Man those dishes look wicked!! Another year of tag soup for this guy..... Well done fellas!
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Man those dishes look wicked!! Another year of tag soup for this guy..... Well done fellas!
Good lord I am HUNGRY now!!!! Great looking dishes all.
i am amazed/dumbfounded/stupified that I reached the age of 58 and only just learned (and made/ate) venison shanks (aka osso buco)
usually these sinewy bony morsels were thrown in the ground pile
never, ever again
no pictures, just a heads up - if you haven't made them before you are missing out one of the best vension meals........ period, full stop
here is the recipe I used, yet the interweb is full of them
https://www.grandviewoutdoors.com/wi...o-buco-recipe/
I'm still deer-less this year..........yet hoping for a little late season whitetail love
chris
My wild game breakfeast today..hopefully in another 4 years Ill get to indulge in some more fine sockeye sashimi!
https://imgur.com/a/WQqGitvhttps://imgur.com/a/WQqGitv
Moose Stir Fry
https://i.imgur.com/zuSpogV.jpg
Moose Nachos
https://i.imgur.com/ECDgTDK.jpg
https://scontent-sea1-1.xx.fbcdn.net...d5&oe=5C65735C
Elk, 2 types of mushroom and asparagus, roasted garlic cream sauce pasta
https://scontent-sea1-1.xx.fbcdn.net...6e&oe=5C74D84A
My Mentor-Roland- said to me “if you have excellent ingredients, cook them simply but perfectly, then put it on a plate.” There is nothing more perfect than free range organic moose rump steak .....
Checking a few of the photos already posted, I'm likely not worthy, but what the hey.... 2 pals & I were fortunate to harvest a moose this year on a shared LEH. Daughter & son in law have done up a roast I gave them, but no photos. I've been working mostly with ground moose meat, saving the better cuts for special occasions.... which have not happened quite yet.
Pasta sauce made with ground moose.
https://pjdo9w.dm.files.1drv.com/y4m...&cropmode=none
Plated, topped with freshly grated Parm
https://pjdp9w.dm.files.1drv.com/y4m...&cropmode=none
Not dinner, rather lunch, but wild game is the theme. Reminiscent of my time spent in Germany, the moose liver was put to good use by my daughter making liverwurst. Et voila, a truly international lunch enjoyed today. Local Black Forest rye bread, lightly toasted, spread withPfälzer Leberwurst, a good helping of Dijon moutarde accompanied by Florida OJ. Should have topped with parsley from my garden, but thought about it too late.https://cu4uaw.dm.files.1drv.com/y4m...&cropmode=none
Another pack of ground moose is defrosted for BBQ Bullwinkle Burgers this evening.