Deer, deer, & more deer.

After polishing off a big skillet of fresh ground picadillo, it was time for some hot & spicy shredded neck roast tacos for breakfast. No need for salsa, they packed a punch.



Then it was time to prep supper. I pinwheeled some backstraps, tenderized, then marinated in Allegro Tennessee Whiskey. After 2 hours I pulled them out and stuffed them with some spicy homemade boudin & shredded pepper jack cheese, then wrapped up in bacon. Hit it with some Magic Dust and off to the pit cooked with mesquite wood, glazed with strawberry preserves at the end. Sliced it up after resting and it was a BIG hit.

I cubed up some more backstrap and marinated in Allegro Hot & Spicy, then built some kabob’s to go with the stuffed straps.



After I don’t know how many beers, started piling everything up on a board and watched it dissapear.




Thanks for looking.

I'd eat the snot out of any of those dishes.

Gotta heat up some leftovers, hmnn.

That looks amazing

Looks good!!!

Everything there looks sooooo good!!!

It all looks good. I'm interested in how you cooked the shredded roast- is that something done in an InstaPot or crockpot?

Thanks guys, it was all good. Every bit of meat was tender & juicy. My youngest Son went around cleaning eveyone’s plates up once they got stuffed LOL.

Gringo, yes I like to cook the necks in a Crock Pot. I use 1 buck neck, or 2 doe necks at a time. I season the bone-in necks with sea salt, black pepper, ground chili ancho, chili pasilla, chili guajllo, chili arbol, chipotle chili, cumin, paprika, then I chop up a can or two of chipotles in adobo sauce and rub that paste over the dry rubbed neck. Then I lay that down on a bed on red onions and fresh minced garlic. Add low sodium chicken (or beef) broth until the liquid touches the meat. Cover and cook on low for 10-12 hrs, then I like to keep it on “warm” until everything falls apart. Then I pick through it all discarding the bones/tendons/anything undesirable. Whatever’s left of the onions in the pot I chop up, keeping only enough juice to keep the meat moist. I shred the meat with 2 forks and add back to the pot. At that point I will taste for seasoning and typically add a little fajita seasoning and cumin to it, and more chili arbol if you want more heat. That’s it, it’s like a spicy venison barbacoa full of flavor. For less spice ease off of the ground chili arbol.

Damn Skinner!

Holy cheese and crackers Batman! Daayum!

👍👍

Keep coming back to this page lol

Working on a big pot of deer chili with beans now (yankee chili).

Why you’re one of very few who shall remain “hero status”

Lol. Far from a hero brother. Just another man that likes to hunt/fish, clean/process, and cook critters.

Half a pot of “lite” deer chili with beans has already been consumed tonight, lol.

Daguum it man!

Very very nice sir!!

Would

Skinner needs to open a restaurant...for real

I hope you are doing well Sir.

Let's go fishing.

Getting ready to make my second pot soon.

Personally I wouldn't say no to those options.

That looks fantastic! Mind sharing your chili recipe skinnerback?

You bet! PM sent.

I'm definitely going to try this. We took 3 deer this season and I need new ideas for cooking them. A while back, a friend gave me the cookbook called "Buck, Buck, Moose" which I need to look at again for additional inspiration.

Hognut, I sent you a couple of PM’s. Did you get them?