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Started By
Message
2
Posted on 1/29/11 at 6:36 pm to Bama and Beer
I'm not really sure how profits would come about bc that would mean we would have to sell it instead of just email it but if so I was thinking it would prolly be along the lines of a crawfish boil. no way it would make enough money to fund a fishin or hunting trip 
Posted on 1/31/11 at 10:09 pm to redneck
Just reading Neck's recipe, I make these all the time. They're delicious, except I'm not a big jalapeño fan so I tend to sub a sliced piece of bell pepper in for it. Tastes much better.
Posted on 2/2/11 at 10:05 pm to Bama and Beer
chilli and schells with hotdogs and doritos. Dont laugh until youve had it on a cold day at the camp.
Posted on 2/2/11 at 10:36 pm to DieselTiger1
Tuna Chilli
Serves one man
1 can tuna drained
1 can Ranch Style Beans
1 packet of crushed red peppers from pizza place
put all in a bowl and microwave for 1 min. remove and stir. microwave again 1-3 min until good and hot and eat with some saltines. You could also heat it over a camp stove if needed.
BTW this is one great high protien, moderate complex carb, low fat meal for those working out.
Deer BBQ Biscuits
In a skillet place:
1 lb ground deer meat
1 medium onion diced
1/4 tsp liquid smoke
Garlic powder, salt, and black pepper to taste
Brown the meat then mix with 1/2 cup of bbq sauce of choice.
Grease 10 holes on a regular 12 cup muffin pan. Then using one 10 ct can of biscuits place one biscuit in each greased hole. Press it in and to the sides, to form a little biscuit cup. Add 2 Tbsp of meat mixture in the center of each biscuit. Then evenly divide 3/4 cup of grated cheddar cheese on the top of each biscuit meat combo. Fill the two empty muffin pan holes with water. Place in oven and bake according to the can biscuit instructions.
You may have some meat mixture left over.
Pesto Venison Steak Medallions
4 1.5-2” thick venison back strap steak medallions
¼ cup prepared pesto
4 then tomato slices (same size as medallions)
4 slices provolone cheese 3 oz each
Tenderize the medallions. Spray pan with nonstick spray.
Arrange the 4 steaks on the pan and broil 4-5 inches from the heat for 3-5 min. turning them once. Remove and spread the pesto evenly on each steak. Broil again for 3 min or until pesto begins to brown. Top each with a slice of tomato and then a slice of provolone. Broil again for 1-2 min until cheese is melted.
It goes great with steamed veggies, and a non sweet red wine.
Serves one man
1 can tuna drained
1 can Ranch Style Beans
1 packet of crushed red peppers from pizza place
put all in a bowl and microwave for 1 min. remove and stir. microwave again 1-3 min until good and hot and eat with some saltines. You could also heat it over a camp stove if needed.
BTW this is one great high protien, moderate complex carb, low fat meal for those working out.
Deer BBQ Biscuits
In a skillet place:
1 lb ground deer meat
1 medium onion diced
1/4 tsp liquid smoke
Garlic powder, salt, and black pepper to taste
Brown the meat then mix with 1/2 cup of bbq sauce of choice.
Grease 10 holes on a regular 12 cup muffin pan. Then using one 10 ct can of biscuits place one biscuit in each greased hole. Press it in and to the sides, to form a little biscuit cup. Add 2 Tbsp of meat mixture in the center of each biscuit. Then evenly divide 3/4 cup of grated cheddar cheese on the top of each biscuit meat combo. Fill the two empty muffin pan holes with water. Place in oven and bake according to the can biscuit instructions.
You may have some meat mixture left over.
Pesto Venison Steak Medallions
4 1.5-2” thick venison back strap steak medallions
¼ cup prepared pesto
4 then tomato slices (same size as medallions)
4 slices provolone cheese 3 oz each
Tenderize the medallions. Spray pan with nonstick spray.
Arrange the 4 steaks on the pan and broil 4-5 inches from the heat for 3-5 min. turning them once. Remove and spread the pesto evenly on each steak. Broil again for 3 min or until pesto begins to brown. Top each with a slice of tomato and then a slice of provolone. Broil again for 1-2 min until cheese is melted.
It goes great with steamed veggies, and a non sweet red wine.
