Admittedly I never expected so many responses to my recipe for Grouse Devon which I wrote after a long day in the field with my German Shorthaired Pointer.  Your favorable comments have sparked me to share with you two more grouse recipes which are really easy yet remarkably in contrast. Tasty Grouse  2 grouse Salt and pepper 1 16 oz. can pears 1/2 cup white wine 1 cup of Half and Half SPLIT TWO GROUSE INTO HALVES, sprinkle with salt and pepper and fry in butter for 15 minutes, turning once.  Re
Guide · 26-November-2013, 9:20 pm

Last weekend while chasing white tailed deer with, my dear friend, Dirk Weisman, between the two of us we must have flushed and could have harvested a dozen woods chickens aka ruffed grouse.  But, the purists that we are, nothing doing !  The skill associated with plinking off the head of this majestic game bird with a rifled slug using a high powered scope pales in comparison with chasing one down on snowshoes and bare hands and ultimately ringing the neck of one of this feathered thunderbolts.
Guide · 25-November-2013, 11:27 pm

Clark's  Smoked  Venison  Sausage   IT IS NOT NECESSARY to have a fire in the smoker all the time, just fire often enough to keep the sausage from freezing.  Sausage will pick a good smoked flavor simply from hanging in a well-seasoned smokehouse. 4 lbs of ground pork 10 lbs of ground deer meat 4 tablespoons of salt 2 tablespoons of black pepper 4 teaspoons of sage 4 tablespoons of mustard seed 4 tablespoons of commercial cure 1 heaping teaspoon of garlic powder 2 cups of whole wheat flour 2 yel
Guide · 9-October-2013, 6:36 pm

Clark's  Roast  Wild  Turkey  and  Stuffing   1 10 lb turkey and giblets 10-12 slices dried bread, crumbled 2 teaspoons celery salt 1 teaspoon nutmeg 4 tablespoons chopped parsley Salt and pepper to taste 1/4 teaspoon ground mace 2 tablespoons of finely chopped pecans 5 hard cooked eggs chopped 2 cups of chopped fresh mushrooms 1/4 stick butter 1 large yellow onion, chopped fine 1 cup of sherry wine   PARBOIL GIBLETS and CHOP FINE.  Add bread crumbs.  Blend in seasonings.  Add pecans, eggs, and
Guide · 7-October-2013, 4:52 pm

Clark's  Venison  Sausage  Patties   1 lb of ground pork for each lb of deer meat 4 oz salt 1 oz pepper 1/2 oz sage   USE 1 LB OF GROUND PORK FOR EACH LB OF GROUND DEER MEAT.  For every ten lbs of mixed meat, evenly sprinkle the following ingredients: salt, pepper and sage Grind the meat twice, using a coarse setting first, then a fine setting.  Form into preferred sized patties and freeze. This will keep for several months and goes great with crepes, pancakes, or eggs
Guide · 6-October-2013, 1:44 pm

Clark's  Venison  Mincemeat   First allow me to admit that sadly not many deer hunters' significant others take the time to appreciate how their mates appreciate a slab of real deer meat mincemeat pie with a chunk of extra sharp aged Cabot's cheese.  During the early to mid 1700's through the mid 1900's, venison mincemeat was always a standard dessert at every red-blooded American restaurant. Venison mincemeat is a great way to use the neck meat of a whitetail so give it a try and let us know wh
Guide · 6-October-2013, 1:31 pm

Clark's  Corned  Deer Meat Roast (Venison)   First, let's get one thing straight.  Folks living in the city refer to flesh of a deer as venison.  Here in the country we call it deer-meat.  And that's the rest of the story ! This recipe was originally my Great grand-dad's and it is the same today as it was in  1918. ************************************************************************** Cut about 5 lbs of a shoulder or a deer hind-quarter into 2 pieces.  Dissolve ingredients in 1 gal. hot wate
Guide · 25-September-2013, 4:04 pm

Clark's Pickled Deer Heart   Wash and trim heart.  Cut into bite sized pieces.  Cook in salted water until tender. Make brine by mixing in all ingredients.  Let sit in refrigerator for 3-4 days Brine is as follows: 1 cup of vinegar 1/2 cup of water 1 tablespoon of sugar 1 onion, sliced Salt and pepper to taste   This is delicious served with a side of sauerkraut or bagged for a snack while in the woods.  A hot mustard can be a nice condiment to enjoy with it, also with just a smidgeon of horsera
Guide · 25-September-2013, 3:22 pm

  Clark's Bare Bones Bear Roast...................Though I have not had the pleasure of sampling a Grizzly, Koala or a Polar bear, please be assured that over the years I have developed some nice recipes for Black bear which, if you follow my directions are sure to please the palate.  The open season for shooting bear in NH is now open for bow hunters and here's one of my favorites:   4-7 lb bear roast trimmed of fat 1 packet of onion soup mix 8 good sized carrots peeled 7 large potatoes peeled
Guide · 17-September-2013, 2:45 pm

NH Conservation Officer Jim Jones’ Venison Roast Recipe   1. Put roast in a plastic roasting bag 2. Combine 6-7 tablespoons of flour, about 1 teaspoon of coarse black pepper depending on how spicy you desire, and slightly more than ½ packet of Lipton Onion Soup. Spread evenly over the roast 3. Add to the bag 2/3 cup of red wine (you should pick a decent brand after all the work you have gone through to get this far). 4. Follow the cooking directions on the roasting bag 5. When done, th
SilverFox · 15-January-2013, 11:44 pm
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