The Accurate Reloading Forums
what's for dinner
21 March 2012, 18:32
ravenrwhat's for dinner
just dropped a couple packages of Mt. Sheep
stew meat in the crock pot.
Add baby carrots and new potatoes later.
Put together a fresh salad and got half a homemade apple pie left from dear ole' MIL
Gonna pull the cork on a good bottle of wine.
In my home "food stamps" = hunting licenses!!
21 March 2012, 18:39
Brandon.GleasonSounds like a pretty good dinner! I've been meaning to try ti BBQ a wild boar shoulder and make some pulled BBQ pork of it.
21 March 2012, 20:17
StormsGSPquote:
Originally posted by FFemt5287:
Sounds like a pretty good dinner! I've been meaning to try ti BBQ a wild boar shoulder and make some pulled BBQ pork of it.
Here is my favorite recipe for pork shoulder. I let it marinate for 4 days.
Ingredients
* 1/4 cup chopped garlic
* 1/2 cup chopped onion
* 1 dash soy sauce
* 1 tablespoon corn syrup
* 2 tablespoons apple juice
* 3 tablespoons Worcestershire sauce
* 1 teaspoon molasses
* 1/4 cup wine
* 1/4 cup Italian-style salad dressing
* 1/2 cup distilled white vinegar
* 1/2 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/2 teaspoon onion powder
* 1 tablespoon Cajun seasoning
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon seasoning salt
* 1/4 cup brown sugar
* 8 pounds pork shoulder
Directions
1. In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
2. Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
-----------------------------------------
"I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. -Henry David Thoreau, Walden
21 March 2012, 22:49
Aaron NeilsonRaven - Sounds to me like you've mistaken AR for Facebook/Twitter!!!
Aaron Neilson
Global Hunting Resources
303-619-2872: Cell
globalhunts@aol.com
www.huntghr.com 21 March 2012, 23:06
ravenrquote:
Raven - Sounds to me like you've mistaken AR for Facebook/Twitter!!!
But it is hunting related.
don't do FB or Twitter.
expected jealous responses "ha ha I'm eating Mt.sheep for dinner"
How ya been?
What "beast" are you having for dinner?
21 March 2012, 23:33
24mileboyEating Elk steaks tonight with the wife and daughter! Grilled with asparagus and squash!
21 March 2012, 23:41
billrquimbyElk filets also are on our menu tonight. Yummmmmy.
As for desert sheep, I was fortunate in choosing a Nosler Ballistic Tip for that hunt. It destroyed an entire shoulder we didn't have to eat.
Maybe others have had good-tasting wild sheep, but I rank the meat from my ram barely one notch above javelina!
Bill Quimby
22 March 2012, 02:06
AnotherAZWriterDall sheep is the best wild game I have ever had.
I actually think elk is pretty damn tough; I prefer deer from MN. I have shot a few moose, and they are damn tough.
Grouse on the grill along with grilled vegtables. Its 85 degrees in Chicago in March. Hard to pass up a day like this outdoors.
BigB
22 March 2012, 03:27
MTGunnerTonight we are having scimitar horned oryx tenderloin on the grill. This with homemade onion rings and garlic mashed. Of course, a glass of red wine. MTG
22 March 2012, 03:39
markopolo50Nothing exotic but we just had canned venison, gravy made from the juices. Put the two together over mashed potatoes. Canned corn on the side, tastes so good your tongue will slap your brains out.
Even the wife likes venison this way.
Red deer backstrap lightly seasoned then wraped in bacon with a splash of BBQ sauce on top. Baked medium rare and then thinly sliced. A little bit of heaven in your mouth.
DRSS
22 March 2012, 07:17
WV2WYJust finished some Antelope Steaks with all the trimmings!
22 March 2012, 07:18
WV2WYAntelope Brauts on the grill this evening!
22 March 2012, 10:11
interestedquote:
Originally posted by WV2WY:
Just finished some Antelope Steaks with all the trimmings!
