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Friday, December 7, 2012

WHO DOES THIS? - NO DOG = HALF BIRTHDAY SUIT ROOSTER RIVER RETRIEVE

Swimming across the John Day River in the lower 40 degree water armed only in low cut socks, t-shirt, bra, and underwear, and while trying to maintain some sort of normal breathing pattern before hypothermia and/or hyperventilation set in, all I kept thinking to myself was...who does this?  Well, apparently that day, I did while retrieving the rooster pheasant we had just shot.  Being November, the only thing that was warm, was my husband waiting for me on the bank of the river.  Being without our bird dog hunting companion for well over a year now, we've run into some situations that have required some creative thinking on our part.  Today, I will chalk it up to just plain crazy behavior.

My husband and I had headed east in search of new bird hunting country along the John Day River.  We had already made the decision that if we downed a bird over the water (and wasting game is not an option), one of us was swimming for it.  Well, on our way back to the truck from a short walk with daylight quickly disappearing, I just happened to spook a rooster pheasant from the brush.  Within seconds, the bird went from bursting out of its hiding spot to landing 40 yards across the river and being carried downstream.  The river having a slow current where we were, my husband quickly headed back to get the truck.  I however, decided I had better go get our feathered friend before it got too dark or carried down the river too far.  I now have a whole new appreciation for our four legged  furry friends. 

I am not quite sure what got into me that day but as crazy as it was, I would probably do it again.  Now if you're planning on bird hunting, I would probably advise against using this type of retreival method if possible!  I will let you know however, fetching the rooster like that made it the best tasting rooster I've ever had.



After landing yourself a nice game bird, this recipe is one of my favorite. 
 
SMOKY PHEASANT SOUP


2 TBSP BUTTER
1/4 C FINELY CHOPPED ONION
1 CLOVE GARLIC, MINCED
1/4 C ALL-PURPOSE FLOUR
1/2 TSP SALT
1/2 TSP FRESHLY GROUND PEPPER
4 C CHICKEN BROTH, DIVIDED
2 1/2 C COOKED WILD RICE
2 C CUT-UP SMOKED PHEASANT OR SUBSTITUTE (ABOUT 10 OZ)
1 C THINLY SLICED CARROTS
1 BAY LEAF
1 C HALF-AND-HALF
2 TBSP DRY SHERRY


In a 6-quart Dutch oven or stockpot, melt butter over medium heat.  Add onion and garlic.  Cook for 2 to 3 minutes, or until onion is tender, stirring frequently.  In 4-cup measure, combine flour, salt, and pepper.  Blend in 2 cups of broth.  Stir into onion mixture.  Add remaining 2 cups broth and remaining ingredients, except half-and-half and sherry.  Bring to a boil over medium-high heat.  Reduce heat to low.  Simmer for 30 to 35 minutes, or until carrots are tender.  Stir in half-and-half and sherry.  Simmer for 10 to 15 minutes longer, or until flavors are blended.  Remove and discard bay leaf before serving.

Serves 8

Per serving:
Calories:  222
Protein:  16 g
Carbs:  18 g
Fat:  9 g
Cholesterol:  54 mg
Sodium:  700 mg

From: 
Preparing Fish & Wild Game, Creative Publishing International, Copyright 2000

"It is hard to fail, but it is worse never to have tried to succeed."
-- Theodore Roosevelt

2 comments:

  1. Very funny! I would like to have seen a video of that. You growing fur now that you are the dog?

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  2. So...no pictures this time, eh? Well, I don't blame you, who wants to have a picture taken when you're soaking wet, frozen stiff and half nekkid?
    The Pheasant Soup recipe sounds delicious, though! I've only had pheasant once, 20+ years ago in Minnesota. A hunter friend of mine invited me over and it was incredible!

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