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Monthly Archives: December 2014

Grouse Pot Pie

pieThis isn’t so much a pie as it is a stew, but the baking powder biscuits certainly give it the look, feel and flavour of a good ol’ homemade meat pie. Of course, you can forgo the biscuits. Either way, it tastes great.

Serves: 6

Ingredients

  • 3 ruffed grouse breasts, bone attached
  • 1 celery stalk, sliced
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 tbsp pickling spice
  • 1 bay leaf
  • 4 cups water
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 3-4 potatoes, peeled and cubed
  • 3/4 cup frozen peas
  • 2 tbsp cornstarch
  • Salt and black pepper, to taste
  • 2 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup cold lard (or shortening)
  • 2/3 cup cold milk

Preparation

  • Stock

  • Place all the ingredients in a large saucepan or stockpot; cover and bring to a boil. Reduce heat and simmer for 45 minutes.
  • Take out breasts; debone and cube meat, then set aside. Strain cooking liquid, discarding solids. Reserve 1 cup of liquid and return remaining stock to saucepan.
  • Stew

  • Add vegetables to stock in saucepan. Return to a boil, reduce heat and simmer for 5 minutes; vegetables should still be firm. Stir in cubed grouse; return to simmer.
  • Whisk together cornstarch and reserved cup of stock; stir into pot and simmer until stew is thickened. Season with salt and pepper, then transfer to baking dish.
  • Baking powder biscuits

  • Preheat oven to 375°F. Whisk together flour, baking powder and salt, then cut in lard using two knives or a pastry blender. Add milk and lightly mix until evenly moistened (the less mixing, the more tender the biscuits).
  • On a lightly floured surface, gently knead for just a few turns until dough holds together. Pat out to ¾-inch thickness and cut into 2-inch circles.
  • Top stew with biscuits; bake until biscuits are golden brown on top and the bottoms are not doughy (about 25 minutes). If you choose to omit the biscuits, simply cover casserole dish with a lid and bake for 20 minutes.

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Posted by on December 31, 2014 in grouse, recipe, Wawang Lake Resort

 

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Reason Why: Chicks Dig Hunters

HUNTER

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Posted by on December 30, 2014 in hunting, Wawang Lake Resort

 

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Moose Hunting – After the Hunt

moose-wawang-lakeHunters who take a moose and are camping out often have a feast—chunks of prime meat roasted on sticks over a campfire—a delicious and savory reward for their hard work. Butchering one of these big, heavy animals takes a lot of time and effort. A prime bull can yield more than 500 pounds of meat and fat. Traditional foods include many other edible parts of the moose such as the head, liver, heart, some other internal organs, and the highly valued fat. So it takes not only a lot of work to butcher a moose, but also specialized skills and a detailed knowledge of the animal’s anatomy.

 

moose=wawang-lakeA Delicious Feast

Moose meat and fat are staple foods in most many people who live in the northern regions of Ontario.

Fat is a very important part of a traditional diet because it stokes the metabolism and adds flavor to meat and organs. Unlike beef, moose meat is not marbled with fat, but rather the fat is separate. A favorite kind of fat is found in the sheath-like mesentery membranes that hold the organs together.

In times past, even the bones of moose were ground and boiled to make a fatty broth. If they didn’t use the bones immediately, they could store them as a potential source of food during times of scarcity.

Delectables include brisket, short ribs, heart, and tongue. Thin slices of meat may be fried. A delicious gravy is made from the fat.

A regular favorite is moose meat simmered in a big pot along with some combination of rice, noodles, or potatoes and sometimes vegetables. The result is a thick meaty, delicious stew. Bone marrow is also used in tasty, nutritious broths.

moose=wawang-lake

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Posted by on December 29, 2014 in moose, moose hunting, Wawang Lake Resort

 

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Dog Retrieving Sheds Tips

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  1. Pick the right pup. You want a pup with high prey and hunt drives, such as a retriever (Labrador, golden) or a working breed (German shepherd, Malinois). But not every dog will do. Test a pup out by tossing some short retrieves (do not use a shed at this stage). Look for unbridled enthusiasm. You’ll also need to ensure the dog has enough drive. Throw the ball into thick cover and observe how long he’ll search and whether he’s using his nose.
  2. Imprint the scent. To get your dog excited about shed hunting, you need to get him excited about the scent of sheds. Take a tennis ball and rub it on a shed—the fresher the antler, the better. Or store the ball and the shed together. Then work with the dog on short retrieves. Eventually work your way up to tossing the ball into thick cover. Give a reward after good sessions.
  3. Hide the shed. Once the dog is accustomed to the scent of sheds, it’s time to break out the antlers for what Bowling calls odor recognition. The biggest mistake people make, says Bowling, is that they don’t think about the wind while training. At first, try some easy finds, and reward good effort. Then move to tougher tests. But always work the dog into the wind. Let him learn to use his nose.

