Am I the ONLY Ontario dude still hunting?

Problem is - most butchers are reluctant to take bear in these days - something to do with trichinosis. You got to have connections ...:D Heres something - I met a chap recently that claims to eat coyote. I told him if I have any luck, to "fill yer boots"
 
back to cosmic, if you want my hunt camp menus for the last ten years or so, just ask! Likewise for all the recipes.

For the broth I used Campbell's Low Sodium Beef Broth. Not that the Low Sodium made a damn bit of difference once we flavoured our pieces of meat! For that kind of fondue, the broth does need to be fairly tasty when you start, and it would be REALLY good to start with some cans of Campbell's Beef Consomme. Next time that is what I will use for sure, even though it is fairly expensive. If you made your own broth, I would suggest a lot of onions and garlic in the court bouillion to get started.

Doug
 
Ahhh - I trained in French cuisine years ago, so I appreciate the discussion about broths and stocks. Agreed - the stock must be quite concentrated to impart flavor to the meat. By cutting it thin, it gives a chance for the broth to infuse into the meat fibre.
I think the consomme idea has merit - you can jazz it up with thyme, garlic, ginger, green onion, etc to get the desired effect. It could even tolerate a fair amount of reduction - it may be too salty to the taste, but absolutely fine for the intended purpose.
JYC - Sorry for hijacking your thread...
 
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LongPointDiver said:
There is a guy just outside of Lindsay that breeds (not personally i dont think:) ) the hunting hounds. Its amazing what he does with those dogs. There are tons of coyotes around the area though. Too many turkeys though, I invite anyone that wants there 2 turkeys this year to PM me man.
They have a grouse game farm is anyone is that bored and wants to waste 250 on a day of grouse.
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That wouldn't be Steve Solomen would it? If it is. I met him a few years back. Nice fellow.

Dave.
 
cosmic said:
Ahhh - I trained in French cuisine years ago, so I appreciate the discussion about broths and stocks. Agreed - the stock must be quite concentrated to impart flavor to the meat. By cutting it thin, it gives a chance for the broth to infuse into the meat fibre.
I think the consomme idea has merit - you can jazz it up with thyme, garlic, ginger, green onion, etc to get the desired effect. It could even tolerate a fair amount of reduction - it may be too salty to the taste, but absolutely fine for the intended purpose.
JYC - Sorry for hijacking your thread...
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Fear not, Hunters rambling on, Bull sessions, it's what we do. And the best way to learn new stuff. Lots of newbs reading this thread, and saying squat.
By the way, my normal rifle hunt camp for deer is the other side of Bancroft, I won't be infringing on your territory.
 
Yes - I recall your previous mention - Denbigh area. I missed the get together at the Swiss Inn a few years ago - I was at the Wilno Tavern on that particular night, otherwise we would have crossed paths by now!
 
Lol hello LPD! Wow! You have so much opportunity.. count me in!

As far as shooting you girl.. I'll just shoot ya a brewsky! Welcome , by the way, I don't think I've had the opportunity :)
 
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