Do You Doubt The PRB?
12-23-2015, 06:55 AM
#241
Boone & Crockett
Join Date: Apr 2007
Location: River Ridge, LA (Suburb of New Orleans)
Posts: 10,917
I've never had bear, so can't say whether I'd like it or not.
But,,,
Liver & Onions - great dish with grits.
Venison - if you don't like it you haven't had it cooked properly or didn't process the meat properly after the kill.
Elk - haven't had much of it, but what I had was equal to quality beef.
Coon, possum, rattlesnake, alligator, duck, quail, dove, crawfish, oysters, garfish - all good.
Stuff I don't eat...... well, rocks and trees come to mind.
But,,,
Liver & Onions - great dish with grits.
Venison - if you don't like it you haven't had it cooked properly or didn't process the meat properly after the kill.
Elk - haven't had much of it, but what I had was equal to quality beef.
Coon, possum, rattlesnake, alligator, duck, quail, dove, crawfish, oysters, garfish - all good.
Stuff I don't eat...... well, rocks and trees come to mind.
12-23-2015, 07:33 AM
#242
Boone & Crockett
Join Date: Jan 2004
Location: Eastern PA
Posts: 12,746
Pete - I'm telling you. A bear roast trimmed of all fat and rubbed with oil and seasoned with fresh ground black pepper and Johnny's seasoning salt then seared in a hot pan and placed in a pressure cooker with 2 cups of water, 3 beef bullion cubes, a bay leaf, a teaspoon of minced garlic and a slice or two of onion. Cook for 55-60 mins and let pressure drop by itself and you will have the tastiest meat you ever ate. And it will fall apart.
This is the same recipe I use for beef and venison. It's delicious.
This is the same recipe I use for beef and venison. It's delicious.
12-23-2015, 07:38 AM
#244
Giant Nontypical
Thread Starter
Join Date: Feb 2011
Location: Colorado
Posts: 9,557
I've never had bear, so can't say whether I'd like it or not.
But,,,
Liver & Onions - great dish with grits.
Venison - if you don't like it you haven't had it cooked properly or didn't process the meat properly after the kill.
Elk - haven't had much of it, but what I had was equal to quality beef.
Coon, possum, rattlesnake, alligator, duck, quail, dove, crawfish, oysters, garfish - all good.
Stuff I don't eat...... well, rocks and trees come to mind.
But,,,
Liver & Onions - great dish with grits.
Venison - if you don't like it you haven't had it cooked properly or didn't process the meat properly after the kill.
Elk - haven't had much of it, but what I had was equal to quality beef.
Coon, possum, rattlesnake, alligator, duck, quail, dove, crawfish, oysters, garfish - all good.
Stuff I don't eat...... well, rocks and trees come to mind.
Not true. I know lots of people who don't like venison. The fact that you like liver and onions shows we have different taste.
Keep in mind mule deer around here feed on sage. A lot different than whitetails feeding on corn or apples.
Last edited by Muley Hunter; 12-23-2015 at 07:48 AM.
12-23-2015, 07:45 AM
#245
Giant Nontypical
Thread Starter
Join Date: Feb 2011
Location: Colorado
Posts: 9,557
Pete - I'm telling you. A bear roast trimmed of all fat and rubbed with oil and seasoned with fresh ground black pepper and Johnny's seasoning salt then seared in a hot pan and placed in a pressure cooker with 2 cups of water, 3 beef bullion cubes, a bay leaf, a teaspoon of minced garlic and a slice or two of onion. Cook for 55-60 mins and let pressure drop by itself and you will have the tastiest meat you ever ate. And it will fall apart.
This is the same recipe I use for beef and venison. It's delicious.
This is the same recipe I use for beef and venison. It's delicious.
I'll just stick with elk. I know they taste good, and I can hunt in solitude up at timberline.
12-23-2015, 07:53 AM
#247
Giant Nontypical
Join Date: Jan 2011
Location: Allegan, MI
Posts: 8,019