yards
  16. WoodMoose

    Plate ‘em up

    yesterday's tailgate Lupper (Lunch-Supper) Pintail breasts (same recipe as yesterday) Fresh made mashed taters and onions from the last of the stash that hadn’t “frost rotted” (been chilly a few nights out here) Daikon Radish Kinchi I brought from home
  17. WoodMoose

    Plate ‘em up

    tailgate lunch at some public land Teal breast, seasoned with Tony Chachere's Original, seared in bear grease jalapeno slices seared in the grease and some roma tomatoes made good bites
  18. WoodMoose

    2026 WY Veteran’s hunt?

    dang - fine idea - though I hesitate to go any further as I am a 60% disabled vet and LOVE Pronghorn! good luck with this - let me know how I can help
  19. WoodMoose

    Steaks and roasts

    nothing wrong with that up until a few years ago, I never ground any venison whether deer, elk or moose I called a lot of what I cut "minute steaks" as they were just a bite or two, but a pound of them was a fitting meal and I could cook them FAST. But that was back when we mainly ate chicken...
  20. WoodMoose

    Plate ‘em up

    my favorite part of (most) any animal I say most, as there may be one I run into that ain't fittin' to eat - but hasn't happened yet

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