Good stuff Rancid, you're a man of many talents. I've also enjoyed your knife making threads on AT, whole reason I joined that site was to view pics you had posted. I'm glad my lunch hour is only 15 minutes away.
You will want to be careful how much you encourage a chronic pictorial poster like myself. I dont want to crash this site or suck up all the bandwidth.
Rancid you are the man! Everything you have posted looks amazing and you have done a great job documenting the whole process. That bacon..I gotta try it. Never seen it done, looks like its definitely worth the work. Thanks everyone for these awesome recipes. Now if October will get here i can get to work on getting some meat in the freezer
rancid how much will u charge to come be my cook this fall and winter? haha wow all the recipes looked great
do you think we could get a sticky for this that way we don't lose all this info in the shuffle. Rancid you are the man, I have alot to learn
Sorry no pics Mushroom and Venison Stroganoff 1lb. egg noodles olive oil 1 medium red onion finely chopped 5-6 cloves of garlic finely sliced 1 1/2 - 2 pounds venison, trimmed and sliced into 3/4" pieces Salt and freshly ground black pepper 1 tablespoon paprika 1 teaspoon cumin 10 ounces of mushrooms, torn/cut into bite-sized pieces Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, remove stalks 1/2 stick of butter Good splash brandy or wine (1/2 cup) 1 zested lemon (no juice needed) 1 cup sour cream Cook the egg noodles according to the package instructions until it's just undercooked and drain in a colander. Put the noodles back in the pot, cover with aluminum foil and set aside. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 8-10 minutes until softened and translucent. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside. Season the meat well with salt, pepper, cumin and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 on each side before adding the parsley (you can do this in 2 pans or in batches if your pan is not big enough) and then the cooked onion and garlic. Add the butter and let melt, stir and then add brandy/wine. Let it simmer for a couple of minutes, then stir in the lemon zest and the sour cream, re-season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small. Combine into pot of egg noodles and serve
This recipe is a compilation of about 6 different recipes ... I believe I "perfected" it ... if you find a better one, please post it ... but try this first ...ENJOY!! Tony's Venison Jerky 2 cup Worcestershire sauce 2 cup Soy sauce ½ c Liquid Smoke 1 c Red Hot Sauce 6 TB Honey 3 TB Mustard 6 TB Garlic Salt 2 TB Pepper 4 TB Onion Powder 1 c Brown Sugar To Add HEAT 2 ½ TB Crushed Red Pepper or ¼ c Tabasco sauce Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
