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”
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”
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”
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”