“I have lived! The American continent may now sink under the seas, for I have taken the best that it yields, and the best was neither dollars, love, nor real estate.” – Rudyard Kipling, After Landing His First Steelhead in 1926
What could be finer than family, friends, and turkey dinner with all of the fixings on Thanksgiving day? Well, it could be an appetizer of ocean-caught silver salmon, filleted just right and quick frozen with care for a long plane ride home. Now that’s a slab of goodness that will really put you in the Holiday spirit!
Lucky was I, to be so invited, and it was my first, of gravlax, that is.
We owe our Scandanavian brothers and sisters for this rather simple preparation. Cured with sugar, salt, and spices, Gravlax is not as salty as Lox, and not smoked like many other salmon recipes. The result is a clean tasting, invigorating dish, and you can almost feel that beautiful, sliver bullet dancing on the line.
It’s a perfect way to celebrate a grateful day, particularly in a room full of sportsmen and lovers of all things wild.
In this title, three delightful cookbooks are brought together in one Scandinavian gift collection. It offers everything you need to know about Swedish, Norwegian and Danish cuisines with over 180 authentic recipes. This title features evocative and informative introductions that cover the history, geography and culinary traditions of each country, as well as the local ingredients. Dishes include classic Gravlax with Mustard and Dill Sauce from Sweden, traditional Roast Hare with Lingonberries from Norway and world-famous Danish Pastry from Denmark. It is illustrated with 900 beautiful photographs, including a picture of every finished dish. Nutritional breakdowns are provided for every recipe. Classic Scandinavian cuisine is rooted in the natural bounty of the land, with fresh fish from the seas, wild game from the forests, and delicious dairy from the animals that graze on the fertile pastures.
“We kill the game to eat it. Tasting it, we thank it. Thanking it, we remember it: how we hunted it, how it tested us, how we overcame it, how it finally fell”. – Charles Fergus, From A Rough-Shooting Dog, 1991
Time to Eat
I have waited a long time to taste the meat of the Rocky Mountain Goat, and I am…surprised. The question is, of course, just exactly how to you prepare it and cook it
Surprised mostly, I suppose, because it did not taste anything at all like I thought that it would. And surprised too because most of the information that I could find on the internet and my library of wild game cookbooks was anything but hopeful. You might say that recipes for mountain goat are far and few between.
Granted, I have only tried one small sample from the front shoulders, and that was ground well without added fat to get a true taste of the meat.
But we prepared some large patties and heated them medium rare on a hot grill on a perfect mountain evening, and they were good.
In fact they were great, served with buns and the usual burger accompaniments. They didn’t last long at all, and they left us wanting more.
I am at a loss to describe the taste completely, though perhaps that is the difficulty. The meat was subtle and mild, and fairly flavorless, but in a good way. Sometimes, less is more with wild game.
It may have something to do with the fact that this billy was perfectly processed in the field, then quickly and thoroughly cooled by mother nature as well as any walk-in cooler.
What I can tell you is that it was firm and clean without a hint of gaminess. It was well…refreshing, wild, like the promise of a new day in the bracing air of a high mountain valley.
Finding a recipe for this amazing animal almost anywhere is about as difficult as harvesting one in the first place. So, when in doubt, let the spirit move you and make it up, I say.
It is a blank canvas of possibility, and I look forward to experimenting with this wonderful wild meat.
A spice here, a spice there – a complimentary sauce or two. Some sausage for sure. Let the celebration continue…and if you have any suggestions, you know what to do.
*I have now tried this with 5% added beef fat, and I can highly recommend it.
A FEW WORDS ABOUT MEAT GRINDING
One theme emerged when researching the gastronomic qualities of Mountain Goat. That theme in a word, is tough!
It makes perfect sense, considering where they live and what they do. Their meat seems to be infused with an inordinate amount of sinew and connective tissue, which would seem to explain a thing or two about their character. You’d be tough too if you spent the long winter clinging to a cliff or looking for something to eat on an impossibly cold, windswept ridge.
A crock pot obviously comes to mind, and no doubt that I will be breaking it out very soon. In lieu of that, a small electric meat grinder may be the perfect tool for the job.
My hunting partner has had his grinder for many years, and I know that he would be hard pressed to count how many elk and deer and other wild game animals have had some of their parts run through it. It worked wonderfully on this five-year old billy too.
While using it the other night I was reminded at just what a miraculous and indispensable machine it is for the big game hunter. Or any kind of hunter, for that matter.
