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Venison Garlic&Cheese Stuffed Shells for my 3 girls and I tonight
Are there leftovers? I can be in berwick in under an hr..lol
In fairness, I am one to introduce/cut-in smaller amounts of fattier meats. Always. Because I like fat. And, I have found, with the GIANT FLAVOR of those mothereffing OLD AZZZ Bucks, that Frank takes, at will, the flavor of the meat does NOT get lost...
Awesome!That is a feast!
Thanks! The garlic and cheese is Sausage as well, I think I left that out
Well done! I think you just won this thread with those recipes!
Venison Andouille sausage
I was thinking it was sausage....I have a few packages of that... making those shells are in my future
AA did you get your mount back yet?
I did, https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0
Lots of good stuff here!My favorite is steak chunks cooked on the ice, when I do it at home I some times leave them as steaks and do not chunk it up, however I think I like them chunked better. I cut up a steak or two into 1"-2" chunks and coat all sides with onion powder, garlic powder, salt and pepper. I heat up the bacon grease left over from breakfast in the frying pan and cook the chunks in the bacon grease with sprigs of fresh rosemary. I brush the bacon oil on the chunks with the rosemary sprigs which helps spread the rosemary love around the chunks. If I do not have bacon grease I will substitute butter. I dig up the rosemary plant in the fall, pot it and keep it in the house during the winter so we always have fresh rosemary.
Lol !!!I don’t work on trains, Ive used that nickname online for years. I like it since I don’t have to add any numbers and stuff at the end. I was just wondering as No Conway has steam trains ,Clarks and the Cog RR also have steamers.
Rosemary and Wild game is a match made in heaven, it even helps conceal any gamey test if you forgot any Silver skin, fat, connective tissue etc.
I'm a big fan of sage as well. Fresh sage is delicious with/in homemade brown gravy on a venison roast.