Shelter-in-place cooking

I should have taken a pic I know > Southern Bighorn Mt elk steak on the grill and sweet potatoes & broccoli was last nights dinner. Tonight's will be soysauce/ginger/garlic/Brown sugar marinated salmon & wild rice. I am getting hungry now!
 
WT buck shoulder. Trimmed tallow off. 250 degrees for 12 hours in the turkey roaster. 1 carton beef broth, 3 bay leaves, 1/3 yellow onion sliced thin, 1t minced garlic, 2t kosher salt, 1t ground black pepper, 1/4t cayenne, 2t ground mustard.

Shred finished roast, and eat in flour tortilla with sour cream and salsa.

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Monday night's dinner - went with a Moose roast (off the front shoulder). Made a quick sauce that was just some Buffalo demi-glace and butter.

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Tuesday were taco's for the kids (no pictures).

Last night was left-over Moose - but I just sliced it thin and left it cold. Then made some Risotto using the Buffalo demi-glace.

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We're eating the last of our tamales we made over Christmas break. No picture....they don't look as nice in the freezer container as they did when we made them. They will taste just as good though!
 

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