Chili Pheasant
Ingredients:
8 pheasants, breasts boned
1 (10 1/2 oz) can green chilies, chopped
8 oz monterey jack cheese, cut in 8 strips
1/4 C breadcrumbs
1 tbls chili powder
1/4 tsp cumin
1 (15oz) can tomato sauce
1/3 C onion, sliced
Salt and pepper
1/4 C parmesan cheese
1/2 tsp salt
10 tbls butter melted
1/2 tsp cumin
Hot pepper sauce to taste
Directions:
Flatten pheasant breasts then place 1 tbls of green chilies and 1 strip of jack cheese on each breast, roll to wrap filling
Secure with a toothpick
Combine the bread crumbs, parmesan cheese, chili powder, salt, pepper and half of the tsp of cumin, mixing well
Dip the breast rolls in butter, coat with crumb mixture
Place in a baking dish, chilling in frig for 4 hours or more
Drizzle the remaining butter on the breast rolls and bake at 400° for 20 to 30 minutes or until brown
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through
To serve: spoon sauce over rolls. Add hot sauce if desired.
Treo Pheasant Stew
Ingredients:
3 (14 oz) cans chicken broth
1 1/2 lb pheasant leg and thigh meat
1 1/2 C potatoes, diced 1/2-3/4"
1 tsp salt
1/2 tsp pepper
1 (14-15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 C spicy tomato salsa
1 (3-3 1/2 oz) can green chilies, chopped, do not drain
1/4 C fresh cilantro, chopped
1 C onion, diced
1 C celery, diced
1 tsp garlic powder
2 C carrots, sliced
Directions;
Remove all skin and any visible fat before cooking
Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven
Add pheasant, onion, celery, salt, garlic powder and pepper
Cover and cook over medium-low heat for 60 minutes or until pheasant is tender
Remove pheasant with slotted spoon
Let cool
Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies and cilantro to Dutch oven
Cover ad cook for 20 minutes until the vegetables are almost tender
Cut pheasant from the bones and add to the stew
This can be thickened and dumplings put on top for a main dish
Grilled Pheasant Kabobs
Ingredients:
2 one pound split pheasants
Salt and pepper
1/2 cup all purpose flour
4 slices blanched bacon
3 tbls unsalted butter
1/2 cup finely chopped shallots
1 cup chicken stock, home made or packaged (not canned)
2 golden delicious apples, peeled, cored and sliced
3 tbls Calvados or brandy
1/2 cup creme fraiche
Directions:
Rinse and pat the pheasant dry with paper towels, then season lightly with salt and pepper
Put the flour into a large mixing bowl, and dredge one pheasant half, then shake off the excess
Dredge the 3 other pheasant halves in flour
Fry the bacon in a large skillet over medium heat until crisp
Drain the bacon on paper towels, then crumble them into bits
Melt the butter in the bacon fat, and when the foam subsides, add 2 pheasant halves
Brown one side, then turn them over and brown the second side
Transfer the pheasant halves to a platter, and brown the other 2 halves
Add the onions to the skillet, and saute 5 minutes, until softened
Pour in the chicken stock, stirring and scraping up any brown bits in the bottom of the skillet
Return the pheasants and their cooking juices to the skillet
Partially cover and simmer 20 minutes
Nestle the apple slices around and between the pheasants, partially cover and simmer 10 more minutes
Test the pheasant for doneness by piercing the thigh with a fork
The pheasants are done when the juices run clear yellow
Transfer the pheasants to the platter and remove the apples with a slotted spoon and scatter them around the pheasants
Cover with aluminum foil
Skim the fat off the surface of the cooking liquid with a spoon
Take the skillet off the flame and drizzle the Calvados over the cooking liquid
Step back and ignite with a long match
When the blue flames die out put the skillet back on the heat to medium high and let the cooking liquid boil down by half, about 8 minutes
Lower the heat to low and whisk in the creme fraiche
Remove the foil from the platter and spoon the sauce over the pheasants
Sprinkle with the bacon and serve
Pot Roast Pheasant (gypsy style)
Ingredients:
1 hen pheasant (if you only have an old cock it’s worth marinating the bird in olive oil, lemon juice and white wine overnight)
2 slices of white doughy bread to line the base of the casserole (crusts removed)
1 bramley cooking apple or two eating apples and half a lemon
6 slices of streaky bacon
1 large glass of white wine (150ml)
3-4 of sprigs of thyme (9-12 separate twigs)
1 slug of brandy
Parsley to garnish
Directions:
Pre heat oven to 160c (140c fan)
Ideally you have an oval casserole and aluminium foil
Layer the base of the casserole with the slices of bread.
If using a cooking apple: Quarter the apple and remove the core (no need to peel the apple)
Put half the apple, quartered again into the cavity of the pheasant
Chop the remaining half and scatter over the bread
If using eating apples: Chop one apple and press it into the cavity
Chop the other apple and scatter over the bread base
Chop three of the streaky bacon slices and scatter over the bread
If using eating apples: squeeze the lemon juice over the pheasant and rub in
Halve the squeezed lemon and place in the cavity of the bird
Remove the woody bits from the thyme and scatter the leaves and soft stems onto the layer of bread
Place the three remaining slices of bacon over the breast of the bird and carefully place it breast down on the layer of bread
Pour the glass of wine over the bird
Put a piece of foil under the casserole lid to make a tight seal
Place in the centre of the preheated oven for 1.5 hours
Check to see how tender the bird is, using a fork
Bake for a further 15-20 minutes if necessary until very tender
Adjust the oven temperature 180c (160c fan) and turn the bird over, breast up
Return the casserole (without lid) to the oven to brown the bird for ten minutes
When it’s cooked splash on a glug of cooking brandy and replace the lid
Allow to stand in a warm place whilst you prepare your vegetables: mini roast potatoes, carrots and peas are ideal
Remove the pheasant to a warm place and stir your sauce well before serving
Serve the bread, bacon and apple sauce on each plate with the pheasant, sprinkled with torn parsley leaves
We also serve the apple from inside the bird as an instant apple sauce
Drunken Pheasant
Ingredients:
1 whole pheasant, 2-3 lb
4 Tbsp olive oil
1/4 cup scotch or whiskey
1 tbsp. Dijon mustard
1 tbsp. rosemary leaves
1/4 cup pheasant broth
Directions:
Remove breast portions from fresh of thawed bird
Cut off leg quarters, removing skin
Pour olive oil into a medium sauté pan, place on medium-high heat
Coat pheasant with mustard, place in preheated pan to brown
Turn once brown
Add remaining ingredients to pan, cover and bring to boil
Reduce heat, simmer for 7-8 minutes
Uncover, remove breasts to covered plate to keep warm
Keep leg quarters in broth, simmer another 5 minutes until broth is reduced to a sauce
Serve with garlic mashed potatoes and asparagus
Braised Chestnut Stuffed Pheasant
Ingredients:
1 pheasant
Salt and freshly ground pepper
2 tablespoons butter
1 teaspoon olive oil
3 shallots, finely chopped
1 garlic clove, minced
1/4 pound pancetta, chopped
1/2 pound roasted or boiled chestnuts, chopped
1/4 cup dried cranberries
1/4 cup cognac or brandy
1 tablespoon finely chopped parsley
4 to 5 slices pancetta
1-1/2 cups chicken stock, homemade or packaged (not canned)
1-1/2 tablespoons flour
Directions:
Preheat oven to 325°
Pat the pheasant dry and salt and pepper inside the cavity and the exterior of the bird
Heat 1 tablespoon of butter and olive oil in a heavy skillet, then add the shallots and saute until softened, about 5 minutes
Add the garlic, chopped pancetta, chestnuts and cranberries, and continue tosaute 5 more minutes, until the pancetta golden brown
Take the skillet off the heat, and deglaze with the cognac or brandy
Using a kitchen match, light the mixture, and stand back, allowing the alcohol to cook off
When the blue flame dies down, stir in the parsley, and fold in to combine
Allow the stuffing to cool slightly, then transfer it to the pheasant cavity
Overlap the sliced pancetta over the pheasant
Using kitchen string, tie the pheasant's legs together, then using string sections to tie the pancetta in place
(Make sure to wrap each leg in a slice of pancetta)
Heat the chicken broth in a saucepan until hot
Transfer the pheasant to a covered casserole or Dutch oven, then pour 1-1/2 cups of the hot chicken broth around the bird
Cover and braise in the oven for 20 minutes per pound
After 30 minutes, use an instant-read thermometer to test the internal temperature
When the internal temperature reaches 155°F, take the pheasant out of the oven
Transfer the bird to a carving board and tent with foil. Let the pheasant rest 15 minutes
Pour the pan drippings into a glass measuring cup and after 5 minutes, spoon off the fat from the top
Heat 1 tablespoon of butter in a saucepan, then sprinkle the flour on top
Cook for 1 minute, then whisk in the pan drippings, and simmer until lightly thickened
Snip off the kitchen string and discard the pancetta
Slice the pheasant and serve a bit of stuffing with each portion and pan gravy on the side
BBQ Pheasant Pizza with Gouda Cheese
Ingredients:
1 (12") pre baked pizza crust
1 C spicy BBQ sauce
2 skinless boneless pheasant breast halves, cooked and cubed
1/2 C chopped fresh cilantro
1 C sliced pepperoncini peppers
1 C chopped red onion
2 C shredded smoky gouda
Directions:
Preheat oven to 350 degrees
Place pizza crust on a medium baking sheet
Spread crust with BBQ sauce
Top with pheasant, cilantro, pepperoncini peppers, onion and cheese
Bake for 15 minutes, until cheese is melted and bubbly
Pheasant Breakfast Sausage
Ingredients:
16 oz pheasant meat
1 Tbsp of dry rubbed sage
2 Tsp of onion powder
1/2 Tsp lightly crushed fennel or caraway seeds
Salt and Pepper
1/3 lb of bacon
1 Tsp of garlic powder
1/2 Tsp marjoram
Directions:
Place all ingredients into food processor, pulse 10-15 times until combined
Shape into patties
Fry over med/high heat until cooked thoroughly
Refrigerate overnight to improve flavor
Pheasant with Apples and Calvados
Ingredients:
2 one pound split pheasants
Salt and pepper
1/2 cup all purpose flour
4 slices blanched bacon
3 tbls unsalted butter
1/2 cup finely chopped shallots
1 cup chicken stock, home made or packaged (not canned)
2 golden delicious apples, peeled, cored and sliced
3 tbls Calvados or brandy
1/2 cup creme fraiche
Directions:
Rinse and pat the pheasant dry with paper towels, then season lightly with salt and pepper
Put the flour into a large mixing bowl, and dredge one pheasant half, then shake off the excess
Dredge the 3 other pheasant halves in flour
Fry the bacon in a large skillet over medium heat until crisp
Drain the bacon on paper towels, then crumble them into bits
Melt the butter in the bacon fat, and when the foam subsides, add 2 pheasant halves
Brown one side, then turn them over and brown the second side
Transfer the pheasant halves to a platter, and brown the other 2 halves
Add the onions to the skillet, and saute 5 minutes, until softened
Pour in the chicken stock, stirring and scraping up any brown bits in the bottom of the skillet
Return the pheasants and their cooking juices to the skillet
Partially cover and simmer 20 minutes
Nestle the apple slices around and between the pheasants, partially cover and simmer 10 more minutes
Test the pheasant for doneness by piercing the thigh with a fork
The pheasants are done when the juices run clear yellow
Transfer the pheasants to the platter and remove the apples with a slotted spoon and scatter them around the pheasants
Cover with aluminum foil
Skim the fat off the surface of the cooking liquid with a spoon
Take the skillet off the flame and drizzle the Calvados over the cooking liquid
Step back and ignite with a long match
When the blue flames die out put the skillet back on the heat to medium high and let the cooking liquid boil down by half, about 8 minutes
Lower the heat to low and whisk in the creme fraiche
Remove the foil from the platter and spoon the sauce over the pheasants
Sprinkle with the bacon and serve
Beer Can Pheasant
Ingredients:
1 empty Red Bull can
Enough beer to fill half the can (use any beer you want)
1 whole pheasant, plucked and gutted
Olive oil to coat bird
Salt and black pepper
1 tablespoon dried thyme leaves
You also should consider brining your pheasant first, especially if it was a wild bird, and definitely if it was an old bird. Mix 1/4 cup of Kosher salt with 4 cups of water and add some seasonings
Directions:
Take the pheasant out and let it rest at room temperature for about 30 minutes
Bring the beer out, too, as you don’t want cold beer in the can
Prepare your grill for indirect heat
If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals
If you are using a gas grill, fire up only half of the burners
Rub the pheasant all over with olive oil
Mix the salt, pepper, and thyme in a bowl and sprinkle it over the pheasant
Fill the Red Bull can halfway with beer; it doesn’t matter what kind
Drink the rest of the beer
Put the can inside the pheasant’s cavity and place the pheasant on the cool side of the grill
The legs and the can will act like a tripod to keep the pheasant upright
Cover the grill and come back in 40 minutes
After that time, check the pheasant and add more coals if needed
Stick a thermometer into the thickest part of the pheasant’s thigh — you want it to read 160 degrees
If it’s not there, close the grill lid and come back in 15 minutes
Keep checking this way until the pheasant is done
If you don’t have a meat thermometer, poke the spot between the leg and breast with a knife and look for the juices to run clear, not pink
Carefully move the pheasant to a pan
Let the pheasant rest for 10 minutes
Carefully lift it off the can and carve up into serving pieces
Pheasant Legs w/Mushrooms and Verjus
Ingredients:
4-6 large chicken or turkey thighs, or whole leg-thighs of pheasants
4 tablespoons unsalted butte
12-24 whole peeled garlic cloves
1/2 to 1 pound fresh mushrooms
1/2 cup white wine
1 quart chicken, turkey, pheasant or vegetable stock
Salt and black pepper
6 tablespoons verjus
2 tablespoons minced parsley
Directions:
In a large Dutch oven or pot, heat the butter over medium heat, then brown the thighs well
Take your time and keep the heat on medium so the milk solids in the butter do not burn
Remove the pheasant legs and add the garlic cloves and mushrooms
Turn the heat up to medium-high and stir well
You may need another tablespoon of butter, as mushrooms soak up a lot
Cook, stirring often, until the garlic begins to brown
Do not let the garlic burn
Deglaze the pot with the white wine; turn the heat up to high
Cover and steam for 2 minutes, then uncover and let the wine cook down by half
Heat the stock to a simmer in another pot
Make some room for the pheasant in the pot and nestle them in, skin side up
Pour in the hot stock up to the level of the skin and cover
Do not submerge the crispy skin
Turn the heat to low and simmer for 30-60 minutes, depending on how old the pheasant was, how large the turkey is, if you are using chukars, etc
Uncover and simmer for another 10-30 minutes, again, depending on the age and size of the thighs
Basically you want to simmer the meat until it is tender and cook the sauce down
When the thighs are tender, remove them and place under the broiler until the skin crisps up, about 2-3 minutes
Meanwhile, add the verjus and the parsley, stir well and cook over low heat
To serve, spoon some of the garlic and mushrooms out with a slotted spoon and place a pheasant thigh on top
Spoon some sauce underneath and enjoy with a dry white wine
Pheasant and Apple Casserole
Ingredients:
1/2 C flour
1/8 tsp pepper
1/4 C butter
1/2 tsp dried thyme
2 tart apples, peeled, cored and sliced
1 C apple cider
1/2 tsp salt
1 pheasant
1/2 tsp salt
1/8 tsp pepper
2 tbsp wine vineger
Directions:
Preheat oven to 350°
In small bowl, combine flour, salt and pepper
Cut pheasant into serving pieces, thoroughly coat each piece with flour mixture
Melt butter in large skillet, add pheasant
Brown on both sides
Remove pieces to a 3 quart baking dish or casserole, sprinkle with salkt, pepper and thyme
Stir in apple slices, mix cider and vinegar, pour over pheasant and apples
Cover and bake 1.25 hours
Brine and Bake Pheasant
Ingredients:
2 to 2.5 lb pheasant
1/2 C salt
1/2 C honey
3-4 cloves garlic, finely chopped
1/4 C lemon juice
2 Tbsp butter chilled
Salt, pepper and Paprika, to taste
2 qt water
1/2 C brown suger
1 small onion, finely chopped
1 stalk celery, finely chopped
1/8 tsp cayenne pepper (opt)
2 tbsp. butter softened
Directions:
In large sauce pan, heat water to steam
Add salt, brown sugar and honey
Turn off heat, stir until disolved
Cool to room temp
Add onion, garlic, celery, lemon and cayenne
Mix, add pheasant
Cover and refrigerate overnight
Preheat oven to 325 degrees
Remove pheasant from brine, discard brine
Pat dry, place side up in roasting pan
Put 1 tbsp. butter under skin on each side
Brush softened butter over skin on top
Add salt, pepper and paprika
Roast 1 1/2 hours, basking frequently
Temperature should read 165 degrees
Remove from oven, cover 10 minutes, serve
Tender Roast Pheasant
Ingredients:
1 pheasant
FOR SEASONING PHEASANT
butter
salt and pepper
BASTING SAUCE
2 cup hot water
3 tbsp butter
2 chicken bouillon
Directions:
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper
Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven
Do not cover
Add bouillon & 3 tb butter to hot water & stir until mixed
Baste pheasant every 15 min. with this
After half the cooking time is over, turn pheasant over
Roast 1 ¼ - 1 ½ hrs
Depending on size of bird & wheather it's stuffed
Remove & thicken basting juices with flour for gravy
Pheasant Sisig
Ingredients:
4 pheasant breasts
1 cup pineapple juice
2 medium onions, diced
2 cloves garlic, minced
4 small hot peppers, (Serrano, cayenne, jalapeno, etc.) diced
4 tbsp olive oil
4 tbsp vinegar
2 tbsp lemon juice
Salt and pepper
Directions:
Marinade the pheasant in the pineapple juice a couple of hours or overnight
Remove the breasts from juice and grill over medium heat until the surface gets crispy
Dice the breasts into 1/4" – 1/2" pieces
Dice onion into same size pieces
Pour olive oil in a skillet and heat over medium – low heat
Add the meat, onions, garlic and peppers
Cook until the onion turns translucent stirring often
Remove the mixture from the skillet and place into a large bowl
Toss with the vinegar and lemon juice
Salt and pepper to taste
Serve with cold beer and enjoy
Note - "Sisig is a Filipino appetizer commonly eaten with beer. It is usually made from pork faces which are somewhat firm and gratifying to chew. Using pheasant results in a similar texture."
