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Post by cowgirlup on May 20, 2012 9:52:11 GMT -7
Please post your recipies for Meat, Fish and Game in this thread.
Please DO NOT add comments as it will make it difficult to sort through and find the recipies.
If you have a question PM the OP and ask them to clarify. Then they may modify the post if needed.
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Post by cajunlady87 on Mar 10, 2013 14:36:44 GMT -7
By Drago's Restaurant of N.O. ingredients: 6 dozen freshly shucked oysters on the half-shelf 2 lb. butter, softened 1/2 cup finely chopped garlic 1tbsp. black pepper 1tsp. dried oregano 1 cup grated Parmesan and Romano cheeses, mixed 3 tbsp. chopped parsley 1. Mix butter with the garlic, pepper and oregano 2. Heat grill and put oysters on the half-shell right over the hottest part of grill. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flare it up a bit. 3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and parsley on top. Serve on the shells immediately with hot French bread. Six dozen oysters are a lot so consider that when using this recipe. You may want to break it down. This recipe method can easily be cooked in the wilderness if near a source for shellfish. The oysters can be placed on hot coals of a fire to cook them. You may not even have seasoning but it's a way to cook them and have a hot meal.  |
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Post by solargeek1 on Mar 10, 2013 15:52:57 GMT -7
Roast Beer Beef in dutch oven on Wood stove
Total cook time 4.5 hours if frozen, less if not
1. 2-5 lb bone in (or out) Roast (frozen is ok)
2. 2-3 bottles Beer - darker, heavier is best -- room temp or heated before use (use 3 for 5lb roast- 2 for smaller roast
3. 2-5 onions rough chunked
4. 1-2 T of balsamic vinegar
5. 1 tsp of Better beef bouillion or a 1 bouillon cube
6. Any spices you like: I use fresh or dried rosemary, some rub for steak, garlic, Not too much extra salt as bouillon has alot!
7. KEY INGREDIENT 2 T Molasses!
8. Some cornstarch, ketchup for the gravy later.
**Brown roast if you have time on all sides in the dutch oven. Just makes it tastier. Then put in onions all around the roast, spices on the roast.
**Mix molasses and vinegar (apple cider works if you do not have balsamic) into the beer
**Slowly pour over the roast (I know it washes the spices off but that is ok)
Cover the pot!
Put on Wood stove and make sure fire is hot enough for a medium simmer if your roast is frozen hard; a low simmer after about 30 minutes.
Turn roast over at least once during cooking.
Cook till tender. I add chunked carrots at about 1 hour before done.
Gravy - I remove all the roast, carrots, onions, spices if whole like a rosemary twig. I chill the gravy so fat can be removed. Then reheat adding cornstarch in cold water to hot gravy. We also like a few squirts of Ketchup in it but you don't have to.
This will be the tenderest roast ever due to the vinegar, sugar from the molasses, and beer working on the tough meat. This works in a crockpot also but reduce the amount of fluid to 1 beer or 1.5 (ok drink the rest)
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