Hunter, Angler, Gardner, Cook – great blog

[Bruce Smithhammer]

#5807

Some of you may already be familiar with this blog, but for those who aren’t, I thought I’d point it out. It’s called “Hunter, Angler, Gardner, Cook” and it’s got a ton of excellent recipes for game and forage – venison, rabbit, pheasant, morels, making salami, you name it.

He even manages to pull off the seemingly impossible – making sharptail palatable. It’s good – I’ve tried it.

The author, Hank Shaw, also recently published a book with a number of his recipes and thoughts about obtaining your own food. Looking forward to getting it.

[Raymond Coffman]

#45118

Smithhammer –
I put this spot in My Favs, as soon as you said he had a Good Sharptail grouse recipe — but How good is the Sage grouse recipe!? They are the more difficult bird to make “Tasty” – at least to my Palate. Spent a few years on the Plains before I returned to My beloved Mountains.
Scout

[Clay Hayes]

#46281

Re the sharpies, try this one. Take the breast, age it in the fridge a few days, then pound it our flat with a meat hammer. Dredge the breast in egg, then bread with a 50/50 mixture of bread crumbs and parmesan cheese. Fry in olive oil until golden brown (usually just a minute or two on each side). A slice of lemon squeezed over the hot breast (ok, now I’m snickering) really brings out the flavor. Makes duck taste great too. I like to serve with pasta and a good tomato based sauce. Sharpie parmesan!

[Author]

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