Alder Cone Smoked Grouse W/ Fern Root Glaze & Salal Sauce

2 tb Licorice fern root

2 tb Gewurztraminer ice wine

3/4 c Water

3 c Dried alder cones

2 Wild grouse breasts, bone in -and skinless

Juniper & Salal Berry Sauce:

1 1/3 c Water

1 1/2 c B.C. Pinot Blanc wine

3 1/2 c Salal Berries

1 1/2 tb Maple syrup

1 1/2 tb Black peppercorns

8 Juniper berries

1 1/2 tb Balsamic vinegar

Alder: a deciduous tree, member of the birch family with woody cone like fruits. Common in
swamps and mountainous areas. [ I am going to try black spruce cones- our commonest local tree.
(Update: this was a terrible idea- bitter tarry smoked taste) If that doesn't work I can fall back on
store bought fruit wood chips or do a Chinese Tea Smoke.- JW] Licorice Fern: I have no idea
what it's geographic range is or what flavor it's root would impart. Based on it's name I am going
to try diced Fennel bulb, Fennel seed or a _wee_ bit of Star Anise stewed in Port instead.-JW
Salal Berries: Salal is a low [up to 2 meter] evergreen shrub of the Heath family native to California,
B.C. and Alaska with white to pink urn shaped flowers and round purple berries which turn black.
[There are none locally so I will be experimenting with cranberries or black currants.- JW]

Directions:

In a small covered sauce pan, gently simmer fern root in icewine and water for 20 min. Pour into a
glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil,
uncovered, on high until reduced to a thick syrup. Set aside. Heat alder cones in a large aluminum
foil lined sauce pan over high heat until they smoulder. Reduce heat to low; place grouse breasts

directly on top of the smouldering cones. Lightly brush the breasts with the fern root glaze; cover
pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the
bone and serve with Juniper-Salal Berry Sauce.

For the sauce: Pour 1 cup water and the wine into the bottom of a per- forated double boiler. Place
the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a

rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the
double boiler. To the salal syrup, add the maple syrup, peppercorns, juniper berries, remaining
water and balsamic vinegar. Bring to the boil and immediately remove from the heat; let stand an
hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until
needed. Yield: 4 servings

BBQ Dove

Ingredients:

A bunch of doves

Pace's Picante Sauce (med.) That's the kind made in Texas

Bacon

Your favorite Bar B.Q. Sauce

Preparation:

Marinate dove breasts in picante sauce overnight. Wrap each with bacon strip and fasten with
toothpick. Place on grill over slow coals and baste frequently with BBQ sauce. Note: Don't over
cook......ENJOY !!! Yield: 1 servings

Pheasant With Ramps And Wild Mushrooms

2 lb. pheasant; split in half

12 ramps (both white bulbs and green leaves)

1 T. butter; melted

1/2 tsp. salt

1/8 tsp. ground black pepper

10 fresh morels or other wild mushrooms

2 tsp. fresh thyme leaves or 1/2 ts Dried thyme leaves

1/2 c broth

GARNISH:

Fresh thyme sprigs with flowers

Heat oven to 350 F. Rinse pheasant and pat dry. Remove any excess fat from body and neck
cavities. Thoroughly rinse ramps; pat dry. Cut white bulbs from green leaves of ramps. Slice
green ramp leaves lengthwise; set aside. Place bulbs in 8" baking pan. Place pheasant halves, skin
sides up, on top of bulbs. Brush with melted butter; sprinkle with salt and pepper. Roast 40

to 50 minutes or until fork-tender. Remove pheasant from baking pan to 2 plates; keep warm.
Meanwhile, in small skillet, combine mushrooms and thyme with drippings from baking pan. Saute

until mushrooms soften; 3 to 5 minutes. Stir broth and ramp leaves into mushroom mixture; cook 3
to 5 minutes. With slotted spoon, remove mushroom mixture to plates with pheasant. Remove and
discard any excess fat from liquid in skillet; serve liquid as sauce with pheasant. Garnish pheasant

with thyme sprigs, if desired.

Substitution Notes:

1. Use cornish hens in place of pheasant

2. Use a mixture of white onion, green onion, and garlic in place of ramps

3. Use any store bought mushroom of choice in place of morels or other wild mushrooms

4. Use vegetable or chicken broth in place of the white wine that was origionally called for

5. Use rosemary in place of thyme

6. Use Nasturtiums or other edible flower in place of thyme for garnish. Be sure to use flowers that
are grown without pesticides and DON'T use florist flowers because they have been treated with
preservatives for shipping Yield: 2 servings

Roast Buffalo

(Pit Method)

Meat prepared this way is worth all the effort--the taste is out of this world! Dig a pit 5 1/2 feet
deep, 6 feet long and 3 feet wide. Place 3 1/2 feet of coals in the bottom (it takes about 8 to 9 hours
of burning to get the coals needed to line the bottom of the pit) and cover with about 1 inch

of dry sand. Cut meat into 10 to 15 pound roasts. Salt each roast and wrap with a bay leaf and 1
cup barbecue sauce (recipe below) in heavy aluminum foil. Place packets of meat in the pit. Cover
pit with tin, then cover with 6 to 8 inches of dirt to seal in the heat. Meat should be sealed in the
pit at least 12 hours; a few more hours for larger roasts. Allow about 1/4 pound meat per person.

BARBECUE SAUCE

4 C. (2 lbs.) brown sugar

1 C. (8 oz.) paprika

2 C. (1 pt.) Worcestershire sauce

4 C. (1 qt.) vinegar

4 C. (1 qt) catsup

16 C. (1 gal.) tomato juice

1/3 C. salt

1/3 C. dry mustard

1/3 C. ground cloves

3 T. garlic powder

4 tsp. chili powder

2 tsp. red pepper

12 medium onions, grated

Mix all ingredients in a large kettle. Bring mixture slowly to a boil, then simmer for 1 hour. Stirring
often. Yields about 2 gallons. Yield: 40 servings

Roast Wild Goose W/ Garlic, Onion And Sage Stuffing

stuffing:

1/4 cup unsalted butter

2 small onions, finely chopped

2 celery stalks, diced

5 garlic cloves, chopped

14 oz bag herbed stuffing mix

1 1/2 tablespoon rubbed or ground dried sage

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon pepper

1/2 teaspoon italian seasoning

2 eggs, beaten to blend

1 cup chicken stock or

1 canned broth

1 goose:

12 lb goose, fat removed from

1 cavity

1 lemon, halved

3 bacon slices

For stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic
and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper
and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set
aside.

For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat dry, using paper towel.
Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper.
Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small
buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin.
Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into
large roasting pan. Roast goose 30 minutes. Reduce heat to 350 deg. F. Continue roasting until
meat thermometer inserted into thickest part to thigh registers 180 deg. F., basting every 20
minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven
during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing Yield: 6
servings

Whitney Pot Roast

4 lb Moose steaks; 1/2 lb each

4 lg Onions; sliced

1/2 c Wine vinegar

1 cn Tomato paste; small, 5 1/2

-fluid oz, 156 ml

-Water, equal amount to

-the tomato paste

Salt, pepper & paprika

1/2 c Butter; or oil

2 Garlic cloves; minced

1 tb Pickling spices; tied in a -bag

3 Bay leaves

Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and
paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set
aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy
roast pan and pour onion mixture over it. Cover and cook in a 350F oven for 2 hours or until meat
is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve. Yield: 8
servings