View Full Version : Watcha cooking Christmas Eve/Day?
GilpinGuy
12-24-2018, 16:32
Being the cook of the house I'm going at it today and love it. I took requests from everyone coming over so I have quite a mix of stuff:
Deep fried turkey
Corn Bread
Creamy Jalapeno Corn
Asian Chicken Wings
Papaya Salad
Sticky Rice
Dinner Rolls
Stuffing
Mashed Potatoes
Gravy
Lots of bourbon (for me)
[Dinner]
Irving: I just remembered you might have wanted some birds. Sorry man, I should have hit you up again.
No sir, I dropped the ball on texting you back that I didn't need any. Thank you for the offer. I did check this thread to see if you were making quail jalapeno poppers though. :D
However, since you started this thread, my wife has embraced my game cookbooks that I got and we are bringing some wild game meat to my parents. I believe elk, deer, and moose. Thank you to Hummer for the moose (and I think elk sausage). My dad isn't a fan of game meat, so hope it goes over well.
Great-Kazoo
12-24-2018, 16:56
Shrimp cocktail
garlic bread
5 lb leg of lamb with a garlic, rosemary and shallot rub, on the smoker now.
salad greens
Roasted red potatoes
Finished off with a chocolate mousse.
blacklabel
12-24-2018, 17:46
Tonight is snack food tomorrow is Aspen Ridge prime strips and a side I still need to figure out. I would have done ribeyes but the boss hooked our team up with whole strips so I decided on that instead.
hurley842002
12-24-2018, 17:56
Enchiladas and Spanish rice and nopalito for Christmas eve, and Filet Minon (courtesy of Omaha Steak gift box from in laws), twice baked potatoes, veggies, and rolls for Christmas day, with plenty of wine. After I get off work of course.
TEAMRICO
12-24-2018, 18:46
For Breakfast: Hashbrowns, biscuits and gravy, scrambled eggs
Lunch: We make a snack platter of cheese’s, salamis, crackers and chips with veggies and dips.
Dinner: Slow cooked ham, skin on mashed potatoes, corn, Hawaiian sweet rolls, salad and I know I missing something....
Desert: Village Inn Carrot Cake and vanilla ice cream
Weds.......we start our diet!!!!!!!
OtterbatHellcat
12-24-2018, 19:12
Ham and cheesy hash brown casserole, and some green beans probably.
Wife wanted Mexican food so....
Cheese enchiladas in Tex-Mex style chili gravy
Red pork tamales
Machaca beef tacos
Mexican rice
Bean soup (copied recipe from El Chaparral in Helotes tx)
Chips and salsa
Nothing.... going to the SiL... she's making enchiladas
Our initial plan was to go to sushi katsu for lunch, but they are charging dinner rate during lunch hour.
I will gladly pay $16 for cheap sushi, but not $25.
I would rather eat big mac on christmas night singing Hymn.
I made guacamole. It was my first attempt and I didn?t use a recipe. Turned out pretty good. I mashed up some avocados like you would if you were making mashed potatoes, added some lime juice, a little garlic salt, and mixed in a little pico de gallo and done.
Chorizo red beans with rice
Jalape?o, cheddar cornbread
Banana pudding
JohnnyEgo
12-24-2018, 23:57
My sister and I alternate Christmas and Thanksgiving, so this year she makes dinner and I bake.
https://www.johnnyego.com/photography/vincent/2018/christmas/2018xmas02.JPG
https://www.johnnyego.com/photography/vincent/2018/christmas/2018xmas03.JPG
https://www.johnnyego.com/photography/vincent/2018/christmas/2018xmas05.JPG
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https://www.johnnyego.com/photography/vincent/2018/christmas/2018xmas09.JPG
Waiting on the pumpkin pies right now. Made chocolate & cream cheese cupcakes for the kids, lemon & spiced olive oil cake for the adults, and pumpkin pies for everyone.
Brown sugar bacon wrapped Brussel sprout bites (appetizer)
13# smoked standing rib roast
Green bean casserole, escalloped corn and mashed potatoes with gravy
And for the DIL sea scallops and grilled salmon
Aloha_Shooter
12-25-2018, 02:33
Doing 2 ten-lb standing rib roasts. One is getting the low-and-slow method, about 3.5 hours at 200, resting, then 8-10 mins at 500-550 just before carving time. The other one is going in the Ronco rotisserie (can't fit both roasts in the oven) for about 2 hours. Will also have a big spinach salad, roast vegetables, dobash cake, custard pie, and who knows what else?
