Serves: 5
Our friend Jim is a grouse hunter. He'll be the first to tell you that it's a sport taken a bit too seriously by some of its practitioners. It's ruffed grouse, not "ruffled," and certainly not the offending "partridge," as aficionados are quick to point out with a sniff. If you knew Jim, you'd find his involvement with this crowd kind of funny, as he is one of the most approachable guys you'll ever meet. He even tolerates our wisecracks on a regular basis. But don't get us wrong--he can lay it on pretty thick himself.
Once, after a hunting trip, he was talking up what a great time he had had out there in the woods with his dog and his buddies. You know, living the life, having all kinds of rugged fun, while the rest of us were toiling away at work. He was practically begging for trouble. So we decided to give him some grief.
"Say, Jim," we said. "How much didya pay for that hunting dog of yours?"
"Six hundred bucks. Why?"
"And to train and board him?" We started scratching on a notepad.
"I dunno. Maybe $200. What're you getting at?"
And so it went. For food and vet bills, another $700 a year. Shotgun, one grand. Gas to his favorite hunting spot, another $100. We added on the cost of motels, food, and other incidentals, and let him simmer while we calculated.
"And one last thing, Jim. About how many birds do you bring home each time?"
"Heck. Two. Maybe three."
"Aaand," we said, pausing for effect, "if you were to buy grouse in a butcher shop, what would you shell out for that? Per bird."
"About 20 bucks," he said slowly. He knew what was coming, but he let us have our fun.
"Hmmm. Amortizing the cost of the dog and the gun, by our estimations...we'd say you're spending about $500 a bird--when you get one at all!"
He paused, scowling a bit in mock disgust. Then slowly, ever the calculator, he said, "Of course, if I had more time to hunt, the cost would go down considerably."
Which is why he's out there again and we're here writing this chapter introduction.
Now, aside from the hunter's pride, most people eat game meats because they offer intrigue and variety to their carnivorous spectrum. But even game fans will say in the same breath, "I like game--as long as it isn't too gamy."
Huh?
What sounds like a contradiction actually isn't. Let's face it, no one wants to eat meat that is too...pungent. Or chewy. But game meats can be amazingly tender and delicious--when you know how to cook them.
The secrets are in the preparation and grilling. Because game animals are naturally leaner than domesticated ones, they can start out tough and cook up dry if you're not careful. Enter marinades, brines, and bastes. They're your allies in tenderizing and moisturizing. And when you grill those meats, they remain tender and juicy. Plus, if you want to get philosophical about it (as many hunters do), cooking game on the grill fulfills that caveman imperative (without all that prehistoric mess and the elaborate rituals).
But the most compelling reason to hunt down game, whether literally or at the meat counter, is for the flavor. Take buffalo, for example. You like it for all the reasons you like beef. But buffalo is like…beef and a half. It's everything you like, but amplified--and healthier to boot.
Check out the tasty terrain we've laid out for you in this chapter. Most of these game meats are available in your supermarket, but for the best cuts and freshness, track down a good butcher. (You may need to special-order things such as buffalo steaks.) Just pay attention to the grilling times and the visual clues we offer to help you pull the meat off the grill at just the right time. You might discover that special entrée that becomes your signature dish. Or, if you're like Jim, you'll at least find an excuse to take a few days off work. Happy hunting!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This *Game recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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