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THE GAME COOKBOOK by Clarissa Dickson Wright & Johnny Scott [Book Review]

Posted on 22 December 2010 by Cork Graham

 

If you remember the British cooking series, Two Fat Ladies, of PBS and BBC fame, you’ll immediately recognize Clarissa Dickson Wright as the taller of the two, not the proud chainsmoker who passed away from lung cancer in 1999.  Dickson Wright is the co-author of The Game Cookbook with Scottish farmer and outdoorsman, Johnny Scott.

A gorgeously illustrated review copy sent to us by the publisher, The Game Cookbook takes standard table game and puts a variation on it that brings out the best qualities through innovative experimentation, with classic recipes and those that seem to have been magically created by neighbors on the other side of the authors’ hedge.

Included are recipes that are very traditional in the UK and Europe. Others reach to the Middle East and South Asia, modified from recipes based in preparing more traditional farm-raised meats. Well-read and always willing to tell a story, Dickson Wright colors the recipes with asides of family histories and remembrances of foreign travel and meals had with friends.

You’ll find that it’s very much a UK book with such references as “wapiti”, which those of us in the US and Canada recognize as elk: what they call elk in Europe and the UK, we call moose in North America.

The artwork gracing the pages is a mix of old paintings, of hunting and fishing in North America and Europe, even movie stills (James Mason looks quite dashing with a side-by-side), and then photos of completed dishes just as beautiful as the sketches and historical art. Together they bring to the reader the old and new of game and fish cuisine, along with anecdotes that can prepare the neophyte hunter or angler for their first hunting or fishing experience.

At the end of the book is a listing of hunting and fishing organizations in the UK and US, along with a collection of wildlife agencies in the United States. For those who might not be personally able to collect their own main component of a game or fish dish, a listing of game suppliers offering meat farm-raised animals (unlike in Europe, where wild game and fish are sold in many shops, the selling of true wild game in the US has been illegal for years) provides an option.


One of the topics that I keyed in on, because it puts so much fear in the new game chef, is aging. In the US of late, as the tradition of hunting has skipped one, two or even three generations, the result of more Americans moving into urban areas in pursuit of employment, the art of aging has been forgotten. If you read some of the forums on the Internet, there’s such an intimidation toward aging and meat contamination that it can sometimes be humorous, sometimes sad…. What would people do if suddenly our refrigerators no longer worked and we were suddenly dumped into a kitchen life experience most families had up until the end of the early part of the last century?

Aging was a heavily practiced technique for stretching the day’s take, improving flavor and tenderizing a tough old bird, or side of venison. It all has to do with air temperature and humidity: cool and moist tops the list, and extends the aging time. The author goes through the aging process for just about every meat type taken, from grouse, to pheasant to venison.

There are also recipes for those that might not be specifically sought in the US and Canada, but are looked forward to in Europe and the UK, such as carp. There are recipes for grouse, pheasant, elk, moose, antelope, caribou, wild boar, partridge (chukar), quail, dove, American woodcock, snipe, hare (jackrabbit), cottontail, salmon trout, sea trout, zander (yellow perch), pike and of course goose.

At the back just before the meat supplier’s list, is a collection of recipes for compotes, sauces and stocks bringing out the best flavors of the dish.

When it came to testing a recipe, I decided it was time to use one of the many pheasants that Ziggy had pointed out for me last year—the dish quick to prepare and a rich, creamy mix of flavors!

PHEASANT WITH NOODLES AND HORSERADISH CREAM

A bit sweet. A bit tangy. All delicious!

 

Ingredients: 

  • 1/3 cup (3/4 stick) butter
  • 4 pheasant breasts
  • 4 shallots, chopped (if unavailable, use 4 tablespoons of chopped mild onions)
  • 1 clove garlic
  • 2 tbsp bottled horseradish, or 1 tbsp strong fresh horseradish, grated.
  • Juice of ½ lemon
  • 2/3 cup heavy cream
  • 1 packet black or green Italian noodles or make your own chestnut noodles (enough for 4 people)
  • small bunch of parsley, chopped
  • salt and pepper to taste

Steps: 

  1. Heat the butter in a heavy frying pan for which you have lid
  2. Sauté the pheasant breasts until they are sealed
  3. Remove them and sauté the shallots and the garlic until the shallots are pale gold
  4. Remove and discard the garlic clove
  5. Stir the horseradish into the shallots
  6. Add a tbsp, or so, of water and the lemon juice
  7. Return the breasts to the pan, add the cream, and cover
  8. Cook gently for 15-20 minutes, until the breasts are cooked
  9. If the sauce is too wet, remove the breasts and zap up the heat to reduce
  10. If it’s too dry, add a little more cream or some dry white white wine
  11. Cook the noodles according the package instructions and drain
  12. Serve the noodles with the pheasant
  13. Sprinkle the chopped parsley on top.

