Plate ‘em up

[WoodMoose]

Fresh antelope heart cooked on the tailgate after the hunt,,,

 

[Idaho2320]

Nothing fancy. Elk tenderloin

Still see people overcook it constantly, that's how it is supposed to be right there!!

 

[Wildabeest]

Blackened catfish over butternut squash purée with sautéed green beans and roasted Brussels sprouts…

 

[cahunter805]

Braised venison tacosView attachment 240535

Looks delicious! Recipe?

 

[WoodMoose]

Not wild game (forgive me) but had a great breakfast at a small joint when I came out of the sage brush (and after a week of eating off the coleman stove),,,

Cowboy Cafe' in Lyman WY - serve breakfast all day so I had this for a late lunch - chicken fried steak, gravy, over easy eggs, and their version of home fries - all with a dash (or 7) of Tabasco sauce

man it hit the spot - I'll eat there again in a few days on my way back southeast

 

[JShane]

Before, During, and After. Pulled venison shanks, and venison shoulder BBQ.

 

[WestKyHunt]

View attachment 243667View attachment 243668View attachment 243669Before, During, and After. Pulled venison shanks, and venison shoulder BBQ.

Looks mighty fine!

 

[Hunting Wife]

Pear, Walnut and Bleu Cheese pizza, drizzled with honey.

Even makes a crappy NE MT store bought crust taste phenomenal.

 

[woods89]

View attachment 243667View attachment 243668View attachment 243669Before, During, and After. Pulled venison shanks, and venison shoulder BBQ.

Looks awesome!

Try making chili sometime out of pulled shank meat, using some of the braising liquid. If you are like me you may never be completely satisfied with using ground meat in chili again......

 

[JShane]

Had green onions and bell peppers in the braising liquid. I pureed that and added it back to the venison. Then added the BBQ sauce. Definitely an enhancement. But chili is on the list now thanks for the insight.

 

[woods89]

Had green onions and bell peppers in the braising liquid. I pureed that and added it back to the venison. Then added the BBQ sauce. Definitely an enhancement. But chili is on the list now thanks for the insight.

I like to smoke the shanks for a couple hours before braising. The liquid from braising makes for a really thick, smoky sauce. It's insanely good.

We usually braise overnight with some chili related stuff in the braising liquid, pull meat off the bones in the morning, add seasoning to taste, add beans, and give the whole mixture a few more hours in the crock pot.

Come to think of it, I may have some pics aways back in this thread...
-Edited to add- I do not have pics in this thread. Next time I do some I will try to remember.

 

[JShane]

The search begins.

 

[Nick87]

add beans

Oh boy.

 

[woods89]

Oh boy.

Life's no fun without a little danger....

 

[Nick87]

Life's no fun without a little danger....

Some say beans don't belong in chili.

 

[woods89]

Some say beans don't belong in chili.

I like them in chili, personally. To each his own!

 

[Nick87]

I like them in chili, personally. To each his own!

I like it either way. Just waiting for it to spark a controversy. I've been meaning to try chili that way just the other night I was cutting up some skirt steak and thought I should put this in chili.

 

[Yooper906]

Deer shank tacos. I can’t believe I use to grind shanks.

 

[7mm-08]

Venison chili over a baked potato night!!!

 

[Henry22]

Venison ribs. 8 hours in the slow cooker with beef broth. Then add bbq rub and grill to get a nice crust.