Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: merkaba93 on March 19, 2017, 06:15:43 PM

Title: Upscale Wild Game
Post by: merkaba93 on March 19, 2017, 06:15:43 PM: Juniper based dry rubbed venison loin (backstrap) cooked on a bed of rosemary on the bbq. Over the top of pickled watermelon radish, sautéed rainbow chard, pine mushrooms, parsnip puree, blackberry sauce and some grilled quail hearts on a rosemary sprig.
Title: Re: Upscale Wild Game
Post by: NOCK NOCK on March 19, 2017, 08:06:52 PM: My wife wants to know if your single?

For me, I like my meat with taters. :sry: :chuckle:
Title: Re: Upscale Wild Game
Post by: Jonathan_S on March 19, 2017, 08:27:16 PM: Looks good :tup: but where's the rest of it?
Title: Re: Upscale Wild Game
Post by: merkaba93 on March 19, 2017, 08:33:16 PM: Nock nock:
So currently single yes. Thanks for rubbing it in? ha.
I love potatoes. Probably my favorite starch on earth. but just felt like doing something different. Throw some parsnips a pot, cook and mash them like you would potatoes and you have some variety. Variety is the spice of life right????

Jonathan_S:
I was cooking for some family friends. I only had so much backstrap to go around. The rest of the meal was a strictly liquid diet of beer and wine. :chuckle: