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Game Meats Cooking chiles Fish

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#61 sicman

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Posted 04 January 2013 - 06:18 PM

Holy shit! YOu crazy pig stabbin fool. That boar burger looks GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD. Got dam

Was it runnin around on the farm or what? Thats freakin cool. How does boar flavor differ then farm raised pig? I'd imagine gamey as they say.

took him down about a mile down the road from the house. i wouldnt call it gamey ,maybe stronger and spicy. imagine your farm raised but amplify the flavors by 10!

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#62 JayT

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Posted 12 January 2013 - 10:50 AM

I was cleaning out my freezer and what did I find? A venison roast and a piece of tenderloin!!! I have a couple ideas for this, first I marinated it in some soy sauce, worchestershire, olive oil and black pepper, then dried it and added some mixed pepper powder, then browned it and baked it until MR. I took it out, let is rest, sauteed some mushrooms, onions, and jalapeno, and sliced the meat very thin. Onto the Italian roll, topped with swiss and melt the cheese. Topped with a habanero sauce I am reviewing (stay tuned for that, it is called Addiction).

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#63 JoynersHotPeppers

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Posted 12 January 2013 - 11:05 AM

That my friend is epic looking goodness. Headed to the freezer now!
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#64 JayT

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Posted 12 January 2013 - 11:06 AM

More to come from this one, I am going to make Pho' with it later.

#65 stickman

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Posted 12 January 2013 - 11:37 AM

Excellent looking sub Jay! Did you choose Swiss cheese for any particular reason?

I definitely want to see Pho made with venison...
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#66 JayT

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Posted 12 January 2013 - 12:35 PM

I made this sandwich a little while back and all I had was Swiss, it was so good that I made it the same again, but added the onions and jalapeno this time.

#67 Chewi

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Posted 12 January 2013 - 12:39 PM

Where are the Nutria? YUM!!

#68 JayT

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Posted 13 January 2013 - 08:49 AM

Well, after some careful consideration, I decided not to use the tenderloin for the Pho'. Seems to me it would be a waste, so I am using it to make more sandwiches like the above. I did make the Pho' though with NY Strip. If you want to see it, it is here: http://thehotpepper....423#entry761423

#69 SacFly

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Posted 13 January 2013 - 09:06 AM

You got that venison loin just the way I like it: a little char on the outside, nice and pink inside. Good work!

#70 JayT

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Posted 13 January 2013 - 09:18 AM

Well thank you. I have had a little practice. :lol:

#71 JoynersHotPeppers

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Posted 14 January 2013 - 08:03 PM

One of 4 deer that made it to the freezer this season. Frying a couple chunks from the hind quarters with red and sweet onions. Something I grew up on in Va and a child.
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