Whats for dinner???

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by JLA, Jan 10, 2011.

  1. H-D

    H-D Active Member

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    I'll PM you my address feel free to send any leftovers my way ;)
  2. BETH

    BETH Well-Known Member

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    never had a tamale
  3. JLA

    JLA Well-Known Member

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    Becks spanich rice...

    Heat about 2 tablespoons of oil in a skillet til it wisps smoke
    Add about 1.5 cups of rice to brown it, stir it frequently it will burn easily.
    Once browned add 1 15.5 oz can of diced tomatoes,
    and then fill the 15.5 oz can with water and add it
    then add 1 tablespoon of "Caldo de Tomate" bouillion. and stir it all together.
    Then add just enough water to cover the rice and simmer covered until water is gone.

    The caldo de tomate is the kicker here Beth. You gotta use that brand or it dont taste right. She also makes it sometimes with fresh tomatoes and chilis, but only to show off for her gramma. I get the quick and easy canned stuff. But I dont care its good eatn.

    Ill also add that if you will finely dice a white onion or 2 and a bundle of cilantro together it goes great on top of any mexican food, especially becks spanish rice.
  4. BETH

    BETH Well-Known Member

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    Great tell becky thank u
  5. jack404

    jack404 Former Guest

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    gave the butcher some of the doe i got to corn for me

    not big by any means but i hope it works

    corned venison tonight

    ( yeah i let the water get low this afternoon )

    i'll fry some eggplant and capsicum and put em aside , then fry up some cabbage , when thats done i'll add the plant and sap to the cabbage and pepper the lot ( 1/2 teaspoon ground black pepper and 1/4 teaspoon paprika and a teapsoon of mustard powder and 1/4 cup stock ) and mix all that in and serve the venison on a bed of the cabbage mix with mustard and small taters boiled in jackets

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    Last edited: Nov 15, 2011
  6. jack404

    jack404 Former Guest

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    and cooked

    its a bugger to slice , its crumbles but tastes great

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  7. jack404

    jack404 Former Guest

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    and makes great 9:45 PM snacks

    fried up some mushrooms and buttered and mustarded some toast

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  8. Big ugly

    Big ugly New Member

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    Well, Thank you MR JACK, now I am hungry, So I have to get off my Dead @$$ and on my Dying Feet and go cook:rant:. I am thinking SOS and Scrambled Eggs for breakfast. Since you made me hungry I am making this a "Whats For Breakfast" Hi-Jack.:na-na:
  9. jack404

    jack404 Former Guest

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    Go for it , i'm thinking hash browns for breakfast after trying the mini taters

    out of air dried beef for the SOS here , i may have to just fry up some 1/4" thick fresh smoked bacon to go with em too eh ;)

    enjoy!
  10. Silencer

    Silencer Well-Known Member

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    Fried Spaghetti
    [​IMG]
  11. JLA

    JLA Well-Known Member

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    That corned venison looks exquisite Jack. Makes me hungry for a nice grilled reuben Venison style.
  12. carver

    carver Moderator

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    Smoked sausage, onions, potatoes, red peppers, snow peas, and garlic. Meal in a minute!

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  13. jack404

    jack404 Former Guest

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    tonight a experiment , its late afternoon sunday actually and i'm fiddling

    deer, or venison mince is a hassle , it tends to taste like it was broiled or just stewed in water when you toss a heap in a pan ..

    ok big suacepan

    1/4" min , good olive and sunflower oil mix ( i've added sesame oil as well )

    garlic onions to flavour the oil , chilli if you wish i use coriander and lemon grass too

    get the oil hot , fry and brown and crisp your herbs and such

    add the meat slowly in small lots and stir to ensure it breaks up into individual ( as possible ) pieces ..

    when nicely browned take off the heat and add pour off the majority of the hot oil

    add 4 cups of beef or chicken stock some taters some more onions ( spring onions and shallots here but i'll add the shallots to the bowl ) and chokoes ( outta carrots )

    gonna leave it on a slow simmer for 1 hour more

    brought it to the boil for 5 mins and put it to simmer just now

    looking forward to see if i can make venison mince taste better

    thinking about tossing in 3 spoons of Worcestershire sauce about 1/2 a hour a away too ..
    Last edited: Nov 20, 2011
  14. jack404

    jack404 Former Guest

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    and for tonight

    pork spare ribs !!!

    into the oven for 3-4 hours on a low heat ..

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    Last edited: Jan 6, 2012
  15. dons2346

    dons2346 Well-Known Member Supporting Member

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    Aw man. I'm still working on left over Christmas ham.
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