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DFA I'm in the Shellfish Republic and been too lazy /busy to go digging. Those stuffies look great! I need some in my life lol.

I have nothing to add, I was just hungry and wanted this back on top.

Made some pastrami’s instead of the bluefish pate ‘. Smoked bluefish gets a little more fishy after you freeze it

After boiling down some maple syrup today I threw some apple cider braised bear spare ribs on the fire. Smeared them with ginger maple BBQ sauce. Spaghetti squash fritters to go alongside the ribs.

I've been on a wicked asian kick lately. Steamed perch and pickerel with spicy/salty/sweet chili lime sauce, served with warm rice noodle salad.

Pete, fillet it just like you would a perch, but you've got to make a v-cut down the length of each fillet to remove the y-bones after you remove each side from the fish. If you run your fingers against the grain on a fillet you'll feel those bones just poking through the surface of the meat. Make a cut along either side of those bones to remove them. You'll lose some meat, but it's better than choking on bones. After you do a few of them it becomes real easy.

All I need now is a banjo, and some lessons.

HFC, I am using a pressure canner with a dial gauge. Meats are canned at eleven pounds of pressure for 90 minutes (quart jars). I think a pressure cooker builds the pressure to fifteen pounds, which would also be fine.

So far I have canned the following:

Peaches, pairs and plums. Apple sauce. Corn, tomatoes, carrots, potatoes and mixed veggies. Ribs, chicken, venison and pork. Chicken soup, beef stew, chili, meatballs and pulled pork.

Oh, I need to show you guys a pic of my infused vodka too :) Stuff is awesome!

Let me know when you are coming down

Let me know when you are coming down

Simple backstrap roast, soaked in brine overnight, lightly dried then sprinkled with refresh pepper and pan seared in cast iron, then grilled. This is tad bit overdone it shot from 140 to 170 in the blink of an eye (planned to take it off at 155 to rest). My wife will only eat it med-well to well done...so she gets the ends and i get the good stuff in the middle.

The cucs are a cuc salad my wife makes (cucs, fresh dill, white vinegar....soaked in fridge a day or two. The romaine is a whole head, chopped in half spritzed with olive oil and hit with Montreal Steak seasoning...then grilled.

Pete, crappie are one of my favorite fresh water fish.

This is the culmination of the bear confit I started last week. Bear confit ravioli, veggies and herbs from the garden in a chicken of the woods cream sauce.

So I did a first last night. I slow cooked the whole neck. I usually debone it. Wow. The amount of meat I got off of it because it all just fell off the bone. And it is super tender. Whole necks from now on. Pete

Just returned from grouse camp /hunting in Pittsburg NH on the Canada line. Venison Bratwurst cooked In Octoberfest, marinated vitamin V kabobs were just two if the meals.

Just returned from grouse camp /hunting in Pittsburg NH on the Canada line. Venison Bratwurst cooked In Octoberfest, marinated vitamin V kabobs were just two if the meals.

Skippah, I keep saying I'm going to try shooting one of those critters, because my parents have a place in Florida, but I always end up fishing the whole time I'm there.

This particular style of ramen is called shoyu ramen, because it is made with soy sauce as its main seasoning.

Broth: The base of the broth was venison stock, but is traditionally made with pork stock. Fill up a pot with a bunch of venison or pork bones add, celery, carrots, onions and let it simmer for 10-12 hours. I usually just put mine on and let it simmer overnight. You'll get the best consistency to your broth if you use bones with a high collagen content, so something like ball and socket joints. I made my ramen with a batch of stock that contained the pelvis. After it had chilled you could almost bounce it, there was so much gelatin. After it has simmered 10-12 hours skim the fat from the top and chill for later use, or move right into the next steps. You could also use store bought stock, but you will never achieve the same richness. If you do go the store bought route, make sure it is unsalted or your finished product will taste like the Atlantic.

After stock is complete and strained: slice 2 onions in half, large chunk of ginger in half lengthwise and do the same with a few cloves of garlic. Sear the onions on the cut side until they are on the verge of being burned, then throw in a stockpot. Sear the ginger and garlic, but just until you get a nice dark golden brown, add them to the stock pot as well. Also, sear the cut of venison you'd like to put in your soup. I'd recommend the neck, shank, or a real tough piece from the front shoulder, anything that will break down pot roast style after braised. Pour your venison stock over the seared veggies and meat, cover, and simmer for a few hours or until your meat becomes tender

Noodles: I made my noodles, but you could substitue store bought, ramen noodles (not the type with the seasoning packet), lomein or even thai rice noodles would be fine. Describing the entire noodle making process would be super lengthy and probably not all that helpful. A youtube video will probably work best if you want to make your own, but I'll list the recipe I like below. 3 cups all purpose flour 2 stirred eggs 1/2 cup warm water 1 teaspoon kosher salt 1 teaspoon baking soda

Tare: This is the concentrated soy based seasoning that brings the bowl of soup to life. 1 cup soy sauce 1 cup mirin 1/2 cup sake 1/2 cup brown sugar 2 tablespoons rice wine vinegar 6 cloves garlic healthy chunk of ginger sliced lengthwise 2 tablespoons peppercorns

Combine all ingredients in a small pot and simmer slowly until the total volume has reduced by half. This product is then added to season each bowl of soup or you can add it to the whole pot when ready, but seasoning each bowl is traditional, whichever you prefer. Just make sure to add a little at a time and taste it after each addition to make sure it doesn't become over seasoned, it is a very concentrated mixture. Shoyu ramen usually has a few garnishes, scallions, beansprouts and so much garlic you taste it the next morning are common. I had baby bok choy and a medium bowled egg in mine.

Cheers

Keep Posting stuff like this please !!!

But I did manage to eat up some pheasant legs and breasts tonight I lightly pan fried then topped with wine and stock reduction with garlic, wild cranberries I foraged after a deerless hunt two weeks ago, mushrooms and had to dig the rosemary out from under the snow in the herb garden.