Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
Blondie
Outside of the occasional snide comment from you, you have not identified who you are out here for the past couple of years. Now that your identity is out and your great protector ****wagon is here its back to the same old Mik. At least we know you can't deny being a coward. :D
You don't follow too well. I have been here just fine since before you were. And I've not been "outed." Everyone knows here who matters knows who I was over there.
And wagoncircler threatened to find me and kick my ass at least three times on the Range. I laughed of course. However, to his credit, he is not only here holding you two at bay, but he seems to be a level-headed poster in all the forums I've seen here. I don't know him. But he seems to understand his football. He likes his hockey from the oranges. And he gets you two. I don't need to get involved. So the mods can deal with you and your husband taking to calling me a coward for nothing that I've done. I'll keep my opinions to myself. At least for today.
I'm in the same position here that upstart claims to be. I just check in for a few laughs.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
pmoon6
Easter Dinner: Elk Wellington with grilled asparagus. Cuttin' those carbs so I can fit into my bikini this summer.
Venison is damn tasty(is Elk technically venison though?)
And after looking it up Elk Wellington sounds delicious.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
Mike13
Venison is damn tasty(is Elk technically venison though?)
And after looking it up Elk Wellington sounds delicious.
Most big game is venison. Caribou, all deer varieties, pronghorn, moose, elk. Their meat is all similar, lean and red. Bear might not be, I'm not sure, because it's kind of fatty.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
DANNY BATTEN POWER
Elk is too gamey. Lived in Boise, ID for a few months so I had my fair share of it and I'm not a fan
:rofl:
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
DANNY BATTEN POWER
Elk is too gamey. Lived in Boise, ID for a few months so I had my fair share of it and I'm not a fan
It is not for all people. I'm not a fan of the McDonalds kids meal either so....
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
The Popcorn
It is not for all people. I'm not a fan of the McDonalds kids meal either so....
Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats. If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
pmoon6
Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats. If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
It's been several years since i've eaten elk and I loved it. Then again, my buddies old lady was a dynamite cook so she knew how to prepare it.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
DANNY BATTEN POWER
Elk is too gamey. Lived in Boise, ID for a few months so I had my fair share of it and I'm not a fan
How did your dad get you out of the basement to go hunting with him?
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
HurkeyNuts
How did your dad get you out of the basement to go hunting with him?
Hand held video games?
Re: Buffalo range NEW OWNER
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
Swiper
HAPPY DYNGUS DAY!
HaHa. Now I will have a senior moment and go back in time to St. Stans' on da East side of Buffalo.
Off Broadway dare and where dat fresh Kielbasa?
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
pmoon6
HaHa. Now I will have a senior moment and go back in time to St. Stans' on da East side of Buffalo.
Off Broadway dare and where dat fresh Kielbasa?
T'row me down da stairs....my shoes!
Re: Buffalo range NEW OWNER
You can tell what Anderson Cooper thinks of Dyngus Day about 1:40 in.
Re: Buffalo range NEW OWNER
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
pmoon6
Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats.
If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
Soak overnight in milk, preferably buttermilk, to take the "gameyness" out of it. Both work very well.
But...when I was researching how to prepare venison, I agree with what one person said. It isn't beef..if you want beef, buy beef. If it is something prepared in a slow cooker and it was soaked overnight, the difference is negligible.
Cooking a venison steak on the grill, to me, is like cooking round steak on the grill.. not enough there to keep it from drying out.
We have friends whose children won't eat hamburger, because they have basically been raised on ground venison as a substitute. They say hamburgers taste greasy.
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
DANNY BATTEN POWER
Another betamale post from the forum's resident cuck
MDP
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
bleve
Dyngus Day!
The greatest !! There once was a woman from Decatur....
Re: Buffalo range NEW OWNER
Quote:
Originally Posted by
DraftBoy
You can't post the lyric if you don't even know what the damn acronym stands for…
Gin and Juice was the quintessential cruisin song back in the day…hell still is a damn good cruisin song.