Love the picture of the dinner line Roger. There's a couple of stories in that picture alone.
First, you can see the crutches leaning up against the counter top on the right. In the Shrewhaven TV show on the other thread, Tim mentioned that he came up and hunted on crutches one year. Well, that was the year and I was one of the happiest dudes in camp to help track and drag a deer that Tim shot out of a tent blind down in the pines off the big hayfield (it was easy access for him-flat and a two track trail). Tim was also very excited as he thought there was no way he could ever come to camp on crutches. One of my first years in camp, I was one week off of crutches myself and my ankle was still super tender so I bought a big pair of insulated pack boots that had extra room to fit my swollen ankle in and I limped around the woods that year.
Second, the dinner being served in the picture is leg of lamb (and twiced baked potatoes with a side of greek dressing marinated cukes and tomatoes). Well, one of the two cooking debates is do you serve mint jelly with lamb and do you flour your venison loin medallions before sautéing them? Greg is of greek decent and a Culinary Institute of America (the good CIA) trained chef. Put those two together and that guy knows lamb. Our lamb is marinated in a mixture of red wine, olive oil, fresh garlic, oregano and rosemary along with fresh squeezed lemon juice. It comes off the grill rare/medium rare and melts in your mouth. Now why anyone would want to mess up those fabulous flavors with mint jelly is beyond my thought process, but alas, you can see a jar of mint jelly in the picture. :eek: :p
We're not going to even go down that road about flouring venison loin medallions, otherwise there might be a thread started titled 'new Shrewhaven Lodge member needed' here on Tradgang.
p.s. I think even the Yoopers (locals of the upper peninsula of Michigan) don't use mint jelly on their lamb, because they don't sell it locally.
Topic: Att: Shrew Haven hunters (Read 1126 times)
