Wild game Dinners

[IronNoggin]

Smoked Oysters on the BarBee:





Magnum Prawn Skewers:



Served with Asiago Rice, and cheesy Garlic Toast (for dipping the oyster sauce).
All washed down with a fine Merlot.



Yummy!
Nog

[mike31154]

Elk roast.

[weatherbyjunkie]

Elk roast.

Looks amazing!!!

[IronNoggin]

Whitetail Shanks:



Browned:



Into our largest roaster with garlic & goodness:



Three hours later a quick broil with glaze:



Then served up with Sprouts, mashed taters with gravy & mushrooms.



Melt In Your Mouth DELICIOUS!

Cheers,
Nog

[IronNoggin]

Pan Seared Yelloweye (Red Snapper):



Served on a bed of Basmati, with spare gooses and topped with Hollandaise:



YUMMY!
Nog

[mike31154]

Welp not a full dinner, but my lovely daughter has produced her 2nd batch of "brett" salami. Brett is the German word for board. In brief, the meat/spice mixture is pressed & cured on a plank as well as being smoked several times. No sausage hull required. For this round I gave her a pack of ground Elk. She knocked it outta the park. yum.

[wildcatter]

Welp not a full dinner, but my lovely daughter has produced her 2nd batch of "brett" salami. Brett is the German word for board. In brief, the meat/spice mixture is pressed & cured on a plank as well as being smoked several times. No sausage hull required. For this round I gave her a pack of ground Elk. She knocked it outta the park. yum.

Wow that looks really good!
Would you mind giving us the recipe?

[xfactor]

is it similar to a landjaeger? would appreciate the recipe as well. thanks!

Welp not a full dinner, but my lovely daughter has produced her 2nd batch of "brett" salami. Brett is the German word for board. In brief, the meat/spice mixture is pressed & cured on a plank as well as being smoked several times. No sausage hull required. For this round I gave her a pack of ground Elk. She knocked it outta the park. yum.

[IronNoggin]

Wow that looks really good!
Would you mind giving us the recipe?

X Three on that!!

Looks Scrumptious, and I'd really like to give that a whirl...

Nog

[mike31154]

Brettsalami. Ok gents, I'll see if I can get the recipe with the Elk from my daughter. It was a pretty hefty package of ground Elk. There are many variations including some that use only pork. In this case the Elk replaced beef which is combined with pork, pork belly & pork fat. Other than that it's a matter of which spices to use. There are recipes that don't involve smoking, but I think smoking is not only tastier but safer as there is no cooking involved. The mixture is kept at 20 Celsius for the 1st 4 days of the cure. Keep it covered but not air tight & turn it once a day. A screened dome or porous cloth of some sort will work. Then 8 hours in cold smoker, or to taste. Another few days on the board, depending on how dry you want it.

Until my daughter gets back to me, here's a video that's probably close to what she did, but with Beef vs Elk. The meat doesn't need to be ground if you have your own grinder. The board needs to be untreated & dry, I think she used pine. It absorbs moisture during the initial cure at 20C. Sorry it's in German, the ingredients are provided below the video. He also mentions a starter culture but it's not mandatory. He provides a link to amazon for starter culture stuff. He calls his spice mixture Hungarian.



Zutaten für 1,5 kg Wurstmasse: - Ingredients for 1.5 kg mixture
825 g Mageres Schweinefleisch - Lean Pork
300 g Mageres Rindfleisch - Lean Beef
275 g Bauchfleisch vom Schwein - Pork Belly
100 g Schweinerückenspeck - Pork Back (bacon?), looks like straight fat to me in the video
40,5 g Pökelsalz - not sure of exact translation here, pickling salt or some kind of 'curing' salt with nitrite/nitrate or salt peter
7,5 g Schwarzer Pfeffer, gemahlen - Ground Black Pepper
15 g Paprika, edelsüß - sweet or mild
4,5 g Paprika, scharf - hot
4,5 g Traubenzucker (wichtig für die Umrötung) - grape sugar (important for reddening), that might be hard to find, common in Germany
7,5 g Knoblauch, frisch oder gemahlen - Garlic, fresh or ground