Braised Mountain Goat Shank (Boneless). Topped with onions & garlic. 5 hour braise at 275F.
https://photos.smugmug.com/photos/i-...-dw2Mzj9-M.jpg
Printable View
Braised Mountain Goat Shank (Boneless). Topped with onions & garlic. 5 hour braise at 275F.
https://photos.smugmug.com/photos/i-...-dw2Mzj9-M.jpg
^^^^looks good..is mountain goat comparible to say, mutton?
BarBee'd Ling Cod on a bed of Basmatti, with Spare Gooses and topped with The Missuz homemade Hollandaise Sauce:
https://i.imgur.com/v6yUgrf.jpg
Very YUMMY!! :grin:
Nog
^^^^^^damn matt. ^^^^^
Seafood Pasta Time.
This version has crabs, scallops, calamari, prawns and halibut for the "meat"
Prep:
https://i.imgur.com/0EiwgrL.jpg
Ready:
https://i.imgur.com/6WXMHUS.jpg
Cheers,
Nog The Full!
Bacon Wrapped Whitetail Backstrap, Mushroom Roasted Taters & Spare Gooses
https://i.imgur.com/gFoNous.jpg
https://i.imgur.com/w6cwUfs.jpg
https://i.imgur.com/OQOtIAk.jpg
Cheers! Nog
Dam looks good Matt, how come you aren't 300 lbs :)
LOL! Used to be that I worked the river hard all winter for steelhead.
Between that, and smoking two packs a day, the weight always stayed down.
Now, no steelhead left, and going on 4 years smoke free.
The Buddha Belly is damned AMAZING of late!! :shock:
Cheers,
Nog
https://scontent-sea1-1.xx.fbcdn.net...1e&oe=5D4248EF
Some local liver, with onions and mushrooms. Nice to see the spring asparagus from down south showing up, there is an asparagus farm locally, and I can't wait for them to start harvesting! :)
Special thanks to Gilmore for giving me the liver!