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Started By
Message
Posted on 1/11/14 at 10:39 pm to KingRanch
Thanks everyone for the congrats.
First thing I will do with the meat, is grill the deer sausage and eat as is. MAYBE throw a bun on it, but just maybe.
First thing I will do with the meat, is grill the deer sausage and eat as is. MAYBE throw a bun on it, but just maybe.
Posted on 1/11/14 at 10:42 pm to Indfanfromcol
Congrats on your first deer. I took my first last year and she was a 73lb doe and I was too embarrassed to post pic on the OB. However, she ate well. Again, congratulations.
Posted on 1/11/14 at 10:45 pm to LongDuckDong
I almost didn't because of where my shot was, but if I'd tried to have gone for the heart, it would have had to gone through a tree.
Posted on 1/11/14 at 10:47 pm to Indfanfromcol
Congrats
Sorry about the addiction tht follows
Sorry about the addiction tht follows
Posted on 1/11/14 at 10:49 pm to Big_country346
IFFC ; my dinner suggestion: seared backstrap medallions , covered in Pontchartrain sauce with capers. Garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini
should resemble this as I could hook you up with the recipe if needed
should resemble this as I could hook you up with the recipe if needed
Posted on 1/11/14 at 10:50 pm to FelicianaTigerfan
quote:
Sorry about the addiction tht follows
I could have gone back the next morning it was such a rush, but instead went duck hunting.
Posted on 1/11/14 at 10:52 pm to Got Blaze
Would love that recipe.
Need my email?
Posted on 1/11/14 at 11:02 pm to Indfanfromcol
Welcome to the club.
Posted on 1/11/14 at 11:03 pm to Got Blaze
quote:
IFFC ; my dinner suggestion: seared backstrap medallions , covered in Pontchartrain sauce with capers. Garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini should resemble this as I could hook you up with the recipe if needed
Post that shite. I want that recipe too!
Posted on 1/11/14 at 11:16 pm to Indfanfromcol
That's some cool shite man! Bon appetite!
Pics are cool, but how about a full write-up? Rifle, wind, cover scent...what the bitch was doin', brag about how calm and rock steady your hand was, and related lies and bullshite we like to read. I'd love to hear all the gory details.
Pics are cool, but how about a full write-up? Rifle, wind, cover scent...what the bitch was doin', brag about how calm and rock steady your hand was, and related lies and bullshite we like to read. I'd love to hear all the gory details.
Posted on 1/11/14 at 11:29 pm to Indfanfromcol
quote:
Would love that recipe. Need my email?
if the OB doesn't object, I'll share the recipe with all my brothers to enjoy
lightly coat medallions (or sliced backstrap) with olive oil and fresh cracked black pepper corn
heat iron skillet on med/high , add 2 Tblspns butter and 2 Tblspns canola oil
place medallions into hot skillet and sear all sides until desired taste (rare, med. rare, etc...) . won't take long
remove meat, add 1 cup heavy whipping cream and 1 Tblspn creole mustard to skillet - stir and cook over medium heat , cook down till sauce thickens. Then add capers (optional) and 1 Tblspn of butter until butter melts. Season with Ragin Blaze Cajun seasoning, Drizzle sauce over medallions or sliced backstrap
Posted on 1/11/14 at 11:32 pm to Got Blaze
Bookmarked. Where can I get some of your seasonings?
Posted on 1/11/14 at 11:33 pm to SmackoverHawg
You have to treat him to lunch in Broussard, LA.
Posted on 1/11/14 at 11:41 pm to SmackoverHawg
quote:
Bookmarked. Where can I get some of your seasonings?
Ragin Blaze Cajun Seasonings
I also have boudin mix , jerky seasoning, and sausage seasoning which aren't listed on the website yet
email me with any Q's .... blake (at) raginblaze (dot) com
once a month I mail a Cajun care package with my seasonings to a US soldier . If anyone has a family member deployed overseas, email me their APO address and I'll send 'em some of the good shiite
This post was edited on 1/11/14 at 11:44 pm
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