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Lemon
Pepper Duck
Ingredients:
• Boneless Breast of Duck
• Lemon Pepper
• Season Salt
• Marinade (optional)
Directions:
• Take the duck breast, boneless, and season each
side with
some lemon pepper and season salt.
• Grill it over charcoal on the side of the coals.
(It won't take
long.)
• Duck should be pink inside. If you want it done
more than,
pink turn off the lights and eat it by
the camp fire.
• Try something different with them. I put them in
some kind of
marinade and wrap them in foil.
• Good canidate for a crock pot recipe also.
• Great on a nice sunday when you just sitting around
watching
a football game! And getting the boat
ready for the next trip!
If you don't eat them, don't shoot them!
Chicken
Fried Duck
Ingredients:
• Deboned Duck Breast, no skin
• Water
• Milk
• Salt & Pepper
• Herbs de Province or your favorite seasoning
• Peanut Oil
• Buttermilk Directions:
• Soak the duck breasts in salt water for at least a
day
• Beat the breasts with a meat hammer to a 1/2 inch
thickness
• Soak the breasts in buttermilk
• Season the flour with seasoning
• Roll breasts in the flour
• Add to the heated oil and fry until golden brown
Crock
Pot Duck Breasts
Ingredients:
• 6-8 Skinless Duck Breasts
• 1 Bottle of your favorite BBQ Sauce
• 1/2 Can Pineapple Chunks
• 1 Green or Red Bell Pepper Sliced
• 1 Onion, chopped
• 2 Cloves Minced Garlic Directions:
• Place 4 of the breasts in the bottom of the crock
pot
• In a large bowl, combine the BBQ sauce, pepper,
onion, garlic
and pineapple
• Pour 1/2 of the mixture over the duck in the crock
pot
• Place the rest of the ducks in the crock pot and
add remaining
mixture
• Cook on low for 8-9 hours
Duck
Chili
Ingredients:
• 2 lbs Duck Breasts, cubed
• 5 Cloves Garlic, chopped
• 5 Medium Onions, chopped
• 4 Green Peppers, chopped
• 2 Cans Tomato Sauce
• 1 Can Tomato Paste
• 6 Red Peppers
• 3 or 4 Chili Peppers
• 1 1/2 tsp Tabasco Sauce
• 2 Tbsp Chili Powder
• 1 tsp Salt
• 1 tsp Cayenne Pepper
• 2 Cans Chili Beans Directions:
• In a Dutch oven, add 2 Tbsp oil and brown duck
breast
• Add garlic, onions and green pepper, saute until
done
• Add the remaining ingredients and simmer for 2
hours
Duck
Marinade
Ingredients:
• 1 - 16 oz bottle of Kraft House Italian Dressing
• 1/2 - 1 Cup Soy Sauce
• 1 Tbsp Worcestershire Sauce
• A little pepper, either white or black Directions:
• Mix together and pour over duck breasts in a
glass baking dish
• Pierce meat so marinade works through
• Refrigerate covered for at least 4 hours
• Grill meat on med/low setting until done
• Place meat in slow cooker with 1 cup of wine and
cook slowly all day
• Meat will be very tender
Fried
Duck Nuggets
Ingredients:
• Duck Breasts
• Favorite Steak Sauce
• Flour
• Salt & Pepper
• Oil Directions:
• Soak breasts in salt water overnight if possible
• Remove from salt water and pat dry
• Cut into bite size pieces
• Dip meat into the steak sauce, coating evenly
• Roll in flour and salt and pepper
• Heat oil and fry duck pieces until golden brown
Grilled
Duck
Ingredients:
• 4 Duck Breasts, cut into 1 inch cubes
• 1 Bottle of Italian Dressing
• 1/2 Package of Bacon
• Toothpicks Directions:
• In a large bowl combine the duck and the italian
mix
• Cover and refridgerate at least 1 hour or
overnight if
possible
• Cut bacon in half
• Wrap each cube with a piece of bacon and secure
