• If you enjoy the forum please consider supporting it by signing up for a NES Membership  The benefits pay for the membership many times over.

Venison and wild game cooking.

Pizza night. Homemade dough, they have been rising for 24 hours. Muley burger will be one of the many toppings. Got some carmelized onions. Some bell pepper, shallots, sun dried tomatoes and other goodies. Mozzarella cheese and freshly shredded cheddar. Pesto will be the base instead of tomatoe sauce tonight.

20240210_160556.jpg
20240210_160559.jpg
 
Pizza night. Homemade dough, they have been rising for 24 hours. Muley burger will be one of the many toppings. Got some carmelized onions. Some bell pepper, shallots, sun dried tomatoes and other goodies. Mozzarella cheese and freshly shredded cheddar. Pesto will be the base instead of tomatoe sauce tonight.

View attachment 848958
View attachment 848959
We make home made pizza all the time. Home Made sauce too. It's the best. Next time we do I'm gonna use up a bag of bulk venison sweet sausage as a topping.
 
Forgot to take pix but had venison steak in the cast iron skillet with butter fresh garlic and sage cooked medium rare with a side of oven roasted butternut squash, parsnips, and onion.
 
Venison sweet sausage and sauce.

Put 6 sausages in the crock pot. Going to have 3 with potatoe gnocci tonight and make sausage sandwiches with grilled peppers and onions tomorrow night. Sauce will be set aside for home made pizza Friday night.

Sauce is a simple. 3 big cans Pantene crushed tomatoes, 1 small can pastene tomatoe paste, 6 or 7 cloves garlic minced, half an onion diced, a palm full of salt, a palm full of sugar and a palm full of oregano.

Tomatoe sauce should be a simple thing......imo.

8 hours on low.

20240326_051704.jpg
 
Last edited:
Having a bunch of people over Monday night for wild game meatballs. Two choices, tomatoe sauce and Alfredo. The meatballs are a combination of ground muley and elk, both with 30% ground beef fat added.

The pasta and bread will also be homemade. I will make both of those that day. Nothing like fresh pasta and warm sourdough bread.

20240330_143108.jpg
 
Back
Top Bottom