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Thread: Wild game Dinners 2018/2019

  1. #491
    Join Date
    Sep 2021
    Posts
    13

    Re: Wild game Dinners 2018/2019

    Wow, that sure looks mouth watering. Did you roast the whole bird or just the breasts?

  2. #492
    Join Date
    Jun 2010
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    williams lake
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    Re: Wild game Dinners 2018/2019

    Quote Originally Posted by Breiber View Post
    Wow, that sure looks mouth watering. Did you roast the whole bird or just the breasts?
    Myself? Whole duck then carved, then going to make some stock with what's left

  3. #493
    Join Date
    Sep 2009
    Location
    Port Alberni
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    10,479

    Cool Re: Wild game Dinners 2018/2019




    With home made pasta & sauce, a fine squash and a fine red.





    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  4. #494
    Join Date
    Sep 2009
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    Port Alberni
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    Thumbs up Re: Wild game Dinners 2018/2019

    Had some leftover whitetail stuffing from the pepper munch the other night.
    First time we did that I relied heavily upon a recipe for doing so.
    While good, I found the stuffing to be just a little bland for my palate.

    This time around I added herb & garlic tomato sauce, Worcester sauce, minced garlic, Smokey Ranchero spice and chili pepper:



    Spiked it right up and now consider this one to be a Winner!
    Again was cooked in the Air Fryer.
    Quick, painless and turns out excellent.

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  5. #495
    Join Date
    Feb 2018
    Posts
    360

    Re: Wild game Dinners 2018/2019

    i'm a meat and potatoes kinda guy. sometimes simple is best.

    goose breast, seared and finished in the oven. and great success, the wife asked when i can get some more. she had never had goose before.

    i ate a lot of goose growing up. my opa's buddy would come shoot on opa's farm and always leave some for us. we would breast them and keep the legs. but my dear mother always cooked the shit out them. i still liked it, but it was nice to try a more delicate cooking approach.

    also made a nice gizzard gravy (with heart) to go with our perogies the night before.


    Last edited by upperleftcoaster; 01-17-2022 at 09:16 PM.

  6. #496
    Join Date
    Sep 2010
    Location
    The Cariboo
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    5,193

    Re: Wild game Dinners 2018/2019

    That's looks really good, rare to medium rare.
    I never had goose either but sure would be nice to try.
    WLM
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  7. #497
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    Sep 2009
    Location
    Port Alberni
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    Thumbs up Re: Wild game Dinners 2018/2019

    Gave my Lady a choice last night - Whitetail or Pheasant.
    Whitetail tonight, Pheasant tomorrow.
    Roger...

    Marinated Whitetail Sirloin Tip:



    On the BarBee:



    Sliced:



    And served with Cheddar Chipotle Pasta and a fresh garden salad:



    Washed down with the mandatory red, it was absolutely delicious!

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  8. #498
    Join Date
    Oct 2012
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    region 9
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    9,855

    Re: Wild game Dinners 2018/2019

    Looks delicious.........

  9. #499
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    Sep 2009
    Location
    Port Alberni
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    Re: Wild game Dinners 2018/2019

    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  10. #500
    Join Date
    Jun 2010
    Location
    williams lake
    Posts
    5,474

    Re: Wild game Dinners 2018/2019

    Another bear sando
    Made a marinade of:
    - soy sauce
    - Olive oil
    - Fresh garlic
    - cumin
    - lime zest
    - lime juice
    - brown sugar
    - dandelion greens
    Sous vide the meat in the marinade at 123 for a day. During the cooking process, it seemed to lose something. I'm not sure what, but something. It was my first time using a sous vide.
    So I sliced up the meat and tossed it between two pieces of sourdough toast with a Worcestershire and mustard paste. Covered it in swiss cheese and under the broiler to melt the cheese. once melted I topped with some home made spicy pickled red cabbage and put the two halves together.




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