Slow Cooked Pheasant
Ingredients:
2 to 3 pheasants quartered
1/4 cup olive oil
2 cans cream of mushroom soup
2 cans mushrooms
2 tbsp Franks Red Hot
2 tbsp soy sauce
1 tbsp worschestershire sauce
2 tbsp lemon juice
1/3 cup cooking wine
1 cup of water (may have to add a little more to thin)
Directions:
Brown quartered pheasant
Add the rest of the ingredients to the crockpot
Submerge pheasant and cook on high for 2 hours (stirring occasionally)
Reduce heat to low and cook for an additional 4 hours
Remove meat from bone (meat will fall off) and leave heat on low for another hour
Put over rice, noodles, or mashed potatoes
BBQ Smoked Pheasant
Ingredients:
Several Whole Birds
Liquid Smoke
Soy Sauce
Garlic Salt
Bacon
Wood Chips and Coals
BBQ sauce
Salt
Pepper
Seasonings
Directions:
Soak birds for 24 hours in a brine of water, soy sauce, liquid smoke, and garlic salt
Remove birds and truss with bamboo skewer
Make slice along breast bone and insert 1/2 piece of bacon along each side
Wrap birds with bacon
Smoke birds over a charcoal smoker for 4 hours at approx 200 degrees or so
Remove birds and completely debone - go ahead and scrape all the meat off
Try not to eat all the breast meat (it will taste good, though) and save some fo remainder of recipe
Place meat in large crockpot with BBQ sauce and your choice of additional seasonings
I like mine spicy, so I throw in some hot sauce
Heat on high until hot, and then turn to low for 4 hours
Stir every 45 minutes or so to break up meat
submitted by: Rudy Icek
Pheasant Salad w/Fennel
Ingredients:
1 whole pheasant or chicken breast, or a half of a turkey breast
1 quart pheasant, turkey or chicken broth
1 medium fennel bulb, chopped
2 teaspoons fennel pollen
1-2 tablespoons green fennel seeds (optional)
1 tablespoon mint leaves, chopped
1 small, red hot chile, minced
Zest and juice of a lemon
1/4 cup good olive oil
Salt and black pepper to taste
Directions:
Bring the broth to a simmer in a lidded pot
Turn the heat off and drop the pheasant breasts in
Make sure they are submerged
Cover the pot
Meanwhile, chop the fennel bulb into pieces you’d want to eat
I like them about the size of my thumbnail
Add all the remaining ingredients and set aside
The pheasant breasts should be fully cooked in 20 minutes
Turkey and chicken breasts are larger and will take longer
A turkey breast might require a full 45 minutes in the warm broth
Save the broth for soup or something else
It will keep in the fridge a week or so
When the pheasant is cool enough to handle, shred it into pieces with your hands
I like the texture and appearance of shredded meat, but if this skeeves you out I suppose you can chop it
Mix everything together and let this sit, covered, at room temperature for an hour or
BBQ Pheasant Pizza
Ingredients:
Pizza dough
3/4 tsp salt
Toppings:
2 breasts
1/2 C BBQ sauce
1/4 C pasta/pizza sauce
4-5 green onions, white and light green parts chopped
1/4 C cilantro, chopped
Red pepper flakes, to taste
1/4 red onion, thinly sliced
10 oz mozzarella cheese
Directions:
Lightly sprinkle salt on all sides of pheasant breasts
Coat with BBQ sauce
Grill for about 5 min each side, or until just cooked through
Do not overcook
Baste with BBQ sauce
Cut breasts into small pieces
Pizza Sauce:
Combine 1/4 C of BBQ sauce and 1/4 C of pizza/pasta sauce
Slice fresh mozzarella thinly, set aside
Chop white and light green parts of green onion
Heat 1 Tbsp of olive oil in pan
Saute sliced red onion for 5-7 mins or until translucent
Stir often
Preheat oven to 500 degrees
Flatten dough on cookie sheet
Brush with olive oil
Lightly sprinkle with salt
Spread with BBQ/pizza sauce mixture to taste
Top with sliced mozzarella cheese
Add pheasant pieces, red and green onion
Drizzle leftover BBQ/pizza sauce mixture over top
Bake at 500 degrees on lowest rack for 12-15 mins or until cheese is melted and crust golden brown
Garnish with chopped cilantro and red pepper flakes
Pheasant Pesto Pasta
Ingredients:
4 skinless pheasant breast halves
3/4 C white wine
1 tbsp olive oil
8 mushrooms sliced
1 C fresh spinach leaves chopped
1/2 C white wine
1/4 C pesto sauce
2 tbsp grated parmesan cheese
8 oz dry fettuccine pasta
1/2 onion chopped
1/4 C heavy cream
Directions:
Preheat oven to 350°
Place pheasant breasts into a baking dish and pour in 3/4 C white wine
Bake in preheated oven until the pheasant is no longer pink in center about 45 minutes
Thermometer inserted near a bone should read 165°
Remove from oven, cool
Once cooled, remove meat from bones, then cut into bite size pieces
Fill large pot with lightly salted water, bring to boil over high heat
Once boiling, stir in fettuccine, returning to a boil
Cook pasta uncovered, stirring occasionally until pasta is cooked through, but still firm, about 8 minutes, Drain well
Heat olive oil in a skillet over medium heat
Cook, stirring chopped onions until softened and translucent, about 5 minutes
Add mushrooms, spinach and pheasant meat
Cook until mushrooms have softened, then pour in 1/2 C of white wine, cover, cooking an additional 5 minutes
Stir in cream and pesto, remove from heat
To serve:
Place fettuccine in a serving bowl, pouring pheasant meat sauce over top
Sprinkle with parmesan cheese
Ginger Pheasant
Ingredients:
2 boneless breasts cut into cubes/strips
Canola oil for frying
Marinade:
Vernors 1 cup
Ginger 1 Tsp chopped
Lemon Grass 1 Tsp chopped
Red chili pepper 2 tsp
Batter:
Flour 1 cup
White pepper 2 tsp
Vernors 3/4 cup
Marinate pheasant for 5-6 hours
Make batter and refrigerate for 20 minutes
Heat oil to 375
Dip pheasant in batter and fry until golden brown
Garnish with chopped scallion greens
Rustic Pheasant and Pork Pie
Ingredients:
1 pheasant, cut into large pieces but on the bone
4 small or 3 large pig’s trotters, cooked
2 tablespoons lard or goose fat
1 quart of pork stock
2-3 Yukon Gold or other waxy potatoes, cut into large chunks
5-6 shallots, minced
5-6 cloves garlic, chopped roughly
1 celery stalk, chopped fine
1 tablespoon oregano
2 bay leaves
1 tablespoon cracked black pepper
1 tablespoon crushed juniper berries
Kosher salt
1/2 cup red wine
Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick butter, chopped into 1/2 inch cubes
1/4 cup goose fat or lard
2 egg yolks
Directions:
Pick the skin, fat and other yummy stuff from the trotters and cut them into rough, 1/2 inch pieces
Mix the flour and salt, then the butter in a food processor
The butter must be very cold, so put the chunks in the freezer for 15 minutes before pulsing the mixture together 4-6 times
After this is done, add the goose fat or lard and pulse a few more times until the mix looks like polenta
Add 3-5 tablespoons of water to the dough and buzz it a few times
Remove and clump it into a ball, then flatten it somewhat/ Dust with flour and cover in plastic wrap
Refrigerate the dough for at least 30 minutes
Preheat oven to 425 degrees
Brown the pheasant pieces well in the goose fat or lard — if you happen to have pheasant fat, rendered the same way as for wild duck, this is ideal
But I do not expect you to have it so this is optional
Set the pheasant pieces aside and salt them
In a shallow casserole, lay out all the herbs, spices, pieces of the trotter, potatoes and wine
Add a bit of salt
As the pheasant pieces brown, lay them in the casserole skin side up
When everything is in, add the pork stock up to the level of the skin on the pheasant and put in the oven uncovered for 15 minutes
After 15 minutes, drop the temperature to 350 degrees and cook for another 30 minutes
Remove and let everything cool
Don’t turn off the oven
When you can, pick the pheasant meat off the bones and chop the breast meat into large chunks
Return to the stew. You can eat it at this point or top it with the crust
If you are making a proper pie, roll out the dough flat enough to cover a pie dish
Fill the pie dish with the stew — leave about 1/4 inch space from the top — then cover with the crust
Cut some holes in the top to let steam escape
Paint the crust with the egg yolks
Bake in the oven for 45 minutes; the crust should be nice and brown
and let stand for 10-15 minutes before serving
recipe from: Hunter Angler Gardener Cook
Grilled Pheasant
Ingredients:
2 to 4 pheasant breasts
2 to 4 pheasant leg quarters
1 to 2 C apple sauce
1 1/2 C maple syrup
Salt, pepper and garlic to taste
Directions:
Heat grill to 275-300
Clean pheasant, separate leg quarters and breasts
Rinse well
Brush maple syrup onto each leg quarter and breast
Coat with a generous amount of salt, pepper and garlic
Place pheasant directly over hot coals
Cover grill, turn often
When meat reaches an internal temp of 155-160, turn once more, apply a coating of apple sauce
Cover grill and let apple sauce warm up
Remove from grill, put on a cutting board
Let stand 5-8 minutes
Serve with mashed potatoes, green beans or stuffing
Pheasant Dunkers
Ingredients:
4 (5oz ea) pheasant breast strips, cut into halves or thirds
3 eggs
2 tsp onion powder
1 pkg plain bread crumbs
Salt and pepper, to taste
2 tsp garlic powder
Canola oil
Directions:
Preheat 1" of oil to 350 degrees in deep fry pan
In glass bowl, whisk eggs, add garlic and onion powder
Add salt and pepper
Whisk well
Place pheasant in bowl for a few minutes
Sprinkle crumbs on large plate/plastic bag
Roll each strip in crumbs to cover
Using tongs, add pheasant to hot oil, fry until deep golden brown and meat is completely cooked (approx. 2-3 min per side)
Drain on paper towels
Serve with dipping sauces
Bake: Preheat oven to 400 degrees
Place evenly on ungreased pan with low sides
Bake 5 minutes turn over
Bake additional 6-8 minutes until slightly firm
Pheasant Confit
Ingredients:
6 legs and thighs of pheasants, grouse, quail or partridges
1/4 C kosher salt
1 tbsp dried thyme
1 tbsp fresh ground black pepper
Zest of a lemon, minced
2 bay leaves
1 cup olive oil, lard or butter
Directions:
This recipe works best with a vacuum sealer
If you don't have one, you should get one, as they are endlessly useful
But alternative directions are at the end
Mix the salt, thyme, black pepper and lemon zest together
Pack the pheasant legs with the mixture
Press it into the skin and exposed meat, and make sure every part has some on it
Refrigerate for at least 6 hours, and no more than 24 hours
The longer you go, the saltier it will get, and the longer it will preserve
When you are done curing the legs, rinse them off, then pat dry with paper towels
Put on a rack to dry further while you make the vac-bags
Make two vacuum bags each large enough to hold 3 legs or wings
Put a little butter, lard or oil into the bottom of each, add about 2 to 3 tablespoons
Add the pheasant legs and the bay leaves, then divvy up the rest of the fat between the two bags
Seal the bags and place in a large pot (the largest you have) two-thirds filled with water that is somewhere around 170°F to 180°F, which is below a simmer, you need a large pot to keep the temperature stable, the smaller the pot, the faster the water temperature will change
Poach the legs for 4 to 8 hours, flipping every half hour of so if they float
Young, tender birds (or pen raised birds) will need only 4 hour, old pheasants might need the full eight hours
Remove the bags from the water and plunge them into a large bowl of ice water
When they're cool, store in the fridge
When you are ready to eat your confit, you will probably want to crisp it up
You can sear it in a pan, but that method spatters a lot
You can roast the leg/thighs, skin side up, in a pan in a 400°F oven
No need to preheat the oven, just pop in the legs and cook until it is as crispy as you like, anywhere from 15 to 45 minutes
If you don't have a vacuum sealer:
Rinse the cure off as above, then pat dry very, very well
Totally submerge in oil, you will need 4 to 5 cups, and put, uncovered, in a oven set on "warm", or not hotter than 200°F
Alternatively, you can do this on a stovetop with a weak burner set on low, or with a flame tamer
Watch that the oil never sizzles
Cooking time will be about the same
when you are done, filter the oil through cheesecloth, you can use it again
Thai Green Curry Pheasant
Ingredients:
1 small onion, sliced thinly from root to tip
1 tbsp peanut oil
Salt
1 15 oz can coconut milk
1/4 C chicken stock
3 citrus leaves (optional)
2 tbsp fish sauce or 1 tbsp soy sauce
3-4 tbsp green curry paste
1 lb skinless pheasant breasts, cut in pieces
1 to 4 serrano or jalapeno chiles, sliced thin
1/2 lb snow peas
1/3 C chopped Thai basil or cilantro
Directions:
Heat oil over high heat in wok or large frying pan
Sear onion over high heat, stirring it often, until browned on edges
Salt onion as it cooks
Pour in coconut milk and stock
Fill coconut milk can halfway with water and pour that in, too
If you are not using stock, fill the can all way up and pour whole can into the pan
Add the citrus leaves if you're using them, as well as the fish sauce and the curry paste
Bring this to a boil, then simmer it for 15 minutes
Add the pheasant breast and simmer gently 5 minute then add the chiles and snow peas and simmer another 5-8 minutes
Stir in the basil or cilantro and serve
Fruited Pheasant
Ingredients:
3 Pheasants
1/2 lemon
Salt
Pepper
5 tbsp butter
1 cup white raisins
Juice of 3 oranges
1 tsp grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine
Directions:
Rub birds inside and out with lemon and season well with salt and pepper
Put breast up in baking dish and spread with butter
Add remaining ingredients to the dish
Bake uncovered for 45 minutes at 350 degrees F
Basting every 10 minutes
WOK Pheasant
Ingredients:
1 or 2 pheasant de-boned
1/4 cup soy sauce
1/4 cup allegro marinade
1 onion cut
6 or 8 cloves of garlic
1/2 cup of water
2 tablespoons of oil
Directions:
In a wok add, oil, garlic, and onion.
Saute for a minute then add pheasant, cook until brown.
Add soy sauce and marinade, and water.
Cook until all liquid is gone.
Stir occasionally.
Serve hot!
