Jen and Steve couldn't make it to the official Hallowiener this year due to the wedding of Steve's best friend. So on Wednesday we gathered up our leftovers and went down to Zach and Sarah's for a second (and less beer-soaked) Hallowiener. Rather than just tossing everything on the grill, we actually took the time to prepare some of the meats and have a real dinner.
We marinated the remaining bear loin in a wine and lemon-juice mixture that we found online, then roasted it. The alpaca and venison loins were covered in grill rubs and grilled. Sarah found a recipe for the unagi that involved coating it with a delicious fish sauce. And we fried up the remaining rabbit and python sausages with some onions and bell peppers. The results were delicious across the board, and it was nice to have a slightly more adult variation on Hallowiener.
I'd really like to see this party evolve in the coming years as we start to have kids. The party we've been throwing for the past few years has a definite shelf-life. We just won't be able to sustain it for too much longer. But if we can start focusing in on 2 or 3 exotic meats and throw a fun dinner party, we'll be able to keep doing this for as long as we can find meats and recipes.
I'm glad we were able to have the second Hallowiener, both to try out a few recipes and to share around the leftovers. With Kevin leaving next week, it'll be nice to not get stuck with a fridge full of game that I have little interest in cooking. This way everyone got to enjoy the meat just a little more.
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