Plate ‘em up

[JohnCushman]

My wife is in California on a business conference and both the kids are at sleep overs tonight. CAB ribeye and baked potatoe to celebrate. I did have guilt salad first.View attachment 369653View attachment 369654

.....and proper foot wear

 

[CRJR45]

Elk tenderloin , mushrooms and garlic with corn on the cob ! Yuuuum-EEEE

 

[WoodMoose]

was down at the SC turkey woods and cooked up this rainbow trout from earlier - green onions in cavity, garden asparagus along side and butter (maybe too much??) Baked on the grill outsidie - excuse the tin foil "plate"


Got home Sunday and Wife curried up the leftover trout with some green onions, served over sticky rice with some more asparagus

 

[Wildabeest]

butter (maybe too much??)

Never!

 

[Keep on]

Sure sign I'm getting older, wife and I split a strip steak with asparagus from the garden, baked potato and roasted carrots

 

[Wildabeest]

Sure sign I'm getting older, wife and I split a strip steak with asparagus from the garden, baked potato and roasted carrots

View attachment 370169

We’re thinking alike.

 

[Wildabeest]

Tried something new today. Cilbir (Turkish eggs). I’ll be trying my own version at home soon. With less dill - not my favorite flavor.

 

[Trial153]

wild turkey, Graziano’s chimichurri

 

[CRJR45]

Elk backstrap Teriyaki !

 

[Outlaw99]

Elk tenders and rice, not much more I need to function

 

[Wildabeest]

Will be plated up as short rib ragu in a few hours.

 

[Nick87]

Elk backstrap. Only animal I've ever eaten that some of the round/shoulder steaks are more tender than the backstrap.

 

[Nick87]

View attachment 372205
Elk backstrap. Only animal I've ever eaten that some of the round/shoulder steaks are more tender than the backstrap.

@Dave N gonna give your Provolone sandwich recipe a go with the sliced leftovers.

 

[mtmuley]

View attachment 372205
Elk backstrap. Only animal I've ever eaten that some of the round/shoulder steaks are more tender than the backstrap.

My elk rounds get cubed. And cooked in the relentless pursuit of a perfect chicken fried steak. As per @Nameless Range. mtmuley

 

[Nick87]

My elk rounds get cubed. And cooked in the relentless pursuit of a perfect chicken fried steak. As per @Nameless Range. mtmuley

I'll ha e to give that a try. I've been grilling the. Some a little tough some melt in your mouth. I need to get better about learning tk identifying certain muscle groups. Whitetail hinds all get sliced into jerky and a couple roasts. Elk was new to me and I was unprepared.

 

[INMT]

My elk rounds get cubed. And cooked in the relentless pursuit of a perfect chicken fried steak. As per @Nameless Range. mtmuley

I grew up in the home of the breaded tenderloin sandwich. You couldn’t take a step without finding a bar, restaurant, or drive in that didn’t have their own variation. I’ve e been trying to perfect my own venison version for a while. Backstrap and round both work well.

A recipe I’ve found close to what I remember growing up:

https://www.cooks.com/recipe/328y28zm/kokomos-famous-breaded-tenderloins.html?k=r2p16amx

 

[WildWill]

Made use of some leftover brisket to make chilli tonight. Enough leftovers to vacuum pack the first round of camp food for this fall. Of course I added a pile of cheese and sour cream after the pic.

 

[CRJR45]

I grew up in the home of the breaded tenderloin sandwich. You couldn’t take a step without finding a bar, restaurant, or drive in that didn’t have their own variation. I’ve e been trying to perfect my own venison version for a while. Backstrap and round both work well.

A recipe I’ve found close to what I remember growing up:

https://www.cooks.com/recipe/328y28zm/kokomos-famous-breaded-tenderloins.html?k=r2p16amx

My friend did pretty much this ^ only difference was he hit the steak with a huge cast iron pan . I mean mash it hard , then the wash , dredge , then in a pan with butter and onion . It would melt in your mouth .
Thanks for posting this , I'm going to use it .

 

[Nick87]

My elk rounds get cubed. And cooked in the relentless pursuit of a perfect chicken fried steak. As per @Nameless Range. mtmuley

May have to cook them the same way I do beef cube steaks. Season with gsp, brown each side then reduce heat and pour over a can of ro-tel. One of my absolute favorite dishes.

 

[INMT]

My friend did pretty much this ^ only difference was he hit the steak with a huge cast iron pan . I mean mash it hard , then the wash , dredge , then in a pan with butter and onion . It would melt in your mouth .
Thanks for posting this , I'm going to use it .

I use this to flatten and tenderize mine.