Today, I finished corning a batch of venison. I made Reuben sandwiches with the corned venison and some homemade thousand island dressing and sauerkraut!


I also whipped up some homemade roasted garlic and red pepper soup to serve with that. Those are a few of our garden dill pickles and pickled garlic on the side!

Now I have a bunch of corned venison to vacuum seal and freeze! All good!

How are you all tonight?
What's for supper? I'll bet it's good!
Patrice

Wow that Reuben looks good.

I had some baked cod and steamed veggies.

That looks great Patrice.

Pork roast here, with a side of baked squash with apples .

That looks interesting Patrice

....I saw a Mexican eating a chicken foot today at work.....no joke

...so y'all yanks and all you're moyanais, cream, bagels, sage and what have you just went up a notch or two after seeing that lol

Kids had lemon herb salmon I ate left over carnitas.

Thanks, Gutthooked! Your cod and veggies sound great too!

Thanks, Les! I love pork roast. I like to serve it with rice and slather both with butter and soy sauce ... and then go into a carb coma ... Anyway, Zim and I ate our last little garden Delicata squash the other night. Those are always nice to have in winter!

Savell! Where ya been? I've missed you! I will take that culinary compliment as the Savellean equivalent of a James Beard Award!!!

That's great stuff, Adam! I know you weren't hurtin' at all eating those leftover carnitas - I've tried your recipe and it's wonderful!

That looks very good!

Thank you, Snowy!

Ham hock and collards here tonight.

a little. I've been shaking bad today. Awe thanks for those generous words. It put a smile on my face. Your and Zim's food looks great.

There's some good southern cuisine, Charles!

Thank you, Adam! I sure hope you're feeling better. Those carnitas should have fixed you right up!

Yumm

What recipe did you use for the corned venison? I'm going to get some started this week and haven't settled on a recipe yet.

They certainly did warm my soul

That looks outstanding!

Oh boy !!!

Im just smiling at all this good cuisine, and lovely warm colour presentation .

Have a wonderful evening, Chickie.....Ill catch up with you soon

Savell isn't kidding about these Mexican invaders, they buy chicken feet by the crate. Oh yea, and with their Lone Star card. When I retire it won't take me long to be a fugitive if I don't depart to some solitary location a long way from people and politicians.

I made a fresh green onion sausage spaghetti for supper last night. Have no clue what I'm cooking today. Gonna be a long day, have to run crawfish traps, Darla wants crawfish so might be boiled crawfish for supper. Gotta scrub down the boat today. Movie producer coming tomorrow to shoot photos of boat. To appear in a movie sometime soon. They looking for immaculate clean boat. Someone told them to get a hold of me. I'm tickled by that alone so sometime in the near future Darla and I and boat may have a movie crew aboard filming. Gonna be a lot of soap flying today. She's clean now but , well, showroom clean is the only thing that works for me

Dang if I was married to you I'd be fat, well fatter!

That looks delicious! Care to share the recipes?

Sounds good.
Mac

What's with the thousand island dressing on a Reuben? It should be russian dressing!

I, also, would like to know your recipe for corning deer.

Thanks, Tactical.20!

CoonsBane, Bowhunter, Coolbrze and Sullivan K, I have a couple of recipes here that I had combined. I'll put something together and post it here later.

Glad to hear it, Adam.

Thank you, Darwin!

Thanks, Sharon Chickie! You too!

Wow, Sheepdog! I get it. As for the chicken feet, while it might be nice to use up every part of an animal, there's no way to dress up one of those and make me think of it as food!

Well, Bud. You're gonna have to teach that boat of yours to sign autographs! Let us know where she will make her debut! Your supper sounds wonderful, as usual.

Bass10, that's when we have to switch over to the low carb gourmet cooking!

Thanks, Mac!

Sounds and looks great, Patrice. That's some fancy fork you got there too. Can you tell us about that?

Polish Dill Pickle Soup....

It sounds gross, but was friggin amazing.. !!!!

Starting with a couple 26 oz. ribeyes than go from there

I hope you don't over cook those tiny things ,my way grill marks on the out side very rare inside (and I mean still bellering).

Wow, that looks great! Never had corned venison before. Had a good meal last 2 nights. Last night had pork chops that were 2 1/4 inches thick. Injected them with lard and seasoned them heavy and grilled. Turned out really well.



Tonight had boneless chicken thighs stuffed with sautéed mushrooms, garlic, spinach, and feta. Seared in a cast iron skillet and finished in the oven. Served with steamed green beans and butternut squash.

(Sorry, I disappeared there for a day or two!)

Thank you, Trapper7! That's one of the sets of stainless flatware we have here. It's a bit on the southwestern side and kind of fun.

Wow, Hupurest! I have heard of dill pickle soup but have never tried it. I will now be doing some research ...

Rifle 1! Those are beautiful! Thanks for that picture!