This post was edited on 2/5/11 at 10:50 pm
Posted on 2/6/11 at 9:09 am to redneck
I just polished up a back strap that I grilled last night and I bit into a little piece of the bullet from my .270 (yes, deer meat at 9AM, I eat anything and everything at all times of the day.)
I've done it many times with dove and quail.
But never have I been eating a piece of deer meat and had this happen. I guess it was because of the quartering away shot I took.
I've done it many times with dove and quail.
But never have I been eating a piece of deer meat and had this happen. I guess it was because of the quartering away shot I took.
Posted on 2/6/11 at 9:11 am to Bleeding purple
quote:This looks like a possible amazing quick meal!
Tuna Chilli
Serves one man
1 can tuna drained
1 can Ranch Style Beans
1 packet of crushed red peppers from pizza place
put all in a bowl and microwave for 1 min. remove and stir. microwave again 1-3 min until good and hot and eat with some saltines. You could also heat it over a camp stove if needed.
BTW this is one great high protien, moderate complex carb, low fat meal for those working out.
Posted on 2/6/11 at 9:18 am to mylsuhat
I made a Deer Neck Veggie Soup last night, it was pretty good. First time doing it so I can improve but I liked it.
4 Deer Neck Chops (from a 110# deer, for bigger deer use less obviously)
1 large can Cambell's Veggie Soup
2 bags mixed veggies
6oz Rotoni noodles (or whatever kind you'd like)
- Boil neck chops until tender enough to peel apart and then remove from stock and debone (about 3-4 hours) KEEP THE STOCK
- season the meat and then add it back into the stock as well as the can of soup and veggie mix
- spread Tony'd (or whatever you choose) into the liquid generously
- once you reach a boil, add the noodles. this will soak up a lot of your liquid do add some water before if you think it needs it
- boil until noodles are done
Now you're done! Eat
4 Deer Neck Chops (from a 110# deer, for bigger deer use less obviously)
1 large can Cambell's Veggie Soup
2 bags mixed veggies
6oz Rotoni noodles (or whatever kind you'd like)
- Boil neck chops until tender enough to peel apart and then remove from stock and debone (about 3-4 hours) KEEP THE STOCK
- season the meat and then add it back into the stock as well as the can of soup and veggie mix
- spread Tony'd (or whatever you choose) into the liquid generously
- once you reach a boil, add the noodles. this will soak up a lot of your liquid do add some water before if you think it needs it
- boil until noodles are done
Now you're done! Eat
This post was edited on 2/7/11 at 3:20 pm
Posted on 2/8/11 at 10:58 am to mylsuhat
Most people turn their nose up at it but I assure you the tuna chilli is great. BTW might need some listerine afterwards.
Posted on 2/10/11 at 2:45 pm to Bleeding purple
Im gonna post my Bouillabaisse recipe tomorrow. I havent seen one posted yet.
This post was edited on 2/10/11 at 2:46 pm
Posted on 2/20/11 at 4:19 am to redneck
You need to add Hobos. Basically to make Hobos, all you need to do is put some hamburger meat, carrots, potatoes, peppers etc. season it, wrap it up and aluminum foil, and place in the coals of a campfire
Posted on 2/24/11 at 8:56 am to SitchProdigy
Bouillabaisse (fish stew)
Start with any kind of white fish. Trout, Redfish, Bass, Catfish, Ling, Wahoo.
2lbs of fish
3 Yellow Onions
2 Bell Peppers
3 Tablespoones of Minced Garlic
3 Stalks of celery
Salt & Cayenne Pepper
1 Stick of Butter
2 14 oz cans of Whole Tomatoes
1/2 Cup White Wine
1 lb of small/gumbo peeled shrimp (they can be frozen-store bought or fresh)
2 bay leaves
Cut up Onions, Bell Pepppers, Celery and Garlic. Brown them in a large Black Iron Pot with a little bit of Bacon Grease or Olive Oil. Once the veggies are soft and brown, remove from the pot and let cool. Take your cans of tomatoes and remove the tomatoes from the can and break them up to mix with the other veggies. Leave juices in the cans. You will need this.
Melt the butter in the bottom of your pot on a low fire and scrape the bottom to get all the gratin mixed in.
