Weller has fed me a couple things over the
years that might be described as worse than
zucchini.

Presumably that would have been the rancid seal meat and the fish
eating Newfoundland Turrs (Murres/Auks). I believe you enjoyed the
fresh lake trout and the massive porterhouse.

Caribou jerky also comes to mind. It's not the
coming from the hands of Weller that is the issue,
rather rancidized merchandise. You've fed or caused me
to be fed a dozen or more meals that have deserved and
gotten only praise.

Anyhow, after a number of changes of water and some
gentling, the turrs weren't all that turrible.

Title: To Make Coot, Loon and Mud Hen Palatable
"Even a loon don't cook up too badly if a yahoo don't gentle it too
much. Cram the birds with onions. B'il real easy *three* hours.

Onions is (are) a key.

From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,
published by Stackpole Books, 1961

I had some Bradford Angier writings and have posted
some of the less dubious food-related ones.

Ted Botnton was a camp cook in and around Hudson's Hope in the
upper Peace River country of northern B.C. in the 1920s. -JW

Did Ted Boynton feed fish ducks to his camp?

Title: Merganser
Like liver, fish-eating duck meat is strong. So treat merganser like
liver: Marinate the breast fillets overnight in brandy, olive oil,
garlic, and paprika. Fry in bacon grease with onions. Don't expect
it to taste like chicken.
Field and Stream, Oct. 2010
From: Michael Loo Date: 04-11-11

Onions again.

... Do not make loon soup

It might become a Japanese delicacy.

Slow Roasted Organic Caribou
categories: Canadian, main, game
servings: 8

extra virgin olive oil
Dymond Lake Seasoning
4 lb caribou tenderloin roast
- preferably from the thicker end
- trimmed of silver skin and chain

Position rack in the center of the oven and
preheat to 250F.

Put the tenderloin on a heavy rimmed baking
sheet or in a small roasting pan. Rub with
olive oil, and then liberally rub all sides
of the roast with Dymond Lake Seasoning.

Roast until an instant read thermometer
inserted into the thickest part of the
roast reaches 130F (medium rare). This
should take about 1 hr.

Remove the roast from the oven. Cover with foil
and let rest for 20 min. Cut the tenderloin
crosswise into 1/2" slices.
Serve with mushroom ragout and horseradish bread puddings.

churchillwild.com
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