Skip to comments.Aternatives to the Same Old Thanksgiving Bird
Posted on 11/08/2013 3:37:33 PM PST by nickcarraway
This year, trade in the standard-issue entree for a bird with a bit more flavor. Here's where to find the best quail, pheasant, wood pigeon, duck and goose
'LET'S FACE IT, turkey really isn't all that interesting," said Hank Shaw, author of the new cookbook "Duck, Duck Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated" (Ten Speed Press). "I mean, I like turkey OK." Pause. "It's fine. But gamebirds are much more interesting. They taste more of themselves," said Mr. Shaw.
That taste can vary widely. Some gamebirds, like quail and squab, can be mild enough to be palatable even to fans of skinless, boneless chicken breast. At the other end of the spectrum, the diminutive wild Scottish wood pigeon has an intensely gamy flavor; you can say its meat comes in two colors, dark and darker. Though not technically gamebirds, domestic geese are another species with a good deal of character. Fed almost exclusively on grass, they can have mineral undertones similar to those of grass-fed beef.
(Excerpt) Read more at online.wsj.com ...
Gotta go for the turducken.
This year, we are going with spotted owl, stuffed with chestnuts.
I’m partial to duck but hate the cleanup after roasting one. Next time I’ll try BBQ on a rotisserie.
Why would I buy a cookbook from someone who obviously doesn’t know how to cook a turkey?
After last night’s REDSKINS/Vikings debacle, we’re having crow.
Wild Windmill Chopped Bald Eagle with cherry sauce.
Pigeon? Why not a recipe for Seagull?
After seeing Bald Eagles in the wild in Alaska, I could no more eat one than I could eat a dog.
He advocates grass fed beef, ugh. Fatten that baby up with some grain to get taste and marbling that’s missing from meat today. No, couldn’t read the article past that and certainly won’t buy the book.
Deep fried turkey hands down.
Fresh, wild turkey is a great bird
Wrong. GMO grains are not healthy. Grass fed is best
Never had it, but it sounds so good.
Turducken sounds great if you have the time and facilities to pull it off. I’ll never though, try another goose. The meat isn’t bad, all dark meat and juicy. The problem is, half the damnded bird is fat. I might cook a wild one that is free (except hunting costs) but will never again waste money on a bought domestic goose
I hear they taste a lot like hawk, sounds good
We are doing Venison haunch and a small turkey.
Some Lake Tahoe Yellowcress would make a nice garnish for that.
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