with a
toothpick
• Grill 10 minutes turning once
Mushroom
Duck
Ingredients:
• 2 Duck Breasts
• Flour
• Salt & Pepper
• 1 Small Onion, chopped
• 1 Tbsp Butter
• 2 Tbsp Olive Oil
• 2 Cups Sliced Mushrooms
• 1/2 Cup Teriyaki Sauce Directions:
• Season the flour with salt and pepper and roll the
breasts
in the flour to coat
• Heat the olive oil and butter in a skillet over
medium heat
• Add the duck breasts and cook until done (15-20
minutes)
• Saute the onions in another pan until soft, add the
mushrooms and teriyaki sauce and heat through
• Add the duck breasts to the sauce
Wild
Game Stir Fry
Ingredients:
• 1 Cup Duck, Cut into bit size pieces
• 1/2 Cup Soy Sauce
• 1 tsp Corn Starch
• 1 tsp Sesame or Peanut Oil
• 1 tsp Red Wine Vinegar
• 1/4 Cup Chopped Roasted Peanuts
• 1 tsp Green Onions Chopped
• 1 Tbsp Oil
• 1 Tbsp Ginger Root
• 1 1/2 tsp Red Pepper Flakes
• 1 Cup Chicken Stock Directions:
• Marinate the meat in 1 Tbsp soy sauce and corn
starch, set
aside
• Combine the remaining soy sauce, oil, broth, red
wine and
vinegar together, set aside
• Combine the green onions and peanuts
• Heat the oil and saute the ginger root and the red
pepper
flakes for 45 seconds
• Add the meat and marinade and stir fry for 1
minute
• Add the other liquid ingredients and stir until
translucent
• Add the green onion and peanuts and stir until
combined
• Serves 2-3
Grilled
Duck with Jalapeño Slices
Ingredients:
• Breast of Ducks
• Bacon, cut in half
• Toothpicks
• Pepper Jack Cheese
• Jalapeño Pepper Slices
Directions:
• Cut breast in cubes then butterfly
• Insert cheese and pepper slices
• Wrap in bacon and secure with toothpick
• Grill until bacon is done and duck is med-rare
Allegro
Duck
Ingredients:
• Breast of Ducks
• Jalapeño Pepper Slices
• Bacon
• Cream Cheese
• Allegro Hot and Spicy Marinade
• Toothpicks
Directions:
• Take one side of duck breast and butterfly open
• Place jalapeño slice and cream cheese in middle and
fold
closed
• Place bacon around breast and secure with a
toothpick
• Marinate overnight in Allegro Hot and Spicy
• Place on hot grill (charcoal is best) and cook on
each side about 5-7 minutes
• Do not overcook! Remove from grill and enjoy
GOOSE
RECIPES
Crock
Pot Goose
Meat Tacos
Ingredients:
• One Large Goose Breast or
Two Snow Goose Breasts
will provide enough meat for 10 to 14
tacos
• 3 Bay Leaves Two Dashes of Allspice
• 1/2 teaspoon Worcestershire Sauce
• 1/4 Cup of Water
• Pepper
• Salt
• 1 Medium Onion
• 1 Clove of Garlic
• Cheese
• Lettuce or Cabbage
• Tomatoes
• Hot Sauce or Salsa
Directions:
• Coat the breast with flour and brown it in a frying
pan that has
been oiled.
• While the meat is browning place 1/4 cup of water
in a crock pot and turn the temperature setting to high.
• Chop the onion into small squares and set to the
side.
• Add 3 Bay leaves, two dashes of
allspice, a 1/2 tea spoon of Worcestershire sauce and some pepper
to the crock pot.
• Once the meat is well browned, on each side, place
the meat in the crock pot and cover.
• Place the onion and some oil into the frying pan
that was used for browning the meat.
• Cook the onions until they turn clear.
• When the onions are done use a garlic press to add
one clove of garlic.
• Cook lightly and stir it into the onions.
• Add a 1/4 cup of water to the onions and allow the
mixture to simmer so all of the browned meat will come loose from
the bottom of the pan.
