Archive for the ‘Pheasant’ Category

“The Gods Must Be Hungry!”

A special occasion centered around the enjoyment of the outdoors and to celebrate the fall harvest with friends; once again we gather to tantalize our taste buds with unique dishes — all cooked with wild game. Starting with a variety of appetizers, such as Pickled Dried Venison with Home-made Wine Cheese and Pickled Northern Pike served with Pineapple Infused Vodka. Leaving our guests guessing, we sampled (for some, their first time) Dove Pate and Pheasant White Chili. The main course was Bacon-Wrapped Venison Tenderloin served over Garlic Mash Potatoes and my own steak sauce, made from reduced stock and carmelized onions.

It only goes to show that….the Gods must have been hungry when they create wild game, because it sure is good!


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“2010 Minnesota Pheasant Hunting Over!”

A beautiful day and a great year spent hunting with friends.

FML Outdoors picture of the Day

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Shish “Kid” Bobs

Whether you’re grillin’ in the backyard or camping in the backwoods, one quick and tasty recipe for kids is shish kabobs! What’s great about these tasty favorites is that they’re so easy to make and the clean-up is close to “null.” Plus, you can make them with anything you like — pleasing even the most finicky eaters (especially kids)!

  • Start with about 3-lbs of wild game, such as: venison, goose breast, duck, grouse, pheasant, turkey, porcupine, opossum or whatever happens to be sneakin’ around or hiding in your fridge. If your kids aren’t keen on coon, you’ll be wise to use farm raised chicken from the local COOP. Simply, cut the meat into 1.5-inch bite-size chunks.
  • For fat and additional flavor, you can add strips of bacon. Wrap the cuts of meat and use the skewer to secure in place.
  • Here’s where you and the kids can get creative — add 1 large onion, sausage, mushrooms, peppers, cherry tomatoes (fruit is a good option too!). Whatever the pallet prefers! Slice the veggies into roughly the same size as chunks of meat.
  • All of this can be chopped and prepared before you head outdoors. Put cuts of meat and vegetables into sealable Zip Lock® bags or containers. This way, when it’s dinner time and your exhausted from hiking, canoeing or biking, all you and your little helper have to do is assemble the kabobs!
  • Make sure to soak the bamboo skewers in water so they don’t burn. Also, clip the sharp ends off so that no little hands or fingers get poked.
  • Now, you and your helper can slide any combination of meat/veggies onto the skewers that you want. Kids love being involved and get-a-kick out of the whole process! Don’t be surprised if some pretty “interesting” creations are made! Sometimes this ends up being the only way to persuade your picky eater into eating a nourishing meal. Often kids feel like this is a snack — and we all know how much kids love snacks! Couple this with the fun they will have making their own kabob, you may be surprised how much they’ll eat!
  • Once your skewers are assembled, season with a little coarse sea salt, fresh ground pepper, and garlic powder, along with any other favorite seasonings! Feel free to use homemade or commercial marinades that you enjoy as well (ex. Italian Dressing). You can get a head-start by marinating the meat overnight at home.
  • Now it’s time for the grill or grate. If using charcoal, I prefer real wood charcoal. If you’re cooking over a campfire, first build a fire.  Be patient — hold out until you have a nice set of coals, then rake a bed of coals under your cooking grate. This will depend on cooking temp, but as a general rule cook for 4 to 5-minutes on each side. Turn kabobs with long-handled tongs. Once done, let set for a few minutes. This will leave those glorious juices inside the meat, as oppose to flowing out onto your plate.

All that’s left now is to savour the sensations of outdoor cooking with your family! Serve with salad, wild rice or potatoes. Enjoy!

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