There’s a contingent of readers out there who arrive at my humble blog-abode by googling for ideas on how to use their game meats. I’ve read a lot of game cookbooks, and have looked around online, and recipes tend to be…not so good. Not-so-interesting, at the very least. So in an effort to help out some fellow game-eaters [and use … Read More
Bull Moose Tenderloin & Ruffed Grouse Breast
My dad invited us over for dinner tonight, and I had my first full-on game dinner of 2007. The photos below show the hefty tenderloin [note: bull moose are damn large] and the chain separated [top strip]. The right bottom right: the portioned tenderloin and ruffed grouse breasts seasoned and ready for the pan. We did this up with some … Read More
Ruffed Grouse with Red Currant & Rosemary Sauce
It’s a notable occasion. This is the first game to enter my kitchen this fall – ruffed grouse. We call them ‘chickens’ more often than not, and they do have a similar texture and flavor. Except for their distinctive, almost ‘sharp’ flavor. They have a definite sour, evergreen gaminess to them that is definitely not chicken-esque. Kind of like lamb … Read More
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