11-06-2010, 20:01
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,486
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On the menu tonight: Courtesy of BB
Elk Seared Rare, Apple Rosemary Puree, Truffled Spaghetti Squash, Vanilla Sweet Potato Coulis
My apology in advance, for the lack of photographic evidence of this stellar incorporation of seasonal vegetables juxtaposition perfectly harvested protein.
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Penn is offline
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11-06-2010, 20:14
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#2
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Guerrilla Chief
Join Date: Sep 2005
Location: DFW area
Posts: 861
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You're killing me. I love Elk.
I just grabbed a quick bite at Popeye's. 
__________________
"The difference is that back then, we had the intestinal fortitude to do what we needed to in order to preserve our territorial sovereignty and to protect the citizens of this great country, and today, we do not." TR
"I attribute the little I know to my not having been ashamed to ask for information, and to my rule of conversing with all descriptions of men on those topics that form their own peculiar professions and pursuits." John Locke
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dr. mabuse is offline
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11-06-2010, 20:20
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#3
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Quiet Professional
Join Date: Feb 2010
Location: Eastern Panhandle, WV
Posts: 719
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Salivating on keyboard. Truffled spaghetti squash? Whoooboy!
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"If we lose freedom here, there's no place to escape to. This is the last stand on earth."
RWR
"If it neither breaks my leg nor picks my pocket, what difference does it make to me?"
TJ
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Green Light is offline
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11-06-2010, 20:43
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#4
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Area Commander
Join Date: Dec 2008
Posts: 1,557
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....dam.... 
__________________
“This kind of war, however necessary, is dirty business, first to last.” —T.R. Fehrenbach
“We can trust our doctors to be professional, to minister equally to their patients without regard to their political or religious beliefs. But we can no longer trust our professors to do the same." --David Horowitz
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incarcerated is offline
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11-07-2010, 22:04
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#5
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Area Commander
Join Date: Oct 2007
Posts: 3,486
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wrefg
I know the pictures _ _ _ K and leave a much to be desired; but the taste, well that a whole conversation.
Last edited by Penn; 11-07-2010 at 22:07.
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Penn is offline
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11-10-2010, 15:41
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#6
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Quiet Professional
Join Date: Aug 2006
Location: Potomac River
Posts: 925
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That looks a lot better than when I cook it.
As I told you, I get so much enjoyment from my hunting trips and my family doesn't really eat that much red meat so it is good to give it away. I was out bowhunting deer this morning and felt just fine knowing my freezer now had two empty shelves.
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The man in black fled across the desert, and the gunslinger followed.
SFA M-9545
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Buffalobob is offline
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11-10-2010, 22:11
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#7
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Area Commander
Join Date: Oct 2007
Posts: 3,486
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BB, My photo's does not due your Elk justice. The meat is first rate, people love it!!!
People also love the resourcing - as in certified "Wild Game" my friend harvested.
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Penn is offline
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11-24-2010, 19:25
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#8
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Some of the best chili I ever made was with Elk meat...
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mark46th is offline
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11-24-2010, 20:29
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#9
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Area Commander
Join Date: Dec 2008
Posts: 1,557
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__________________
“This kind of war, however necessary, is dirty business, first to last.” —T.R. Fehrenbach
“We can trust our doctors to be professional, to minister equally to their patients without regard to their political or religious beliefs. But we can no longer trust our professors to do the same." --David Horowitz
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incarcerated is offline
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11-24-2010, 20:49
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#10
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Area Commander
Join Date: Oct 2007
Posts: 3,486
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I made Pate de Campagne with the ground elk, nothing is going to waste, and though chilly is a suitable dish, imho, a pate does it justice.
In the off chance someone wants to make pate from ground Elk, venison, or wild boar, sent me a PM, I'll forward the recipe with a confidential & propriety disclosure clause.
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Penn is offline
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