pork roast for dinner

[.30 HART]

I took a 5lb roast off the ham of a wild hog and put it in a roasting pan with white potatoes, sweet potatoes,sliced mushrooms,cherry tomatoes,green beans and 3 cloves of garlic.....ill photo the end result and let yall see how it turned out...........
Ill be serving it over yellow saffron rice with cornbread for dinner.......mmmm mmmm

[DinkKiller]

Sounds Great. That's exactly what I didn't want to hear Dwayne, especially after dining on leftover turkey.

[.30 HART]

Ill see if Bianca will post the pics in the morning........
Hey Dink....i took a few more you may like..............smile

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/stew.jpg
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http://i451.photobucket.com/albums/qq237/scmomof2/breakfast1.jpg

[.30 HART]

Alrighty Dink......heres the pot roast once finished and some cornbread cheddar cheese and wild hog muffins we had for breakfast this morning.
The sausage and chops will be at your door shortly...........................hope you enjoy!!!!!!!

[DinkKiller]

I don't get it......

I'm sitting here with a half-eaten turkey sandwich and a cup-o-noodles soup and then Julia Childs has to chime in with his culinary prowess. As soon as the turkye's gone, it's time to really start living large and flame up some elk brats. That pork roast looks awfully tempting...

[.30 HART]

I don't get it......

I'm sitting here with a half-eaten turkey sandwich and a cup-o-noodles soup and then Julia Childs has to chime in with his culinary prowess. As soon as the turkye's gone, it's time to really start living large and flame up some elk brats. That pork roast looks awfully tempting...

I love to cook and I think ill start posting some of our recipes on this thread...it would be a good way to see what others around the country do to their wild game........

[GreatWhiteNorth517]

My FIL made a sweet roast for Xmas. He took a big pork roast and double-butterflied it. Placed spinach leaves, bacon, onion on, rolled and tied it. Slices about an inch thick are served flat so it has this awesome spiral visual presentation in addition to amazing flavor!

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/stew.jpg
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http://i451.photobucket.com/albums/qq237/scmomof2/breakfast1.jpg

There are so many things to do with wild pork....and it has the best flavor to boot......ill post recipes from down here and yall shoot some photos and recipes from your areas......

[.30 HART]

I did a corsican ewe roast last night with yukon gold potatoes and sweet potatoes and some sweet corn baked in with it. I seasoned it with white and black pepper,coriander seed,garlic salt and whole cloves of garlic inserted approx 1" deep over entire roast...cooked for 4 hrs at 300 degrees....made a light gravy out of the drippings seasoned with Tony Chachere's Original Creole Seasoning and drizzled this over meat and homeade sourdough bread (courtesy of Bianca) ......it was awesome!...ill post pics today

[dubyam]

I make a molasses-ginger pork loin every Christmas that you'd love, Dwayne. I slow cook it on the grill after marinating overnight. Serve it with a red-wine reduction and it's pure heaven. Your pix made me start salivating.

[.30 HART]

please send a recipe........we could have fun with this thread if we all started using it...

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/PICT2705.jpg
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[.30 HART]

This is the Corsican ewe roast I did the other night .....sorry for the out of focus plate...

[.30 HART]

I am in the process of making some squirrel and rabbit in mushroom gravy.......over rice and topped with crushed ritz crackers............

[DinkKiller]

I'm in the process of fixing myself a cup-o-noodles...

[.30 HART]

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[.30 HART]

The top 4 pics are the squirrel and rabbit casseroele (sp) I mentioned.....the rest are deer cubes cooked in the ingredients shown and fresh canned green beans,fried sliced potatoes with Biancas fresh homeade bread and a virgin olive oil and balsamic vinegar dip.......finished off with homeade peanut butter cookies and milk

[dubyam]

I'm going to post the pork loin recipe when I get around to it, Dwayne, but in the meantime, now I'm hungry!

[.30 HART]

tonights dinner consisted of wild boar sausage with garden sweet corn over spicy white rice (my rice had a splash of Margarita Key Lime hot sauce with fresh cilantra and Biancas had Viadalia Onion and Orange hot sauce) surrounding it was Cajun Sunshine hot sauce and on top was fresh (grown in our garden) jalapenos......the bread is a fresh loaf of Amish White baked by my beautiful bride Bianca........pics coming soon

[.30 HART]

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Heres dinner....complete with rice Krispie treats made out of homeade marshmallows.......yep homeade marshmallows...ask BoHog they are delicious.......

