How To Bone and Carve Wild Birds Bone Clean the bird as usual and singe. With a sharp-pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting off the flesh from the bone and preserving the skin whole; run the knife down...
Roasted Elk In Beer Sauce Recipe Ingredients (serves 4): 1 elk roast (about 3 to 4 pounds) 1 yellow onion, peeled and sliced 1/2 cup chili sauce 2 tablespoons brown sugar 2 cloves garlic, peeled and minced 12 ounces beer Salt and black pepper, to taste Preheat the...
What Is Game? A Few Foundational Points On Game: Under the generic name of game, we understand and include all the animals good to eat which live free in the woods and fields. To the culinary point of view, game is divided in three classes: large, medium and small....
Introduction To Hunting And Cooking Wild Turkey Nearly 2.5 million hunters in the United States pursue wild turkey each year, making it the second most hunted game after deer. The wild turkey is often mistakenly thought of as an “upland game bird.” But...
Introduction to Upland Birds from THE MANEATER FISH AND GAME COOKBOOK My early exposure to upland birds was pretty limited. We had almost zero pheasants in the area of Michigan where I grew up and there was no dove season. i never ran into any quail, sharptail grouse...
Timetable for Cooking Game (According to Size) Venison – Well Done – 30 to 40 minutes Venison – Rare – 20 to 30 minutes Large Game – Roasted – 20 to 40 minutes Large Game – Broiled – 15 to 20 minutes Small Game...
Trout On The Table – Part 5 CRAB-STUFFED TROUT For a truly toothsome combination of flavors, one sure to impress even dyed-in-the-wool trout aficionados, give this a try. It works best with smaller trout (under 10 inches) of precisely the type likely to make up...
Field Dressing Equipment – Small and Large Game, and Wild Game Birds Once you have successfully identified and targeted your specific game, the real work will begin if you have downed you animal. For small game and birds, the task isn’t terribly daunting,...
Trout on the Table – Part 4 Ingredients for Honey Pecan Trout: 2 pounds trout fillets (fillet large trout or split small fish down the middle and remove as many bones as Possible—leave the skin in place) ½ cup all-purpose flour Salt and pepper to taste ½ cup...
Making a game bird terrine is a lot of work, but it’s well worth the effort when you want to make a lasting impression on your guests. You could spend a week studying the distinctions between terrines and pâtés and not fully understand it all, but here’s a...
