What Have You Cooked Recently?

[Thomas Highway]

Grilled some seasoned baloney chunks, stupidly fat chicken breasts and pork steaks over apple wood.

Pretty disappointed with the chicken. While cooked perfectly I did not let them marinate long enough so kinda bland.

Baloney and pork steaks were fine.

 

[MerriedxReldnahc]

Lemon rosemary scones! I haven't made scones in a very long time, but it's very much like making biscuits which I'm good at. The texture was very soft and tender. Only complaint is that I should have chopped the rosemary way better.

 

[Thomas Highway]

My smol brain can't handle baking.

 

[High Hedgie]

Cheesy chicken with mushroom sauce, smashed potatoes, and roasted cauliflower/brocco/carrots with nooch and salt.

 

[Pimpleking55]

Pancakes the Dutch kind......pannekoeken, jonge!!, with apple and raisins, and others with cheese.

 

[Helvítis Túristi]

I made vínarterta. Usually it uses a spiced plum jam between the layers, but I used homemade rhubarb jam instead. There was some rhubarb at the farmers market and I was tempted to make it. Still waiting for the strawberries to show up at the farmers markets.

 

[Ndnd]

My husband went on a hunting trip last week. He and his buddy brought home a young adult black bear. Last night I did what I usually do with stewing beef and slow cooked the bear meat with celery, onions, carrots, potatoes, beef stock, thyme, and bay leaf. Cooked it all on low heat for a couple hours in the Dutch oven until the meat was fall off the bone tender.

I expected it to taste somewhat gamey, but it was surprisingly mild in flavour, with a bit of a sweet aftertaste. The meat was quite lean, but still a lot more tender than stewing beef. We still have about 20 lbs of bear meat in the freezer, so if you have any recipe ideas I’m all ears!

 

[Dr. Hannibal Buress]

I expected it to taste somewhat gamey, but it was surprisingly mild in flavour, with a bit of a sweet aftertaste. The meat was quite lean, but still a lot more tender than stewing beef. We still have about 20 lbs of bear meat in the freezer, so if you have any recipe ideas I’m all ears!

Bear meat is leaner in the spring, they've used up their hibernation fat stores and haven'thad a chance to replenish, by fall bear meat is fatty and greasy from all the fat they've put on.

I'd suggest grinding some of that 20 lbs and making sausage, Chilli, burgers, or any recipe that uses ground meat.

 

[Sped Xing]

I seared a boneless pork chop, then cooked it in a lidded pan on lowest low until tender, in a rednecky sauce of Campbell's Cream of Mushroom, milk, and garlic, until tender. Served myself with a side of precut onions, peppers, and squash from work. Oh and I topped it with mozzarella.

 

[MoffAlbert]

My spaetzle came out really good the other night. I made the basic spaetzle recipe, added some garlic powder into the dough, boiled them for a couple minutes, and then fried the finished noodles in butter and topped them with parsley. The only thing I regret is not having a proper spaetzle maker, the cheese grater didn't work so good with the dough. But hey, now I can put pasta making under my belt!

 

[Helvítis Túristi]

My husband went on a hunting trip last week. He and his buddy brought home a young adult black bear. Last night I did what I usually do with stewing beef and slow cooked the bear meat with celery, onions, carrots, potatoes, beef stock, thyme, and bay leaf. Cooked it all on low heat for a couple hours in the Dutch oven until the meat was fall off the bone tender.

I expected it to taste somewhat gamey, but it was surprisingly mild in flavour, with a bit of a sweet aftertaste. The meat was quite lean, but still a lot more tender than stewing beef. We still have about 20 lbs of bear meat in the freezer, so if you have any recipe ideas I’m all ears!

Be careful with bear as they have worm parasites that need higher temperatures to kill than normal. I'm not aware of any recipes, but I do know cultures that eat bear. Alaskans, Sámi, Finns, and Russians eat bear meat.

 

[Lensherr]

Made some spaghetti with ground caribou meat that some friends in Alaska gave me:

Be careful with bear as they have worm parasites that need higher temperatures to kill than normal. I'm not aware of any recipes, but I do know cultures that eat bear. Alaskans, Sámi, Finns, and Russians eat bear meat.

