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Let’s Eat! (The Ishi legacy thread)

Sligh1

Administrator
Staff member
All things food!! Ishi’s brilliance of past & all the contributions. 1st off- I am trying to recover previous thread. One of last fixes on the updates. I am sorry on that. Working on it!!!
One favor... please post up any previous info here or new thoughts, recipes, pics, questions. This thread will stay alive forever. Help everyone get it going again while working on any fixes.
All things food..... GO!!!....
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Sligh1

Administrator
Staff member
Basic options on how to successfully cook rabbit & pheasant without it getting dried out or tough??? I like to fry stuff. Thinking if go that route.... might fry at a LOWER TEMPERATURE? Vs say a pan fish fry where it’s a lot of heat for fast searing fry. Thoughts?
 

Ishi

Let’s go Brandon!
Thanks Skip I have been very laxed on this contributing to this thread and will step it up

For the rabbit when I made made them years ago I would brown the rabbit or pheasant in a electric skillet then put the lid on and simmer till the meat is tender then make the gravy!
Time to hunt bunnies as this is sounding good


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fatboy

Well-Known Member
Hey Ishi, can you repost the recipe for the dried venison? Did not get around to making it before the sight changed and did not print or write down your recipe and want to give it a try!
 
Last edited:

Ishi

Let’s go Brandon!
Hey Ishi, can you repost the recipe for the dried venison? Did get around to making it before the sight changed and did not print or write down your recipe and want to give it a try!
Yes I’ll try soon. I’ve had a bunch of phone texts for the recipe. Trouble is most of the pics were deleted on my phone but I can come up with something.
 

tigejones

BugEater
Skip

For pheasant I do a quick pan fry and then put in crock pot with cream of mushroom soup and let it cook on low for about 4 hrs. Family loves it!
 

203ntyp

Well-Known Member
Basic options on how to successfully cook rabbit & pheasant without it getting dried out or tough??? I like to fry stuff. Thinking if go that route.... might fry at a LOWER TEMPERATURE? Vs say a pan fish fry where it’s a lot of heat for fast searing fry. Thoughts?
I always liked the way my mother made pheasant many years ago, tender and moist. She would boil the pheasant parts, not sure how long, then dip them in pancake batter and fry. It was always a favorite of the family.
 

Slick

Active Member
Try this for pheasants.....add mushrooms and season busquick and flour to taste......excellent
 

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Ishi

Let’s go Brandon!
I’ve been setting on this for a while. I’ll be retiring in three days after 40 years at the same place. So to fill retirement time I’ll be working part time at the local locker with my son-in-law and have been there some this summer helping out.
While cutting beef and trimming the rib plate I told him it would be fun to smoke these huge ribs.
Finally they had a beef to butcher for retail and he saved these huge suckers.
40893cb4bc4b178c1aecc3d2b08b7169.jpg


They were smoked for 8 hours and the grease bucket had to be dumped two times.
The final results
e5ef328d710eb6029eb5c5a3567605e1.jpg


da33abc51dffa8b676639c4cf3d59126.jpg


They were fun to cook and eat but I’ll probably never do it again. Regular short ribs are better and more meaty. They were so big they hung over the drip tray and a few days later we were going to reverse sear a couple Ribeyes and had a good grease fire and the fire extinguisher was put to good use


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IowaBowHunter1983

Super Moderator
Staff member
I’ve been setting on this for a while. I’ll be retiring in three days after 40 years at the same place. So to fill retirement time I’ll be working part time at the local locker with my son-in-law and have been there some this summer helping out.
While cutting beef and trimming the rib plate I told him it would be fun to smoke these huge ribs.
Finally they had a beef to butcher for retail and he saved these huge suckers.
40893cb4bc4b178c1aecc3d2b08b7169.jpg


They were smoked for 8 hours and the grease bucket had to be dumped two times.
The final results
e5ef328d710eb6029eb5c5a3567605e1.jpg


da33abc51dffa8b676639c4cf3d59126.jpg


They were fun to cook and eat but I’ll probably never do it again. Regular short ribs are better and more meaty. They were so big they hung over the drip tray and a few days later we were going to reverse sear a couple Ribeyes and had a good grease fire and the fire extinguisher was put to good use


Sent from my iPhone using Tapatalk
Congrats on the retirement!
 

bigbuckhunter88

PMA Member
I’ve been setting on this for a while. I’ll be retiring in three days after 40 years at the same place. So to fill retirement time I’ll be working part time at the local locker with my son-in-law and have been there some this summer helping out.
While cutting beef and trimming the rib plate I told him it would be fun to smoke these huge ribs.
Finally they had a beef to butcher for retail and he saved these huge suckers.
40893cb4bc4b178c1aecc3d2b08b7169.jpg


They were smoked for 8 hours and the grease bucket had to be dumped two times.
The final results
e5ef328d710eb6029eb5c5a3567605e1.jpg


da33abc51dffa8b676639c4cf3d59126.jpg


They were fun to cook and eat but I’ll probably never do it again. Regular short ribs are better and more meaty. They were so big they hung over the drip tray and a few days later we were going to reverse sear a couple Ribeyes and had a good grease fire and the fire extinguisher was put to good use


Sent from my iPhone using Tapatalk
Hopefully the ribeyes weren't on yet when you had to deploy the extinguisher. Congrats on retirement Ishi
 

bigbuckhunter88

PMA Member
Made the prime rib for Xmas eve. Turned out amazing.
Cooked faster than I had hoped. Pulled it at 129 in the dead center. Pulled and let rest for 1.5 hours. Perfection
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