What's for dinner tonight ?
- Thread starter scott craven
- Start date
Did a little west coast surf and turf today pulled out some left over vac sealed prawns, last of the gardon brusses sprouts along with this years blacktail backstraps and a fresh teal breast from yesterdays outing. Dried them off and seasoned with salt and left on the counter to get to room temp while I put together a Hank Shaw chimmichuri https://honest-food.net/chimichurri-recipe-venison/. Then got to work making the prawn rissoto, while this started I tossed the venison in the oven on low to start the reverse sear of the backstraps. Oiled and seasoned the sprouts chucked them in the air fryer and finshed off the venison in the cast iron pan with some butter, garlic and rosemary. While I let it rest I gave the Teal a quick sear and served it up as a 2 bite appetizer before the main course. The meal was served with a nice Malbec which was rather enjoyable. All in all a good tasty meal.
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IronNoggin
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IronNoggin
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scott craven
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Sea Chaser
Crew Member
How did the beer stash fair
Doug
Well-Known Member
Just checked the fridge, I see two rows of stella have been replaced with water bottles and some Coors are gone and a Kirin. Had to have another taste test.
It was hot out side and took me a long time to BBQ the wings. HA Ha
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IronNoggin
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A good Buddy dropped off a beautiful whitetail roast the other day.
Decided last night was the night for it.
So, thawed, well seasoned and brought up to room temperature:
Then a few spins on the rotisserie:
While that was going on, a mix of baby taters, shaved garlic, onions, mushrooms and mushroom sauce hit the oven:
Combined with corn on the cob, it was literally a melt in your mouth dinner!
Merlot was the choice to pair with this one.
Cheers
Decided last night was the night for it.
So, thawed, well seasoned and brought up to room temperature:
Then a few spins on the rotisserie:
While that was going on, a mix of baby taters, shaved garlic, onions, mushrooms and mushroom sauce hit the oven:
Combined with corn on the cob, it was literally a melt in your mouth dinner!
Merlot was the choice to pair with this one.
Cheers
IronNoggin
Well-Known Member
Unfortunately not.
The day before I was supposed to head out, my hunting partner called sounding like death warmed over.
He, his Lady & his Son all got the latest greatest version of Covid.
She was actually hospitalized for a short spell.
Given my pre-existing medical condition I could not risk heading over there even after they had recovered.
What made it worse is I passed up numerous opportunities on Island Blacktails - saving the tags for whitetails once again.
First time in 53 years I did not take at least one big game animal.
Stings.
Thankfully I have a few good buddies who are helping with our venison addiction...
Not so cheery...
Nog
IronNoggin
Well-Known Member
Nice work, Clint. I add the Nori sheet and it makes it firmeramd holds things together nicely. This looks really good for a first timer.
Alex_c
Well-Known Member
Looks pretty good! I love making salmon and avocado rolls. Did you do the whole vinegar in the rice ordeal? It’s worth it
Clint r
Well-Known Member
I did and for sure it’s a key element of sushi. Small town though so wasn’t able to gather all the stuff I’d have liked but now I have a list. Nori is at the top of it lol.
