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Apr 27th, 2024
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Joined: Dec 2012
Posts: 3,104 Likes: 592
Sidelock
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OP
Sidelock
Joined: Dec 2012
Posts: 3,104 Likes: 592 |
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.
Last edited by Lloyd3; 01/13/23 06:06 PM.
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2 members like this:
liverwort, Ted Schefelbein |
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Joined: Dec 2001
Posts: 3,574 Likes: 87
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 3,574 Likes: 87 |
I'm making a batch of moose jerky as we speak. I'm also snacking on some moose sticks. Like Slim Jims. You can't beat eating what you have provided yourself.
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Joined: Feb 2012
Posts: 601 Likes: 39
Sidelock
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Sidelock
Joined: Feb 2012
Posts: 601 Likes: 39 |
I'm making a batch of moose jerky as we speak. I'm also snacking on some moose sticks. Like Slim Jims. You can't beat eating what you have provided yourself. I had a very good friend from Ontario, Canada (sadly lost in a float plane crash) who sent me moose pepperettes (like small, mild pepperoni sticks) every year he got a moose. Wonderful stuff!
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Joined: Dec 2001
Posts: 3,574 Likes: 87
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 3,574 Likes: 87 |
We had 3 kinds made this year. Pepperoni, maple bacon and jalapeno cheese.
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Joined: Jan 2002
Posts: 13,154 Likes: 1152
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 13,154 Likes: 1152 |
Anybody besides me grill duck rolls?
May God bless America and those who defend her.
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Joined: Jan 2002
Posts: 9,749 Likes: 744
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,749 Likes: 744 |
Anybody besides me grill duck rolls? Lloyd grills grouse rolls. Makes a fine corned goose, as well. I did venison chops over charcoal the other night, 1 1/2 minutes a side, caused me to wonder what the poor folk were doing. Best, Ted
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Joined: Jan 2002
Posts: 13,154 Likes: 1152
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 13,154 Likes: 1152 |
I first had duck rolls in a big blind in AR several years ago, for breakfast. It's taken me a couple tries to get it right, but they're awesome. The duck breast meat has to be prepared carefully, sliced the right way, then rolled with ground sausage and cream cheese, before grilling. Lordy, I'm drooling just thinking about them!
May God bless America and those who defend her.
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Joined: Feb 2011
Posts: 356 Likes: 51
Sidelock
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Sidelock
Joined: Feb 2011
Posts: 356 Likes: 51 |
I'm not much of a chef, I just make food. I did cook the breast of last spring's gobbler for my Christmas, and I have a bit of the brown rice and gravy for tomorrow.
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Joined: Dec 2004
Posts: 996 Likes: 7
Sidelock
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Sidelock
Joined: Dec 2004
Posts: 996 Likes: 7 |
Other than some pheasants, a few sticks of some summer sausage I make and a wild turkey, my larder is somewhat bare. Didn't have any luck with the elk or deer this year. I do have a number of jars of smoked, canned trout and salmon and a bunch of canned homemade sauerkraut.
A couple of buddies I hunt Saskatchewan with would combine their waterfowl and take into a local place and have a bunch of pepperoni sticks and summer sausage made from the geese and ducks. Good stuff! I make my own sausage of various kinds but have never done pepperoni. My brother does the pepperoni, so I swap him summer sausage, chorizo or link sausage for some of his pepperoni. Goose breasts brined and smoked is very good also, but one needs to be careful, as with any waterfowl, that you don't break a tooth from imbedded steel shot!
I'd take the brisket off of a moose when I lived in AK and corn that! It was very good and have done it with goose breasts, but I was less impressed with the goose breasts I've done.
I've been a bit bored this winter without elk, deer or both to process into sausage , peppered, brined and smoked roasts or something else!
Cameron Hughes
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Joined: Mar 2011
Posts: 4,081 Likes: 472
Sidelock
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Sidelock
Joined: Mar 2011
Posts: 4,081 Likes: 472 |
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
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1 member likes this:
Cameron |
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