Home Forums Hunting & Shooting Hunter's Campfire Soup's on...

I'd say, we both lucked out Leighton & got way more than we deserved !



Our girls, say hi, to your girls !

If we had a Korean restaurant worth a sh.it (or at all) I'd sure try it - but, western WI and all...lol. Not in the cards on the reg.

I've had rubbery tofu, crumbly tofu, slimy tofu...just aint it for me texturally. Not spit it out bad, but like you say it tastes like what its cooked with/in so if the texture don't work it might as well not be there.

Looks delicious! That anchovy paste is a great "secret" ingredient to add flavour.

Paul;
Morning my friend, I hope that you're getting decent weather out east in the Ontario bush and the family is finer than frog's hair.

Honestly I'm not sure whether to thank you and Leighton for the food photos sometimes or join renegade in hoping your phones/cameras have some sort of coronary thrombosis due to too much rich food.

My goodness that looks so tasty. I mean both of you know how to compose a photo too, I'll give you both that.

Now I'm hungry again though Paul...

I stepped on the scale this morning and it's not time to eat yet...

Best to you all this weekend.

Dwayne

Thanks Dwayne.

I think !

All is good, over yonder, Fella.

Currently -13, but EnviroCan says -32 + wind chill, tomorrow & for next week.

2 dog nights, maybe !

Shoulda gone fishing last weekend & kept the book, for this weekend - I guess !!

Doug & Megan's engagement party tomorrow night, be getting started on a slow cooked, pulled pork tonight !

Best to you & your's, too Mate

That has to be the best-looking soup I've ever seen. I'm sure it tastes as good as it looks.

Blessings your way.

PS. Let's hope your better half returns all safe and sound.

Kamo, did Fish and Game make you debone the meat for entry into your state? All wild game must be deboned before importing into Michigan. MIDNR made the regs to limit CWD spread. With bison, I imagine dishes like osso bucco, marrow, ribs, and the like, would be damn fine eating. Of course, the bone is a major component to get that maximum flavor.

Also, how does it compare to the Maine moose you shot some years ago?

Liked raw egg dip for Sukiyaki while in Okinawa but sort of forgot about it.

Thanks.

Gonna have to try it a bit with some other dishes.

My brotherJohn ate some balut, and said it wasn't that bad.

One of those things that probably taste better than they smell.

And that's the deal. TRY IT. If you don't like it, you never have to have it again, but at least have the balls to *try* a sample.


MIKEY LIKES IT!

Right on, John. It doesn't suck at all.

I've got maybe 180 pounds left to play with. The world's a stage, my man.

Just yesterday I was telling Mrs. KG that I was going to have at a meal for us using bison a la chicken fried steak.

Thanks for your input, L. I've always enjoyed your posts and input on foodie threads, and frankly, have found myself a little jealous of some of your seafood pics. Your local prehistoric looking oysters in particular look positively dynamite...

It's a subjective thing of course, but to my palate so far, bison, PH antelope, nilgai, sika deer, eland and young pigs are tops.

As far as birds, wild ostrich was king, hands down. Ruffed grouse, RNPs (non-native, of course) and some geese and ducks are right up there as far as fine eats. All dependant on what they've been eating.

And absolutely my friend, the girls always get their share of whatever meat daddy brings home, and are grateful for it.

Looking forward to seeing you soon, and give that gorgeous little new Lab pup of yours some love for me.

LOL... messing with Horn Shark at the moment...

Holy Macanoli... what a mess.



Gill net caught from some local Commercial fishermen friends...

Think "Crab Cake"...

Hey CF. I read that only bringing meat from cervids in from OOS have restrictions in place. Bovids not mentioned. We share the same thoughts on osso bucco, ribs, etc. I have about 15 pounds of rib bones (meat already trimmed off) in the game freezer, as well as thick rear legs bones I plan on using for the OB. Thanks for the reminder; I need to buy a good bone saw. Also planning on making a big batch of bone broth that I'll parcel into quarts or whatever for soup and sauce bases.

As far as comparing to my NH moose, the moose was very good but not even close to the bison. I used a processor with my moose, as opposed to taking the bison meat apart with lots of help from SD (and Rost in the field). The weather in AK post kill was perfect temp wise (about 34F) which allowed the meat to age for several days unfrozen, before we butchered. That and carefully trimming and cutting the meat right I think made a huge difference in end quality.

From MDFW:

No CWD-infected deer have been found in Massachusetts. If you see a deer or moose in Massachusetts exhibiting any signs of this disease or any other disease, please contact MassWildlife at (508) 389-6300.

In order to keep CWD from coming into Massachusetts, certain restrictions regarding the movement of deer and deer parts have been put in place. If you hunt deer outside of Massachusetts, remember it is illegal to import deer parts from states or provinces where Chronic Wasting Disease has been detected (see map here). It is legal to import deboned meat, clean skull caps, hides without the head, or a fixed taxidermy mount. This ban includes all members of the Cervidae family including, but not limited to, white-tailed deer, mule deer, red deer, moose, caribou, or elk. If you are a non-resident hunting in Massachusetts, it’s important for you to understand the rules for traveling back to your state with a deer harvested in Massachusetts. Check with your home state before bringing a harvested deer or deer parts back.

Hammerdown and everyone else, thanks a bunch for your input and kind words. Loving every bite of this beast.

CIK, that's one goofy ass looking fish! I love fishcakes/crabcakes and make a mean version of New England cod cakes, if I do say so myself. Salt cod, salt pork, potatoes, eggs and some other basic ingredients...Oh, man they're good. Love to see the mess made with those bad boys--and more so what you do with them.

Kamo….Your adventures, like the Bison hunt, are some of the best threads here. Your literary abilities are excellent and only matched by your culinary abilities. I always quietly enjoy your posts and pictures but what I really respect is your honesty in telling your story. It’s natural for us to try and paint ourselves in the best light by embellishments or slight stretches of the truth, not lies per say but “fish tales” maybe. When I read your fishing and hunting stories I feel like I’m getting the real story…good, bad or indifferent you “shoot” straight and I absolutely respect that. To me that’s the mark of a man secure in himself and secure in his <imperfect> humanity. No matter how prepared or how well one is trained and equipped sh.it happens, sometimes that sh.it is out of our control and sometimes it’s the shooter’s mistake. Anyone that has spent anytime hunting or fishing knows that much is out of our control and even under ideal conditions things can go sideways. Where you stand out Kamo is you tell it like it is and that’s refreshing to see!

Thanks for your great contributions here. I look forward to meeting you in the near future….hopefully once I have some creature comforts in place in SE AK we can plan a trip. I have a feeling that you and I could do just fine fishing together sans guides.

All my best to you and Mrs. Gari.

Fish head soup again?

I'm flattered, my man. Thank you for your words. As far as being honest, I know of no other way, for better or worse. Look for a PM soon, please.

With the bounty of bison meat I was fortunate to have been able to bring home, I feel I've been blessed and have been literally having a ball. A lot of guys made this possible.

A couple recent efforts.

Another hearty bison stew/soup seen here:



Today's effort was a straight up dynamite roast beast sandwich. Leftover cold bison tenderloin, sliced as thin as I could get it. Served on a toasted onion roll. Fiery homegrown horseradish and mayo sauce. L and T and thin sliced Bermuda onion over a slab of baby Swiss cheese. Side of ruffle chips. Are you shytting me? Call me what you will, but today I think I enjoyed the very best cold meat sandwich I've ever had.

Superb!