Moose (thanks Hummer!)
https://lh3.googleusercontent.com/zhBhPNpVxl3M0227cJTcLJFVf8pR4fg87jEEVnqQy4_iw9Jkqp MhGkZN9KJvqugKo5cL7wGQ7A42pbKsI73k2mrbVh12SmWjfVCk gw-p86EufDgcZueliE2PJ5hzS_QM3OuXotQ0BLiQk7jct0VC9_pT1 0Dj3GWzdy2X_z6eFE_JEFWZBsfwMtGTwDIWGs1hcamJZvcGhmV TmRsmDtG5LQGBberjVKGKCqMXsCT0e224bl6J3q0ddmCaqHqfF 8Rxrq9TMbx9N-Xem4W4qb8kERuNIqsRbcrtPF_PXzjF_ZF40zMW5opCCQZ4pXVL b1yRfx4eeJ5wj-h0pSbuYBDiJrKlrxn7rKj01Czuag8gxdxEUgfR8uhDqk4Mg5QE i8EBIb6u8GmK2fN64BVRUE_nEBC9Ct9NIanCntXqx2pRtkl2rp mvaTS3SAiW7qRkDuhaxImt6uAuTLPvWIl_1XAcl4DukYs3UYW_ pxBRPV6Tljnja3Kh2YrK47QeSyA-fdb18UE6w3qZPyLuXS4l3gKZRLvcBX14cGVVS8wUQ4UPandZtm xJZjO-tnBuOJ8eq9fK1sOJWUq1PJ0Utt1KK8_9f1VVd3ycqiD_xqtfF7 k990u-fi1Wff4VdV9sq1eQJ8WktA6VzE2qGHkd91X3ZNGtgsDhXxKmLC 8O55aN07_C4mxCDLbrgzhSY-CMMe8y3YhEfNc10-eKZBBCyM32J9c=w353-h626-no
Venison
https://lh3.googleusercontent.com/iMHcF-OQWC0qeistF0LQf6qBVNrNz8wlUKdb6qxUcvv1ygeKFriz8r2t M4Itfx0HIVKVSlY6Hh3OcFxk9ygRbuZjXbCEjM0kKsb6EXlb4m zN6U_6mAtt9Nfg0TDxuJAQc-VP4qwu11FTciteJgiywErocDt9Z2cPA9Y5-BtxP5RcvrfgpnAXXpPjtledI5zRGHORXXRuvtcyyAVinlqnoDg e7G50HPJKodI51zghev4ktB8tL3D0ApvnEPkFfm2Sy5_58Ev67 L52_l-5AtLnwyUzbQ18mwpwIyTNmOMDKmMOnE44U_HmWyOcNQkDAeG43 mzkvv5FhFdJiMXGqEceqQkqyUU4Q1y2in1hdP7m02ME70XpKCI d2yYv9olXlHHcjbAGywowcQp-HjV8bS-Q2FMyDxgeNRjS0ijqyq_HHdFlXKbzOlHRDP_0wYMkbl6TlPOZs _LHysg7OswhelpBQEkXjlY-6rqCqK-fKLkTxmZNt87kH5C4bi-s1uBpo4tzpr3ufkoISWpXQ_AF1rFYqdX9OqgoMbdFHBZ9YBQyZ 9l-57Uuf08pY_lwy169rf460JHemoTnFZIgReluLBFisEeLTBPFds IgFVeNzoXn2HZeArX9BWOwGS3iNlfInQlZZ-qG6i-iyJ3HSfYksJ3J3hx1u_NmNyAJVW0U1LadRR4jAA54kaKexMFtP hIPz3IKphRrwsXGPXsNaIMq2HU=w1113-h626-no
Moose salami and elk summer sausage (Thanks Hummer)
https://lh3.googleusercontent.com/TynPY555Z8wVQIDeB1z9nKijsC_P0ajE3Nei-lpj6fjNefFvD9p9thoAf0oATZaMaKSw5HoFIJmSDx3YS_wJdzM mx8DKbk5myrzfJootLnl_V2_N5r06nVHe7-9MZt_lATK_5rcyGOEKSVlneTrojRTlRl-qffPj3d7n6MCLWvzLUafP1vQeM8GXx3TGFVRxw45hWXVu9_Iji Pfw7AFT8o6S7pfy_oR4RnDZxCifK8dp5xFs6jUxVVSmRS57KwH XSsI8QB3NSd4NaJnVwGLOySrLUbkiANMbfXQWW3f2veGXhRZi9 PGGm8RnhHKonyrYFibIL3rgaCU8UEHHJYDaTgeaxv5qmOrqn9B G3DqnBymH57jy-eVi6XtHOJmWuU6Iys-N-_gbvZnZrtgaJRTJWieD6TxvZ_aT88ZzJxvYQ1uTARQJkUqlCll MdrU2j6SmuaahVQ5BY-g3VeeI5rhVO5Vm6O46UwZFsF0apbm9gd5tEuwP8xuwD_QQYFEL 9BSa1POP0VASJLnHdFioX87VgsgiX_RWm49tjfANTiwZXMFDpH s2oOgFcQHSBoGsT8sATZJp3DPwsRyoFsGRkdEMurDhEGVmjFFc lpL0pFBhRFncyZG6spOTuSaamd6W_mVQss4t5CxM_Ki6b2LoOE rK1_zs4GiIgd_lqo7u4jEmOGrdIDaLxIyaXwTNGPKPfxHuVjxI rD2m43vkZDaevjw=w1113-h626-no
Love the utensils on the ARs Mr. Ego.
