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Wild Game Cooking Category

Scott Leysath

Corned Waterfowl or Game Meat – it’s not Just for St. Paddy’s Day Anymore


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The term “corned” comes from an old English word for large, hard grains of salt, but I’ll forego the history lesson and get to the corning. The cool thing about the process is that corned wild game tastes very much like the corned beef you buy at a sandwich shop. Sliced thin and pile high […]

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Scott Leysath

Edible Snow Geese – Here’s How?


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  Snow geese are often referred to as “sky carp” because they are thought to be off-tasting. Oh sure, I’ve had some that weren’t great, but I’ve also had mallards that tasted a little funky as well. Until we start genetically engineering our game meats, there will always be variables that affect their flavor. You […]

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Scott Leysath

High Time for Hogs


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  I always get a little depressed when the bulk of the hunting seasons come to a close. Starting with opening day of dove season and ending with the last day of duck season, it’s what we look forward to during the rest of the year. Some of us manage to fill in the calendar […]

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Scott Leysath

Valentine’s Day – Dine In, Not Out


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And there’s no waiting, no pressure to vacate the table for the next reservation and we’ll all save some money. Kick back and stay as long as you like. If you plan to impress your special someone with a wild game dish on Valentine’s Day, think about how you can make it pleasing to both […]

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Scott Leysath

Tales from the Dark Side – How to Cook Lesser Ducks


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Take the often-maligned snow goose, for example. An early season snow goose harvested in Canada is lighter in color and much less, well, gamey than the same birds we shoot in California. It seems that a young bird feeding its way through a barley field up north will taste better than the same goose in […]

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Scott Leysath

Boar Stew – Make a Tasty Stew from your Feral Swine


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Use the oldest stuff first. Frozen meat does not get better with age. I’ve been saying that for years, but I don’t always practice what I preach. I know…shocking. During a recent freezer clean-out, I found some parts of a feral hog that went into the freezer a few years ago. The parts were scattered […]

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Scott Leysath

How to Grill a Quail (and have it taste moist and delicious)


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When it comes to delicate upland game birds like quail, be very suspicious if the recipe instructions include, “Cook until the juices run clear.” A quail is not a chicken. There…we got that out in the open. If your quail is dry, it’s your own fault. Perhaps you read a recipe that instructed you to […]

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Scott Leysath

Easy Ways to Make Wild Ducks Taste Better by Scott Leysath


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Put your turkey baster back in the drawer. The drippings that you splooge over the roasting bird will only help to crisp up the skin. Crispy skin is good, but it doesn’t mean squat if the cooked bird is dry. A brine is a mixture of water and salt. You can add other stuff to […]

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