Submitted by: Mike Davies
Smoked Pheasant
Ingredients:
1 1/2 lbs of Thick Sliced Bacon
3 Pheasant
Brine:
1/2 Cup of Brown Sugar
1/2 Cup of Pickling Salt
1 can of unsweetened Apple Juice (46 oz)
1/4 Cup of Olive Oil
2 Tsp Sage
2 Tsp Thyme
2 Tsp Liquid Smoke
Mix all ingredients in a large mixing bowl
Once mixed, place equal part of the brine into three Ziploc bags
Place one whole pheasant (preferably skin on) and insure the bird stays completely covered
Remove all air from the bags
Refrigerate for 12-24 hours
Stuffing:
1 lbs Country Sausage (BelAir Meat Counter) or Spicy Porksausage
½ Red Bell Pepper
½ Yellow Bell Pepper
5 Red Pearl Onions
4 Clove of Garlic
3 Stocks of Celery
1 Stick of Butter
Chop up peppers, onions, celery, and garlic
Heat a large skillet and melt the butter careful not to burn the butter
Place peppers, onions, celery, and garlic in the hot butter and fry until tender
Then brown the sausage in with the peppers, onions, celery, and garlic
Do not over cook the sausage
When the pheasant is done marinating fill the cavity completely full with the stuffing
Smoking:
After birds are stuffed, tie the bird’s legs and wings up close to the bird
Wrap the entire bird with bacon using toothpicks to hold the bacon in place
Smoke for about 2 ½ hours using hickory chips the entire time
Baking:
Preheat the oven to 350 degrees
Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water Place the birds on the top grate of the broiler pan and cover all with tin foil
Bake for approx 45 min remove tin foil and bacon and cook until the bird is done and golden brown
Spoon out the stuffing and serve it on the side
This meal is to die for
Caution:
Stuffing should never be left in the bird
Care is to be taken when handling any fowl
Always insure the bird is completely done using a meat thermometer (170 Degrees)
recipe from: GameBirdHunts.com
Roast Pheasant w/Prickly Pear Glaze
Ingredients:
1 pheasant, plucked with skin on
1/4 cup Kosher salt
4 cups water
1/4 cup prickly pear syrup, or any other syrup (see above)
1 large sprig of sage (optional)
1 teaspoon cayenne powder
Ground black pepper
Directions:
Mix the salt and water together and whisk to dissolve the salt
When it is dissolved, pour it over the pheasant in a plastic or ceramic container, cover, and leave in the fridge for at least 4 hours, and up to 12 hours
Remove the pheasant and pat it dry let it rest on a cutting board while you preheat the oven to 450 degrees, about 15-20 minutes
Put the sprig of sage into the pheasant’s cavity and dust the pheasant with cayenne pepper
Place the bird breast side down on a rack in a roasting pan
If you don’t have a proper rack, rig something up with halved onions, carrots or the like
Arrange potatoes around the pheasant, which serve as a good side dish
Roast the pheasant for 15 minutes at 450 degrees, then drop the heat to 375 and roast for another 20 minutes
Turn the pheasant breast side up and baste with the prickly pear syrup
Roast for another 30-40 minutes, basting twice in the first 20 minutes
Keep watching the glaze, and remove the pheasant immediately if it burns too much — expect some burning at the edges of the legs and wings
When the pheasant is done (thigh should be 160 degrees when poked with a thermometer), remove to a cutting board and tent loosely with foil
Don’t mess with it for 10-15 minutes
Grind some black pepper over the bird right before you serve it
Pheasant Chili
Ingredients:
8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. sliced onions
¼ c. Parmesan cheese
¼ c. unseasoned breadcrumbs
10 Tbsp melted butter
1 Tbsp chili powder
½ + ¼ tsp cumin
½ tsp salt
hot pepper sauce
Directions:
This pheasant chili recipe needs little to no preparation
Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast
Roll to seal the filling and fasten with a toothpick
Set meat roll aside
Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin
Coat the pheasant rolls in butter and then roll in crumb mixture
Place in casserole dish and refrigerate for 4 or more hours
Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF or until browned
Combine remaining ingredients in a saucepan and cook until heated through
Spoon over cooked pheasant and serve
recipe from: Game and Fish Recipes
Pheasant Noodle Soup
Ingredients:
4 pheasants, cleaned and skinned
3 tsp salt
1 onion, chopped
1 lb mushroom, fresh, sliced
1 (8oz) pkg egg noodle
Water
3 celery ribs, with leaves
3 carrots, cleaned and chopped
2 (32oz) cartons chicken broth
Directions:
Put pheasant in large kettle, cover with water
Add salt
Cover, cook until pheasant is done
Remove pheasant, skin, de-bone and return pheasant to kettle
Drain liquid from kettle, discard
add: 1 carton broth
Add remaining ingredients, except noodles
Cook until vegetables are tender
Add noodles and more broth to cover
Cook until soft
Honey Roasted Pheasant
Ingredients:
1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon MSG (optional)
Directions:
Combine all ingredients but the pheasant in a medium saucepan
Cook over low heat until peanut butter is melted, stirring frequently
Place the pheasant in a roasting pan
Pour the sauce over the bird, cover and place in the refrigerator overnight
Bake at 350 degrees F for 1 hour, basting frequently with the drippings
Pheasant Cacciatore
Ingredients:
2 pheasants, cut into serving pieces
1/4 pound pancetta, or 4 strips bacon
4-5 tablespoons olive oil (or pheasant or chicken fat)
1 chopped celery stalk
1 chopped carrot
5 cloves chopped garlic
1 onion, sliced into half-moons
1 quart crushed tomatoes
1-2 cups white wine
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon crushed juniper berries
3-4 bay leaves
1 package dried porcini mushrooms (about a handful)
1/2 pound crimini or button mushrooms
Salt and pepper to taste
4 tablespoons minced parsley
Directions:
If using, cut the pancetta into little batons about 1/4 inch thick
In a large braising pan or Dutch oven, heat 2 tablespoons olive oil or pheasant or chicken fat over medium heat and cook the pancetta or bacon
Remove and reserve
Add the pheasant pieces and brown them well
Take your time and do it in batches
Remove the pheasant pieces as they brown
Add the carrot, celery, onions and the fresh mushrooms and turn the heat up to medium-high
Saute them until the onions are wilted and are beginning to brown
Add more oil if needed
When they begin to brown, add the garlic and cook for another 1-2 minutes, stirring occasionally
Add the herbs and the dried mushrooms and the white wine and turn up the heat to maximum
Stir well
Let the wine cook down by half
Add the tomatoes and mix well
Add some salt if needed
Turn the heat down to medium and add the bacon and the pheasant pieces, skin side up
Do not submerge them, just nestle the pheasant into the sauce up to the level of the sauce
Cover and cook over low heat for 45 minutes
Check to see of the meat is thinking about falling off the bone
with a young pheasant all it takes is 45 minutes
An hour is more typical
When the meat is as tender as you want, turn off the heat and remove the pheasant pieces
Add the parsley and mix to combine
To serve, ladle some of the sauce out, top with a pheasant piece and serve with either polenta or a good crusty bread
recipe from: Hunter Angler Gardener Cook
Grilled Pheasant Poppers
Ingredients:
1 1/2 lb pheasant breast
12 slices bacon, cut each slice into 3 pieces
6 bamboo skewers, soak in water for 20 min
1 (4oz) jar sliced jalapeno peppers
36 toothpicks
Directions:
Cut pheasant breast into 36 pieces, place in large bowl
Pour liquid from jalapeno peppers over pheasant and stir, let marinate 20 min
Preheat outdoor grill on med, heat, lightly oil grate
Drain marinade from pheasant, discard
Place a slice of jalapeno pepper onto each piece of pheasant, and wrap with piece of bacon
Skewer six of the pheasant pieces on each skewer
Cook on preheated grill, turning frequently, until bacon is crispy, 15-20 minutes
Carefully remove skewers from pheasant poppers, place toothpick in each to serve
Slow-Baked Pheasant with Sweet Onions and Chanterelles
Ingredients:
2 tablespoons olive oil
1-½ sticks unsalted butter
3 pheasants, cut into pieces and lightly floured
4 cups red wine
¼ cup flour
1 tablespoon sugar
2 cups sliced yellow onions
½ pound sliced chanterelle mushrooms
Directions:
Preheat the oven to 350°F
Heat the olive oil and 2 tablespoons of the butter together in a skillet, and sauté the pheasant pieces in batches until browned all over
Transfer to a baking dish
Pour the red wine into a saucepan and bring to a boil
Boil for several minutes to remove any harsh alcohol flavor
Mix 4 tablespoons of the butter and the flour together until well blended
Stir into the boiling wine in small pieces, then turn the heat down and stir to thicken
Pour over the pheasant and place a piece of waxed paper directly on top
Bake in the oven for 2 hours
When the pheasant has been baking an hour, melt 4 tablespoons of the butter, and add the sugar and onion Cook over low heat until onion is soft
Add to the pheasant
Cover with the waxed paper and continue baking
When the pheasant is done, melt the remaining 2 tablespoons of butter in a 10-inch skillet and add the sliced chanterelles
Turn up the heat and cook very quickly
(It's important to cook chanterelles in a large open frying pan as quickly as possible; otherwise, they stew in their own juices)
Pour the chanterelles over the pheasant and serve
Smothered Pheasant or Grouse
Ingredients:
2 pheasants or 4 grouse
1/2 C flour
1/4 C celery chopped
1/2 C boiling water
1 tbsp salt
4 tbsp butter divided
1/4 C onion chopped
Directions:
Skin, wash and quarter pheasant or grouse
Preheat the oven to 350°
Mix flour and salt in a brown paper bag
Shake the pheasant or grouse pieces in bag, two at a time until coated
Melt 2 tbsp butter in a skillet
Saute celery and onion until tender
Place in a shallow baking pan
Melt the remaining 2 tbsp butter in skillet
Add floured meat pieces, brown
Transfer browned meat to baking pan
Add boiling water, cover with wax paper
Bake for 1 hour or until tender
Serve at once
Pheasant in Orange Sauce
Ingredients:
1 pheasant (skin if desired, split in half, lengthwise)
Paprika
2-3 tbsp butter
1 C water
1 tsp instant chicken bouillon
1/2 C orange marmalade
1/4 C orange juice
1/4 tsp pumpkin pie spice (opt)
Directions:
Wash pheasant, pat dry
Sprinkle paprika on both sides
Heat 2 tbsp of butter in a skillet and brown pheasant on both sides
Use more butter if necessary
Mix water and bouillon together, pour over pheasant
Lower heat, cover
Simmer for 30 minutes until tender
Add more water if necessary
Turn meat several times
Combine remaining ingredients
Let liquid on pheasant cook away, baste orange sauce over meat
Simmer uncovered and baste frequently for 10-15 minutes
Pheasant Sticky Fingers
Ingredients:
1 C honey
1 C butter based wing sauce
1/4 C all purpose flour
Salt and black pepper to taste
2 eggs
1/4 C butter
6 skinless boneless pheasant breast halves, cut into strips
Directions:
Preheat an oven to 350°
Whisk the honey and wing sauce together until smooth, set aside
Season the flour to taste with salt and pepper, whisk, and set aside
Beat the eggs in a mixing bowl until smooth, stir in pheasant strips
Remove pheasant strips from egg, and gently press into flour to coat, shake off excess flour
Melt butter in a large skillet over medium heat
Cook pheasant strips on each side until golden brown and crispy, about 3 minutes per side
Toss pheasant strips in wing sauce, pour into a 9x13" baking dish
Bake in preheated oven until pheasant has absorbed sauce, about 20 minutes
Slow Cooker Pheasant w/Mushrooms and Onions
Ingredients:
3/4 C all purpose flour
Salt
1/4 tsp ground black pepper
2 pheasants rinsed patted dry, cut into pieces
2 Tbsp olive oil
1 onion, sliced into rings
1 C sliced crimini mushrooms
1 Tbsp chopper garlic
1 C white wine
1 C chicken broth
1/2 C sliced black olives
Directions:
Place the flour, salt and pepper into a resealable plastic bag, shake to mix
Place the pheasant pieces into the flour mixture and shake until evenly coated
Heat the olive oil in a large skillet over medium-high heat
Shake any excess flour off of the pheasant pieces and place them in the hot oil
Cook until the pheasant is brown on both sides, about 3 minutes per side
Place the pheasant into a slow cooker, reserving the oil in the skillet
Cook the onion in the remaining oil until they soften, about 3 minutes
Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more
Pour the wine into the skillet and bring to a boil
Boil for 5 minutes, then pour in the chicken broth and return to a boil
Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives
Cover and cook on high for 4 hours or low for 7 hours
Duck Breast in Fruit Sauce
Ingredients:
1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Honey
Directions:
Prep Time:soak overnight
No more dry duck with this excellent fruit sauce recipes
In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings
Add mushrooms sauté until lightly brown
Remove and set aside
Add garlic, duck breasts
Brown breasts on both sides, remove and set aside
Add remaining butter and reduce heat to simmer
Add orange rind, tomato paste, chicken broth, orange juice, and honey
Stir over moderate heat until mixture comes to a boil
Add pineapple and peach, bring back to a boil
Place breasts in a large pot and coat with sauce
Cook over low heat about 20 minutes
Arrange breasts on a broiler pan
Whisk whipped cream into sauce and add mushrooms
Spoon sauce over breasts and place in the broiler
Brown lightly and serve
recipe from: Game Bird Hunts
Pastrami-Spiced Duck Breast Reuben
Ingredients:
2 skin on, boneless duck breast halves
Rub:
1 Tbsp olive oil
2 tsp ground coriander
1 tsp smoked paprika
Pinch cayenne pepper
1 Tbsp ground black pepper
2 tsp kosher salt, or to taste
1/2 tsp dry mustard
Mustard Dressing:
1/4 C sherry vinegar
Salt and ground pepper to taste
1/2 C olive oil
2 Tbsp Dijon mustard
Reuben:
2 C chopped green cabbage
1 tsp vegetable oil, or as needed
1/4C shredded swiss cheese
2 Tbsp Russian dressing
2 slices rye bread
Directions:
Cut shallow cross hatch marks across the fat side of each breast
Whisk 1 Tbsp olive oil, 1 Tbsp pepper, coriander, 1 Tbsp salt, paprika, dry mustard and cayenne pepper together in large bowl to rub consistency
Rub mixture onto breasts
Put in bowl, cover with plastic wrap
Refrigerate 8 hours to overnight
Pat off excess rub with paper towels
Season with salt
Whisk 1/2 C olive oil, sherry vinegar Dijon mustard, salt and pepper in bowl until creamy and smooth
Toss cabbage and Russian dressing together in separate bowl
Heat vegetable oil in skillet over medium high heat
Cook duck on high, skin side down, until skin is crispy and caramelized, 5-6 minutes
Reduce heat to medium flip breasts, cook until pink in center, about 5 min
Remove to rest
Strain rendered fat from skillet through into bowl
Heat 1 Tbsp fat in nonstick skillet over medium heat
Place bread in skillet, cook until lightly toasted, about 1 min, flip, repeat
Sprinkle cheese on each piece, flip, cook until cheese is melted and crisped, about 30 seconds
Slice each breast into 5 pieces
