Knows No Bounds
Posts: 2,976 
March 5th, 2006, 06:06 PM
When I lived in NFL this was the usual method: First peel carcus off the front end of your vehicle and put it one the roof, don't forget to tie it down. Once home skin the carcus in a dark shed (if you don't have a license to hunt Moose). Use the chain saw to cut into portions for you and your family in Alberta-wrap and freeze, double bag the stuff for family in Alberta you don't want the blood running out of the package at Canada Post. Boil all innerds to make sausages. If you want a nice Boiled Dinner take roast and cook it in a deep pot for 3 hours with a little water in the pan and add vegatables to the pot in the last hour. Most important, don't forget to invite the Wild Life guy "From away" and down the road to supper.
When I lived in NFL this was the usual method: First peel carcus off the front end of your vehicle and put it one the roof, don't forget to tie it down. Once home skin the carcus in a dark shed (if you don't have a license to hunt Moose). Use the chain saw to cut into portions for you and your family in Alberta-wrap and freeze, double bag the stuff for family in Alberta you don't want the blood running out of the package at Canada Post. Boil all innerds to make sausages. If you want a nice Boiled Dinner take roast and cook it in a deep pot for 3 hours with a little water in the pan and add vegatables to the pot in the last hour. Most important, don't forget to invite the Wild Life guy "From away" and down the road to supper.
Steven Hawking's Hero
Posts: 6,445 
March 5th, 2006, 07:21 PM
Our local supermarket had a stock of.........
....Ostriches for sale in the meat department...... I started to gag and had to get out of the store.
Admit I am a coward for trying things I didn't grow up eating after I had known them personally.
No doubt I am a vegetarian on her way to being one.
Our local supermarket had a stock of.........
....Ostriches for sale in the meat department...... I started to gag and had to get out of the store.
Admit I am a coward for trying things I didn't grow up eating after I had known them personally.
No doubt I am a vegetarian on her way to being one.
Anyone have any tips?
March 31st, 2007, 02:58 PM
For a roast...
INGREDIENTS
1 onion, chopped
1 carrot, cut into thick strips
1/2 teaspoon chopped fresh thyme
2 bay leaves
3 cloves garlic, crushed
1/8 cup fresh celery leaves
1/8 cup fresh parsley leaves
salt and pepper to taste
2 (750 milliliter) bottles Burgundy wine
DIRECTIONS
In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.
For a steak, you can cut the recipe back, or just chop up some fresh garlic, thyme, margoram, rosemary, grab a bottle of beer and mix. Add salt and pepper to taste.
For a roast...
INGREDIENTS
1 onion, chopped
1 carrot, cut into thick strips
1/2 teaspoon chopped fresh thyme
2 bay leaves
3 cloves garlic, crushed
1/8 cup fresh celery leaves
1/8 cup fresh parsley leaves
salt and pepper to taste
2 (750 milliliter) bottles Burgundy wine
DIRECTIONS
In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.
For a steak, you can cut the recipe back, or just chop up some fresh garlic, thyme, margoram, rosemary, grab a bottle of beer and mix. Add salt and pepper to taste.
Bright Spark
Posts: 324
Location: calgary,ab
Location: calgary,ab
March 31st, 2007, 03:08 PM
Although LRG says there is nothing scarier then going to a new clients house for the first time and when you go around back they are standing over a moose corpse covered in blood holding the equivlent of a chain saw.
Quoting CDNBear
Oh I love deer sasauage. I just wish we could get wild meat more often. The only reason we got moose stewign meat and steak was because one of LRGs clients is a hunter and gave us a whole bunch one day when he went over there.
Not a problem, Bears know how to eat Moose and Deer and so on, lol.
Although LRG says there is nothing scarier then going to a new clients house for the first time and when you go around back they are standing over a moose corpse covered in blood holding the equivlent of a chain saw.
