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

That made me laugh...

I love wild rice, pretty much all berries and Brats....I would give it a go.

I like Lefsa too.
A lot.
Kuchen.. meh.
The basking shark in Iceland was a tough one.

Coincidentally, I found a package of maple raspberry sausage seasoning for chicken and pork, and I shall be embarking upon making pheasant sausage with it.

Right after I finish my nap.

If I do not like the flavor right after I fry a gob, I will add rice to it and make a Boudin style sausage. Just for you guys.

You are all heart CZ!!!

A little of both, and I also spent a year in Norge at a postdoc. But lutefisk has always been a family tradition, though I'm the last to carry it on. Just good memories of good times, and it is so mild what's not to like?

That said, there are lots of ways to make lutefisk, and I would probably not like all of them. My Swedish grandfather baked it and then smothered it in white gravy which I did not find appealing. My Danish/Norwegian grandfather like it boiled (Norwegians seems to boil everything), then mix with mashed potatoes, butter, salt and then load up a piece of lefse like it was a super burro tortilla. That is my preference.

There’s a certain humility, and beauty, in poor person food.

In general, I like most of it. I always eat it wherever I am. It helps with my gray man theme. No need to stick out. Every country, every culture has their “get you to tomorrow” menu.

I was running the highline out to Montana for some late season birds, and somewhere in North Dakota, there was a family restaurant/buffet style place, and LuteFisk and Lefse were right there on the buffet.

I actually liked it.
As I made more friends and acquaintances through that strip of the country, Swedish/Norwegian style foods came up more frequently.

I really enjoy lefse.

Stompott is a staple here, and I’m not Dutch.

Other than the appropriate spices, etc added to taste, what ingredient other than pheasant do you add to make sausage? I know that some add fat to venison and sometimes elk to make sausage. Do you do this for pheasant sausage?

Yes, you have to.
There is little intramuscular fat in a wild bird. Mostly between the skin and muscle on chicken-like birds.
For sausage, to increase grillability, you have to add some fatty something to it.
Sometimes I get a package of super fatty chicken thighs but usually just grind up a chunk of pork butt.

I went to a guy's house for supper decades ago. He was cooking chicken. When he pulled it out of the oven, I said, "What the heck is that?" The chicken was standing up and when he showed me, he had it sitting on a Campbell's soup can. (without the paper) The can was up inside the chicken. He called it chicken on a can. He pointed out that all the grease and stuff dripped down into the can. So, I started cooking all of my birds that way. It makes cooking birds really juicy. For smaller birds, I made my own rack to sit them on. After several years, I started noticing that they were selling the stands in stores. I don't cook my turkeys that way. But pheasant, cornish hens and dove all get cooked standing up. The meat doesn't dry out nearly as much as when it lays down. You can always wrap them in bacon, too. Everyone I ever told about this has started cooking birds that way. I really enjoy mine this way.

I'd pretty much agree with this, although I've never used my game birds to make sausage. I only skinned one pheasant pheasant, after a hunting buddy mentioned how quick and easy it is. It resulted in a somewhat dry and tasteless bird. It is certainly more work to pluck a grouse or pheasant, but well worth it in final flavor. I guess I could have wrapped it up in bacon, because a bacon wrap seems to improve (and overwhelm) the taste of just about anything.

I never had lutefisk, and it apparently is not at all popular in my region, because I don't know a single person around here who ever mentioned eating it. Actually, I had to look it up to see what it was. It sounds like something I might reluctantly consider eating only after an Armageddon or SHTF scenario where I needed some meat protein in order to survive. Dried smoked cod is good, but treating dried cod with lye to make it gelatinous does not sound even a bit appetizing. Most of the comments I saw online said it tasted like shit, something rotten, or stunk up the whole house. That's good enough for me.

Is there a ratio of pork butt to pheasant?