Place each piece of toast on a plate, top with sliced breast
Drizzle Dijon mustard mixture over top, serve with cabbage
Orchard Roast Duck
Ingredients:
1 Duckling
4oz Fresh Breadcrumbs
1lb Cooking Apples
1oz Butter
1 small Eating Apple
1 medium Onion
1 tbsp Fresh Sage
1 Egg
Water
1 tbsp Sugar
Directions:
Pre-heat oven to 350°F
Melt half the butter in a medium saucepan and cook the finely chopped onion until transparent
Stir in the breadcrumbs, sage, grated eating apple and egg
Shape the stuffing into small balls and place in a roasting tin
If using a frozen duckling ensure it is thoroughly thawed, then washed and well dried
Weigh the duckling, prick the skin all over with a sharp skewer or fork
Place on a wire rack or trivet in separate roasting tin
Roast for 30-35 minutes per 1lb
Cook the stuffing for the last 30 minutes of the cooking time
To make the apple sauce place the sliced cooking apples in a saucepan with the water
Cover and cook for 10 minutes or until the apples are tender, shaking the pan occasionally
Stir in the remaining butter and beat until a smooth puree is produced, taste and add sugar to taste
Serve the duckling with the apple sauce and the stuffing balls
California Wild Duck Stew
Ingredients:
1/4 pound fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tbs tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 tsp salt
1/4 teaspoon freshly-ground pepper
4 wild ducks, plucked, drawn and
cut into serving pieces
20 small new potatoes
Directions:
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes
Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade
Add duck pieces and marinate overnight or for at least 10 hours
Simmer duck in marinade 1 1/2 to 2 hours or until tender
Boil potatoes in salted water for approximately 15 minutes or until tender
Add to stew just before serving
Duck and Fontina Pizza with Rosemary and Caramelized Onions
Ingredients:
1 large skin-on, boneless duck breast half
1 small yellow onion, sliced
Tbsp olive oil
2 Tbsp honey
1 (8 oz) tub goat cheese spread
1 (10 oz) pkg pre-baked pizza crust
Salt and pepper to taste
10 oz fontina cheese, shredded
1 Tbsp dried rosemary
Directions:
Preheat oven to 450°
Cut several slits into fatty skin of duck breast
In a skillet over medium heat, fry skin side down for 10 minutes
Flip and continue to cook in its own fat for 10 minutes more
Remove from pan
Carefully remove skin using a sharp knife, then slice, set aside
Meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes
Mix in honey, continue to cook until brown and fragrant, 5 to 7 minutes more
Spread goat cheese evenly over pizza crust
Season with salt and pepper
Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary
Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes
Pan-Seared Duck Breast with Blueberry Sauce
Ingredients:
2 tsp salt
1 1/2 Tbsp dried thyme leaves
3 Tbsp olive oil
2 pints fresh/frozen blueberries
1/2 C apple juice
1 jalapeno finely chopped
6 shallots thinly sliced
2 lb bok choy sliced
2 Tbsp vegetable oil
2 Tbsp aged balsamic vinegar
1 tsp ground black pepper
1 Tbsp crushed dried rosemary
4 potatoes cubed
1/2 C water
1/2 C white sugar
3 slices pancetta/bacon in thin strips
1/2 C sliced shiitake mushrooms
4 (8oz) boneless duck breast halves
1 Tbsp butter
Directions:
Preheat oven to 375°
Spice blend
In small bowl, mix together salt, ground black pepper, thyme and rosemary, set aside
Place cubed potatoes into a 9x13 baking dish
Drizzle with olive oil
Sprinkle 2 Tbsp spice blend over top of potatoes
Toss potatoes until evenly coated with oil and seasonings
Spread into a single layer across bottom of baking dish
Bake 35-40 minutes
Meanwhile, stir together blueberries, water, apple juice, sugar and jalapeno in small saucepan
Bring to a boil over medium high heat, then reduce to low, simmer until mixture reduces to consistency of syrup, about 10 minutes
Cook pancetta in a large skillet over medium heat until crispy
Remove pancetta to drain on a paper towel, leave drippings in skillet
Add shallots and mushrooms to skillet, stir and cook until soft and beginning to brown
Remove and set aside
Increase heat to medium-high, place bok choy in skillet
Stir and cook until leaves are wilted and white stalks are tender, about 5 minutes
Return skallots, mushrooms and pancetta to skillet, turn off heat, set aside
Rinse duck breast halves, pat dry
Rub remaining spice blend onto both sides of breasts
Preheat a large skillet over medium-high heat, add vegetable oil and butter
Place breasts in pan, skin and fat side down
Do not move breasts until skin is deep brown, about 5 minutes
Turn breasts, cook until internal temperature of the thickest part is 160°
Remove from pan, place on plate covered with foil to rest for 5 minutes
Place skillet with bok choy mixture onto medium heat to warm thru
Slice each breast diagonally into 1/2" strips
Divide bok choy mixture among 4 plates, drizzle each with 1/2 Tbsp of aged balsamic vinegar
Arrange sliced duck on top of bok choy mixture, ladle on blueberry sauce
Goose or Duck Jerky
Ingredients:
4-5 pounds of meat
2 tbs teriyaki sauce
2 tbs black pepper
2 tbs garlic powder
2 tbs tabasco sauce
1 tbs liquid smoke
1 tbs red pepper
1 tbs meat tenderizer
1 tbs Mrs Dash's spicy seasoning
2 can of hot diced jalapenos
Directions:
Cut 4-5 pounds of meat into 1/4" strips and marinade in a glass bowl in the frig overnight and then dehydrate until the meat is bendable but will not break
submitted by: Marty Sup
Blackberry Duck
Ingredients:
two 5 lb ducks, prepped for roasting
1 onion, quartered and divided
2 apples, quartered and divided
1 orange, quartered and divided
kosher salt and pepper to taste
1 quart chicken broth
giblets and necks from the ducks
2 onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
4 cups blackberries (if you use canned, buy two 16 oz cans; save 2 cups juice)
1/4 cup homemade blackberry jam
1/4 cup Cointreau
flour - 1 TBS plus 1 tsp
butter softened - 1 TBS plus 1 tsp
Directions:
PREHEAT oven to 350 degrees and lightly spray a large roasting pan with vegetable oil
Sprinkle the cavities of both ducks with salt and pepper and add the apples, onions and orange to each cavity and truss (or secure) with skewers
Fold the neck skin under the bird and place breast side up in the roaster
Prick the skin ONLY with a fork
Roast, uncovered for 2 hours or until the drumsticks move easily
Meanwhile in a stockpot, pour in the chicken broth and add the giblets and necks from the ducks
Add onion, celery and carrots, bring to a boil and simmer for 30 minutes
Drain the giblets, necks, onion, celery and carrots and reserve 2 cups of the duck stock
Discard the meat and vegetables
Drain the blackberries and reserve 2 cups of the juice
Set aside
Take the ducks out of the roaster, cut in quarters and set aside; covering with foil to stay warm
In the stock pot, loosen the brown bits and add the bits with two cups of blackberry juice, Cointreau, and duck stock in a saucepan
Boil until the sauce is reduced in half, or approximately 20 minutes or so
In a bowl, combine the flour, jam and butter and gradually add to the saucepan
Stir well until mixture thickens; approximately 10 minutes
Now add the blackberries and stir
Turn the oven on broil and place the quartered duck pieces under the broiler until the skin is crispy
Place on a platter and serve with the blackberry sauce
recipe submitted by: misshomemade.com
Pheasant
Duck
Game Bird Recipes
Stuffed Vermont Quail
Ingredients:
1-6 semi-boneless Cavendish Game Birds Jumbo Vermont Quail
1 package of bread stuffing or your favorite recipe to equal 2 cups of prepared stuffing
Optional flavorings: celery, onions, herbs, mushrooms, cranberries, apples, pine nuts or pecans
Salt and pepper
Cooking oil
Directions:
Preheat oven to 400°
Rinse and pat quail dry
Season the cavity of the bird with salt and pepper
Prepare stuffing using ingredients of choice
Fill each semi-boneless quail with 1 to 2 tablespoons of stuffing (avoid overstuffing them)
Season outside of bird with salt and pepper
Heat oil in a heavy-bottom pan
Brown birds in medium-hot oil for 3-4 minutes per side, starting with breast side down (to seal in juices and prevent them from steaming)
Transfer quail to baking dish, breast side up, leaving adequate space around each bird (overcrowding causes them to steam rather than roast)
Bake approximately 15 minutes in 400° oven until bare leg bone starts to show on the little drumsticks
Remove from oven, cover with foil tent to retain heat and rest for approximately 5 minutes before serving
Serve with accompaniments of your choice
Babette's Quail in Puff Pastry
Ingredients:
1 pound puff pastry, defrosted 20 minutes at room temperature
4 quails
1-½ teaspoons sea salt
Freshly ground white pepper to taste
5 ounces foie gras
1 1-ounce black truffle, cut into 12 very thin slices
1 cup white wine
½ cup chicken stock, home-made or packaged (not canned)
½ cup demi-glace
16 black figs, quartered
Directions:
Pre-heat oven to 400°F
Cut four 5-inch rounds from the puff pastry
Using a cookie or biscuit cutter, trace a 3-inch circle with a paring knife, taking care to not cut to the bottom of the dough
Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden
Carefully lift out the 3-inch circle (you may need to cut a little) from the center of each round, and set aside to cool
Increase the oven temperature to 450°F
Use kitchen shears to snip out each quail's backbone
Season the inside of the quails with ½ teaspoon of salt and a few grinds of white pepper
Reserve 1 ounce of the foie gras, then slice the 4 remaining ounces into 8 thin slices
Dice the reserved 1 ounce of foie gras into 2/3-inch cubes
Lay 1 slice of foie gras in the cavity of each quail followed by 3 truffle slices and top with the remaining foie gras slices
Truss the quails with butcher's twine or kitchen string
Season the outsides with ½ teaspoon salt and several grinds of pepper
Melt the butter in an oven-proof skillet over high heat
Sear the quails, 20 to 30 seconds per side
Place the pan in the oven and roast 10 minutes
Turn the quails and roast 5 minutes more
Remove and keep warm in a covered dish
Place the skillet over high heat
Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon
Lower the heat and simmer 1 minute
Pour in the stock and demi-glace, and simmer 3 more minutes
Stir in the figs, and simmer 1 minute
Stir in the foie gras cubes and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup
Taste and season with salt and pepper, if desired
To serve: put a pastry "nest" (the doughnut-shaped pastry) on a plate, then lay 1 quail into the nest
Drizzle with sauce, top with the pastry round and surround with the figs
Quail Stuffed w/Wild Mushrooms
Ingredients:
4 large quail
1 tablespoon of olive oil
2 onions, diced
2 cups of breadcrumbs
2 cups of wild mushrooms, sliced
Salt and freshly-ground black pepper
2 tablespoons of thyme, chopped
2 tablespoons of parsley, chopped
½ cup of clarified butter
Directions:
Preheat your oven to 350°F (175°C)
Debone the quail from the back, leaving the bird whole
In a heavy-bottomed frying pan, heat the olive oil over a medium heat
Add the onion and cook until caramelized and brown (about 15 minutes)
Add the sliced mushrooms and cook for 1 minute
Remove the pan from the heat and add the to the breadcrumbs
Season to taste with salt and black pepper
Lay the birds out flat and divide the stuffing equally between the 4 quail, putting the mixture in the middle of the flattened bird
Repeat with the chopped herbs
Re-form the quail to their original shape, then place them in a tin foil nest and brush with clarified butter
Place the quail in the oven to roast for 20 minutes
Remove from the oven
Serve
Bacon Barbequed Quail
Ingredients:
8 Birds of your choice
1-pound bacon
1/2 cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions:
Prep Time:soak overnight 15-20 min Cooking Time:30-40 mins Servings: 8
Marinate birds in Italian salad dressing overnight
Pat dry bird then season with paprika, ground sage, garlic powder, salt and pepper
Wrap each bird with bacon slices
Place the birds on a medium-hot grill, bacon seam side down
Cover and grill for 15 minutes
Turn and grill another 15 minutes
Test the bird with a fork, if it is not tender cook an additional 15 minutes
Quail in Red Wine
Ingredients:
6 quail, cleaned
Brandy
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained
Directions:
Rub quail with cloth soaked in brandy
Dust with flour
Melt 6 tbsp of butter in a heavy skillet
Add quail and saute 10 minutes
Saute mushrooms in 1/4 cup butter
Pour over quail
Add consomme, wine, celery, salt, and pepper
Cover and simmer 20 - 30 minutes or until quail is tender
Discard celery, if desired; stir in orange juice
Heat thoroughly
Type your Quail and Oysters
Ingredients:
Quail
3 oysters per quail
Melted butter
Corn meal
Flour
Butter
Salt and pepper to taste
Directions:
Wipe birds inside and out with a damp cloth
Dip oysters in melted butter, then in corn meal and place inside bird
Make flour and butter paste; rub birds well with paste
Put birds in baking dish, place a strip of bacon across each bird
Bake 30 minutes, basting well with butter
May be served on toast
paragraph here.
Spicy Honey and Garlic Quail
Ingredients:
4 Quail
4 Garlic Cloves, crushed
3 tsp Sambal Oelek
3 tbls Honey
2 tbls Soy Sauce
2 tsp Brown Sugar
Directions:
Cut quail in half length ways
Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night
Preheat oven to 190°C
Place quail on wire rack over baking dish, reserve marinade
Cook quail for approximately 25 minutes or until browned and crisp and cooked through
Brush with marinade a couple of times during cooking
Serve over deep fried vermicelli noodles with stir fried vegetables
posted by: The Flying Chef
Grilled Quail
Ingredients:
6 quail (4 to 5 ounces each), split open at the backbone to lay flat
1 tablespoon minced fresh garlic
Juice of 1/2 lemon
1/4 cup dry vermouth
1 tablespoon juniper berries
1/2 teaspoon thyme leaves (fresh or dried)
1 tablespoon chopped fresh sage (less if using dried rubbed sage)
Salt and pepper to taste
2 tablespoons olive oil
Directions:
Place quail in one layer in baking dish
Mix the remaining ingredients in a small bowl
Pour over quail, turning to make sure both sides are coated
Cover and refrigerate for at least one hour or as much as overnight
Heat an outdoor grill
Grill the quail until done, about 10 minutes on the skin side and 5 minutes on the other side, or until the juices run clear when pricked with a fork
Serve hot or room temperature
recipe from: Teri's Kitchen
Quail and Sausage Braised w/Grapes
Ingredients:
4 Whole Quails, 6 oz each; or 4 semi-boneless quail, 4 oz each
Salt
6 tablespoons extra-virgin olive oil
Fennel seeds, a few pinches, barely crushed
2 pounds small red or black grapes, stemmed, at least two-thirds of which are seedless varieties
Balsamic or red wine vinegar
4 fresh sausages, preferably fennel sausage
Directions:
For seasoning quail (for the best flavor, do this step 12 to 24 hours in advance): If using whole quail, first cut off the feet at the knee joint and the head at the base of the neck
(You can double-wrap and freeze these meager trimmings for a future bird stock.)
