Great Ptarmigan haul yesterday

I haven't tried beluga so can't compare. I have a feeling I wouldn't be able to tell the difference though. Its all chewy to me. My wife likes it more than I do. I kind of prefer it chopped up and fried with some onions and garlic rather than raw. Raw dipped in a but of japanese soy sauce is tasty though.
 
I've had it raw, and boiled. Tried to microwave some once, that didnot work out. Where I lived it would be served be served cut into cubes with soy sauce on the side. Some folks preferred pieces cut from the leading edges of the flippers. I couldn't really tell the difference between narwhal and beluga, but others favored one over the other. Never got to try bowhead.
 
BigUglyMan said:
They both give me the runs. I'll stick to land-based country food.

Nice haul of ptarmigan. If you only had to go as far as Stagg you did pretty well. Are there any out on the Vee Lake Road or are there too many people out there now?
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I never seem to get any luck towards Vee Lake. Over hunted and the foliage through most of the road is too dense and they hide easier. I do alright at the vee lake boat launch sometimes though at the edge of the lake. Majority of all the birds I get through is between YK and the first rest stop. Yesterday was the first time we went past there in a long time. Worked out for the better as far less people drive out that far and the birds got dumber and dumber as we drove on.
 
kamlooky said:
ovrec...........I expected the second to the last photo to be a pawt sizzling away and the last photo a
dinner plate........ready to manja them berds............:runaway:


Good job and great photos..............:cool:
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I was expecting the same thing! The thought made me hungry for some spruce grouse, which happen to be my favourite.
 
Speaking of grouse, had a male dancing outside my dining room window yesterday. Quite impressive. We have a flock of up to 7 that come to our bird feeder.
 
Try wrapping the breast in bacon and put it in a crock pot with homemade baked beans. That and a warm slice of fresh bread straight out of the oven is by far my most favourite way to eat them. Your quota is pretty low compared to ours in Labrador: we are allowed 25 / day with 50 possession limit per hunter.
 
Interesting looking tool in the one photo.
How about some info on it?

Couple years back I was in the Lillooet area and we managed a few grouse and one
chukar.
My buddy deboned the birds and made a stew style meal out of them.
Fried the pieces up in butter and garlic until they were near cooked.
He added some diced vegi's and a can of Chicken ala King of some sort.
It resembled what one would find in a chicken pie, but ohhhhhh so much better.
I did it here one day and the wife couldn't believe it was grouse.

Great there for sure..........thanks.
 
Thats very cool! I never realized they were a dark meat bird like a Spruce Grouse? I had a great recipe for grouse and rice soup from a Pennsylvania Sportsman's group that worked very well with Spruce Grouse so I would bet they would work well in it as well. Too bad the book went missing or I'd be able to share the recipe with you.
 
ceriksson said:
I actually do have Narwhal Muktuk in the freezer! let me know which flight :cool:

Still have a couple squares left

Muktuk, Narwhal blubber and skin by ceriksson, on Flickr
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Mmm, Blubber :puke: lol, you got me on that one for sure.
I am sure it is an acquired taste and with enough wasabi and ginger and tequila anything will taste great.
Thanks Again for sharing the variety of wild foods that this great country can and does provide us.
Rob
 
FLYBYU44 said:
I got to know, who made that little knife in the sink? I'm a bit of a knife guy and I really like the shape of it. Cool pics too, making me long for Sept when I can get out after some Ruffies.
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Believe it or not it is a knife made by a fellow CGNer. I will be recording a review of it shortly. Awesome little fixed blade for tasks just like cleaning birds.
 
Most of the ptarmigan I've eaten tasted great, with no special fixing them up. Maybe that was because they usually had their head nipped off by a 30-06 bullet when near the end of a day of mountain hunting!
No quickee way of dressing them either, while wasting some good meat.
As a mater of fact I never did go for the step on the wings gimmick, because some delicious meat was wasted. Maybe not a great deal, but the thighs and back meat is about the best there is.
I used to do a lot of bush travelling with a top quality bushman. One time we were short of grub and in the day got only one ruffed grouse. We pulled the innards out as soon as we shot it, then at camp he skinned, fully dressed it, cut it up and put it in our tea pail to boil. He kept plenty of water in the pail and added some dried onions and salt.
When it was done we each had a bowl of great soup and with the meat, it made a pretty good meal for the two of us.
 
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