fall bird hunting

Luna and I have been hunting up a storm lately. We hunted pheasants on Sunday and grouse on Monday. The pheasant hunt was successful. Luna flushed five pheasants and we, Colleen and I, shot four. The grouse hunt was a little different. Luna has never been grouse hunting and wasn't completely clear on the concept. She did flush two grouse, but neither one offered an opportunity for a clean shot.

She loves hunting but seems to burn out after a few hours. Me, I'd hunt all day.

I love the fall. The hunting seasons are opening. The hot weather is subsiding. It's harvest time in the garden. The school year is starting fresh and exciting. Steelhead season is just around the corner.

I've arranged an animal-sitter for deer/elk hunting camp this October. I am so excited. I found a local family through 4-H that should work out well. I will go up into the foothills where I hunt and set up a camp for about four days. Various friends come up to camp each year to hunt or just hang out around the fire. It is one of the highlights of my year.

Colleen and I had pheasant piccata for dinner last night. It was great. I imagine you could also make it with chicken. I've also used venison for the same recipe.

1. Cut your pheasant breast into 1/4 thick fillets and soak in milk for three hours.
2. Coat the breast in flour and brown in three tablespoons of butter.
3. Pour in a cup of white wine and simmer for an additional 2 minutes.
4. Remove the fillets to a warm plate and add a handful of fresh, snipped parsley, three tablespoons of capers, and three tablespoons of lemon juice.
5. Simmer the sauce down until it is thick and serve over the warm pheasant breasts.

It is such a pleasure to enjoy a wild game meal with friends. I am so truly blessed.