Bruce's Wild Meat Loaf...No deadly night shade

[bimetalaupt]

Try this again,
Two lbs ground round,
one Lipton Onion soup,
six eggs-Jumbo
Red Wine Lots of it.. most often a Merlot from last night.. Finish the Fifth
Bake until you reach egg temperature of at least 180 F or 82C..medical reason..Right DEB MD [image]
Wash pan with more Wine.. Put in iron pan to reduce( never in an Al pan)
Reduce liquid to a glaze and add mushrooms
Add red Peppers to sauce to taste... [image]
(Mignonette of pepper)
Let Cool and cut into sheets like two inches thick
add reduced to Nappe'
top with fine chopped herbs (Tarragon or thyme.)..glazes over top.
Sometimes I serve over Heavy thick breads yes it good for two pieces of bread
bon appetit [image]

Read more: www.notmsnmoney.proboards.com/index.cgi?board=fun&action=display&thread=2872#ixzz1CyukuU1H
not for dogs.. too spicy

Attachments:

[blackcard]

2 pounds ground round. What's wild about that? Why not try starting by mixing in some venison or cabrito?

[bimetalaupt]

Feb 5, 2011 0:37:29 GMT -5 blackcard said:

2 pounds ground round. What's wild about that? Why not try starting by mixing in some venison or cabrito?

OK.. You win.. but don't let it out.. I add some interesting things but this is for those who do not like or want to try the Rattlesnake, deer, goat or emu.
so for the principle it is beef...Angus beef!!!!smoked with hard wood smoke for a long time..

The last time we had Heavy hog Butts cooked over a hard wood smoke for 12 hours.. my cocoa - chilli wet rub( Mop).. I HAND GROUND THE TRIMINGS INTO THE BEEF AND WITH A LOT OF CHILLI AND NO ONE NOTED...WILD AS IN WILD
WE ALSO DO WILD TURKEY IN SEASON.

[bimetalaupt]

PS: I DID SAY I SMOKE MY GUAJILLO PEPPERS AND MIX THEN IN LARGE AMOUNTS.. ALSO ADD SOME FRESH HABANERO PEPPERS.. AND A MIGNONETTE OF PEPPER*
Bottom line.. I could use Sweetbread and you would not know it with the egg and Habanero Peppers.. Smoke from the Guajillo or other red peppers.

Bruce

[bimetalaupt]

Feb 6, 2011 0:54:53 GMT -5 bimetalaupt said:

PS: I DID SAY I SMOKE MY GUAJILLO PEPPERS AND MIX THEN IN LARGE AMOUNTS.. ALSO ADD SOME FRESH HABANERO PEPPERS.. AND A MIGNONETTE OF PEPPER*
Bottom line.. I could use Sweetbread and you would not know it with the egg and Habanero Peppers.. Smoke from the Guajillo or other red peppers.

Bruce

Now for a wild Sauce from North Italy.. Chocolate with nuts and 1015 TAMU onions..

little Beef Broth, 1000 ml hot
one cup nuts.. I like pecan
one or two 1015
sherry wine or sweet French Sauternes 250 ml

Bring all to a boil and put into blender.. blend then add....
Real Good 85% Coco bar 100 Gm,
Spices like Nutmeg and Saigon Cinnamon to taste
Salt only if it needs its
Remember!!!!Put in Whering blender or ?? Cover with cloth and bump it in short blast.. this is hot and steam will get it all over you..

Poor over your wild meat loaf.. This is wild !!!!

[txmover]

Bruce,

How do you make the coco - chili wet mop? I've tried the Shiner Bock mop sauce that was used on the steaks at The Mansion here in Dallas.

[bimetalaupt]

TX,
Sorry for the delay.. It is a finished graze or sauce I have made esp for anyone who is allergy to Deadly Nightshade. I love the idea of me being the open to new ideas.. Have a Shiner for me.. I had a Red. Think wild.. Most great cheifs are on the wild edge of food..

Bruce..

[bimetalaupt]

Mar 29, 2011 14:02:54 GMT -5 txmover said:

Bruce,

How do you make the coco - chili wet mop? I've tried the Shiner Bock mop sauce that was used on the steaks at The Mansion here in Dallas.

TX,
Thank-you
We used a Mexican CoCo that is very rich and right for a wet mot.. With Olive Oil and Garlic to taste.. I did use a very heavy oil Balsamic and keep the covered and warm for the whole period of time.. It was a by taste thing so It will be hard to make it the same every time.That is what cooking is all about!! The Organic Texas Angus Prime NY Stripe were beyond description. Went great with a 2010 Becker Reserve Merlot!!

We also finished our 2011 deer with a rich Meat Loaf..

Just a thought,
BimetalAuPt

[bimetalaupt]

Dec 19, 2013 2:40:01 GMT -5 Scottish_Lassie said:
All the recipes sound good - except the one with deer meat - I'm not keen on game meat (venison, moose, etc). Too "gamey" for me.
Scottish,
Well these deer are corn feed and very heavy. We get Mule deer and I asked the table tonight if any if these does tasted gamine. Everyone told me know. The meat dishes were great from the mule deer. We have added a deer feeding garden this year on a test bases with WORMS (L.Terrestris &E. Hortensis),alfalfa, Golden Yukon potatoes, TAMU 1015 onion, Mild French garlic and no plow coated deer feeding seed. If nothing else the snipes love the L.Terrestris. The last diner We had at the ranch we also had quail wrapped in Tender bacon: Great treat. I hope to find a breeding none related stag to improve the herd. We may use one at Texas A&M from there Japanese or Scottish collection.

YES, i HAVE BEEN TOLD THAT SAME THING BEFORE THEY HAVE TASTED MULE DEER FROM THE JAL.

JUST A THOUGHT,
BiMetalAuPt


to any one thinking this is off the subject:IT IS!! Scottish is talking about WILD MEATLOAF post on Main Dishes...