There are things that you can do after this little beauty has finished that you simply can’t accomplish any other way, with the exception of a hand grinder, of course. The possibilities are endless.
Might you have a hankering for some german sausage? Or Italian is more to your taste? How about some meat sticks or hot dogs? Have you ever used a jerky gun? It is essential in making jerky from ground meat too.
In my mind it is one of the most beneficial tools that any hunter could own.
Tips, tricks, and techniques for using a smoker or bbq grill to enhance the natural flavor of your wild game
Including everything from heat control basics and perfect wood chip pairings to seasoning ideas and smoker secrets, this unique cookbook is a must have for every hunter. Wild game includes some of the most sustainably harvested and healthy meats in the world and their robust flavors make them exceptional choices for grilling and smoking.
Kindi Lantz combined her culinary artistry with ancient cooking methods to develop sensational smoked and grilled wild game recipes that stray from the norm. This impressive culmination of deer, elk, antelope, bear, rabbit, duck, goose, pheasant, and other game recipes will inspire culinary mastery, providing simple, step-by-step instructions for creating mouth-watering dishes.
Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. The cookbook is filled with hunting anecdotes, detailed instructions on cleaning and dressing game, helpful hints, and nutritional information.
My friend and my brother and I used to hunt squirrels, and other game, on a game-filled property in the heart of the Maryland farm country. Things with wings were the main attraction, like ducks or mourning doves. Canada geese, however were the real lure that brought us there, and populations were on the upswing in the early 1970’s. The shooting was often truly extraordinary.
The goose hunting was more than satisfying for our fathers and their friends, but not always enough for us. We were, after all, young boys bursting with inexhaustible momentum, and guns, and we badly needed something to do when the morning flights of Canada Geese had ended and the birds had laid up to rest.
For me, it was not just a way to pass the time until the late afternoon hunt. Goose shooting is thrilling, and fun, but squirrels…now that’s a young hunter’s big game.
Fortunately, the hardwood fingers between the cornfields and the backwaters of Chesapeake Bay were absolutely jammed with the elusive bushytails. We spent a lot of time still hunting through the autumn leaves, sharpening our eyes behind the rifle sights and practicing our future whitetail hunting skills. Squirrels fell all around us, though I doubt that we ever really put much of a dent in their numbers. They are, among so many things, a restless and boundless survivor in the long-term scheme of things.
I miss those days spent within that colorful cathedral of canopy, slipping soundlessly around the trunks of tall trees with my chin pointed to the sky. Patience is a virtue in this game, as is focus and sharp eyesight. A flash here and a flash there was sometimes all you got, but sometimes, if you were lucky or good, you got a little more too. A squirrel’s head is a tiny target, and you could fancy yourself quite a marksman if you could drop one cleanly and quick.
Long ago I graduated to hunting much bigger and more glamorous game, in places where the terrain and scenery could not be much more different from that gentle land. But those squirrels of my youth have never journeyed very far out of mind, and that is a good thing.
I long to hunt squirrels. I crave those simple and rewarding days in the land of sassafras and scolding bluejays. Some are quick to say that the world moves on, and that you can never really revisit a time gone by. Perhaps that is true, but certainly not in all things. I would like to think that squirrel hunting is one of those.
I feel a well deserved squirrel hunt coming on, and some Brunswick Stew to go with it, wherever they may be…
There are a number of hacks and subs you can do here. First, you can use any white meat for the filling. Rabbit, turkey, pheasant, quail, partridge and yes, chicken would all be fine. Next, you can skip the acorn flour and just use a whole wheat or some other darkish flour your like. Third, you can use regular walnuts for the black walnuts… or use whatever nut makes you happy.
1 3/4cupswhite whole wheat flour, or regular AP flour
1/2cupduck fat, lard, butter or shortening
1cupfinely shredded cabbage
1 cupminced yellow or white onion
3/4poundshredded and chopped squirrel meat
1cupdiced apple, peeled and cored(I use Granny Smiths)
1/2 cup toasted, chopped black walnuts
1/2teaspoonCavender’s seasoning, or black pepper
1/2cupwarm stock, squirrel, chicken or something light
2teaspoonssorghum syrup or molasses
1cupshredded gruyere, emmental or jarlsberg cheese(optional)
MAKE THE DOUGH
Mix the flours, baking powder and salt in a large bowl. In a small pot, heat the milk until it’s steaming, then turn off the heat. Stir in the fat until it’s mostly melted in; a few bits that aren’t melted are fine.
