Backyard Bookworm
November's Recommended Reading List:
In the Maine Woods: the insiders' guide to traditional Maine sporting by Alice Arlen
Non Fiction
Deer Hunting by Randy Frahm
Duck Hunting by Randy Frahm
Pheasant Hunting by Michael Martin
Moose by Judy Ross
Deer by Laima Dingwall
Crinkeroots's book of animal tracking by Jim Arnosky
Black Bear by Stephen R Swinburne
For Older Readers
Where the Red Fern Grows
by Wilson Rawls
Printer Friendly Reading List
This list is available for downloading in Adobe Portable Document Format (PDF).
Take It Outside!
Recipes
November Hunting
I will admit, I needed help with game animal types and how they are divided into categories for regulatory purposes. When I talked to people about hunting, I received some interesting recipes, which I am going to share with you. When people talk about cooking game meat, the first thought that pops into most peoples mind is steak or roast. I’m going to try to give you some alternatives to the usual steak.
Big game:
Moose: One thing to be aware of with moose meat is that it tends to be much leaner than beef, so it can dry out pretty quickly. So recipes involving liquid are good. It has a gamier flavor, than most other meats.
Deer: Even though I am giving you non-steak/roast recipes, if you are cooking venison (deer) steaks or chops, marinate first to make meat tender. Cover the steaks or chops with the marinade and let stand overnight in the refrigerator. Drain and pan broil.
Small Game:
Rabbit: Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, or pork. Rabbit is highest in protein and is all white meat. Rabbits are raised up off the ground and one of the cleanest meats there is.
Upland game birds:
Pheasant: With pheasant careful attention must be paid to not overcook the delicate pheasant meat, particularly the plump, white breast meat. There are many varieties of pheasants. However, the most common is the Ring-Neck Pheasant. Farm raised are consistently tender and have a more delicate flavor than wild pheasant.
Partridge: Partridge meat is a very lean dark meat comparable to Pheasant but firmer and not as delicate, but with an earthy taste. Prepare as you would pheasant or quail. Do not over cook.
These recipes are available for downloading in Adobe Portable Document Format (PDF).