gotta love some frankfûrters.. With some krâut. yumm. And pickled garlic!! need some listerine...
Having just come back from Deer Camp, we ate pretty damn good out there again this year!!! I do all the cooking out at camp with the exception of baked goods……….i don’t bake!!!
Cooking for a minimum of 8 people for 2 weeks was a lot of fun, but also tiring and takes lots of planning and fridge and freezer space!!!
Other than some pork products, all meals included either fish we caught or meats we harvested including a nice bear one of our guys got.
We had fish fries, bear steaks, venison stroganoff, wild turkey dinner, partridge and rabbit with dumplings, bear sloppy joes ( best ever), venison meatballs and Italian sausage, bear and venison breakfast sausage, venison bacon and assorted game sausage, jerky and hot sticks!!!
Wish I would have taken more pictures this year. Cooking for a big group is a lot of work, but the camp cook doesn’t have to do dishes!!!
Slammer!!!
Cornish game hens..
quote:
Originally posted by slammerHaving just come back from Deer Camp, we ate pretty damn good out there again this year!!! I do all the cooking out at camp with the exception of baked goods……….i don’t bake!!!
Cooking for a minimum of 8 people for 2 weeks was a lot of fun, but also tiring and takes lots of planning and fridge and freezer space!!!
Other than some pork products, all meals included either fish we caught or meats we harvested including a nice bear one of our guys got.
We had fish fries, bear steaks, venison stroganoff, wild turkey dinner, partridge and rabbit with dumplings, bear sloppy joes ( best ever), venison meatballs and Italian sausage, bear and venison breakfast sausage, venison bacon and assorted game sausage, jerky and hot sticks!!!
Wish I would have taken more pictures this year. Cooking for a big group is a lot of work, but the camp cook doesn’t have to do dishes!!!
Slammer!!!
I've never had bear, I'd love to try it someday.
quote:
Originally posted by STUD figmo AlCornish game hens..
We are having Cornish hens for Thanksgiving. They are getting rediscovered. The dinner theme is nuts. So most dishes will have nuts in them. That is why I am making black walnut ice cream, and presently considering maple black walnut ice cream...with Vermont maple syrup. Brad
Last nights sausage, mushroom & onion!!! Tried a store bought sauce which is rare for me. Don Pepinos pizza sauce from Jersey. Heard good things.
Very fresh but a little too acidic. Needed a pinch of sugar and salt but good!!!
Slammer!!!
Beef stew..with left over french onion soup base..
quote:
Originally posted by STUD figmo AlBeef stew..with left over french onion soup base..
Sounds like a good re-purpose of the FO soup. brad
2 nights ago: Al's prime rib at a nearby restaurant. I had fish and chips.
Liz
Turkey pot pie..!
Edited by - STUD figmo Al on 12/01/2024 15:32:04
Not our typical week night dinner. But Marilyn had a hankering’. Roast chicken, roast beets, mashed potatoes and gravy, with a nice roll. Paired with a Jessup brand Chardonnay.
The leftover chicken likely to become a chicken and noodle soup. Brad
Antchillottas...
Edited by - STUD figmo Al on 12/04/2024 03:39:25
There is a whole lot of good eating going on, eh. brad
Batchahlore pizza...
3 cheese n soupy meat
Mrs Renfros salsa..
On a toasted wrap bread..
On..n ah ..beer.. ;0)
Tonight’s first fresh venison meal. Venison Filet Mignon in a Sous Vide bath at 133f for 3.5 hours. Seared in the Wok with Wagyu beef talo and rested for 10 minutes. Perfect med rare!!! Thank you Mother Nature!!!
Served with Caccio e Pepe and the edition of a few egg yolks.
And my Fleet Farm find while shopping for Dessert!!! My favorite!!!
Gooooooooo Packers!!!
Slammer!!!
Wowzer. Dale. Brad
I tried a recipe for bison meatballs from The Sioux Chef tonight. Al was less than impressed by the fact that they were quite dry. I did a rice blend and some microgreens with oil and vinegar on the side.
Liz
Forgot pics but tonight was ground Venison Tostadas and icy cold PBR !!!
Had a new bottle of hot sauce that required an extra PBR to put out the flame!!!
Slammer!!!
Edited by - slammer on 12/06/2024 17:54:31
quote:
Originally posted by slammerHaving just come back from Deer Camp, we ate pretty damn good out there again this year!!! I do all the cooking out at camp with the exception of baked goods……….i don’t bake!!!
Cooking for a minimum of 8 people for 2 weeks was a lot of fun, but also tiring and takes lots of planning and fridge and freezer space!!!
Other than some pork products, all meals included either fish we caught or meats we harvested including a nice bear one of our guys got.
We had fish fries, bear steaks, venison stroganoff, wild turkey dinner, partridge and rabbit with dumplings, bear sloppy joes ( best ever), venison meatballs and Italian sausage, bear and venison breakfast sausage, venison bacon and assorted game sausage, jerky and hot sticks!!!
Wish I would have taken more pictures this year. Cooking for a big group is a lot of work, but the camp cook doesn’t have to do dishes!!!
Slammer!!!
Oh, were I younger again! The guy outings were the best. Bird hunts, deer hunts, fishing trips, snow and water ski trips, golf outings, etc. Sheez, I wonder what my wife did with all the time I was away with the boys? Looking back, she rarely complained. Brad
Brad, I’m pretty sure Mrs. Slammer has her own “agenda” and happy to have her “alone time” also!!! While Slammer’s away, the mice will play!!!
And the ol saying is soooooo true…………..paybacks are hell !!!
Slammer!!!
Flame broiled pork chops..seasoned..
N..
Brockalini with crunchy garlic bits...
.
quote:
Originally posted by chuckv97.
Fun pic. Brad
This morning we had a late breakfast. French yogurt parfaits with berries and granola. Mini scones, bacon, and more fresh fruits. Coffee, via fresh ground beans and pour over. I built the parfaits in my mother’s vintage Rosepoint crystal from W. Virginia. When I was a kid my brothers and I never got to eat or drink with the “good” crystal…only the adults! Brad
Saturday evening, Marilyn made a popular Volga German immigrants meal of Ellis Co., Ks. She grew up with Volga and Bukovina German meals and church pot lucks. We ate green bean soup with both dumplings and potatoes. A key thing here is to saute the beans in onion and garlic and bacon/pork fat in the sauce pan, then build the soup on top of that. I pulled the challah bread and popped the cork! Brad
