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Hunting Report, Rivers Edge Trading

one year old Aspen pointing quail New Hampshire October 25th The pheasant hunting has been tough in New Hampshire this year. I've been told the Fish and game department is in financial trouble and not many birds were stocked this year. This came from a couple of different people. That being said, woodcock numbers have been pretty good despite warm weather. I moved 6 birds this afternoon in a couple of hours, not huge numbers but enough to keep me on my toes.   Good friend Ken Messina in the NH woods Vermont October 29,30,31 The weather has cooled a bit in the kingdom but not enough to bring the birds down. I'm told they are stacked up in New Brunswick. Still, I managed to find a half dozen doodles each day. Grouse numbers have been good, and the way I'm shooting it they won't be going down much. I was having a conversation with a gentleman the other day, my setter got bored moved a hundred yards away and went on point. We continued our chat for another five minutes, the dog still steady when the guy said something like I think you've tortured the dog enough, go in and shoot that bird.     Lily and a Vermont woodcock Grouse Grand Marnier Breast out grouse and pound into thin cutlets In saucepan: heat 1/4 cup grand marnier (more if you like) 1.5 cups orange juice 1 small jar orange marmalade 1/2 cup chopped walnuts 1 orange chopped fine (leave peel on) 1/4 cup brown sugar 1/4 cup water add rue to thicken to make rue: melt butter and stir in flour to make a paste. put in microwave until it bubbles. add slowly to sauce until you get desired thickness. Dip grouse in egg wash and coat with Ritz cracker crumbs and cook in heated saute pan with olive oil and butter. do not over cook. Pour sauce over grouse breasts and serve with wild rice and a nice white wine. A lot of people who say they they dont like to eat woodcock might not be preparing them in the right manner. The following recipe has not let me down. You can get two small boneless breasts out of each bird. The most important thing to remember is not to overcook the birds. 4 Tspoons soy sauce 2 Tspoons sesame oil 4 Tspoons sesame seeds 3 Tspoons sugar chopped garlic to taste chopped scallions to taste 2 Tspoons chopped tomatoes Marinate woodcock breasts for 24 hours I like to skewer the breasts alternating them with a chunk of pineapple, red pepper, sweet onion, and mushrooms. Cook on the grill. Remember to cook them rare. Enjoy!!!!   Meet Glory, the newest member of our hunting family. (Doug Bonin owner)