Mix the wet ingredients into the dry with a fork until it’s a shaggy mass. Knead this all together until you have a smooth ball, then shape it into a cylinder. Wrap the dough in plastic wrap and set it in the fridge for at least 2 hours and up to overnight.
MAKE THE FILLING
Heat the bacon fat in a large pan over medium-high heat and add the cabbage and onions. Saute until softened, about 6 to 8 minutes. Salt this as it cooks. Add the squirrel meat, apple, walnuts and Cavender’s seasoning (or black pepper), stir well and cook for a few minutes.
Stir the sorghum syrup in with the stock until combined, then pour this into the pan with everything else. Stir this well and let it cook another few minutes so the ingredients absorb the liquid. Turn off the heat and let the filling cool.
MAKE THE PIES
If you have a tortilla press, get it out and cut a heavy plastic bag apart to make two plastic sheets that you’ll use to keep the dough off the metal of the press. If you don’t have a press, lay out a work space and flour it well.
Cut the dough into anywhere between 8 and 10 pieces, trying to keep them about the same size. Put half the pieces back in the fridge. Roll a piece into a flat, disc and set it on a piece of plastic on the press. Put the other piece of plastic over it and squash the dough into a thin disc. I find that I do one squeeze, then adjust the dough so it’s perfectly centered in the tortilla press.
If you don’t have a press, roll the dough balls into flat discs about 1/8 of an inch thick.
Remove the dough from the plastic and put about 1/4 cup of filling on one side of the disc. Sprinkle some shredded cheese on top if you’d like. Fold over the dough to make a half-moon and seal. Crimp the edges with a fork and set on a floured baking sheet. Repeat with the rest of the dough.
Bake at 400F for 25 minutes. Move to a cooling rack for about 10 minutes before you eat them. Best served hot, but they’ll keep for a week or so in the fridge and are pretty good cold, too.
NOTE:I start with meat shredded off squirrels used in making stock. You can do this, or braise squirrels in salty water until tender, or you can just cut meat off the bones of raw squirrels and chop that up. All methods will work.
“Sure, the usually available squirrel is fine game for the beginning hunter. No game animal will give him better training in hunting fundamentals – stalking, concealment, woodsmanship, and shooting and gun handling. And should he become so fortunate that he has a chance at them, those early lessons will serve him well on this continent’s most prized big game animals…Frequent jaunts to a convenient squirrel woods season the long and colorful careers of many of our most famous hunters…
The hunter pussyfooting through the squirrel woods is not seeking a trophy animal, is not concerned about the behavior of an expensive bird dog, nor is he attempting to impress a hunting partner with his wingshooting. He is in the hardwoods for the pure joy of hunting…” –By Bob Gooch, Found in All About Small-Game Hunting in America. Edited by Russell Tinsley.
All About Small-Game Hunting in America. By Russell Tinsley
Published by Macmillan, 1984. Very Good condition in Very Good Dustjacket.
Feel Free To Email Us At firstname.lastname@example.org for Details.
If you are lucky enough to have harvested an antelope, then you know that this cut of meat really doesn’t require a complex cooking method to be fully enjoyed. Simply sear in melted butter, slivered garlic and sage leaves. Then add a little red wine to the skillet with another tablespoon of butter and you have a rich pan sauce to spoon over the delicate cut of meat.
And if you’re like some people who don’t like the taste or fragrance of sage try substituting fresh thyme leaves or rosemary.
Season the tenderloin with kosher salt, freshly ground black pepper and a tablespoon of olive oil. Let the tenderloin come up to room temperature before cooking. This will allow the meat to cook evenly when searing in the pan.
Heat a cast iron skillet over medium heat and add 2 tablespoons of butter, slivered garlic and fresh sage leaves. When the garlic becomes fragrant, add the tenderloin to the skillet. Sear all three (3) sides until a deep brown crust has formed, about 2-3 minutes per side. Remove the tenderloin from skillet when done and loosely cover with a piece of foil letting it rest while you prepare the pan sauce.
Remove the sage leaves and garlic from the skillet and add 1/2 cup of dry red wine. When the wine starts to thicken add 1 tablespoon of unsalted butter and stir until blended. Remove from heat.
Slice the tenderloin and serve with the rich pan sauce and a side of mashed potatoes.