The parasite is called Trichinella spiralis and is also common in wild pigs. Both it and bear should be cooked to 160-165 degrees Fahrenheit

EDIT: As for recipes, here’s one that I made for my mom for Mother’s Day last year:

You may only want to use one teaspoon of cayenne though depending on how spicy you want it to be.

 

[MerriedxReldnahc]

Borger

I JUST learned how to use a grill, last time I had help and was just cooking weenies. Today was my first grilled burger venture, though I've done plenty on the stovetop. The meat turned out well and I didn't set myself on fire so I must have done something right.

 

[Gaines]

Home made pizza with left over chicken tandoori, tomatoes & spinach

 

[Thomas Highway]

Smoked a primal cut of pork ribs to 140 degrees over a cherry/apple wood mix. Wrapped in tinfoil with lots of butter and placed in the oven. Perfect ribs.

Let this bad boy chunk of beef baloney smoke for six hours. Stupid delicious. Actually the most expensive meat used.

Full chicken smoked beer can style. Was too lazy to do a pre-brine so used Tony Chachere injector. Worked just fine. Beer used was Bud Light. Poured what I didn't need down the sink. I don't drink that crap.

 

[AnOminous]

Giant chuck roast with onions, celery, and Guinness, with a Guinness-brown sugar reduction, and potatoes and carrots later in the cook.

 

[Dr. Hannibal Buress]

Tonight I made mushroom risotto cakes topped with crabmeat, asparagus, and hollandaise sauce for my mothers birthday, and for dessert I made her favorite, a vanilla pudding layered with nilla wafers and raspberrys. Turned out very well, and my siblings were less than thrilled to get all the photos of the meal my mom sent them, so that's a win in my book.

 

[Lensherr]

Venison burgers from last night:

 

[ThatDumbPhilosopher]

Venison burgers from last night:

View attachment 2174068

How did it taste ? I'd be interested to make it my cheat day meal.

 

[AnOminous]

My normal pot roast except with Guinness substituted for half the beef broth. It was partly for someone who was a couple hours late, so was verging on getting dry just from keeping it warm. So I made a reduction sauce from half Guinness, half brown sugar, heated to near boiling and then reduced for an hour to a third of its initial volume, with obviously near-constant stirring, making an absolutely delicious addition to it. I have a bunch left and I guess I'll just drizzle it on anything that could use some concentrated sweet and savory.

ETA: anyone else love reductions? This is my new obsession. It's almost like nearly anything can be reduced and then it makes absolutely pleb-tier dishes suddenly fancy. Just drizzle this shit on the plate in some pattern and a few scattered drops on top. Even an idiot like me can do this.

How did it taste ? I'd be interested to make it my cheat day meal.

I'm not sure it's a cheat. Venison is usually absurdly lean. Eating nothing but venison is a ticket to protein poisoning. Venison is practically the definition of a keto meat.

(Exception: corn-fed deer. You don't see these a lot but I once had employers, two brothers, I did computer touching for, who had a small corn farm. They had it for tax reasons, but actually did produce good corn because it made decent money and they also just liked having really good corn. But they let deer eat it, which they will if you let them. Then they shot them when they were fattened up. Farmers are generally allowed to shoot any animal that consumes their crops. They did this largely because they liked the taste of corn-fed deer, and couldn't directly sell the product on the open market because reasons.

They made steaks, roasts, sausages, and other venison products out of this. The sausages were particularly delicious and part of my pay was in this form. You can get dollars from anywhere, but you can't get the best venison sausage that is not even on the market anywhere.

You may wonder if this is so good, why didn't they just set up a deer farm and sell it commercially? Well, it's not technically illegal except in a handful of states. But just try to set up any kind of farming that isn't in the standard list of shit people are already doing, and the regulations choke you to death. So you are unlikely to see corn-fed deer in your local grocery store any time soon. Note, corn-fed anything is probably not going to be KEEEEEETO.)