View Full Version : Making Dinner
Gateholio
01-19-2009, 10:46 PM
Kill a deer. Any deer should do, in this case it's a blacktail.
http://photos-c.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2111146_6915.jpg
take a chunk of it's hind end, and make a marinade with some garlic, thyme, rosemary, parsley, sea salt, fresh pepper, olive oil and balsamic vinegar
http://photos-h.ak.fbcdn.net/photos-ak-snc1/v2056/111/96/526315515/n526315515_2426335_6563.jpg
Chop up the herbs and garlic, and add the vinegar an oil. Or put it all int he food processor and mulch up.
http://photos-d.ak.fbcdn.net/photos-ak-snc1/v2056/111/96/526315515/n526315515_2426339_9993.jpg
Chuck the roast in the marinade, and smear the paste all over it. Wrap it in plastic wrap and let it sit for a few hours or overnight.
http://photos-b.ak.fbcdn.net/photos-ak-snc1/v2056/111/96/526315515/n526315515_2426417_9344.jpg
Gateholio
01-19-2009, 10:55 PM
Time for some veggies. Mark, just ignore this part.
Get some carrot, turnip, celery root,potatoes, and fresh herbs.
http://photos-h.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2426975_6470.jpg
Peel the veggies (except potatoes) and cut into chunks. Toss with olive oil, loosely cover with foil and roast for about 40 minutes in a hot oven, stirring every now and then. Meanwhile, chop up the herbs. Remove foil, toss in herbs and S&P and backinto the over, Make sure they are getting nice and caramelized
http://photos-b.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2426977_6168.jpg
Potatoes can be cooked however you like. I made these by putitng a little olive oil in the pan and adding some venison stock, the stock simmers away int he oven, the potatoes get browned, and you use the remaining stock to make a sauce
http://photos-h.ak.fbcdn.net/photos-ak-snc1/v2056/111/96/526315515/n526315515_2426983_3505.jpg
Gateholio
01-19-2009, 10:59 PM
ROast the deer in the oven, size of roast will determine time. See how all the marinade turns into a nice tasty crust on the roast!
Make sure you let it rest minimum of 20 minutes before carving
http://photos-c.ak.fbcdn.net/photos-ak-snc1/v2056/111/96/526315515/n526315515_2427386_6756.jpg
Take the pan drippings and pour into a pot with stock form potatoes. Make a sauce from it. You can make a gravy or in this case I jsut finished it with butter to make a smooth sauce with the herbs from marinade.
Throw it all on a plate and chow down!:mrgreen:
http://photos-g.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2427430_3521.jpg
ElkMasterC
01-19-2009, 11:02 PM
Set about 30 extra plates, gates!
We'll be right there!
Looks awesome!
Helluva Blacktail as well!
todbartell
01-19-2009, 11:04 PM
Would you be interested in flying up here to cook that for me this weekend? I'll buy the beer
BowSitter
01-19-2009, 11:06 PM
Will you marry me!!:wink::biggrin:LOL.
That is the most scrumptious roast I have ever seen!!!
My hat is off to you Gatehouse! Well done(the dinner I mean, not the roast).....Ron
elkdom
01-19-2009, 11:13 PM
You may prove useful around "elk camp" one day soon, of coarse the first 10 or 15 years you just get to cook and provide "camp counseling" hunters tend to be hungry and argue a lot:roll: the meal looks great :-D
Approximate oven temperatures?
Gateholio
01-19-2009, 11:31 PM
Would you be interested in flying up here to cook that for me this weekend? I'll buy the beer
Sure, pick me up at the PG airport on Saturday!
Gateholio
01-19-2009, 11:42 PM
Approximate oven temperatures?
I used 450 for everything.
wolverine
01-19-2009, 11:57 PM
Wow! I almost feel like is should be smoking a cigarette after that! It's almost better than ............ well, let's not get too carried away! Most excellent. :-P
you suck!!
all i had time for was a nuked hot dog
http://photos-g.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2427430_3521.jpg
Wow thats alot of garnish for 1 plate! Looks like you dropped a spruce twig in there too, make sure you shake yourself off after your next hike! Do people really require that much visual stimulation to enjoy a roast???