The world of sports offers a long list of heroes and icons, but few names grow even larger over time. The Name Babe Ruth is one of those, and for good reason. He may have been the most dominating baseball player of his time, and all time, and he is considered to be one of the greatest sports heroes in American culture. He was a living legend and his fame and persona completely transcended the game. I wish I had met him, or at least been able to watch him swing.
What is not as well-known is that “the Babe” loved to hunt and fish. It appears that baseball was indeed the perfect sport for a man of his appetites. For when his hands were empty of bats and gloves, they most often held a fishing rod, or his favorite shotgun. Babe loved his duck blinds, and the pursuit of feathered game. He liked to eat too, and he liked to cook what he acquired in the field. His favorite recipe could be a main camp meal, or a side dish to accompany his hunter’s reward. He called it “Wild Rice for Game“.
Or so notes, “Famous Sportsmen’s Recipes For Fish, Game, Fowl and Fixin’s“, compiled by Jessie Marie Deboth. It’s a lovely and unpretentious little volume, a copy of which I have had in my personal collection for some years.
“The sportsmen of America have written this book, by contributing their favorite recipes for game, for fish, for birds. The recipes reflect the quality of mind and spirit that makes the true sportsman”.
Miss DeBoth goes on to dedicate the work “to the sportsmen and true conservationists of america, the conservationists of our natural resources of wild life, and the true protectors of the rightful heritage of future generations of americans, admiringly I dedicate this book of their favorite recipes, as cooked by them in their favorite outdoors”. I am certain that Mr. Ruth would agree.
His selection calls for 2 cups of wild rice, 1 teaspoon of salt, and 3 cups of water. “Put this into a double boiler after washing thoroughly, making sure that the water covers the top of the rice. Do not at any time stir the rice – always shake it. Allow to boil for twenty minutes, then drain off the water and continue to cook over a low flame for fifteen minutes, then add: 3 finely chopped onions, 1 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme. This recipe will make enough to serve six people”.
Ray Holland loved his waterfowl too, and our recipe book lists his hobby simply as “Duck Shooting”. He grew up on waters teeming with waterfowl, and he shot his first duck with a muzzleloader shotgun in 1893 at the age of nine. For those in the know this is the equivalent of saying that Michael Jordan used to enjoy shooting a few flat-footed free throws in a pick up basketball game, and we all know how that turned out.
Mr. Holland was editor of Field and Stream magazine during its heyday in the 1920’s and 30’s, and an author of sporting classics like “Shotgunning in the Lowlands”. An ardent conservationist, his tireless efforts to protect this precious migratory resource is one of the reasons we still have ducks to hunt today.
His recipe for “Roast Wild Duck” is as follows: “Cut up together celery root, turnip, onion, parsley, carrot. Fry with a few slices of bacon in roasting pan until whole begins to brown. Upon this place the duck, thoroughly washed and salted, either larded with or covered by a strip of bacon. Baste, while roasting, with red wine. When done, pour cream over whole and allow it to become brown. Remove duck, mix in flour, allow to brown. Strain and serve sauce over sliced duck and dumplings”.
Zane Grey is mentioned here, as Zane Grey, author. His angling exploits are now regarded as somewhere beyond legendary, and really not possible today. He wasn’t a bad writer either.
His contribution is “Broiled Oregon Steelhead“. He says, “It is rather difficult to choose my favorite recipe, but in thinking it over, I know of nothing more delectable than a fresh caught steelhead from a swift running Oregon river. This must be cut in pieces to fit an iron broiler, thoroughly salted and peppered and rubbed lightly with bacon fat and then broiled over a bed of hot coals protected on three sides by some built-up rocks on which the broiler can rest. I cannot give a definite time as this would depend upon the thickness of the fish. Anyway, cook until done”!
Theodore Roosevelt, Jr. liked to roll his duck in clay and built a fire on top. “The time necessary, of course, depends on the size and heat of the fire, but in general, don’t be too eager and give the bird sufficient time”. Excellent words of advice I would say, but I wonder where he found the time, being the son of a rough-rider and a President and all, as well as a world adventurer in his own right.
The recipe list continues. We have “Javanese Rijstaffel (Rice Table) from Frank Buck, Explorer and Wild Animal Collector. And, “Swiss Steak“, with elk, moose, or caribou (elk preferred) from Elmer Keith, Hunter, Writer, and Firearms expert. Jack O’Connor, perhaps the most famous gun and outdoor writer of all time, talks of baked quail and bread crumb dressing. Or perhaps you would like to try a recipe for “Dry Panned Steak“, by Eugene V. Connett, publisher of the finest sporting titles of all at his cherished Derrydale Press.
