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Old 12-14-2010, 08:51 PM   #11
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Damn AZ! That is rare info to be sure.

Is Elk as gamey as venison? I like deer OK, but I like strong seasoning with the gaminess.
Elk is much more mild than venison. I love elk....
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Old 12-14-2010, 08:58 PM   #12
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Elk is much more mild than venison. I love elk....
Wit a minute..........2 AZ's here.

Thanks Azscoob and AZ ipa.
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Old 12-14-2010, 08:59 PM   #13
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How about grilled breast of chicken under a sunny side up egg?





Something about that seems so wrong....

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Old 12-14-2010, 09:01 PM   #14
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Elk is much more mild than venison. I love elk....
I agree 100%, and there are some gigantic elk in AZ, I cant wait to fill the freezer!
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Old 12-14-2010, 11:17 PM   #15
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How about grilled breast of chicken under a sunny side up egg?





Something about that seems so wrong....
Never had oyakodon I take it.
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Old 12-14-2010, 11:36 PM   #16
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I once had a fish sausage at a Norwegian restaurant. It was a mix of pork and cod with a herb/potato binder, and was very tasty. On the same note, pretty much any type of seafood goes amazing with a good Spanish chorizo - especially clams cooked on a grill with slices of manchego and chorizo inside. Good stuff!

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Old 12-17-2010, 10:05 PM   #17
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Originally Posted by nutty_gnome View Post
How about grilled breast of chicken under a sunny side up egg?





Something about that seems so wrong....
Something a little more common......

Take dead chicken, dredge it in dead chicken embryos and flour, season well, fry......

Fried chicken.

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I once had a fish sausage at a Norwegian restaurant. It was a mix of pork and cod with a herb/potato binder, and was very tasty. On the same note, pretty much any type of seafood goes amazing with a good Spanish chorizo - especially clams cooked on a grill with slices of manchego and chorizo inside. Good stuff!
WOW, fish sausage is OUT THERE.

+1 on chorizo and clams.

Did chorizo and scallops last week. mmmmmmmmmmmmmm!

Chorizo is almost there with bacon though, more of a seasoning than another animal.
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Old 12-18-2010, 02:49 AM   #18
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I've got some venison and pork shoulder in my fridge. Thinking about making some sausage with them. Venison is so lean, do you guys add fat back or something to it to make a good sausage?

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Old 12-18-2010, 02:50 AM   #19
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Originally Posted by nutty_gnome View Post
How about grilled breast of chicken under a sunny side up egg?





Something about that seems so wrong....
I would eat a sunny side up egg on anything.
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Old 12-18-2010, 02:56 AM   #20
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Mix hot dogs with spam. That way you're sure to be combining at least 15 different animals.

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