Here's one for the yet to come food an recipes forum

[Felchmiester]

I found this on another forum thought it sounded like something everyone might enjoy...

 

[Show me]

I found this on another forum thought it sounded like something everyone might enjoy...View attachment 147

Ive got a 2.19 lb package of doe thawing today.
And here's a reasonable sounding recipe.

 

[hdskip]

We had home made potato soup yesterday

 

[kelbro]

My wife would send me out to the back porch if I ate a bowl of that soup!

 

[Felchmiester]

We had home made potato soup yesterday

An you didn't invite us

 

[Blackbeard]

I love making a soup with the chicken from Sam's Club. It's hard to beat a whole cooked chicken for $5. You can get a lot of meat and meals off of that. If you can get one of those chickens with no seasoning on it. Or maybe keep the seasoning. Add the ranch that was originally posted. I bet it'd be good.

 

[Barrelnut]

One of my favorite venison roast recipes is Mississippi pot roast. It uses dry ranch dressing and au jus gravy mix with pepperoncini peppers in a crock pot.
When it's done, I like to shred it like pulled pork with mashed potatoes or even makes great burritos. It's a pretty standard recipe and easy to find on the web. Here's a link to one.
https://belleofthekitchen.com/mississippi-pot-roast/

 

[Blackbeard]

I'm always torn about the Mississippi pot roast type meals. Does it taste like ranch? I love ranch, but sometimes ranch can be too much too.

 

[Barrelnut]

Does it taste like ranch? I love ranch, but sometimes ranch can be too much too.

Know what you mean. But no, the ranch is a very background flavor. Most prominent is the pepperchini. I actually like to add a teaspoon or two of the pepperoncini juice to it. Gives it a tangy vinergy taste, a lot like some Carolina barbecue. Adding the butter is important too, cause the fat helps give more flavor to very lean venison.

 

[Alan]

Know what you mean. But no, the ranch is a very background flavor. Most prominent is the pepperchini. I actually like to add a teaspoon or two of the pepperoncini juice to it. Gives it a tangy vinergy taste, a lot like some Carolina barbecue. Adding the butter is important too, cause the fat helps give more flavor to very lean venison.

Butter helps with everything! You have other recipes you're keeping?

 

[Felchmiester]

Yeah I'm sure that there's probably a hundred or more pages of posts worth of recipes hidden in the collective brain buckets here...just gotta find a way to convince the brains to let us see them I've got one for spring taters and peas in gravy but I have to track down two ingredients that go in the gravy. Don't want to share it if it's not gonna taste yummy

 

[Alan]

Post the good and tested ones one at a time. At least we have a thread dedicated to shared recipes.