A game Christmas feast

[Kevin Peacocke]

There is nothing that evokes the Christmas spirit quite like a lavishly set table with crackers and decorations, ready to receive an assortment of hearty game delicacies.
Here is our menu for this year:
Starter 1: asparagus with hollondaise sauce and ribbons of smoked trout.
Starter 2: pickled Kariba bream fillets.
Starter 3: thin sliced breast of smoked francolin with rosella jelly sauce.
Main: roast leg of milk soaked bushpig, swimming in gravy with creamed mashed parsnip and potato.
Turkey and gammon ham to accompany the pig.
Dessert: rich trifle with sherry and cream.
Finally relax by the fire with Scotch, sherry, cigars and chocolates.

This is a sit down affair that is spread over a few hours with a bit of lounging around between courses to appreciate it all.
So what will be your game this Christmas?

 

[Zambezi]

Haven't quite got to the menu stage but whatever it is it HAS to contain Yorkshire pudding and crispy roast potatoes with lashings of gravy!

 

[VertigoBE]

I’ll be preparing roedeer (young buck I shot this Saturday) in a wine or dark-beerstew for the family, together with gratin dauphinois and winter vegetables.

Haven’t given the starters a lot of thought yet.

 

[Tally-Ho HUNTING SAFARIS]

There is nothing that evokes the Christmas spirit quite like a lavishly set table with crackers and decorations, ready to receive an assortment of hearty game delicacies.
Here is our menu for this year:
Starter 1: asparagus with hollondaise sauce and ribbons of smoked trout.
Starter 2: pickled Kariba bream fillets.
Starter 3: thin sliced breast of smoked francolin with rosella jelly sauce.
Main: roast leg of milk soaked bushpig, swimming in gravy with creamed mashed parsnip and potato.
Turkey and gammon ham to accompany the pig.
Dessert: rich trifle with sherry and cream.
Finally relax by the fire with Scotch, sherry, cigars and chocolates.

This is a sit down affair that is spread over a few hours with a bit of lounging around between courses to appreciate it all.
So what will be your game this Christmas?

so what time should we arrive??

send me a location

 

[Kevin Peacocke]

Haven't quite got to the menu stage but whatever it is it HAS to contain Yorkshire pudding and crispy roast potatoes with lashings of gravy!

Get hourself to the Old Rose pub down near Rivonia crossing, they do a beef and pork roast every sunday, crackling and Yorkshire pud. The best in Jhb.

 

[Zambezi]

I'll definitely make a note of that Kevin.

 

[Rare Breed]

There is nothing that evokes the Christmas spirit quite like a lavishly set table with crackers and decorations, ready to receive an assortment of hearty game delicacies.
Here is our menu for this year:
Starter 1: asparagus with hollondaise sauce and ribbons of smoked trout.
Starter 2: pickled Kariba bream fillets.
Starter 3: thin sliced breast of smoked francolin with rosella jelly sauce.
Main: roast leg of milk soaked bushpig, swimming in gravy with creamed mashed parsnip and potato.
Turkey and gammon ham to accompany the pig.
Dessert: rich trifle with sherry and cream.
Finally relax by the fire with Scotch, sherry, cigars and chocolates.

This is a sit down affair that is spread over a few hours with a bit of lounging around between courses to appreciate it all.
So what will be your game this Christmas?

Simply awesome! Merry Christmas Kevin to you and your family!

 

[VertigoBE]

I’ll be preparing roedeer (young buck I shot this Saturday) in a wine or dark-beerstew for the family, together with gratin dauphinois and winter vegetables.

Haven’t given the starters a lot of thought yet.

And of course drinks wise it’ll be the best beer in the world: Westvleteren Triple , I got my hands on two cases luckily.

And quite a few Rhum Ti-Punch (40-50% rhum with cane sugar and lime juice)

Oh yeah and red whine for the dinner and Rhum vieux as a degustif

 

[Tundra Tiger]

That still seems WAY far out. I am working at seeing my daughters get home safely first and we keep getting pounded with snow; who knows how many more times I'll still need to plow in the coming weeks. I will offer up this: it'll likely involve moose (to offer up the Alaskan perspective) ham (just because I like ham), a lot of gravy (one of my few honest talents), and homemade in the oven macaroni and cheese.

