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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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Chef Grand Master

Chef

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Chef, nice spread, even without the turkey!

Hahah thanks we had turkey too I just forgot to take a pic before I carved it. I’ll see if my wife has one. I covered the whole thing inside and out in a sage thyme butter before putting it in the oven


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turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

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Chef Grand Master

Chef

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So it’s your fault as you drank too much Californian wine and whizzed in the lettuce fields tainting and creating this debacle ?! 

Hahahaha ur probably not too far off, most of the lettuce out there is harvested by hand. Mostly by migrant workers here on work visas. They have porta Johns on the roads surrounding most of the fields. One of them probably took a crap and didn’t wash their hands


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Bionic Rising Star

Bionic

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Jenn, and I had a nice dinner in Peoria, Illinois.  I had Lobster, Shramp, Artichoke hearts, spinach leaves, sundried tomatoes, Prosciutto all in a garlic cream sauce on too of fresh cheese ravioli! DELICIOUS! Jenn had a 9 oz sirloin ontop of a portobello mushroom, and garlic mashed potatoes.  The appetizer consisted of sea scallops.

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BizCT Grand Master

BizCT

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Jenn, and I had a nice dinner in Peoria, Illinois.  I had Lobster, Shramp, Artichoke hearts, spinach leaves, sundried tomatoes, Prosciutto all in a garlic cream sauce on too of fresh cheese ravioli! DELICIOUS! Jenn had a 9 oz sirloin ontop of a portobello mushroom, and garlic mashed potatoes.  The appetizer consisted of sea scallops.
4C5427E4-3008-443E-AB7E-B988643AB752.thumb.jpeg.ad69469701bce2a727aedfb2de2050f3.jpeg
9B915BF1-3155-410F-8660-23849D20E6D6.thumb.jpeg.c3f61ec551db799e8de9b51defeb316e.jpeg
AB9C1973-C4D9-48C9-A98C-44F58BE03403.thumb.jpeg.4965a110fa39947b12d104c6b00a4115.jpeg


Shooting a big Illinois buck tomorrow?


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johnplav Mentor

johnplav

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Just now, Robhuntandfish said:

Pass the test?  What kind of sausage?

Sausage was good.  Hot Italian - 4:1 venison to pork.  Parsley, garlic, fennel, salt, crushed red and red wine.  We had way less casing than we thought, so about 30lbs became patties and bulk. 

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