Wild game Dinners

[whognu]

was supposed to be in ukee next weekend but we're in the epicenter of c19 (fraser health) so staying put

i swear that next time over to the rock i'm gonna drive around port with my head out the window until i sniff my way to your hidey hole

lunch or dinner it matters not..........

nice work

[IronNoggin]

... i swear that next time over to the rock i'm gonna drive around port with my head out the window until i sniff my way to your hidey hole

No need. Once this damned virus bull is under control drop a dime when wandering over. Be nice to shake paws with another member.

Cheers,
Nog

[whognu]

roger dat

when, not if

xo

[warnniklz]

[thick]

Gate, care to share your stew recipe?

Still have a number of packs of stew meat from last years moose and always enjoy trying a new recipe. Mine is usually the old standard, flour meat, brown in hot pan, add in some onions then all into the slow cooker with some broth, spuds and carrots....

Some moose

Stew:




Steak with all day baked beans

[IronNoggin]

Maple Bacon Wrapped Whitetail Eye of Round headed to the BarBee:



Caramelized Brussels Sprouts with Bacon & Pine Nuts:



With Cheddar Chipotle Pasta:



Together with another fine Shiraz, Fine Dining for two!



Cheers,
Nog

[IronNoggin]

[HarryToolips]

Wow just wow Nog...

[IronNoggin]

Can you say Artery Hardening?

Shuck two of these:



Chop some asparagus into 1/2" lengths an cook in medium sauce pan until nearing being done and set aside.

Gently heat a few Magnum Prawns & Scallops:



Drain, remove from heat and set aside.

Melt a package of Philadelphia Cream Cheese (a little butter to start it off helps, as does adding in a little milk when required).

Once creamy smooth, add in the crab, then asparagus, then prawns and scallops. Stir until well blended. Toss in a couple finely chopped green onions.

Ladle over your pasta of choice.
Top with a sprinkle of dill just before serving.



Serve with Cheesy Garlic Toast & your favorite Beeno.



Bon Appetit!
Nog

[IronNoggin]

Hell of a winter storm smoked us last night, and will continue well into this eve.
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).

So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:



Cover with sweet onions, yellow taters and a few carrots:



Bake at 325 for a couple hours:



Slice:



And Serve:



Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.

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