Kielbasa/potato soup for Christmas Eve.
Christmas Day:
Smoked rib roast
Mashed potatoes
Green beans
Pecan pie
Strawberry/pretzel salad
StagLefty
12-25-2018, 09:04
Brown sugar,pineapple ham in the Instant Pot,Ranch mashed potatoes,and green bean casserole. Easy peasy since I'm alone today,had Christmas with the kids last night.
Sous-vide Rib Roast finished off with my flame thrower rig (propane weed burner) with Horse Radish sauce and hopefully an au jus if it makes it.
Baked Potato, Asparagus, Salad and Rolls. Chocolate Ice Cream for desert.
-John
OtterbatHellcat
12-25-2018, 10:19
Oh, and I forgot I'm going to Apple Pie School today. Hell, I've never made a pie before, but I'm learning.
ChickNorris
12-25-2018, 10:30
I enjoy making & eating a good fruit pie (& cobbler). Let us know : )
OneGuy67
12-25-2018, 10:42
Broiled Ribeye with Garlic, Rosemary and Thyme
Baked Lemon Chicken
Baby Potatoes in Olive Oil
Green Bean Casserole
Grilled Green Beans
Rolls
Spinach Artichoke appetizer with naan bread bites/blue corn chips
Baked Brie with Strawberry Preserves appetizer
Christmas Eve tradition here is chili. So I did a traditional red chili with stew meat and a pork green chili (secret family recipe from a friend). Both of them ran in slow cookers for about six hours and turned out fantastic.
JohnnyEgo
12-25-2018, 11:33
Love the utensils on the ARs Mr. Ego.
Started doing that a few years back on another forum where a guy was adamant that the only thing an AR was good for was killing people. Told him they were far more modular than he realized. Nice moose!
Oh, and I forgot I'm going to Apple Pie School today. Hell, I've never made a pie before, but I'm learning.
It's way easier than most people expect. Most tedious part is peeling the apples. If you are making your own crust, go all butter (tastes better) and replace 1/2 the water with chilled Vodka. 2oz for the pie, 2oz for you, and you'll be less worried about how it turns out. Also, it forms less gluten so your pie crust will stay tender even if you end up working the hell out of it. If you make it in a cast iron skillet, you can call it 'rustic' and have it's uneven appearance be part of the charm. You'll be fine!
https://www.johnnyego.com/dump/cake/2017independence/applepie04.JPG
https://www.johnnyego.com/dump/cake/2017independence/applepie19.JPG
electronman1729
12-25-2018, 12:20
76922Fresh cherry pie.
Our big Christmas dinner with family over the weekend. Started doing Prime Rib as opposed to turkey/ham many years ago & it's stuck as a tradition fortunately. Today is the wife & I so basic brunch: jalapeno thick sliced bacon, ranch potatoes, melted cheese, eggs & loads of salsa. Johnson's corner cinnamon roll for dessert. Probably switch to Evan Williams Eggnog later & I-don't-know-what yet for dinner. Leaning either pork chops or bone-in ribeye via sous vide.
BTW, made a pretty tasty blended drink last night: (lots of) Evan Williams Eggnog, pumpkin pie filling, nutmeg & ice cubes blended up. Delicious. A little later was another personal favorite: honey crisp apple cider microwaved for 1.5 minutes then Tennessee Honey Whiskey to flavor.
