Conference vmsnet::hunting$note:hunting

    I'm still waiting for someone to put in a good jerky recipe.
    
    Brett.

    I have taken a eastern coyote in N.H. with the muzzle loader(54cal
    renegade)just had the heart and liver left, told my uncle i had a
    good receipe,he said no thanks ive just eaten.
    
    see ya,
    Rick P.

    Well I'll start, I just make beef stew in the crock-pot but use
    venison insted of beef. I cook it long about 20 hours, Boy is it
    tasty.. Jerky to follow tomorrow.     WIZzard

    As far as jerky goes I've done a lot of experimenting.  Real jerky
    is made by soaking the meat (strips) in brine (salt water) over
    night and then smoking them until dry.  I found this to be the most
    unpleasant tasting waste of good venison although I imagine the
    meat was well preserved and "good" for you. 
    What I wanted was something that tasted good so I tried soaking
    the meat strips in different solutions..... i.e., barbeque sauce,
    salad dressings (italian/french), wine, soy-sauce, you name it....
    and then smoking the strips 'til mostly dry but not toasted.  I
    prefer soaked apple wood in the smoking process but hickory is good
    also.  Now every time I make "jerky" I do a variety (one rack of
    each).  I don't know if what I am making is preserved (I still
    refrigerate it after).   Oh, forgot to mention.... make sure you
    cut the meat with the grain and not across it otherwise it falls
    apart.  Goodluck.
    
    -Dave 
    

    
    I had the pleasure of going goose hunting this year for the first
    time.  A fellow noter, Dave Rivers, received a permit in the lottery
    at the Dead Creek Goose management area in Addison Vermont.  He
    could bring along 2 guests, I was one of the lucky 2.  Anyway we
    had a great time, and brought back a total of 4 (10 lb.) honkers.
    I've duck hunted for years, and have roasted a many mallard, but
    I was wondering if anything extra was needed for geese?  For roast
    duck I: 
    
    par boil 10 minutes
    stuff inside with celery, apples, oranges, etc.
    lay uncooked bacon strips across breasts
    add cooking wine and remaining apple, oranges, onions, peppers,
    etc. into roasting pan...and roast for ~45 minutes...this yields
    delicious moist duck...
    
    The goose I'm a little intimitated with, so I'm open to suggestions
    or improvements to the above recipe....want to try this Sat. or
    Sunday.  I'm sure all the cooking time would have to be increased
    quite a bit with a goose.
    
    Kevin
    

    Jeff, you must be the expert in this department.  How 'bout sharing
    some of your goose recipes with us????
    
    Still tryin' to get one,
    Mark
    

    
    OK here goes.  First of all I breast out ALL of my geese unless
    I have request for one whole.  The amount of meat you save isn't
    worth the labor involved in plucking them, especially if you have
    a couple to do.  Second i soak the breast in milk over night in
    the fridge.  This supposedly helps to get rid of some of the gaminess.
    Once they've soaked I cook'em like a big duck breast.  I use duck recipes
    and just go from there.  We made a goose stroganoff (sp) a couple
    of weeks ago by following a beef recipe and substituting goose.
     It was actually pretty good.  I just had an idea (no comments),
    is anyone interested in having a get together somewhere where we
    all could make our favorite dish?  Could be a great game dinner.  I'd
    be willing to organize it if people were interested.
    
    Jeff

    	Sure, as long as freeloaders are invited. ;^).
    		( I'll do dishes. )

    I took Jeff's advice and made stroganoff with the dark meat from
    a pheasant (thighs and drumsticks).  In case anyone wants to try
    it here is what I did:
    
    	Remove meat from bones, boil scraps in water with an onion and
    	seasonings.
    	Saute meat in butter on all sides, add white wine to pan and simmer
    	until done.
    	Pour some of the broth into the pan and make gravy.
    	(mix 1 Tb cornstarch with a little cold water and stir in while
    	cooling)
    	Remove bones and onion from water and boil noodles in the broth.
    	Drain and stir in butter and sour cream.  Pour some of the
    	gravy over it and add cooked meat.  Yum!!

         Here's a variation of a Chicken Caesar Salad that I enjoyed
         in a restaurant. It's a simple and elegant way to serve
         pheasant.

         - Flatten pheasant breast with wooden mallet to about 
           half-inch thickness

         - Grill

         - Cut in small cubes

         - Mix cold meat in homemade Caesar salad

    I had this again last night and thought some of you might be
    interested.  It is very good.  From L.L. Beans "Favorite Game
    Recipes":
    
    - 1 or 2 pheasants
    - 1 or 2 tangerines (or oranges) peeled
    - 4 tbsp butter
    - 1/2 lb. mushrooms
    - 4 tbsp butter
    - 1 small onion
    - 1 tbsp flour
    - 2 tbsp. marsala wine
    - 1/4 tsp. juniper berries
    
    Preheat oven to 400.  Stuff pheasants with tangerines and tie legs
    together.
    
    Melt 4 tbsp butter in a heavy skillet and brown bird.  Place in 
    earthenware casserole.
    
    Add mushrooms to skillet, brown and add to casserole.
    
    In a small saucepan, melt butter and stir in onion and flour.  Add
    wine and berrites and pour over pheasant.  Cover and bake 1 hr.