Keep on
Well-known member
- Joined
- Nov 9, 2021
- Messages
- 1,434
Taco salad with veggies from the garden and a side of sautéed eggplant and squash from the garden as well.
Plate ‘em up
- Thread starter Emerica8212
- Start date
Derek44
Well-known member
Steaks were too thin and got closer to medium than I like but…
Coffee rub. Hot grill. Topped with sautéed mushrooms and onions, cheesy mashed taters, and brussel sprouts fried up with bacon. Looks can be deceiving. This was delicious
BrentD
Well-known member
Grouse and rice. Seems the photog didn't make it.
Last edited:
BrentD
Well-known member
Squirrels. As you might surmise, they were good.
Hunting Wife
Well-known member
Walleye pulled from the lake two hours before, dredged in cornmeal ShoreLunch and cooked on the fire. Doesn’t get any better.
jryoung
Well-known member
Made paella last night with various forms of wild boar, bear, lamb, chicken, shrimp, guinea fowl and turkey. Only the lamb and shrimp coming from outside the yard or hunting.
Hunting Wife
Well-known member
Ok guys. This sounded weird so I almost didn’t make them, and the pics don’t do it justice. This is a walleye Reuben sandwich.
Oh. My. 5 stars. Will do again.
Oh. My. 5 stars. Will do again.
So everything is the same except for the fish?
Gellar
Well-known member
You’re going to have to elaborate.
Hunting Wife
Well-known member
Saw it in the BHA magazine right before we left and picked up the stuff last minute on the way to camp. Couldn’t find marble rye north of the border, but everything else was the same.
Attachments
JEL
Well-known member
Calzones with venison Italian sausage last night. Tonight was cube steak with mashed potato and white gravy.
JShane
Well-known member
does it count if I didn't cook it? Restaurant in Rome, first course homemade fettuccine with portobello mushrooms, second course, sea bass fillet with crispy veggies.
Wildabeest
Well-known member
Home version of bang-bang shrimp.
WildWill
Well-known member
American wagu bone in ribeye 180z.
Wildabeest
Well-known member
Damn that looks good! Costco has had some A5 Japanese Wagyu on special lately. I’ve come close to pulling the trigger, and this might put me over the edge.
Wildabeest
Well-known member
I'll have to work on the plating part, but my neighbor just hooked me up with some bounty from his recent fishing trip off the coast of Vancouver.
JShane
Well-known member
A limit of wood ducks. These were a dry aging experiment starting at 2 day dry age, then 3 and 4 day. 4 day is more tender which makes sense. Flavor profile is equally as good between the 2 day and 4 day. I know there are still variables in this experiment that can't be undone i.e.. cooking variations, and individual bird variations. But the 4 day bird is noticeably more tender even being slightly more cooked than the 2 day bird. Food for thought FWIW.