The Prime Rib is on its way to reverse sear perfection. We have Twice Baked Potatoes, Cherry Sour Cream and Walnut Frosted Jello, Rolls and a Cranberry Spinach Salad along with it. Candy Apple Pie for dessert. All made from scratch of course.
clodhopper
12-25-2018, 17:34
Normally we hold onto a ham from a recent pig for Christmas. But we had a turkey that had gotten too big for her britches and needed to be dealt with. Chopped, plucked and gutted her on Saturday. Smoked it today. Super yummy.
Family raved about the Reverse Sear Prime rib. If you have not tried it, you should.
However, since you started this thread, my wife has embraced my game cookbooks that I got and we are bringing some wild game meat to my parents. I believe elk, deer, and moose. Thank you to Hummer for the moose (and I think elk sausage). My dad isn't a fan of game meat, so hope it goes over well.
Moose (thanks Hummer!)
https://lh3.googleusercontent.com/zhBhPNpVxl3M0227cJTcLJFVf8pR4fg87jEEVnqQy4_iw9Jkqp MhGkZN9KJvqugKo5cL7wGQ7A42pbKsI73k2mrbVh12SmWjfVCk gw-p86EufDgcZueliE2PJ5hzS_QM3OuXotQ0BLiQk7jct0VC9_pT1 0Dj3GWzdy2X_z6eFE_JEFWZBsfwMtGTwDIWGs1hcamJZvcGhmV TmRsmDtG5LQGBberjVKGKCqMXsCT0e224bl6J3q0ddmCaqHqfF 8Rxrq9TMbx9N-Xem4W4qb8kERuNIqsRbcrtPF_PXzjF_ZF40zMW5opCCQZ4pXVL b1yRfx4eeJ5wj-h0pSbuYBDiJrKlrxn7rKj01Czuag8gxdxEUgfR8uhDqk4Mg5QE i8EBIb6u8GmK2fN64BVRUE_nEBC9Ct9NIanCntXqx2pRtkl2rp mvaTS3SAiW7qRkDuhaxImt6uAuTLPvWIl_1XAcl4DukYs3UYW_ pxBRPV6Tljnja3Kh2YrK47QeSyA-fdb18UE6w3qZPyLuXS4l3gKZRLvcBX14cGVVS8wUQ4UPandZtm xJZjO-tnBuOJ8eq9fK1sOJWUq1PJ0Utt1KK8_9f1VVd3ycqiD_xqtfF7 k990u-fi1Wff4VdV9sq1eQJ8WktA6VzE2qGHkd91X3ZNGtgsDhXxKmLC 8O55aN07_C4mxCDLbrgzhSY-CMMe8y3YhEfNc10-eKZBBCyM32J9c=w353-h626-no
Venison
https://lh3.googleusercontent.com/iMHcF-OQWC0qeistF0LQf6qBVNrNz8wlUKdb6qxUcvv1ygeKFriz8r2t M4Itfx0HIVKVSlY6Hh3OcFxk9ygRbuZjXbCEjM0kKsb6EXlb4m zN6U_6mAtt9Nfg0TDxuJAQc-VP4qwu11FTciteJgiywErocDt9Z2cPA9Y5-BtxP5RcvrfgpnAXXpPjtledI5zRGHORXXRuvtcyyAVinlqnoDg e7G50HPJKodI51zghev4ktB8tL3D0ApvnEPkFfm2Sy5_58Ev67 L52_l-5AtLnwyUzbQ18mwpwIyTNmOMDKmMOnE44U_HmWyOcNQkDAeG43 mzkvv5FhFdJiMXGqEceqQkqyUU4Q1y2in1hdP7m02ME70XpKCI d2yYv9olXlHHcjbAGywowcQp-HjV8bS-Q2FMyDxgeNRjS0ijqyq_HHdFlXKbzOlHRDP_0wYMkbl6TlPOZs _LHysg7OswhelpBQEkXjlY-6rqCqK-fKLkTxmZNt87kH5C4bi-s1uBpo4tzpr3ufkoISWpXQ_AF1rFYqdX9OqgoMbdFHBZ9YBQyZ 9l-57Uuf08pY_lwy169rf460JHemoTnFZIgReluLBFisEeLTBPFds IgFVeNzoXn2HZeArX9BWOwGS3iNlfInQlZZ-qG6i-iyJ3HSfYksJ3J3hx1u_NmNyAJVW0U1LadRR4jAA54kaKexMFtP hIPz3IKphRrwsXGPXsNaIMq2HU=w1113-h626-no
Moose salami and elk summer sausage (Thanks Hummer)