Season the quail evenly all over with salt, cover loosely, and refrigerate
Warm about 1/4 cup of the olive oil with the fennel seeds in a 3-quart sauté pan over medium heat
Add the grapes
Stir regularly as the grapes sizzle and release their fruity aroma, until the skins begin to split and the grapes yield their juice
Cook uncovered, stirring occasionally until the grape sauce has a little body, 20 to 30 minutes
You should have about 2 cups
Taste
If the grapes are quite sweet, add a pinch of salt and/or a dribble of vinegar
Warm about 2 tablespoons olive oil in a 12-inch skillet over medium heat
Wipe the quail and sausages dry, then place in a pan
They should sizzle on contact
Brown the quail and sausages evenly, 3 to 4 minutes on each side
Reduce the heat, tilt the pan, trapping the quail and sausages behind tongs or a strainer, and pour off the excess fat
Add the grapes
They will see the regally as they bubble up around the quail and sausages - a moment to look forward to when making this dish
Cover and cook over medium-low heat until firm, like a ripe peach, another 12 minutes or so, turning the quail and sausages a few times to ensure even cooking
Uncover and simmer to reduce the sauce to a rich, jammy consistency
Taste and correct with salt or vinegar
Deep Fried Quail
Ingredients:
Salt
Pepper
6 quail
1/2 cup water
2 bay leaves
1/4 cup butter
2 cups pancake batter
1/2 teaspoon thyme
Vegetable oil (for frying)
Directions:
Salt and pepper Quail
In a large skillet put water, bay leaves and butter
Add quail
Cover and steam on low for 1 hour or until quail are fork-tender
Make pancake batter and season with salt, pepper and thyme
Dip each quail into batter, coating well
Fry in hot oil until lightly browned, just a few seconds
Greek-Styled Grilled Quail
Ingredients:
4 semi-boneless quail
2 tbls olive oil
1 tbls lemon juice
1 tsp minced garlic
1 to 2 tbls fresh rosemary leaves
Salt and freshly ground black pepper to taste
Sliced lemon, to garnish
Directions:
Rub quail with olive oil, lemon juice and garlic
Sprinkle lightly with rosemary, salt and pepper
Heat a gas or charcoal grill until very hot
Place quail breast side down and grill just until skin is nicely browned, 1 to 1.5 minutes, then turn, close lid and continue grilling until cooked through, 2.5 to 3 minutes
Remove and serve with lemon slices
Pineapple Baked Chukar
Ingredients:
8 whole chuckar (skin on)
1 (20 ounces) can sliced pineapples, drained and juice reserved
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary leaves
1 Tablespoon cornstarch
1 small lemon, thinly sliced
salt and pepper
Directions:
Heat oven to 400 degrees
Arrange breast side down in a 10 inch square baking dish or 3 qt casserole; set aside
In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch
Pour pineapple and lemon slices over chuckar
Baste with sauce
Bake until breasts are tender and juices run clear
Then bake additional 15-30 minutes longer
To serve arrange breasts and pineapple slices on platter
Strain sauce if desired, salt and pepper to taste
Servings 4-6
Grill Smoked Chukar
Ingredients:
Marinade:
¼ cup balsamic vinegar
2 teaspoons dried oregano leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried rubbed sage
1 clove garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon sugar
½ teaspoon salt
Dash ground nutmeg
1 cup olive oil
2 whole dressed chukar partridges (¾ to 1 lb. each), skin on, halved
Apple wood chips
Directions:
In food processor or blender, combine all marinade ingredients, except oil
Process until blended
With processor running, gradually add oil in slow drizzle until well blended
In shallow dish or sealable bag, combine partridge halves and marinade
Turn partridges to coat
Cover dish with plastic wrap, or seal bag
Refrigerate several hours or overnight, turning partridges occasionally
Soak wood chips in warm water for 30 minutes; drain
Prepare grill for medium direct heat
Spray cooking grid with nonstick vegetable cooking spray
Drain and discard marinade from partridges
Sprinkle a handful of wood chips over charcoal in grill
Cover grill until chips begin to smoke
Arrange partridge halves on cooking grid
Grill, covered, for 15 to 20 minutes, or until meat is tender, turning partridges occasionally
Roast Squab w/Juniper Sauce
Ingredients:
1 tablespoon olive oil
1 medium celery stalk, finely chopped
1 small carrot, peeled and finely chopped
1/4 cup finely chopped onion
3 large garlic cloves, chopped
1 tablespoon juniper berries, crushed
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
2 whole squabs, 14 to16 ounces each
An additional 2 tablespoons olive oil
1/4 cup gin
1/4 cup stock or water
2 tablespoons butter
Directions:
Heat a small skillet over medium-high heat
Add 1 tablespoon olive oil and then the celery, carrots and onions
Sauté until softened, about 3 minutes
Add the garlic, juniper berries, thyme, salt and pepper
Sauté another minute
Place in a small bowl and let cool
Preheat oven to 425° F
Remove the livers, gizzards and hearts from the squabs
Pat birds dry inside and out
Place half of the cooled vegetable mixture into each squab
Season all over with salt and pepper, then brush with the 2 tablespoons olive oil
Heat a skillet, large enough to hold the squabs, over high heat
Place the squabs breast-side down and sear until golden brown, about 2 minutes
Add the reserved liver, gizzards and hearts to the pan
Turn the squab breast-side up
Place in the oven and roast until done, about 40 to 45 minutes, basting with a little water every 10 minutes
Remove squabs from pan and let rest while making the sauce
Place pan over high heat
Add the gin and water or stock; cook until slightly reduced, about 2 minutes, stirring to loosen any browned bits in the bottom of the pan
Just before serving, remove from heat and whisk in the butter
Serve the squabs on individual plates, with some sauce spooned over each
recipe from: Teri's Kitchen
Morel Mushroom Bisque
Ingredients:
1/2 C butter
8 oz morel mushrooms sliced
1 Tbsp flour
1/8 tsp ground dry thyme
1 Tbsp minced garlic
2 C water
Salt to taste
1 large onion, diced
1 Tbsp chicken soup base
2 C heavy cream
2 tsp ground black pepper
Directions
Melt the butter in a large pot over medium heat
Stir in garlic, onion and morels, cook, stirring frequently, until onions have softened and turned translucent, about 5 minutes
Stir in chicken soup base and flour, cook for 1-2 minutes
Pour in water and cream, bring to a simmer, cook 5 minutes
Puree half of the soup in small batches, filling blender no more than halfway each time
Return soup puree to pot
Cook on low 10-15 minutes
Season with thyme, salt and pepper before serving
Dry Rub for Game Birds
This gives extra flavor to dove, quail, pheasant, wild turkey, and other fowl. Adjust ingredients to your own taste or to complement what you're cooking
Ingredients:
2 tablespoons pickling spice crushed in a mortar and pestle or spice mill
1 tablespoon coarsely-ground black pepper
1 tablespoon salt
1 tablespoon dark brown sugar
2 teaspoons white pepper
2 teaspoons dry mustard
2 teaspoons powdered ginger
1 teaspoon cayenne
1 teaspoon ground nutmeg
6 to 8 juniper berries, crushed in a mortar and pestle or spice mill
Stir all the ingredients together in a small bowl. Store the rub in a tightly closed jar. It keeps indefinitely but loses its potency over time.
Makes about 1/2 cup
Woodcock in Wine
Ingredients:
4 woodcocks
1 small cup of butter
2 onions
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
Salt and pepper
3-4 slices of bread
Extra butter for frying the bread
Directions:
Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation)
Melt half the butter in a pan and when hot, fry the woodcocks
Remove from the pan and place in a saucepan
To the butter in the frying pan, add the finely chopped onion and sauté
Next, add the flour and stir with a wooden spoon until golden
Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks
Add half a cup of water, return the saucepan to the cooker and simmer for another half hour
Finely chop the livers and sauté in the remaining butter
Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes
Pour the sauce into the saucepan and allow the dish to cook a few more minutes
Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over
submitted by: bigoutdoors
Roast Woodcock
Ingredients:
1 Woodcock
Fat bacon
3 slices White bread; crusts removed
1/2 oz Foie gras
Salt and pepper
1 pinch Grated nutmeg
1 teaspoon Cognac or Armagnac
8 Grapes; peeled, seeded
Directions:
Pluck the woodcock but do not gut it
Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min
Remove the entrails and discard all but the intestines
Meanwhile, fry the bread in the dripping pan or else separately in butter
Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy
Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over
Gratiner this in a very hot oven for a few minutes
Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around
Garnish with grapes and serve
submitted by: bigoutdoors
New England Baked Woodcock
Ingredients:
6 Woodcock; split
1 cup Milk
1/2 cup Flour
3 tablespoons Sweet butter
1 cup Fine dry bread crumbs
1/2 teaspoon Salt
1/8 teaspoon Freshly-ground white pepper
1/2 teaspoon Paprika
1 cup Sour cream
Directions:
Dip birds into milk, then roll in flour
Melt butter and brown birds in it
Remove birds, dip again into milk, then dredge with bread crumbs
Season with salt, pepper, and paprika, and place in a casserole
Add sour cream and cover dish
Bake at 350 degrees for 45 minutes, or until tender
This recipe yields 2 servings
submitted by: bigoutdoors
Dijon-Breaded Turkey Breast
Ingredients:
1/2 cup dry bread crumbs
1 1/2 tsp. sage
1/4 cup minced fresh parsley
3 Tbsp. melted butter
3/4 tsp. salt
Boneless breast meat from one wild turkey
1/4 tsp. black pepper
1 Tbsp. Dijon mustard
Directions:
Mix together bread crumbs, sage, parsley, melted butter and half the salt
Season the turkey breasts with the remaining salt and the pepper, then brush them with the mustard and pat on the breading mix
Bake at 375º for approximately 45 minutes or until done to taste
Duck Chili
Ingredients:
1½ pounds ground venison
1 large can red kidney beans
1 large can green chilies
1 large Spanish onion
1 bell pepper
1/2 cup flour
1 large can tomatoes
1 small can black olives
Sour cream
Chopped green onions
Grated Cheddar cheese
1/3 cup olive oil
1½ pounds venison sausage
Directions:
In a skillet, brown venison and drain well; set aside
In a deep pan, bring olive oil to a simmer
Finely slice Spanish onion and bell pepper
Add onion and pepper to simmering oil
Simmer three minutes or until onions start to brown; add tomatoes and beans and continue to cook over medium heat for 10 minutes
Chop cayenne pepper and add with chilies to pan
Add venison and mix well
Cook over medium to high heat for 10 more minutes, stirring well to avoid burning
Reduce heat to low; add flour to thicken if desired
Serve in bowls with a dollop of sour cream, grated Cheddar cheese, chopped green onions and black olives
Bourbon Glazed Duck Breast w/Smoked Mashed Potatoes
Maple-persimmon reduction:
1/4 cup maple syrup
1 tablespoon salt
3/4 cup champagne vinegar
1 cup ripe diced Fuyu
persimmons (see note)
Sauce:
1 tablespoon butter
2 shallots, sliced
Salt
1/4 cup sherry vinegar
1/4 cup dry sherry wine
2 cups duck or chicken stock
2 sprigs fresh thyme
Smoked Mashed Potatoes:
2-1/2 pounds Yukon Gold potatoes
Salt
1 cup smoking chips (apple and hickory)
1/2 cup heavy cream, warmed
1/4 cup (4 tablespoons) butter
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Duck:
1 cup packed brown sugar
1/4 cup bourbon
4 Muscovy duck breasts (about 8 ounces each)
Directions:
To make the maple-persimmon reduction:
In a small saucepan, combine maple syrup, salt and vinegar.
Bring to a boil over medium-high heat.
Place diced persimmons in a heat-safe bowl and pour vinegar mixture over
Allow to sit at room temperature for at least 4 hours or overnight.
Pour vinegar mixture back into the small saucepan, leaving the pickled persimmons behind (save for later).
Bring liquid to a boil over high heat and reduce until syrupy
Can be made 2 days ahead.
To make the sauce:
Set a medium sauté pan over medium heat.
Add the butter and shallots
Season with salt to taste
Sauté until shallots are golden and caramelized, about 4 to 5 minutes
Add vinegar and wine
Raise heat to medium-high and cook until almost no liquid remains
Add stock and thyme sprigs
Simmer until liquid is reduced to a saucy consistency
Remove from heat and stir in the persimmon reduction and pickled persimmons.
To make the smoked mashed potatoes:
You will need a large pot that has a steamer or pasta insert.
Peel potatoes and cut into even-sized (about 1 1/2-inch) pieces.
Place in the pot (without the insert), cover with 1 inch of water and add about 1 teaspoon salt.
Bring to a boil over high heat.
Reduce heat to a simmer and cook until tender, about 15-20 minutes.
Meanwhile, soak the smoking chips in water for at least 30 minutes.
When the potatoes are done, drain and place in the steamer or pasta insert.
Place a double layer of aluminum foil (or an aluminum pie pan) in the bottom of the pot and fill with the soaked wood chips. Set the insert with the potatoes into the pot, over the chips.
Cover the pot and set over high heat.
The chips should start to smolder after a few minutes, then start to smoke.
Reduce heat to low and allow potatoes to smoke for 15 minutes.
Turn off the heat and allow the smoke to settle down before removing the lid.
Remove potatoes from smoker and transfer to a mixing bowl.
Add warm cream, butter, olive oil, and salt and pepper to taste.
Mash by hand or with an electric mixer until smooth and fluffy.
To prepare the duck:
Preheat oven to 350 degrees.
In a small saucepan, combine brown sugar and bourbon.
Set over medium heat and cook until sugar melts.
Remove from heat.Score the skin of the breasts diagonally in 1/4-inch intervals (do not cut into the meat).
Rotate breast and score again, making a crisscross pattern.
Season both sides with salt and pepper.
Set a large, oven-safe sauté pan over medium heat.
Set the breasts in the hot pan, skin-side down.
Allow to sear, without moving, until skin is golden brown.
(The slower you sear the breasts the better, because it makes the skin crispier.)
Brush breasts with the bourbon glaze, turn over and brush the other side as well.
Transfer sauté pan to oven and roast breasts until internal temperature reaches 120 degrees, about 10 minutes.
Remove from heat and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
To serve:
Divide the mashed potatoes between four plates, top with sliced duck.
Spoon warm sauce over the duck and around the plate.
Top with fresh thyme or parsley, if desired, and serve.
Note:
Fuyu persimmons are the short, squat variety of persimmons that are still firm when ripe.
If you can’t find them, you can substitute Asian pears
Duck Stew
Ingredients:
2 dressed duck, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/2 cup oil
3 celery leaves, chopped
2 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
Parsley
Directions:
Season duck with salt, black pepper, and red pepper.
Heat oil in large, heavy pan until very hot.
Brown ducks in hot oil.
Remove from pan; place onions, garlic, celery, and green pepper in same pan.
Replace duck in pan.
Cook over medium heat for 15 minutes, stirring frequently.
Add water; cover.
Cook slowly for 2 1/2 hours or until tender.
Replenish water if necessary.
About 15 minutes before serving, add green onions and parsley. Serve over rice, if desired
Honey Garlic Duck Breast
Ingredients:
5 lbs duck breasts or wings
1 large onion, finely chopped
1/2 - 1 cup honey, depends on how much honey flavor you want
1/4 cup soy sauce
fresh garlic to taste, chopped or minced
1/4 cup butter
1/2 cup brown sugar
2 tsp dry mustard
Directions:
Combine all of the ingredients except the duck in a sauce pan
Heat just boiling, reduce heat and simmer 5 minutes stirring occasionally
Place the duck in a large baking dish
Pour the sauce over the duck
Bake uncovered at 350 degrees for 1 ½ hours
Turn a couple of times while baking
Marinated Duck
Ingredients:
1 cup diced onions
1 c bell pepper
Marinade Liquids:
¼ cup Kikkoman Soy Sauce
1/3 cup Worchestershire
1 cup white wine, preferably Chardonnay
1 cup water
Other needed Ingredients:
Flour
One dozen eggs
1 cup milk
Olive oil
Boned duck meat
Directions:
Saute the onions and bell pepper, set aside
Simmer the marinade liquids, adding one teaspoon sugar, and the sauteed onions and peppers
Pound the duck meat (use not more meat than will soak in the marinade, or make more marinade)
Put duck meat into the hot marinade and let sit for 3 hours in the refrigerator
In a separate bowl, mix eggs and milk
Take meat one piece at a time from marinade and put directly into a dish of flour. Then dip each piece in egg mixture, then place back into the flour
Shake off excess flour before placing each piece in heated pan with just enough olive oil to fry meat nicely. Sizzle for no more than 2 minutes per side
recipe from: Dan, The Duck Man
Grilled Wild Duck Breast
Ingredients:
1/4 C worcestershire
2 tbsp olive oil
1/2 tsp hot sauce
2 tbsp minced garlic
1/4 tsp black pepper
8 skinned boned duck breast halves
Directions:
Stir together worcestershire sauce, olive oil, hot sauce, garlic and pepper
Add duck breasts, and toss well to coat
Cover and marinade in the refrigerator for at least 30 minutes to overnight
Preheat grill for medium-high heat
Grill duck to desired doneness, about 5 minutes per side for medium-well depending on size, and temp of the grill
Rob's Quacker Bites
Ingredients:
1 cup steak sauce
1 cup whiskey
Salt & ground black pepper
1 lb. bacon strips, cut in half
6 duck breasts, deboned & cut into cubes
1 box wooden toothpicks
Directions:
To make the marinade, stir steak sauce & whiskey together in a bowl
Pour marinade into resealable plastic bag; add duck cubes
Seal bag, turn once or twice to thoroughly coat duck, and place in the frig for 1 hr
Preheat grill to med. heat
Soak toothpicks in bowl of water at least 1/2 hour to prevent burning
Remove duck from marinade; discard sauce
Wrap piece of bacon around each duck cube; secure with a toothpick
Cook preheated grill until bacon is crisp and duck is no longer pink, turning once, 5-10 min
Place on serving plate, cool slightly, and serve
Duck Gumbo
Ingredients:
4 large ducks, cut up
4 tablespoons flour
2 tablespoons oil
1/2 cup (1 stick) butter
2 cups fresh okra, cut up
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons scallions, chopped
1 tablespoon worcestershire sauce
3 quarts water
Gumbo fil
Salt and pepper to taste
Directions:
Place ducks in Dutch oven with water, celery salt, salt and pepper and boil until tender
Remove ducks and set aside
Fry fresh okra in oil about 10 minutes
Make a roux using the stick of butter and 4 tablespoons flour, until the roux is chocolate brown
Add cut-up ducks and 3 quarts of water
Bring all to a boil and simmer 2 to 3 hours
Salt and pepper to taste
Serve with a little rice in soup bowls and garnish with the fil and chopped scallions
Serves 10
Sauteed Duck Breast w/Balsamic-Rasberry Sauce
Ingredients:
4 boneless duck breast halves with skin (about 1-3/4 pounds)
Salt and pepper to taste
1/2 cup balsamic vinegar
1/2 cup raspberry natural fruit spread (not jelly or jam)
1 teaspoon dried marjoram leaves
1/2 teaspoon dried rubbed sage
3 tablespoons duck/veal demiglace
Directions:
Pat duck dry with paper towels
Score the skin with a knife in a crisscross pattern, being careful not to penetrate the flesh
Sprinkle both sides with salt and pepper
Heat a large heavy skillet over high heat until very hot
Add the breasts, skin side down and immediately reduce to medium-low
Cook for about 15 minutes, until the skin is dark brown and most of the fat has rendered, reducing heat if necessary to prevent burning
(While the duck cooks, the fat will render out into the pan. You must remove it periodically and the easiest way is with a bulb baster. You could use a large spoon or simply pour it off, being careful not to let the breasts fall out of the pan. If desired, save the fat for other uses.)
