Hey everyone! I've been craving some comfort food lately and wanted to know what your go-to recipes are. Whether it's a hearty casserole or a simple pasta dish, I'm all ears! Feel free to drop your favorites and any tips you have.
Favorite Cooking Recipes
- Thread starter Alan
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crazymonkey
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- Joined
- Aug 2, 2025
- Messages
- 17
Elk and deer camp favorite.
1 lb ground beef
1 8 oz taco sauce your choice
3/4 cup water
1 can green chillies
1 pack taco seasoning
1 or2 bags dorritos nacho chips
And a lot of cheese
Cook beef drain and add taco seasoning ,green chillies, water,and taco sauce. Heat for 3 or 4 minutes
We use throw away baking tins
Break up the chips
Coat the tin with chips then layer meat and sauce and cheese then chips then meat and so on.
Top with more cheese and chips and bake at 375 for 20 or 25 minutes usually it's all gone!
1 lb ground beef
1 8 oz taco sauce your choice
3/4 cup water
1 can green chillies
1 pack taco seasoning
1 or2 bags dorritos nacho chips
And a lot of cheese
Cook beef drain and add taco seasoning ,green chillies, water,and taco sauce. Heat for 3 or 4 minutes
We use throw away baking tins
Break up the chips
Coat the tin with chips then layer meat and sauce and cheese then chips then meat and so on.
Top with more cheese and chips and bake at 375 for 20 or 25 minutes usually it's all gone!
Breakfast comfort food this week is cinnamon french toast with the Chompies cinnamon swirl texas toast and plenty of butter and maple syrup with a side of sausage links or patties. For dinner, green chili cheese and smoked turkey enchiladas with a side of lime, cilantro rice.
There are quite a few:
Torta Ahogada, translation is, drowned sub. It's a bolillo bun, it has seasoned shredded chicken in it, topped with cheese like Monterrey jack, and drowned in a Tomato Chipotle sauce, and fresh cilantro on top.
Chilaquiles: Fried corn tortilla chips covered in a red chile sauce, topped with mexican table cream, cotija cheese, fresh cilantro and red onions. Two sunny side up eggs on the side, and can also top it with different proteins.
Birria, Menudo and pozole are also on the list. For the Birria I use a slow cooker and often use the javelina hams.
Torta Ahogada, translation is, drowned sub. It's a bolillo bun, it has seasoned shredded chicken in it, topped with cheese like Monterrey jack, and drowned in a Tomato Chipotle sauce, and fresh cilantro on top.
Chilaquiles: Fried corn tortilla chips covered in a red chile sauce, topped with mexican table cream, cotija cheese, fresh cilantro and red onions. Two sunny side up eggs on the side, and can also top it with different proteins.
Birria, Menudo and pozole are also on the list. For the Birria I use a slow cooker and often use the javelina hams.
- Joined
- Jun 30, 2025
- Messages
- 6
Javelina? I see many on the hoof so I figured someone ate them….how hard is it to get a javelina ham….first one has to shoot one….are they fair game year round? My only culinary skill is ribs…happy to share my recipe but most here already know how
crazymonkey
Member
- Joined
- Aug 2, 2025
- Messages
- 17
First thing you for when you got to the animal, is cut off that scent gland they have in the back like crazymonkey mentioned, its towards the rear, or lower back.
They are very good eating, cook it like any venison, if grilled, rare / medium rare ia the way to go. Usually only grill the loins.
Ribs grilled to a crisp with sea salt, mouthwatering my wife would say.
The hams I cook them in the slow cooker, Birria or like a pot roast with vegetables, it's not a tender meat, except for the backstraps) so the slow cooker leaves it perfectly.
Also use them to make Chorizo, half javelina and half venison, and add some pork fat.
I have made ham from a boneless javelina hind quarter, its not terrible hard to do. I believe I followed a meat eater recipe, turns out pretty good. For the backstraps, I usually make pastrami and just recently made biltong, turned out pretty good. The rest I made chorizo or sausage out of the javelina.
chrishayes
Active member
- Joined
- Jul 1, 2025
- Messages
- 26
Elk Loin Roast in Port Wine Sauce
2 pounds roast from loin
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste
1 teaspoon thyme
Sauce:
1/3 cup port wine
1/2 cup game stock or beef broth
1 tablespoon cornstarch
1 tablespoon cold water
salt and pepper to taste
Preheat oven to 450 degrees. Heat oil and butter in a heavy-bottomed frying pan over medium high heat. Season roast with salt, pepper and thyme and brown on all sides. Put in oven. After 15 minutes, lower oven temperature to 375 degrees. Baste meat with drippings. Roast for another 20 minutes for medium rare to medium. Remove meat, set aside on a plate to catch the juices and keep warm.
Using the same pan, discard frying oil and set pan back on stove. De-glaze pan with port and stock and bring to a boil. Mix cornstarch with water. Using a wire whisk, gradually stir in cornstarch mixture to thicken sauce. Add meat juices to sauce and adjust seasoning with salt and pepper if necessary.
Serving suggestions: Carve roast into thin slices. Pour a little sauce on warmed plates and arrange meat on top. Serve with colorful vegetables and potatoes.
Using the same pan, discard frying oil and set pan back on stove. De-glaze pan with port and stock and bring to a boil. Mix cornstarch with water. Using a wire whisk, gradually stir in cornstarch mixture to thicken sauce. Add meat juices to sauce and adjust seasoning with salt and pepper if necessary.
Serving suggestions: Carve roast into thin slices. Pour a little sauce on warmed plates and arrange meat on top. Serve with colorful vegetables and potatoes.