https://lh3.googleusercontent.com/TynPY555Z8wVQIDeB1z9nKijsC_P0ajE3Nei-lpj6fjNefFvD9p9thoAf0oATZaMaKSw5HoFIJmSDx3YS_wJdzM mx8DKbk5myrzfJootLnl_V2_N5r06nVHe7-9MZt_lATK_5rcyGOEKSVlneTrojRTlRl-qffPj3d7n6MCLWvzLUafP1vQeM8GXx3TGFVRxw45hWXVu9_Iji Pfw7AFT8o6S7pfy_oR4RnDZxCifK8dp5xFs6jUxVVSmRS57KwH XSsI8QB3NSd4NaJnVwGLOySrLUbkiANMbfXQWW3f2veGXhRZi9 PGGm8RnhHKonyrYFibIL3rgaCU8UEHHJYDaTgeaxv5qmOrqn9B G3DqnBymH57jy-eVi6XtHOJmWuU6Iys-N-_gbvZnZrtgaJRTJWieD6TxvZ_aT88ZzJxvYQ1uTARQJkUqlCll MdrU2j6SmuaahVQ5BY-g3VeeI5rhVO5Vm6O46UwZFsF0apbm9gd5tEuwP8xuwD_QQYFEL 9BSa1POP0VASJLnHdFioX87VgsgiX_RWm49tjfANTiwZXMFDpH s2oOgFcQHSBoGsT8sATZJp3DPwsRyoFsGRkdEMurDhEGVmjFFc lpL0pFBhRFncyZG6spOTuSaamd6W_mVQss4t5CxM_Ki6b2LoOE rK1_zs4GiIgd_lqo7u4jEmOGrdIDaLxIyaXwTNGPKPfxHuVjxI rD2m43vkZDaevjw=w1113-h626-no
Wow, it looks like you put on a fabulous feed, Irving! And you didn't overcook the moose, good work!
I'm really pleased you were able to make good use of the moose. I think a lot of people enjoyed our moose this Christmas. Nine people helped me get Bullwinkle off the mountain and everyone got a share of the meat. It couldn't have turned out better.
For Christmas dinner we prepared:
Moose Wellington with cherry and roasted walnut sauce
Sweet potato au gratin with Havarti cheese & chives
Green beans with scallions, bacon & fried sage
Grandma's tomato aspic salad
Pumpkin & fig walnut bread with ginger-quince marmalade
Pumpkin spice bread with mountain raspberry jam
https://www.ar-15.co/attachment.php?attachmentid=76930&d=1545829369
76930
https://www.ar-15.co/attachment.php?attachmentid=76931&d=1545829393
76931
Moose Wellington is a moose loin wrapped in a pastry with garlic, onion and herbs. The meat is salt and peppered, browned in a pan, cooled in the refrig, then wrapped with sauteed filling and baked at 375 degrees for about 40 minutes to 130 degrees internal temp and when the pastry is a golden brown. We could have pulled it out at 125 degrees. The wrap keeps the outer meat from over cooking, keeping it evenly rare.
Kept it pretty simple this year
76933 Prime rib
Mashed Potatoes
Kale
Broccoli (cooked with bacon)
Garlic Bread
Pumpkin and Pecan Pies
https://www.johnnyego.com/dump/cake/2017independence/applepie19.JPG
Looks great.
electronman1729
12-26-2018, 15:05
For Christmas dinner we prepared:
Moose Wellington with cherry and roasted walnut sauce
Sweet potato au gratin with Havarti cheese & chives
Green beans with scallions, bacon & fried sage
Grandma's tomato aspic salad
Pumpkin & fig walnut bread with ginger-quince marmalade
Pumpkin spice bread with mountain raspberry jam
https://www.ar-15.co/attachment.php?attachmentid=76930&d=1545829369
76930
https://www.ar-15.co/attachment.php?attachmentid=76931&d=1545829393
76931
Moose Wellington is a moose loin wrapped in a pastry with garlic, onion and herbs. The meat is salt and peppered, browned in a pan, cooled in the refrig, then wrapped with sauteed filling and baked at 375 degrees for about 40 minutes to 130 degrees internal temp and when the pastry is a golden brown. We could have pulled it out at 125 degrees. The wrap keeps the outer meat from over cooking, keeping it evenly rare.
Recipe for sauce?
Recipe for sauce?
