RicinYakima
High Steppes of Eastern Washington
Everything sounds good, except the brown sugar. 
"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
Mitty38
Well-Known Member
Not much just a tablespoon to take the sourness away.Everything sounds good, except the brown sugar.
smokeywolf
Well-Known Member
Converting 1 pork loin and 1 pork shoulder into spicy Italian sausage. Should yield about 13 pounds of low salt and about 13%(g/t) fat sausage.
CWLONGSHOT
Well-Known Member
Well I think I have perfected my Chicken Cutlets!!
I out did myself!!!!
I like to use "tenderloins"
I pound them out 1/4" and put into a bowl with;
1 Cup Pickle Juice
1 Cup Italian Dressing
1/8 Cup Lo Sodium Soy
Allow to marinate @ least 30 min but 60/90 min is plenty. Pounded meat just absorbs flavors fast.
In two separate bowls First bowl: couple eggs beaten with S&P and Garlic powder. enough for your chicken.
Second bowl. White Flour and Dannos Green seasonjng. Ratio I like is three HEAPING flour to 1TBS measured Dannos.
Remove and pat most of marinade off Chicken.
My different part is Egg LAST!
Dredge in seasoned flour then egg.
Cooked in a cast Iron with 1/4 -3/8" of Good oil. We use peanut. Oil to 350 ish.
Fry quick till nice brown flip and remove.
These are awesome as is. Even better on samich with fav condiments/toppings.
Great as base for Chicken Parm too!!
Enjoy!
CW
I out did myself!!!!
I like to use "tenderloins"
I pound them out 1/4" and put into a bowl with;
1 Cup Pickle Juice
1 Cup Italian Dressing
1/8 Cup Lo Sodium Soy
Allow to marinate @ least 30 min but 60/90 min is plenty. Pounded meat just absorbs flavors fast.
In two separate bowls First bowl: couple eggs beaten with S&P and Garlic powder. enough for your chicken.
Second bowl. White Flour and Dannos Green seasonjng. Ratio I like is three HEAPING flour to 1TBS measured Dannos.
Remove and pat most of marinade off Chicken.
My different part is Egg LAST!
Dredge in seasoned flour then egg.
Cooked in a cast Iron with 1/4 -3/8" of Good oil. We use peanut. Oil to 350 ish.
Fry quick till nice brown flip and remove.
These are awesome as is. Even better on samich with fav condiments/toppings.
Great as base for Chicken Parm too!!
Enjoy!
CW
JWFilips
Well-Known Member
Well I'm open to any recipe! I can cook on the stove also!
L Ross
Well-Known Member
Much of our venison other than back loin and tenderloin, gets ground to burger and most of the chunks boned out of the hind quarters get canned. The neck roast often get browned then put in the crock pot with potatoes, carrots, onion, and celery. Then the juice left after an over night cooking gets reduced, turned into gravy and served over the mashed vegetables.
Sometimes I'll take a few large pieces out of the hind quarters, following the natural seams, and corn it, then can it. Love canned meat. From it we make hot venison sandwiches, burritos, serve it over mashed potatoes, chili, stew, so versatile.
JWFilips
Well-Known Member
My Neice gave us a bunch of steaks from her husbands deer but also a bunch of frozen packages call "Venison cubes"! Not sure what that is but It's all good ....Just don't want to loose the flavor Venison by adding too much spices and such!
My Mom cooked it simple on a Pot on the stove!
She wasn't one for fancy spices sauces or soaking in vinegar first to remove the raw game flavor! I'm trying to get back to her simple yet delicious cooking skills!
I was able to duplicate her stewed rabbit recipe.... back when I could still hunt small game and there still were rabbits around my parts!
She made that most often when I was a kid so that one was ingrained in my brain!
My Mom cooked it simple on a Pot on the stove!
She wasn't one for fancy spices sauces or soaking in vinegar first to remove the raw game flavor! I'm trying to get back to her simple yet delicious cooking skills!
I was able to duplicate her stewed rabbit recipe.... back when I could still hunt small game and there still were rabbits around my parts!
She made that most often when I was a kid so that one was ingrained in my brain!
Winelover
North Central Arkansas
This veal stew recipe is what Cindy uses for venison.
Veal/ Venison Stew:
1# of veal cut into cubes
2 cups of water (or one cup of red wine & one of water)
3 small diced potatoes
1/2 cup of celery
1 cup of coin sliced carrots
1/2 cup of diced onions
1 Bay leaf
2 teaspoons of Worchester Sauce
1 teaspoon of salt (optional)
dash of pepper
1/2 cup of frozen peas
Roll meat in floor and brown in stove top Dutch oven
Add onions and celery cook for roughly 2 minutes
Add liquids and Bay leaf and simmer for one hour.
Add carrots, cook 30 minutes
Add potatoes and peas, cook for another 30 minutes or so till tender.
Note: We substitute venison for any recipe that call for veal.
Cindy uses a veal paprika recipe for either chicken or venison.
Cindy's City Chicken recipe (breaded veal and alternating pork cubes on skewers), substitutes venison for veal.
Veal/ Venison Stew:
1# of veal cut into cubes
2 cups of water (or one cup of red wine & one of water)
3 small diced potatoes
1/2 cup of celery
1 cup of coin sliced carrots
1/2 cup of diced onions
1 Bay leaf
2 teaspoons of Worchester Sauce
1 teaspoon of salt (optional)
dash of pepper
1/2 cup of frozen peas
Roll meat in floor and brown in stove top Dutch oven
Add onions and celery cook for roughly 2 minutes
Add liquids and Bay leaf and simmer for one hour.
Add carrots, cook 30 minutes
Add potatoes and peas, cook for another 30 minutes or so till tender.
Note: We substitute venison for any recipe that call for veal.
Cindy uses a veal paprika recipe for either chicken or venison.
Cindy's City Chicken recipe (breaded veal and alternating pork cubes on skewers), substitutes venison for veal.
Winelover
North Central Arkansas
Forgot to mention, I put a few drops of Crystal Hot Sauce, in the bowl at serving. IMO, if you put it in while cooking, it looses the zing. Also like either Russian Rye (with caraway seeds) or Russian/Jewish pumpernickel bread to sop up the gravy.
JWFilips
Well-Known Member
Well Since I fininshed my Chcken I made in red sauce Monday I still had lots of sauce left over which had pieces of chicken still in it. I never throw anything away......So Today I fried up some green peppers and onions and garlic along with a few hot Italian sausages. Added the sauce to the pan along with a bunch of Italian seasoning, some pasta and Pecorino Romano cheese. Simmered it a bit and took it off the heat and aded a teaspon of good Italian Pesto! Man it was a good meal! Ony problem the was 2 servings in the pan and now there is none! Ate it all!