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Posts Tagged ‘recipe’


The other night we had just finished supper and we were in the middle of cleaning up the kitchen, when the door bell rang out. It was my neighbor; she had walked over from her place with a large plastic grocery bag, and a lovely smile. We answered the door and starting chatting for a few minutes and she mentioned the word moose in her first few lines, she did not even have to finish her sentence and I called out from the kitchen and said “Yes”. We all began to laugh really loud, I knew it was an offering and boy was I happy. Her brother had harvested a moose this season and she gave us the heart, it was big.

We were extremely appreciative and thanked her several times and then off she went. I felt bad, I could not let her go back empty-handed, so I went through my freezer and grabbed one of the jars of Canada Goose rilliettes we had made. Within minutes, I was on her door step and this time it was my turn to ring her door bell. When the door opened, she smiled and said “I knew it was you” and I gave her the jar and told her what it was.

It is an incredibly good feeling to give and seeing the other persons reaction, in addition when it is wild game you have harvested it makes it that much more special and I am sure this relationship will allow us both to eat well and appreciate natures gift.

Now let us try to find a recipe!

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Snow Goose Rillettes

Snow Goose Rillettes

Snow Goose Rillettes Recipe

Ingredients:
Snow goose legs & Breasts (2 birds)
1 can of duck fat
2 bay leaves
3 tablespoons of sea Salt
1 teaspoon of ground pepper
1 teaspoon of Ground Allspice

Steps:

Sprinkle small amounts of sea salt and place 2 crushed bay leaves into a zip lock bag. Remove the skin from the snow goose breasts and legs and then place the pieces also into the bag. Then add 1 tablespoon of allspice into the bag and shake it once it is sealed. Put it in the fridge for 6 hours. Rinse the meat and tap dry. Preheat the oven to 110°C the pan.

Warm up the duck fat and put the goose meat in the fat. Cook uncovered for 3 hours.

Remove the goose legs from the fat. Let it cool. Strip the meat from the bone using a fork. Add about a cup and a half of duck fat to moisten the meat. Add additional salt if needed after a taste test and then put it in a jar.   Seal the jar tightly and put it in the fridge.

Great References:
The Cooking Book “Sauvage” Savourer la nature by Louis-Francois Marcotte, Pg: 54, ISBN: 978-2-89077-380-6

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My watercolor of a Ruffed Grouse

The Ruffed Grouse is a game bird that weighs just under two pounds and is found in the forests of Quebec. It can be hunted under the provincial small game permit during its fall seasons. For more information on the season dates and hunting regulations pertaining to Ruffed Grouse please visit the MRNF website.

The Ruffed Grouse can be found along wooded trails near stumps an Aspen trees or freshly grown evergreen trees and they blend in extremely well into their surroundings. Listen for the drumming of the males to help you spot them before they fly away. Just like hares they use the same network of paths in the woods, so if a grouse flies off keep your eyes on the bird and attempt to see where it landed in order to close in and make the shot.

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Ingredients: (Serves 4)
1/2 a cup of red wine
Canada goose pieces (Marinated overnight)
1 tablespoon of seasoning of your choice

Method:
1. Braise the pieces of Canada goose
2. Then collect the juices to make your pan gravy and add broth until it thickens, then add your seasoning, add clove of crushed garlic.
3. Let simmer for 20 minutes

* Always be careful of the shot pellets left in the meat. (Image: BB 4.57 mm diameter)

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Ingredients: (Serves 2)

3 tbsp of Canola oil in a frying pan
¼ tsp pepper and pinch of salt/Oriental Spice
1 whole pigeon or dove (Remove the entrails)
1 finger pinch of Rosemary
4 tbsp of Bud Light Lime

 Method:
1. Pour the Canola oil into a frying pan and place the cleaned pigeon or dove into the oil. Cook until browned, add all the ingredients separately throughout the cooking process. 
2. Then lastly pour the beer onto the bird and once it has been all cooked up and the bird meat is dark enough remove it from the pan and place it on a plate.
3. Serve with small Parisienne Potatoes.

Recipe by CSGH

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Ingredients: (Serves 4)
3 tbsp soy sauce
¼ tsp Chinese five-spice powder
¼ tsp pepper and pinch of salt
4 duck legs or breasts cut into pieces
3 tbsp vegetable oil
1 tsp dark sesame oil
1 tsp finely chopped ginger root
1 garlic clove, finely chopped
4 scallions, white part thinly sliced, green part shredded
2 tbsp rice wine or dry sherry
1 tbsp oyster sauce
3 whole start anise
2 tsp black peppercorns
16-20 fl oz/450-600ml/2-2 ½ cups chicken stock or water
6 dried shiitake mushrooms soaked in warm water for 20 minutes
8 oz/225g canned water chestnuts, drained
2 tbsp cornstarch

Method:
1. Combine 1 tablespoon of soy sauce, the five-spice powder, pepper, and salt and rub over the duck pieces. Place 2 1/2 tablespoons of vegetable oil in a flameproof casserole, add the duck pieces and cook until browned, then transfer to a plate and set aside.
2. Drain the fat from the casserole and wipe out. Add the sesame oil and remaining vegetable oil and heat. Add the ginger root and garlic and cook for a few seconds. Add the sliced white scallions and cook for a few more seconds. Return the duck to the casserole.
Add the rice wine, oyster sauce, start anise, peppercorns, and remaining soy sauce. Pour in enough stock to just cover the duck. Bring to a boil, cover, and let simmer gently for 1 11/2 hours, adding more stock if necessary.
3. Drain the mushrooms and squeeze dry. Slice the caps; add to the duck with the water chestnuts, and let simmer for an additional 20 minutes.
4. Mix the cornstarch with 2 tablespoons of the cooking liquid to form a paste. Add to the remaining liquid, stirring, until thickened. To serve, garnish with green scallion shreds.

Reference:
Designed by Terry Jeavons & Company. Perfect Chinese.Parragon Books Ltd 2007.
Page 84 –Main dishes

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