Guests - If You want access to member only forums on FM. You will gain access only when you Sign-in or Sign-Up on Fishing Minnesota.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Cooter

Favorite processed venison

Recommended Posts

Cooter

For me its ring bologna, especially with a healthy dose of garlic. How bout the rest of you?

Share this post


Link to post
Share on other sites
picksbigwagon

Italian rope sausage, I use it for rigatonni or in spaghetti sauce. My kids love it

Share this post


Link to post
Share on other sites
Boar

Thinly sliced smoked back strap, Oh my. A healthychunk of bear roast with potatoes an carrots an onion. Yummy yum. I've been burnt out on the sticks an brauts an such for awhile now I like cooking my game old fashion with twist of new style, Like grilling venison thats been marinaded an wraped in bacon, things like that. Boar

Share this post


Link to post
Share on other sites
Neiko

Italian venison sausage from what use to be Mark's Meat but is now Circle Pine Sausage Haus. Unbeatable.

Share this post


Link to post
Share on other sites
maros91

Summer sausage. Snack sticks, although they do get a little old after awhile. Favorite is a roast, with carrots and onions. Wait, favorite is bratwurst. Hold on a sec, Jalapeno brats. Nope, hamburger is good. Alright, my real favorite is a steak with fried onions, A1 steak sauce, and a touch of Lowry's. My mouth is starting to water. Season can't come soon enough smile.gif

Share this post


Link to post
Share on other sites
BLACKJACK

Summer sausage. Good in sandwiches, good as a snack with cheese and crackers, good nuked for a hot sandwich.

Share this post


Link to post
Share on other sites
chucker34

Summer sausage too. On a sidenote, I've been trying country-fried venison steaks and they are very good. Salt and pepper the steaks, roll them in some flour, fry them in some olive or vegetable oil for a few minutes on each side, then put them in a dutch oven and barely cover with chicken broth and a couple of shakes of thyme. Cook covered for one and a half hours at 350 and its tasty venison with the consistency of butter.

Share this post


Link to post
Share on other sites
picksbigwagon

for venison steaks and chops on the grill I use Tone's Canadian Steak seasoning. I only cook them for about 6-8 minutes on each side (1" thick steaks) giving me close to a medium rare doneness.

I will season the steaks and leave them in the fridge for 4 or more hours before grilling them

Share this post


Link to post
Share on other sites
Boar

Sounds delicious chucker, I'm gonna try that one with bear steak, provide I get one. Boar

Share this post


Link to post
Share on other sites
archerystud

-German Beer Summer Sausage (from Schmidt's Meat Market in Nicollet)

-Jalapeno Cheese Beer Sticks (from Von Hanson's in the Twin Cities)

-Homemade backstrap jerky, I use Worcestershire & soy sauce, honey, liquid smoke, habanero pepper....

Thanks guys, now I'm hungry!!

Share this post


Link to post
Share on other sites
bottomdweller

All the above til I cant get up from the table.

But mostly summersausage I have processed in bloomer

Share this post


Link to post
Share on other sites
WalleyeGod

Ditto with all the above. I do like some wild rice & cheddar sausage on occasion. Mmm good.

WG

Share this post


Link to post
Share on other sites
KOTTKE

How about some canned venison over mashed potatos, or just fresh from the jar.

Share this post


Link to post
Share on other sites
Stratosman

Jalepeno cheese snack stix

Beer Cheese bratwurst are unbeleivably awesome...

Share this post


Link to post
Share on other sites
BLACKJACK

kottke, I've been contemplating canning some venison, I may have to try that this year, rather than crowding the freezer, can up some of the stew meat.

Share this post


Link to post
Share on other sites
BobT

Blackjack you won't regret trying it. It makes the best strogganoff you can imagine. Just mix it with cream soup and sour cream and enjoy.

Here's how I can mine.

Cube trimmed venison into 1" square.

Pack all you can fit into a widemouth quart jar.

Add one cube beef boulion.

DO NOT add any water. It won't be needed. You'll be surprised how much broth will be left in the jars.

Use a pressure canner according to directions for raw meat canning.

Bob

Share this post


Link to post
Share on other sites
BLACKJACK

bobt, I copied your recipe, I have the jars, I have the big canner, now I just need the venison!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • monstermoose78
      I need to slow down and focus on shooting 
    • MinnowBuckets
      Those are some nice looking river walleyes!
    • monstermoose78
      Again this morning I could not hit anything. This missing is get expensive.
    • Rick G
    • Hines R
      Tamarack Island Wilderness Lodge is pretty accommodating. Grassy Narrows Lodge is one of the nicer lodges in my opinion on the Canadian Southern portion. We made a point of stopping at a bunch of locations last year and this is good sized and really nice. At this point it would be my preferred Lodge on that portion of the lake. Both of these are boat into and on an island. Ryan
    • HugeHogChaser
      any luck there? i've never had luck. hoping to break my unlucky streak soon.
    • HugeHogChaser
      Good afternoon guys, I live in Burnsville and I was wondering if anyone has had much luck on Crystal Lake for bass and Pike? I've fished it a few times and only caught 2 bass in a total of 8 hours.  Not looking for any specific locations, but any tips would be much appreciated!!!   Live bait? Plastics? Troll cranks for pike? thanks guys, have a great day. Gabe   
    • smurfy
      i hope soo!!!!!! but being it MEA weekend 'm guessing it will be a zoo till sunday!!!!!!!
    • gunner55
      There were 5 maybe 6 boats over at the resort Thursday - Sunday. Heard they were doing some hunting too. Pretty quiet on the bay, most of the docks & lifts are out. Probably going to get real quiet after you show up.
    • jayway
      1) Lumen (lm) Lumen is the international(SI) unit of luminous flux, a measure of overall light emitted by a light source. 2) Candela (cd) Candela is the international(SI) unit of luminous intensity, a measure of light emitted by a light source in a particular direction.
      Any given light source will have different luminous intensities in different directions considered.
      [candela = lumen/solid angle] 3) Beam Angle [Unit : degree] Beam angle is the angle between two directions for which the luminous intensity is 50% of the maximum intensity as measured in a plan through the nominal beam center-line. The beam angle of a lamp gives an idea of how the light beam spread away form the beam center. 4) LUX (lx) Lux is the international(SI) unit of illuminance, a measure of light arriving at a surface, 1 lumen per square foot equals 1 foot-candle, while 1 lumen per square meter equals 1 lux.
      [lux = lumen/m2] 5) Color Temperature / Correlated Color Temperature (CCT) A black-Body radiator will have different color when it is heated up to different temperature(in kelvin). The temperature at which the heated black-body radiator matches the color of the light source is the color temperature of the light source. 6) Color Rendering Index (CR) Color rendering index, ranged from 0-100, measures a light source's ability to reproduce the color of various objects being lit by reference light source, black body radiator (CRI=100) 7) Efficacy (lm/W) Efficacy is the efficacy of a light source to convert electricity power to light expressed in lumen output per unit power input (watt)
      [Efficacy = lumen / wattage] 8) Dimming Not all lighting products are designed for dimming function. None-dimming LED lighting product will cause unpredictable result and may affect the life time of the products. The below figure shows the typical input current variation while adjusting the DC voltage input to dimming and none-dimming product.