[.30 HART]

Come on guys lets start using this forum more......it would be a great way to share some recipes and meals.......

[.30 HART]

This thread has over 500 veiws so i know yall can put some of your own meals on here.......lets do that and see what we all like to chow down on....

[DinkKiller]

I'm not trying to be critical Dwayne, but whatever you call that concoction..........it really doesn't look all that appetizing. It's gotta taste better than it looks.

[.30 HART]

I'm not trying to be critical Dwayne, but whatever you call that concoction..........it really doesn't look all that appetizing. It's gotta taste better than it looks.

No offense taken Vann.....it is wonderful!!!....spicy pork sausage with sweet corn over white rice with plenty of kick in the peppers....mmmm mmmm
I sent Dan the Mod a PM last week letting him know I lost about 15 PMs.....your address was in the lost pile along with Kellys and Adams.......so if you could PM that to me again i would appreciate it.....thx

[Mrs.30HART]

Hey guys ill try to start posting some of my homeade deserts on here.

[BoHogGrind]

You know Mrs.30Hart, I ain't seen those wonderful homemade treats yet.Where they at???

[goathunter]

here is kind of an easy way to make venison for people who do not like venison! I don't tell them it is venison either. cut your venison into small thin squares or if using the Tenderloin / backstrap into medalions 1/2 to 3/4 in thick cook up some bacon after theyare good and brown not burnt remove from the pan leaving the bacon Grease. Keep it hot! drop the venison in and brown it good too. I will add some soy sause just for flavor. It goes very well with venison when it has a wild taste ! Next take some whole mushrooms I like fresh best! and cut them in 1/2 brown them in butter and some onions all to just before the mushrooms are done and shrink down to about 1/3 of what you start with in the pan. give it a good shot of Soy sause again I add some season salt now. I have served this over white rice too. or I will take toothpicks and put a piece of meat along with 1 mushroom and serve them as an appitiezer.

I did this for a dinner party a few weeks ago and mixed the meat with Beef cooked the same way ! my Friends could not tell waht they were eating but they were all gone!

You can cook this whole thing up while the rice is cooking. It is very simple to do!

I have a lot of Venison rigth now If you have Ideas on how to use it. I will try anything once!

[kdog]

Here is how i like to fix my loins or backstraps. Try it guys, you will love it!

Indredients

* 2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
* 1/2 lb bacon (Plain, thin-sliced Bacon is best)
* 3 cups dark brown sugar
* 2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
* 1/4 cup white sugar (Optional for added Sweetness)

Directions
1
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3
Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours
4
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8
Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin.
11
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12
You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
13
The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich.

[.30 HART]

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Here is a 40 lb cull pig grilled....mmm mmm served with fresh garden turnip greens, homade bread and fried fat back......it dont git no better!!!!LOL

[.30 HART]

fork was shown for size comparison on the small shoulders......TENDER!!!!!

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/DSC00244.jpg
Sorry CC this was dinner tonight.....no beans etc......
We have here deer burgers with jalapenos, garlic and cheddar cheese inside....topped with fresh swiss
Also fresh canned (at home) asparagus and mashed potatoes with pulled pork piesces mixed in ........mmm mmm

[DinkKiller]

Good Lord, Dwayne, is that all you think about is FOOD?

You're like the Galloping Gourment (in your own unique way) on this site.

[.30 HART]

Good Lord, Dwayne, is that all you think about is FOOD?

You're like the Galloping Gourment (in your own unique way) on this site.

We love cook....what can I say........ someone quite awhile back said we should cook and share game recipes and photos so I hope my photos will make some guys hungry and get to cooking those great wild creatures the good LORD gave us.............

[DinkKiller]

I think I'll just stick with the protein and forego all those carbs.....

[.30 HART]

I think I'll just stick with the protein and forego all those carbs.....

fair enough.....stay tuned for more carb and protein rich wild game dinners..........lol

[CHAVEZ CHAVEZ]

http://i451.photobucket.com/albums/qq237/scmomof2/DSC00244.jpg
Sorry CC this was dinner tonight.....no beans etc......
We have here deer burgers with jalapenos, garlic and cheddar cheese inside....topped with fresh swiss
Also fresh canned (at home) asparagus and mashed potatoes with pulled pork piesces mixed in ........mmm mmm

YEA BUDDIE , that down right good,good,good,good, what the heck good ......

