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Joined: May 2008
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Sidelock
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Stuff cavity with wet sauerkraut and appleslices- secret to roasting waterfowl in oven-- high heat, shorter time-- preheat oven to 450 degrees, roast until a slice into the thickest part of the chest meat has blood just clinging to the blade- remove from over and tent with Reynolds wrap to keep in heat and moisture from the sauerkraut, check about every 10 minutes- when the sauerkraut is dry, the bird is ready to be carved- throw out the dried up sauerkraut- it will act like a blotter and absorb the grease from the bird's skin and flesh--RWTF


"The field is the touchstone of the man"..
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Sidelock
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There is an old country recipe that I have been told is the secret for getting the best out of, variously, Rooks, Pike, Capercaillie and Cormorants.

It goes:-

1. Wrap in clean muslin.
2. Dig a hole in damp soil and bury it
3. Leave for 5 days
4. Forget where you buried it.

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If you grind a Merganzer 50-50 with bacon, it makes a decent fish sandwich.


Out there doing it best I can.
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Sidelock
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Just eat a serving of bacon by itself. Later eat the ruffed grouse by itself! Separate for best taste!

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Sidelock
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Get a large hanging style cookpot of Dutch oven with lid-- fill halfway with water, bring to a roiling boil over an outdoor hardwood fire, dump in your plucked merganser(s), a handful of salt, an a rock about the size of a grapefruit- simmer until you can slce the rock with a sharp carving knife, then serve your fish duck supreme-- Wow!!! RWTF


"The field is the touchstone of the man"..
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Sidelock

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Ted my rank on geese is same, but I put White-fronted Geese ahead of Snow Geese. I always bake waterfowl low and slow. Like a fat Canvasback with backbone removed and legs folded inside the cavity 4 hr @285. I want the melted fat on the bottom of the roaster, not in any stuffing. How do you prepare your snows? Needless to say no outdoor antics as it is -20F here now.

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Sidelock
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Cut ‘em up, dry brine ‘em for two days in the fridge, roast ‘em about the same way you do. I use a roasting pan with a cover that allows the fat to drip through. Leftovers often end up in fettuccine and Alfredo the next day.

Been ages since I had one to cook. I’d still rather eat grouse or pheasants. For a few years now, a co-worker who took early retirement has been dropping off some venison in the fall. He hunts on his family’s farm, on the Indiana/Kentucky border, and they are the biggest and tastiest deer I’ve ever had the privilege to cook. Good cuts fast and hot on the grille, lessor cuts in stew with beef stock and rooty type veggies.

Best,
Ted

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grind with defrosted dove, add tuna, feed to hungry cat...


keep it simple and keep it safe...
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frozen dove chests, Eddie. ?? smallish game birds like dove, quail and bogsuckers (woodcock) should never be frozen in the first place-- RWTF.. Tuna fish for your cats? "Listen, listen, cats a pissin'- Where, where?- Why under your chair-- run, son, get the gun--aw shucks, damage done be done-- bad kitty."" RWTF


"The field is the touchstone of the man"..
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Originally Posted by mc
Could you taste the grouse?

This is the question of the day. If you are enhancing any meat with a brine or flavoring process, it is best to do that with unpalatable meat sources, which Ruffed or Blue grouse are not.

The best reward I get each fall are elk tenderloins and grouse, I am careful to cook them appropriately, which means leaving all the spices in the cabinet, other than good salt, some garlic and butter.


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Montana seems to me to be what a small boy would think Texas is, listening to Texans..John Steinbeck
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