The Pointing Dog Journal, Jan./Feb. 1999
Editor Bob Butz said in a review "If I had the means, I would buy a set of Wild Harvest Videos for every hunter I know...recipes are simple and not hard to duplicate."
Product Description
Care & Cooking UPLAND GAMEBIRDS is 75 minutes in length and contains all the printed recipes inside the video box. Demonstrations are by America's leading master chef and life-long sportsman, gold medal winner Milos Cihelka. He demonstrates when you should pluck or skin your gamebirds. He shows how to handle them in the field so they get home in the best condition for cooking. the chef is a big advocate of aging gamebirds, including all the birds up to the size of a adult wild turkey. Turkeys are field dressed because of their size and require rapid cooling. Smaller birds like pheasants, bobwhite quail, chukar partridge, grouse and woodcock are brought home and aged whole! Yes. With the innards still inside. On the video, Chef Milos then demonstrates the following dishes -- curried pheasant breast, braised ringneck pheasant, roasted bobwhite quail, salad of chukar partridge, wild turkey roulades, ruffed grouse stuffed with chicken livers and roasted woodcock. Ben Streitz, from the national Pheasants Forever magazine said, "From field to feast, nobody does a better job of showing sportsmen how to care for and prepare gamebirds than Chef Milos." Producer/Director is Jerry Chiappetta, award-winning director and cinematographer who has worked for ESPN Outdoors, The Outdoor Life Network and on many nationally syndicated outdoor TV programs.
