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Beast Feast
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Jan 30 11 8:15 am    Post subject: Beast Feast Reply with quote

I helped a friend at work put on a Beast Feast at his house today. It was a blast…a lot of work but a blast. We smoked deer roasts both whitetail and mule deer, smoked a couple ducks on the rotisserie, a roasted duck in the oven, squirrel and dumplings, rabbit gumbo, grilled stuffed venison burgers, shrimp, taters, onions, and peppers cooked on the discada, hushpuppies, slaw, bread, and salad. Man oh man a lot of great food and so many lies and tall hunting tales! And I think I saw one adult beverage.

--jeepdad


It all started with three whitetail roasts marinating in buttermilk for
3 days.






Then a mule deer roast in a marinade I got from SoEzzy.


Making the marinade stuff to add to the boiling water.






Cooling off.


Mule deer roast added. All the roasts placed in the fridge for 2-3 days.


Getting the duck ready to thaw.


Of course got to make some Atomic Buffalo Turds or more commonly called ABTs, or poppers.


Had to help the jalapenos a little by adding some habanero/chipotle powder to the cream
Cheese ….just a little.


Little smokies ready.


Bacon ready.


The guts…..the seeds, stems, and cores from the jalapenos.


Put them in a ziplock bag for the freezer. Next time I make hot sauce I will use
these for the base.


That is a pan of poppers!


Making the slaw ahead of time.


Carrots added.


Next comes the Rabbit, Andouille Sausage, and Wild Mushroom Gumbo…that’s right!


Stuff for the rabbit gumbo.


Some of the seasoning and Andouille.




Making my roux for the gumbo.


Rubbed the rabbit and browning it up in the DO.




Rabbit out of the DO while the roux goes in and soaks up all those good brown bits of
goodness.


Onions, peppers, fresh garlic and other stuff added to roux. Man it smells great.


Andouille, rabbit, and mushrooms added back to roux.




I wish you smell this my oh my! Lip smacking good!


Loaded up and ready!


Stuff.


Ducks seasoned and ready for the rotisserie on the smoker.


Getting set up.


My friends smoker.


My friend putting the venison roasts on.






The man cave (aka the garage).








Making the stuffed venison burgers….stuffed with cheese, onions, and shrooms.
Man oh man!


This knife is way cool and super sharp. My buddy said his Dad got it about 40 years ago.


Monster venison burgers.




My buddy prepping the duck for the oven.








There were antlers on every table.






Discada fired up with cubes taters, onions, peppers, and breakfast venison sausage.








I was busy with other stuff and asked someone to man the hushpuppy station. Bad call.


Yea.


Blackberry cobblers cooking.


Shrooms added to the discada.


This stuff smells heavenly!


Ducks about done…the lower grate was packed jam full of ABTs with the duck fat dripping on them. Oh my goodness were they tasty!




Ducks done and resting.


Getter done!


Deer roast done…very tender and moist…buttermilk works every time!


Burgers made.


Shrimp done!


Biscuits done.


One benefit to snow!






Squirrel in the pot closest, rice, and rabbit gumbo!


Green stuff.


My plate….whew was I full!


Rabbit gumbo over rice.


Salmon dip.


Chow time!






Blackberry cobbler. Mmmmmm!

It was a great day with some awesome chow. The buttermilk brine/marinade works well. And the brine from Soezzy was very flavorful…a keeper. Thanks!

Rabbit Andouille Sausage and Wild Mushroom Gumbo

Ingredients
1 rabbit, about 3 pounds, dressed, cut into serving pieces
1 tablespoon Rustic Rub, recipe follows
1 cup brown roux
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell peppers
1 tablespoon chopped garlic
1 tablespoon chopped shallots
3 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 bay leaves
1/2 pound andouille sausage, cut into 1/2-inch links
2 cups sliced assorted wild mushrooms
3 quarts water
3 cups cooked long-grain rice, warm
2 tablespoon chopped parsley
Essence, recipe follows

Directions
Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side. Remove to a platter and set aside.

Reduce heat to medium, add the brown roux. Add the onions, celery, bell peppers, shallots, and garlic. Cook for about 5 minutes, stirring constantly until vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves.

Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes.

Add the water, stirring to mix well. Bring to a boil and reduce heat to a simmer. Add Creole seasoning to taste.

Simmer for 1 hour or until the rabbit is tender.

To assemble, ladle the gumbo into an over-sized bowl and top with the rice.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an airtight container.

Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Soezzy Venison Roast Brine

Brine for 2 or 3 days, I like to pat them dry out of the brine then air dry in the fridge at least 4 hours, (given the choice and the time), then cook to 160 - 165 internal that's about 4 - 4.5 hours at 250 over Hickory or Oak.

You can also help protect it with a prosciutti wrap, I've done it both with and without and I like it a little more with prosciutti.

Gallon of boiling water and an 8 lb bag of ice... makes 2 gallons of brine,

1 cup of sea salt
1/2 cup sugar
1/4 cup soy or teriyaki
sprig of thyme
pinch of sage
4 - 6 whole cloves, (more if you like the flavor, less if you don't).

Farm Rotisserie Duck

Ingredients
1 duck (4-5 lbs), whole
2 T. olive oil
¼ tsp. salt
¼ tsp. cracked black pepper
¼ tsp. rosemary
¼ tsp. thyme
¼ tsp. sage

Preparation
First you skewer the duck onto the rotisserie forks securely and tie the legs and wings with kitchen grade cotton twine so they don’t hit the heating element of the rotisserie.

To help drain the duck fat during the cooking process, we will often take a small wooden skewer and poke small holes under the skin of the duck throughout, being careful not to skewer the meat in the process.

Combine the olive oil, salt, pepper, rosemary, thyme, and sage and brush the mixture over the entire duck.

Place the prepared duck into the rotisserie cook for roughly 18+ minutes per pound or until the internal temperature reaches 165°F.

Most of the latest rotisseries do not have temperature settings but an estimated cooking temperature may be 350-375°+ F.

Note that in the rotisserie, the duck may cook more quickly than it would in a standard oven so keep careful watch.

This method allows for a delicious and moist duck every time and is a great alternative to chicken.

Serves 3-4.


Last edited by jeepdad on Mon Jan 31 11 2:48 am; edited 1 time in total
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erniesshop
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PostPosted: Sun Jan 30 11 8:35 am    Post subject: Reply with quote

Man...OHHH Man....WHAT A Cook !!!
Every Cooker you Own Was Full !!!!
Great Job Dan!!!
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Mr Tony's BBQ
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PostPosted: Sun Jan 30 11 8:39 am    Post subject: Reply with quote

a FEAST indeed!!
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BigOrson
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PostPosted: Sun Jan 30 11 8:46 am    Post subject: Reply with quote

Now THAT is a feeding! Never seen that much game at one buffet. Nice work.

I used to love doing big feasts like that when I lived in New Orleans and had the Camp full of friends and family. Right before Katrina took her (three weeks before, in fact), we had a party out there for 85. I catered it with pork satay skewers and peanut sauce for an appetizer, pulled pork sammies, beans, potato and macaroni salads, coleslaw, beer can chicken, smoked turkey breast. Everyone left full and with leftovers and I did it for under $500 food cost.

It was a really neat place...one that will never be again. If you'd like to see pictures of it visit www.neworleanscamps.com. I designed this site ten years ago, but I have no financial or ownership interest in the site any more. It's more of a memorial to a way of life that has been wiped out by successive hurricanes. The only other community like it was in Biscayne Bay in FL, but the Park Service effectively did what hurricanes could not.

I feel really good for you...remembering those times makes me feel good too.
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T00lman
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PostPosted: Sun Jan 30 11 8:55 am    Post subject: Reply with quote

that my forum freind looks like a great time and the food minus the hushpuppies looked outta this world .
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Cranky Buzzard
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PostPosted: Sun Jan 30 11 9:06 am    Post subject: Reply with quote

DAYUM!!!

Dan, that is a KILLER spread, great pics, and wonderful narration!

I would have loved to be there for this cook!

After seeing your DO cook, I'm almost ashamed to post mine here in a bit! Shocked

Love me some wild game cooks! Great work by all.

Charlie
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Racin' Que
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PostPosted: Sun Jan 30 11 9:26 am    Post subject: Reply with quote

Wow, you weren't messin' around! That looks great and looks like a GREAT time too!
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killswitch505
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PostPosted: Sun Jan 30 11 9:34 am    Post subject: Reply with quote

WoW i didnt even get an invite Shocked that is one heck of a feast great post Dan
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whitey
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PostPosted: Sun Jan 30 11 9:44 am    Post subject: Reply with quote

Holy Chit Jeepdad.
It had to take the whole freakin unit to cook that much chow..
Shocked
Man that sh!t Confused ..Looked great...
The weather was perfect.
Man that was an awesome spread...
Now I will roll over to the other thread and talk a bunch of smack about it.
Great job dan..
P.S We will be talking in private about 1 item I seen... Wink
I will see you over in the T.D..
Bring the cast iron jock strap..
Catfish..OUT
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zski
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PostPosted: Sun Jan 30 11 10:00 am    Post subject: Reply with quote

