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Comment by Peter Emberley on July 15, 2014 at 10:16am

Wild Grouse with Lime

Ingredients:
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Directions:
Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in re-sealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Comment by Peter Emberley on July 15, 2014 at 10:15am

Roast Partridge

Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sautéed in butter, and mushrooms simmered in water with a little lemon juice and sautéed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.

Comment by Peter Emberley on July 15, 2014 at 10:15am

Oriental Grouse

1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper

Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

Comment by Peter Emberley on July 15, 2014 at 10:12am

Fried Rabbit in Breadcrumbs
3 tb Milk
1 oz Flour
1/4 ts Salt
1/4 ts Black pepper
1 4 lb rabbit, cleaned cut into serving pieces
1 Egg; lightly beaten with
1 ts Water
3 oz Fresh breadcrumbs
Vegetable oil for deep frying
4 Parsley sprigs

Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes.

Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.

Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees.

Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately.

This can be served with sautéed potatoes and any fresh green vegetables.

Comment by Peter Emberley on July 15, 2014 at 10:11am

Brandied Rabbit in Mustard Sauce
1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard

Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.

Comment by Peter Emberley on July 15, 2014 at 10:09am

SWEET-SOUR RABBIT

Ingredients:
Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Directions:
Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.

Comment by Christopher Paddock on April 24, 2012 at 2:06pm

SMOKING 101 – WOOD SPECIES

Strong-Tasting Smoke Species

• Hickory is probably the best known wood for smoking. It has an assertive taste so be careful not to over do it. Hickory is especially good with beef, lamb, and wild game.

• Mesquite is probably the strongest flavored wood, and is used a lot for BBQ. Again, it’s good for smoking red meats and sausage if you take care not to over do it.
• Acacia smoke is much like mesquite in flavor, but not quite as strong.
• Oak gives off strong but mellow smoke. It is a good all-round smoking wood and works well with most meat.
• Walnut Both black and English walnut give off heavy flavored smoke. It's best to use them mixed with a lighter smoking species.

 

Milder Tasting Smoke Species

• Maple has an especially sweet flavored smoke that works well with lighter meats like pork and poultry.
• Ash is a dry, fast burning wood with lightly flavored smoke. Ash chips and sawdust need to be well soaked before using them in the smoker.
• Birch is very much like maple in its flavor and is another good all-round sausage smoking species.
• Alder is a very abundant species in the Pacific Northwest. The smoke is light and flavorful and has been the traditional wood used to smoke salmon and trout.
• Pecan has a flavor typical of other nut woods like hickory and walnut but is far milder. A good choice for light meat like pork.

 

Fruit Woods

All fruit woods are similar in the flavor of their smoke. It tends to be light and slightly sweet. Fruit wood is almost always a good choice for smoking, especially for wild game, waterfowl and fowl. Some of the better and more common species to use are:

• Apple
• Cherry
• Apricot
• Peach
• Pear
• Plum

Cedar

Cedar planks are popular for preparing salmon, but cedar chips are an expert's wood, and generally poor choice for smoking applications if you're not an experienced smoker as it can be difficult to work with.

Wood Species to Avoid

In general, if you don't want meat or sausage that tastes like paint thinner, don't smoke with resinous softwoods. Some specific woods to steer clear of are:

• Pine
• Fir
• Cyprus
• Elm

Comment by Christopher Paddock on April 24, 2012 at 1:52pm

Smoked Duck

The flavor of smoke pairs well with waterfowl. This recipe can be used with the big greenheads, tasty teal, or any other waterfowl (wild or domestic) you may have on hand.

For smoked waterfowl, an overnight brining is essential to keep the meat moist, and will remove a bit of the gamey flavor.

Remove the bone and skin from the duck breast halves, rinse well. For the brine, you will need...

• One quart of apple juice or cider
• 1/4 cup salt
• 1 bay leaf, crushed
• 1 clove of garlic, crushed (or dried equivalent)
• 1/2 teaspoon peppercorns, cracked or ground

This will yield enough brine for up to 1 ½ pounds of duck breast halves.

