What's For Dinner

[IronNoggin]

Christmas Eve Dinner - Rack of Lamb, 3 Cheese Pasta with home-made sauce, Spare Gooses and an excellent Merlot:

 

[Weldor]

No pic's but we did Blackened Elk Back strap and a scalloped potatoes.plus asparagus. No wine but a double of Bullet Rye after.

 

[IronNoggin]

Christmas Dinner 2025

Clay Baked Stuffed Pheasant:

Served up with Maple Candied Yams, Sprouts & Stuffing (Chanterelle based):

Washed down under candlelight with an excellent Shiraz:

Cheers!

 

[limpet]

The other night I roasted a small mess of snipe with spuds and gravy. Nothing fancy just plucked birds with salt. I tried half with bear fat and half with butter. Butter won but both were delicious. I reheated the leftovers in the wood stove to get a nice crisp skin.

 

[IronNoggin]

Fresh out of the water Prawns, Clams (steamed in white wine / garlic / butter) and a Caesar Salad

 

[IronNoggin]

New Years Eve Dinner

Fondue: Lamb, free range pork tenderloin, water buffalo tenderloin, free range chicken, whitetail tenderloin, loads of veggies, six dipping sauces and an excellent Merlot:

Happy New Years!

 

[Anything Outdoors]

All this is making me hungry! Had some friends over recently for some homemade crunchwraps using some whitetail top round. Marinate for 1-2 days and sheet pan cook to medium rare. Then take a totrilla and make one cut to the centerpoint. and break the circle into quadrants. Add venison, cheese, lettuce veggies and sour cream, guac etc. into one of the 4 quardants, fold the torilla long quadrants so you are left with qarter circle of totilla encased goodness and cook on a hot skillet until the torilla starts to crisp up. Boy oh boy those things are terrific.

 

[IronNoggin]

Had some left-over free range pork tenderloin from the New Beers Feast, so...

Bob's Yer Uncle!

Cheers

 

[IronNoggin]

https://twitter.com/x/status/2007356752183079188

 

[bartholomew]

@IronNoggin do you have a recipe for the chanterelle stuffing?

 

[IronNoggin]

@IronNoggin do you have a recipe for the chanterelle stuffing?

I cheat a little on this...

One package of Chicken Stove Top Stuffing.
One jar of my own canned Chanterelles (can sub fresh mushrooms finely sliced)
1/2 a sweet onion - chopped
Three stalks of celery - finely sliced
A shot of melted butter & water (~ 1/4 cup)
A dash of Montreal Chicken Spice.
My own powdered garlic

The bird was lightly brined for 4 hours prior to prep.
Mix well & stuff bird - works for chicken, or any upland bird

 

[bartholomew]

I cheat a little on this...

One package of Chicken Stove Top Stuffing.
One jar of my own canned Chanterelles (can sub fresh mushrooms finely sliced)
1/2 a sweet onion - chopped
Three stalks of celery - finely sliced
A shot of melted butter & water (~ 1/4 cup)
A dash of Montreal Chicken Spice.
My own powdered garlic

The bird was lightly brined for 4 hours prior to prep.
Mix well & stuff bird - works for chicken, or any upland bird

Thank you. Will give it a try with blue grouse.

 

[IronNoggin]

Thank you. Will give it a try with blue grouse.

Slow cook it in a Romertopf clay baker if you have one.
Makes a rather huge difference IMO.

 

[bartholomew]

Slow cook it in a Romertopf clay baker if you have one.
Makes a rather huge difference IMO.

Interesting. I don't but some of the best chicken I've had has come out of a clay tagine. What else do you cook in the clay?

 

[Crowmangler]

You get to eat this good & live in one of the most beautiful places on earth?
You're a lucky man

 

[SwampMoss]

Bbq venison wheel.


Sent from my iPhone using Tapatalk

You felt it appropriate to post this without including the recipe?

 

[IronNoggin]

Interesting. I don't but some of the best chicken I've had has come out of a clay tagine. What else do you cook in the clay?

Roasts of any variety, hams, all birds and more.
It is one of my most preferred kitchen items.
Everything always turns out tender and juicy no matter the cut.

Cheers