What's for Supper?

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Robson Valley

Full Member
Nov 24, 2014
McBride, BC
Had my second big hit of venison in cream-mustard sauce last night. Dill pick acidic.
For copyright reasons, you need the book for the recipe. "Kill It and Grill It." Ted & Shemane Nugent.
All I could think about was knocking down a few Muntjac as a sub for our venison.

I have 4 quite different dry rub spice mixes for BBQ. Every one of them runs about 1/4 of the original sugar.
Sugar sweet isn't a valuable meat taste. I can't find anybody who enjoys that.
Disliking a heavy sugar overtone has to be just plain normal.

Tonight might be Greek something or other. Must collect the fixings for tamales.


M.A.B (Mad About Bushcraft)
Jan 15, 2011
The pie was beautiful.

Waitrose brand. One supermarket here import some Waitrose stuff. British airways fly it in. A life saver....

We are now waiting for the Waitrose Smoked X-mas ham to come in. We do not like the north American hams, much to sweet for our uneducated European palates!
NOTHING can beat a proper Virginia ham. LOL Sweet? More salty than sweet. That said, whoever cooked the ham today did so properly in pineapple juice and a honey baste.

Today/tonight's Thanksgiving feast included one of those Virginia hams, 2 turkeys (1 smoked and 1 roasted) cornbread dressing, mac & cheese, mashed potatoes, green bean casserole, oven roasted brussel sprouts with bacon, sweet potato casserole, dinner rolls, giblet gravy, and cranberry sauce.

The dessert choices were 1 pecan pie, 1 pumpkin pie, 1 sweet potato pie, a banana pudding, and a chocolate lasagna.
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Apr 19, 2018
Clearing out the freezer is the current project here too. So, today it is chicken thighs, roasted, skin-on with plenty of salt and rosemary, peas, plus barley cooked in chicken stock. There's a load of broccoli greens too. Nice and tart. There is a big bag of blueberries need seeing off also, plus some peaches. Theys'll be stewed, with custard for 'ron.