OutdoorMissouri.com

Got any new recipes?

I tried a Cordon Bleu Casserole recipe last week that was very tasty. Instead of chicken, I might be able to sub wild turkey and the ham from a wild boar. I dunno, will have to try it 1st .

I wouldn't use ham, the salt will be too strong with the bleu dressing. You could use spaghetti squash in the casserole.

Bleu dressing? Bleu dressing is nothing other than melted swiss cheese and lots of it.

Right......But with the salt in the ham and the "melted cheese" it might be a little over whelming. Now a pork shoulder cut into chuncks or strips might be better.

Could go with an all white meat dinner, get some extra-large mushrooms and stuff them with precooked curied lobster tail meat, simmered in a nice white wine or a light blush until the shrooms are tender.

Wine selection for that dish would possibly be a white creamy burgundy or a California chardonnay.

Bollinger Spec Cuvee Brut 1829 A little expensive but worth every penny! I have to stop now, I am getting hungry!!!

Huh, I would smoke the wild turkey and drink a bottle of Jack Daniel's WTF, is wrong with you two?? Ruin a perfectly good turkey and waste $100 bottle of wine on wild turkey?

Now wait a minute, I didn't say anything about Turkey!?

The wine selections were for the shrooms and lobster, Fishin.



A Pinot Noir would be my pick for smoked turkey; a red wine slightly more robust than white wines. It should compliment the smoked flavor of a wild bird.

Good choice for Smoked white meats.Penfolds '82 Grange Hermitage would be better for a smoked or BBQ red meat!

Sorry my bad, I missed a post. The mushroom caps with lobster sound good but I would have to stick with a white such as Vignoles but I tend to like sweeter wines.

I never understood the allure of wine. It all tasted the same to me... like chit!

Hobie, the idea of a wine is to excite your taste buds so the flavor of the meals is enhanced.