PEAX Equipment

Plate ‘em up

Antelope sirloin 3 of 3.jpg
Pan-fried antelope sirloin over steamed Jasmine rice and sauteed shroom.

Antelope sirloin panko bread crumb 3 of 3.jpg
Pan-fried antelope sirloin with panko breading over garlic rice and quinoa, and salad.

Antelope Sweet Thai Chili sauce 4.jpg
Antelope sweet chili Thai sauce.

Central meat ribeye 3 of 3.jpg
Ribeye steak aged for 63 days.

deer round 4 of 4.jpg
Deer round steak.

Duck 3 of 3.jpg
Mallard duck

Osso Buco 3 of 3.jpg
Osso buco.

PERCH2.jpg
Panko breaded fried perch.

RAW venison.jpg
Raw venison

Salmon sashimi.jpg
Salmon fat belly sashimi.

Sous vide pork belly 2 of 3.jpg
Sous vide then pan-fried pork belly.

Sous vide skirt steak 5 of 5.jpg
Sous vide skirt steak.

Stuffed pork belly.jpg
Stuffed pork belly

Venison sirloin tocino 3 of 3.jpg
Venison tocino.
 
20210221_184546.jpg
Whitetail version of Stone Glacier's moose stuffed avocados and fried green Olives. This has become a regular in our weekly rotation - minus the Olives. They're good but we avoid the extra prep and clean up on weeknights.
 
Grilled turkey, asparagus, and salad. I dont know if I like grilled or fried turkey better....
 

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Ever do one on the smoker?
Yeah, actually I smoked both breasts from last year's bird for Thanksgiving. Turned out very good but I'll have to play with brines in the future as it dried out a bit more than I wanted.
 
Caribou Gear

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