Wild game Dinners

[IronNoggin]

Pan seared Yelloweye Snapper served over a bed of Basmati, air fried asparagus and topped with a white wine Bernaise sauce:



Wonderful!

Cheers,
Nog

[IronNoggin]

Latched onto one of those whole pork loin deals not to long ago.
First round was BarBee smoked chops.

This round was BarBee'd chops with home made barbecue sauce:



Served up with Mexican Dirty Rice with Beans (highlighted with Smoky Mesquite and Chili Powder) and a fresh garden salad:



Pretty happy I wandered across that sale!

Cheer,
Nog

[wildcatter]

Looks great!
I got one of these and I think I'm gonna do a whole roast.
Roast it slow on low till it becomes so tender.

[IronNoggin]

Here's the recipe for the BarBee sauce. I modified this after combining a few I found online some time ago. We use this one chiefly for pork or chicken:

Home Made BarBee Sauce

Ingredients

1 can tomato sauce (15 ounces)
1 can tomato paste (6 ounces)
1/3 cup apple cider vinegar (can sub red wine vinegar)
1/4 cup pure maple syrup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
I teaspoon Smoky Mesquite spice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon sea salt (can sub Himalayan Pink Salt)
1/2 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper

Instructions

In a medium saucepan, stir together all of the ingredients: tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, and all spices. Bring to a simmer over medium heat.

Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape and the sauce can reduce. Let simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired.

Use immediately or let cool and store in an airtight container in the refrigerator for up to a week.

Cheers,
Nog

[wildcatter]

Here's the recipe for the BarBee sauce. I modified this after combining a few I found online some time ago. We use this one chiefly for pork or chicken:

Home Made BarBee Sauce

Ingredients

1 can tomato sauce (15 ounces)
1 can tomato paste (6 ounces)
1/3 cup apple cider vinegar (can sub red wine vinegar)
1/4 cup pure maple syrup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
I teaspoon Smoky Mesquite spice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon sea salt (can sub Himalayan Pink Salt)
1/2 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper

Instructions

In a medium saucepan, stir together all of the ingredients: tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, and all spices. Bring to a simmer over medium heat.

Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape and the sauce can reduce. Let simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired.

Use immediately or let cool and store in an airtight container in the refrigerator for up to a week.

Cheers,
Nog

Thanks Matt, I'm gonna save this.

[IronNoggin]

Cool weather day here yesterday so decided to go with something somewhat simple that would help both warm the house and fill our bellies.

Entire whitetail shoulder:



A quick brush with olive oil, a dash of salt, pepper and garlic, then a quick brown all around. Into the clay baker, shaved some of our own garlic over it, then tossed in some onions & taters. Cooked on low heat for a spell.
Here's what it looked like just before it's standard 15 minute resting time:



Carved:



Plated:



And Presented:



Turned out very tender, flavorful and moist.
Hearty all round!

Cheers,
Nog

[IronNoggin]

Hearty all round!

And the leftovers certainly were as well!!





Cheers,
Nog

[IronNoggin]

Going to be a few more chow downs on that excellent stew!



Six meals for two, and a single. Not bad maximizing the usefulness of that shoulder!

Cheers,
Nog

[IronNoggin]

Egg washed & Panko Magnum Prawns, cooked in the air fryer:



Served up with a homemade dipping sauce (Sweet Thai Chili & Greek Yogurt & spices), Maple Bacon wrapped Scallops and herb, garlic & wild rice combo:



This is something we thoroughly enjoyed, but I'd sure like to determine a way to cut down the prep time on the prawns.

Cheers,
Nog

[IronNoggin]

She Who Rules had to work late last night, so something relatively quick & simple was called for.

Monster Whitetail Burgers was the obvious answer:



And yeah, they are sitting on full sized dinner plates!

Cheers,
Nog