food Some food I cooked (JayT's Flog)
- Thread starter JayT
- Start date
That's what I am talking about!JayT said:Venison tenderloin marinated in soy sauce, olive oil, worcestershire, and black pepper. Served over Royal Blend rice and sauteed jalapenos.
100_0012.JPG
Good lookin' buck for your pops Jay.
And let me state for the record, venison, like all deer, elk, caribou, and moose, is clean meat.
No homo animal tranquilizer GMO cornpone hormone crap!
Very healthy stuff.
Looks perfect.
Extry points too for letting it rest before slicin'.
I'd eat that sheeit right now!
And let me state for the record, venison, like all deer, elk, caribou, and moose, is clean meat.
No homo animal tranquilizer GMO cornpone hormone crap!
Very healthy stuff.
Looks perfect.
Extry points too for letting it rest before slicin'.
I'd eat that sheeit right now!
JayT said:
Lets put it this way.
If I still lived in Alaska and could shoot a moose or a caribou, I wouldn't be doin' the whole pescetarian only 'thang.
That's how healthy wild game is.
Too bad though.
Remington 700 Alaskan SS .375 H&H w/Leopold 4x fixed for sale.
Jeff H said:
Nah. I wouldn't eat the rice.
Just ain't my thang I reckon.
As for the .375, most caribou and moose et.al. are shot using 30.06 or .270's.
But once shot, its only a matter of time before Boo Boo and Yogi show up.
For up close and personal with brown bears, a large cal. rifle or better yet, a 12 ga. with slugs and 000 buck are highly recommended.
.375 would make a good hog gun in Texas though.
I seen some biggun's down by the lake by my house.
Since I am home today with a sick yungun, I thought I would make a sauce. I found a couple packs of red habs at the stoh about a week ago for $2 total!! Before they go bad, I better do something with them.
1.5lbs red habs
white vinegar
rice wine vinegar
garlic
ginger
sea salt
raw sugar
I took the stems off of the pods, then cut them in half. Into the food processor for a couple minutes with all the other ingredients. I then brought it all to a boil, then cut back to a simmer for about twenty minutes. Let cool a bit, then into the Magic Bullet for pulverizationnessness. I love that thing. Surprisingly hot for a hab sauce. Tastes good too! Not bad for $2.
1.5lbs red habs
white vinegar
rice wine vinegar
garlic
ginger
sea salt
raw sugar
I took the stems off of the pods, then cut them in half. Into the food processor for a couple minutes with all the other ingredients. I then brought it all to a boil, then cut back to a simmer for about twenty minutes. Let cool a bit, then into the Magic Bullet for pulverizationnessness. I love that thing. Surprisingly hot for a hab sauce. Tastes good too! Not bad for $2.
Here you go Jay
With Pex's pepper jelly on top just like you said
I maybe should have shmeared them more??
They were good regardless.
With Pex's pepper jelly on top just like you said
I maybe should have shmeared them more??
They were good regardless.
Those scallops look goodern' hell!
Been too long since I had any scallops.
Been too long since I had any scallops.
