Stop in for Supper, friend

[Tintin]

Love seeing the woodfired oven getting it done.

We don't use ours enough. ;-(

 

[Field28]

Well, here was the final spread for Thanksgiving. We actually toned it back some, normally we would have had either collards or mustard greens, cucumbers and red onions in sour cream and red wine vinegar, corn souffle and macaroni and cheese as well.

I didn't even take pictures of the deserts which were pecan pie, pumpkin pie and carrot cake.

 

[thriller]

One deep fried turkey

 

[Betterinthebush]

Our Bavarian bratwurst made properly with 1/3 of meat recipe being veal. In this case grass fed/ milk finished veal.

Adding mustard to this delicacy would be a sin.

 

[Flbt]

Back straps from a young deer shot yesterday afternoon by the nephew friend.
Collards from the garden and sweet potato cup cakes.

 

[HunterX]

I haven’t made this in a while, but with the small game season in full swing, I think I need to get out and find some rabbits. This is wild rabbit bruschetta I came up with. 20+ years ago. Marinade the back straps in white wine and herbs, and grill. Toast French bread cut diagonally with olive oil and herbs, then add edible orchid petals, which have a peppery lightly floral taste. Add meat and then finely shaved Parmesan and fresh rosemary. Yum. I have also made it will lamb.

 

[rookhawk]

I got an electric rotisserie for my charcoal Big Green Egg before Christmas. I'm in love!

The top one is a pork belly roll known as a lechon in Filipino cuisine, and a Porchetta in Italian cuisine. It is amazing when slow roasted until crispy. (The Filipino version is better)

The bottom one was an experiment I will not repeat, just too much damned work. That's a whole turkey, 100% deboned which took me 2 hours, then coated internally with a whipped herb butter, trussed and rotisseried. Its fine, in the same way that all turkey is fine, but it isn't 2-3 hours of prep work "fine" by my standard. In the future I'd probably just debone a turkey breast and truss it for a similar outcome with a fraction of the labor.

 

[dchum]

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.

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.

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.

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.

Simple and delicious.

---

 

[Hunt anything]

Heart is about the only organ meat I’ll eat other than liver in my boudin.
Those look great may try it if I get deer this year.

 

[dchum]

Heart is about the only organ meat I’ll eat other than liver in my boudin.
Those look great may try it if I get deer this year.

I absolutely would try that with your deer! Let us know how it goes on this thread!

Heart is a great organ to save for most people, it really is just a muscle and has a texture similar back strap!! Just need to trim it well as you know.

 

[Hunt anything]

Normally on the heart I hollow it out and get it really well cleaned out . I then brown some spicy breakfast sausage and mix it with cream cheese, sear it good on a hot grill and take it off the heat for about 10 minutes wrap it in thick cut bacon and return it to the grill and when the bacon is good snd crispy the heart is usually a good medium rare.
I do marinate the heart in olive oil, Worcestershire sauce, garlic and Cajun seasoning overnight before grilling.

 

[Flbt]

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.
View attachment 736656

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.
View attachment 736657

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.
View attachment 736661

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.
View attachment 736662
View attachment 736664
Simple and delicious.

---

Look grate
I am the only one here that will eat hart though.
I just normally fry it

 

[Betterinthebush]

In my butcher shop I’d say that only 1 of every 5 customers want their beef heart. It’s really sad too, because I have only so much time to make my spinach-mushroom stuffed heart from their waste and my dogs get what I can’t freeze for myself.

Another big one I always get 100% of is kidney and all the tallow surrounding these organs. People just don’t take the time to render it down in the crockpot for the world’s best sautéed potatoes and vegetables. I haven’t bought lard in years for frying. In fact those vegetables were sautéed in tallow, removed, then fried the brats and finally tossed the vegetables back in.

 

[Arac]

Elk tartare - might not be immediately appealing to most, but I assure you it is excellent. I also make venison heart tartare, which takes a bit of time but the results are fantastic.

Finely chopped outside round roast
Finely chopped shallots
Fresh thyme leaves
Egg yolk
Anchovy paste
Dijon mustard
Salt

Pepper
Olive oil

 

[Flipper Dude]

Wild hog loin with Szechuan stir fry and rice

It’s what’s for supper.

 

[dchum]

Elk tartare - might not be immediately appealing to most, but I assure you it is excellent. I also make venison heart tartare, which takes a bit of time but the results are fantastic.

Finely chopped outside round roast
Finely chopped shallots
Fresh thyme leaves
Egg yolk
Anchovy paste
Dijon mustard
SaltView attachment 736724

That looks tasty! need to try some elk that way.

Last month I was down at a South Texas ranch where an old sable antelope was hunted. One of the backstraps had been dry-aged for a few weeks and had that dark, crusty exterior and even some slight molding, but Once we trimmed it back, the meat inside was incredible—deep, dark, and full of flavor. Smelled beautiful and clean.

We used that dry aged meat to make a simple classic steak tartare, pretty close to your recipe. Just shallot, dill pickle, capers, onion, lemon, and a whole egg, with salt and pepper and nice olive oil.

Served it up with some really light sourdough pretzels.

 

[rookhawk]

I love the tartare pics above. It is the #1 first thing we make from big game. It was all my son was talking about as we dragged out his deer last month.

We like to use back strap for tartare. You clean up the backstrap of all silver skin and fat, immaculately. We then put the strap in the freezer for about 30 mins until very firm. Then we use a razor sharp knife to diagnally cut “potato chips” front the frozen backstrap. That makes venison carpaccio. All the “whoops” cuts, plus all the ends, get minced, that makes tartare. We’ll have tartare one night, carpaccio another.

Our recipe for tartare is a bit different than those above:

-Lemon zest
-TSP of worchestshire
-TBS of chopped capers
-TBS of minced shallot or red onion
-A minced clove of garlic
-Pinch of salt
-Half TBS of coarse black pepper
-3 quail egg yolks or one duck egg yolk
-Chopped parsley
-Half TBS of Dijon mustard

For Carpaccio:

-Lemon zest
-Micro greens
-Red Wine and Champagne Vinegar
-Capers
-Red onion or shallot
-Black pepper
-Sea salt

For serving:

Our favorite is Rubeschlager <sp> German cocktail bread. Rye and Pumpernickel.

 

[rookhawk]

This was one of two we made, but this was held back for 24 hours for guests. The slight browning on the top is the acid from the lemon zest which only effects the surface until stirred.

 

[Flipper Dude]

I like mine with a little coarser chop at times.

 

[dchum]

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.

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…