1. Mix the ingredients in a large bowl, making sure the salt is completely dissolved. Cover and soak the duck in the brine overnight.
2. After brining, give the duck a quick rinse in cold water and then pat dry with paper towel. Brush each breast half with vegetable oil (bacon grease is more traditional).
3. Light your smoker according to the instructions, and heat to 225 degrees F. (It’s best to use a fruit wood such as apple, cherry or pear for the smoke.)
4. Place the duck breasts into the smoker for one or two hours, depending on the size of the breast sections.

Note: Duck is ideally eaten medium rare, but if you prefer well done, smoke it a bit longer and take the breasts out when their internal temperature reaches 170 degrees. This recipe goes well with a wild rice mix and grilled asparagus, and served with red wine.

Comment by Christopher Paddock on April 24, 2012 at 1:46pm

Smoked Wild Goose

2 cups 1 cup 2 tsp 2 tsp 1 tsp 1 tsp 1/2 tsp

soy sauce brown sugar black pepper garlic powder cayenne pepper red pepper flakes (optional) ginger

(This makes enough marinade for the breasts from 2 Greater Canadas)

1. Clean up the breast halves. Check closely for shot (steel shot is hard stuff to be biting on). Slice the goose breasts into 1/2 inch thick strips, cutting lengthwise, and soak them in the marinade, covered and refrigerated, for eight to ten hours.
2. Light your smoker according to the instructions. Use your favorite wood to smoke the strips...goose has a lot of flavor and can handle a heavy smoke. Hickory is a good choice, as are any of the fruit woods (ie: apple or cherry).
3. Optional: before laying the strips in the smoker, add a few sprinkles of red pepper flakes. (That’ll help keep you warm the next time you’re waiting for the honkers in the blind.)
4. Smoke the goose at 200-225 Fahrenheit for one to two hours, or until the internal temperature is 170F according to a meat thermometer. Try not to let these smoke too long. They will start to dry out, and the sugar from the marinade can scorch.

Note: If you don't have a smoker or a grill, you can cook this wild goose recipe in the oven. Just stick a toothpick through one end of each strip, and hang them through the upper oven rack. Set the temperature to 225F, and they'll be done in about 1 1/2 hours. Lay foil on the lower rack to catch the drips or the wife won’t be happy!

Comment by Christopher Paddock on April 24, 2012 at 1:41pm

Simple Smoked Salmon

 

Things You'll Need

• Salt
• Brown sugar
• Garlic
• Teriyaki or soya sauce
• Large mixing bowl or large Ziploc bag
• Salmon fillets (with or without skin)
• Strainer
• Paper towels
• BBQ brush
• Vegetable oil

Instructions

1. To make the brine combine 6 cups of water, ½ cup of salt, ½ cup of brown sugar, 2 crushed garlic cloves or dried equivalent, and 1/8 cup of teriyaki sauce in a large mixing bowl. Place 2 - 3 lbs of salmon fillets into the brine, ensuring they are completely coated. Cover and refrigerate for 12 hours. (ALTERNATE METHOD: Place the salmon in a Ziploc freezer bag with a marinade made from a cup of soya sauce, 2 tablespoons of brown sugar and garlic, and refrigerate for 12 hours, turning every couple of hours).

2. Strain the brine using a strainer to save the garlic. Rinse the salmon fillets with cold water, and then dry with a paper towel. Brush the remaining garlic onto the salmon fillets, cover and allow to sit at room temperature for four hours.

3. Coat the racks on the smoker thoroughly with vegetable oil, and (if you’re using skin-on fillets) cover the skin side of the salmon fillets with vegetable oil to prevent sticking. Follow your smoker’s instructions for lighting, and heat the smoker to 225 degrees. Place each salmon fillet onto the smoker rack, skin side down. Smoke for two and a half hours.

4. Remove the grates with the salmon on them from the smoker and place them inside to cool to room temperature for thirty minutes, and then place the racks in the refrigerator for two hours. The salmon can then be eaten or stored. (This refrigeration step is necessary so that the salmon does not break apart when removed from the grate. Cooling will dry the fish and make it easier to remove and serve.)

Note: any type of wood chips can be used for smoking salmon, and it’s good to experiment, but alder chips are traditional.

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