While spatchcocking (removing the spine to butterfly an entire bird) is often used for larger poultry such as turkey, the technique also works beautifully on pheasant. Additionally, there are a few extra benefits for employing this technique. Continue reading “With Your Last Hurrah for BBQ Season, Spatchcock Your Wild Birds”
I contend the first bite of wild game should taste as authentic as possible. That first meal is as an extension of a memory—an unforgettable day, one of hard work and adrenaline and the calm sense of reverence following that first kill. In recounting the experience to friends and family, you won’t dare hide one single detail. You want to share the moment as authentically as it happened. So why would you wish for anything less than the real deal when initially tasting your trophy or having others flavor it for the first time? Continue reading “Minimalism Should Be Your Mantra When Flavoring Wild Game for the First Time: Canada Goose”
Ask most bird hunters and they might tell you there’s no such thing as a fowl tenderloin. After all, on the backside of any bird—where one would expect to locate a tenderloin, since that is where they are found on cattle and deer—there is little more than bone and gristle.
I myself doubted such a succulent cut existed on any wild bird until a few years ago, when a friend introduced me to a mouth-watering piece of bird hidden in an unexpected location. Continue reading “Think You Know Your Tenderloins? Wild Turkey Tenderloin and Gnocchi with Chardonnay Beurre Blanc”
When four friends limit out on pheasants and one guy calls dibs on gizzards, much like the childhood game of calling “shotgun,” there can be no argument. Continue reading “The secret to great gizzards, same as the Irish folk song: beer, beer, beer”
Let me get this out of the way: The best brine ingredients should create a strong reaction for your taste buds, otherwise they don’t belong. Continue reading “Learn the Secrets Behind Improving Your Brines: Hickory-Smoked Ginger Pheasant”
After the doldrums of late-winter—those weeks when the ice has started to thaw on lakes statewide, leaving little opportunity for fishing—spring is a welcomed reprieve from cold days with little sunshine. For us hunters and foragers in particular, spring represents the opportunity to pursue some of the rarest, most-elusive table fare the year will have to offer and serve it up in some classic or new favorite dishes. Continue reading “Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
There is no such thing as too many burgers in one’s diet, but some hunters may be looking for a variation on their favorite venison patty. Continue reading “One Method for Improving a Pub Patty: The Deer John Burger”
The origin of hunter-style gravy, or “sauce chasseur” as the French call it, remains rather unclear. Seen on modern menus today, the term hunter-style or hunter’s sauce typically refers to a recipe that includes sautéed mushrooms and is made from beef demi-glace. Some sources suggest the sauce got its name from the practice of hunters returning home from a successful hunt and foraging for mushrooms along their route. Other sources speculate instead of wine—a common ingredient in modern hunter-style gravies—hunters employed the blood from their kill in the recipe. I prefer to believe the latter and have sought to create a recipe that aims to celebrate the ritualistic nature of returning home from the woods after a great day bagging grouse. Continue reading “Real Hunters Know Their Gravies: Roasted Grouse with Hunter-Style Gravy”
Much like mail carriers, deer hunters live by an unspoken creed— neither rain nor snow nor heat nor the gloom of the early morning will keep us from the field.
In that same regard, adverse weather will never curtail our zeal for a flame-grilled supper. Continue reading “How to Avoid a Grill-Master Felony: Venison Carne Asada”