What's for dinner tonight ?

Coming at you from moose camp.

Fresh moose heart, was pumping at 9:58 am yesterday morning.
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Cooled and drained overnight
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Cleaned, cut and fried with onions, so good, so fresh, so tender.
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Coming at you from moose camp.

Fresh moose heart, was pumping at 9:58 am yesterday morning.
50447075728_da9f349729_z.jpg



Cooled and drained overnight
50447951092_88ca078f18_z.jpg


50447771111_940858dde0_z.jpg


Cleaned, cut and fried with onions, so good, so fresh, so tender.
50447073043_2bebd3b0c4_z.jpg


50447070873_fa85532d4d_z.jpg
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.
50447075728_da9f349729_z.jpg



Cooled and drained overnight
50447951092_88ca078f18_z.jpg


50447771111_940858dde0_z.jpg


Cleaned, cut and fried with onions, so good, so fresh, so tender.
50447073043_2bebd3b0c4_z.jpg


50447070873_fa85532d4d_z.jpg


Oh baby, those are the perfect size.
 
Bit of a late start for lunch so I guess this was dinner-local Garlic, local Habaneros (20 cents worth), fish from Vancouver Island.
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Onion & Roma Tomatoes simmering in EVOO
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Vermilion Rockfish marinating in Lime, Habanero & grated Garlic
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Almost there just added the fish and some Coconut milk
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Perfection!
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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.
 
Don't have any after pics but damn this was the best Turkey I've ever had. Spatchcocked with a lemon, rosemary, garlic & mayo spread. Laid it on thick under and over the skin. 4 hours uncovered at 350 for a 20lb bird. So moist.
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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.

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.
 
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.
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.
 
Bit of a late start for lunch so I guess this was dinner-local Garlic, local Habaneros (20 cents worth), fish from Vancouver Island.
IMGP0381.jpg


Onion & Roma Tomatoes simmering in EVOO
IMGP0383.jpg



Vermilion Rockfish marinating in Lime, Habanero & grated Garlic
IMGP0384.jpg



Almost there just added the fish and some Coconut milk
IMGP0385.jpg



Perfection!
IMGP0387.jpg



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.
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.
 
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.
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Few basic seasonings and let marinade for a 1/2 hr or so.
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Fried in a little Olive oil served with Scalloped Potatoes and Spinach salad.
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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.
50507689492_388d7555ba_z.jpg


Few basic seasonings and let marinade for a 1/2 hr or so.
50507689362_bb2d0bd47e_z.jpg


Fried in a little Olive oil served with Scalloped Potatoes and Spinach salad.
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Wow...wings and all...that is impressive
 
Pan seared halibut with a paprika and tarragon brown butter sauce accompanied with rice pilf, sweet and sour cabbage and roasted parsnip, carrots and brussel sprouts. Was absolutely fantastic!

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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?
 
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.

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