RSSCategory: Recipes

Phez Fest Highlight: Hank Shaw

Phez Fest Highlight: Hank Shaw

by Jay Who’s Hank Shaw? I guess a couple ways to answer that. One is that he’s a guy who only eats wild meat, has for years. That’s meat he himself “harvests,” much of it birds. Another way is that he’s a pro cook who started hunting because of the meat – meaning he came […]

February 24, 2012 | By | Reply More
A Few Bird Recipes From the UK

A Few Bird Recipes From the UK

How do you cook your birds? We’ve found two ways: slow and fast. Sounds goofy, but we’re serious: Cook strong-tasting woodies fast and eat rare on a cracker with hot sauce or even horseradish, and cook mouth-watering grouse and pheasants slow so you don’t dry ’em out. Oddly, while we do branch out gastronomically with […]

October 5, 2011 | By | 2 Replies More
One Way to Cook a Woodcock

One Way to Cook a Woodcock

And some things we don’t understand… Woodies don’t exactly have a rep for being good table fare. We’ve seen a few guys almost drool over the thought of woodcock prepared so-and-so way, but most comments have been along the lines of the old brick joke: Prepare woodcock, put in oven with brick, when the bird […]

February 17, 2011 | By | 10 Replies More
Would You Eat a Woodie Cooked Like This?

Would You Eat a Woodie Cooked Like This?

In a column about grouse hunting in Maine that ran in The Boston Globe earlier this month was this description of cooking and eating woodcock: Woodcock is classically served whole, feathers on the head, body plucked, roasted hot and fast in bacon fat with the insides intact. The old wives’ tale goes that woodcock empty […]

December 22, 2010 | By | 1 Reply More
How to Grill Pheasant Legs

How to Grill Pheasant Legs

Grilling pheasant legs? Hmm. We suppose it can be done, but honestly have not attempted it. Yet here’s a way that supposedly can be great.

July 16, 2010 | By | 1 Reply More