Comments on: Meat, It’s What’s for Dinner – But Which Meat?

By: Hartley

Hartley — Sat, 06 Nov 2010 15:13:14 +0000

Wild turkey has a very distinctive, almost sweet flavor that rates high on my list. I slice the breast meat and pound it into cutlets, lightly breaded, then served with a mushroom cream sauce.
Tundra swan (I live in N.C.) and wood duck.
Ruffed grouse
White-tail backstraps and tenderloins

By: David

David — Fri, 22 Jan 2010 02:15:01 +0000

Kristy, quickly sear, then braise your rabbits in mirepoix, herbs and white wine (use rose if you got it). Once all that elastin and collagen is broken down, you can do whatever you want with it. Throw the meat in with some boar sausage, white beans, roughly chopped kale or chard, and chicken stock for a really delicious soup. Or you can simmer it all down together and make a casserole out of it. If all else fails, look to the french for answers.

By: Phillip Loughlin

Phillip Loughlin — Tue, 19 Jan 2010 01:47:13 +0000

Kristy, thanks for the kind words.

For me, most of the time squirrels and rabbits get similar treatment… I quarter them up, then toss on some salt, pepper, and flour. Then I pan fry. Simple and tasty.

That’s really all I do with the younger, tender squirrels or rabbits. Tougher critters require a bit more time to tenderize. My grandmother used to make killer squirrel and dumplings, and rabbit makes a good substitute for squirrel. The other great dish (and I’d have to look up the recipe) is Brunswick Stew.

But honestly, I just don’t cook them that much anymore. If you really want some great ideas for rabbits, take a look at what Hank, the Hunter Angler Gardener Cook does with them. He’s got several other recipes and ideas on his site as well.

By: Kristy

Kristy — Tue, 19 Jan 2010 00:34:50 +0000

I love this post … Squirrel and Rabit are the next two items that I want to cook up. Just now working on the elk and the rest of the game birds from the season. If you have thoughts on how to cook rabbit – I’d be interested in hearing? thanks Kristy

By: Hank

Hank — Sat, 12 Dec 2009 01:10:17 +0000

Thanks for all the votes of confidence out there! As for me, I think ruffed grouse is way up there, as is a fat wood duck that had been eating acorns. As for large things, antelope was pretty amazing.

I’m with you on wanting to chase caribou, too! We can get ptarmigan up there at the same time — and maybe an arctic hare or three!

By: Jean

Jean — Wed, 09 Dec 2009 03:45:22 +0000

Fresh caught albacore pieces as the deckhand filets the fish. Brought my own wasabi and soy sauce along, just in case.
I am thinking that for the land dwelling critters I have shot, it’s a tie between the wild pigs and the brush bunnies.
It’s all good.

By: T. Michael Riddle

T. Michael Riddle — Sat, 05 Dec 2009 08:39:31 +0000

Phillip,
You know me, I will eat just about anything and like it! But I will have to say that wild feral lamb has to be my favorite.
Tender and truly wild game tasty!

By: Carolina Rig

Carolina Rig — Fri, 04 Dec 2009 17:12:53 +0000

Phillip, I’ve only been lucky enough to eat woodcock once…and that one time was enough for me! Maple and I will be hunting hard for them this year.

Tundra swan…I forgot about them. Truely THE Ribeye of the Sky.

By: Phillip Loughlin

Phillip Loughlin — Fri, 04 Dec 2009 16:54:40 +0000

Holly, I think you’re disqualified from the voting here. Anybody who lives with Hank in the kitchen has an unfair advantage. I believe he could make coots and mergansers taste good.

And Jamie, I hadn’t thought about tundra swan. That’s probably as prime as waterfowl gets.

By: Jamie

Jamie — Fri, 04 Dec 2009 15:44:57 +0000