Once melted cut fire off. Put a layer of fish on the bottom. Then put a layer of veggies/tomatoes. Repeat with a layer of fish. Same with veggies/tomatoes. Do this until you are done. Season each layer with Cayenne and Salt.
Once all your layers are in the pot cover your top layer with the shrimp and two bay leaves.
Pour your cans of tomato juice and 1/2 cup of white wine slowly down the side of the pot making sure not to disturb the layers. Once everything is in the pot, cover and bring fire to a low/medium and cook for one hour. Do not open the pot. The time might seem a little long but it is not.
Once done remove bay leaves and serve over rice.
Start with any kind of white fish. Trout, Redfish, Bass, Catfish, Ling, Wahoo.
2lbs of fish
3 Yellow Onions
2 Bell Peppers
3 Tablespoones of Minced Garlic
3 Stalks of celery
Salt & Cayenne Pepper
1 Stick of Butter
2 14 oz cans of Whole Tomatoes
1/2 Cup White Wine
1 lb of small/gumbo peeled shrimp (they can be frozen-store bought or fresh)
2 bay leaves
Cut up Onions, Bell Pepppers, Celery and Garlic. Brown them in a large Black Iron Pot with a little bit of Bacon Grease or Olive Oil. Once the veggies are soft and brown, remove from the pot and let cool. Take your cans of tomatoes and remove the tomatoes from the can and break them up to mix with the other veggies. Leave juices in the cans. You will need this.
Melt the butter in the bottom of your pot on a low fire and scrape the bottom to get all the gratin mixed in.
Once melted cut fire off. Put a layer of fish on the bottom. Then put a layer of veggies/tomatoes. Repeat with a layer of fish. Same with veggies/tomatoes. Do this until you are done. Season each layer with Cayenne and Salt.
Once all your layers are in the pot cover your top layer with the shrimp and two bay leaves.
Pour your cans of tomato juice and 1/2 cup of white wine slowly down the side of the pot making sure not to disturb the layers. Once everything is in the pot, cover and bring fire to a low/medium and cook for one hour. Do not open the pot. The time might seem a little long but it is not.
Once done remove bay leaves and serve over rice.
Posted on 3/3/11 at 10:50 pm to TreeDawg
If you have some recipes please put them on here. I have made a few things you posted on the food board and they were great. The shrimp and redfish courtbouillon and the fresh tuna in tobasco/soy sauce on ritz with capers and cream cheese are two of my favorites.
Thank you for your contributions
Thank you for your contributions
Posted on 3/4/11 at 2:42 pm to hehatedrew
Boudin stuffed backstrap
ingredients:
backstrap cut 7 inches long and trimmed
dales steak marinade
tony's cajun seasoning
shredded chedder cheese
savoie's cajun boudin
bacon
I marinaded the backstrap in dale's overnight. The next day I butterflied the backstrap and pounded it out to make a flat square shaped piece of meat that was about 1/2 to 3/4 inches thick.
Next cover one side in shredded cheese and seasoning then place the stuffing in the middle and simply roll it up. Wrap it up in bacon and use toothpicks as a holder. Cover with a little more seasoning.
Once all of it has been assembled place on a 325 degree grill until the internal temp of the meat reaches 145.
Enjoy!!!!
ingredients:
backstrap cut 7 inches long and trimmed
dales steak marinade
tony's cajun seasoning
shredded chedder cheese
savoie's cajun boudin
bacon
I marinaded the backstrap in dale's overnight. The next day I butterflied the backstrap and pounded it out to make a flat square shaped piece of meat that was about 1/2 to 3/4 inches thick.
Next cover one side in shredded cheese and seasoning then place the stuffing in the middle and simply roll it up. Wrap it up in bacon and use toothpicks as a holder. Cover with a little more seasoning.
Once all of it has been assembled place on a 325 degree grill until the internal temp of the meat reaches 145.
Enjoy!!!!
This post was edited on 3/4/11 at 2:45 pm
Posted on 3/7/11 at 8:03 am to possumgritz
TreeDawg's Quail & Sausage Gumbo
3 Yellow Onion Chopped
1 Bell Pepper Chopped
3 Stalks of Celery Chopped
2 Tbs Chopped Garlic
1 Lb Sausage Sliced
8 Quail Halved
1/4 Cup Lea & Perrins
4 Bay Leaf
1 Can Chicken Broth
1 Cup Red Wine
1/2 Lb Sliced Okra
Cooking Oil
Flour
Spice to taste
12 Qt Black Iron Dutch Oven
1) Cut Quail in half, separating Legs from Breast. Season well.
