Happy New Year!
The January/February edition of the Newfoundland Sportsman magazine is now available, and no doubt you’ll be informed and entertained by our feature articles and photos.
Gord Follett gives an account of a mid-November rabbit hunt with a few buddies in central Newfoundland, where there were more chuckles than shots fired. Jeff Piercey’s “Magic hole” story should ring a bell with many of us who have witnessed one certain cut through the ice producing more trout than others, while Derek Brace writes about the moose hunting “Window of opportunity.”
A weekend ptarmigan hunt in Labrador is Tony Chubbs’ contribution this issue, while Steve Erbland of Torbay provides his account of an incredible hunt in – you ready? – Hungary!
Gord’s editorial focuses on the proposed gold mine near Salmonier Line, and while the project would obviously create jobs, he says damage to fish, wildlife and the area’s environment in general is just not worth it.
These stories and others are in the Newfoundland Sportsman magazine’s January/February issue.
Our cover photo, by Hillary Lake, captured her husband, Rob Lake, with a brook trout he caught through the ice in Labrador.
Click here to read a sample story from this issue.
Fish and Feast on the Gander
Join us June 21-22 2019 at Gander River Outfitters for two days of fishing, expert casting tips and delicious meals. Fish some of the best pools on The Gander right outside the door under the tutelage of IFFF (International Federation of Fly Fishers) certified casting instructor Mike Legge. Experienced anglers can hone skills and work out kinks while novice and beginners can get some good habits going early in the season.
When you’re not fishing relax in the beautiful surroundings of the lodge and enjoy gourmet meals from our very own Chef Maurice Boudreau. Chef Moe will craft meals from local and wild food that will take this fishing trip to the next level.
Come in to the Outdoors!
Planning is in full swing for our 5th Annual Outdoor Expo! Come along for a weekend celebrating your favourite pastimes. Get information on the latest products, gear up for your next adventure, try out the best brands of fly rods on the casting pool and the best bow packages on the archery range. Come hungry because the Fish and Game Kitchen will be pumping out samples all weekend! May 3-5 at the Paradise Double Ice Complex.
If you’re a business or organization with a focus on the outdoors and you’d like to join us as an exhibitor, touch base soon as space is very limited. Email us for rates and additional information.
Rabbit and Moose Cassoulet
By: Chef Maurice Boudreau
If you’re lucky enough to have moose sausages and some rabbit on hand, you’ll want to give this cold weather inspired dish a try. With little more preparation than a traditional baked bean, the final dish is truly stick-to-your-ribs eating.
Traditionally in France, cassoulet is made with duck legs that have been cured and slowly cooked in their own fat, a process known as confit, as well as the addition of sausage or bacon, vegetables and beans.
The ingredients are very common; nothing fancy, and making use of a possible game stock you might have frozen goes a long way, or simply using the braising liquid off the rabbit also works. Feel free to add different vegetables or herbs, keeping in mind that for this dish, fresh is best. You’ll need to soak the beans overnight and will need a few hours of braising and cooking so this might be best saved for a weekend meal or a good old-fashioned snow day
6 Moose sausage
2 cups White navy beans, soaked overnight
3 cups Mushrooms, quartered
1 cup Onions, diced
1 cup Carrot, diced
1 cup Celery, diced
2 Garlic cloves, sliced thin
1 Can of diced Tomatoes
4 cups Game stock/braising liquid
1 Tbs Thyme, fresh chopped
2 Bay leaves
2 Fresh tomatoes, chopped
- Start by braising the rabbit. Working in batches, sear the rabbit in a cast iron pot. Once all the rabbit is seared, put back in the pot or a shallow casserole dish. Half cover with some liquid (water or stock) and cover the whole dish in aluminum foil. Place in a low temp oven – 275-300 – for 3 hours or until the rabbit is tender and coming away from the bone.
- While that takes place, bring the soaked beans to a boil and turn back to simmer, cook until just about tender, approximately, one hour or more. Remove from the heat and let cool in the cooking water.
- In a Dutch oven, start by browning off the sausages and placing on the side. Next, render the fat back or bacon over medium heat and then sauté the vegetables and garlic, followed by the mushrooms.
- Add the cooked white beans, sausage, canned tomatoes, your game stock and herbs and hold off the heat until the rabbit is added.
- Check the rabbit. When ready, pick the cooked meat from the bones and add to the Dutch oven mixture. Making sure there is enough liquid that it won’t go dry, cover and place the pot in a low temp oven – 300-325 – for 1-2 hours. This will help all the flavours to come together. After an hour and a half, remove the cover and let it brown slightly on the top.
- Remove when the liquid has reduced significantly and season with salt and pepper. Have some fresh bread, sliced and toasted, and some softened butter ready. Discard the bay leaves and divide into your bowls. Top with a couple teaspoons of the fresh chopped tomato.
Cooked and packaged, this meal makes a really good choice for a boil-up. I’m looking forward to trying some different versions myself this winter, hopefully with some of this year’s ducks. I’m almost looking forward to that as much as a couple more snow days to cook it.
Photo of the week
Little Caleb Vivian getting some groceries near Black River.
New Merchandise Coming Soon!
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The Newfoundland Sportsman Online
Read your favourite Hunting and Fishing Magazine whenever or wherever you want. The Newfoundland Sportsman is now available online! All the content from the print edition, with extra features and links to our sponsors. The Newfoundland Sportsman Online is your mobile outdoor fix. Purchase the Fishing Annual or the Summer Issue online now for just $2.50 each or subscribe for just $10 and get six more issues delivered right to your inbox.
Chef Maurice Boudreau is a Red Seal Chef who currently lends his skill and expertise to the Hungry Heart Cafe. The Hungry Heart is a division of Stella’s Circle, a social initiative dedicated to providing meaningful training and employment to adults facing challenges. And of course, they also provide delicious eats!
Rabbit and Moose Cassoulet