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JOHN NOSLER: GOING BALLISTIC by John Nosler and Gary Lewis [BOOK REVIEW/RADIO INTERVIEW]

Posted on 21 October 2010 by Cork Graham

On October 10, 2010 (that’s right, 10/10/10), a pioneer crossed the summit between this world and the next. If you’re a firearms and reloading enthusiast, you probably knew his name. If you are a hunter, you should.

John Nosler, 97, was a hunter, engineer, innovator, and pioneer in the field of bullet-making—he was a self-made man. Like any self-made man who has been successful, he understood the importance of relationships—no one has ever become successful being a loner.

Nosler’s personal telephone book over the years included some of the other vanguards of the firearms industries, some of them very well-known because of their writing, like Elmer Keith, Jack O’Connor and Chub Eastman (he wrote the memoir’s foreword), some remembered through their own mark in the bullet and reloading industry: Fred Huntington, founder of RCBS; Hornady founder Joyce Hornady; and Speer Bullets founder Vernon Speer, to name a few.

This was a history not only of cartridge and rifle component making, but the story of America pulling itself out of dire economic straits and moving through what many might call the heyday of American might and wherewithal.

At the open of the book, the reader is introduced to John Nosler as a child in Southern California. It’s a wonderful vignette to how most of America was very much rural, and that surburban was a term to come about after the major industrial push into cities after World War II, with the resulting need for workers to not completely lose that connection to the wilds.

In the second chapter we learn about Nosler’s love of all things mechanical, often roadsters and rifles. This natural interest in machines led to his employment at the Ford Motor Company. Through Ford, John Nosler arrived in Reedsport, Oregon: not the place to try selling autos during the Great Depression, much less immediately after an influx of labor unions and a major layoff at the local lumber yard.

A job change and start of a trucking company quickly ensued. The center of Shakespeare Theater on the West Coast, an idyllic western town that drew my own grandmother to live with her aunt immediately after the loss of her parents in a murder-suicide in Chicago in 1914; Ashland, Oregon also, later drew the Nosler family and would become the initial headquarters of the Nosler Partition Bullet Company in 1948.

What were few opportunities in Southern California for deer hunting were replaced with a plethora of deer, elk and black bear in Oregon. A love for shooting was supported well at the Ashland Gun Club, an environment supportive of healthy understandings of firearms and shooting.

Nosler moved its headquarters to Bend in 1958, incorporating in 1960 into what we recognize with distinction as Nosler Bullets, Inc. Bend was very smart in offering incentive to Nosler, which would be a very beneficial venture for Nosler and the local populace.

The Bullet

To think that the famous Nosler Partition Jacket Bullet that has led to the improved kill ratios on big-game around the world came about as the result of John Nosler’s almost losing a moose on one of his earlier hunts in British Columbia, a time when a hunting trip up to Canada could be as challenging as a safari in Africa during its peak in the late 1920s and early 1930s, of which Ruark and Hemingway wrote.

Banking on his own intellectual resourcefulness that led him to a number of successes at Ford, and his own trucking company, in positions that most people now couldn’t apply for without a university degree, Nosler designed his Partition and created the company that has brought about so many innovations in bullet design over the last sixty-two years.

John Nosler: Going Ballistic – The Life and Adventures of John Nosler, a memoir that came about through many hours of Gary Lewis’s recorded interviews with John Nosler in 2003, goes into much more depth than could ever be captured of a man’s life in a magazine article, even the designing of the bullets that have become the crowning glories of the company, such as the Nosler Partition that started it all, the Zipedo, a bullet offering I didn’t even know about until I read the book, the Ballistic Tip, which I shot my first blacktail with near California’s Lake Almanor in the mid-1980s, and the bullet that has quickly become one of my favorites, if not my favorite, the Nosler Accubond, marrying the best qualities of Nosler’s offerings: the accuracy of the Ballistic Tip, and the penetration and energy delivery to the animal’s vitals of the Nosler Partition.