• Use a wooden spoon or spatula to scrape the browned
meat away from the pan, when the meat is loose place the entire
mixture into the crock pot.
• Leave the setting on high for one hour then turn
the setting to low and leave the meat to cook for another 6 to 7
hours.
• The meat is done when two forks can be used to
separate the meat into fibers.
• Remove the bay leaves from the pot when the meat is
done.
• Place the cooked meat on a cutting board and use
two dinner forks to pull it apart.
• Separate out the connective tissue that is in the
middle of the breast.
• Place the shredded meat back in the juices that are
still in
the pot.
• Salt and pepper the mixture to fit your taste.
• This may be used immediately or it will hold in the
refrigerator for several days.
• What you have now can be used in tacos.
• Warm the tacos then place some meat down the
center.
• Add cheese, lettuce and tomatoes.
• Finely shredded cabbage may be substituted for the
lettuce.
• Add a dash of hot sauce or salsa and enjoy your
taco dinner.
Waterfowl
Sandwiches
Ingredients:
• Goose or Mallard Breast Meat
• Virgin Olive Oil
• Powdered Garlic
• Mayonnaise
• Salt
• Pepper
• Lettuce
• Tomatoes
• Horseradish or Mustard
• Cheese
• Pickles Directions:
• To prepare waterfowl for a sandwich cook the breast
meat on
a BBQ. The timing for using this recipe
requires a gas BBQ grill which has a cover.
• Preheat the BBQ on a high setting so it will be hot
when ready
to cook. This should take about 10
minutes.
• While the BBQ is heating up remove all of the fat
and
connective tissue from the breast.
• When determining the amount of meat to cook. Plan
on using
one snow goose size breast for two sandwiches.
One mallard
breast will make one sandwich.
• When the breast is ready to be cooked place the
meat on a
dinner plate and cover the meat with a very
thin layer of
virgin olive oil.
• Before placing the meat on the BBQ sprinkle one
side of
the breast with a heavy layer of powdered
garlic. The breast should turn white from the powder.
• Then place the meat with the garlic side down on
the grill.
Before shutting the lid sprinkle the
meat with another layer of garlic powder. Now there is garlic on
both sides of the meat.
• Close the lid and set the timer.
• Cook birds the size of mallards for 3 minutes on
each side,
small honkers and snow geese should be
cooked for 3 1/2
minutes on each side and larger honkers
should be cooked
for 4 to 5 minutes on each side. Do not over
cook the meat.
• The meat should be rare in the center when done.
• Once the meat is cooked put it on a plate and allow
it to cool
before placing it in the refrigerator. The
meat should be
stored in a sealed container or the
refrigerator will take on a
garlic odor.
• Allow the meat to get well chilled. I leave mine in
the
refrigerator over night.
• Remove the meat from the refrigerator and place it
on a
cutting board.
• Cut the meat as thin as possible. Make each slice
as large as possible by cutting the meat at angle almost parallel
to the
cutting board.
• Only cut enough meat for the number of sandwiches
to be made.
• Cooked breast meat will stay moist in the
refrigerator for several days.
• When making a sandwich just follow the same
technique for a
roast beef sandwich.
• Use mayonnaise, salt and pepper, lettuce and
tomatoes.
• The lettuce and tomatoes I use are fresh from my
garden so
that makes each sandwich just that much
better.
• Horseradish or specialty mustards may be used as a
spread
to give the sandwich added zest.
• Cheese and pickles are good additions to the
sandwich also.
• Precooking the breast meat and chilling it makes it
easy to
prepare a sandwich. I think you will like this
idea.
