April 14, 2012
Dripping Springs, Texas
We have just completed the third annual Wild Game Dinner that my father-in-law hosts. The event gives everyone a chance to clean out their freezers and try a few new recipes, while enjoying the company of close friends and family. This year the Good Lord decided to bless us with 30 mile per hour winds that successfully kept us cool but definately made keeping fires and pits at the correct temperature for cooking somewhat of a task.
Tara, Sawyer and I arrived at her parents a little after 8:00 Friday evening, and we began preparing the feast for Saturday. The backstrap "crown", the whole pig and a new item to the menu this year, the "fattie" were prepped.
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| The Venison Backstrap "Crown" |
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| Whole Pig |
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| Beginning the "Fattie" |
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| Ready for the Grill |
We made two "Fatties". The first we made with venison/pork pan sausage and assorted vegetables. The other had an Italian spin with marinara sauce, mushrooms and spinach.
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| Original Fattie |
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| Italian Fattie |
We lit the fire around midnight to get the coals going for the pig. Dealing with wind and trying to get the pit to the desired temperature took a little longer than anticipated, and we finally put the pig on at 2:00 AM.
After some much needed sleep, it was time to put a few more logs on the pit with the hog and start the Crown.
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| 5 1/2 hours on the heat |
As the day progressed, we cooked the Fatties and quail.
Time to eat!!!!
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| Quail |
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| The Crown |
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| The pig |
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| Original Fattie |
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| Italian Fattie |
There were several other dishes I did not get pictures of including chukar and fried venison backstrap.
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| Hard at work. |
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| Lori Darlin' sneaking snacks |
This event is the once a year time that Tara wears a camo shirt. This was also Sawyer's first time to wear her camo.
After a long night and day of cooking and eating, everyone was full and worn out... Even the dogs.
Now it is time to start restocking the fridge for next year.
Happy Hunting,