And I simply must one day try “Slumgullion” by C. Blackburn Miller, “Shoepack Pie” by Robert H. Rayburn, or “Horton’s Mulligan Stew“, by the Honorable Karl Mundt, Congressman and former Vice-President of the Izaak Walton League.
When I have tried all of these, I shall make “Skunk Meat For the Camper“, by Paul A. Meyers. He muses, “Contrary to ordinary belief, skunk meat is very palatable and tasty. Skin and clean the skunk, but be sure to remove the odoriferous glands. Parboil meat in a strong solution of salt water for 15 minutes. Drain this water and add fresh, season to taste, and allow to steam gently for one hour”. Can’t wait!
On the other hand, I think I will roast up a duck first, maybe laid under some coals of a camp fire beneath a starry night. Wild Rice will bubble in a nearby pot. I’ll finish my dinner with some of the raspberries, blueberries, and blackberries of Ozark Ripley’s “Outdoor Pudding”, and maybe add a finger or two of fine scotch in a metal cup to wash it all down. I will sip the scotch slowly, and ponder what it may have been like to play baseball with Babe Ruth. We could have shared a hunting story or two, and perhaps a plate of food.
All excerpts from “Famous Sportsmen’s Recipes For Fish, Game, Fowl and Fixin’s“. Compiled by Jesse Marie DeBoth. Privately Published, 1940, 96 pages.
—Jesse Marie DeBoth was herself a celebrity cook. Called “Home Economist #1”, and “The woman with seven million friends”, she was a syndicated newspaper columnist and noted cookbook author. She conducted incredibly popular traveling cooking schools in the 1920’s through the 1950’s.
—-This work is out of print and fairly scarce. We generally have a copy or two for sale. Quote available upon request.
Here is a complete guide to harvesting and cooking wild rice–with seventy-five recipes. Wild Rice Cooking is a total guide to wild rice: an introduction to harvesting and cooking, as well as a fascinating history of the plant and the cultures that have thrived on it for centuries.
Today, thanks to commercial growers, it is available in grocery stores throughout the country and more and more cooks have access to this nutritional grain. Wild rice is still harvested by those who have lived for generations near the lakes and rivers where it grows. The satisfying process of harvesting, called “ricing,” still follows ancient tradition, using canoes, poles, and handmade knockers. Susan Carol Hauser offers a primer on the joys of reaping a wild rice harvest, as well as more than seventy-five tempting recipes including: * Wild Rice Whole Wheat Pancakes * Wild Rice, Morel, and Chicken Risotto * Creamy Baked Custard Wild Rice Pudding * Popped Wild Rice * And many more! Wild Rice Cooking will appeal to all those interested in getting back to the land, as well as anyone who likes to cook!
I am becoming a jerky aficionado, and I must say that so far this is one of the best jerky marinades I have tried. It makes me wonder if even an old shoe would taste good after hanging out in this for a while.
Long term storage does not seem to be a problem with this creation. It simply does not last that long in my house.
Cut meat into 1/4″ strips and place in a non-reactive bowl. Combine remaining ingredients into blender and mix well. Pour over meat and refrigerate for 36-48 hours, stirring occasionally. Dehydrate for 6-8 hours, or until done.
*I have also made jerky with this marinade from elk, deer, and now, mountain goat. I love them all.
Nesco American Harvest Jerky Xpress Dehydrator Kit with Jerky Gun includes everything needed to make delicious home made jerky. Just add ground meat. Features a 350 Watt, fixed temperature, and top down power head is perfect for the beginner or an experienced jerky maker. Jerky Gun comes with 3 tip attachments. Makes great tasting beef jerky or venison jerky! There are four different flavors of jerky spices included with this unit, Hot and Spicy, Teriyaki, Original, and Pepperoni.
A willing and observant person can gather some extraordinary insights about the natural world in the most unlikely places. It can happen in the short time that it takes to blink an eye, no matter if that eye belongs to you, or to something else. Nature abounds with beneficial lessons and the teachers of true meaning are everywhere. I just happen to gain some of my clues from the clear-eyed and attentive stares of my backyard pigeon flock. You can learn a lot from an otherwise ordinary and common creature.
