YvetteMT

After 10 days vacation and not cooking, tonight was mountain lion stir fry.

Partner requested grilled cheese after seeing one on tv. Rainy couple of days meant chicken tortilla soup (costco), waffle fries and grilled cheese. I'm traditional with my grilled cheese- cheap American slices for me. For him- bacon and sharp cheddar and habanero bacon.

Taco salads for dinner. (Either not on my plate or hidden- sour cream, guacamole, cotija, corn salsa, onion)

From Sunday- chicken marinated in a parmesan garlic sauce with gf mac salad and sweet potato. Last night similar but rice and green beans for sides.

Dinner on my own tonight and planned on shrimp curry, then i went to Costco. GF cheese pizza, added bacon, onion, sausage, and mushroom. Maybe tomorrow I'll do curry.

Second batch of jerky started today. Mise- liquid aminos (for the gluten challenged its our version of soy sauce. I think it's way better than coconut aminos), jalapeños, brown sugar, kosher salt, garlic, pepper, lime juice(ice cubes). No pink salt this batch, partner prefers his jerky dry and since this is his favorite flavor, well, he can have his sawdust. 😉 Not pictured- meat currently in salt/sugar brine for 6 hours.

@liuzhou zebra is fantastic. I think it is a bit sweeter than horse, a very rich deep red, and like your donkey, even more tender. I've had horse as steaks and roasts, the zebra was simply grilled over a wood fire with salt and pepper.

@liuzhou how does donkey compare to horse? I've had horse (and zebra) a number of times and quite enjoy it. I'd go so far to say its certainly in my top 5 of proteins.

So 8 hours in the dehydrator and this will get packed into food saver bags (in serving-ish amounts) and put in the freezer. Yes i freeze my jerky even when using pink salt. 1- if it was room temp in the pantry it wouldn't last a week in my house (we love jerky) 2-I don't always use pink salt 3- there's a freezer bin specifically for jerky, doesnt everyone have one!?! Fwiw, i don't think this batch is salty enough. Next time 48 hour soak on this recipe. Yield- 3lbs,12oz

Elk gumbo. (Commercial andouille)

24 hours in the brine and now into the dehydrator at 145F. I'll check in 6 hours to see how it's going. 7.25 trays in the 9 tray Excalibur.

No, but i have eaten and love rocky mountain oysters!

Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.

@rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand.

Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar) Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying.

Nope. Out for the fox.

@rotuts no. Legs are pressure cooked. They typically become enchiladas or are mixed with gravy and used over potatoes, or pasta. Their fat can be quite strong and unpleasant depending on their diet. If they've been living in the crops of the Midwest, it'll be yellow and not horrible.

Welcome. This is corn that was frozen on the cob and despite being amazing when fresh, it thawed out watery and lacking great corn flavor. I had made a crockpot version for Thanksgiving one year that had parm and jalapeños. No jalapeños on hand so cayenne (just a bit), not enough honey to say"oh that's honey" just enough to add some sweetness.

(Going to sound like a broken record soon) elk steak, sweet potato, last year's corn with parmesan, cayenne, garlic and honey.

14 breasts trimmed and in the fridge awaiting their marinade tomorrow morning. (8.5 pounds cleaned up) For reference, this is a 6 inch blade and that breast was a pound after trimming. Topside pre-trim Bone-side also pre-trim

A successful waterfowl season and crap weather this weekend means I'll be making a batch of jerky over the next few days. And yes, I said waterfowl. Not everyone in my house is willing to eat medium rare breasts so, jerky it is. Specifically from these guys (Thats a Canada goose for those unaware.) I make several batches over the year, usually when I realize I need more freezer space, and we eat jerky year long. Any trip one of us goes on, we take jerky- vacation, fishing, snowmobiling, hunting. I'll do my best to capture all the steps this weekend and share as it happens.

Thank you! I really like rockfish, its quite mild and seems to play very well no matter how its prepared-battered and fried, simple saute pan like last night, fish cakes etc. Not to mention they are quite fun to catch-voracious eaters and seem to always be "on the bite".

Lemon pepper rockfish (caught by one of us in AK), broccoli and a lemon sauce. (White rice added for partners plate)

Berry bowl from my preferred spot in town- acai base,strawberries, blueberries, banana, bee pollen,granola, honey and the hardest most astringent kiwi ever.

Using up bits and pieces- sweet potato, peas, and a smoked blue cheese brat from a local meat market. Partner had rockfish pasta with lemon sauce