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Grouse Kebobs

2Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.

Serves: 4

Ingredients

  • 4 ruffed grouse breasts (skinless, boneless)
  • 3 sprigs fresh thyme
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • Salt and black pepper to taste
  • 1 red onion, cut into ¾-inch cubes
  • 16 grape tomatoes, whole
  • 16 brown mushrooms, whole
  • Canola oil

Preparation

  • Cut grouse breasts into ¾-inch cubes and place in a zip-lock bag with thyme, olive oil, wine, salt and pepper. Marinate in refrigerator for 30 minutes.
  • Remove grouse from bag and thread onto skewers, alternating with onion cubes, tomatoes and mushrooms. Brush kebabs with canola oil and grill until grouse is cooked through.
  • Serve with fragrant basmati rice and carrot rounds.
  • Tip: If you use wooden skewers, first soak them in water for 15 minutes to help prevent them from splintering or burning. Whether you use stainless steel or wooden skewers, coat them in cooking oil before threading on the grouse and vegetables so the food will easily slide off after grilling. Also coat the grill with cooking oil so the kebabs don’t stick.
  • For the glass: For this tasty light meal, fill your glass with a full-bodied beer or a heavy Chardonnay.

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Posted by on December 27, 2014 in grouse, recipe, Wawang Lake Resort

 

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Five Ways To Control Your Scent

Deer have always been prey species. They use all of their senses to avoid being killed by predators like coyotes, wolves, bears, hunters, and automobiles. Their most refined defense is their nose. Whitetail deer are believed to have noses one hundred times more sensitive than a dog’s. Uneducated deer are usually not exceedingly wary of human scent. But if you want to get close to a mature buck you’re going to have to control your scent. Here are five great tips for controlling human odor while deer hunting.

SCENT-WAWANG-LAKEScent Control Clothing The first step is scent control clothing. Some clothing utilizes activated carbon, others use silver to eliminate odor. Just about everything from base layers, socks, gloves, pants, jackets, hats, and facemasks are made to control odor. Of course, rubber boots are also an important addition. It doesn’t matter what you wear if you don’t take care of your clothing. If you’re wearing your scent free clothing in the truck or during breakfast you might as well wrap yourself in bacon. Don’t put on your hunting clothing until you’re in the field and have everything else ready to go.

Don’t wash your scent free clothing in normal detergent. Use scent free, phosphate free, UV brightener-free detergent. In fact, wash a load of your normal clothes in this detergent before doing a load of your hunting clothes just to get any residual detergent out of the machine. Once clean, clothing should be stored in a sealed, scent-free container.

De-Scenting Shower Your body is constantly creating odor. Bacteria is the chief cause of human odor and most scent killing soap is designed to kill bacteria. Lather your entire body and leave the soap on for about a minute before rinsing off. Letting the soap sit on your body will allow it to kill more bacteria. Be sure to wash a supply of towels with your scent free laundry detergent too. Before dressing, apply scent free antiperspirant.

Dirty Mouth One of the most bacteria rich environments on your body is your mouth. As you exhale, much of the scent from your mouth is dispersed into the air. Brush your teeth with unscented baking soda toothpaste at home and just before going into the field. Plaque is a chief producer of scent. Regular visits to the dentist can help control plaque and in turn, control scent. Chewing gum flavored with vanilla, apple, or mint can mask your scent.

Scent-Eliminating Sprays Just about everybody sprays down before hunting these days. But are you doing a good enough job? Buy your spray in bulk at the beginning of the season and don’t be shy about using it. Spray down at the truck and again in the stand. Spray down everything including yourself, your equipment, decoys, calls, and anything else you may have with you.

Using Scents There are two basic types of scents; cover scent and lures. I have seen deer lure scents work but personally avoid them. Using a deer lure scent is essentially asking deer to use their nose at a heightened level. Think about walking into your house when something really good is on the stove. You try to figure out what it is that you are smelling and are very aware of the scents in your home. If you come home before dinner is on the stove your house just smells like it always does and you’re probably not thinking about scent at all. The same principle applies for deer in my opinion. I do like cover scents but I don’t buy commercially produced scents. I prefer using scents from my hunting area. For example, we have junipers, apple trees, and various pines scattered throughout the property. I’ll use branches and apples to mask my scent. I’ve also been known to walk through cow pies on the way into my stand.

You’re never going to completely eliminate your scent. But if you can control it well, you can make a buck and possibly even a bear think your 200 yards away when you’re really just 20 yards away.

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Posted by on December 26, 2014 in hunting, Wawang Lake Resort

 

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All I Want For Christmas……

 

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MERRY CHRISTMAS
from all of us at Wawang Lake Resort

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Posted by on December 25, 2014 in Wawang Lake Resort

 

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