Thank you, Coonman! Wow! I appreciate a guy who provides proof with his pork chop thickness claims! Injected with lard? I cannot imagine that being anything but delicious!!! And another beautiful supper and photo too! Thanks for the photos!

I know I owe you guys some recipes here. I'll get back with those. I have to get my scribbled notes together on the corned venison.

Keep us posted......so we can see yah on the big screen....that's awesome Bud !

i've got home grown tater and pea chowder a cookin but ain't gonna try to compete with the rest of ya's.Hey Coonman,thanx for setting the bar that high.lol

Reet Roaf .....just pulled it out of the oven !! I put rolled oats in.....not bread crumbs.

Rhonda's homemade chicken pot pie and it was delicious!

Paul that looks incredible.

That does look good !

Tater and pea chowder sounds great for these cold nights, Pcr2! That wins a prize in my book!

That's quite the meatloaf, Nessy! Thanks for the photo! What's the poundage on that baby?

Those look absolutely fantastic, Paul! I haven't had a pot pie for years. What a great meal for a cold evening! Thanks for the photo!

That's a 4 poundah...of beef and pork..lol

Aaaah, a four poundah, eh? That's a lunkah! Nice with that pork in there. Love it!

Here's a basic corned venison recipe. I pretty much started with this and sometimes add a few other seasonings depending on what I had around.

Corned Venison

1 quart + 3 quarts water
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1/2 cup canning salt
1 cup brown sugar
1/4 cup pickling spice
1/3 cup chopped garlic

5 pounds trimmed and cut venison

Trim fat and silver skin from venison and slice it into slabs that are one inch thick or less.

Bring 1 quart of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic; stir until dissolved then remove from the heat. Add 3 quarts of cold water, stir the spice mixture and allow to cool completely.

Add the boneless venison and then transfer the whole mixtures into a larger non-reactive container or several freezer bags, cover and refrigerate.

Leave the venison in the refrigerator to brine for 5 days, turning the meat over to mix and redistribute the brine every day.

After 5 days, drain and rinse the meat well (discarding the liquid), place into a large pot, and cover with clean water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Holy Moley that looks good....

Osky

Here's my Roasted Red Pepper Soup ...

Roasted Red Pepper Soup

2 tablespoons butter
4 red bell peppers, charred, seeded and chopped
1 large onion, chopped
8 cloves garlic, chopped
3 cups chicken broth
1/2 cup crushed tomatoes
1/2 cup heavy cream
1/4 teaspoon smoked paprika
Salt & ground black pepper to taste

To char the red bell peppers, set them on an open flame, turning them occasionally with metal tongs until they are completely black on all sides. Set them in a bowl and cover tightly to allow smoke flavor to penetrate them as they cool.

After the peppers cool, scrape the black layer off their surface with a knife or damp towel. (This is really easy and less messy under a small stream of running water in the sink.) Remove the seeds and chop the bell peppers.

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until everything is tender.

Add in the chicken broth, crushed tomatoes and paprika, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the salt and ground black pepper and allow to heat through, about 5 to 10 minutes.

This is great served with homemade croutons with Parmesan or Asiago cheese!
Enjoy!

Here's a photo with more of that silverware showing, Trapper7. Just everyday stuff.

I wish I had as many patterns of silverware as I have of dishes and glasses! The problem is, I love them all and can't make up my mind!

Love that setup, Chickie !

I know what you mean.

So many great designs.

Ive had that problem bad with chooks and horses....so many lovely kinds and colours- you want two of everything !

Hey, Sharon! Not just two of everything! Dozens! I guess that could be a problem with horses! Yipes! They take more space than wine glasses and silverware! Yep, all of our stoneware patterns are different. Our everyday glasses are all different. Our crystal wine glasses and champagne flutes are all different patterns - the one thing that ties them together is they each have some sort of gold on them. When you come here, you choose your own glass and no one else will have the same pattern, so it's easy to keep track of whose glass is whose. I think I have at least 25 patterns of crystal here!

You should see my towels!!!

Sheesh Patrice how are you going to wear out any towels so Zim has towels in the fur shed for wiping down furs and his hands......dont tell me he has 25 patterns of towels ..........either.....

Tonight, Rhonda's baked potato soup with a sprinkling of cayenne on top of mine. Comfort food at its best.

Love me some soup.....looks good !

Sirloin roast with potatoes , carrots , onion and celery.

Hey RdFx! Every towel looks different, but we still wear them out just the same and they go to the rag bin where we both use them for trapping and everything else!

Paul, your Rhonda sure has some warm and wonderful looking dishes there! Pot pies ... baked potato soup ... you guys are all set for these winter suppers! Thanks for the photos!

There's a classic, Gutthooked! Sounds great!

Back up with the recipes for CoonsBane, Bowhunter, Coolbrze and Sullivan K! (See above.)

Thanks!