Just finished antelope filets. Delicious.
I found the filets from my desert sheep to be quite good tho not the equal of antelope or elk, but certainly better than beef steak.
Sheep in a crock pot are good any time. I doubt if anyone could taste the difference between any animal after 6-8 hours.
22 March 2012, 14:37
MOA TACTICALquote:
Originally posted by StormsGSP:
quote:
Originally posted by FFemt5287:
Sounds like a pretty good dinner! I've been meaning to try ti BBQ a wild boar shoulder and make some pulled BBQ pork of it.
Here is my favorite recipe for pork shoulder. I let it marinate for 4 days.
Ingredients
* 1/4 cup chopped garlic
* 1/2 cup chopped onion
* 1 dash soy sauce
* 1 tablespoon corn syrup
* 2 tablespoons apple juice
* 3 tablespoons Worcestershire sauce
* 1 teaspoon molasses
* 1/4 cup wine
* 1/4 cup Italian-style salad dressing
* 1/2 cup distilled white vinegar
* 1/2 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/2 teaspoon onion powder
* 1 tablespoon Cajun seasoning
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon seasoning salt
* 1/4 cup brown sugar
* 8 pounds pork shoulder
Directions
1. In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
2. Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
Way too many ingredients. Shouldn't move west if you cook like that.
22 March 2012, 17:29
SnellstromJust put our dinner in the crock pot, tonight its meatballs made from ground Deer.
I just roll the meat into balls, throw them in the crock pot add seasoning, put sliced onions and peppers on it then pour tomato sauce on it and add any kind of Italian seasonings and garlic to it and just let it cook all day.
Simple and great to come home to.
Last week we ate Deer or Elk 4 out of 7 nights.
23 March 2012, 22:47
Les StaleyJust got a package of Antelope Italian sausage out of the freezer.. thawing in front of the fireplace.. will par-boil til done, and add to a package of fetucini alfredo .. wonderful!! never any leftovers... Les
24 March 2012, 02:15
drummondlindseyquote:
Originally posted by billrquimby:
As for desert sheep, I was fortunate in choosing a Nosler Ballistic Tip for that hunt. It destroyed an entire shoulder we didn't have to eat.
Maybe others have had good-tasting wild sheep, but I rank the meat from my ram barely one notch above javelina!
Bill Quimby
This ram was incredible! We had the backstraps grilled on mesquite wood coals and it was some of the best meat I've ever had. Not bad for a tough old desert sheep
24 March 2012, 02:30
Dog ManI love and crave all wild game.
Probably because of what I went through to get it but the Dall Sheep was the best I've ever had. I quit cooking it when my teenage daughters were going to be around for the meal, they ate it like it was going out of style.
Meals from game taken have always been some of my fondest memories.
"If you are not working to protect hunting, then you are working to destroy it". Fred Bear
24 March 2012, 07:07
Idaho RonI think my favorite right now is to fry elk burgers with garlic salt, and pepper. After they are done pour Campbell's beefy mushroom soup over them right out of the can. I let is simmer a I make either mashed potatoes fried potatoes, or rice. I use the soup as gravy on the potatoes or rice. Easy and tasty. Ron
24 March 2012, 07:53
CrazyhorseconsultingMy deal for the past two years has been deer sushi. Small medallions of deer meat, with soy/lemon juice and Louisiana Hot Sauce-Tabasco sauce poured over it.
Even the rocks don't last forever.
25 March 2012, 02:08
billrquimbyquote:
This ram was incredible! We had the backstraps grilled on mesquite wood coals and it was some of the best meat I've ever had. Not bad for a tough old desert sheep
You were lucky to get a tasty one. My ram was not. It reminded me of the awful mutton we were served in a Mongolian elk camp.
The best game meat I've tasted was eland, followed by almost every other African antelope I've shot. The whitetails from the Texas Hill Country are good, too.
