Marinades can make a big contribution to wild meat dishes. This is especially true with some of our upland game birds and many of our waterfowl, which have very dark, dense meat, sometimes with strong flavors. Marinating in Italian dressing is the perfect method to make up for that errant shot when the hen teal you thought you bagged upon retrieval turns out to be an immature hooded merganser! As waterfowl hunters, we’re expected to instantaneously ID all birds before pulling the trigger, regardless of conditions. But, when you bag a bird of questionable edibility, you may be surprised that there is a solution to your dilemma.

Mergansers, goldeneyes, and older sage grouse are all members of this fraternity of undesirable birds. Try this method with any wild birds, however, it can surely save an otherwise mediocre meal. You can use whole birds, pieces or boneless breasts. Serve with primavera vegetables
and Fettuccine Alfredo. I have included those recipes below.

- Larry Copenhaver

• 1 large game bird (Sage Hen, American Merganser, etc.)
• Or 2 boneless breast of smaller gamebirds
• 1 large bottle of Zesty Italian Dressing

• Marinate bird(s) or bird pieces overnight.
• Drain and cook to medium well over charcoal (ideally) until done; serve with Prima Vera vegetables and Fettuccine Alfredo.
• You can also roast it in the oven in a pan or oven dish for a good result.

FETTUCINE ALFREDO (for 2 people)

INGREDIENTS

• 2 cups cooked fettuccine noodles (as per box instructions for al-dente)
• 1 cup ground parmesan cheese
• 2 T olive oil
• ½ clove fresh garlic, minced finely
• ½ tsp. chopped basil
• ½ tsp. chopped thyme
• Pinch of garlic salt
• Pinch white pepper
• ½ cup white wine
• 1 cup heavy cream or half-and-half

PREPARATIONS

• Place olive oil in a sauté` pan large enough to accommodate your cooked portions. Heat on medium high; add chopped fresh garlic, sauté` until brown.
• Add cooked noodles, pepper, salt, basil and thyme cook for two minutes on medium high, flipping several times to thoroughly mix.
• Deglaze with wine, reduce.
• Add cream, reduce heat to medium low, simmer until cream reduces volume by half, and add parmesan cheese.
• Stir completely until cheese melts and coats noodles. Remove from stove. Be careful not to
  overcook as the consistency of the cheese can turn stringy and off color.

PRIMA VERA VEGETABLES

INGREDIENTS - Primavera means spring vegetables in a medley.

• Broccoli florets
• Small asparagus spears
• 2 small zucchini slices
• Baby carrots split
• Snow peas
• Sliced mushrooms
• Olive oil
• ½ cup white wine

PREPARATIONS - The quantities depend on you. Keep the quantities fairly even.

• Place olive oil in a large sauté` pan on high.
• Heat oil; add vegetables, sauté` until each side browns slightly.
• Add white wine and cover.
• Let vegetables steam until tender.