Wow, that sure looks mouth watering. Did you roast the whole bird or just the breasts?
Wow, that sure looks mouth watering. Did you roast the whole bird or just the breasts?
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
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
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.
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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"Lots of critters to still shoot. And there'll be no quitters until we bag some critters" - 180grainer
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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
Looks delicious.........
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
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.