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| < 16ga. General Discussion ~ Favorite game bird for the table? |
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 Posted:
Thu Mar 29, 2007 9:11 am
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Member
Joined: 01 Jan 2007
Posts: 1043
Location: Bozeman, MT
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| Mod 97 wrote: |
1. Roast Canvasback or Mallard
2. Ruffed Grouse
3. pheasant
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mod97-
OK, if you are putting can and greenhead over ruffies and chukkar, PLEASE give us the recipe, because it's GOT to be good......
brit |
_________________
"Life is what happens to you while you're making other plans"....... anonymous |
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| Posted:
Thu Mar 29, 2007 9:13 am
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Member
Joined: 03 Jan 2007
Posts: 186
Location: Salem, Oregon
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| britgun wrote: |
| txshootist wrote: |
Peragrine Falcon
Bald Eagle
California Condor
In no particular order.
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....have you tried the spotted owl, sir?
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Tastes just like Chicken Hawk to me. |
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Thu Mar 29, 2007 9:58 am
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Member
Joined: 28 Oct 2005
Posts: 665
Location: Louisiana
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1. Snipe
2. Sandhill
3.Sharptail
GG--Here in Louisiana there is a Turducken that can be regularly found, especially during the Thanksgiving/Christmas season.
by the way Tx shootist, I know you're keeping those Whooping Crane recipes for a special occasion  |
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| Posted:
Thu Mar 29, 2007 10:06 am
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Member
Joined: 27 Aug 2006
Posts: 596
Location: Massachusetts
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| woodcock wrote: |
1. Snipe
2. Sandhill
3.Sharptail
GG--Here in Louisiana there is a Turducken that can be regularly found, especially during the Thanksgiving/Christmas season.
by the way Tx shootist, I know you're keeping those Whooping Crane recipes for a special occasion
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I'd like to put a teal inside a mallard inside a goose and make...
duck duck goose...
in order of tastiness:
teal
mallard
black duck
goose
put & take birds are more tender and all but I'm talking wild game birds - I have not yet tasted partridge, etc... |
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| Posted:
Thu Mar 29, 2007 10:34 am
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Member
Joined: 01 Jan 2007
Posts: 1043
Location: Bozeman, MT
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| txshootist wrote: |
| britgun wrote: |
| txshootist wrote: |
Peragrine Falcon
Bald Eagle
California Condor
In no particular order.
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....have you tried the spotted owl, sir?
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Tastes just like Chicken Hawk to me.
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eggzachary!! |
_________________
"Life is what happens to you while you're making other plans"....... anonymous |
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| Posted:
Thu Mar 29, 2007 10:37 am
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Member
Joined: 01 Jan 2007
Posts: 1043
Location: Bozeman, MT
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| woodcock wrote: |
1. Snipe
2. Sandhill
3.Sharptail
GG--Here in Louisiana there is a Turducken that can be regularly found, especially during the Thanksgiving/Christmas season.
by the way Tx shootist, I know you're keeping those Whooping Crane recipes for a special occasion
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I have eaten turducken, and it took the guy like 3 days to make it because there is a complicated stuffing that accompanies each bird.... but it was incredibly delicious....
I run into this guy at the gym, and we have discussed doing same with wild game (wild turkey, goose in that, then a pheasant at the core) called turgoofez..... will keep you posted.....  |
_________________
"Life is what happens to you while you're making other plans"....... anonymous |
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Thu Mar 29, 2007 10:54 am
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Member
Joined: 12 Mar 2005
Posts: 6535
Location: massachusetts
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Do you eat them from the inside out, or outside in?  |
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| Posted:
Thu Mar 29, 2007 11:01 am
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Member
Joined: 01 Jan 2007
Posts: 1043
Location: Bozeman, MT
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| 16gaugeguy wrote: |
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Do you eat them from the inside out, or outside in?
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put it in a giant blender, pour in a bottle of everclear, light the results on fire, then drink it.... |
_________________
"Life is what happens to you while you're making other plans"....... anonymous |
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| Posted:
Thu Mar 29, 2007 11:44 am
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Member
Joined: 27 Nov 2005
Posts: 258
Location: Nordern MN
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Britgun-
My all time favorite . . .
