Late Archery Season in BC

[Normous]

Holiday Cheers Matt and family!
Hope ya all have good health in 21.

[mr meat]

Congrats on the does and the story

[IronNoggin]

Thanks for all the kind words Folks! Certainly Appreciated!

I was wondering, would you share your recipe for the Brussel Sprouts and Pine Nuts??

Roasted Brussel Sprouts with Pine Nuts

INGREDIENTS

· 1/2 cup pecans(we use pine nuts)
· 6 slices bacon
· 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
· 3 tablespoons extra virgin olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
· 2-1/2 tablespoons balsamic vinegar
· 1 tablespoon maple syrup

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.

4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot

..................................

The hunt was everything it should be - frustrating at times, exciting as hell on others, but most of all a refreshing of my very soul.
Something that was desperately needed, and something that has brought me back home with a much improved attitude.
Many Thanks to the Goddess of The Hunt for allowing that to be...

Cheers,
Nog

[AJ01]

Thanks for all the kind words Folks! Certainly Appreciated!

I was wondering, would you share your recipe for the Brussel Sprouts and Pine Nuts??

Roasted Brussel Sprouts with Pine Nuts

INGREDIENTS

· 1/2 cup pecans(we use pine nuts)
· 6 slices bacon
· 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
· 3 tablespoons extra virgin olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
· 2-1/2 tablespoons balsamic vinegar
· 1 tablespoon maple syrup

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.

4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot

..................................

The hunt was everything it should be - frustrating at times, exciting as hell on others, but most of all a refreshing of my very soul.
Something that was desperately needed, and something that has brought me back home with a much improved attitude.
Many Thanks to the Goddess of The Hunt for allowing that to be...

Cheers,
Nog

Thanks Matt!!
May you and yours have a wonderful, happy, healthy and safe holiday season!!
Take care in 2021....

AJ

[DuckHunt]

We like brussel sprouts and this provided us another recipe to use up more pecans. It's wonderful.

Since it's the off season, maybe we need to start a recipe thread so we can increase our enjoyment of game this time of year. Perhaps we need an Excalibur Cookbook.

[AJ01]

We like brussel sprouts and this provided us another recipe to use up more pecans. It's wonderful.

Since it's the off season, maybe we need to start a recipe thread so we can increase our enjoyment of game this time of year. Perhaps we need an Excalibur Cookbook.

I'm think the "Master Cook" Matt should be in charge of the cookbook!!!

[xcaliber]

DH, that looks amazing!

[maple]

Glad you made the wise decision to go Matt. Even gladder it turned out supremely well for you. Good job.