2) Browned Sausage in enough Oil to cover bottom of Dutch Oven. Reserve after browned.
3) Dust Quail in Flour and brown. Add Oil as needed. Reserve after browned.
4) Make dark brown Roux.
5) Saute Chopped Onion, Bell Pepper and Celery in Roux.
6) Add Lea & Perrins.
7) Add Wine and Broth. Add enough water to start blending.
8) Simmer and spoon grease off top for a while.
9) Add Garlic, Sausage, Bay Leaf and Okra. Cook at least one hour on low heat. Add water as needed.
10) Add Quail and simmer low, with top on almost all the way, for at least 2 hours. Season to taste. Continue spooning and adding water as needed.
Serve over a little Rice. I served the Quail on a plate along with a bowl of Gumbo.
Add some Oysters if ya like!!
3 Yellow Onion Chopped
1 Bell Pepper Chopped
3 Stalks of Celery Chopped
2 Tbs Chopped Garlic
1 Lb Sausage Sliced
8 Quail Halved
1/4 Cup Lea & Perrins
4 Bay Leaf
1 Can Chicken Broth
1 Cup Red Wine
1/2 Lb Sliced Okra
Cooking Oil
Flour
Spice to taste
12 Qt Black Iron Dutch Oven
1) Cut Quail in half, separating Legs from Breast. Season well.
2) Browned Sausage in enough Oil to cover bottom of Dutch Oven. Reserve after browned.
3) Dust Quail in Flour and brown. Add Oil as needed. Reserve after browned.
4) Make dark brown Roux.
5) Saute Chopped Onion, Bell Pepper and Celery in Roux.
6) Add Lea & Perrins.
7) Add Wine and Broth. Add enough water to start blending.
8) Simmer and spoon grease off top for a while.
9) Add Garlic, Sausage, Bay Leaf and Okra. Cook at least one hour on low heat. Add water as needed.
10) Add Quail and simmer low, with top on almost all the way, for at least 2 hours. Season to taste. Continue spooning and adding water as needed.
Serve over a little Rice. I served the Quail on a plate along with a bowl of Gumbo.
Add some Oysters if ya like!!
Posted on 3/9/11 at 7:22 am to redneck
Shrimp Chardonay:
1 LB of large shrimp
1/2 cup of cheap Chardonay
1 cup of baby portabellos
I cup of sour cream
1 cup of guidry's trinity
Salt pepper to taste
Garlic to taste
1stick of butter
1 pack of angel hair pasta
Melt butter, garlic and trinity until soft...add mushrooms and Sour cream. Salt and pepper.
Start pasta in boiling water next to your sauce pan.
Add shrimp and Chardonnay to boiling sauce pan. Cook for seven minutes and add pasta directly into sauce pan and cook another two minutes and mix.
Enjoy!
1 LB of large shrimp
1/2 cup of cheap Chardonay
1 cup of baby portabellos
I cup of sour cream
1 cup of guidry's trinity
Salt pepper to taste
Garlic to taste
1stick of butter
1 pack of angel hair pasta
Melt butter, garlic and trinity until soft...add mushrooms and Sour cream. Salt and pepper.
Start pasta in boiling water next to your sauce pan.
Add shrimp and Chardonnay to boiling sauce pan. Cook for seven minutes and add pasta directly into sauce pan and cook another two minutes and mix.
Enjoy!
Posted on 3/9/11 at 7:23 am to possumgritz
quote:OMG
Boudin stuffed backstrap
Posted on 3/9/11 at 7:25 am to Teen Wolf
Nm
This post was edited on 3/9/11 at 7:33 am
Posted on 3/9/11 at 7:29 am to Teen Wolf
Posted for "Teen Wolf"
This post was edited on 3/9/11 at 7:30 am
Posted on 3/9/11 at 7:31 am to mylsuhat
Thanks.....it's not my pasta but it should look like that. Stupid iPad
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