Picked & Waxed Canvasback or Mallard (preferably a big fat one) stuffed w/ apples, onions, celery, whatever; season the cavity if you like. Wrap it up in a double layer of aluminum foil and put it breast down on a hot grill for approx 45-60 minutes rotating once or twice.
I like em med rare, so I go for about 45 min.
Then take out of the foil, lay it breast down on the grill for 10-15 minutes to crisp the skin. Carve the breasts and legs off, place skin side up on a plate (to prevent cooling and drying as much as poss) and enjoy! I frequently use gooseberry jam or a mixed fruit jam as a dressing (like cranberries on turkey).
NR |
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| Posted:
Thu Mar 29, 2007 11:58 am
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Member
Joined: 01 Jan 2007
Posts: 1043
Location: Bozeman, MT
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| Mod 97 wrote: |
Britgun-
My all time favorite . . .
Picked & Waxed Canvasback or Mallard (preferably a big fat one) stuffed w/ apples, onions, celery, whatever; season the cavity if you like. Wrap it up in a double layer of aluminum foil and put it breast down on a hot grill for approx 45-60 minutes rotating once or twice.
I like em med rare, so I go for about 45 min.
Then take out of the foil, lay it breast down on the grill for 10-15 minutes to crisp the skin. Carve the breasts and legs off, place skin side up on a plate (to prevent cooling and drying as much as poss) and enjoy! I frequently use gooseberry jam or a mixed fruit jam as a dressing (like cranberries on turkey).
thanks, I will pluck, wax,(sounds like bikini line work) and try it....have copied it....
Duncan
NR
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_________________
"Life is what happens to you while you're making other plans"....... anonymous |
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| Posted:
Thu Mar 29, 2007 12:30 pm
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Member
Joined: 14 Jan 2006
Posts: 1007
Location: Lancaster county, Pa
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1. Ruffed Grouse(so hard earned you have to love'em)
2. and very close to # 1 is chukar but these are preserve birds
3.Wood ducks
4. Pheasants in Gingerbrandy.
5. Doves/Turkey
6. Mallards/Teal
7. with alot of red wine but need to be savored Woodcock. |
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| Posted:
Thu Mar 29, 2007 12:39 pm
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Member
Joined: 12 Mar 2005
Posts: 6535
Location: massachusetts
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| britgun wrote: |
| 16gaugeguy wrote: |
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Do you eat them from the inside out, or outside in?
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put it in a giant blender, pour in a bottle of everclear, light the results on fire, then drink it....
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Geez, that seems like a waste of perfectly good Everclear. I used to use that for PJ. I once finished off a whole qauart of PJ by my onesy's. That's how i found out the final and ultimate state of intoxication is "invisible." |
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| Posted:
Thu Mar 29, 2007 1:22 pm
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Member
Joined: 03 Jan 2007
Posts: 186
Location: Salem, Oregon
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| britgun wrote: |
| 16gaugeguy wrote: |
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Do you eat them from the inside out, or outside in?
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put it in a giant blender, pour in a bottle of everclear, light the results on fire, then drink it....
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Some of these recipes remind me of an article submitted to Field and Stream many years ago wherein the writer came to the defense of the much maligned Coot. He proceeded to defend this culinary delicacy by including his recipe which, among other things, included a very interesting sounding marinade (probably using wine or some such of a baste). Well, Field and Stream thanked him for his contribution and added that they, too, had a recipe for Coot, but instead of using the wine marinade they chose to use gasoline. In their experienced opinion they believed it tasted better.
Marc |
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| Posted:
Thu Mar 29, 2007 4:46 pm
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Joined: 15 Jan 2006
Posts: 339
Location: Peoples' Socialist Republic of North America
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In my experience, for general table fare I'd rate the chuckar as number one and pheasant a close second. Teal is third.
Of course these all stand in line behind the Ivory-Billed Woodpecker. Fat, juicy and tasty bird...but we don't shoot as many down here in the Arkansas bottoms as we did a few years ago... 
OSL |
_________________
"The great object is that every man be armed!"
Patrick Henry
Virginia Attorney, Legislator & American Patriot |
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| Posted:
Thu Mar 29, 2007 5:01 pm
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Member
Joined: 23 Jan 2007
Posts: 46
Location: Illinois
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| For fowl it's Ruffed Grouse, for fish it's Walleye, for meat it's Panda roast or Koala steaks. |
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