ghilliehunter
5 year old buck +
Bacon wrapped deer loin in the smoker and morels we froze last May. Great treat. And broccoli and cauliflower, at least its covered in cheese.
What's for dinner?
- Thread starter chummer
- Start date
H20fwler
5 year old buck +
I tried your recipe Saturday! It was a first for me making fish chowder, modified it a little. It is no fast process took a couple hours from start to finish but was well worth it.
Made a side of stuffed clams to go with it.
swat1018
5 year old buck +
I tried your recipe Saturday! It was a first for me making fish chowder, modified it a little. It is no fast process took a couple hours from start to finish but was well worth it.
Made a side of stuffed clams to go with it.
Are the Walleye on Grand Lake biting yet. Starting a little here.
H20fwler
5 year old buck +
The run hasn't started yet, at least I haven't seen many guys lining up yet on the Beaver and Coldwater creek, should be soon though. Ice fishing was a bust, ice never really got safe.
roymunson
5 year old buck +
I'm ready for that. I have 2 trips booked out of Vermilion. My FIL does it for a living in the summer. Take some buddies up and get get it, but any time I can get my kids up on the boat, it's a free ride and a freezer of fish. I feel like I married up.
H20fwler
5 year old buck +
Two things that I can make at home that I have never had better anywhere else. My tuna salad and my spaghetti and meatballs.
Made up some meatballs using elk burger with a little sausage yesterday for the spaghetti, it turned out great leftovers were all gone early today!
Made up some meatballs using elk burger with a little sausage yesterday for the spaghetti, it turned out great leftovers were all gone early today!
Bill
Administrator
I tried your recipe Saturday! It was a first for me making fish chowder, modified it a little. It is no fast process took a couple hours from start to finish but was well worth it.
Made a side of stuffed clams to go with it.
I may have to try this with some Mahi. Still have some in the freezer and it’s looking chowder worthy. I’ll be adding old bay because it’s seafood...
Bill
Administrator
Here’s a what’s “not”for dinner just for giggles. Did this weeks ago before the world went crazy.
had a can of 40 year old ribeyes. They’ve been dry aging.
I had to see before tossing the can :)
Can said soak for 10 minutes. 20 minutes later they were still floating.. eventually they sank.
Couldn’t do it!
had a can of 40 year old ribeyes. They’ve been dry aging.
I had to see before tossing the can :)
Can said soak for 10 minutes. 20 minutes later they were still floating.. eventually they sank.
Couldn’t do it!
H20fwler
5 year old buck +
Friday afternoon I had the day off and was in the cooking mood, since the wife and I could not go to Olive Garden like she wanted I started planning on Italian. I decided on making a big batch of manicotti for her and have it ready when she got home. Because of the CV buying/hoarding spree at the stores I couldn’t find any manicotti or cannelloni sleeves so ended up using the large shells.
Stuffing the shells was a little trickier than tubes so I filled a sandwich bag with my ricotta/mozzarella/Romano/parmesan fresh chopped oregano and parlsey mix, cut the corner out of bag and squeezed it in them easy peasy.
I spaced stuffed shells and spicy Italian sausage two layers deep in a pair of sauced glass cooking dishes. Topped everything off with more oregano/parsley and ground Romano along with sliced crushed tomatoes.
Hit it with a final layer of sauce and mozzarella and it was ready for thirty five minutes at 375 in the oven.
Timing was perfect it was ready when Mrs H20 came in the door, she gave it a 10 out of 10 !
I thought we would be eating it all week but the kids stopped by and it was gone in 24 hours.
Stuffing the shells was a little trickier than tubes so I filled a sandwich bag with my ricotta/mozzarella/Romano/parmesan fresh chopped oregano and parlsey mix, cut the corner out of bag and squeezed it in them easy peasy.
I spaced stuffed shells and spicy Italian sausage two layers deep in a pair of sauced glass cooking dishes. Topped everything off with more oregano/parsley and ground Romano along with sliced crushed tomatoes.
Hit it with a final layer of sauce and mozzarella and it was ready for thirty five minutes at 375 in the oven.
Timing was perfect it was ready when Mrs H20 came in the door, she gave it a 10 out of 10 !
I thought we would be eating it all week but the kids stopped by and it was gone in 24 hours.
Last edited:
Someday isle
5 year old buck +
That‘s beautiful H2O!
Telemark
5 year old buck +
This is one of the most complicated meals I have made. It was well worth it.
The meat is from a red deer I shot and a wild hog my friend shot, plus pork and beef fat. It was seasoned with grated onion, carrot, porcini, and red pepper, and spiced with thyme, paprika, cayenne, and black pepper, and conditioned with salt and milk.
The sauce on it is young pircini sauteed in garlic butter and blended with deer stock, sour cream, butter, and Norwegian "brown cheese" which is basically a dulce de lece made from sheep milk.
The veggies are tossed with a glaze of red wine, deer stock, black currant jam, Dijon mustard, and beef fat.
It was worth the effort.
The meat is from a red deer I shot and a wild hog my friend shot, plus pork and beef fat. It was seasoned with grated onion, carrot, porcini, and red pepper, and spiced with thyme, paprika, cayenne, and black pepper, and conditioned with salt and milk.
The sauce on it is young pircini sauteed in garlic butter and blended with deer stock, sour cream, butter, and Norwegian "brown cheese" which is basically a dulce de lece made from sheep milk.
The veggies are tossed with a glaze of red wine, deer stock, black currant jam, Dijon mustard, and beef fat.
It was worth the effort.
H20fwler
5 year old buck +
I'm a Filet O Fish fan too, your walleye McMortenson sliders look awesome!
