Hunting Versus Buying Meat: Tasting the Clean Stuff
This informative essay by Shawn West, written in 2015 and still relevant today, is the perfect thing for the “wild game curious” to read before trying it for the first time!
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Author: Shawn West
Fried Wild Turkey Po’ Boy
Though Shawn West grew up reading about turkey hunts in the South, it’s Ontario where he does his hunting for them. A Southern-style sandwich using a tom he harvested bridges the two!
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Wild Turkey Leg Ravioli with Brown Butter and Sage Sauce
Whole roasted wild turkey feeds a lot of people – it also leaves leftovers. Shawn West shows us that ravioli are a great way to use the leftovers from a big meal.
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Smoked Goose Hearts with Lemon Dressing
In the spirit of maximizing his harvest, Shawn West is sure to bring all of his waterfowl hearts home, plus those that his hunting buddies don’t want. They’d regret giving them away after trying this dish!
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Black Bear Meatball Subs
As winter hits hard in Southern Ontario, I find myself increasingly in need of comfort food. Something warm, rich, and homey to chase away the winter blues. While searching my freezer I found one last tightly-sealed packet of ground black bear meat, which I decided would be perfect for meatballs.
These meatballs are super-simple to make, and could easily just be skewered on toothpicks and served, but a thick toasty meatball sub seemed the best use for them, especially since NFL playoffs were right around the corner. The marinara is also straightforward, and then it’s just a matter of putting it all on some fresh rolls with melted provolone.
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General Tso’s Redhead Duck
I was fortunate enough to cross a “bucket-list” hunt off my list this past November when I went on a layout boat duck hunt near Long Point on Lake Erie. Big water diving ducks were birds that I had not had a chance to hunt in the thirty years that I’d been waterfowling, and I snapped at the chance when a friend proposed and organized the opportunity.
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Canada Goose Popper Dip
It is confession time. I do not like “poppers”. Not one bit. You know the drill: cream cheese and a
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Wild Turkey Souvlaki with Tzatziki
As summer draws to a close, and as my province works back to some semblance of normalcy following the COVID-19
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Canada Goose Thai Red Curry
There is great debate around exactly “how much” of a goose people should be eating. There are purists who absolutely refuse to do anything other than pluck whole birds, but I only do that the plumpest late-season geese that have been feeding on corn and grain for weeks. “Breasting out” a goose is exactly that, and every bird we shoot gets at least that treatment, with the meat either going into a grind pile, or my personal preference, serving as a substitute in almost any dish that calls for beef. There are those that pluck the livers and hearts, and I thoroughly enjoy grilled goose hearts.
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The International: Triple Cheese Canada Goose Pastrami Sandwich
I will be the first to admit that I’m not that sophisticated when it comes to cooking. I have cooked some long-simmering, refined meals that required a degree of culinary technique on occasion, and they were delicious and rewarding, but I’d just as soon slap meat on a grill and let the flame do the work, or even more commonly, turn wild game into burgers and sandwiches. So we’re making grilled cheese. Purists may turn their nose up at the very plebeian concept of a grilled cheese but I’m here to assert that the grilled cheese is in fact the king of sandwiches. Pure comfort food combining crunchy toasted bread and rich melty cheese, there is no better vehicle for taking a sandwich over the top than stuffing all sorts of goodies between toasted bread and cheese, and that’s what this is.
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