Wild Bites #34: a 3-minute read that makes you smarter about wild food and tells you what's to come on the website, podcast, YouTube, or To The Bone.   ~ Hank  Reverse seared Canada goose breast with rosemary.  Here's what's trending on Hunter Angler Gardener Cook: - With the weather cooling and deer seasons just starting, my recipe for Polish-style venison pot roast is popular these days: It's really good with a neck or shoulder roast.
- It makes me happy to see my recipe for Oklahoma onion burgers trending. This is a great smashburger with grilled onions that you'll see all over Oklahoma. I use venison, but beef is more traditional.Â
- It's getting autumnal out there, so switching up from grilled or raw fish to more comfy, casserole-y dishes seems fitting. Try my English fish pie with leeks. It's a little like a shepherd's pie, and works with most kinds of fish.Â
- I love this simple recipe for dove breast schnitzel. You pound the little skinless breasts flat, sauté and serve with a mushroom sauce. Works with doves, teal, grouse, or other ducks.Â
- Finally, goose seasons are opening all over, and it can be difficult to cook a Canada goose breast in a way everyone will like. Try my recipe for reverse-seared goose breast, and I am certain you'll become a goose lover.Â
Moving up the list: Seems to be the season to make Hmong style sausage. This is a fantastic, country-style coarse sausage with Southeast Asian flavors such as ginger, garlic, hot chiles and cilantro. It's fantastic on the grill.   Love these or any of my recipes? Please rate them while you're there so people searching for recipes know they're worth clicking on!  A whole roasted prairie chicken.  Now is the time for grouse. All the grouse! Ruffed grouse, sharpies, prairie chickens, ptarmigan, and my all-time favorite, the blue grouse.  Grouse fall
into two categories: dark meat and light. Sharpies, prairie chickens, sage grouse and ptarmigan are dark, while ruffed and blue grouse are light. Spruce grouse are in between, getting darker later in the year. All dark meat grouse can be cooked the same, just as all light meat grouse can be cooked similarly.  Here are some great recipes for both categories of
grouse. - Start with roast grouse. Here's my method for a roast dark meat grouse like a sharpie, and here is my roast ruffed grouse recipe. Â
- Barley risotto, basically barley cooked on the stovetop. It is outstanding made with
shredded grouse -- either dark or light meat.Â
- I love this Nordic grouse soup when the weather turns. It's both hearty and light, if such a thing is possible. Fall vegetables, grains, grouse broth and meat, so good.
- A classic Native American three sisters stew -- corn, beans and squash -- is so much better with grouse meat. You can channel your inner Plains Indian with sharp-tailed grouse, or go woodsy with ruffed or blue grouse.Â
- Finally, for
those of you chasing ptarmigan or spruce grouse, try my pan-roasted ptarmigan recipe -- it also works with sharpies, teal, pigeons and doves, too. Â
 And here's a video on how to pluck any upland game bird that might be useful, too.  Upland game seasons are in full swing all over the country, so now is the time to buy the best cookbook for small game ever written... OK, maybe I am biased. Pheasant, Quail, Cottontail covers every type of upland game -- birds and small mammals -- in an interchangeable format that will not only help you get more out of your game, but it'll introduce you to flavors from around the world.  To celebrate the season, I am
offering a 15% discount on the already discounted price in my shop. Buying directly from me helps me a lot more than Amazon, even though with this discount I am selling the book below the Amazon price! It's a screamin' deal.  Use the coupon code UPLAND at checkout to get your 15% off. Good luck out in the field, and may your
game bags be heavy!  4. The Internet Hate Machine Hate is the currency of social media. It is designed to divide us, to inflame us, in so many ways it boggles the mind. I learned this first hand recently when I posted a video of one of the few bycatch fish we caught in Alaska, a steelhead trout. The video was intended to show how rare this
occurrence is, but the haters came out in legions.  My latest article on To the Bone is all about how not only was The Hate Machine pointed right at me after I posted this video, but
also, how, tellingly, I was actually rewarded for inadvertently causing a ruckus.  If you like what you read, it would mean the world to me if you would consider subscribing to To the
Bone. You can start subscribing for free, and upgrade to paid if you want to support my work. Thanks in advance for considering it.  5. Salmon Sale and Grouse Camp I am up in Northern Minnesota at the Pineridge Grouse Camp the five-week season. I'll be one of
the cooks there, and I am looking forward to serving the hunters their quarry in ways they may have never seen before. It's a grueling day -- 3 meals a day, seven days a week -- but it's rewarding seeing the faces of the hunters... and the empty plates that return to the kitchen. Â Â The other big news is that the salmon we caught in Alaska is on sale now!
Use the coupon code HANKONDECK for 15% off fish from Yakobi Fisheries, including a box of coho and keta salmon we caught on the F/V Heather Anne. The coupon is only good until October 20, so you need to get on it.  It's all great, ultra high-quality fish and seafood. The boxes are 20 pounds or more -- anything smaller will defrost before it gets to you. So if that's too much for you, get your friends in on an order!   Back to the kitchen for me! Talk soon,  ~ Hank   Comments?Let us know what you think about Wild Bites by using our anonymous comment form - we love to hear from
you, and we read every single comment. If you have a question, fire away and be sure to share your email address so we can respond. Â |
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