Compliments of several different contributors, this evening's cuisine consisted of soy sauce/ginger/garlic marinated mallard breast under the broiler, whitetail backstrap marsala and, for an exclamation point, elk backstrap on the grill. Oh, and steamed spinach and Caesar salad, but those don't really count. What counts is sharing the fruits of our labor and enjoyment from the past season while chowing on some of the most delicious, pure food on the planet. ¡Provecho!
Thursday, January 6, 2011
Signs of winter...
If you live in western Montana, it's hard to say no to wild game dinners in the dead of winter. Freezers are full, the world outside is encased in ice (or fresh snow, or slush, or rain if you live in Missoula...) and there aren't many things that feel more worthwhile or wholesome than to have a few friends over, open a bottle of wine and eat some dead critters.
Compliments of several different contributors, this evening's cuisine consisted of soy sauce/ginger/garlic marinated mallard breast under the broiler, whitetail backstrap marsala and, for an exclamation point, elk backstrap on the grill. Oh, and steamed spinach and Caesar salad, but those don't really count. What counts is sharing the fruits of our labor and enjoyment from the past season while chowing on some of the most delicious, pure food on the planet. ¡Provecho!
Compliments of several different contributors, this evening's cuisine consisted of soy sauce/ginger/garlic marinated mallard breast under the broiler, whitetail backstrap marsala and, for an exclamation point, elk backstrap on the grill. Oh, and steamed spinach and Caesar salad, but those don't really count. What counts is sharing the fruits of our labor and enjoyment from the past season while chowing on some of the most delicious, pure food on the planet. ¡Provecho!
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