Nosler seems to have been part of many firsts of my life. Just last Saturday, I used the Accubond to shoot my first California mule deer in Modoc County. The shot wasn’t ideal  (only offered a view of the buck’s rear, with the deer looking back over its shoulder, ready to take off straight away from me at 200 yards), but with my Model 70 Super Grade solid on shooting sticks, I took the shot, confident that if I didn’t hit the spine with my ½ MOA rifle, by using the base of the tail as a target, the bullet would still do its job.

When we got to the buck that expired within 10 yards of where it had been hit, I was delighted at how the .270 caliber 130 gr. Accubond bullet had done what it was supposed to: deliver high shock and deep penetration. It was a tricky shot and one that could have really made a mess. As it was, by the time I butchered the buck after four days aging in my garage, I not only had a completely undamaged liver that I had collected the evening of the shot, but had lost only a little bit of meat on the right inside of the buck’s ham, an inch from the base of the tail, to bloodshot where the Accubond entered. NOTE: I’d never have attempted such a shot without confidence in my shooting ability based on years of practice, or using a bullet I wasn’t sure would so efficiently retain its weight, mushrooming in a timely manner to deliver such lethality so far into the chest.

I’ve been impressed and continue to be impressed by the offerings John Nosler envisioned and I’m sure we’ll continue to see more as the next generations carry the Nosler flag—a legacy I’m delighted and honored to have had a peek into through the well-written, entertaining and informative John Nosler: Going Ballistic – The Life and Adventures of John Nosler.

For your daily commute on your MP3 player – Click the Play Button now, or Download and Enjoy Author Gary Lewis’s interview, along with snippets of Lewis’s interviews of John Nosler, on Cork’s Outdoors Radio:

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Pre-Season Duck & Quack Prep with Billy G [Radio Interview]

Posted on 30 August 2010 by Cork Graham

Only a few more weeks and a number of duck hunters will be heading out for the start of waterfowl season. At the outset of duck hunting, even the worst duck caller will get shooting. As the weeks go by and the ducks get wise, the numbers go down…

Good calling and understanding duck behavior is what separates mid and late season successful duck hunters from the rest of the pack. Often this is the result of always being on the lookout for good information and practicing calling as much as possible.

If you haven’t picked up your duck call since last season, you better start now to be ready for this season. Get a good CD or DVD and imitate the master on the screen or coming through the speakers to you.

More Repetitions are Best

Some might think the best place to practice is at home. In your car, as long as you can pay attention to your driving as well, is the best place. You’re alone; you don’t have to pay attention to volume and most importantly, especially if you commute to work, is you get regular practice.

Like many activities that require muscle memory, more repetitions and less time is better than less repetitions and more time: ten minutes a day, everyday is much better than one hour once a week.

Get Down

Too many hunters are want to build the biggest blinds on the refuge, especially the beginners. The smart guys, the ones who come back with stringers full of mallards and sprig are those who know how to take their profile down as low to the ground as possible.

For years I used to drag out a major coffin blind that used to be manufactured by the Outlaw Decoy company in in Spokane, WA. Sadly they went bankrupt and I could never get another from them.

Gianguinto has a better idea: get one of those cheap kids sleds you can find Walmart and Big 5, just about every sporting goods store that caters to skiers and snow enthusiasts has them. Paint the thing black or olive drab, and you can use it to pull your decoy bag out to the blind, and then you can lay down in it. Put on a camo facemask and you can call with impunity.

You’ll be able to look straight up at the ducks and keep your call directed at them (something Billy and I talk about in the Cork’s Outdoors Radio interview below) and then all you have to do is sit up and shoot—you’ll be amazed at how many more ducks you’ll take this season!

Check Your Dekes

If you get started now you might have time to get your decoys in shape this season. Many have thousands, especially if you hunt a private duck club and put out your own dekes.

Unlike many who’ve told me in the past that more females is better than males, master duck hunter and instructor Billy Gianquinto says it’s better to have more males in your decoy set. From how he describes it in our interview, I’d have to agree: much easier to see that silver-gray off a drake, than the brown camo of a hen’s feathers.

Check out Billy’s Duck Calling Techniques DVD where he and assistant show you proper breath control, how and why to do “changes ups” and variations, and how to best use volume and aggressive calling. http://www.billygducks.com/Products.html

Listen to Billy’s instruction below on a number things that will help improve your duck hunting this coming season: great calling sequences!

For your daily commute on your MP3 player – Download and Enjoy Billy Gianquinto’s interview on Cork’s Outdoors Radio:

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