We had a couple of excellent days in the field and forest with Léo, Uma and Souris. Léo stood in for Uma in the following photos since Uma decided that a nice mud bath was a great way to finish her run.
The first day‘s bag was: 2 snipe and 2 woodcock in hand. It could have been slightly bigger, but I missed a shot on a ruffed grouse and Lisa cut a tree in half shooting at, and missing, a woodcock.
On the second day, we hit the field early in the morning to beat the heat forecast for later in the day. But it didn‘t matter…Leo was on FIRE! He ran like a champ, nailed a couple of points and I managed to reward his hard work with a decent shot.
Tonight we will enjoy a nice supper of Wild Rice and Ginger Teriyaki Sharptail Stirfry (for 2)
2 cups chicken stock
1 cup wild rice
1 sharptail breast, cut into pieces about the size of your thumb
1 tsp chopped ginger
2 tbsp teriyaki sauce
1 tsp maple syrup
1 fat garlic clove, chopped
2 tbsp peanut oil
2 tbsp roasted peanuts roughly chopped
2 green onions
Handful of sugar snap peas, baby corn, watercress or whatever veggies you have on hand.
In a saucepan over medium-low heat, combine the stock and wild rice. Cover and cook until tender, 40 to 50 minutes. Remove from the heat and let stand for 10 minutes.
Mix the meat, ginger, teriyaki sauce, chopped garlic and maple syrup and marinate for at least 60 minutes. Heat the oil to just under the smoking point (160°C 320°F) and add the meat. Stir-fry over a high heat for 1 min until the meat is rare on the inside and just browned on the outside.
Add sugar snap peas, baby corn and half of the chopped green onions. Stir-fry for 1 min more. Garnish with remaining green onions and peanuts and serve over wild rice.