Stop in for Supper, friend

[Tanks]

I do love lamb chops. Pic below was from when I was attending the summer program at CIA, Hyde Park to learn to cook and practicing at the apartment I was renting.

 

[dchum]

I had my Nilgai back straps cut into nice 2.5-3 inch steaks. Resembling a nice center cut beef fillet mignon.

Reverse seared them, in oven at 300 for 35 mins and then seared them off hard in butter in a pan to form a crust .

Sliced thin and served over white fluffy rice with Homemade Chimmi churri. Parsley, dill, shallot, garlic tomato, quality olive oil and some red-wine vinegar, s&p.
10/10 everyone you know would love this dish. Nilgai is such a special game meat.

 

[steve white]

This is one of my new favorite bites—and easily one of the best appetizers I’ve made using wild game.

I killed a large nilgai bull around Thanksgiving and finally got around to cooking the massive, cow-sized heart I saved from it.
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I soaked the heart whole in milk with garlic, Greek herbs, salt, and pepper for about 24 hours. That step isn’t strictly necessary, but it doesn’t hurt.
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What is necessary is trimming the heart extremely well. Take your time and remove all connective tissue, membrane, veins, valves, and any tough bits. When you’re done, you should be left with dark, rich, clean meat that almost resembles sushi-grade tuna.

The heart was then cubed very small and stacked onto toothpicks with bits of white onion, forming little kabob-style bites. These were soaked in a Japanese spicy BBQ glaze for about six hours.
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After marinating, they went straight into a pan over medium-high heat with a little olive oil. Flip them until the glaze thickens and darkens.
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Simple and delicious.

---

Loaded with CoQ10, too

 

[steve white]

Anyone here ever tried PF Chang’s Mongolian beef? Well it’s one of my favorite American Chinese dishes ever. Except it’s highly processed food, processed sugars and full of seed oils - Not to mention overpriced…

So with me just recently getting 240 pounds of Nilgai back, I made my own “Mongolian Nilgai” based on P.F. Chang’s dish.

marinated the blade tenderized ham with the following
covered with Bachan spicy Asian bbq sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, tons of garlic, bunch of thick chopped green onion, quarter of a white onion, salt and pepper. That sat all in fridge for a few hours.
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Dumped whole thing in hot pan on high and it cooked down and reduced into a thick sticky glaze. Make sure to cook all the water out so sauce sticks. Served with egg fried rice and some white rice. Topped with more fresh green onion.

Man Nilgai is good eating…
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You're killin' me man!! Thanks. This made me hungry even though I just finished up some Zatarain chicken and sausage gumbo with home made garlic toast. (not bad gumbo for store bought at all)

 

[Fatback]

Slow cooked venison shoulder with carrots, onions and celery. Served over egg noodles. Made a good new for us.

 

[steve white]

I love goat but only if it hasnt been around a stinking billy.

Cabrito is great

 

[steve white]

I remember this was a very popular dish on Sundays and this was served to kill the hangover from Saturday. This dish is called Mondongo and it’s served in a soup. Delicious.

Anything like Menudo?

 

[dchum]

Lamb loins and some decent juice.

 

[steve white]

I have written down almost every recipe in this thread!

 

[Betterinthebush]

It’s cold everywhere it seems. So, soup is the order of the day.

Hungarian mushroom soup:

4 cups diced red onion
2lb mushrooms
4 cups chicken stock (home made)
2T soy sauce
6T AP flour
2t dill weed
1T sweet paprika
2T smoked paprika
2t lemon juice
4 cups half/half
1cup sour cream
8T salted butter

1) sauté onions in butter for 5 min. Add mushrooms sauté until mushrooms release the liquid

2) add chicken stock, soy, paprika, dill. Bring up to low boil. Reduce to low, cover and simmer for 15min

3) whisk flour into h/h stir into stock pot. Bring to low boil. Reduce to low, cover and simmer for 15 min.

4) add sour cream and lemon, stir thoroughly, salt and pepper to taste, serve in your wife’s sourdough half loaf bread bowls.

 

[PARA45]

It’s cold for middle Georgia. Temps during the day have been in the 30s with the wind chill making it feel like in the 20s. And low teens at night. Wife prepared a Latin dish called Arros Aguado, or soft rice. It had chicken, rice and of course some avocado, tomatoes & onions. Delicious

 

[steve white]

It’s cold for middle Georgia. Temps during the day have been in the 30s with the wind chill making it feel like in the 20s. And low teens at night. Wife prepared a Latin dish called Arros Aguado, or soft rice. It had chicken, rice and of course some avocado, tomatoes & onions. Delicious

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thanks--I'm making that right now!

 

[steve white]

It was good, too!

 

[Brickman301]

For dinner my wife fixed a venison roast in the crockpot with potatoes, carrots, celery, and baby onions!
There’s no pictures, because there were no leftovers! It was delicious!

We eat venison a few times a week all year long. But the roast is only fixed a few times year. It’s typically fixed when it’s cold outside like it is here now.

 

[CBeck]

 

[Flipper Dude]

If it’s Tuesday , it must be 12 year old backstrap with browned butter and chimichurri,

rice pilaf medley and sauted spinach

 

[thriller]

I made some venison chili with a mix of smoked venison sausage I made and ground meat. Just looks brown but it tastes way better than it looks. Also put that sausage on a pizza my wife made the crust for on the green egg but my fat ass ate it before I took a picture

 

[PARA45]

Cooked Picadillo with venison. Over rice, yummy.

 

[Tintin]

Teriyaki magpie goose with hokkien noodles and bok choy.

 

[Hunt anything]

Seafood stew, I make this every year for our churches Souper Bowl Sunday fund raiser.
1 pound of crawfish tails
1 pound of crab meat
1 pound of shrimp.
I didn’t have any clams or oysters this year.
It all starts with rendering down 4 pieces of thick cut bacon, onions, peppers, garlic. Add homemade seafood stock, heavy cream and plenty of Cajun seasoning.