Author Topic: Someone Came To Hog Heaven... (Read 637 times)

Over&Under · « **Reply #20 on:** April 25, 2012, 12:00:00 AM »

Quote

Originally posted by Killdeer:
Nothing like a good Port, a campfire and tenderloins on a stick!

Sorry.
Killdeer

Mmmmmmmm.....Port:). Love me some port...and that pic is making my mouth water:)

smokin joe · « **Reply #21 on:** April 25, 2012, 12:38:00 AM »

With venison: Malbec and Bordeaux are what I like right now.
With pork: pinot grigio

Good thread Ray. It reminds us that eating the beast is part of the game.

To toast the hunt and the company of fellow bow hunters -- Bourbon on the rocks.

Bowwild · « **Reply #22 on:** April 25, 2012, 03:46:00 AM »

Coke Zero for me, aged less than a week. I like it with my animal crackers.

Piratkey · « **Reply #23 on:** April 25, 2012, 05:00:00 AM »

Venaison and red wine:thumbsup:

2treks · « **Reply #24 on:** April 25, 2012, 07:27:00 AM »

I really like the way Killi rolls.

Them are some of the best pics I have seen,

CTT

tarponnut · « **Reply #25 on:** April 25, 2012, 01:26:00 PM »

Grilled wild pork and Flor de Cana rum ain't a bad combo either.

The Vanilla Gorilla · « **Reply #26 on:** April 25, 2012, 01:57:00 PM »

I spent many nights on the creek baiting trotlines with one hand and a $1.99 bottle of Boones Farm in the other. I prefer mountain berry with my wild game!

BOWMARKS · « **Reply #27 on:** April 25, 2012, 07:39:00 PM »

"Boones Farm" Oh my how that brings back the younger memorries.

Sam McMichael · « **Reply #28 on:** April 25, 2012, 08:42:00 PM »

I generally prefer a Cabernet Sauvignon or a Merlot with a meat dish. Then afterwards, I like copious quantities of a good single malt by the camp fire.

But with fish give me a dark BEER.

JJB · « **Reply #29 on:** April 25, 2012, 09:35:00 PM »

Wine making is another hobby that I really enjoy. The labels are usually pictures from being out in the woods with our bows. We save our best venison cuts to grill out at our cabin with it, hard to imagine a better meal.
-Jay

adkmountainken · « **Reply #30 on:** April 25, 2012, 09:54:00 PM »

For me Jim Beam goes well with, well just about anything.... also pretty found of Purple hooch, got to ask Drewsbow about that stuff, sure interferes with trying to shoot through a crony!!!!

Mark Normand · « **Reply #31 on:** April 25, 2012, 10:07:00 PM »

Quote

Originally posted by BOWMARKS:
"Boones Farm" Oh my how that brings back the younger memorries.

Yea me too, bad memories that are better left forgotten !

Ray did our S La coonazz get there yet? That guy can sho nuff cook y'all some fine cajun meals.

Gen273 · « **Reply #32 on:** April 25, 2012, 10:38:00 PM »

What does this have to do with Trad Bowhunting?

Orion · « **Reply #33 on:** April 26, 2012, 12:11:00 AM »

Killy: Always thought you were pretty cool, but bourbon and a cigar before and/or after dinner. You're a goddess!

Wickles · « **Reply #34 on:** April 26, 2012, 01:28:00 AM »

Poon nut... Flor Da Cana is my favorite!!! Got turned onto it in Costa Rica by some friends years ago. Can't go wrong with a flor da Cana on the rocks or ginger with or without straps. Not easy to come by around here.

KBetts I would love that coffee encrusted loin recipe? I'd imagine some flor da Cana would wash that down just right. I'm sure the right bottle of red wouldn't be too hard to pair with that either...

Jeff Nash · « **Reply #35 on:** April 26, 2012, 02:57:00 AM »

Well I'm off to bed..with my tummy rumbling and my cravings for meat and spirits unsatisfied...However, that's not nearly as unsettling as the camp pictures...I think I won't have to open the door to leave my office tonite; as I can now walk right under it!
Somewhere between the stale MRE's and freeze dried chile mac I have truely been lost, no matter what direction I was going...

Actually truth be told my stomach started grumbling after the roadkill comment.... :eek:

cacciatore · « **Reply #36 on:** April 26, 2012, 03:48:00 AM »

Wine and boars are at home here!
living in a grape country I can be pretty picky on my choices;150 different qualities of wine just in my area.My choice is a Barolo for stag and roe deer,Barbaresco or Nebbiolo for the rest,and a barriqued Barbera excellent with the wild boar where they marinate too.

KentuckyTJ · « **Reply #37 on:** April 26, 2012, 07:43:00 AM »

Since I am from Kentucky the only thing we wash down with is a good Bourbon. With that said I am still trying to get used to Bourbon and cereal.

Wickles · « **Reply #38 on:** April 26, 2012, 10:42:00 AM »

Poon nut... Flor Da Cana is my favorite!!! Got turned onto it in Costa Rica by some friends years ago. Can't go wrong with a flor da Cana on the rocks or ginger with or without straps. Not easy to come by around here.

KBetts I would love that coffee encrusted loin recipe? I'd imagine some flor da Cana would wash that down just right. I'm sure the right bottle of red wouldn't be too hard to pair with that either...

Slasher · « **Reply #39 on:** April 29, 2012, 12:18:00 AM »

A good beer or decent wine with game is awesome!!!

I like a french or chilean red with venison... There's a Puerto Viejo chilean cabarnet while reasonably priced is awesome with peppered tenderloins!!!

When warmer I like a good cold bass pale ale or an amber microbrew!!!

Afterwards a decent whisky or bourbon to end the night with... no coke!!! just a lil ice


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Author Topic: Someone Came To Hog Heaven... (Read 637 times)

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