RJFlowers Loc: Montana

This morning, my son harvested a Montana antelope. It was home, and being butchered by 10:00 a.m. While he was butchering it, I vacuum wrapped the back straps. I the ground everything he said to grind at 2 parts antelope to 1 part bacon. After all was ground, I vacuum packed it in two pound portions. This went on until dinner time at 6:30 p.m.. I am 66 years young, and a dialysis patient with somewhat decreased strength. I was superman until about 47, then started to lose strength and agility. Multiple stays in the hospital, for several weeks at a time took away a lot of it. you know, use it or lose it. Yeh, you don't get a lot of exercise in hospital beds. I am on the mend, and slowly getting stronger. Standing over a meat grinder, and vacuum sealer for hours just makes my neck and upper back ache a little. But I wouldn't trade the opportunity to help. Just can't be useless. I also help with my grandkids.

i love it, but it makes for a long day.

Seeeeya; RJ Flowers

plumbob Loc: New Windsor Maryland

Good outlook on life RJ. I see you are relatively new here on the stage so welcome to a world where many are just like you. Staying mentally and physically active to the best of ones ability keeps us alive in more ways than we are aware of.

Just listen to your body, it will tell you when to call it a day with out going into the reserve energy bank to keep going. Tomorrow is another day and we want to hear from you.

OJdidit Loc: Oak Creek Wisconsin

Congrats to both of you! Any pictures of the goat?

fishyaker Loc: NW Michigan (Lower Peninsula)

Congratulations on the team effort in bringing some meat home for your freezer! BACON...what a great choice for blending with that antelope!

RJFlowers Loc: Montana

Gonna take 2 pounds of the ground, mixed antelope and make gyro meat with it. I already did the research, and have a recipe and technique, as wellas agreement from everyone that this would be great. Sorry, no pictures of the antelope.

Seeeeya; RJ Flowers

Jeremy Loc: America

OK. We will settle for a picture of the Gyro 🥙

Dakoda Loc: Cle Elum, WA

Sounds like a perfect day. Congratulations guy’s

RJFlowers Loc: Montana

Got the gyro meat cooling in the fridge. Will show pictures before, and after slicing.

If anyone wants the recipe, and technique, just let me know.

Seeeeya; RJ Flowers

RJFlowers Loc: Montana

I have pictures. Now, I just need to figure out how to attach them. I also made Tzatziki Sauce, and the pita bread. It was the first time making any of them. The gyros were great. Followed up with strawberry floats for desert.

Seeeeeya; RJ Flowers

fishyaker Loc: NW Michigan (Lower Peninsula)

Very cool photos manifesting your culinary skills! I can even see your "nickname" branded on that bread pan..."Good Cook!" Your meal looks delicious...gyro's are one of my wife's favorites when we dine out at a particular local place here in our town. Thanks for sharing the final presentation process!

Dakoda Loc: Cle Elum, WA

I agree, nice spread. Now you can share your recipe:-)

RJFlowers Loc: Montana

Here's the recipes for the meat, and pita bread
I don't have the recipe for the Tzatziki Sauce as I didn' follow one. But it has all of the correct ingredients. The antelope was ground at 2 parts antelope, 1 part bacon. for the gyro meat, the recipe was:

½Onion, cut into 4 pieces
2 lbs. ground antelope
1 tbs. Garlic, minced
1 tbs. Dried oregano
1 tbs. Ground cumin
1 tbs. Garlic powder
2 tsp. Ground dried thyme
1 tbs. black peppercorns
1 tsp. Salt
2 tbs. Olive oil

Make sure the meat is ice cold. Combine all ingredients until evenly distributed. Run meat mixture through the smallest plate of your meat grinder. Work the result into a thick paste. Butter the inside of a loaf pan. Put the meat into the pan. Bake at 300' F. for 50 minutes. Remve from the oven.

At this point, I covered the outside of a 2nd loaf pan with foil, placed it on top of my cooked loaf, and placed a cast iron Dutch oven on top to weight it down, and let it cool before putting it in the fridge..

Pita pockets:
3 cups AP flor
1.5 tsp. salt
2 tbs. SAF Red yeast.
2 tbs olive oil
1.25 cups water.

Mix into smooth dough, kneading for 7 minutes. Cover and let rise to double volume. Remove from bowl, punch it down. and form into an smooth dome. Cut into 8 equal portions. Roll out each portion into a thin disk, about 8 inches around. Pre-heat oven to 450' F. with the baking pan in the oven. When hot, take two pita disks and place onto hot baking sheet. Place into the oven and bake for 4 minutes. Remove and stack on round plate. Cover to prevent them from drying out. Repeat until all pita rounds are baked. Make Tzatziki Sauce and lightly fry slices of gyro meat. Serve and let everyone make their own gyros.

Tzatziki Sauce ingredients:
1 cup Greek yogurt
1/4 cup mayonaise
2 tbs. lemon juice
1 English cucumber, washed, seeded, finely chopped
1 small dill pickle, minced {didn't have any dill weed. Had to get creative)

Combine all ingredients. Chill for an hour. Enjoy.

Seeeeya; RJ Flowers

Dakoda Loc: Cle Elum, WA

Thank you:-)