Lookin good Charger I'd say cut up you would look really well. Let us know how the cutting goes when u start.
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03-24-2010, 01:55 AM #61
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07-10-2010, 01:57 PM #62
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07-10-2010, 01:59 PM #63
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07-19-2010, 06:22 AM #64
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12-28-2010, 07:52 PM #65
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12-29-2010, 09:20 AM #66
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03-17-2011, 12:22 PM #67
Not sure if there's any dove hunters but here is an alteration of a recipe I found years ago.
De-bone breast in whichever manner you prefer (I just use my fingers).
Marinate breasts (only) in your preferred marinade (Italian dressing or any one of the "30 min" marinades).
Let marinate 2-6 hours (longer seems to make them rubbery).
Wrap each breast in ~1/3 strip of bacon (you don't want the bacon to overlap much or it gets chewy).
Secure with toothpick.
Grill over medium hot coals.
Breasts are done when the bacon's done (unless your heat is too high).
Tips:
Soak toothpicks in water for 30 mins or so to keep from burning.
Use a fish basket/cage for more easy control of turning the "nuggets" (I usually don't have to use toothpicks if I use the basket.
Variations:
Use only salt/pepper on breasts, wrap in bacon, grill, brush with BBQ sauce starting about half-way through grilling.
Flatten breasts slightly, place a jalapeno slice and either cream cheese or cheddar on top, fold breast over to make a pouch, then do your wrapping and grilling.
I've made the "pouches" before (minus bacon wrap) filled with an herb/cheese stuffing and used them just like raviolis.
**just realized I bumped an old thread... regardless, this is good.
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04-11-2011, 07:17 AM #68
Yum - some mouth watering recipes. Going to get my cook on!
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04-16-2011, 01:39 AM #69
Substitute chipotle apricot glaze for bbq sauce - http://www.foodnetwork.com/recipes/b...ipe/index.html
and you have an incredible meal.
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04-20-2011, 05:02 AM #70
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06-20-2011, 07:53 PM #71
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11-09-2011, 03:36 AM #72
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01-28-2012, 09:16 AM #73
Duck, I only eat the breast. This is from the Tabacso cook book and is my favorite.
Coat well with Tabasco sauce. Throw in well heated Iron pan 2 min a side..Simply awesome.
As they worded it in the cook book: To make sure the Breast is cooked properly, it is best to have a slow gaited waited walk through a warm kitchen.
Really med rare on the duck breast..You will be amazed!
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04-11-2012, 09:15 PM #74
Cooking deer hearts this weekend..
1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
Salt and pepper
Instructions
Clean the heart under cold running water until the water runs clear.
Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
Cut the squares into strips and the strips into small squares.
Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
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04-12-2012, 05:35 AM #75
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04-12-2012, 05:56 AM #76
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04-12-2012, 05:58 AM #77
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04-12-2012, 09:36 AM #78
I haven't tried this recipe yet.. I'm a little leery about the balsamic vinegar, not really a big fan of the flavor of it and I would hate to waste hearts like that don't get many of them. But a friend of mine swears it's a good recipe.
I cooked two earlier this week that I had marinated in just some worstshire sauce, olive oil, garlic, shallots, and a little lime juice + some zest. Sear them on the old side and rare in the middle. I love them.
I like to get them into a marinade like as quickly as possible after removing them and really the sooner you cook them the better IMO.Last edited by grace_ou; 04-12-2012 at 09:44 AM.
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04-12-2012, 10:37 AM #79
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04-12-2012, 10:44 AM #80
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04-12-2012, 10:52 AM #81
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That's what I always figured, but it still strikes me as strange. I don't really ever put anything on meats except for a light dusting of whatever powder I have on hand and when I marinate in Allegro, so when I marinate something I expect to taste it but never do with the vinegars. I guess they're doing their job whether I taste it or not.
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04-12-2012, 11:09 AM #82
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04-12-2012, 11:15 AM #83
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04-12-2012, 11:21 AM #84
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04-12-2012, 11:24 AM #85
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04-12-2012, 05:21 PM #86
Peaking Bison and pepper stir fry dinner for me ..
6 oz bison cut into strips for faster cooking
red bell pepper strips
yellow bell pepper strips
sweet onions
green onions
grated ginger
garlic
little brown sugar
little sesame oil
little fish sauce
little game tame
Mix all that in a bag for about 30 minutes then seperate meat.. Stir fry veggies..
Caramelize the veggies a bit in caster iron pan on medium high heat, spread out and sear the bison in the center of veggies. Pretty simple don't over cook the bison. Add bread and beer, no plate needed.
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04-12-2012, 06:55 PM #87
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04-12-2012, 07:29 PM #88
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04-13-2012, 08:21 PM #89
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
8 large shallots, peeled and quartered (about 1/2 pound)
4 teaspoons olive oil, divided
2 venison tenderloins, trimmed (about 9 ounces each)
1 teaspoon Rosemary Salt, divided
1/2 teaspoon coarsely ground black pepper
1 cup cabernet sauvignon or other dry red wine
3/4 cup dried cherries
1 1/2 cups less-sodium beef broth
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice
Rosemary sprigs (optional)
Preparation
Preheat oven to 400°.
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400° for 17 minutes or until a thermometer registers 145° (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.
Made this for dinner tonight was absolutely amazing...
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04-14-2012, 11:20 AM #90
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