As always, fun post Kevin.

 

[375er]

There is nothing that evokes the Christmas spirit quite like a lavishly set table with crackers and decorations, ready to receive an assortment of hearty game delicacies.
Here is our menu for this year:
Starter 1: asparagus with hollondaise sauce and ribbons of smoked trout.
Starter 2: pickled Kariba bream fillets.
Starter 3: thin sliced breast of smoked francolin with rosella jelly sauce.
Main: roast leg of milk soaked bushpig, swimming in gravy with creamed mashed parsnip and potato.
Turkey and gammon ham to accompany the pig.
Dessert: rich trifle with sherry and cream.
Finally relax by the fire with Scotch, sherry, cigars and chocolates.

This is a sit down affair that is spread over a few hours with a bit of lounging around between courses to appreciate it all.
So what will be your game this Christmas?

What time should I arrive?

 

[Kevin Peacocke]

That still seems WAY far out. I am working at seeing my daughters get home safely first and we keep getting pounded with snow; who knows how many more times I'll still need to plow in the coming weeks. I will offer up this: it'll likely involve moose (to offer up the Alaskan perspective) ham (just because I like ham), a lot of gravy (one of my few honest talents), and homemade in the oven macaroni and cheese.

As always, fun post Kevin.

Ham is so good, I boil mine in a 50/50 mix of water and ginger ale with an onion, a carrot and a celery stalk. And for the glaze tons of honey. You know you have cracked the ham when it is moist and juicy in the middle. Hmmmmm..

 

[BourbonTrail]

Sounds fabulous Kevin.

Normally we have beef or venison Wellington with truffle/shiitake duxelles, but with beef prices/scarcity, and my failed deer season, we will likely be having duck this holiday season. Although, I may try to get out for some last minute rabbit hunting.

We haven’t quite figured the full menu out yet. I’ll see if I can sneak some pictures to post when we do.

 

[Kevin Peacocke]

Sounds fabulous Kevin.

Normally we have beef or venison Wellington with truffle/shiitake duxelles, but with beef prices/scarcity, and my failed deer season, we will likely be having duck this holiday season. Although, I may try to get out for some last minute rabbit hunting.

We haven’t quite figured the full menu out yet. I’ll see if I can sneak some pictures to post when we do.

Yes please do BT, we must all post pics of our tables and fare.

 

[Captain Munro]

Haven't quite got to the menu stage but whatever it is it HAS to contain Yorkshire pudding and crispy roast potatoes with lashings of gravy!

My Mum makes good Yorkshire pudding and roast beef on Christmas eve! Love that stuff.

 

[revturbo9967]

Dinner will be at my in-laws. Prime rib is on their menu with a bunch of the usual sides. I'm going to make antelope sausage and then turn them into armadillo eggs for an appetizer. Hopefully they come out good!

 

[Captain Munro]

Dinner will be at my in-laws. Prime rib is on their menu with a bunch of the usual sides. I'm going to make antelope sausage and then turn them into armadillo eggs for an appetizer. Hopefully they come out good!

What time should I be there? Haha!

 

[Kevin Peacocke]

Dinner will be at my in-laws. Prime rib is on their menu with a bunch of the usual sides. I'm going to make antelope sausage and then turn them into armadillo eggs for an appetizer. Hopefully they come out good!

Pray tell, what is an armadillo egg?

 

[revturbo9967]

This is the recipe I'm going to try. Its basically a sausage and bacon wrapped hot pepper, stuffed with cheese and smoked. They're big in Texas.

 

[YancyW]

Pray tell, what is an armadillo egg?

I'm not going to spoil it, but you are in for a treat....

 

[revturbo9967]

I will make the antelope sausage with my own recipe. LOTS of fat, ground speed goat, hot peppers and herbs from the garden. (which I've grown myself and dried )