I spend a fair amount of time with this captive audience of one hundred in their outdoor aviary. I am their provider, and their lifeline from the outside lands. I supply them with their daily ration of grains and clean water, irregardless of the weather or the many other duties or time constraints I may have. I fill their pickpots with grit and minerals. I break ice from their bowls in the winter, and suffer the same stinging snows and biting winds of the day. I clean their flypen and pigeon-house, and keep a sharp eye out for the telltale signs of distress or disease. I study them closely, and through it all, they watch me too.
I am a constant in their lives, and a spoke in their wheel of life. I have come to know of them and their world just a little bit, and they of me. It could be said that they would rather prefer that I was not involved at all, but I am a necessary intrusion they must tolerate, at least for a brief time.
Yet, they wait for me each morning and afternoon, the anticipation building as I drive up to the entrance doors. They mill about excitedly as I approach, ready to perform just for me. I touch the door handle, and they begin their wild jig, dancing like ecstatic puppets on hidden strings. They hop about and swirl their wings like crazed whirligigs, or slap their wingtips smartly as they launch from their perch for a short flight across the pen.
They chant their pigeon talk and coo even louder as I step in through the inner doors, to become completely surrounded by frantic birds, eager to fill their crops before the other’s. They push and shoulder for each speck of grain as if their life depended on it. Perhaps they bicker and fight to establish or maintain some imperceptible pigeon pecking order, or maybe just to remind themselves that life can be a struggle. You would think that they would know by now that their will be enough food for all comers, but it is a wild ritual that they simply must abide for reasons known only to the pigeon.
We have repeated this madcap scene a few thousand times and more, the pigeons and I. It has become routine, with little deviation from the usual suspects. That is until yesterday, when our normal interaction abruptly and inexplicably changed.
It was immediately obvious when I pulled up in my truck. The absence of sound or flashing wings struck me first, and what pigeon heads I could see sat on top of outstretched necks, alert, with searching eyes. They crouched in the classic manner of all prey, with feet tucked under their bodies, coiled and ready to spring out and away from impending danger.
The birds stood frozen and paid me little mind as I entered and searched the ground for an animal intruder. I investigated the pigeon houses and the nest boxes and found nothing. I checked every nook and cranny of their limited world and came up empty. I paused to scratch my head, and ponder this puzzling circumstance.
Hand on chin, I stared at the closest pigeon and wondered, determined to discover just why he would not fly. And then he cocked his head, and I saw his eye focus on something high as he grounded himself more tightly to his perch. At that moment I spied a wide, dark shadow moving across the dirt floor, and smiled. I knew exactly what belonged in that kind of shadow, as did my fine feathered friends. All I had to do was look up, to see just exactly what it was that had struck such all-consuming fear in their hearts.
I had no doubt that the shadow maker was an eater of birds, but there were several possibilities in this category. A red-tailed hawk maybe, or a gleaming eagle from the nearby river. In this case the black shadow belonged to an animal of equal color, with a distinctively naked neck. It was not what I expected to see.
The Turkey Vulture, or Buzzard as it is sometimes called, is quite common to the American West and many parts of North America. A six-foot wingspan casts a long shadow across the land, and he covers a lot of it as he travels. That great red and bald head is immediately recognizable from afar, and known by all. His sentinel like posture and hovering demeanor create and perpetuate his iconic image. It is a form often associated with death, and it is a meaning not entirely lost on my domesticated, but anxious, pigeon flock.
The Vulture is classified as a bird of prey, after all, even though he finds most of his meals by smell after they are already dead. I suppose that it is a distinction utterly lost on the brain of a pigeon.
His generic name is Cathartes, which means “purifier”. It is an appropriate name, as the Buzzard is the sharp-beaked “tearer”, and recycler of flesh and feather. He is part of nature’s cleanup crew, and a perfectly ordained sanitizing unit. His kind is often referred to as “carrion eaters”, as if it were a derogatory term used to define the sordid parameters of their defective character. Nothing could be father from the truth.
I, for one, am a defender of this homely yet beautiful animal. The manner in which he makes his living should not be used to demean or degrade his standing in the larger scheme of things. His shadow may strike terror in the souls of countless scurrying and furtive creatures, but he has not come for them. Not now. He is where our lifeless bodies might naturally go, may we all be so lucky. There are far worse fates to suffer than those borne through the belly of a bird.
Still, it makes me wonder about the sensibilities of the pigeons in my charge. None of this buzzard business should be of any concern to a bird so far removed from a natural environment. It may be true that their only protection from flying marauders is a thin, nylon mesh that forms the roof of their cage. But what of it?
