Plate ‘em up

[Trial153]

Moose Pastrami Rubens

 

[Trial153]

Squirrel hot garlic parm legs and caribou loin with chili sauce

 

[Dave N]

Dammit, man! If it wasn't for living in New York I would have to move and be your neighbor! Awesome looking plates.

 

[Trial153]

Dammit, man! If it wasn't for living in New York I would have to move and be your neighbor! Awesome looking plates.

Your welcome at our table anytime

 

[Trial153]

This some version of Shimp Scampi’s over thin spaghettiz, the side is zucchini parm with some venison sausage crumbles in it

 

[JShane]

View attachment 196502

Squirrel hot garlic parm legs and caribou loin with chili sauce

this one right here gets me in the feels.

 

[Trial153]

Some braised moose Shanks

 

[Trial153]

Pig Skin Braciole

 

[cahunter805]

Forgot to get a picture of the full plate but I cooked these 2 tritips over a Red Oak BBQ Wednesday. Served with beans, salad and Sourdough bread.
As a side note I aged these for a little over 1 month in my refrigerator vacuum sealed and flipping every 4-5 days. I have previously gone 2-3 weeks but I think I’ll stick to 1 month now. They were amazingly tender.

 

[Gellar]

View attachment 196502

Squirrel hot garlic parm legs and caribou loin with chili sauce

You had me at squirrel

 

[Trial153]

Today’s project, Caribou sausage with parsley, parmigiana and hot peppers from my garden:

 

[Trial153]

Dinner tonight, wild turkey scarpariello made with sausage I had left over

 

[BrentD]

@Hunting Wife recipe for Moroccan Grilled Sharptails translated to Spruce Grouse.

EXCELLENT!

 

[dave7]

Wow that spruce grouse looks amazing! New member... do you have recipe posted somewhere. Would like to give it a go with couple sharptail shot this week.

 

[NEWHunter]

Smoke wild turkey pot pie.

 

[Gellar]

Smoke wild turkey pot pie.
View attachment 196972

I love to make a pot pie with all the carcass meat after I take the breast’s, legs/thighs and wings off.

 

[NEWHunter]

I love to make a pot pie with all the carcass meat after I take the breast’s, legs/thighs and wings off.

That’s using the resource.!

I clean it and drop the whole carcass at the butcher and they smoke it for me, cut it in half, and vacuum seal it. Half a tom makes three pot pies. I make it at family get togethers. We usually eat two of the pies and my brother and sister fight over who takes home how much of the third pie. Probably the best way I know of to introduce people to wild game.

 

[Gellar]

That’s using the resource.!

I clean it and drop the whole carcass at the butcher and they smoke it for me, cut it in half, and vacuum seal it. Half a tom makes three pot pies. I make it at family get togethers. We usually eat two of the pies and my brother and sister fight over who takes home how much of the third pie. Probably the best way I know of to introduce people to wild game.

I honestly didn’t know there were butchers that would take wild turkeys! I smoke 1 breast, 1 breast is schnitzel or boneless wings, legs/thigh and wing are carnitas, carcass meat is either ground up for burger or I make a pot pie. And the carcass goes in the stock pot.

 

[Dave N]

Amateur hour compared to you guys. Grilled, cheddar cheese stuffed, bacon wrapped whitetail loin chops with garden green beans and long grain and wild rice Rice-a-roni.

 

[dirtclod Az.]

Jalapeño honey glazed dove poppers.
View attachment 194229

Now we are talking Az. eatin'!