Grouse Fried Rice and More

                                         You could do this with grouse or pheasant or chicken. Lucky me I am 1 for zero on grouse this yr because my brown lab pup brought me home a grouse the other day. Good dog. It reminds me of my grouse hunting days back in the late 60's at Many Point Scout Camp in NW Mn when I got a triple on grouse once. Two hours for a limit of six was not uncommon.
                                         Jim Kadlec and I were hiking a logging trail up to the Beaver Lakes for ducks on opener.. Grouse were flushing like cazy.  The law said you couldn't shoot anything till noon.  Finally we said to hell with the law because we weren't shooting ducks early which was the point of the law and 5 grouse got up in front of us and I shot one just off the ground and the second about 10 feet up and to the right. Another lighted high in a popple tree to the left of the trail.I was yelling to Jim, " he's in the tree, he's in the tree" and Jim was hip shooting into the woods. I reloaded my JC Penney 12 gauge and shot him out of that tree. A triple on grouse. Best I've ever done.
                                However you get your grouse, one of the best ways to eat it is in a stir fry w/ brown rice and veggies - onions, sweet peppers, cherry tomatoes, mushrooms, crushed red pepper, garlic, sage and parsley. Stir a couple of eggs into it. It will remind you of one of your best hunting days ever.  

Duck Soup with Lentils and Root Vegetables

                              Lentils and root vegetables are the perfect accompaniment to this luscious and wild duck soup. See previous post for marinade and cooking of duck. Saute onions, carrots, celery,add water, a beef and a chicken bouillion cube, garlic,bayleaf, sage,mint and simmer a half hr until vegetables are tender. Add finely diced cooked duck breast,frozen garden tomatoes and get hot.  Serve w/ artisan bread for dunking. Cabernet on the side. Yaas.                           

Knives. Stainless is Bling. Game is Not.

         
                    So now that you're getting your annual game, you are cutting it up, cooking it, carving and serving it. A quality appropriately shaped utilitarian knife is essential. You can spend hundreds of dollars acquiring chef branded and/or endorsed famous brand named stainless steel ones, or you can get on ebay or better yet check out local antique shops and get vintage OLD HICKORY high carbon steel knives at a fraction of the cost. Like $12.00 total for these 3 - an 8" chef's, an 8" butcher/carver and a 6 "boning knife. With a hanging wooden display board as well( not necessary).
                 Ontario Knife Company made these" Tru-Edge"  knives for many years( made in the USA). The 1050 high carbon steel knives are easy to put an edge on with a diamond dust steel and hold their edge exceptionally well. Keep them clean and unstained with soap and water and a scotch brite pad. Don't soak them in dishwater or put them in your dishwasher.Dry them with a towel after washing as they will rust if left wet. 30 seconds cleaning is all it takes after use. Far superior all around to any stainless knife that I have found or used in 40 yrs of professional knife use.
               Stainless is bling. Game is not.    

Duck Breast Pate w/ Homemade Crackers

              A wild duck tastes like everything it ever did or ever ate. That is exciting. If you are lucky enough to get one or more, you should bone it out and soak it/them in a marinade involving red wine, balsamic vinegar, onions, garlic, olive oil, herbs de Provence and crushed red pepper, worcestershire and mustard. That is complex, but so is a northern mallard. A perfect match. You could soak them for a day to a week in the fridge ,and then saute them gently in butter till done. Chill.
             Finely dice duck meat, add 1/3 cream cheese and a little milk to get a soft consistency.Shape in a round and top with jalapeno jelly. Chill. Serve with homemade crackers.