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Location: Scott County, Tennessee/by way of Detroit
3,352 posts, read 2,825,519 times
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That looks really good... My husband needs to learn to do this with his venison.I just showed him and he wants to know what the pepper seasoning is....
For the outer coating of pastrami it's simply whole peppercorns ( we use the mix of red, green and black), ground course and some fine and mixed with coriander. You roll the brined pastrami in it prior to smoking.
I don't know the recipes, but there's a food truck based out of Connecticut that serves wild boar burgers, elk burgers, bison burgers, something called "gypsy stew," venison and duck, and sausages made with some variety of this game. The food truck is Aurora's Gypsy Cafe she and her husband draw some pretty big lines at the food truck fests and seasonal fairs, mostly in New England, sometimes in New York State. They make some vegan dishes too, and many gluten-free treats - an egyptian falafel made with fava instead of chickpeas, but my absolute favorite of theirs is the wild boar over rice pilaf with pickled red cabbage and beets, pesto sauce, and a fat slice of tomato.
I have six pheasants waiting to be smoked for Christmas and will be heading out for some ducks and geese this weekend. This monster storm here in California has been bring them in large numbers.ok:[/quote]
Never have I wanted to dress as Santa Claus so badly!!!!!! I'll even bring everyone presents!!
I have six pheasants waiting to be smoked for Christmas and will be heading out for some ducks and geese this weekend. This monster storm here in California has been bring them in large numbers.ok:
Never have I wanted to dress as Santa Claus so badly!!!!!! I'll even bring everyone presents!![/quote]
Got some more ducks thighs and goose thighs in the freezer, waiting to be cooked and enjoy at some point. Just love the goose fat you get from roasting them - makes for the best fried bread and roast potatoes! And bread and (goose) dripping is delicious!
We cooked some brats tonight. I've got a hunk of fresh packer brisket coming out of brine for fresh pastrami this weekend. Just coated it with cracked pepper and coriander. Ready for the smoker on Saturday!
I tried something a little different with a venison sirloin tip. This is the 'football' sized roast from the knuckle up the thigh. It can be a dry, tough cut to cook. I sliced it lengthwise across the grain and inserted garlic, green onion and slivers of lard. I sprinkled it lightly with Montreal seasoning and then tied it back up, browned it in a dutch oven and cooked it for 45 min at 350 deg. I added 1 cup of strong beef broth to the dutch while cooking.
It turned out really great! I made a great gravy with the drippings for the meat and the mashed potatoes. I will fix this style again. Vey moist, flavorful and wonderful with the gravy!
Last edited by Threerun; 06-14-2015 at 11:49 PM..
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