NH WildSide – Winter Access

NH WildSide – Winter Access


welcome to New Hampshire’s wild side i’m
Christina Luppiand i’m Mark Beauchesne. we’ll take you behind the scenes of the
New Hampshire Fish and Game Department to learn more about the people and
projects of your Fish & Wildlife agency will also give you tips and tactics that
you can use to make the most out of your time in New Hampshire’s woods and waters
and along the way we’ll meet real people who love life outdoors
now let’s discover more about New Hampshire’s wild side An endearing quality of winter is ice
fishing everybody has equal access to the pond all you got to do is find one
you can walk out on and you’re there unlike in the summer I’d have to use a
boat out here I may not be able to get to the holes where the fish are but in
the winter time and we’re walking out there’s all kinds of these little ponds
dotted all over New Hampshire just got to get out find them you might find the
gem. Let’s make some of holes plenty of ice it was they’re just just he’s giving me
another shot here they’re a little better bigger bluegill look at that
actually found this spot on Google Earth so think about tools like that to find
your next favorite spot well I just had an idea we’ve had some
success on this little pond here I’ve got two more close by
I think I’m gonna go give them a try.Got plenty of daylight left that sounds like
a plan we’ll hit three ponds and one day see what’s there but wait a minute. they
all look so different. Some access points are literally across the road be sure to look both ways. let’s get to work we caught a bunch of fish in our first
spot the beauty of New Hampshire is there’s water everywhere all right just find some water
three three cranks and it’s out. I was inspired by the first spot but
this spot probably today is in its day I think I’m gonna cut my losses and hit
another pond. So spot number three we gotta couple hours left of daylight this is a fairly popular spot because of its easy access the wind is up I had to put
another layer on but we’re gonna walk out about 2,000 yards give it a go gotta have more Here comes another
one you. Got a pile up here now looks like they want to play Got critters here, But they only wanna go so far though. nope tiny little blue gill. bigger pond
smaller fish, look at the difference in the colors from the first pond we’re on
is there’s so much darker in here for the waters very dark makin’ a move another fish. action brings action to get
bigger how pretty Blue gill. well I think I had a good time
chasing around three different ponds in a few hours maybe drove 10 miles. Looking for more information on local water bodies near
you go to FishNH.com, we’ve got maps and more add Google Earth some of them you’re gonna have to walk a little ways but as you know it’s worth it use the hashtag better outside when you
share photos and videos showing how you connect with life outdoors and don’t
forget to tag New Hampshire Fish and Game on Facebook and Instagram hi I’m Denny Corriveau New England’s wild chef. Joining me is the host of New Hampshire
wild side Christina Luppi. Thank you what are we
making here Denny well you know I heard that you are quite the Italian foodie I
am I am so we’re gonna make a wild turkey brijole. that sounds amazing and
I’m very much looking forward to it awesome so the first thing that we’re
gonna do is we’re gonna slide across the counter here and start with a cranberry
chimichurri. so if you could pour those New England cranberries into our food processor now we’re gonna add some flat-leaf Italian parsley wonderful exactly some chopped garlic
how much garlic is this a couple of cloves and just because we love garlic
will add a little bit of like roasted garlic. that little sweeter garlic
it’s just a couple scoops of that you never have enough garlic.
Will season it up a little bit of my sage Mary sea salt pinch sure some red
wine vinegar how much red wine vinegar roughly about tablespoon take
some of my blood orange olive oil yeah it’s great stuff marries up great with
the cranberries it’s great to start will add more if we
need to I also have an apple balsamic so we’re going to just add that that gives
up that little apple cranberry just a drizzle and then because we have so much
savory here and we have the tartness of the cranberry let’s add a little bit of
local raw honey that looks great so we’ll just throw our
cover on our food processor will pulse this up and see where we’re at
look’s beautiful…oh look at the color now it’s good it’s not amazing you don’t
even have to use the spatula to do anything other than to taste. well that’s beautiful that’s gonna be
the condiment we’re gonna top our Turkey brijole so let’s move on and let’s
work on moving to brining our turkey breast. okay I’m excited people ask me
all the time Denny how do you get your wild turkey breasts so moist and the
answer to that is using some brine. so I have a farmhouse brine which is one of
my brines and it has really cool things in it so it has aromatics like citrus
and rosemary and garlic oil and various types of things so I’ve got about a half
jar here so I’m gonna add this half jar to our bowl and then the next part of
the method of making a brine is I’ve got some water boiling on the stove I’m
