-=> Quoting Michael Loo to Jim Weller <=-

 ML> ortolans ...

 JW> The smallest bird I've ever hunted is a ptarmigan and the
 JW> smallest bird I've ever eaten is a quail.

 ML> I've never actually hunted a bird: or rather, though I've gone
 ML> after them with firearms, I've never hit one, never having had
 ML> great eyesight or being a shotgun person.

Yeah, I can appreciate that. I don't hunt anymore myself but I am
happy to know good hunters. Recently a lot of our game is from
Roslind's northern clients who get gifts from us that are scarce in
their part of the world in return. There are now a whole bunch of
ladies in Kugluktuk who had never seen an avocado, a fresh lime or
chile pepper who are now huge guacamole fans. Roslind took a whole
suitcase of the ingredients to a community luncheon and showed all
the frybread and bannock makers there how to make tortillas.

 JW> rabbit ... snares. We'd get several dozen in Nov and Dec

 ML> After all, the price was right.
 
And they are quite tasty too.

 JW> didn't taste as good on a diet of browsing tree bark and twigs
 JW> once  the tender summer green leaves and grasses were gone.

 ML> And people wonder why I am very sparing in my use of rosemary
 ML> and tend to omit juniper altogether.
 
Both those things taste better than spruce bark!

 ML> I'm told cottontails are tenderer, though.

I can't compare them. We lived a little north of the limit of their
range. I've never even seen one, let alone eaten one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Barley Stew
 Categories: Soups, Stews, Crockpot, Turkey, Potatoes
      Yield: 8 Servings
 
      8 c  Turkey or chicken broth
      2 c  Cooked turkey breast meat;
           Cubed
      1 tb Olive oil
      3    Leeks; sliced thin
      3    Celery ribs; sliced
      3    Carrots; sliced
      3    Garlic cloves; minced
      2 md Potatoes; diced
      1 ts Thyme
      2    Bay leaves
           Salt and pepper; to taste
      1 c  Barley
    1/4 c  Fresh parsley; snipped
 
  You can used canned broth or prepare your own broth using a turkey
  carcass and scraps. Cover the carcass with water, add some sliced
  green onions, celery, carrots, parsley, or whatever else you have
  around. Bring to a boil, reduce heat, simmer for several hours. Chill
  broth and skim off fat when it comes to the surface.
  
  In a nonstick skillet, saute the leeks, celery, and carrots in olive
  oil until almost tender, add garlic and saute an additional minute.
  Transfer to large pot or crock pot. Add broth, turkey, potatoes, and
  seasonings. Bring to a boil, cover, reduce heat and allow to simmer
  until vegetables are nearly tender. Add the barley and cook for an
  additional hour or until barley is tender. Add fresh parsley just
  before serving.
  
  Recipe by: Gina Rolls

  The barley needs an hour but the sauteed vegetables, potatoes and
  herbs need only 10-15 minutes cooking and should go in the pot
  towards the end. - JW

MMMMM
 
Cheers

Jim
 
... Chilies: creates harsh chemicals to save itself.
... Humans: jokes on you. We like that stuff.

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