Bow Walker
01-20-2009, 06:26 PM
http://photos-g.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2427430_3521.jpg
Wow thats alot of garnish for 1 plate! Looks like you dropped a spruce twig in there too, make sure you shake yourself off after your next hike! Do people really require that much visual stimulation to enjoy a roast???
:idea:People eat with their eyes before they ever taste the food Mark. And. as you know already...that's a sprig of Rosemary there. :-P
Would you be interested in flying up here to cook that for me this weekend? I'll buy the beer
See Mark? See how pics make a meal thread come alive? Now wipe that drool from your keyboard!
ultramagbob
01-20-2009, 06:30 PM
Any secret sauce on this one??
I can smell it from here.
TIKA 300
01-20-2009, 06:44 PM
Just read this after having chicken for dinner,now i'am hungry again,THANKS GATEHOUSE.:tongue:
Mighty fine job on the meal......
kyleklassen
01-20-2009, 07:11 PM
let it rest for minimum 20 min. ...ok. but can you tell me why?.... i'm not much around the kitchen. rest it under foil? i've got mine marinating right now for tommorow. blacktail too.
3kills
01-20-2009, 08:43 PM
ya let it rest cuz if u dont the juices will run out...thats what i think anyways but i m a meat cutter not a meat cooker LOL
oh by the way gatehouse that looks awesome...
Shed Hunter
01-20-2009, 09:01 PM
yum yumm yummm. I hope it tasts as good as it looks
blackwater
01-20-2009, 09:25 PM
Resting it allows the muscle/meat fibers to relax after they got all tense under that extreme 450 broiler. Thus they become a perfectly tender Blacktail roast you cut with a butter knife.
Gateholio
01-20-2009, 10:37 PM
ALL meat should be rested. Depending on the size of the cut, it is a quick 7 minute rest for a steak, 20-25 minutes for a roast chicken or small roast or 35 minutes for a big prime rib. THis allows the juices to flow back into the exterior parts of the meat.
Best way to rest is in a warm place, on top of a rack, under foil. (Put a plate under the rack)
Top of the oven or a 100 degree oven is ideal.
Fisher-Dude
01-20-2009, 10:37 PM
I see you use extra virgin olive oil...must have got it from PGK.
Looks delicious Clarke, when I win the $33 million tomorrow I'm hiring you as my personal chef - could you handle 3 or 4 months a year in hunting camp?
Jager
01-20-2009, 11:02 PM
pass the KETCHUP!!!!!!!!!
.........I'm sorry, I couldn't resist.
Looks great.
kyleklassen
01-20-2009, 11:06 PM
thanx for the info.
todbartell
01-20-2009, 11:11 PM
I see you use extra virgin olive oil...must have got it from PGK.
PGK is eating a hot piece of prime rib, if you catch my drift ;)
Ruger4
01-20-2009, 11:13 PM
Gate , now come on , where did you find those pictures !!
Elkhound
01-20-2009, 11:37 PM
now thats a meal.....just showed it to the wife so she can make it tomorrow
Fisher-Dude
01-20-2009, 11:59 PM
PGK is eating a hot piece of prime rib, if you catch my drift ;)
Beef cakes for breakfast?
Beef cakes for breakfast?
Clam chowwwwda
kyleklassen
01-21-2009, 07:21 PM
just finished my roast and it was awesome.cooked the veg (except the celery root)and it was good too, definatly a winner especially with that spike buck. thank you for the recipe.....kk.
Gateholio
01-21-2009, 07:39 PM
Glad you enjoyed it. It's nice and easy, but also nice and tasty!:razz:
Dirty
01-21-2009, 08:15 PM
PGK is eating a hot piece of prime rib, if you catch my drift ;)
Really? I heard he likes rump roast, bone in.
Really? I heard he likes rump roast, bone in.
It took you two days to come up with that?
What are they teaching you ribbon hangers now a days?
Dirty
01-21-2009, 08:37 PM
It took you two days to come up with that?
What are they teaching you ribbon hangers now a days?
Do you want me to cite my source?:razz:
kyleklassen
01-21-2009, 10:55 PM
my daughter was so impressed she is taking a couple pieces to school for her non-hunting teachers.
Angel
01-22-2009, 08:08 AM
Nice dish Gate that looks amazing. Definatly going to have to try your suggestion there. Looks great!
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