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Healthy Forests, Abundant Wildlife, Conservation Ethic

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Ruffed Grouse Chile Verde

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by Adam Berkelmans, recipe and images This is a delicious and hearty dish to make with grouse. I find the flavor of the grouse stands up much better to a green variety of chili, rather than red, where the delicate flavor of the grouse can easily be lost.  You can also make this dish with green tomatoes pulled off the vine before the first frost. Follow the same directions, replacing the tomatillos with the green tomatoes. The dish will have a slightly different flavor, but maintain a similar texture and tastiness! Serves: 4 Time to make: 3 hours Ingredients: 1 to 2 ruffed grouse  1 pound...

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Saying Grace: A Hunter’s Revelation

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by Anthony Giattino The woodcock crumpled and fell from the sky; I couldn’t believe it. My dog, Marlowe, had been on point, focused like a surgeon, and I was nervous. The loud report from the shotgun faded into a quiet stillness. Marlowe looked at me, just as surprised as I was. “What now?” he seemed to ask. I was responsible for ending that bird’s life and it deserved the respect of being treated and cooked as the gift it was. “I’ll bring it to Chef Nick.” The woodcock I shot, and the meal it became, would forever change my perspective on...

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Frozen Feasts: A Guide to Cooking from the Deep Freeze

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by Brandon Rapp Somewhere stored in your deep freeze with an address near the bulk bought burger patties and that old piece of wedding cake could be some birds that you may or may not have forgotten about. We’ll say for the purposes of this article that these birds were strategically stored and carefully planned for later culinary execution because there’s no way you would ever have forgotten about them. The situation could also be like when you save a certain bottle of wine or some quality cigars for a special occasion, maybe you also squirreled away a few grouse or woodcock...

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Recipe: 15 SPICE RUBBED WOODCOCK WITH ANCHO CHILI HONEY

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recipe by Chef David Bancroft, Acre and Bow & Arrow Restaurants intro by Britney Booth, Covers Magazine Editor Acre Restaurant in Auburn, Alabama, offers a dining experience that fuses Southern roots with modern innovation. Set in a beautifully repurposed space with historical charm, it embraces farm-to-table freshness. Chef David Bancroft crafts a menu inspired by Alabama’s rich culinary heritage, sourcing ingredients from local farms, the Auburn University Meat Lab and the restaurants own on-site gardens. The space celebrates Alabama’s heritage through elements like taxidermy, hunting motifs and salvaged materials – like beams from the 100-year-old Crawford General Store, donated by Bancroft’s fishing buddies...

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Grouse Satay with Peanut Sauce

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By Annie Weisz, Peak to Plate These tender, marinated grouse skewers are grilled to perfection and topped with a creamy, savory peanut sauce. The peanut sauce has a perfect balance of sweet, salty and savory, enhancing the grouse’s natural flavor. The unique combination of tastes makes this one of my favorite grouse recipes, and I’m sure it’ll be one of yours, too! The satay marinade, rich with coconut and curry paste, infuses the grouse with layers of complex, aromatic flavors. The creamy, savory peanut sauce complements the grouse perfectly, adding a rich, nutty dimension to the dish. You can use just about...

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Seared Ruffed Grouse Breasts with Ramps and Morels

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Seared Ruffed Grouse Breasts with Ramps and Morels by: Adam Berkelmans, The Intrepid Eater This beautiful springtime dish makes use of some ruffed grouse breasts from the freezer as well as freshly foraged ramps and morels. It’s a rich and buttery dish and the flavor will blow you away. Serve this on its own with a crusty baguette to soak up the sauce or with a pretty foraged spring salad.  Prep Time: 25 minCook Time: 15 minTotal Time: 40 minYield: 2 servings Ingredients – 2 grouse breasts– Kosher salt– Black pepper– 2 tablespoons + 1 teaspoon butter– 6 ramp (wild leek) leaves– 1 large shallot, thinly...

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