What's for dinner tonight ?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by scott craven, Jan 31, 2014.

  1. IronNoggin

    IronNoggin Well-Known Member

    Every now and then I screw up just a little bit, but that often turns around to be actually rather damn good!
    In this case, I took a section of last fall's Blacktail Backstrap out of the freezer, prepped a great marinade, and settled the meat into it.
    Went to put it in the fridge, and realized I already had steaks ready to go for that eve.
    And of course the next night was my birthday session of the Port Alberni Diner's Club,.
    So, the backstrap sat in the marinade for two full days, stirring to ensure full coverage from time to time.

    Last night it was up. Looked great right from the start:


    A quick sear then a low & slow cook on the BarBee:



    [​IMG] \

    And Presentation:


    Served with corn on the cob, an excellent Asiago & fresh Cracked Pepper rice.
    Tenderest Blacktail we have had all year, you could literally cut it with your fork!
    The wine was a very good Malbec from Argentina that more resembled a Shiraz to me, but was an excellent compliment to the meal overall.

    Sometimes folks ask me why I hunt.
    This is but one of hundreds of my answers...

    JoryWilson, Stizzla, paguy and 2 others like this.
  2. paguy

    paguy Well-Known Member

    I just drooled on my keyboard.
    Stizzla likes this.
  3. IronNoggin

    IronNoggin Well-Known Member

    The "Donor" for that uber fine meal:


    paguy likes this.
  4. paguy

    paguy Well-Known Member

    I've tried them all, And nothing beats are local blacktail for eating.
    Stizzla likes this.
  5. Stizzla

    Stizzla Crew Member

    Looks delicious! Also really respect that wine pour. Somebody had a buzz after dinner ;)
  6. Dogbreath

    Dogbreath Well-Known Member

    Red Thai curry seafood stew-coconut milk, Spring Salmon Lox & Rockfish-very sweet!

    SpringVelocity, Derby and IronNoggin like this.
  7. eaglemaniac

    eaglemaniac Well-Known Member

    Plus my two drips of saliva;)eman
  8. Bent-Tip

    Bent-Tip Active Member

    Seared Duck breast with rhubarb balsamic sauce. Duck fat roasted potato. Asparagus and goat cheese wrapped with Serrano ham. duck.jpg
  9. scott craven

    scott craven Well-Known Member

    Looks awesome Warren !
    Bent-Tip likes this.
  10. IronNoggin

    IronNoggin Well-Known Member

  11. IronNoggin

    IronNoggin Well-Known Member

    Whitetail Dry Doe - Sirloin Tip Roast. On the Barbee of course:





    Sliced & Diced:


    Melt in your mouth Delicious! Had a Caesar Salad, pasta and a great Shiraz to round it out.

    Cheers - Nog
  12. Corey_lax

    Corey_lax Crew Member

    What is that antler tool thing????
  13. IronNoggin

    IronNoggin Well-Known Member

    It is a steak / roast flipper.
    Made by my American Cousin, they are fairly popular down his way.
    Rather useful tool, damn happy he gave this one to me!


  14. JoryWilson

    JoryWilson Member

    upload_2019-5-3_15-43-55.jpeg Just took a prime rib roast out for tomorrow’s supper from this guy.
    Bent-Tip, walleyes and IronNoggin like this.
  15. jeffywestcoast

    jeffywestcoast Well-Known Member

    Another round of the panko halibut D1870289-FF16-4E9E-A5FB-399F61C840A7.jpeg
    Derby and Rain City like this.
  16. Rain City

    Rain City Crew Member

    Well now you're just rubbing it in.
    jeffywestcoast likes this.
  17. Fish Camp

    Fish Camp Well-Known Member

    standing rib severed from the bone added rub smoked bacon and retied with bacon underneeth the trim .smoked BBQ style.wacth other burn down there porch.:) PICT0099.JPG
  18. IronNoggin

    IronNoggin Well-Known Member

    It's Fiddlehead Time!!!


    Combined with a young whitetail sirloin steak and home-made garlic pasta, a meal fit for a King!



    paguy and Derby like this.
  19. The Jackel

    The Jackel Guest

    Awesome food folks, just wondering where all the ENGO's are, i mean this is why we fish and hunt and forage, to put some fine table fare on the table and enjoy what nature has to offer!!!!
    littlechucky and IronNoggin like this.
  20. scott craven

    scott craven Well-Known Member

    Those poor fiddleheads....
    just think how much they suffered being picked and fried alive !!
    littlechucky and IronNoggin like this.

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