doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Grouse for Christmas

Any of the Honey Crisp variants are my favorites. A Granny Smith works too, but a little tarter than I prefer.

Cut about 3-4 mm thick. Salt pepper and olive oil the boneless breast halves. Then wrap each and the pair of legs with apple and bacon. I try to get the apple surrounded by birs as mu h as possible.

Grill (charcoal) moderate heat until bacon gets almost crispy.

That gives me an idea.
Because the honey crisp doesn’t break down when you bake it, I think I’m going to grind some into the pheasant brats.
Japaleno Apple bacon pheasant brats.
A great way to share the bounty.

You might add a little wild rice too. A local shop makes Bratwurst with wild rice and blueberries that is just out of this worlld.

Hard no.

CZ, if your Hard No is in reference to Brent's bratwurst suggestion, let me add my agreement 100%. No offense Brent, but blueberries and wild rice just does NOT fit into my idea of a bratwurst!! But, of course, to each his or her own!!!! Merry Christmas everyone!!

That's fine with me. But like lutefisk, don't knock it till you've tried it.

I am a great cook and I will eat about anything.

And I work in Minnesota every year. And I get my treatments at the Mayo Clinic in Rochester.

And categorically, I want nothing to do with wild rice, except for perhaps to lust over the Scantilly clad native women who seem to be the one’s to collect it or using it as forage to feed ducks.

But as a menu item, it’s not for me.

I disliked it long before I became a diabetic and quit eating rice almost entirely.

It sounds odd, but, my former boss would make blueberry wild rice venison sausage every fall. It was the bomb.

I like lutefisk. Wild rice, too. And herring in onions and cream, which, my wife can’t even be in the same room when I’m eating it.

She calls it “fishies and milk”.

Best,
Ted

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I draw the line at Tim bits and poutine. Gag me with a spoon. Merry Christmas, Lonny.

Well, then, perhaps you lads will join me for a steaming pot of parboiled muskrat come February?

Vatican approved!

Having a great big blueberry muskeg in the UP, I love wild blueberries. And they are absolutely the best for putting us something baked. Especially after drying.

So I don’t doubt that a boudin style sausage with rice and sweet wild blueberries in there all chewy and delicious would be a good tasting sausage.

It makes perfect sense for the region. Any way that the native people could store calories (and ideally essential vitamins) was very important.

It’s the same reason I boil sap to make maple syrup.

I have tried it. And.......I do not care for it. But again, to each his own. Is Lutefisk part of your heritage Brent or do you simply like it? What is that, Norwegian? I worked with a guy that said he had grown up with it in Minnesota (or Michigan??) and he convinced me to try it. After I did is when he said he forgot to mention that he had hated it all his life!!! Hey, what are friends for?!?!?!