gonna just grab that water and I’ve got about four cups of water but you just
use what you need right and then you just pour that hot water right over the
top to make your brine now you just whisk it up and what you’re
doing is you’re just melting the sugars and the salt this is it important that
the water is boiling absolutely it’s the only way you’re gonna get the sugar and
salt to where it melts now can you smell the aroma that’s coming off that it’s an
aromatic facial mm-hmm smell the woodiness of the rosemary and that’s
really going to insert that flavor into the turkey breast so we’re gonna add
enough ice cubes in essence really to just cool this broth down okay so all
you do is just whisk them in they’ll melt right into that hot water and
you’ve got your broth just keep whisking and what’s the purpose of adding the ice? it just cools the broth down because you can’t use hot broth with your meat you’ll cook your meat so really what you’re trying to do is create this cool bath for the turkey
that will ultimately brine it and bring the flavor right through and the cool
thing about this is the way that we do these it adds the flavor in such a way
that you don’t just get surface flavor it goes truly through the meat so I’m
gonna just check and our broth is cooled down because you just take your
turkey breast and this is a half turkey put it into a I use freezer ziplock bags
because they’re a little bit tougher okay now if you could just grab that
bowl and just pour that right in here and really what we’re looking to do is just
cover that right up I get all that in there
haha trust me you won’t be missing any thing. so I try to take a little bit of
the excess air out and then I just seal it in this for good measure I typically
will use two bags so that way if you have a leak or anything like that it
just ensures that you don’t in the refrigerator so we’re gonna just take
this second one seal it up place it in the refrigerator for 24 hours so
Christina to make our stuffing we’re heating up some oil in a pan can you add
that pancetta yeah so pancetta is just Italian bacon and what we’re looking to
do is just crisp up this bacon and render out the fat
And seeing that you’re Italian you must be very familiar with pancetta. I am very
familiar with pancetta delicious we love that so good already
I’m always looking for new ways to cook wild game actually looks like it’s
starting to crisp up pretty nice yes actually it looks like you’re pretty
good there so we’ll just remove the pancetta from the pan and then we’re
gonna add our other ingredients definitely a little smoke factor
there when you’re doing pancetta excellent so I’m gonna take that
temperature down just a little bit by just adding a little bit of butter to
this rendered fat we’re gonna add a little sweet Vidalia Onion we’re gonna
add a little bit of garlic let it permeate a little bit and all this fat
and everything is flavor so we have some beautiful fiddleheads that we picked in
the wild let’s make a stuffing out of fiddleheads a little bit of roasted
garlic to help you out here. and so I’ve blanched these fiddleheads ahead of time so in essence what I did is I took the fiddleheads clean them up and then I got
a pot of boiling water going added sea salt to that water and then removed them
from the heat and put them in an ice bath now we’re gonna go take this
filling after it cools down make our filling and stuff our wild turkey So here’s a turkey breast the other half okay that I brined in the same brine for 24 hours so all we got to do is just take that out and we’re going to drain
off the brine so the brines ‘s done its job what we’re left with is this beautiful
turkey breast that’s fully brined. Now we’re going to take a a long thin knife here
and make nice long slices and then what we’re gonna do is stuff
these so I’ll just keep going with our process this gives me some great ideas
for Turkey. now what we’re simply gonna do is put our stuffing together and that’s if
you could empty the fiddleheads into the pan. oh I’d eat them just like the
pancetta and I have some gluten-free bread crumbs okay the whole thing let’s
let’s start with a little bit let me mix them up tiny bit more really what you’re
trying to do is leave a little bit of that moisture of what we cooked up then
we take our mixture we grab a piece of wild turkey just try to get some of that
inside take these and roll them. then bring the ends up and then we have
this piece of meat now there’s two ways to approach this you can take toothpicks
and just pin them off or you can take kitchen twine and just cut kitchen twine
go underneath a piece of Turkey and then come around
and tie it off and this you know can be removed later on after you grill we are
gonna grill these, see, your little twist I assume that you know cooking Italian
with brijole you’re used to cooking it in a red sauce right it’s true I’ve never
grilled a brijole before I’m just gonna get underneath it and finish that piece
off and really like I say either way you know you can pin it I find that this
method works pretty good so I’m gonna do about three pieces of
kitchen twine as a boy get back underneath the center of it
go around come down on it nice and snug and then tie it off and then you have a
nice little piece of brijole so that’s prep for the grill. That’s fantastic.
