Trapper John
Well-Known Member
Been a while. I guess I'll share some good times before I drift back into the real world for a while. First up, for some reason, I got a craving for beef short ribs. I did them simple. Rubbed, smoked, braised, smoked again. They took longer than I thought to break down all that goo in there, but when they were done they were fantastic.
Next up, I took the last part of a mallard I shot last year and seared it. I took some yellow corn grits, mixed them up with some water, cream, butter, and parsley because I like green things and fried it in the duck fat. That was around Christmas time so I had red currant jelly left over. That went into the pan with a splash of apple cider and made a nice sauce for it.
Tacos. Deer heart tacos. The heart was cut into strips and rubbed with salt, smoked paprika, cumin, and cooked with garlic and poblano peppers.
I don't know if the last one has a name. I started with a crawfish étouffée and went freestyle toward the end. Bell peppers, garlic, Cajun seasonings, crawfish tails. I wish I had more detail on that one because it came out great and can't remember how I did it.
Next up, I took the last part of a mallard I shot last year and seared it. I took some yellow corn grits, mixed them up with some water, cream, butter, and parsley because I like green things and fried it in the duck fat. That was around Christmas time so I had red currant jelly left over. That went into the pan with a splash of apple cider and made a nice sauce for it.
Tacos. Deer heart tacos. The heart was cut into strips and rubbed with salt, smoked paprika, cumin, and cooked with garlic and poblano peppers.
I don't know if the last one has a name. I started with a crawfish étouffée and went freestyle toward the end. Bell peppers, garlic, Cajun seasonings, crawfish tails. I wish I had more detail on that one because it came out great and can't remember how I did it.
