Agree, Nate -- hear hear!!

About time Field and Stream..I been waiting for this and Thank you, it finally came!!!

glad to see this and can you keep ingredients to stuff the average hunter can get / afford

This is gonna be a great blog. Cooking wild game is every outdoorsmans final destination of the hunt. It's only fitting we complete the circle and speak of cooking game.

I often cook my game that I hunt or if I'm around home the fish from our pond, and there is nothing better than a good fresh meal that you've worked for!

Another great log from F&S..looking forward to the recipes and tips

Boodyfull!!,. just freaking boodyfull!!
Claiming no special culinary ability beyond the
"I keep trying mentality "
This aughta be good.

Let the cooking begin.

And may I offer this one for grilld salmon.

One whole salmon small enough to fit on normal size weber grill. Think that about 20 inchs.

Gill & gut the fish , remove the head and rinse with cold water. Use a paper towel to remove excess moisture.

Put a good charge of granulated garlic and pepper in the cavity ,and some salt . then stuff with sliced lemons limes and onions .

Melt butter ( need not be clarified ( sp ?)
Wrap (truss) the fish with string to maintain shape and to help hold it to gether .
Wrap fish in foil, and twist ends such that the belly is 2/3 exposed facing up ( meaning fish is one its back) .

DO NOT WRAP TIGHTLY WITH FOIL !!
Meaning do not seal or crimp the edges.
Friend of mine had minnor explosion doing that.
Which actually set a staggard board privacy fence on fire.
Which,. aside from being dangerous , nearly caused ruptured arteries,.. srokes and the bursting of minor blood vessels .THis of course due to unabated and hysterical laughter.
But that was some time later and a beer or two after we put the fire out with a handy garden hose .
Thusly do not crimp or seal the fish inside the foil.

So with the fish stuffed trussed and wrapped in foil ,. on its back
put shirvil ( a spice ) or dill
in the melted butter ( 3/4 stick should do but again depending on fish size) poor melted butter in the fish cavity .
Useing indirect heat ( coles on both sides) place fish in the middle of grill belly up 2/3 exposed

Position grill such that you can slip wood chips down on the coles to impart smoke flavor .

I've done em uppward of 20lb like this and its great .
One woman I was seeing socially for a time said.
She had eaten in a number of three star resuruants and had tasted no better.
But that could have been poartially due to the fact she had ulterior motives ( naughty wench ) or enough wine to exacerbate turpitude or taste buds ( YUK YUK )

Cooking time will vary ,.. with the size of the fish . heat of the gril not to mention outside temperature .
But its hard to screw this up,.In that indirect methoed is pretty forgiving.

Welcome, We could use some good recipes. Hope you don't recommend cooking equipment we don't have.

And combining fish or game with other wild and foraged foods would be cool, too.

Wrap your Dove in Thick SliceD Bacon and soak in Dales or however you marinate it. The Bacon will take the abuse of the heat of the grill and leave the Dove so tender you can cut with a fork. This works for me everytime. I use a wood toothpick to hold the Bacon in place the grill burns the ends but not past the bacon wrap just remember to pull it before eating.

I'm getting hungry just reading this, how bout the first give away is this meal

I just thought of a good topic of discussion regarding length of fyrods and their effects on the casting arm. It seems apparent that rods beyond the length of 9ft. put added pressure on the elbow. I've seen several anglers over the years with their casting arms in a sling because of tendinitis of the elbow from casting the long rods. There is more wt., line wt., off the tip of the rod that puts the added pressure on the elbow. One guy was credited with developing the saltwater silver salmon fishery in the Seattle,Puget Sound region that fished out of a small boat casting to schools of feeding salmon. He ended up having to go back to the shorter rod.