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Chinet dinner plates

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Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type. People pursue outdoor activities because it’s fun, entertaining and enjoyable. Tired of seeing deer pictures of eight and ten pointers that score 150-180 while you are still trying to figure out why there are more bears in your shooting lane than deer? Wondering why hunters REALLY like to spend so much time at deer camp, why they don’t mind those cold showers, critters scampering across the roof at night, bionic mosquitoes and mud everywhere even in a six-month drought? Spending time in the woods, especially at the camp, is about nature. But not just as in Mother Nature.

As in human nature, that which adapts itself to allow indulgence in pleasure — such as food. I was fortunate enough to go full Epicurean in that regard recently at hunting camp. When the table in the woods is set, nothing else matters. An early lunch while doing projects around the camp and telling stories about the one that never came, much less got away, was a good starter. Then came chunks of red meat.

Adam, grandsons Stewart and Jack and Pops. There was work to be done and carbs were needed. Or maybe it was a nap. Then came the text from camp neighbor Trey Williams, foodie extraordinaire and gourmet cook. After the evening hunt was over, nobody even asked if anybody saw a deer. The real kitchen worthy meal of the day was about to begin. It was so good, nobody even asked what was on the Brussels sprouts or the smashed potato sides.

It was once again about the meat — and what was on it. For the venison, Trey seared the straps to a medium rare. Then came a cream based sauce made in the pan he seared the back straps in. For the ducks, he seared the breasts skin-side down on high heat to crisp the skin, and made a pan sauce with heavily reduced elderberry wine and Steen’s cane syrup and finished with a stick of butter! Sorry, your blog cannot share posts by email. Please type in a search term.

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