Turn the breasts and cook on the other side for about 2 minutes
Remove to a carving board and let rest for about 5 minutes
(Duck will continue to cook while resting. It is best if cooked no more than medium.)
Meanwhile, make the sauce
Remove all but a thin coating of fat from the skillet
Place over medium-high heat
Add the vinegar and fruit spread
Bring to a boil and cook until reduced by half, about 2 minutes
Add the herbs and the demiglace
Stir until bubbly
Remove from heat and keep warm
Diagonally cut breasts into slices
Place on individual plates and spoon sauce on top
Serve immediately
recipe from: Teri's Kitchen
Lime Duck
Ingredients:
2 Ducks
4 strips of bacon
1 cup fresh lime juice
1/4 to 1/2 cup orange juice
Directions:
Marinate ducks in lime juice for 2 hours
Place ducks and marinade in Dutch oven
Salt and pepper lightly
Bake at 325 degrees F for 2 1/2 to 3 hours
Until duck almost falls off bone
Baste with orange juice when ducks become dry (about the last hour of cooking)
About 30 minutes before serving, cover each duck with 2 strips of bacon
Gray Camp Duck
Ingredients:
Duck
Salt, to taste
Black Pepper, to taste
Red pepper, to taste
Vinegar
Garlic
Onion
Brandy
Directions:
Slit duck 3 times in each side (1 inch long and 1/2 inch deep), once under wing, middle of breast, and where leg joins body
Into each slip put salt, black and red pepper, vinegar and garlic sliver
Salt and pepper inside of duck and put half of an onion in cavity
Wrap duck in aluminum foil and bake 6 hours at 250 degrees F
Pour brandy over breast and flame
Wild Duck and Rice
Ingredients:
2 wild ducks, boiled until tender, deboned and chopped (save broth)
1 stick butter
1 pkg. Chicken Rice a Roni
Salt and pepper
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1/8 tsp. dried minced garlic
4 tbsp. soy sauce
1 lg. can sliced mushrooms and liquid
1 pkg. UNCLE BEN'S® Long Grain and Wild Rice
1 can cream of mushroom soup
Directions:
Boil ducks until tender
Reserve broth
Brown rice from Rice a Roni in butter in a large Dutch oven
Add vegetables and saute 5 minutes more
Add wild rice and flavor packets for Rice a Roni
Stir well
Add 6 cups duck broth
If necessary, use water or canned chicken broth to make up liquid
Add remaining ingredients to rice except ducks and mushroom soup
Simmer rice for 30 minutes or until done adding more water if necessary
Mixture should be kept moist
When done, fold in soup and duck meat
Serve 10
Freezes well
Oriental Gingered Duck
Ingredients:
3-4 lbs meat from young ducks cut into 1 1/2" cubes, skin on
3/4 cup boiling water
1/2 cup cider vinegar
2 eggs, lightly beaten
1/2 cup sugar
3/4 cup flour
1 tbsp cornstarch
2 tbsp water
1 tbsp soy sauce
1/2 tsp salt
1/4 cup cold water
1/2 cup pickled ginger root - sliced
Fat for deep-frying
Directions:
Make a frying batter of eggs, flour, 2 tbsp water, and salt
Stir until smooth
Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown
Drain on paper towels; put into a warm dish
Make a hot sauce with boiling water, cider vinegar, and sugar;stir until sugar is dissolved
Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water;stir into vinegar-sugar mixture
Cook, stirring, over low heat until thickened
Add the ginger root, stir well, heat, and pour over fried duck
Duck Breasts
Ingredients:
1/2 cup vinegar (white)
1 cup peanut oil
1 tsp of mustard powder
1 tsp cayenne pepper
1 tsp onion powder
1 tsp Worstershire
1/2 tsp of hot/spicy sauce
3/4" X 4" Onion slices
Directions:
Let the breasts marinate for at least 24 hours
Wrap breast around onion slice and pin with toothpick
Then wrap breast with bacon -- do not spare the bacon; use lots
Cook slowly for 45 minutes
Do not use direct heat
Add smoke sticks if smoke flavor is desired
submitted by: Jon Fitzworth
Mississippi Duck Gumbo
Roux Ingredients:
3/4 c oil
3/4 c all purpose flour
Broth Ingredients:
4-5 medium ducks skinned
1 medium onion chopped
2 carrots, cut into 2" pieces
1 bay leaf
1-2 quarts water
3 medium onions
2 tbsp. Worcester sauce
3 medium peppers
1 tbsp. salt
2 cup celery
2 tbsp. pepper
1 clove minced garlic
1/2 tsp oregano
1/2 tsp thyme
1-10 oz bag of okra or gumbo vegetables
1-28 oz can whole tomatoes - drained cut up
Directions:
In a large stock pot, combine skinned ducks, onion, carrots and a bay leaf...adding enough water to cover the ducks
Bring to a boil, then reduce the heat, cover, and simmer for an hour to an hour and a half
Remove the ducks, strain and reserve the broth, and discard the vegetables
Remove the duck meat from bones and cut it into small pieces
Skim the broth, measure 1 quart and set aside
Heat oil in a large pot over medium heat, and blend in flour
Cook, stirring constantly, until the roux is golden brown...around 30 minutes
Carefully stir in onions, pepper, celery and garlic
Cook, stirring constantly, until vegetable are tender
Stir in duck meat, reserved broth and remaining ingredients except the okra
Heat to boiling, stirring occasionally
Reduce heat and simmer uncovered for about 30 minutes
Stir in okra, simmer another 30 minutes and serve over hot cooked rice
Goose and Kraut
Ingredients:
1 (10lb) whole skinned goose
2 (32oz) jars sauerkraut
1/4 C brown sugar
2 C shredded potatoes
2 C applesauce
Directions:
Preheat oven to 350 degrees
Clean goose under cold running water
Wash out cavity well
Poke holes through goose skin using a pairing knife to allow some of the fat to escape while cooking
Place goose breast side up in a broiler pan or on a roasting rack
Cover loosely with foil
Bake for about 1 hour in preheated oven - or until very tender
Remove from oven, allow to cool
Combine shredded potatoes, sauerkraut, applesauce and brown sugar in slow cooker
Remove as much meat from cooled goose as possible, leaving meat in large pieces
Add them to mixture in slow cooker
Place the lid on cooker, cook on high for 3 to 4 hours
Fried Goose Breasts
Ingredients:
1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk
Directions:
Skin the goose and slice out the whole breasts
Slice about 1/4 inch thick, across the grain
Dredge in seasoned flour, and pound, to tenderize
Fry in hot fat for 1 minute on each side
Remove the meat from the pan and stir in 1 tbsp flour for each 1 tbsp fat remaining
When smooth, stir in water or milk to make gravy of the right consistency
Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts
Goose or Duck Jerky
Ingredients:
4-5 pounds of meat
2 tbs teriyaki sauce
2 tbs black pepper
2 tbs garlic powder
2 tbs tabasco sauce
1 tbs liquid smoke
1 tbs red pepper
1 tbs meat tenderizer
1 tbs Mrs Dash's spicy seasoning
2 can of hot diced jalapenos
Directions:
Cut 4-5 pounds of meat into 1/4" strips and marinade in a glass bowl in the frig overnight and then dehydrate until the meat is bendable but will not break
submitted by: Marty Sup
BBQ Goose Sandwich
Ingredients:
2 tbsp butter
1 clove garlic minced
1 small yellow onion sliced
1 goose breast
1 1/2 tbsp worcestershire sauce
2 C chicken broth
Directions:
Melt butter in a large saucepan over medium heat
Add garlic and onion, saute for 5 minute
Add goose breast, brown on both sides for about 5 minutes
Place goose breast in slow cooker and add worcestershire sauce
Add chicken broth to cover (approximately 2 C) and cook on high for 6-8 hours, or until meat falls off bone
Shred with a fork, mix with your favorite BBQ sauce
Sage Roasted Goose w/Bourbon Gravy
Ingredients:
1 - 12 to 14 pound goose, thawed if frozen
Salt and pepper
1 large yellow onion, stuck with 3 whole cloves
6 fresh sage leaves or 2 teaspoons dried sage
2-3 cups chicken broth
1 - 8-ounce container demiglace (available from specialty markets or a quality butcher), or 2 envelopes au jus gravy mix (0.6 oz. each) plus 1 cup water
1/3 cup bourbon or whiskey
4 tablespoons butter (1/2 stick)
1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage
Directions:
Cut wing tips from goose and reserve, along with neck and giblets
Pull out and discard any large pieces of fat
With tip of paring knife, pierce goose all over, especially in the fatty area of the breast
Preheat oven to 325 degrees F
Sprinkle goose inside and out with salt and pepper
Place onion and sage leaves in cavity
Place breast-side down on rack in large open roasting pan
Roast 1 hour and 45 minutes.
Remove goose from oven
Spoon off drippings and reserve
Turn goose breast-side up
Add 2 cups chicken broth, wing tips, neck, and giblets to roasting pan
Reserved fat may be used to roast potatoes
Continue roasting 2 hours longer or until temperature on meat thermometer inserted in thickest part of meat between breast and thigh reaches 180 degrees F, or when thickest part of leg feels soft when pressed with fingers protected by paper towels
If necessary, add more chicken stock to roasting pan to prevent pan drippings from burning
Remove goose to large serving platter
Cover loosely with foil to keep warm
Prepare Bourbon Gravy (recipe follows)
Garnish platter with rosemary sprigs and potatoes if you wish
Bourbon Gravy:
Pour drippings from roasting pan into bowl
Skim off fat and discard
Strain remaining juices into medium saucepan
Add the demiglace, or gravy mix and water, and bourbon
Stirring constantly, heat to boiling over medium-high heat
Stir in butter and minced sage
Season to taste with salt and pepper
Pour into heated pitcher or sauceboat
Goose Barbeque Recipe
Boil goose until tender (3-4 hours). Change water every hour. Take meat off the bones.
Prepare Chesapeake Bay Barbecue Sauce:
1/4 cup butter
1 cup catsup
1/2 cup sugar
1 lemon (juiced)
1 tsp. Worcestershire sauce
1 small onion (finely chopped)
Salt, pepper, garlic powder, Tabasco sauce to taste
Put meat in sauce and heat 30 minutes at 200 degrees
Stewed Wild Goose or Duck
Ingredients:
1 goose or 2 ducks, cut up
1 potato, cut into large wedges
Salt and pepper
1 apple, cut into wedges
Bacon drippings - approx 2 tbsp
Corn meal
Water
Directions:
Combine all ingredients except corn meal
Cover with water and cook until tender (turning once)
Discard potato and apple
Mix corn meal and water until mix will pat into dumplings
Add dumplings and cook until done
Goose, Pineapple and Bacon Skewers
Ingredients:
2 goose breasts, in 1" cubes
2 C fresh pineapple in 1" cubes
6 slices of bacon Goose Marinade
1/2 C Mr. Yoshida's Sweet Teriyaki Sauce
1/4 C low sodium soy sauce
1/4 C pineapple juice
1 tbsp fresh ginger
1/4 C cilantro chopped
Pinch of red pepper flakes
Directions:
Cut goose breasts into 1" cubes, put in Ziploc bag, add teriyaki sauce, soy sauce, pineapple juice, ginger, cilantro and red pepper flakes
Marinate for 1 hour or overnight
Cut bacon and pineapple into 1" pieces
Using metal or wood skewers add goose, bacon and pineapple
Repeat until done
Heat grill to high and be sure that it's hot
Place goose skewers directly onto grill
Cook 2-3 minutes on one side
Turn, continue to cook until meat is medium rare and bacon is cooked
Remove from heat, serve hot with cooked rice or quinoa
Goose Burgers
Ingredients:
2–3 skinless goose breast fillets, cut into 1” pieces
1/4 lb. smoked bacon, diced
1 C. canned diced tomato, drained
1 tablespoon garlic powder
1/4 yellow onion, minced
2 Tbsp. sweet pickle relish
1 egg
1/2 C. Italian breadcrumbs
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt (or 1/3 tsp. table salt)
Sliced cheese
4 burger buns
Lettuce
Sliced tomato
Sliced onion
Condiments
Directions:
Place the goose breast pieces in a food processor
Pulse a few times until the meat is thoroughly ground
In a large bowl, combine the ground goose with the next six ingredients and mix well
Add breadcrumbs, salt, and pepper, and mix until firm enough to hold together in patties
Form into three 3/4”thick patties
Place on med-hot grill or in hot skillet; brown evenly on both sides to desired doneness, about 4 min. per side
Place cheese on top until melted
Serve in burger buns with lettuce, tomato, onion & choice of condiments
Rice Stuffed Wild Goose
Ingredients:
1 (10-12 lb) wild goose
1/4 c butter
2 c uncooked rice
1/2 c chopped onion
1/2 c chopped celery
2 c water
2 chicken bouillon cubes
1/2 tsp parsley flakes
1 tsp salt
1/2 tsp thyme
1/2 tsp pepper
6 slices bacon
Directions:
Clean goose
To make stuffing, melt butter in large skillet, add rice, onion, and celery
Cook slowly, stirring constantly, until rice is lightly browned
Add water, bouillon cubes, parsley, and seasonings
Cover and simmer 20 minutes or until rice is tender (adding more water if rice begins to stick)
Set aside to cool
When stuffing is cool enough to handle, fill and truss goose
Place in roasting pan, breast side up
Cover breast with bacon slices and roast 25 minutes per pound, basting occasionally
Serves 15
Snow Goose Stroganoff
Ingredients:
2 C cooked goose meat, cut into small pieces
2 C beef broth
1 celery rib, sliced
1 C fresh mushrooms sliced
1 1/2 tbsp flour
1 tsp homemade mustard
1 C homemade sour cream paprika, for garnish
Cooked buttered rice or noodles
1 small onion sliced
1 beef bouillon cube
1 tbsp butter
Directions:
Saute mushrooms in 2 tbsp of butter until tender
Meanwhile, place the goose meat in a saucepan with beef broth
Add the onion, celery and beef bullion cube simmering until bouillon cube has dissolved and hot
Slowly whisk in the flour, stirring constantly until it thickens
Add meat, mustard and sour cream
Heat until just below boiling point
Serve over hot buttered rice or noodles and add a dash of paprika
Snow Goose Jerky
Ingredients:
3 lb skinless goose breast
2 tbsp kosher salt
1/4 C worcestershire sauce
1 tsp dried thyme
1 tsp porcini powder (opt)
2 C water
1/2 tsp instacure #1
1 tsp garlic powder
1 tsp cayenne
3 tbsp brown sugar
Directions:
Slice breasts into 1/4" thick strips
Mix ingredients in large bowl
Put meat into marinade, coat evenly
Pour into a seal-able plastic bag/container, place in fridge
Marinate for 24 to 72 hours
The longer it is in the mix, the saltier meat will get, but the more flavorful it will be
During the marinating process, move meat around in bag to keep all pieces in contact with marinade
Remove goose from bag, pat dry with paper towels
Follow dehydrator's instructions for making jerky (approx 140°), or lay strips on wire rack set over cookie sheet
Set rack in oven set on warm until meat is dried out, but still pliable, about 6-8 hours
Store in fridge, or at room temp for up to 1 month
Goose Tacos
Ingredients:
4 goose breasts
1 1/2 packets taco seasoning
1 can diced green chilies
4 strips bacon, cooked and crumbled
1 carton of beef stock
1 can of beer
1 package soft/hard taco shells
Your favorite taco toppings
Directions:
Layer breast in bottom of crock pot
Pour beef stock on top of until they are covered by 1/2"
Sprinkle taco seasoning in on top of stock and mix well
Add green chilies and bacon and mix well
Pour 1/2 can of beer into mix and stir it in
Cook on low for 6-7 hours
Pull breast out and shred and add some of cooking liquid back into meat and mix
Serve like a regular taco with your favorite toppings
Snow Goose Enchiladas
Ingredients:
2 large goose or wild turkey legs (thigh and drumstick) or combination of legs and wings of turkey or other game birds, about 3 lb
1 shallot chopped
3 garlic cloves crushed
2 bay leaves
1 tsp black pepper
1 tbsp coriander seed
1 tbsp fresh thyme
2 small (10oz) or 1 larger can Enchilada sauce
10-14 oz cheese your choice of cheddar, jack, etc
1.25 oz packet of Fajita seasoning, or mix your own
1 can diced tomatoes (10-15 oz) can with green chilies or fire roasted tomatoes including liquid
1 can beans (opt) black, pinto, etc, rinsed and drained
1 large onion chopped
2 or 3 cloves garlic to taste crushed
10 large burrito sized flour tortillas, whole wheat
1 tbsp olive oil for saute
Directions:
Put meat in a crock pot (or heavy sauce pan with lid for stove or oven) cover with braising liquid, water and stock or broth
Add shallot, garlic, coriander, bay leaves, thyme, pepper and salt (optional) to pot
Cover, simmer until meat is tender and easily separates from the bone (about 4 hours on high heat crock pot, 6-8 hours on low heat crock pot or 3 hours on stove or oven at 325°) adding more liquid as needed
Let cool, pick meat from bones
Strain liquid
Chop into pieces
Saute 1 chopped onion in olive oil in large skillet until translucent
Stir in crushed cloves of garlic, meat and fajita seasoning, add diced tomatoes, drain liquid off can and stir in benas
Heat until bubbling
Add hot sauce, diced chipotle peppers in adobo sauce is desired
Heat oven to 350°
Cover bottom of baking dishes (13x9 and 8x8) with enchilada sauce
One at a time, heat tortillas in a large skillet or 10 seconds in microwave to make flexible, add meat mixture and about 1 oz shredded cheese to each tortilla, roll and fold in ends, place in baking dishes
When tortillas have been filled and placed in baking dishes, top with remaining enchilada sauce, cover baking dish with foil, bake until bubbling, about 40 minutes