I hope those beast that sacraficed their lives for that wonderful spread, are resting peacefully some where high in the sky looking down upon you with smile on their faces, knowing it was for a great cause. Thanks for the post.
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Canadian Bacon
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PostPosted: Sun Jan 30 11 10:38 am    Post subject: Reply with quote

Wow Dan thats what i would call the "Hunters Special".
You guys had everything cooking but the
kitchen sink......and I thought I saw one of those. Very Happy
I allmost started to laugh when I saw the hush puppies...
they were a little rustic looking. Very Happy Beautiful looking spread.
All those pics pretty much told a great story,never seen so many antlers in one room. Very Happy .
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Smoken-Brewer
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PostPosted: Sun Jan 30 11 10:43 am    Post subject: Reply with quote

Dang jeepdad I'm embarrassed to even post my spread from today after seeing this!!! NICE!!!!!!
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Gray Goat
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PostPosted: Sun Jan 30 11 1:07 pm    Post subject: Reply with quote

Wow jeepdad you guys got all the gear, I have to try the rabbit gumbo
and thanks for posting the recipe. You don't have to tell those puppies to hush no more Laughing It looks like everyone had a great day, nice job Very Happy
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smokin'gal
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PostPosted: Sun Jan 30 11 1:38 pm    Post subject: Reply with quote

One thing is certain--you picked the perfect name for this thread. What a feast full of beasts indeed! Very Happy
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Idaho_Roper
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PostPosted: Sun Jan 30 11 1:58 pm    Post subject: Reply with quote

I love those big feeds, looks like great food and great friends.
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Toga
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PostPosted: Sun Jan 30 11 2:38 pm    Post subject: Reply with quote

Wow nice spread man. It all looks tasty. The rabbit gumbo looks especially good.
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Soapm
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PostPosted: Sun Jan 30 11 4:32 pm    Post subject: Reply with quote

BigOrson wrote:
I used to love doing big feasts like that when I lived in New Orleans and had the Camp full of friends and family. Right before Katrina took her (three weeks before, in fact), we had a party out there for 85.


We greeted lots of Katrina survivors when they came to start a new life in our city. They spoke of being misplaced but I guess I didn't fully understand the meaning of that word until I read your post. I guess we see the statistics without ever attaching lives and people...


Great cook OP. I wound fire the hush puppy chef but the rest looks scrum deli-icious...
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BBQMAN
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PostPosted: Sun Jan 30 11 6:39 pm    Post subject: Reply with quote

Looks like a great cook and a great time with great friends there Dan!

Thanks for the share!
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k.a.m.
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PostPosted: Sun Jan 30 11 10:03 pm    Post subject: Reply with quote

Dan, what a fantastic spread y'all put on. Very Happy Your rabbit gumbo is looking out of this world, everything else looked delicious but I would have hurt myself on the gumbo and the squirrel. Very Happy Nicely done my man. Very Happy
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jeepdad
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PostPosted: Sun Jan 30 11 10:33 pm    Post subject: Reply with quote

Thanks Ernie I hope all is well.

Tony Very Happy

BigOrson, thanks for the kind words and for sharing about the homeland. It must be hard to have to leave a place you love. I will check out the link for sure. I hope we can meet some time.

T00lman, Ha! Yea I couldn't believe it when I saw that tray of black hushpuppies. Haaaaaaa gotta laugh!

Thanks Charlie. Tell Candis Bambi was tender and juicy! Haaaaaa! Very Happy

Racin' Que, it was a blast, Bro!

Thanks Denny. Guys were going gaga over the discada.

Thanks catfish it was a great day. Saw something you want to talk about in private, Hmmmm?

zski, Very Happy

Thanks CB! "Rustic" looking Haaaaaaaaaaaaaa! That's funny, Bro!

Smoken-Brewer, thanks for the kind words Bro!

Gray Goat, Haaaaaaa, good one!

smokin'gal Very Happy

Idaho_Roper, me too Bro!

Toga, thanks!

Soapm, oh yea he isn't touching anymore of my gear!

Thanks Mike it was an enjoyable day and nice and warm...high 30s low 40s...perfect.

Thanks kevin. I got a text from my buddy this morning. He said he almost slept in the garage that it still smells so dang good in there. Ha!
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