Burrow boy
Active Member
I'll school you yet. mi heart will make the most wonderful salad
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Chasin' Dreams
Well-Known Member
Right on congrats! Man the Moose hearts are big eh! I've never eaten it, what does it compare to in flavor and texture? Only organ meat I've tried so far is liver.Coming at you from moose camp.
Fresh moose heart, was pumping at 9:58 am yesterday morning.
Cooled and drained overnight
Cleaned, cut and fried with onions, so good, so fresh, so tender.
ILHG
Crew Member
Coming at you from moose camp.
Fresh moose heart, was pumping at 9:58 am yesterday morning.
Cooled and drained overnight
Cleaned, cut and fried with onions, so good, so fresh, so tender.
Oh baby, those are the perfect size.
IronNoggin
Well-Known Member
First thing we always eat too.
This one was pre-tenderized:
Congrats on the fine hunting and a pile of great grits for the winter!
Cheers,
Nog
This one was pre-tenderized:
Congrats on the fine hunting and a pile of great grits for the winter!
Cheers,
Nog
Dogbreath
Well-Known Member
Bit of a late start for lunch so I guess this was dinner-local Garlic, local Habaneros (20 cents worth), fish from Vancouver Island.
Onion & Roma Tomatoes simmering in EVOO
Vermilion Rockfish marinating in Lime, Habanero & grated Garlic
Almost there just added the fish and some Coconut milk
Perfection!
Notes-Vermilion Rockfish is a sweet firm fish I hadn't caught one for ages so this was a real treat, the Habaneros weren't strong at all only used three and that was just right, Garlic was grated with a Stainless Rasp/Micrograter everyone should own one, I suppose I could have added grated Lime peel at the last minute but there's always something; this stew roughly equates a Brazilian Moqueca very easy to make.
Onion & Roma Tomatoes simmering in EVOO
Vermilion Rockfish marinating in Lime, Habanero & grated Garlic
Almost there just added the fish and some Coconut milk
Perfection!
Notes-Vermilion Rockfish is a sweet firm fish I hadn't caught one for ages so this was a real treat, the Habaneros weren't strong at all only used three and that was just right, Garlic was grated with a Stainless Rasp/Micrograter everyone should own one, I suppose I could have added grated Lime peel at the last minute but there's always something; this stew roughly equates a Brazilian Moqueca very easy to make.
walleyes
Crew Member
Sorry for the late reply CD, just got back from the hunt last night.
Heart is nothing like liver it doesn’t have that organ taste I guess we could call it. It’s a very mild tasting meat, it’s very tender yet dense. I can’t see anyone that eats meat not fully enjoying it.
WHO DAT
Crew Member
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Newf
Crew Member
Nothing better than heart and onions at the camp. If we took the heart home however we always stuffed it, same as a chicken or turkey and baked it. Slice it, add all your favourite veggies to the plate, cover with a big ol' splash of gravy and it's fit for a king.
Chasin' Dreams
Well-Known Member
Looks very tasty. Vermilion is delicious and is both my daughters new favorite after bringing a bunch home from Nootka this year. They hadn't tried them before. One of my favorites too and loads of them in a few spots we fished this year both inshore and a bit off shore.Bit of a late start for lunch so I guess this was dinner-local Garlic, local Habaneros (20 cents worth), fish from Vancouver Island.
Onion & Roma Tomatoes simmering in EVOO
Vermilion Rockfish marinating in Lime, Habanero & grated Garlic
Almost there just added the fish and some Coconut milk
Perfection!
Notes-Vermilion Rockfish is a sweet firm fish I hadn't caught one for ages so this was a real treat, the Habaneros weren't strong at all only used three and that was just right, Garlic was grated with a Stainless Rasp/Micrograter everyone should own one, I suppose I could have added grated Lime peel at the last minute but there's always something; this stew roughly equates a Brazilian Moqueca very easy to make.
wishiniwasfishin1
Well-Known Member
Philly cheese steaks tonight! Heyyy Yo Vinnie! Vinnie would definitely approve.
walleyes
Crew Member
Got out this morning doing some scouting for deer hunting next month, got way back into no mans land. Took the .410 along for some grouse and wasn’t disappointed. Was able to get 4 fresh Grouse for supper, 2 Spruce Grouse and 2 Ruffed Grouse. Ruffed Grouse are by far my favourite wild meat, if they were the size of a deer that’s all I would ever hunt lol. Spruce Grouse are ok just a little stronger tasting but still good eating this time of the year when they are on the berries and when fresh killed like these. For those that don’t know the Spruce Grouse are the dark meat birds.