Bill Quimby
25 March 2012, 04:57
ted thornSimple stuff tonight
Zatarain's dirty rice and elk sliced up in a stir fry
Diet Dr Peper
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Maker of The Frankenstud Sling Keeper
Proudly made in the USA
Acepting all forms of payment
25 March 2012, 06:09
Idaho RonThe fact you know what mutton tastes like in Mongolia on an elk hunt makes me green with envy. The hole bit about Eland being so good also make me wish it were me there instead of you.
That is awesome! I would love to have those kids of memories. Ron
quote:
Originally posted by billrquimby:
quote:
This ram was incredible! We had the backstraps grilled on mesquite wood coals and it was some of the best meat I've ever had. Not bad for a tough old desert sheep
You were lucky to get a tasty one. My ram was not. It reminded me of the awful mutton we were served in a Mongolian elk camp.
The best game meat I've tasted was eland, followed by almost every other African antelope I've shot. The whitetails from the Texas Hill Country are good, too.
Bill Quimby
25 March 2012, 06:11
Idaho RonTed, have you tried the Zatarain's lemon pepper fish fry on catfish, walleye, and Crappie? WOW!! Ron
quote:
Originally posted by ted thorn:
Simple stuff tonight
Zatarain's dirty rice and elk sliced up in a stir fry
Diet Dr Peper
25 March 2012, 06:21
ted thornYes we have....it's all we use!!!
Add a bit of black pepper and Tony Chachere's creole seasoning in place of salt.
________________________________________________
Maker of The Frankenstud Sling Keeper
Proudly made in the USA
Acepting all forms of payment
25 March 2012, 11:32
billrquimbyquote:
That is awesome! I would love to have those kids of memories. Ron
Ron:
I'll be 76 in a few months. I was fortunate in that my occupation allowed me to do a lot of hunting over a long lifetime in a lot of places before costs went crazy.
Bill Quimby
26 March 2012, 02:59
Idaho RonToo bad you don't live next door I would like to hear some of those stories. Ron
26 March 2012, 04:40
billrquimbyI apologize for the crass commercial, and for hijacking this thread, but you might enjoy my book, "Sixty Years A Hunter." It has many of my stories from hunting on six continents. PM me if you're interested in a copy.
Bill Quimby
30 March 2012, 18:12
carnymanThe ca. Blacktail we killed when I was growing up were the best I've ever eaten. Something about the poison oak they would eat I guess. The meat almost had a sweet flavor. Flowered and fried with gravy and rice is never a bad thing.
31 March 2012, 01:41
matt uTonight...Whitetail backstrap Fajitas
01 April 2012, 09:47
Mike_DettorrePork medallions with a port cherry reduction sauce, mushrooms risotto, and a pinot noir
MikeLegistine actu quod scripsi?
Never under estimate the internet community's ability to reply to your post with their personal rant about their tangentially related, single occurrence issue.
What I have learned on AR, since 2001:
1. The proper answer to: Where is the best place in town to get a steak dinner? is…You should go to Mel's Diner and get the fried chicken.
2. Big game animals can tell the difference between .015 of an inch in diameter, 15 grains of bullet weight, and 150 fps.
3. There is a difference in the performance of two identical projectiles launched at the same velocity if they came from different cartridges.
4. While a double rifle is the perfect DGR, every 375HH bolt gun needs to be modified to carry at least 5 down.
5. While a floor plate and detachable box magazine both use a mechanical latch, only the floor plate latch is reliable. Disregard the fact that every modern military rifle uses a detachable box magazine.
6. The Remington 700 is unreliable regardless of the fact it is the basis of the USMC M40 sniper rifle for 40+ years with no changes to the receiver or extractor and is the choice of more military and law enforcement sniper units than any other rifle.
7. PF actions are not suitable for a DGR and it is irrelevant that the M1, M14, M16, & AK47 which were designed for hunting men that can shoot back are all PF actions.
