Several nicknames exist for the American Woodcock—timberdoodle, Labrador twister, mudsnipe, among others—though during my first few maiden hours chasing them last fall, I came to know them simply as “the woodland knuckleball.” Continue reading “Fungi and Feathers Make for Great Cuisine: Woodcock and Hen of the Woods Teriyaki Stir-Fry”
There is no hunt that requires a greater sense of poise than wild turkey.
A hunter sits with his or her back to a tree to distort their silhouette, ignoring the knots forming in the back, calves going numb, after hours of remaining motionless.
A paranoia persists: What is out there that I can’t see, watching me. Continue reading “Never Hurry A Curry: Wild Tom Thai Red Curry Soup”
Teriyaki, when loosely translated, refers to both the shiny and grilled nature of the dish. The teriyaki method of cooking originated in Japan hundreds of years ago, though, today, variations of the sauce and technique vary throughout the world. Still, most recipes follow the fundamentals: grilled or broiled meat tossed in a sauce reduction of soy sauce, mirin and honey or sugar. Continue reading “Quick, Hot, Delish: Pheasant Teriyaki Stir-Fry”
Since the pheasant originally hails from the East, it only makes since that its meat both accommodates and accentuates Eastern spices and recipes. The dish satay, though its origin remains unclear, is traditionally believed to have originated in Indonesian or Malaysia as a street vendor adaption of Indian kebabs. Marinated in a mix of special spices and skewered with bamboo sticks then grilled over an open flame, this variation of pheasant makes for quite a treat when you pair it with a Thai peanut sauce made famous by The Elk Public House in Spokane, Washington. Satay can be served over jasmine rice or ketupat (rice dumplings). Feel free to forego the homemade marinade recipe and instead marinate your pheasants strip in your favorite store-bought sauce. However, be certain not to miss out on this great-tasting Thai peanut dipping or drizzle sauce. Continue reading “Grilled Pheasant on Sticks with Spicy-Peanut Dipping Sauce: Pheasant Satay”
It is the perfect remedy for a strong feather-fur drive — a day spent stalking the edges of maple tree groves and cornfields, bagging both squirrel and pheasant.
Squirrel serves as a delicious supplement to any upland bird meal, because the lean meat complements fowl proteins nicely while also adding its own distinct flavor — what some might compare to chicken or even pork. Continue reading “Dual Sport Makes for Delicious Dinner–Squirrel and Pheasant Korean-Style Meatballs”