do you want to do the next one sure absolutely
all right let me just move this out you can use a meat mallet or whatever we’re
kind of going old-school here all right look like you’ve done this before I’ve
never done the twine I’ve only ever done the pinning the end I’ll give you an
assist just uh we’ll go over and then
we’ll go up there you go neither mmm tastes good how about we do this end secure it a delicious little package
exactly it’s like a little wild turkey tamale it all works in the end right so
we’ll do another one and this one’s a little bit odd shaped so we’ll have some
fun with this one and it’s basically grab enough stuffing to where you’re
gonna have the background flavor mixed with it and what’s gonna amaze you is
when we eat this you’re gonna taste the brine all the way through this and
then you get all the flavor of what we did with the with the stuffing as well get some twine finish this last one up it looks like
we’re gonna do another end end on this one
so if you want to do me the pleasure of that beautiful excellent great so we
have this stuffed we have our chimichurri done now let’s get the grill
fired up and we’ll get these out on the grill
perfect sounds good so we’ve got our grill preheated and we’re just gonna set these on we boiled them up a little bit and set them down on our grill while
these are cooking we’re also gonna have a little bit of asparagus I love
grilling any type of vegi. get that nice caramelization on them
absolutely so typically what I’ll do is I’ll give
it a minute or two and I’ll start browning all the edges of the turkeys
I’ll just close it up and now the cool thing that you don’t have to worry about
so much like you normally would with different types of game that you just
purely putting on the grill is that these were brined great so you have all
that moisture that is developed with the brine turkey so it acts a little bit
differently on the grill than a typical piece of game would. those grill marks yeah look at the stuff looks so
beautiful oh I can’t wait that was our ball one I know it looks
gorgeous…it does super let’s take those
off what do you say go plate up… I definitely
am looking forward to this let’s do it so here’s our plated at brijole and just
to finish it off that wonderful chimichurri we made earlier let’s grab a taste yes a little bit of
the chimichurri on it. what do you think mm-hmm
wow that is a really good oh my gosh it’s so juicy that is fantastic that is
such a unique take on a familiar method and honestly I think I’m gonna be
brining all of my wild turkeys from now on the meat just stayed so juicy that
was really that was really special thank you you’re welcome excellent any tasted
that flavor all the way through I did awesome
well hey here’s to wild turkey Cheers Bon Appetit with over 975 lakes and ponds to play on
it’s better outside because we’re here connecting you to life outdoors now
watch this well I started this turkey call in
August of 2014 and how it got started was my son-in-law Eric who was my
business partner tried to get me to go Turkey hunting ever since he married my
daughter it took him seven years to get me out with the woods and the only
reason that was because my granddaughter was going on her first turkey hunt Matt
which is also a salesman for me Eric and my granddaughter lugged his shotgun out
to the woods which was bigger than her and Matt took a box call and called the
first bird and I was really excited to see that she got a shot at it it was a
small Jake but she was happy she was grinning from ear to ear and on the way
out Matt mentioned about wouldn’t it be nice to be able to shoot a bird with a
box call you made while I didn’t tell them I went home that day and on the
internet and looked up box calls made one during the week and the next weekend
which was adults season I showed them and they were totally surprised
I let Matt run the call and brought a bird in for me
got my bird they were so excited they wanted to come back to the shop and
build their own turkey calls I offer four different paddles right now
and bases and I also offer four different sides a purple heart, purple in color it
gets darker with age per duke which is a bright orange when you start and it
dulls out to a orangish brownish red with age which looks very pretty then I
offer lace wood old sage orange which is a pretty tough would be good I can only
get in small pieces real expensive wood but it’s a nice sounding call they all
create a different sound because it’s the different density in the wood a lot of people have asked me how long
it takes to make a turkey call it’s really tough to say. On a day when I
sit down and make them I usually try to make up 25 at a time I try to do it in
low batches so I can have a close eye on them especially when its time to put the finish on this if you don’t get a lot you start getting sloppy after a while you want to
do it in small batches to have a close eye of it drop the other piece in seats well
clean up it now that’s clamped up well I like to let them sit overnight let the
glue dry before we go to the next step but I have some that I prepared last
night that we can show you the following steps and we’re going to do on the
sander and to finish to call The sides I touch up and I put a little roundness on them I have to run it on the disc sander I take a piece of
sandpaper and cut the edges so it’s not sharp so when you put it your hand feels
comfortable then the next step would be make some measurements to run it from
the drill press I get a half inch in from the end for the hole a good feeling
when you can call a bird in with your own call it does take lots of practice
I’m still not good at it but I still practice at it last year I got in the
woods early had a bird on the roost made a couple calls
got him off the roost and couple of calls I saw him come running about 100
yards across the field so I hit a couple cut calls I had a decoy out and boy the
hare I’m back my necklace standard I was so excited to see that bird come in. this one here was one we just finished up which is in the other thing which takes three coats of urethane and this is one finished urethane with an
exterior grade urethane to hold up in the woods I’ve talked my wife into trying turkey
hunting she got her apprentice license last year so she’d go out know which with me
we had a fun time I could not get a bird for her we had a lot of birds in the
area but I couldn’t close the deal to get it in close. And of course the weekend
that she went away with the girls for a weekend was the weekend that bird came
running right into me that she’s got a head but I’m sorry she wasn’t there
sorry honey so this year she does have a license
so she’s psyched to go this year she just took the course and passed it there’s a
hole in it start to screw through the hole and now you can see why I drilled
three-eighths to receive the spring put the spring on the screw and sometimes the difference between a good call and a bad call is a quarter turn on the screw see how it sounds that’s it we tighten the screw up a
little more back to come into it a starting to come into it. quarter turn little screw doesn’t sound
bad and that’s without chalk locally-made turkey calls for locally
grown turkeys we hope you enjoyed this episode of New
Hampshire’s wild side be sure to check back for new content at
NH wild side comm I’m Mark Beauchesne and I’m Christina Luppi thanks for
watching thanks for watching to learn more about
life outdoors and New Hampshire Fish and Game check out some of these videos and
be sure to subscribe

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