Wild game Dinners

[IronNoggin]

Marinated Whitetail Sirloin Steaks on the BarBee:



Served up with Chipotle Pasta and fresh Turnips (Thanks Cam!):



And of course the mandatory Red:



Yummyness!
Nog

[warnniklz]

Bear Steak And Cheese Sando

Blue Cheese
Provolone
Swiss
Mushrooms
Onions
Peppers

Next one will have a creamy garlic cheese sauce

[HarryToolips]

Looks tasty you guys, lol you're actually making me hungry...just had my wife's ground elk lasagna soup I'll try to remember to post a pic soon..

[IronNoggin]

There are times when "simple" is The Best Answer.

Pressure canned Whitetail Maple Chili:





Served with Cheesy Garlic Toast, Shredded Cheddar and the usual fine Red:



Excellent choice on a cold & snowy day.

Cheers,
Nog

[upperleftcoaster]

those meals look hearty and great Nog, as usual. drooling over here.

Here is my christmas bear ham - i earmarked a nice piece of the back leg for this. it was about 4.5-5 lbs. great size and shape.
lots of spices, maple syrup, brown sugar brin. over salted slightly because i did the cure in a vacuum bag this time, normally i use a container and a lot more liquid. i didn't adjust the salt quite right, but it's ok.

I think i will cook it mostly into some dishes to cut the salt a bit - ham chowder, pea soup, ham pot pie. that sort of thing. had some with my eggs and it's good.


I had it curing for 8 days. smoked it in my christmas present Bradley Orginal XLT (the 6 rack). it was cold out but i could keep the cabinet between 190-200 the whole time. did that for about 3.5 hours until the ham was at 130. Then i pulled it and put it in a 375 oven to get it up to 165.
finished with a pineapple/maple/dark rum glaze.






tastes like ham, has a nice ham texture. rich smokiness. i'm very happy.

[IronNoggin]

... tastes like ham, has a nice ham texture. rich smokiness. i'm very happy.

Looking GREAT!!

[IronNoggin]

Miserable wet, windy and sleet filled evenings call for another simple fix.

Pressure canned Chicken Stewp that is:





Served up with the usual cheesy garlic toast and a fine Merlot:



Comfort Feeding!
Nog

[IronNoggin]

Roasted Duck:





Served up with Stuffing, Caramelized Brussels & a Fine Red.



Cheers,
Nog

[IronNoggin]

Leg of Lamb night:



Took some of the garlic scape pesto we made last summer, mixed that with Greek Spice, Olive Oil, Onion, Dry Mustard and a shot of Dijon Mustard for the glaze:



325 in the clay baker for a little better than an hour and a half:



While it rested for a spell, I tossed first taters (diced, a dab of Olive Oil and spices) into the Air Fryer.

Once they were done, I ran the Brussels (made bacon bits while the leg was cooking, saved the grease and lathered on the Sprouts with a little salt) through the Air Fryer to caramelize.

Carved the leg:



Done to perfection!

Then served up the lot with the Taters, and Brussels (to which was added the Bacon Bits & Pine Nuts):



Served with yet another Fine Merlot.
Knocked this one right out of the park!!

Cheers,
Nog

[IronNoggin]

Air Fried Panko Ling Cod:





Fantastic!
Uber crunchy outside, moist, flavorful and flaky inside.


Intentionally ran the home made chips a little longer in the Air Fryer to crisp them right up:





Excellent all round.
Nog