A fine dinner of Sharp Tailed Grouse wrapped in bacon with garlic cloves, sea salt, cracked peppercorn and white wine. Roasted for one hour at 400 degrees. All this served with local ingredients like tomatoes with basil and basalmic vinaigrette and a root bake of red and orange beets, pearl onions, garlic cloves and red potatoes. Ooooohhhhhh yeah!
October 4, 2010
The hunt took us on a whirlwind tour with a steep learning curve for the two rookies. This is our first season hunting, together and individually. After five hunts, seven flushes and ten shots, we finally bagged our first grouse. A nice Ruffed grouse from our backyard here in Idaho. We had been chasing this covey of grouse on three hunts now. I love being a student again while learning what the hell I'm supposed to do and at the same time figure out what Abel's doing and how he's responding to all this new stuff. Abel's doing remarkably well for having never had any formal training. He's slowly figuring it out for himself, and doing a fine job of it.
This evening's dinner is a Thai red curry with veggies and grouse.