doublegunshop.com - home Forums Thread Like Summary - Good lunches!

Working from home these days (long story) but the upside of all that is... what's for lunch.

Yesterday was a late-lunch of elk steak and eggs, and the toast had homemade wild-grape jam. Today was roasted quail (only one was left) and homemade Minestrone. I sure don't miss road food much anymore.

What winter? Who cares? All the blessings of a happy larder here.

Never having shot one, but eating plenty of it, not the store bought but wild, free roaming, bison rates right up there towards the top, IMO. Shot an old musk ox bull on Nunivak Island years ago, that was very flavorful. However, I threw some backstrap I'd cut into steaks on the BBQ and when I went to stick a fork in it to turn over, the fork darn near bounced off the steak! Very good flavor but it was about the toughest meat I've ever eaten! Ended up turning most of that into various types of sausage. Did have some cow musk ox meat that was an entirely different story than the bull.....tender and very flavorful!

A personal funny story about the musk ox. I'd sent a wetlock box of some silver salmon to my folks in Idaho, in 1989, along with 10 lbs or so of the musk ox meat. Later on. They told me they'd made some mince meat from the musk ox, again in 1989, which was probably good since it was so tough. I moved back to ID in 1997 and didn't give the musk ox mince meat a second thought. Around 2006, my mom was telling me that they had a church pie social and had made a pie from the canned mince meat....around 17 years after they had made it. I kind of chuckled and asked how the folks liked it! She said that it was the hit of the church social, with my dad chiming in, that he had mentioned they were probably the only ones in the USA eating musk ox mince meat pie. Didn't sound like they had too much concern or thought about it being around 17 years old!

Tonight is aoudad bratwurst with mashed potatoes. And some cheap Shiraz. Last night was aoudad sausage with farfalle pasta and a dijon mustard lemon-butter cream sauce. And some cheap Shiraz.

A little olive oil, garlic, capers and the trout, chipped, combined into a sauce served onto pasta with a heavy sprinkling of Parmesan cheese, grated, sounds good to me...Gil

I just ate leftover deer chili made last winter and frozen in two portion packets for use 'later'. You guys have fancier lunches than I do...Geo

Stan's duck rolls sound pretty good, as does Jame's Butter Pheasant. Had an old friend over last night for dinner. He and his youngest son had been skiing in the mountains all last week and were headed back to Virginia the hard way (yet another long drive across the country, the airlines sure have run folks off!). My bride made Shepard's Pie with ground elk and scalloped potatoes (instead of the usual mashed taters on-top). Washed all that down with a good red and followed that with a long visit into the night. I've said it before and I'll say it again....hunters generally set a better table than most.

You fillet the meat off each side of the duck breast, then cut off all the silver skin. Then, with what's left, you slice it once horizontally into roughly equal sized pieces. This thins the remaining pieces. It is important when you roll it up, that the grain in the fillet runs across the roll. IOW, when your front teeth (incisors) bite through the roll they need to be biting with the grain. If not it will be hard to bite through, and seem tough. As to the other components you use, press a thin layer of ground sausage onto the fillet, then cut a piece of Philadelphia Brand cream cheese and lay it in the middle. Roll it all up, salt and pepper the outside, and grill it on a hot grill until done. I'll leave it up to you how long that is. I want my duck meat pink in the middle. The rest will be done, too.

I'll try to remember to take pics next time I cook them. What I need is some freshly killed ducks with which to make them!

My friends like to do butter chicken with marmot. Tastes like...chicken. I did elk sausage bangers and mash and liked it a lot.

I cut it with my meat slicer in 1/4" strips, sprinkle with Hi country jerky seasonings and cure, (there's at least 4 flavors), and then put it in our dehydrator for 3 hours at 165. It's not real dry, just the right amount of soft. I bought the mix at Sportsman's Warehouse. I'm sure that Cabela's, Bass Pro and most likely Amazon sells it as well. I forgot to add that I let it marinate overnight in some soy sauce, Worchester sauce and some liquid smoke.

Cameron,
That's what I was told by an English shooting friend of mine, seems correct.
Karl