Stop in for Supper, friend

Betterinthebush

Betterinthebush

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Lower 48, Alaska, Namibia, Zimbabwe, South Africa
My two finest rams that I ever produced wouldn’t sell at my price. So being a practical man, rather than give all my years of breeding away for $79/cwt, I slaughtered them, hung them for 10 days and processed the saddle of each for the table and froze the rest for the dogs.

387#’s of mutton. I think they look glorious.

We have a thread for cigars, another for whiskey. Figured I’d invite a crowd and start a thread for what is for dinner tonight.

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That looks great. I've got a pan of beans and a skillet of chicken thighs in a homemade apricot BBQ sauce going on the Traeger.

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I don't do mutton. I can play like I am impressed with lamb.
 
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Also a porchetta I made the back straps are from a wild hog but ours don’t have enough fat for the belly. So that’s a Costco stunt pig. I highly recommend this for feeding a camp full of men! Weighed almost 17lbs when done before I cooked it.
 
Dinner is usually my lightest meal of the day. One thing that I like to cook (especially in the summer) is chicken piccata. I'll usually get some chicken breasts from the store and butterfly them. The tops get made into a piccata and the bottoms get cubed up for chicken tacos. Here's dinner for one with a bit of angel hair pasta & a New Zealand Sauvignon Blanc.

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odonata said:
Dinner is usually my lightest meal of the day. One thing that I like to cook (especially in the summer) is chicken piccata. I'll usually get some chicken breasts from the store and butterfly them. The tops get made into a piccata and the bottoms get cubed up for chicken tacos. Here's dinner for one with a bit of angel hair pasta & a New Zealand Sauvignon Blanc.

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Love chicken and veal piccata my wife cooks that a good bit always a hit in our house!
 
@thriller i love raw pictures. Here’s the rams on my rail in pic#1, a portion of the shoulder and neck of one half of a ram (the packs share) for my handler to feed while I’m on safari in pic#2, and loin chops of one side of saddle in pic#3

Thanks for sharing all your work and love of good food.


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I love mutton and those chops look absolutely mouthwatering ! Whenever I’m in New York, I always grab a rare mutton chop at the legendary Keen’s Steakhouse.

I love cooking too. These are pan seared Sambar venison backstrap steaks (rested in dry aged beef fat), sunny side up fried eggs, thrice fried goose fat potato wedges & Chimichurri sauce.
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Last edited:
Betterinthebush said:
My two finest rams that I ever produced wouldn’t sell at my price. So being a practical man, rather than give all my years of breeding away for $79/cwt, I slaughtered them, hung them for 10 days and processed the saddle of each for the table and froze the rest for the dogs.

387#’s of mutton. I think they look glorious.

We have a thread for cigars, another for whiskey. Figured I’d invite a crowd and start a thread for what is for dinner tonight.

View attachment 693933
Click to expand...
You talking of breeding rams. My dad years ago crossed cracker cows with angus. I sure he was not the first. But the crackers and longhorn here was going out of favor for beef cattle. But we thought the cross made some of the best beef.

Now for supper
Deer stew with potatoes,sweet potato’s, tomato,cauball pepper , carrots and a few snapbeens and souredough bread
 
Hunter-Habib said:
I love mutton and those chops look absolutely mouthwatering ! Whenever I’m in New York, I always grab a rare mutton chop at the legendary Keen’s Steakhouse.

I love cooking too. These are pan seared Sambar venison backstrap steaks (rested in dry aged beef fat), sunny side up fried eggs, thrice fried goose fat potato wedges & Chimichurri sauce.
View attachment 693961
Click to expand...
looks good I love chimichurri
 
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