Most of my birds have never known anything else than the limited boundaries of the aviary. They were hatched here, reared by their parents and brought to adulthood without having to worry about danger and death from above. They have never enjoyed a truly wild moment in their lives, and I doubt if the thought of escape and a different kind of life has ever occurred to them.
Likewise, their parents have grown up in much the very same way, as did their parents, and their parents, and so on and so on. In fact their domestic lineage goes back for thousands of years, to the days when the first man-made his first hopeful departures from the relative safety of the caves. They are mankind’s first domestic animal partner, and their history is our history. One would think that very little of the wild would be left in the soul of a pigeon. On the contrary, it would appear that the thin margin of safety above their swiveling heads provides little comfort.
It makes me wonder about the level of domestication in the so-called domestic pigeon. How much wild is left in an otherwise non-wild creature? What does he remember of his life on the cliffs? Is it some latent genetic memory, or something else that keeps him looking skyward? Something tells me that there are some wild yearnings left behind, and that it might not take them very long to surface if given some small opportunity.
Truth be known, the story of the vulture and the pigeon is a tale as old as time and one not so easily forgotten. Each has something to tell us in their own way. Their interactions remind us that the primordial spark of life burns on as brightly as ever. They beckon us to live fully while we are alive, no matter the circumstance or the crosses we bear.
They tell us that danger is but a heartbeat away, though we try to deny it by surrounding ourselves with shallow and petty distractions. The realities of life and death lie closely behind the delicate veil, no matter how hard we may try to separate and protect ourselves from the natural world with the cages of our own clever designs.
The Turkey Vulture occasionally wishes to feel like a master predator on the wing, and a hunter of live prey. Perhaps he flies over our birds to feel the power of his blood and history. He dares us to be watchful, yet hopeful, lest we gain the finality of his steady gaze. We all must eventually return to replenish the elements of the earth. We are needed, we are welcome, but perhaps not today.
The great purifier embraces the rising thermals and circles ever upward, hanging on the edge of consciousness to remind us that a little bit of wild remains in the most cowered and tamed of the earthly realms below. We shall all have plenty of time to rest, and to watch, in our time.
Why do we see pigeons as lowly urban pests and how did they become such common city dwellers? Courtney Humphries traces the natural history of the pigeon, recounting how these shy birds that once made their homes on the sparse cliffs of sea coasts came to dominate our urban public spaces. While detailing this evolution, Humphries introduces us to synanthropy: The concept that animals can become dependent on humans without ceasing to be wild; they can adapt to the cityscape as if it were a field or a forest.
Superdove simultaneously explores the pigeon’s cultural transformation, from its life in the dovecotes of ancient Egypt to its service in the trenches of World War I, to its feats within the pigeon-racing societies of today. While the dove is traditionally recognized as a symbol of peace, the pigeon has long inspired a different sort of fetishistic devotion from breeders, eaters, and artists—and from those who recognized and exploited the pigeon’s astounding abilities. Because of their fecundity, pigeons were symbols of fertility associated with Aphrodite, while their keen ability to find their way home made them ideal messengers and even pilots.
Their usefulness largely forgotten, today’s pigeons have become as ubiquitous and reviled as rats. But Superdove reveals something more surprising: By using pigeons for our own purposes, we humans have changed their evolution. And in doing so, we have helped make pigeons the ideal city dwellers they are today. In the tradition of Rats, the book that made its namesake rodents famous, Superdove is the fascinating story of the pigeon’s journey from the wild to the city—the home they’ll never leave.
First, and most importantly, one must find an elk, which of course is more often than not, easier said than done.
May we all be so lucky, though I can assure you that you will hunt much harder after enjoying this recipe!
3 pounds elk loin
3 tablespoons each, chopped fresh parsley and thyme
Cut elk loin into 12 pieces, about 4 ounces each. Lightly pound to 3/4 inch thickness. Coat elk with parsley and thyme mixture and refrigerate overnight. Grill, and serve medium-rare.
SUN-DRIED CHERRY SAUCE
1 cup sun-dried cherries
1 cup apple juice
1 cup cranberry juice
1 shallot, peeled and sliced
1 glove garlic
1 cinnamon stick
1 whole glove
1 small bay leaf
6 sprigs fresh thyme
Combine cherries and juices in a saucepan. Wrap remaining ingredients in cheesecloth and tie to close. Add to cherry mixture, simmer 15 minutes, then remove and discard bag. Puree mixture in blender of food processor and strain. Sauce should measure approximately 2 cups. If it greatly exceeds 2 cups, return to saucepan and reduce.
