I was actually interested in your opinion on small mammal cuisine
- Pie

Country squirell probably tastes nice if you consider their diet and surroundings. I would definitely give it a go, never had the chance yet.

I've tried it quick fried in flour and broiled with gin and tomatoes. It was good.
- Pie

Come on.

Country squirell probably tastes nice if you consider their diet and surroundings. I would definitely give it a go, never had the chance yet.
- hunglikeapuck

a lot of work for a bit of food

Come on.
- pete26

Gaspé farm? if you kill it, you eat it.

I've tried it quick fried in flour and broiled with gin and tomatoes. It was good.
- Pie

No doubt. Juniper berries would 100% make sense.
It's either quick fry or a long stew. Nervous little animals that use all their muscles so anything in between would be tough as nails.

PETE!!!!
- Pie

Calls me black Pete and runs to me when he's got trouble

Gaspé farm? if you kill it, you eat it.
- Pie

No doubt. Juniper berries would 100% make sense.
It's either quick fry or a long stew. Nervous little animals that use all their muscles so anything in between would be tough as nails.
- hunglikeapuck

the gin gives it a basil like turn. I've had rabbit and woodcock the same way. Gin disappears fast but leaves an impression

Calls me black Pete and runs to me when he's got trouble
- pete26

I knew a black sam, train cut his foot off

a lot of work for a bit of food
- Pie

Yeah, but quail is well worth the tedious work...
I'd love to try hunting, would make sense to start with smaller animals. I've heard the ones in parc laff taste like cumulative and condoms.

the gin gives it a basil like turn. I've had rabbit and woodcock the same way. Gin disappears fast but leaves an impression
- Pie

Holy.

the gin gives it a basil like turn. I've had rabbit and woodcock the same way. Gin disappears fast but leaves an impression
- Pie

cold weather got some birds moving. Going out for ducks Sat upriver.

Yeah, but quail is well worth the tedious work...
I'd love to try hunting, would make sense to start with smaller animals. I've heard the ones in parc laff taste like cumulative and condoms.
- hunglikeapuck

sounds like a good reason to not hunt there. I hate anything that was taken with buckshot, you just have to click a tooth once. Stewing does help it lay to the bottom though.

cold weather got some birds moving. Going out for ducks Sat upriver.
- BingoLady

the past couple weeks has got everything up and down. Spruce budworm going to kick it up in the spring.

the gin gives it a basil like turn. I've had rabbit and woodcock the same way. Gin disappears fast but leaves an impression
- Pie

Add the gin twice. Once to de-glaze then a splash at the end.
I do the same with herbs. Let's say your making lamb stew with rosemary, the rosemary you add at the beginning will mellow out and homogenize with everything else. A dash at the end will accent, be zesty and fresh. Gives little more complexity.

Yeah, but quail is well worth the tedious work...
I'd love to try hunting, would make sense to start with smaller animals. I've heard the ones in parc laff taste like cumulative and condoms.
- hunglikeapuck

it's a blast especially ducks or partridge.

Add the gin twice. Once to de-glaze then a splash at the end.
I do the same with herbs. Let's say your making lamb stew with rosemary, the rosemary you add at the beginning will mellow out and homogenize with everything else. A dash at the end will accent, be zesty and fresh. Gives little more complexity.
- hunglikeapuck

nice! thats what I'm talking about

And using the gin to imitate basil that marries well with tomatoes is very creative. You would have made a good chef tarte.

And using the gin to imitate basil that marries well with tomatoes is very creative. You would have made a good chef tarte.
- hunglikeapuck

I have a bunch of wood ducks breasts to cook up. Any ideas?

And using the gin to imitate basil that marries well with tomatoes is very creative. You would have made a good chef tarte.
- hunglikeapuck

you use what you have on hand and dekyuper is a constant

it's a blast especially ducks or partridge.
- BingoLady

Agreed. I haven't had partridge in years. It's a shame we don't eat it more. The Iranians are great with pigeon.
I just cooked for 1400 people, didn't eat and will probably have a hamburger

And using the gin to imitate basil that marries well with tomatoes is very creative. You would have made a good chef tarte.
- hunglikeapuck

More like luck of the draw. They were the only two things he had left in the cabin

Agreed. I haven't had partridge in years. It's a shame we don't eat it more. The Iranians are great with pigeon.
I just cooked for 1400 people, didn't eat and will probably have a hamburger
- hunglikeapuck

jesus christ only gave them bread and wine. enjoy the burger.

More like luck of the draw. They were the only two things he had left in the cabin
- habs12

go easy, a little for me a little for you and a little for the pot too

Agreed. I haven't had partridge in years. It's a shame we don't eat it more. The Iranians are great with pigeon.
I just cooked for 1400 people, didn't eat and will probably have a hamburger
- hunglikeapuck

I am hoping to get a few before end of season. Buddy has gotten a bunch this year on the base here. He cooked some up last weekend and some moose meat as well. Good stuff.