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https://www.tnof.ca/styles/default/x...ies/Hungey.jpg
Printable View
Love the field to fork posts...when you don't get a great grip & grin in the field, it's always good practice to get a few with the meat!
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Awesome post 45!
Great to see the family involved!!
Moose chuck roast sauerbraten. Marinated 7 days.
https://2aqnsw.dm.files.1drv.com/y4m...&cropmode=none
Ready for the cast iron dutch oven
https://2aqqsw.dm.files.1drv.com/y4m...&cropmode=none
Plated with potato dumplings & home made red cabbage
https://2aqmsw.dm.files.1drv.com/y4m...&cropmode=none
Moose bibimbap
Korean style rice bowl
http://www.huntingbc.ca/photos/data/...e_bibimbap.jpg
Any details on that 7 day marinade? Looks killer. Can only imagine the taste.
Looks delicious all of you....
Google 'Sauerbraten'. It's a German dish with regional variations, but essentially the meat is marinated in a red wine/vinegar solution with various spices. Bay leaves, cloves, onions, carrots, juniper berries, garlic, celery, leek, rosemary.... The marinade with spices is brought to a boil & simmered. Once cooled, the meat is added. Minimum recommended time in the fridge is about 4 days. I used more liquid than usual to ensure the entire roast was covered. That way I didn't need to turn it every day. The roast is removed from the marinade, browned on all sides. Marinade poured over browned meat, then simmered for 2-3 hours depending on size. Gravy made from the marinade by adding a thickening agent, gravy mix, flour or starch.
Works well with beef cuts that are on the tough side, making for a very tender end result.
https://www.daringgourmet.com/authen...n-sauerbraten/