Field Dressing Elk

Yukon writer's cookbook celebrates northern bounty

When Michele Genest was 38, she gave up her life to move in urban areas in the Yukon, Toronto, where she "fell in love with this beautiful place."

A professional writer, she was so fascinated by the enthusiasm that Yukoners embraced the outdoor life, she too, she jumped in with gusto.

As a foodie who has learned to cook with her mother, Genest got to know his new environment after its relocation in 1994, berry picking, to help field dress a moose, preserves and baking.

"I had an experience in the kitchen as I had worked in several cafes and a flag and he gave me a taste of what is happening in a big kitchen," she said in an interview.

His fascination with food has invited North Genest, who lives in Whitehorse, to write a book in which she uses local ingredients, including birch syrup, moose, morels and Arctic char.

The result is of Boréal Flavors: Cooking Adventures North (Harbour Publishing, $ 26.95, paperback).

"I have developed many recipes myself in the usual way by reading many cookbooks, surf the Internet and looks for ways that I could adapt the ingredients of the North for my purposes," said Genest.

It takes the northern component, if it is a bay, a piece of fish or wild meat, and uses this methodology to improve the flavor, she adds.

Pairs and international flavors from Asia, Greece, Italy and India with revenues from the North.

Therefore, whether the ribs braised moose with great espresso and chocolate, marinated steak with reduced range of caribou in blueberry or elk liver pate, Genest remains true to the rich culinary culture of northern Canada.

Throughout the book are chapters explaining the phenomenon of the boreal forest. This immense tract of land over 1000 km wide, which separates the tundra in the rain forest to the north and temperate hardwood forests in the southern and western Canada.

"The book focuses on just about the forest and not in the tundra, but there are some berries that are common to both and some wildlife and fish as well," said Genest.

Bread is what she calls the "pillar, faithful, life-saving ingredients Stampeders of the Klondike gold-fever brought with them on the Chilkoot Pass, curled up tight and buried in a bag of flour or re-entry in the sleeping bag at night when Yukoners have fed for 100 years. "

To introduce newcomers to the art of the artisan bread, Genest has a chapter called "boot camp bread.

How to field dress elk, elk gutless method, caping an elk

Get your bull in the field on a bow hunting is a time for celebration! Now the work begins. But it does not require hours and hours of hacking and sawing. There are a few quick, easy ways to do the job, even if you are hunting alone.

It's a great demo, showing exactly where you need to make your cuts with a bubble counting and caping Trophy. Having the course will further your happy, it is always best to leave a little extra.Once the cap is clear on the body and wrapped around the head, you can begin to remove the forequarters, they come off pretty easily.

Get the knee at just the right place is critical, and the video explains the process quite clearly. I personally have never used an ax or saw an elk, just my trusty knife!

You can also use the tip of your knife to divide the basin above the rectum, leading with the heel of your hand until you feel your legs apart.

Be sure your bag of quarters when you delete them, to keep flies from laying eggs in your meat.I use 4 pair of ladies tights for this purpose, they are very light and compact, and four pairs will do a full swing, cut one leg of each pair in a bag along, and use the rest for each quarter.

Field Dressing and Butchering Big Game, Step-by-Step Instructions, from Field to Table

Elk hunting guide, skills, gear, and insight

The New Elk Hunter's Cookbook and Meat Care Guide, A Collection of Favorite Recipes and Essays from Members of the Rocky Mountain Elk Foundation

Field & Stream

Field & Stream