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Wild game dinner on deck... #beer #sherwoodbrewing #drinklocal #craftbeer #wildgamedinner #eatlocal #drinkmichiganbeer #scratchmade #venison #elk #duck #rabbit #boar #obnoxiouslyunpretentiousbeers #shelbytownship #cheers (at Sherwood Brewing Company) https://www.instagram.com/p/B5EMQAMJMHl/?igshid=kgze6r98kmb
As nice as it is to get away I'm always happy to get home to my kitchen and routine. Deer burger meatballs in a chunky tomato sauce for supper. #wildgamedinner #whatsforsupper #homecooking https://www.instagram.com/p/Bl1mSBcHY_8/?utm_source=ig_tumblr_share&igshid=xgviko11w3wl
final evolution of our rabbit polenta. thanks @fossilfarms & @farmerschef for the wonderful collaboration on our #wildgamedinner. can’t wait to do it again!! #cheflife #restaurantlife #gamemeat #justeatit (at STATE Grill and Bar)
don’t just feast with your eyes...#rabbit #loin and #legs #polenta #mushrooms #tasteoffall #gamemeat #cheflife #restaurantlife #wildgamedinner #fossilfarms (at STATE Grill and Bar)
Now that we got passed the Mountain Oyster shenanigans... It's time to get some serious grilling done! Time to get these Bacon Wrapped Deer Backstraps on the grill bow that they've been hooked up with @johnnyrayssignatureclt Pit Master's Blend. Thanks @farmtrepreneur! #704style #ncbusiness #supportsmallbusiness #shoplocal #mounthollync #gottobenc #gottobencproducts #seasoning #wildgame #wildgamedinner #cooking
Minam River Lodge Presents: Sept 23rd Dinner Menu Change:
This evening to celebrate a great hunt and the first day of fall, I am changing the menu tonight to be focused on fresh wild Elk, foraged Chanterelles, and house grown vegetables to our table this evening. This dinner to is dedicated to all of the mountainous back country hunters, farmers, and foragers of Eastern Oregon. Thank you for all of your gifts to our table.
First Course:
Chanterelle Conserve toast w/ pickled garlic flowers.
Second Course:
Warm Cabbage and lightly roasted apple slaw w/charred jalapeno vinaigrette
Third Course:
Char Roasted Anasazi Squash w/hazelnut and kale pistou
Main Course:
13 year old Braised Bull Elk Brisket w/red wine and apple reduction
Dessert:
Chocolate Zucchini Cake w/hand whipped butter cream