8. 95 deg F in Africa is different than 95 deg F in TX or CA and that is why you must worry about ammunition temperature in Africa (even though most safaris take place in winter) but not in TX or in CA.
9. The size of a ding in a gun's finish doesn't matter, what matters is whether it’s a safe ding or not.
10. 1 in a row is a trend, 2 in a row is statistically significant, and 3 in a row is an irrefutable fact.
11. Never buy a WSM or RCM cartridge for a safari rifle or your go to rifle in the USA because if they lose your ammo you can't find replacement ammo but don't worry 280 Rem, 338-06, 35 Whelen, and all Weatherby cartridges abound in Africa and back country stores.
12. A well hit animal can run 75 yds. in the open and suddenly drop with no initial blood trail, but the one I shot from 200 yds. away that ran 10 yds. and disappeared into a thicket and was not found was lost because the bullet penciled thru. I am 100% certain of this even though I have no physical evidence.
13. A 300 Win Mag is a 500 yard elk cartridge but a 308 Win is not a 300 yard elk cartridge even though the same bullet is travelling at the same velocity at those respective distances.
02 April 2012, 22:11
ted thornTaters onions salt and pepper.....
Oh yea.....elk
It will be ready when we get home tonight.....
We love a croc pot at Thornburgh-Ville
________________________________________________
Maker of The Frankenstud Sling Keeper
Proudly made in the USA
Acepting all forms of payment
08 April 2012, 05:48
graybirdScimitar horned oryx sirloin steaks cooked on the grill basted with garlic butter, cooked to medium, cream style corn, salad with ranch, a slice of bread and a cold Bud Light = one full belly!!!
Graybird
"Make no mistake, it's not revenge he's after ... it's the reckoning."
08 April 2012, 06:30
SFRanger7GPClara made a big pot of beans (Colombian style), rice, fried plantain (patacones), avacado, cole slaw and red stag steaks fried in peppers and onions. All the herbs we used came from our garden.
Pre-dinner cocktails: Mojitos and Mint Juleps. Post dinner: Gin and Tonic.
08 April 2012, 06:43
24mileboyTonight we had rib steaks from the elk shot last November, grilled with zuchinni and squash. Small glass of Willamete Pinot Noir and after dinner a glass of bourbon.
09 April 2012, 02:59
ted thornThawed out some elk today
My wife sliced some purple taters to fry....hmmmmm we will see
Add some corn and a fancy roll and here we go
________________________________________________
Maker of The Frankenstud Sling Keeper
Proudly made in the USA
Acepting all forms of payment
09 April 2012, 05:25
John GaltJust finished a very "a-typical" Easter Dinner: Ham and scalloped potatoes? Broasted chicken and greens? Nope- MUCH BETTER!
Some delicious inner loin from a whitetail buck I took in late 2009. We added some asparagus and brussel sprouts packed in foil, as well as a red onion and fired it up all on the grill.
It's truly wonderful the memories eating these back straps conjure up: it took several minutes to decipher my date code ("3-2009"), as in the third deer took in 2009. The code wasn't the challenge as much as figuring out which, exactly, the hell was this deer?!
Then I remembered in a rush: I took this strange little buck from about 180 yards with a Benelli M2 Tactical, with an 18 inch smooth bore and ghost ring sites. This was, embarrassing to admit, the longest shot I have ever made on a whitetail. Funny- I always hunt them with a firearm like I do with a bow- up close and personal.
My cousin, that year, decided he wanted to try his hand at deer hunting, so I lent him my Savage 210 (12 ga. bolt gun)- hence me using the next best shotgun short, of an over and under. We are restricted in Southern Minnesota to shotgun only.
The "strange little buck" was a 5-point that I assume must have been hit by a car. His rack had the bizarre appearance of being turned backwards. His entire right side (from neck to rump) was riddled with scar tissue. The venison turned out great though, and we're still enjoying some left in deep freeze.
Thanks for the opportunity to allow me to share my tale. It sure is effective at allowing me to re-live the hunt!
- John