Just read this article on hunting ruffies in MN this year. So much of it, while well-intentioned, is wrong. Here goes: > The good news is, counts were up 34 percent this spring in parts of northern Minnesota. Counts remained stable in southern Minnesota. This COULD mean that there’s more easy birds (young ones) early […]
Category: Recipes
Phez Fest Highlight: Hank Shaw
by Jay Who’s Hank Shaw? I guess a couple ways to answer that. One is that he’s a guy who only eats wild meat, has for years. That’s meat he himself “harvests,” much of it birds. Another way is that he’s a pro cook who started hunting because of the meat – meaning he came […]
A Few Bird Recipes From the UK
How do you cook your birds? We’ve found two ways: slow and fast. Sounds goofy, but we’re serious: Cook strong-tasting woodies fast and eat rare on a cracker with hot sauce or even horseradish, and cook mouth-watering grouse and pheasants slow so you don’t dry ’em out. Oddly, while we do branch out gastronomically with […]
One Way to Cook a Woodcock
And some things we don’t understand… Woodies don’t exactly have a rep for being good table fare. We’ve seen a few guys almost drool over the thought of woodcock prepared so-and-so way, but most comments have been along the lines of the old brick joke: Prepare woodcock, put in oven with brick, when the bird […]
Would You Eat a Woodie Cooked Like This?
In a column about grouse hunting in Maine that ran in The Boston Globe earlier this month was this description of cooking and eating woodcock: Woodcock is classically served whole, feathers on the head, body plucked, roasted hot and fast in bacon fat with the insides intact. The old wives’ tale goes that woodcock empty […]
How to Grill Pheasant Legs
Grilling pheasant legs? Hmm. We suppose it can be done, but honestly have not attempted it. Yet here’s a way that supposedly can be great.