Remove foil, bake another 15 minutes or until enchiladas start to crisp up
Serves 10
Snow Goose Steaks
Ingredients:
1 Lemon (juice only)
1/2 cup red wine vinegar
1/2 medium onion, grated
3 garlic cloves, crushed
2 bay leaves
2 tsp. kosher salt
1 tsp. chili paste
1/2 tsp. dried tarragon
1/2 tsp. fresh ground black pepper
Directions:
Soak snow goose breasts in water with a little salt for at least 24 hours before you place in the marinade
Place all your ingredients in a Ziploc bag
Close the bag with air in it and shake until all ingredients are mixed
Lay snow goose fillets on a cutting board and make sure all bones and fat are removed
Place the snow goose fillets in the Ziploc bag with marinade and place in the fridge
Let the breasts soak for a minimum of 4 hours
Optional: Make marinade the night before and let breasts soak all night
Preheat grill to around 250º then put the snow goose breasts on it
Allow breasts to cook for 20 minutes or until they are medium rare
Medium rare is cooked on the outside and pink in the middle
Grouse Northwoods
Ingredients:1 1/2 C wild rice, divided
3 C grouse or chicken stock
Breasts from 4 grouse, skinned with tenders removed
Salt
1/4 C butter, divided
1/2 C rye, barley or whole wheat flour
1 to 2 lb fresh mushrooms, any variety
2 garlic cloves, minced
1 tsp dried thyme
1 C cranberries
1/4 C fruit syrup, gooseberry
1/3 C cider vinegar highbush cranberry or blueberry
Directions:
Salt grouse breast well
Set aside at room temp
Simmer 1 C rice in grouse or chicken broth until tender, 20-50 minutes, depending on rice
When rice is done, drain and set aside in a covered bowl
Grind remaining rice in a spice grinder into a powder
Mix ground rice with rye flour, dredge grouse breasts in it
Heat 3 Tbsp of butter in a large saute pan, saute breasts until just barely done, about 4-5 minutes each side
Set aside
Put remaining butter in pan, turn up heat to high
Add mushrooms
Shake pan so they don't stick to the bottom
Continue searing mushrooms, shaking the pan until water form mushrooms is gone
Sprinkle with salt, add garlic and thyme
Let mushrooms sear without moving the pan for 1-2 minutes so they get a little brown, about 8 minutes
Add cranberries and toss to combine, serve with grouse
Stuffed Breasts of Grouse
The number of servings can be increased by allowing two strips of bacon and one cupful of dressing for each grouse breast; each grouse breast serves one
Ingredients:
8 boneless breast halves from 4 grouse
8 slices bacon
1 recipe Onion-Bread Dressing (below)
3 tabs grouse stock or chicken broth
Mushroom sauce or Veloute Sauce (below)
Directions:
Prepare onion-bread dressing as directed, adding additional 3 tabs stock
Heat oven to 350 degrees
Place 1/4 of the dressing on each of four breast halves
Top with remaining breast halves
Wrap 2 slices bacon around each breast/stuffing bundle
Secure bacon slices with toothpicks
Arrange in 8 inch square baking dish; cover with aluminum foil
Bake 45 minutes
Remove foil and bake 15 minutes longer
Transfer to serving platter or plates
Spoon sauce over each serving
Creamed Grouse
Ingredients:
1 - 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 - 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme
Salt
Pepper
Directions:
Soak grouse overnight in salt water
Put meat in Dutch oven or pressure cooker
Add onion, celery, and water
Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds
Remove meat from liquid
Cool and break meat into small pieces
Melt margarine, blend in flour, stir in milk, and stir constantly until thick
Add bouillon cubes to liquid from meat, heat and dissolve cubes
Add sauce to liquid and meat
Add Schilling Salad Supreme and salt and pepper to taste
Grouse Breasts with Ham Sauce
Ingredients:
2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp chopped parsley
Salt
Pepper
Directions:
Rub grouse breasts with celery salt, salt, and pepper
Fry in butter 35 minutes, or until done
Add green onions, ham, cream, and broth
Cook slowly for 15 minutes
If too thin, add a little flour mixed with water
Add sherry and parsley
Serve each breast on toast and top with sauce
Grouse Carbonara
Ingredients:
1 ruffed grouse breast or 1/2 pheasant breast sliced into strips
4 slices of thick sliced bacon
1/2 C fresh peas
4 tbsp of grated parmesan cheese
1 dash rosemary
1 dash thyme
1 dash marjoram
Sliced mushrooms
1 large garlic clove, minced
1 C half and half cream
1 dash sage
1 dash basil
1 tsp fresh tarragon
Linguine
Directions:
Dice bacon and brown over medium heat
Drain and remove, leaving 3-4 tbsp of grease
Brown grouse breast in bacon grease, adding spices and minced garlic as it cooks
Once browned, add cream, peas, mushrooms, and cooked bacon
Simmer until cream begins to thicken
Add parmesan cheese to further thicken sauce, and serve over linguine
Grouse a L' Estragon
Ingredients:
2 grouse split in half
1 tsp salt
Olive oil
3/4 C dry white wine
3/4 C stock (pheasant or chicken)
2 bay leaves
4 stems of parsley
1 bunch of fresh tarragon (reserve some tarragon leaves for garnish)
1 C heavy cream
3 Tbsp of flour
1/2 tsp black pepper
3 shallots (minced)
2 sprigs of thyme
1/4 C parmesan
Directions:
Mix the flour, salt and pepper in a 1 gallon plastic bag, then place the grouse halves in the bag one at a time and shake until coated with the flour mixture
Heat the olive oil over medium high heat in a large pan and then brown the grouse halves in the oil, 2-3 minutes each side
Make a parcel with the herbs using cheese cloth and tying them together, then add the wine, stock shallots and herbs to the pan
Cover and simmer for 30-35 or until the grouse is tender and pulling away from the bone
Remove the grouse from the pan and add the cream and parmesan, stir until thickened adding the left over flour if necessary to thicken the sauce
Strain the sauce and serve over the grouse, garnishing with the reserved tarragon, serve with boiled potatoes or rice
Oriental Grouse
Ingredients:
1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper
Directions:
Clean and skin grouse
Cut meat from breast and slice into 1/4-inch slices
Brown slices in 1/2 cup butter or margarine
Slice a small onion and add to meat in pan
Brown slowly so butter does not brown or burn
To make sauce, melt margarine in pan, add flour and stir
Add beef broth, water, and soy sauce
Cook until thickened and season as desired
Slice green pepper and onion thinly and add to gravy
Cook slowly until both are tender crisp
Add meat to gravy and add tomato chunks
Cook gently
Serve over hot rice
Savory Grouse
Ingredients:
1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 tsp sugar
1/4 tsp all spice
3/4 tsp garlic
1/8 tsp paprika
2 tbsp margarine
Directions:
Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan
Dip grouse pieces in flour mixture to coat
Brown pieces gently in margarine over low heat
Add a small amount of water, cover, and simmer until tender
Honey Roasted Grouse
Ingredients:
1 Grouse
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
Directions:
Combine all ingredients but the grouse in a medium saucepan
Cook over low heat until peanut butter is melted, stirring frequently
Place the grouse in a roasting pan
Pour the sauce over the bird, cover and place into the refrigerator overnight
Bake at 350 degrees for 1 hour, basting every 10 min with the drippings
Grouse Pizza
Ingredients:
1 whole ruffed grouse breast
1 prepared pizza crust (homemade is best)
Enough pizza sauce, for your liking
Grated mozzarella cheese, again,enough to your liking
Direction:
Cut Grouse in cubes or cut the way you like it on your pizza
Place the sauce on the pizza dough, then add the cheese
Lastly, put the Grouse evenly atop the pizza
Bake at 400 degrees in the oven until the Grouse appears done
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club
Grouse w/Lime
Ingredients:
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp garlic salt
1/8 tsp pepper
1 T vegetable oil
2 T brown sugar
1/2 cup chicken broth
1/2 cup white wine
Directions:
Wash grouse and pat dry
Peel lime, grate and set aside
Squeeze juice from lime and pour over grouse
Put flour, salt, and pepper in re-sealable plastic bag
Place breast halves in bag and shake until covered
Heat vegetable oil in non-stick skillet
Brown breast halves on both sides
Place in a baking dish
Combine lime peel and brown sugar and sprinkle over breasts
Then add chicken broth and white wine
Cover with foil and bake for 1 hour at 350 degrees
Grouse Soup w/Wild Rice
Ingredients:
2-3 skinned grouse
Any saved grouse carcasses you have, up to 4
4 quarts game or chicken stock
1 cup acorn or chestnut pieces
1 cup wild rice
1 handful dried porcini mushrooms
1 onion, sliced into thin half moons
4 chopped garlic cloves
2 carrots, cut into disks
1 bay leaf
1 sprig rosemary
Salt
4 cups (loosely packed) chopped chard or spinach leaves
Directions:
Put the game or chicken stock into a large pot and add the grouse carcasses
Heat it slowly to a simmer over medium heat
Simmer for an hour
Skim any foam or impurities that come to the surface and discard
Add the rosemary, bay leaf, skinned grouse and dried mushrooms to the pot
Simmer the grouse for 20 minutes, then remove to a plate to cool
Pick off all the meat from the grouse breasts and set aside
the rest of the grouse to the pot and simmer another 25 minutes
Remove all the grouse pieces from the pot and place in a bowl to cool
When cool, pick off all the meat you can find and put it into the bowl with the breast meat
Discard the bones
Add the onion, carrot, and chestnut or acorn pieces if they have not been roasted
Simmer until done, about 30 minutes
After about 15 minutes add the wild rice
Taste for salt and add if needed
Add the grouse meat back in as well as the chard or spinach leaves, cover and turn off the heat
Wait 5 minutes before serving
Smothered Pheasant or Grouse
Ingredients:
2 pheasants or 4 grouse
1/2 C flour
1/4 C celery chopped
1/2 C boiling water
1 tbsp salt
4 tbsp butter divided
1/4 C onion chopped
Directions:
Skin, wash and quarter pheasant or grouse
Preheat the oven to 350°
Mix flour and salt in a brown paper bag
Shake the pheasant or grouse pieces in a bag, two at a time until coated
Melt 2 tbsp butter in a skillet
Saute celery and onion until tender
Place in a shallow baking pan
Melt the remaining 2 tbsp butter in skillet
Add floured meat pieces, brown
Transfer browned meat to baking pan
Add boiling water, cover with wax paper
Bake for 1 hour or until tender
Serve at once
Dove Tetrazzini
Ingredients:
1 1/2 cups boned doves
3 tbsp. butter or margarine
3 tbsp. onion, chopped
1/3 cup mushrooms, sliced
1 1/2 cups dove broth
2 tbsp. cornstarch
2 cups thin spaghetti
1 cup shredded cheese
Directions:
Melt butter in saucepan
Cook onions and mushrooms over low heat until tender
Add dove broth and cornstarch and stir until thickened
Add dove and spaghetti
Heat mixture until bubbling, stirring frequently
Turn into baking dish and top with cheese
Place under broiler until cheese melts
Dove and Rice
Ingredients:
8 doves, quartered, dusted with flour
2 cups freshly cooked rice
4-6 strips good bacon
1/2 cup low salt chicken broth
Salt & pepper
Directions:
In skillet, fry bacon crisp
Remove, crumble, and set aside
Over medium heat lightly brown the floured doves in the bacon drippings
Brown all sides to ensure bird is cooked
Remove birds and add to a medium pot
Mix in rice, crumbled bacon, and chicken broth
Add salt & pepper to taste
Cook 20-30 minutes over medium-low heat to mix the flavors
Dove Roast
Ingredients:
8 doves
1/2 cup flour
2 tsp. salt
1/2 tsp. pepper
1/2 cup cooking oil
1/3 cup green onion, chopped
1 cup water
1/2 cup sherry (optional)
parsley to garnish
Directions:
Split doves and dredge in flour, salt, and pepper mixture
cooking oil to 350 degrees and braise doves lightly
doves and excess cooking oil in roasting pan with cover and add chopped onion and water
Bake at 350 degrees for 45 minutes or until tender
Baste often and add sherry during final minutes of cooking
Add parsley as garnish
recipe from: Cajun Cooking Recipes
Grilled Dove & Beer Marinade
Ingredients:
10 dove breasts
1/2 cup red wine
1/4 cup Italian dressing
1/2 can beer
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
Directions:
In a large bowl, mix all ingredients together except dove breasts
Then add the dove
Cover and refrigerate for at least 4 hours
Remove dove breasts and save the marinade
Grill dove over medium heat until golden brown
In a large pot place in the grilled dove and the marinade you saved
Bring to a boil
Reduce heat and simmer for 15-20 minutes and serve
Stuffed Dove
Ingredients:
Dove
Pepper jack cheese
Jalapeno pepper
Bacon
Bar-b-que sauce
Directions:
Cut the dove off the bone in two halves
Marinade in your favorite marinade
Take one half of the breast, place a slice of cheese and a jalapeno on top
Place the other half of the breast and place it on top the pepper
Wrap in bacon and place a toothpick to hold together
Place on grill and cook till the bacon is done to your liking
Brush with bar-b-que sauce and cook for about 1 or 2 min on each side
Recipe submitted by: Casey Fogg
Dove Casserole
Ingredients:
12 doves
Salt and pepper
Flour
1/3 cup butter or margarine
1 small onion, chopped
2 carrots, chopped
Fresh parsley, chopped (or parsley flakes)
1 cup chicken broth or chicken bouillon
1/2 cup dry white wine
Directions:
Preheat oven to 350 degrees F
Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture
Melt butter in heavy skillet and place the birds in pan breast side down
Saute, turning birds often until browned on both sides
Remove birds from skillet and place them in a casserole dish with lid
Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine
Cover dish and bake birds for 45 minutes
Spoon wine gravy over the birds when serving
Serves 4-5 people
Wild Turkey Carnitas
Ingredients:
2 turkey legs or wings, 1-2 turkey thighs
Kosher salt
5 tablespoons lard or olive oil
1 tablespoon juniper berries
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon oregano
1 small cinnamon stick
2 cloves
3 dried small chiles, such as an arbol
3 bay leaves
1 tablespoon honey
Juice of half an orange
Directions:
Remove the skin from the turkey, save it to make cracklins if you wish
Debone the turkey leg if you can — this is not required, but it the meat cooks better when deboned
In a large Dutch oven or large lidded pot, heat 3 tablespoons lard over medium heat
Salt the turkey and brown well
Do this in batches and take your time
Pour in the herbs and spices and enough water to come up about 2/3 of the meat in the pot
Cover and simmer for 2 hours
After 2 hours, turn the meat over and bring it to a simmer — uncovered this time
Simmer for 1-2 hours, turning every half hour
Let the liquid boil down
You will get a sense of how done it is when you turn the meat
You want it to be practically falling off the bone
When it is tender, remove from the pot and let it cool
Shred with two forks or your fingers
Add 2 tablespoons of lard to a frying pan and brown the meat as much as you like
Make a mix of soft and crispy
At the very end, drizzle in about a tablespoon of honey and the juice of half an orange
Serve…well, any way you like it: Sandwiches, ravioli filling, a topping for rice, in a taco or burrito
Barbequed Smoked Wild Turkey
Ingredients:
Bird (wild, domestic or peafowl)
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)
Liquid to be injected into the bird
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into the bird
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil
Directions:
The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe
Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat
This works especially well for wild birds because it adds internal moisture
It will not make the meat greasy
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches
Put a lid on the jar, and refrigerate for at least 24 hours before using
Combine the paste ingredients until it becomes of a paste consistency
Add the oil after grinding the other ingredients with a mortar and pestle or by some other means
Mix well
Rub the paste under the skin of the turkey carefully
Rub the paste also inside the cavity
Cover the bird in plastic and place in refrigerator
The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing
Get the smoker ready
Bring the temperature up to 200 - 230 degrees F
Wrap the bird in wet cheesecloth and secure the ends
Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound
The internal temperature should reach 180 degrees F
Re-wet the cheesecloth periodically
It must stay wet
After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil
After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker
Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly
Baste every half hour if you can
When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing
Serve with your favorite store-bought or home-made barbecue sauce
aph here.