*This recipe calls for a bed of Potato, Cabbage, and Mushrooms Compote and a side of Sweet Potato Croquettes, with a Salad of Mixed Greens and a Champagne Vinagrette dressing.
I generally will make this recipe with full sides at least once a year. To be honest, though, rarely do I have the patience to prepare the whole meal.
It’s all about the elk, for me, but then again, please don’t hog the cherry sauce!
**Adapted from a recipe by Chef George Mahaffey at the Restaurant at The Little Nell. It can be found in Cooking With Colorado’s Greatest Chefs by Marilynn A. Booth. Give us a shout if you would like the full recipe, or, make a visit to the Little Nell in Aspen, and give it a try for yourself.
***This sauce is equally fantastic on Pronghorn Antelope, Venison, and many other types of wild game. I particularly enjoy it topped upon squab and pigeon.
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The meat of the Pronghorn Antelope is a most precious commodity from my point of view, speaking as a hunter and a huge fan of all wild fish, game, and fowl. Yet, I think it safe to say that the beast is not common table fare in most American households; in fact, I would venture to guess that very few people have ever tried it. That is a great loss to those so interested, as the animal affords one of the greatest epicurean opportunities of the west. It is my favorite of all wild meats, and there are many, many others like me.
It is understandable why so few have had the opportunity to give it a try, for it is a main ingredient not easily obtained. Pronghorn hunting permits are limited in one form or another in most of the western states, and acquiring a tag is often the most difficult part of an antelope hunt. It can take several years for the hunting gods to smile, but I can assure you that is it well worth the wait.
To my taste the flesh is fine-grained, sweeter, and more refined than most big game animals. Most venison or beef recipes will work to some degree, but it is after all, a bit different. It may take a little experimentation at first, but not too much. And as with all venison as a general rule, it is best to cook it leaning on the rare side.
To me a Pronghorn is the untamed and free-roaming veal of the western horizons, as there are some basic similarities and shared culinary characteristics. Treat it as you would prepare a nice cut of veal and you may be pleasantly surprised. A dish of Breaded Pronghorn Cutlet, or “Antelope Wiener Schnitzel”, might just do the trick.
As for spices, sometimes simple is best. If you like your entrees with a touch more complexity, then the usual candidates for veal and venison apply. But be sure to try one dish with sage as a special attraction. It is, after all, a creature of the sagebrush flats and the high deserts of the west.
Above all, enjoy your prize and savor the catch of the day. That is if you can get one to stand still long enough!
* Pronghorn has a nasty reputation as tasting overly gamey, at best, and inedible, at worst. Don’t believe it for a second. Well harvested, properly cared for in the field, and prepared in an attentive manner, antelope is hard to beat. Generally hunted in hot weather far from commercial processing facilities, heat spoilage and tainted meat is your worst enemy. The old-time hunters who really knew their meat used to say that quick cooled meat was of the sweetest kind.
Plan accordingly – dress, skin, and quarter as soon as possible and store on ice until you can refrigerate or freeze. You will be more than rewarded for your efforts, and you may find that you have acquired some new and famished friends in the bargain. It’s a fine deal, anyway you slice it.
A FEW THOUGHTS ON PREPARATION
I am a proponent of offal, or organ meats – otherwise known as the heart, livers, kidneys, and assorted parts. Many hunters choose to leave these items behind, missing out on some truly great dining as a result.
Traditional venison recipes for the liver and kidneys work well here. As for the heart, I prefer mine cut in pieces, marinated, and splayed out on a very hot grill, finished medium rare. Be careful not to overcook it, as it will become extremely tough if you do.
Be extra sure to recover the tenderloins, which sit directly under the backbone and can be tricky to find. They are quite small but highly desirable, and many hunters have simply forgotten to cut them out. I’ve done it myself a time or two, much to my chagrin.
Tenderloin can be best cooked simply, and I like to celebrate success with a heavy black skillet and some salt and pepper. After a long day or more on the hunt, there is nothing like a simple feast to finish off the fun.
As for the rest – you’ve only just begun. Chops, roast, or stew, it’s all great any way you cook it.
Have any favorite recipes you’d like to share? We’d love to hear about ’em….
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A Journal of Wild Game, Fighting Fish, and Grand Pursuit