jryoung
Well-known member
Had some friend over for dinner. Only one is a hunter and a new one at that, so I got to share what is in my freezer (much of which is because others shared with me) and exercise some wild game diplomacy.
Charcuterie:
Utah bison summer sausage
Oregon bighorn carpaccio
ANWR pickled caribou tongue
ANWR pastramied caribou brisket
Cured pacific chinook salmon crudo, pomegranate, cucumber, dill and grapefruit oil.
Mushroom Consomee
Caribou Osso bucco with pinenut gremolata and polenta with duck fat
The table
Charcuterie:
Utah bison summer sausage
Oregon bighorn carpaccio
ANWR pickled caribou tongue
ANWR pastramied caribou brisket
Cured pacific chinook salmon crudo, pomegranate, cucumber, dill and grapefruit oil.
Mushroom Consomee
Caribou Osso bucco with pinenut gremolata and polenta with duck fat
The table