By Doug Leier
North Dakota Outdoors: Nov. 23, 2020
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If you don't take care of the meat in the field, no amount of seasoning or any style of preparation will overcome the damage done.
I grew up in an era when wild game cooking involved a can of cream of mushroom soup and a roaster. The wild game – grouse, duck, partridge or a rare pheasant – was simmering beneath the greyish gravy base. It was the way Mom did it, the way Grandma did it and maybe family before her?
Cooking show addicts would scoff if TV stations aired a history of prairie fare. Quite honestly, it wouldn't...
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