[CampingPS]

I recently took a hog loin, double butterflied it, diced portabello mushroons, 1 clove of Garlic, 1 pearl onion, seasoned with kosher salt and a bit of black pepper, rolled and tied it and put it in a roasting pan on a rack with some tarragon and rosemary and baked at 275 for about 3 hours, until I got a consistant 170 degree reading. Searved with Diced red potatoes dressed with 2 tbsp of Olive Oile, Rosemary and a touch of Kosher Salt and pepper and sweet yellow corn. DELICIOUS!

[CHAVEZ CHAVEZ]

I recently took a hog loin, double butterflied it, diced portabello mushroons, 1 clove of Garlic, 1 pearl onion, seasoned with kosher salt and a bit of black pepper, rolled and tied it and put it in a roasting pan on a rack with some tarragon and rosemary and baked at 275 for about 3 hours, until I got a consistant 170 degree reading. Searved with Diced red potatoes dressed with 2 tbsp of Olive Oile, Rosemary and a touch of Kosher Salt and pepper and sweet yellow corn. DELICIOUS!

MANN U JUST MADE ME REALLY HUNGARY , LOL....

[CampingPS]

Like .30, I love to cook, almost went to Culinary School!!!!

[CHAVEZ CHAVEZ]

Like .30, I love to cook, almost went to Culinary School!!!!

me too !! luv to cook . i cooked for a few yr's in Alomosa CO for a few yr's relly miss it .

[.30 HART]

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.
Dinner is squirrel and pan fried sweet potatoes.........the muffins were my little ones first attempt at baking........

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/DSC00279.jpg
Heres Biancas newset jelly.....it is a Red Wine (Merlot) jelly.....spread on a cracker with cream cheese.....HEAVENLY!!!....mmm mmm

[BoHogGrind]

Everything looks really good.Even the wine jelly (looks) good.I'm just afraid that if ya'll keep on eating so much tree rat,ya'll may turn into one.That would look funny.D on a tree limb.LOL

[USMCowboy2621]

That Jam sound good. Could we maybe talk Bianka into posting her recipe?

[Mrs.30HART]

That Jam sound good. Could we maybe talk Bianka into posting her recipe?

if you pm me your email I'll be more than happy to tell you how much it cost to buy it and ship it :)

[USMCowboy2621]

pm is on the way!!!!

[.30 HART]

The shrimp are starting to come in here in SC......
http://i451.photobucket.com/albums/qq237/scmomof2/DSC00371.jpg
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Here is one good meal with fresh shrimp......a good cut of beef or game and rice with green chiles and diced tomatoes.....the shrimp is done in Tony Chacheres creole seasoning, fresh diced garlic, fresh parsley and simmered in real unsalted butter......mmm mmm enjoy

[BoHogGrind]

Dern,I should've stayed for supper huh?

[Mrs.30HART]

Dern,I should've stayed for supper huh?
No...That was my plate and I hate to share....Lol

[BoHogGrind]

No...That was my plate and I hate to share....Lol

I'm well aware of that B.You should be a giving lady.

[.30 HART]

http://i451.photobucket.com/albums/qq237/scmomof2/DSC00869.jpg
http://i451.photobucket.com/albums/qq237/scmomof2/DSC00874.jpg
This merlot wine jelly Bianca makes....mm mmmm
Here are a few more Strawberry, merlot, peach butter and apple butter.......it sure beats store bought jellies.......
http://i451.photobucket.com/albums/qq237/scmomof2/DSC00860.jpg
http://i451.photobucket.com/albums/qq237/scmomof2/DSC00862.jpg
ENJOY..........

[CampingPS]

They look fantastic! I am trying to plan something spectacular for Thursday night, I have some beautiful venison fillet and some great Moose roasts, just not sure which to attack first! I'll post a completed plate picture before the weekend with the recipie!

[.30 HART]

They look fantastic! I am trying to plan something spectacular for Thursday night, I have some beautiful venison fillet and some great Moose roasts, just not sure which to attack first! I'll post a completed plate picture before the weekend with the recipie!

heck yeah!!!!....thats what i want to see.......everyone and anyone that can post pics of their dishes please do.....
I am cooking deer chili tonight.......if it is photo worthy ill post it.........

[.30 HART]

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Heres the deer chili for dinner.........if youve never heard of frostbite hot sauce and get some use it sparingly..........enjoy

[CampingPS]

Looks great! I haven't heard of that Frost Bite Sauce, any good?

[.30 HART]

Looks great! I haven't heard of that Frost Bite Sauce, any good?

it has a great flavor....it will creep up on you though.....use a dab at a time......