Sporting Destinations - Black Canyon Wing and Clay
Photo by Michael Patrick McCarty
Not to long ago, I was honored to be an invited guest of a member of Black Canyon Wing and Clay in Delta, Colorado.
The use of their hunter friendly facilities and their gracious hospitality will be forever appreciated. And thank god for good friends too.
Give them a call if you are looking for a well-managed shooting property and a fine place to train your dogs or spend a stress free afternoon in a field of upland birds. And oh by the way, a round of wobble trap shooting is a whole bunch of good time (if you hit them).
Here's a small look at some of the fun, and a couple of wild game recipes too.
https://pixabay.com/en/users/skeeze-272447/
Time To Check The Eye. Photo by Michael Patrick McCarty
Pheasants Always Make You Smile. Photo by Michael Patrick McCarty
Who Could Ever Tire of Pheasant in the Hand
Hunter’s “Go To” Pheasant Marinade
1/2 cup olive oil
1/2 cup balsamic vinegar
3 tablespoons soy sauce
1 teaspoon garlic powder
juice from one lemon
This should be enough marinade for about 4 pheasant breasts and 8 legs. If not, adjust amount of marinade to the amount of meat (It is not necessary to completely immerse it). Marinade in covered dish in refrigerator. Best cooked on a hot grill. Don't over cook.
*This is a fairly powerful marinade, so shorter marinade times of 20 minutes to 2 hours are best.
**It is difficult not to overdo it with this simple marinade. It's that good! This works equally well on many kinds of wild game. Give it a try on some prime elk steaks and you won't regret it.
Well Worth A Call. Photo by Michael Patrick McCarty
CHUKHAR WITH SHALLOTS
1/2 stick butter
4 chukhar
1 pound shallots, peeled and sliced
1 tablespoon all-purpose flour
2 cups chicken broth
4 sprigs fresh thyme
Brown the birds in 1/2 of the butter and salt and pepper to taste. Set Aside. Add the shallots, and cook until soft. Set shallots aside. Melt the remaining butter and add flour; stir for two minutes. Add broth, return the shallots, chukhars, and thyme. Cover and cook until tender (about 15 or 20 minutes).
Photo by Michael Patrick McCarty
*This recipe was taken from At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone. It provides great insight into the Gunnison Country and the unique pleasures of this area.
We generally have a copy in stock, if so interested.
"Now you know your first big cock pheasant is a sight to see. There maybe ain't nothing as dramatic, whether it's an elephant or a polar bear. A cock pheasant is like a mallard duck. Maybe the pintail or the canvasback is better to eat, but there is nothing in the flying department as wonderfully gaudy as a cock pheasant of a he-mallard. Well, maybe a peacock, but we have so few peacocks around our neck of the woods". - Robert Ruark
I, Michael Patrick McCarty, am the original author of this post.
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