Broiled
Goose Breast
Ingredients:
• 2 Deboned Goose Breasts
• 4 tsp Grated Onion
• 1/4 Cup Grated Carrots
• 1 tsp Sage
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 Cups White Wine Directions:
• Remove skin from the breast
• Combine the ingredients in a large bowl or zip
lock bag
and add the breasts
• Place in fridge for at least 8 hours
• Remove from marinade and pat dry
Goose
Bacon Wraps
Ingredients:
• Goose Breast
• Your favorite bacon
• Worcestershire Sauce
• Toothpicks Directions:
• Cut Goose Breast into chunks
• Wrap meat completely with bacon and hold together
with toothpick
• Place in bowl and completely cover with
Worcestershire
Sauce
• Best to Marinate the day before
• Slow cook on grill until desired ‘doneness’
• Don't over-cook or the Goose will dry out
Goose
Casserole
Ingredients:
• 4 Cups Goose, diced
• 2 Cups Wild Rice
• 7 Cups Chicken Broth
• 4 tsp Chopped Onion
• 1 tsp Chopped Garlic
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 Cup Mushrooms, chopped
• 1/2 tsp Butter
• 1/2 Cup Celery, chopped
• 1 Pint Heavy Cream
• 1/4 Cup Parmesan Cheese Directions:
• Cook the rice in 5 cups of the chicken broth until
done
• Mix the remaining ingredients and pour into a
baking dish
• Sprinkle with parmesan cheese
• Bake at 350 degrees for 1 hour
Goose
Gravy & Pasta
Ingredients:
• Debreasted Goose
• Seasoned Flour
• Corn or Peanut Oil
• Chicken Stock
• Favorite Wine
• Vegetables
• Onion
• Favorite Pasta Directions:
• Debreast your goose and slice into 1/4 inch slices
• Place all pieces into a baggie containing seasoned
flour
• Shake well and saute lightly on either corn or
peanut oil
• De grease the pan and deglaze the pan bottom
• Place all sauteed pieces together with the
deglazed pan
drippings into a slow cooker
• Fill with water, chicken stock and/or favorite
wine
• Cover and cook for at least 5 hours, on low
(200-250 degrees)
• Slice your root vegetable, onions, etc and cook
them until soft
• You will end up with a rvery rich and dark gravy
• Cook a pound of your favorite pasta al dente
• Serve platters of pasta covered with your cooked
goose,
Bon Appetite!
Goose
Marinade
Ingredients:
• 1 - 16 oz bottle of Kraft House Italian Dressing
• 1/2 - 1 Cup Soy Sauce
• 1 Tbsp Worcestershire Sauce
• A little pepper, either white or black Directions:
• Mix together and pour over goose breasts in a glass
baking
dish
• Pierce meat so marinade works through
• Refrigerate covered for at least 4 hours
• Grill meat on med/low setting until done
• Place meat in slow cooker with 1 cup of wine and
cook slowly
all day
• Meat will be very tender
Goose
Nuggets
Ingredients:
• 1-2 Goose Breasts cut into 3" cubes
• Beer
• Italian Dressing
• Bacon Directions:
• Mix the beer and Italian dressing (equal parts)
and place in
zip lock bag
• Marinate meat in the mixture overnight
• Cut bacon into pieces
• Wrap each 3 inch cube with a piece of bacon and
secure with
a toothpick
• Place on the grill and turn as bacon cooks
Goose
Strips
Ingredients:
• 1 Goose Breast cut into 1/4 inch strips
• Flour
• Favorite Seasoning
• Peanut Oil Directions:
• Heat oil in heavy skillet
• Place flour and seasoning in zip lock bag
• Add goose strips and shake until coated
• Fry the strips in the hot oil 2-3 minutes on each
side
• Drain on paper towels
Goose
Kabobs
Ingredients:
• Goose Breasts
• Red Wine
• Cajun Seasoning
• Kabobs Directions:
• Cut goose breasts into 2 or 3 inch cubes
• Marinade in red wine for 30 minutes
• Rub with cajun spices
• Skewer on kabobs and grill until slightly charred
on the
outside
Hot Goose
Ingredients:
• Goose Breast, cut into thin sliced 1/4"
strips
• Jalapeño Peppers, cut in half lengthwise and seeds
removed
• Sliced Cheddar Cheese
• Bacon
• Toothpicks
• Foil Directions:
• Take a slice of cheese and stuff it into a pepper
half
• Wrap cheese stuffed pepper with a slice of goose
and then
with bacon. Secure with toothpicks
• Repeat process
• Cover grill with foil. Cook poppers over medium
heat until
done
Goose
Stew
Ingredients:
• 2 Large Goose Breasts, cubed
• 1 Large Onion, chopped
• 1 Clove of Garlic, chopped
• 2 Tbsp Extra Virgin Olive Oil
• 3-4 Large Potatoes, cubed
• 1 Bunch of Carrots, diced
• 1 Turnip, cubed
• 1 Bunch Celery, chopped
• 3 Cans of Beef Broth
• Salt and Pepper
• Garlic Powder
Directions:
• In a large soup pot, heat the oil. Saute the
garlic, onion and
some of the chopped celery for 2 to 3 minutes
• Add the goose meat and continue to cook over medium
low
heat for about 8 minutes or until the meat is
browned on all
sides. Stir often to brown evenly
• Add the broth and bring to a boil. Reduce heat and
simmer
1 hour
• Add the potatoes, carrots, turnip and celery. Add
salt, pepper
and garlic powder to taste
• Return to a boil then reduce heat and simmer for 30
minutes
or until the vegetables are tender
• Serve and Enjoy!
