YvetteMT

I'll go find that post. This time i used Kinder woodfired garlic on it. I'm a fan of just s&p, partner prefers a bit more oomph.

Partner got 2 elk last fall.

Elk backstrap (medrare), green beans with bacon.

My favorite type of dinner! Gorgeous @johnnyd

Elk steak, mushrooms, scalloped potatoes

I love"weird" things with eggs, must try peas now!

I am not a morning person or a food in the morning person- the thought makes me nauseous. I need hours before I want anything more than a coffee. The exception to that is when traveling for work and don't know when food will happen- I choke down hotel eggs and steal a yogurt or two for later. I leave next week for a 3 week work trip, I'll be sure to share at least one hotel egg pic! On weekends I typically make breakfast for partner and I- I've been up for hours sipping coffee by the time he rolls out so it works. During the week I don't typically have something for at least 5 hours after rising- and then it's usually dinner leftovers or sausages/meatballs/hunk of cheese type fare.

Bear pasta. Hot Italian sausage made 50/50 black bear/pork shoulder, mushrooms, Rummo gf pasta, Brazi Bites, parm.

I had the same notion before we started looking harder at them. We try very hard to eat what we hunt and this lion was not on the exception list! Mountain lion is highly regarded as some of the best game one can eat. The one thing one to be aware of is that they (and bears) are known for carrying Trich so handling of raw meat and cooking to temp is important. Fwiw, the texture is very similar to pork, the odor when raw is not unpleasant, no gamey odor. (The animal itself stinks!) We also eat black bear and it's delicious as well.

Not Pork chile verde. (Protein is mountain lion) Chile verde is from a Hank Shaw recipe and is the best version of chile verde I've made.

Thank you Smithy. Haskaps are elongated berries grown on bushes, very blue/purple in color, and are for those of us that don't have acidic enough soil for blueberries! Flavor wise they have a zing and taste a bit like a blueberry crossed with a raspberry. Another name for them is honeyberry. I have 3 varieties, you must have 2 different yet compatible varieties to pollinate. I have yet to grow enough for anything other than eating straight off the bushes, they take a few years to get established but the bushes are productive for decades.

I don't know what prompted me to finally join- I've been lurking at least 2 decades now (seriously, watched FatGuy making lunches, followed so many foodblogs in their heydays) and decided to finally start contributing. I cook gluten free because I have to- I cant fathom anyone doing it by choice-and have been GF for nearly 20 years. (I am still searching for the perfect Ritz replacement). My partner and I are hunters (he more than I) of all sorts of big game and fowl (water and upland), and fishermen (my family was actually commercial fishermen in the Great Lakes). I am half a gardener with raspberries, haskaps and strawberries (giving the veg garden a break this year). 95% of our protein is from animals we have harvested in one way or another. (elk, moose, mountain lion, black bear are all residents of the freezers currently. Lots of birds and fish as well round out the supplies.) I love cookbooks, especially the old timey church books that are spiral bound, and anything with a good story. I don't bake because I do not enjoy it, still have envy over the gorgeous creations tho! I am a canner, a smoker (food, not tobacco), and hate milk but love all the cheese.