Plate ‘em up
- Thread starter Emerica8212
- Start date
Wildabeest
Well-known member
First tenderloin from this year’s MT mulies. Pan seared with garlic and thyme brown butter. Melt in your mouth goodness!
!
!
Last edited:
Wildabeest
Well-known member
White chicken chili.
Hunting Wife
Well-known member
Football food! Sriracha bacon and turkey sliders 
gadwall breasts, aged 5 days
had a hankering for a Korean version, so seasoned breasts with "Kimchi Kick" and sauteed in butter skin down first - gave it a bit of a "blackened" variation
served with local made kimchi and rice (pan drippings and a little extra butter on that rice - the Northern Wisconsin boy in me)
good eats, real good - but then I really like duck
had a hankering for a Korean version, so seasoned breasts with "Kimchi Kick" and sauteed in butter skin down first - gave it a bit of a "blackened" variation
served with local made kimchi and rice (pan drippings and a little extra butter on that rice - the Northern Wisconsin boy in me)
good eats, real good - but then I really like duck
That looks awesome WoodMoose, the recent posts have me wanting to try it too.
I’ve always heard that Wellingtons are difficult to prepare, but everyone on here seems to nail them perfectly- was it tricky or not too bad?
Gellar
Well-known member
Had the same exact meal Friday. I used a paper plate.
What breading/batter do you like best? I used Andy’s Yellow with a few generous shakes of Tony C’s, turned out great.
I also made up a few blue wing teal fingers while I had the fryer out- these turned out well but I could have taken them out 30 seconds sooner. I will give Andy’s Cajun a try next time I do duck, woodcock/grouse etc, will probably stick with the yellow for fish.
Last edited:
Gellar
Well-known member
I used to use 1/2 original shore lunch and 1/2 Cajun shore lunch with some garlic salt and Riley’s seasoning.
Now, Ive had to change my fish batter to be gluten free. So I use 1/2 bobs red mill flour, 1/2 cornstarch, 1 teaspoon of baking powder, pinch of sugar, garlic salt, cayenne pepper, black pepper, onion powder.
Gellar
Well-known member
I don’t really care for batters that overpower the taste of the fish, especially a nice firm freshwater fish like bluegill, walleye, perch or crappie. I prefer a nice light breading that you can still taste the fish.
Gellar
Well-known member
Double elk smash burger mixed with blue cheese crumbles. carmelized onions and Swiss cheese on top with a toasted bun. Seasoned fries and a spotted cow for lunch.
I use a 50/50 mix of Andy's Yellow and Cajun. Cuts the heat of straight Cajun so the fish comes through.
Keep on
Well-known member
- Joined
- Nov 9, 2021
- Messages
- 1,583
Sometimes I regret looking at the thread, it makes my mouth water and I end up eating my dinner too early.
jryoung
Well-known member
Spoonie, widgeon and teal poppers
Sweet iron!
Grub looks great too
my Wife made it for me, but from her talk it wasn't super hard - she used the mushroom sauce as the "glue" for the pastry, browned the meat, spread the mushroom sauce on the pastry, wrap and cook in oven for 45 minutes (till pastry golden brown) - I'd have to ask on temperature but expect same for most Wellington recipes
