re: Outdoor Board Cookbook

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i'm doing this tomorrow

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Well you are in for a treat then. It is unbelievable how good this roast is. I usually pull the hind quarter bone out and then cook for another hour. It doest have to be 6-8 hours. Just when the meat is falling off the bone. Then cook for another hour after that.

Brown it up with some Bacon Grease if you have some

This thread makes me think we need an outdoor board potluck dinner.

A friend in Marshfield, MO owns him.. Big Easy is his name.

feel free to throw out some Amberjack recipes

i have a shite ton in my freezer and im running out of ideas

We need a new rule. The word "venison" is not allowed. On the Outdoor board we should have to call it "deer meat". Leave "venison" to the F&D board. We aren't pilgrims, we don't eat creamed maize...



ETA: Sorry about my rant and definately not directed at any one in specific, it just really gets under my skin

Easy Duck Gumbo

2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage

In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.

Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.

I throw up and shite my pants at the same time

quote:

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We need a new rule. The word "venison" is not allowed. On the Outdoor board we should have to call it "deer meat". Leave "venison" to the F&D board. We aren't pilgrims, we don't eat creamed maize...

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I used venison because that is what the original recipe was named....

Deer Burgers
1 lb ground deer meat
1 bowl
1 egg
bread crumbs
Slap ya mama
Buds cajun seasoning

Mix all together in bowl
Make 3 big patties

Bake in oven 350 degrees for 33 minutes

Simply Awesome Triggerfish

1 triggerfish slab with scales still on
Tony's
Lemon Pepper


Catch a triggerfish
use chainsaw to clean said triggerfish

ok now that thats done

rub the meat with tonys and sprinkle some lemon pepper
either place on grill or in oven (350*)
cook till meat starts to flake

if you grill it, cook scales up first for a little while, then turn over and allow it to cook scales down for the remainder of the time

if oven, cook scales down the whole time


now eat


ETA: I've always done this with fresh triggerfish, not sure how freezing it would work but I'm sure it'd be good if frozen in H2O