Eat What You Hunt
Eat What You Hunt
I made this back in October on a grouse hunting trip. Before cooking the meat I “bled” it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird and cut the “dark meat” pieces small keeping the breasts whole. I sauteed […]
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 […]
If you prefer poultry’s dark meat, are planning a holiday meal for 6 to 8 people, or are just an adventurous cook, maybe it’s time for you to learn how to roast a goose. The cooking process is not too hard and the results are juicy and tasty meat. Goose is extremely fatty, similar to […]
There are a lot of ways a roasted goose can go wrong—and it’s not light work to pluck and cook one, which is why I think a lot of people just breast their birds. However, all that work is worth it if the job is done right. A well-cooked Canada goose not only makes for […]
Follow Jack Hennessy for all things cooking, family, and hunting at @WildGameJack on Instagram and @BraisingTheWild. In terms of flavor, the Canada goose is definitely the most undeservedly criticized of wild birds. While I’ll concede a portion of its unsavory reputation is owed to its diet, which is often dependent on its environment, it’s my firm belief that […]
People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. Not knowing any better, I listened and never really got into goose hunting. On a few occasions, I was able […]
There’s no need to hang grouse, as it already has the perfect game flavour The further into the season you get, the gamier the birds will be For older grouse slow pot roasts and casseroles work best It is important to clean the grouse out thoroughly as any remaining blood will cause the bird to […]
Serves 4 4 Grouse cleaned. (Ask your butcher for oven ready birds) Chipolatas Sausage wrapped in bacon Runner Beans Game Chips Bread Sauce Crab apple jelly Gravy Method: Preheat the oven to 210°C. Season the grouse well inside and out. In a hot frying pan add a little oil and brown the grouse on all […]
Ingredients: 2 1/3 cups water 3/4 cup dry sherry 1 pkg (5oz.) long-grain white and wild rice mix 1 can (4oz.) sliced mushrooms, undrained 1 tablespoon margarine or butter, melted 2 whole dressed ruffed grouse (1 to 1 1/4 lbs. each), split in half, skin removed. Heat oven to 325°F. In a 13 x 9 […]
Chipotle Grouse Sandwich If you love eating wild game as much as us, this time of year is… delicious. Recently, we went upland bird hunting in Manitoba’s Eastern Region and harvested a beautiful ruffed grouse. After getting back to the truck, Josh McFaddin cooked up an amazing Chipotle Grouse Sandwich. This is a certainty a […]