Wild game Dinners

[wideopenthrottle]

Had some left over ham, so topped that up with a smoked ham hock:





Into the Big Pot along with both yellow & green split peas, onions, carrots, garlic, chicken broth and bay leaves:





Simmered for a couple hours until all the meat fell right off the bone:





Accompany with cheesy garlic toast and a good red:





No better "comfort food" on a cool, blustery and rainy day!


Cheers,
Nog

mmmmmmmmmmmmmmmm pea soup...one of my favourites!!!! Nog…..your meals...er works of art never fail to get my drool flowing....

[Gateholio]

Some moose

Stew:




Steak with all day baked beans

[HarryToolips]

^^^those meals are all looking great guys...

[wildcatter]

Hey there, it was fun watching you doing it with one hand.
Looks good and I'm sure tastes good too!

[Treed]

Hmmm. Gotta read the pinned threads on posting photos. It was a shot of deer shoulder, bone in, marinated for several days and slow roasted, hare cacciatore slow roasted, sockeye, and venison roast. Great dinner party!

[IronNoggin]

Nice to see some life coming back to this thread!

Smoked Oysters on the BarBee:



Spot Prawn & Scallop Skewers:



With a very nice Asiago Rice, Cheesy Garlic Toast and a Fine Red:



Cheers,
Nog

[weatherby_man]

Mouth watering goodness guys!!

[IronNoggin]

Wrapped up the last of the lambs over the weekend, so it was time for our annual Stuffed Heart feed:

Clean, core and rinse the number of hearts required:



Mix up your stuffing materials - button mushrooms, sweet onions, garlic, celery, bread crumbs and a good dash of poultry seasoning (can salt & pepper to taste at this point):



Stuff the hearts then cap with strips of Maple Bacon (toothpicks to hold in place). This adds flavor and helps hold the stuffing inside as they roast:



Bake covered at 325 for around an hour and a half. Remove lid and bring heat up to grill to finish. Set on plates with garlic toast or other preference:



Continued...

[IronNoggin]

These turn out incredibly tender, moist with an excellent yet mild flavor:



Serve with Ceaser Salad and a fine red:



Only get these once a year, and right look forward to it!

Same can be done for almost any hearts by the way...

Cheers,
Nog

[IronNoggin]

Cut the lamb backstraps last night into racks & chops.
Had to have a sample, chops and end cut tidbits:





On the BarBee of course:



No further pictures as we started munching right off the grill!



Did manage to get a couple to the table with fresh pasta and home made Chanterelle Sauce, a Ceaser salad, and of course a very fine Shiraz.


Cheers,
Nog