Sounds a little on the spiceyside, is it?
Sounds a little on the spiceyside, is it?
"You can't eat a pig whole, but you can eat a whole pig." - Joe S.
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no - not really - on a scale of 1-10, I'd say 3...I don't like really spicy food, but do like a little bite....
the vinegar in the pepperoncinis is what tenderizes and takes the game flavor out of the meat...And I know some elk does need help in that dept, depending on when it was harvested...
Seemed like this would be a good time to bump this one up!
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1 24 count box a Pop -Tarts (variety)
1 case diet Mt.Dew!
Mix and Match as you like!
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My Christian Name is Michael Baker..
I have gone by "Gooser" since I was a "gossling"
If you are frying your turkey in peanut oil, have this ready to drop in after you take out the bird. Venison backstrap, seasoned with the injectable seasoning of your choice, rolled in coarse, fresh cracked black pepper. I cut backstrap into pieces about 10-12 inches in length so it's easier to handle. Don't overcook, it should be quite pink inside. I can't promise you'll like it as much as I did, But I can promise I'll do this every year for my family!
Black Pepper Maple Cream Pie
Do not leave out the pepper; it is crucial to the flavor. Serve this in small wedges, as it is very rich.
Use a real piecrust made with lard for best result.
1 ½ cup Heavy Cream
1/3 cup flour
1 ½ cup Vermont Maple Syrup. (Dark if you can get it)
2 Tablespoons butter
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 9 inch unbaked pie shell
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
In a heavy saucepan whisk together all ingredients in order listed, cream and flour first until smooth and then the rest. Cook over medium heat for about 10 minutes or until it starts to thicken. Try not to let it come to a boil. Pour into 9 inch pie shell and bake 30 minutes or until bubbling and edge and crust start to show color.
Cool on rack and then refrigerate until COLD before serving.
Use the best freshest lard you can buy. Use it COLD. Be gentle with your piecrust. You are not tossing a pizza crust. Work it as little as possible, use cold water. Dice your cold lard into pea size pieces. And if you have a stone rolling pin pop it into the freezer an hour before you use it. If you do not have a stone rolling pin that is what you need to buy before the holidays.
"So what is big is not always the Trout nor the Deer but the chance, the being there. And what is full is not necessarily the creel nor the freezer, but the memory." ~ Aldo Leopold
"The Greatest Obstacle to Discovery is not Ignorance -- It is the Illusion of Knowledge" ~ Daniel Boorstin
1 pkg baby bellas
1 6 oz.pkg pink skinless boneless salmon
2 cloves garlic
1 small onion
1/3 cup bread crumbs
2 tbsp butter
Pull out the stems , chop fine , also chop garlic and onion, mix all ingredients until salmon is throughout the batch.Stuff the caps ,melt butter and pour over the stuffed caps .You can spice this up with some Old Bay , Cayenne pepper , and so on .
Any left over filling can just be sprinkled throughout the dish .
bake at 350 for about 30 minutes
SEMPER FI . FROM MY COLD , DEAD HANDS .
The Best Potato Casserole in the Whole World.
2 large packages of frozen hash browns
One cup butter
2 pints sour cream
One and one quarter cup diced onions
two cans cream of mushroom soup
2 1/2 cups grated sharp cheddar cheese
2 cups or more crushed potato chips
Head butter, soup, sour cream, onions and cheese in large frying pan. Salt and Pepper and stir in potatoes and cook 10-15 minutes to get everything melted. Pour into a very large casserole dish and crush potato chips and put on top. Drizzle melted butter on top of chips.
Cook at 350 for 40-45 minutes.
What's not to like about the ultimate fat fest?
Tim, my mom used to make that one for every special occasion dinner! And you are right, it is to die for. I guess my mom took it serious when I kept calling it the heart attack casserole and quit making it. . But Lordy, was it ever good!
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