Birdhunter

This is last year's beef Wellington. I've been doing that for the past 7 or 8 years. It a bit of a process, but is not that hard to do. It is a little stressful to not screw up an expensive piece of meat!

Haven't been down there in years. Do they still sell "a piece of the rock". For those not in the know they used to make a 6 foot Italian sub every day and sell a slice at a time...sooo good!

So nice out today... made me think of summer. Went with venison kabobs with zucchini, peppers, onion and topped with baby

Hard to tell but this bunch filed a 5 gallon bucket and it took me about 10 minutes to fill. This spot has thousands of them growing there. It is private property, but I have permission to deer and turkey hunt there. I have shown the owner what they are and what he can do with them and gave him a bucket full too. This batch will go towards saute'd with a few dinners, pickle the bulbs and make pesto with the leaves.

I picked bag full the other day. The bulbs were a little small, so I think anther week for them to be prime. The didn't go to waste, pickled some bulbs, sauteed some bulbs to go with dinner and make pesto with the tops. Picked a few fiddleheads in another spot too, also a week away from prime time.

Caught a few nice Lakers up at Lake George on Sunday. Dusted them in seasoned flour, quick saute and topped with lemon, caper butter sauce with a side of roasted asparagus. That is my go to sauce for nice delicate fish. Good with pork and chicken too!

A little late but here is my new year's Beef Wellington.

My CVA Accrua is my go to gun here in Dutchess, where it is shotgun, not rifle country. I have killed many deer with it over the past 6-7 years. The best combo that sighted in best for me was 2 triple 7 pellets and TC shockwaves. I did have a primer not fire when I dropped the hammer last year. That sound in the woods was amazingly loud and the 8 pointer that I had the cross hairs on at 60 yds. snapped his head up and turned and was gone in a flash. I ended up having a shot almost in the same spot an hour later on a marginal 7 pointer, but I wanted to be sure the gun would fire, so he was the victim of my experiment ...and it worked.

Trying to clean out the freezer for the upcoming seasons. Grilled, bacon wrapped pheasant strips brushed with bourbon maple syrup at the end. Sides were oven roasted sweet potato and sauteed spinach. The wife and I have had pheasant, duck, venison (twice) and goose breast this past week...love it!

We use layout blinds and about 4-5 dozen decoys. As you can see we are in a cut hay field so for this farm we have to grass everything out ahead of time to blend in. It is amazing how these dumb birds will see an un-natural hump in their field and will circle but won't commit if they are not grassed in good. The dogs are really nice on the cripples that run/fly 100 yds. or so away...too far for me to chase them down! And yes...scouting matters!!! My group has permission on 3-4 different farms in the area, but we have to scout the day or two ahead of the hunt to see if they are there in the morning or the afternoon. It can change a lot over a few days. It sucks to get up at 3AM to drive 1.5 hrs and then set everything up to realize the birds are going to another field or pond that morning.

Had a good hunt last weekend (9/14) up in the Monticello area. Four of us shot 19...they came in nice to our spread.

Cleaning out the freezer....seared wood duck breast and leg/thighs over butternut squash, pepper, onion hash with blackberry balsamic reduction sauce on the side. Was good..almost time to re-stock!

22nd anniversary dinner for me and the wife....Oyster and shiitake mushroom risotto with peas.Topped with black truffle oil, fresh grated Parmigiano Reggiano and parsley. Happy wife, happy life!

Flying arrow is a good shop. I would recommend them to anyone. Good guys and very helpful getting you set up. Indoor range and they have Techno hunt to shoot as well. Welcome to the area and good luck.

Cocktail hour appetizers after a great beach day in RI. Local oysters, venison pepperoni, several cheeses and some marinated mushrooms and olives. A couple of Moscow mules's along with the apps and it was a good day!

Have to have the pate'! I put the sheet pan in the oven while it pre-heats to get it really hot and that seems to cook the bottom a little bit better than when I don't do that. Give it a try.

Thanks! Brushing Dijon mustard on the beef filet after it has been browned was a great tip from him. It adds a layer of flavor that can't be pinned down, but is there. The puff pastry is more challenging than the beef, but screwing up the beef is waaaay more expensive!

Since we were hosting for Mother's day, I asked my wife what she and her mother wanted for dinner. They came up with my Beef Wellington! I have made it a bunch of times for Christmas dinner, but it is still a daunting task. Very stressful, but came out awesome! Side of steamed broccoli and mashed potatoes, but the pictures show the main event!

Veal cutlets topped with saute'd spinach and garlic, roasted red pepper and fresh mozzerella. Brown butter wine sauce and a side of polenta.

Ding, ding ding...we have a winner! Yes, tiny place and menu, but we sampled a couple of other items besides the oysters and they were solid. Good cocktails too!

Got a tip about a place in Millbrook, Ny that does "buck a shuck" oysters at the bar from 4 - 6. Me and the wife went yesterday and it was really nice. They had 4- 5 different types of oysters on the menu, but the special was only for the Wellfleet oysters. I went with the Narragansett lager because I have a summer house in RI, we get oysters all the time in June, July and August and the Narragansett is a great beer to pair with them. I was shocked to see it here in NY. Summer is coming!

LF, Good eye! It is a 1960's Charles Daly 20 ga. skeet/skeet made in the Miroku, Japan factory. Same place they made Brownings, hence the similar round knob. Having a good pointing dog makes shooting pheasant with a skeet gun easy...most shots are within 20 yds.

Brodie after the hunt. Done for the day, but not ready to stop. Looking good for a 10 year old!

Thanks! I've been lurking on this thread for a while, just never posted. I cook for the family almost every night. Not always game, but freezer usually has deer, pheasant, turkey, duck, fish and a few other game items given to me by friends. I will post more often now that I have started.

Wild duck breast stir fry.