jryoung
Well-known member
My friend Jonathan came into town from Vietnam this week so I decided to cook him dinner. I invited a crew of my "wine friends" over, they are really just that, we get together, eat, drink and discuss wine and food. I don't even know what most of them do for work, but I know what they like to drink and their appreciation for great food. I've been doing these "wild and gamey" dinners for 10 years now and this was #5. It all started because I asked a bunch of strangers (from a wine forum) over to my house to eat elk meatloaf, morel mushrooms and foie gras (notice the parallel to the Hunt Talk Bear Hunt?).
Anyway with a freezer full of moose and record rains here in CA for October it was perfect timing for moose and mushrooms.
I ended up service six courses of food. We had a thought to change the meal title to "$hit Renee killed" as it was her moose and she caught the lions share of our salmon. There's a few redundant pictures but some of my friends got better color than I did with my fancy pants camera.
Course 1: smoked salmon, goat and sheep's milk cheese, pumpernickel bread, pumpkin preserve, pickled onions and lavender.
Course 2: porcini ravioli with acorn flour in moose consomme. Borrowed the basics from these three of Hank 's recipes and added my own twists. I made the stock, then consomme...tried to make cappelletti, but if I was Italian my Nonna would probably beat me because of my inability to form pasta.
(recipes)
http://honest-food.net/2011/01/21/wild-duck-consomme/
http://honest-food.net/…/…/07/cappelletti-recipe-duck-broth/
http://honest-food.net/2008/02/20/venison-stock/
Course 3: Matsutake gohan
http://honest-food.net/2012/12/19/matsutake-mushroom-recipe/
Course 4: Moose marrow with toast. This was my wild card, I've never done marrow before and never from wild game. The flavor was so incredibly subtle, it shocked everyone. The marrow itself was dense, not gelatinous like beef. Incredible.
Anyway with a freezer full of moose and record rains here in CA for October it was perfect timing for moose and mushrooms.
I ended up service six courses of food. We had a thought to change the meal title to "$hit Renee killed" as it was her moose and she caught the lions share of our salmon. There's a few redundant pictures but some of my friends got better color than I did with my fancy pants camera.
Course 1: smoked salmon, goat and sheep's milk cheese, pumpernickel bread, pumpkin preserve, pickled onions and lavender.
Course 2: porcini ravioli with acorn flour in moose consomme. Borrowed the basics from these three of Hank 's recipes and added my own twists. I made the stock, then consomme...tried to make cappelletti, but if I was Italian my Nonna would probably beat me because of my inability to form pasta.
(recipes)
http://honest-food.net/2011/01/21/wild-duck-consomme/
http://honest-food.net/…/…/07/cappelletti-recipe-duck-broth/
http://honest-food.net/2008/02/20/venison-stock/
Course 3: Matsutake gohan
http://honest-food.net/2012/12/19/matsutake-mushroom-recipe/
Course 4: Moose marrow with toast. This was my wild card, I've never done marrow before and never from wild game. The flavor was so incredibly subtle, it shocked everyone. The marrow itself was dense, not gelatinous like beef. Incredible.
Looks like some good eats.
