Select Page

Issue: 2018-07-25

Birds ‘on the fly’

One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.Upland wild grouse cacciatoreINGREDIENTS1 large grouse3 Tbsp....

Read More

Know your firearm

The first thing you should do after taking a hunter safety course is to go to the nearest shooting range and ask for help in getting to know your rifle. The rifle you choose for hunting is a debate that is never brought to a...

Read More

Let’s go fishin’! – 3 of 3

Northern PikeOn land we have voracious bears that will eat almost anything. In the rivers and lakes, without a doubt, the most voracious fish in North America is the northern pike. Pike are solitary fish that seldom travel with...

Read More

Let’s go fishin’! – 2 of 3

Trout and salmonPreparing trout for cookery: It is most important to prepare your trout royally before putting it in the pan. This is important, especially for lake trout, as they have a noticeable amount of fat along the...

Read More

Watch out you wascally wabbits!

You don’t have to be a big-game hunter to enjoy wild meat. As a youngster, back in the 1930s and ’40s, I looked forward to a dish of rabbit. Basically, we got our cottontails with the use of a ferrite, but by age 13 we had also...

Read More

Get stuffed!

Light and moist … but never overpoweringStuffing for fish, birds or game should never be overpowering. When preparing stuffing, make it moist and fragrant. Lean meats, such as predator fish, generally tend to be dry and...

Read More

Let’s go fishin’! – 1 of 3

What colour of bait is best?Most fishermen stand in front of fishing-tackle boards in the store and think, If I was a fish, I would go for that colour. Problem is, they may tell “fish tales,” but they don’t have fish vision....

Read More
Loading
Loading...