We keep it all, rule in my house you kill it, you use it and eat it. Necks, backs, gizzards and hearts all good.
Few basic seasonings and let marinade for a 1/2 hr or so.
Fried in a little Olive oil served with Scalloped Potatoes and Spinach salad.
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We keep it all, rule in my house you kill it, you use it and eat it. Necks, backs, gizzards and hearts all good.
Few basic seasonings and let marinade for a 1/2 hr or so.
Fried in a little Olive oil served with Scalloped Potatoes and Spinach salad.
getbent
Well-Known Member
Wow...wings and all...that is impressiveGot out this morning doing some scouting for deer hunting next month, got way back into no mans land. Took the .410 along for some grouse and wasn’t disappointed. Was able to get 4 fresh Grouse for supper, 2 Spruce Grouse and 2 Ruffed Grouse. Ruffed Grouse are by far my favourite wild meat, if they were the size of a deer that’s all I would ever hunt lol. Spruce Grouse are ok just a little stronger tasting but still good eating this time of the year when they are on the berries and when fresh killed like these. For those that don’t know the Spruce Grouse are the dark meat birds.
We keep it all, rule in my house you kill it, you use it and eat it. Necks, backs, gizzards and hearts all good.
Few basic seasonings and let marinade for a 1/2 hr or so.
Fried in a little Olive oil served with Scalloped Potatoes and Spinach salad.
[/url]
walleyes
Crew Member
Yah you bet,, nice tender meat on the wings, not much of it but nice little morsels.
Chasin' Dreams
Well-Known Member
That looks scrumptious! Gave me a memory flash back to childhood. That was the last time I had purple cabbage cooked by my dad Hugarian style with
Wienerschnitzel; soft, warm and semi sweet. Do you eat it warm or cold?
sasqman
Crew Member
Definitely served warm in our house with a little extra vinegar on the plate
Chasin' Dreams
Well-Known Member
King Shrimp, Vermillion Rock Fish, Ling Cod Bisque. With home grown shallots, garlic, potatoes, home made tomato sauce and home made garlic butter spread for the baguette garlic toast. Garlic spread is oven roasted caramelized garlic cloves, herbs and minced dehydrated garlic flakes. Forgot to add the taters in the ingredient pic..
Some of the King Shrimp are flambe'd in the Cognac and the alcohol is burned off. Rest of the shrimp are saved for marinating and grilling. Then the other solid ingredients are added and everything is sauteed for awhile before adding other liquid ingredients. A bouquet with star anise, thyme, tarragon and bay leaves is also added to the simmering mix and simmered for another 30 minutes or so. The original "chowdery" mix is then immersion blended then sieved through a fine filter then cheese cloth to get a smooth lighter sauce for the bisque. Then the rest of the marinated grilled fish, shrimp and potatoes are added to it. Fish was marinated in herbs, citrus, butter and oil and the shrimp were marinated in herbs, spices, butter and oil. Served with ice cold frosted glasses of Heineken's.
This meal took a while to make but I don't think I've ever seen my family eat a dish faster. There wasn't a spec of food or sauce left on anyone's plates which is a great feeling after spending so much time on a meal for them.
The filtered out solids from the original "chowdery" mix will be used for the next days supper to make panko shrimp/fish cakes with.
Some of the King Shrimp are flambe'd in the Cognac and the alcohol is burned off. Rest of the shrimp are saved for marinating and grilling. Then the other solid ingredients are added and everything is sauteed for awhile before adding other liquid ingredients. A bouquet with star anise, thyme, tarragon and bay leaves is also added to the simmering mix and simmered for another 30 minutes or so. The original "chowdery" mix is then immersion blended then sieved through a fine filter then cheese cloth to get a smooth lighter sauce for the bisque. Then the rest of the marinated grilled fish, shrimp and potatoes are added to it. Fish was marinated in herbs, citrus, butter and oil and the shrimp were marinated in herbs, spices, butter and oil. Served with ice cold frosted glasses of Heineken's.
This meal took a while to make but I don't think I've ever seen my family eat a dish faster. There wasn't a spec of food or sauce left on anyone's plates which is a great feeling after spending so much time on a meal for them.
The filtered out solids from the original "chowdery" mix will be used for the next days supper to make panko shrimp/fish cakes with.