Brined and Roasted Wild Turkey
Ingredients:
1 wild turkey (10-14 lb)
Brine:
5 quarts water
1/2 C. salt
1/4 C. brown sugar
1 tbsp Worcestershire sauce
1 tsp soy sauce
Seasoning:
1/4 C. lemon juice
1 C. butter, melted
1/8 tsp pepper
1 tsp salt
4-6 slices bacon
Basting Sauce:
1/4 C. butter, melted
1/3 C. white wine
Directions:
Mix brine ingredients
In a large, clean bucket (or any clean, non-reactive container you have), immerse turkey in brining mixture for 24 hours
Drain and dry very thoroughly
Set out one additional hour to dry completely
Rub outside and inside of turkey with lemon juice
At this point, you make want to smoke the turkey for added flavor, as smoked wild turkey is particularly good (However, this is optional.)
If smoking, smoke six hours according to your smoker's directions
If stuffing the turkey, stuff it at this time using the recipe of your choice
Mix butter, pepper, and salt, and rub mixture on skin and into cavity of turkey
Lay bacon slices over breast meat
Place the turkey breast side up in roasting pan
Mix melted butter and white wine
Bake in 325 degree oven about 3 to 3 3/4 hours (cook time will be less if turkey is smoked, more if turkey is stuffed), basting occasionally with butter and white wine mixture
Turkey is ready when legs and joints move loosely and internal temperature reads 165 degrees F
Italian Turkey Steaks
Ingredients:
Olive oil
2 red bell peppers
2 garlic cloves, finely chopped
2/3 C white wine
14 oz canned cannellini beans
1 turkey breast cut into 4 steaks
1 red onion
1 1/4 C stewed tomatoes
1 tbls marjoram
3 tbls breading
Directions:
Place some olive oil in a skillet and add turkey steaks to medium heat
Cook about ten minutes, turning occasionally, until golden.
Take turkey out of skillet, transfer to plate
Slice bell pepper into strips, removing seeds
Slice onion, add peppers and onions to skillet where, cook over low heat for 5 minutes or until soft
Next, add garlic, cook for additional 2 minutes
Return turkey to skillet, add tomatoes, wine and marjoram
Bring to boil, reduce heat and cover
Simmer, stirring occasionally, for 25-30 minutes or until turkey is fully cooked
After turkey is done, drain and rinse cannellini beans before stirring them into skillet mixture
Simmer another 5 minutes before sprinkling bread crumbs over meal
If you desire a crust, place the dish under a pre-heated medium hot broiler for 2-3 minutes
Wild Turkey Breast
Ingredients:
1 wild turkey breast half
8 oz zesty italian salad dressing
8 oz white wine
1 small reynolds oven cooking bag
Creole seasoning
Lemon pepper seasoning
1/2 C butter
2/3 C olive oil
Directions:
Mix Italian dressing and wine together
Pour mixture into a 1 gallon size ziplock bag
Add turkey breast and marinate overnight, turning breast at least once
Drain off marinade and discard
Sprinkle turkey breast with seasonings
Place in oven roasting bag
Melt butter in the olive oil and add to turkey breast
Place roasting bag and turkey breast in 9"x5" loaf pan
Bake at 350° for 1 1/2 hours
Wild Turkey Marsala
Ingredients:
3/4 to 1 pound of skinless turkey breast
Salt
1 cup flour
1 tablespoon fresh rosemary, finely chopped
2 smashed cloves of garlic
1 pound chopped fresh mushrooms (any kind)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup Marsala wine
1/2 cup chicken, turkey or wild game stock
Parsley for garnish
Directions:
Once the turkey breast has been pounded, salt it well and set aside until it comes to room temperature, about 15 minutes
In a large saute pan, heat the butter and olive oil over medium-high heat until the butter froths
Add the smashed garlic and turn the heat to medium-low
Meanwhile, dredge the turkey in flour
By now the garlic should be browned
Do not let it burn
Remove it and add the turkey cutlets
Turn the heat to medium and fry gently
Don’t kick the spurs to it, or the breading will burn
After 2-3 minutes, depending on how thin you pounded the cutlets, flip and cook another 1-2 minutes
When the meat is cooked, remove it to a paper towel
Turn the heat to high and add the mushrooms
Saute these until they begin to brown, about 4-5 minutes
Add the Marsala and the stock
If there are any burned bits on the bottom of the pan, scrape them up with a wooden spoon
Let this boil down until it gets syrupy, which should take 2-4 minutes
As soon as it gets syrupy, put the cutlets back in the pan and swirl around to coat
Turn over and do the same on the other side
Serve at once
Wild Turkey Risotto
Ingredients:
1 cup Arborio or Carnaroli risotto rice
1 1/2 tablespoons butter
1 large shallot, finely chopped
5 cups good turkey broth
1-2 tablespoons finely chopped sage
1/2 cup grated pecorino cheese
Salt
Directions:
Make sure your turkey broth is hot in a nearby pot
Heat the butter in a saucier or medium pot over medium-high heat
Let it brown, and the moment it does, add the shallot and saute 2-3 minutes, stirring often
Add the rice and stir-fry it for 1-2 minutes, coating the grains with the butter
Start with 2 ladles full of the hot stock, about 1 cup
Stir vigorously, then gently, almost constantly as the broth evaporates and becomes incorporated into the rice
When the liquid is almost gone — you do not want the bottom of the pot to sizzle — add another ladle full of stock and repeat the stirring
If you don’t stir constantly you will not get the creamy starch to come off the rice and make your sauce
After 2-3 ladles full of stock has gone in, add the sage
Start with 1 tablespoon, and if you want to add more, do so near the end of the cooking time
Taste for salt and add is needed; it will depend on your stock
Continue this for about 25-30 minutes
Taste the rice after 20 minutes, and then monitor it
You may need more or less than 5 cups of broth
I like my risotto loose, so I add another splash of broth in at the end
Once your rice is done to your liking, stir in the cheese and let it cook another 1-2 minutes
Serve at once
Wild Turkey Breast in Wine Sauce
Ingredients:
2-3 lbs Turkey breast, cut into strips
4 T flour
1/2 tsp onion salt
1/2 tsp pepper
2 tsp paprika
1 tsp sage
2 T cooking oil
1/2 cup dry white wine
8 Oz Fresh mushrooms, sliced
1 bunch chives, chopped
Directions:
Combine flour, salt, pepper, paprika and sage in a small paper or plastic bag
Add turkey breast strips and shake to coat
In a frying pan, brown turkey in hot oil
Add wine, mushrooms and chive
Cover and simmer until tender, about 45-50 minutes
Chicken Fried Wild Turkey
Ingredients:
5 lb. turkey breast, de-boned and cut into strips
Italian dressing (enough to cover turkey strips)
1 tsp. garlic powder
1/2 tsp. liquid smoke • 2 C. milk
2 eggs
2 C. flour
Kosher salt & freshly ground black pepper, to taste
Canola oil
Gravy Ingredients:
2 Tbsp. butter
Salt & pepper, to taste
2 Tbsp. flour
1 C. milk
Kitchen Bouquet
Directions:
Combine the Italian dressing, garlic powder and liquid smoke and mix well
Marinade the turkey strips in the mixture for several hours, or preferably overnight
In a small bowl, beat the eggs first and then add the milk; mixing well
In another bowl add the flour, salt and pepper
Dip the turkey strips into the egg mixture and then dust with the flour and seasonings
Deep fry until golden brown and the juices run clear. Drain
To make the gravy, melt butter in a saucepan and add salt and pepper
Slowly add flour and cook for a minute or two
Slowly add milk and stir continually until mixture thickens
Add a little Kitchen Bouquet to darken the gravy
Plate chicken-fried turkey strips and top with gravy
Pan-Fried Wild Turkey
Ingredients:
2 C bread crumbs
6 eggs
1 tbsp homemade garlic powder
1 tbsp homemade onion powder
2 lb turkey breast, cut into strips
Canola oil for frying
Directions:
Preheat oven to 375°
Place the bread crumbs in a shallow bowl or on a plate
In another bowl, whisk the eggs with the garlic and onion powder
Dip fillets in eggs, then coat with crumb mixture
In a large skillet over medium-high heat, heat oil and test cook with one fillet before cooking fillets in batches
Fry for 3 minutes on each side or until flakes easily with a fork and is a deep golden brown
Cajun Deep-Fried Wild Turkey
Ingredients:
1 (10-15 lb) unstuffed wild turkey
5 gallons peanut oil
2 tbsp Cajun seasoning
1 stick butter or margarine
1/2 tsp garlic powder
1/2 tsp cayenne pepper (optional)
Directions:
Pour peanut oil into a 10 gallon pot
Put pot on propane cooker and heat oil to 375 degrees
Have turkey completely thawed and dry turkey thoroughly
Tie two cotton strings around the carcass so bird can be easily lifted out of oil
Carefully submerge turkey in oil
Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top
Remove bird from oil, and immediately dust heavily with cajun seasoning
Melt butter or margarine, and add to it garlic powder and cayenne, if desired
Brush turkey with butter mixture
Allow to cool 20 to 30 minutes before carving
Yield 12 to 16 servings
Southern Fried Wild Turkey
Ingredients:
1 wild turkey breast cut into strips
1 C buttermilk
1 tsp garlic powder
1 tsp onion powder
1 C all purpose flour
1-2 tsp seasoning mix
1 C panko bread crumbs
2-3 C peanut oil
Directions:
Mix the buttermilk, garlic powder and onion powder together in a large bowl
Soak turkey strips in the mixture for at least 3 to 4 hours, or overnight
Spread panko bread crumbs out on the surface of a large plate and sprinkle with seasoning mix
Dip marinated turkey strips into the seasoned bread crumbs and coat generously
In a large cast iron skillet or pot, heat the oil to 375°
Fry turkey strips until golden brown
Do not fill the pot
That will cause the temperature to drop to low and the turkey strips will not fry properly
Cook in several batches, if needed
Allow the strips to cool on a plate lined with paper towels to soak up excess oil
Turkey Fingers
Ingredients:
2 turkey breasts
2 C of bread crumbs
1/2 C orange marmalade
3 eggs
Olive oil
1/2 C mustard
Directions:
Cut the breast fillets into strips that are one inch wide and five inches long
Beat three eggs and dredge the strips through the eggs
Next, dredge the turkey strips through the bread crumbs
Coat the bottom of a fry pan with two tablespoons of olive oil or vegetable oil
Cook the strips on a medium-high heat
Fry each side for at least five to six minutes or until golden brown
It is always advisable to use a meat thermometer when testing meat to see if it is done
Here's a little hint I like to use when I cook with this recipe
Lay the strips on a cutting board and cover them with wax paper
Use a meat mallet to pound the strips until they are thin
They cook faster and more evenly when flattened
You have to have dipping sauce if you are going eat turkey fingers
Take a half of a cup of orange marmalade preserves and mix it with a half of a cup of mustard
If you cook this over a medium heat for about five minutes while stirring frequently you will have a great homemade sauce
Boneless Turkey Breast Stuffed with Oysters
Ingredients:
1/2 boneless turkey breast with skin (about 3-1/2 pounds)
1 tablespoon olive oil
1/2 cup chopped onions
1/4 cup chopped green peppers
1/4 cup chopped celery
2 tablespoons unsalted butter
2 cups fresh breadcrumbs
4 large garlic cloves, minced
3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
8 ounces (about 1 dozen) large oysters with juices
Salt and pepper to taste
2 cups frozen spinach leaves, thawed and drained
2 tablespoons freshly grated Parmesan cheese
1 can (14.5 ounces) low-salt chicken broth
1 cup dry red wine
2 tablespoons unsalted butter
Directions:
Preheat oven to 400° F
Butterfly the turkey, skin side down
Cover with plastic wrap and pound until thin and flat
Sprinkle with salt and pepper
Meanwhile, heat olive oil in a large skillet over medium-high heat
Add the onions, celery and green peppers; sauté until softened, about 5 minutes
Remove from pan
Add the 2 tablespoons butter to the pan
Add the breadcrumbs, garlic and parsley; sauté until lightly browned, about 5 minutes
Return the vegetables to the pan; add the oysters and their juices
Stir once and then remove the pan from the heat
The oysters should still be very plump and slightly undercooked
Add salt and pepper to taste
Continue to stir until well-combined
Cool slightly
To stuff the turkey, first layer the spinach leaves on the flattened breast
Spread the oyster mixture over the spinach, being certain to spread out the oysters
Sprinkle with the Parmesan cheese
Roll the breast, tucking in the ends as you roll
Tie the roll with butcher's twine
Sprinkle with salt and pepper
Heat a little olive oil in an oven proof skillet or sauté pan just large enough to hold the turkey roll over high heat
Place the turkey, skin side down, in the pan and sear until lightly browned, about 2 minutes
Turn the turkey skin side up and place in oven
Roast for about 50 minutes or until thoroughly cooked but not overdone
Baste occasionally
Remove turkey from pan and place on cutting board to rest
Meanwhile, make the sauce
Place the roasting pan on a burner over high heat
Add the chicken broth and wine
Cook until reduced, about 10 minutes, scraping up all the browned bits
Turn off the burner, add the butter and whisk until incorporated
Cut the turkey into slices; serve with the sauce
Notes: Do not overstuff the turkey roll
If you have extra stuffing, place it in a mound in the roasting pan aside of the turkey
Baste it when you baste the meat
Spiced Goose with Apples & Fried Sage
Ingredients:
2 greater Canada goose breasts or 4 snow goose/large duck
2 large honey crisp apples
1 small shallot
1/4 C. Calvados (apple liquor)
1 & 1/2 c. chicken stock
1/8 tsp. each of dried & ground cinnamon & clove
1/2 tsp. dried sage
pat of butter/ghee
salt & pepper
oil for cooking
fried sage for garnish
Directions:
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Preheat oven to 350º. If you are using a greater Canada goose, slice one of the breast in half for 2 servings. One end will be significantly thicker than the other so pound it out to even out the thickness. If you haven’t pre-salted your goose, season the meat liberally with Salt and Pepper and let it sit at room temp until ready to cook.
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Core apples and drizzle enough oil over to coat. Place in a baking dish and roast in the oven for about 30 – 45 min., until tender but not too mushy.
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While apples are roasting, make the sauce. Preheat a sauce pan at med/med-high and add a Tbsp. of oil to pan. Add shallots and brown, stirring only occasionally. Deglaze pan with Calvados, scraping up any bits stuck to the bottom. The pan should be pretty hot at this point so let alcohol in the calvados burn off for a few seconds, then add stock, cinnamon, cloves and dried sage. Reduce heat to med/low. let sauce gently simmer.
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Allow the sauce to cook down for about 20 minutes or so, until it begins to reduce to about half. At this point you can begin tasting to see how much longer it needs to reduce.
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Once your sauce is ready, use a fine mesh strainer to strain the shallots from the sauce into a large bowl. Discard the shallots and pour the strained liquids back into the saute pan and add a pat of ghee or butter. Season to taste with salt and pepper. It should be significantly reduced into a rich and flavorful sauce. Keep warm until ready to serve.
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While the sauce is reducing and the apples are roasting, heat a large saute pan over high heat. *If you chose to fry sage you can use the same pan and same oil as long as it is not burnt. If not, add a tablespoon of oil and once hot, add the goose breast. Allow it to sear, undisturbed for about 3-4 minutes on each side. Transfer the meat to a sheet pan and place in the hot oven to finish cooking. *If you have an oven proof saute pan you can transfer the whole pan into the oven after flipping instead of placing on a sheet pan.
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For medium rare, remove the goose after about 8 minutes and let it rest on a cutting board under foil to allow the juices to flow back into the meat and until all the other components to the dish are finished.
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To serve, slice the roasted apples into thick wedges and plate with the goose, sauce and fried sage.
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