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jbdragon17

we are 'the leading edge' I Share on HSO
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About jbdragon17

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 02/21/1975

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  • Location:
    Ramsey
  1. jbdragon17

    Veni Chili - Need some help

    Not a bad idea at all...If there was enough interest we could charge $$ for people to sample...then donate to and outdoors organization? Maybe even a requirement that the chili has some wild game of some sort?
  2. jbdragon17

    Veni Chili - Need some help

    Maybe I should be invited to try variations made by other FM'ers?
  3. jbdragon17

    Veni Chili - Need some help

    I thought I replied to this yesterday...but...NEVER have I given the EXACT recipe. And...I constantly change it from year to year...dont want to be a one trick pony
  4. jbdragon17

    should I or shouldn't I?

    I am a firm believer that you get what you pay for when it comes to quality hunting dogs. I also feel that better bred dogs will get you a calmer gentle house dog. Most quality breeders put a lot in making sure they pass on the good traits.
  5. jbdragon17

    Veni Chili - Need some help

    Well... since I use the base recipe in contests I dont thing I will be sharing all the details...so...it is basically a combo of 2-3 kinds of meat...(Veni cubes, smoked sausage, ground pork, or ground beef)...tomato sauce, stewed tomatos, 1-2 cans of chipotle in adobo...green chilis...chili mix packet or two...couple cans of beans...garlic and onion (browned with your pork or beef)...hot sauce...brown sugar...bbq sauce...seasoning to taste. I will be making it with venison, smoked sausage, and ground pork on thursday night ...
  6. jbdragon17

    Veni Chili - Need some help

    I made a breakfast version a couple weeks ago with bacon, sausage links, and cheesy scrambled eggs. I thought it was wonderful, but the eggs didnt go over with all the judges...go big or go home
  7. jbdragon17

    Veni Chili - Need some help

    Couldnt keep it in your head? That is the best place for it . I will be making it soon myself
  8. jbdragon17

    cougar question

    I saw one two seasons ago and had this discussion in deer camp. I called the DNR when I returned. They are federally protected.
  9. jbdragon17

    Honey hole... Not so sweet

    Oh I used her!! She was on at least 20 birds that weekend. That particular moment we went out to set up a ground blind and I left her in the trailer as I figured setting up the ground blind would only take 10 minutes. At least I had my shotgun!
  10. jbdragon17

    dog questions

    If your primary hunting is grouse and pheasants...and want an exceptional family dog on top of it...you can not go wrong with a red or English setter. I have NEVER EVER been around a calmer, pleasant dog than a Red Setter. A female should not be over 45 lbs which also makes for a great size house dog. Let me know if you want more info. jbdragon17 at hotmail.
  11. jbdragon17

    How to butcher your own deer

    Our party gets together for a day and butchers as a group. If you dont help butcher...you dont get any meat...even if you shot it!! We divide up the scraps and all steaks/roasts evenly. Most of us grind the scraps on our own, or bring them in to have something done with them.
  12. jbdragon17

    Deer Camp Favorites

    Our lunches and breakfasts mostly consist of sandwiches, toast, rolls, oatmeal etc...We will have a pot of some of the best chili ever created . After careful consideration we came up with the following menu for our dinners and Monday's brunch. Friday night: Pork Roast with gravy, baby red potatoes and carrots. Saturday night: Spaghetti with Garlic toast Sunday night: Steaks, Baked potatoes (all the fixens), and steamed broccoli Monday Brunch: Venison tenderloins cooked as chicken fried steak with sausage gravy, biscuits, and eggs. Monday night: Beer bathed bratwurst with all the fixens Tuesday night: Dinner on the way home
  13. jbdragon17

    Deer Camp Favorites

    We also are going with steaks.. Probably T-bones. Did goose breasts for grouse camp. They turned out nice. I marinaded them in EVOO, Red Wine Vinegar, Garlic, and a splash of Terryaki for almost 24hrs. I pounded them really thin rolling cheese, onion, garlic, and bacon inside...wrapped the outside with MORE BACON. Cooked medium to medium well. Best goose breast I ever had.
  14. jbdragon17

    Deer Camp Favorites

    Stroganoff was on the short list, but got bumped in favor of T-bones ...I will do that at some point. Thanks for the recipe.
  15. jbdragon17

    Deer Camp Favorites

    We have tenderloins on menu for monday's brunch. Cooking them like chicken fried steak with a sausage gravy, biscuits, and eggs.
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