Mrs. Hummer used this recipe: https://www.seriouseats.com/recipes/2012/11/cherry-port-sauce-recipe.html
She used a tawny port instead of a ruby. Then coarsely chopped walnuts and toasted them in a dry pan on the stove and sprinkled over the sauce. Enjoy!
Went to a friend's house for Christmas.
She made roast duck, roasted veggies braised in duck fat, Arugula salad with cranberries and feta cheese, Pork Loin with coffee rub. Her mother brought a wild rice casserole and mashed potatoes with butter and cream cheese. I brought Jalepeno poppers wrapped in bacon, lefse, and thick cut bacon. She made a gingerbread cake for dessert and chocolate and vanilla cupcakes, her mother made a keto-friendly strawberry-basil cheesecake with crushed pecan crust, and I brought strawberry bavarian and krumkake with whipped cream.
And now we know how the average American gains 5lbs. over the holidays. [Santa]
thedave1164
12-27-2018, 17:21
10lb Standing Rib Roast
Mashed Potatoes
Roasted Asparagus
Only had 4 slices of the roast left over
How about posting some of these great recipes here? [Dinner]
https://www.ar-15.co/threads/19665-Recipe-for-the-Day
No sir, I dropped the ball on texting you back that I didn't need any. Thank you for the offer. I did check this thread to see if you were making quail jalapeno poppers though. :D
However, since you started this thread, my wife has embraced my game cookbooks that I got and we are bringing some wild game meat to my parents. I believe elk, deer, and moose. Thank you to Hummer for the moose (and I think elk sausage). My dad isn't a fan of game meat, so hope it goes over well.
My wife isn't a fan, but ate Elk and liked it. I could never get her to even try in years past. Started with sausage and worked our way to stewed meats (a hearty stew, elk tips in gravy) and hamburger (enchilada casserole) before moving to steaks. She will not eat venison, too gamey for here, nor does she do seafood with a rare exception of Wisconsin Yellow (lake or bay) Perch.
Wife had to work 1/2 shift, I had not nearly enough time to put the house back in order just enough after the kitchen remodel, and we had friends over for a late dinner so we kept the effort to a minimum.
beer
Shrimp cocktail
beer
cheeses and crackers
beer
Romaine salad with raspberry balsamic
Honey Baked ham
twice baked mashed taters
pan fried brussel sprouts, lightly seasoned with just salt % pepper and a dash of lemon
A tasty top shelf blended red, don't recall the name
beer
Shared a gift the friends brought - Jameson Blender's Dog - very smooth and buttery
Tullamore Dew 14 year single malt (a standing favorite here) - more pronounced flavor than the Dog certainly, okier by far given it has been finished in bourbon, Port, Madeira and Oloroso Sherry casks.
Homemade (crust) cherry pie
My dad ended up loving the deer and making a point to let me know that it's the only deer he's ever had that he liked. Everyone at the party scarfed up the deer right away. It was surprising to me because I thought the deer treated distinctly "wild," compared to the moose that I thought was delicious with no gamey flavor at all. Everyone else did they thought they could tell the moose was wild game but not the deer. I'm very confused. Either way, both got eaten.
My dad ended up loving the deer and making a point to let me know that it's the only deer he's ever had that he liked. Everyone at the party scarfed up the deer right away. It was surprising to me because I thought the deer treated distinctly "wild," compared to the moose that I thought was delicious with no gamey flavor at all. Everyone else did they thought they could tell the moose was wild game but not the deer. I'm very confused. Either way, both got eaten.
Interesting. Most of the red meat we eat is lean venison; elk, deer, pronghorn and now, moose. To us, because of all the fat, beef steak tastes gamey, if it can be called that. It can have that stick to the roof of your mouth type fat. Even so, it's a treat if it's hot, tender and juicy. Of course, various animals will naturally taste different based largely on what they eat, and people unfamiliar with lean game meat may not recognize or know how to describe the unique character of those flavors. But if someone reports that they disliked game that they've had, I attribute it to some degree of spoilage due to poor handling. I don't think anyone has found the game meat we've served to be unpalatable or gamey.
I'm glad though that I didn't serve any of my 2013 cow elk. I shot it right before dark and didn't find it until the next morning. Overnight temps were 26 degrees and the animal laid dead on snow. But the heavy hide held the body heat enough to spoil the meat. I butchered and packaged it as usual but it only took a few meals to find that none of it was going to be good, so I fed it all to the birds. Gamey, and a lesson learned.
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