THE OFFICIAL TW SAMMICH THREAD!

Thats funny when people balk at eating wild game then you have them over for dinner and they gobble up whatever you made. Its all a mind game for some.

 

My father once made a giant pot of "beef" barley soup for he and my mom. After they finished it off at the end of the week, he said "That was good venison barley soup, huh?" That was the last time she let him make any soup without her seeing what the ingredients were first. For the record, she did really enjoy eating it.

 

I'll take game over beef any day of the week. I know where my game comes from, not so for store bought cow. Though right now I do have a freezer full of cow I raised so I guess I'm living the dream.

 

I think to a degree a lot of it is all in the mind but there are also times wild game can be VERY strong. My wife will try just about anything but if has a real strong taste of the meat she won't eat it. That goes for Pork, Beef, Venison and so on. I think some people are turned off by a very strong meaty type of taste. Personally I love some venison. She eats and likes it also but on occasion we will get some that is strong tasting and she doesn't like that.

 

I agree there are times of the year when deer arent that tasty such as a rutty buck. Or a deer that is in the sagebrush all the time. However some do like that taste. Ive been fortunate to be around areas where the deer are typically great tasting. One of the reasons I dont hunt mulies is they normally are in sagebrush and I dont care for that taste. Some mulies live in alfalfa fields so I know those are good, but theres not any close to me. The buck I shot this season was later than I usually shoot and he was tough and a little gamey, but with some good seasonings the meat is good.

The other thing that affects the taste is how the animal is taken care of, the best thing is to get it bled out gutted skinned and hung and cooled as quick as possible. Ive got a walk in cooler now so cooling it is no problem for me.

 

That's awesome, ya we usually try to get it bled out and dressed as quickly as possible. You do your own butchering on it? One of my good friends does all his own. He usually goes out with a few people and they bring back multiples and get it all cleaned, cut, packaged up over the course of a week. They have also been canning some deer meat, he says it's really good for stews and stuff but I haven't grabbed any of that from him yet to try out.

Last stuff he gave me I ended up grinding up and making a good pot of chili from it. I usually do my chili with ground and cut up steak (venison in this case) I like the dual texture it provides.

My friend made these awesome strap sammichs once, not sure what he seasoned them with but some good stuff there.

 

well I didnt have my walk-in cooler up and running until I got my buck, so usually deer and bear we do process at home. The bigger animals we have taken in...but now with the walk in cooler working we might just tackle those over the course of a week or two. I like my cooler since I can let it hang in under 40 degree temps. My last buck I hung for over a week and it helped tenderize it some.

 

What kind of bread do you guys use? I love Alfaro's Artesano Style Bread. I can't remember which but I think Sara Lee either owns Alfaro's or they have a license to make Artesano Style Bread that's why you'll see some packages with the Sara Lee branding.

 

When I am in FL and when we still lived there full time I loved the White Mountain Bread and the Whole Wheat Mountain Bread. Nice chew, super soft interior of the bread just all around really good stuff. Used that for sammich's all the time.

 

Turkey, swiss cheese, lettuce, tomato, onion, pepperoncinis, mayo and mustard on squaw bread.

 

Is squaw bread rye or pumpernickel? bout the same thing I guess? I like a good egg salad on pumpernickel bread.

 

Yes.

 

Portobello Chicken sandwich from Chez Nous. Grilled breast of chicken, grilled portobello mushroom, red bell peppers, onions, provolone cheese and pesto.

 

South Of The Border sandwich from Chez Nous. Grilled breast of chicken, mushrooms, scallions, pepper jack cheese, lettuce, tomato, mildly spicy yogurt dressing.

 

I have no idea, I even tried Yahooing it to see what the difference is. The crust had those white seeds but overall the crust was a bit too thick for my liking.

 

Made some shrimp po boys on garlic bread Dutch crunch last night.

 

Roast beef turkey tomato havarti famous Dave's fire pickles house radish melt

 

Ham and swiss with guacamole and hot sauce.

 

Tuna Melt from Chez Nous. Grilled tuna salad, tomato on grilled sourdough bread with melted cheddar cheese.

 

Best grilled cheese is with Guberment cheese