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What's for dinner???


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35 minutes ago, frenchy said:

Wonder if lake was stocked? Up here they thin out quick the further east you go. 

Not very common around here either.  In addition to Island Pond they are also in the Connecticut river and Lake Champlain. 

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Venison medallion salad:

Iceberg lettuce

Tomato

Venison steak, dredged in flour/lemon pepper, fried in oil/butter. 

Ken's dressing

 

P2080346.JPG

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2 minutes ago, Polaris 550 said:

Venison medallion salad:

Iceberg lettuce

Tomato

Venison steak, dredged in flour/lemon pepper, fried in oil/butter. 

Ken's dressing

 

P2080346.JPG

Ken's dressing rocks..Their chunky blu cheese is soooooo on fucking point..

 

Doing chicken tacos tonight with the kiddos..

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We went to a new craft pizza joint.  Had a spinach salad with gorgonzola, pickled red onions, strawberries and toasted almonds along with a BBQ chicken pizza with pineapple, red onions and goat cheese.   It was pretty good,  pizza needed another minute or 2 to crisp but I'll take care of that with the pizza stone for leftover lunch tomorrow.  

 

 

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As usual, I didn't get my deer processing set-up done in time this year. 

I have to get a folding table from home depot or someplace. An electric grinder from Cabelas. 

Re-do my rack for hanging them, for gutting, skinning, and quartering.

Table will go in the garage for cutting, grinding. 

I like venison burgers with melted swiss cheese.

I'm gonna' mix some of the burger with ground pork, and some with ground beef, to give it some fat content. 

I had to pay $200.00 to get those two deer done, and the guy was a dick-head. 

Fuck that. I'll have all the stuff ready this year. I trim the meat to perfection, they never spend that much time to do it real good. 

 

Here's to venison, and back-strap fever!! :bc:

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1 hour ago, Woodtick said:

The bottom one. The top is a tasty white fish. The center is a normal size.

B479841A-D216-4A53-A4F5-F0D4C9A6E7BD.jpeg

I haven't had any Whitefish in years. I plan on getting a 2" ballmount for the hitch on the sxs and towing my tin boat and go fishing

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8 hours ago, Polaris 550 said:

As usual, I didn't get my deer processing set-up done in time this year. 

I have to get a folding table from home depot or someplace. An electric grinder from Cabelas. 

Re-do my rack for hanging them, for gutting, skinning, and quartering.

Table will go in the garage for cutting, grinding. 

I like venison burgers with melted swiss cheese.

I'm gonna' mix some of the burger with ground pork, and some with ground beef, to give it some fat content. 

I had to pay $200.00 to get those two deer done, and the guy was a dick-head. 

Fuck that. I'll have all the stuff ready this year. I trim the meat to perfection, they never spend that much time to do it real good. 

 

Here's to venison, and back-strap fever!! :bc:

 burger thing sounds awesome 

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  • 2 weeks later...

Venison backstrap, dredged lightly in flour, fried in oil, butter, Morton Season-All Seasoned Salt 

Steamed Broccoli, drizzled with olive oil, lemon, salt, pepper

Uncle Ben's Ready Rice

P2160348.thumb.JPG.b4104252616348b5e9889af59c581845.JPG

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