Smoked
Goose Breast
Ingredients:
• 1/2 goose breast
• Soaked cherry wood chips
• 1 pound fresh tart cherries, pitted
• 1 orange, zest and juice
• 1 cup red wine
• 1/2 cup sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
Directions:
• Season goose breast with salt, pepper, onion and
garlic
powder.
• Put in barbeque or smoker with wet cherry wood
chips.
• Smoke for 1-2 hours depending upon your barbeque.
• The goose should be medium when done.(If you need
to,
it can be finished in the oven or over a
regular barbeque
flame.)
• Zest orange and set aside. While goose is cooking
put
cherries, sugar and orange juice into
sauce pan.
• Bring to a boil then reduce heat and let simmer
until cherries
are soft and break up a bit. The glaze
will get very thick.
• As the goose breast becomes done, add the one cup
of red
wine and allow it to simmer to
incorporate.
• Slice the goose breast and smear with the cherry
compote.
• Sprinkle the zest over the top of the warm goose
and sauce
and enjoy. (I typically serve a nice
green salad and some
roasted veggies with this dinner as the
goose is very
decadent.)
Goose
Fahitas
Ingredients:
• Goose Breasts
• Onions
• Green Peppers
• Fahita Mix
• Tortillas Directions:
• Slice goose breasts thin and cook it just till it's
brown on both
sides, (meat will be slightly pink in the
middle)
• Remove from heat and saute onions and green peppers
• Add your favorite Fahita mix (follow directions)
• Return the goose to the mix for 3 minutes
• Serve on tortilla's, good way to use them up!
Venison
Allegro
Venison
Ingredients:
• 5 lbs of Venison Back Strap or Tender Loin
• 1 Bottle of Allegro Marinade (Original or Hickory)
• 1 lb of Bacon sliced in 6 inch slices
• Toothpicks Directions:
• Slice venison 1/4 inch thick and 6 inches long
• Place the bacon on top of the venison and roll it
and place a
toothpick through the end
• Marinate the meat in the Allegro either after it's
rolled or the
venison alone before you roll it
• Marinate for 24 hours or vacuum to decrease the
time
• Grill the meat until the bacon is done to your
satisfaction,
Enjoy!
Venison
Chili
Ingredients:
• Cooking venison with a fattier meat like Italian
sausage really brings out the venison
flavor while
keeping it from getting too dry
• 1 lb ground venison (or cubed venison steak, or
lean ground beef, bear or other game)
• 1 lb bulk hot Italian sausage
• 2 Cups (1 pound) dry beans, soaked overnight
(I use equal parts small red beans,
Great Northern
beans, black beans and pinto beans)
• 1 Cup Chopped Onions (about 1 medium)
• 2 Cloves Garlic, minced
• 10 Tbsp Chili Powder (yes 10)
• 1 tsp Brown Sugar
• 3 Tbsp Worcestershire Sauce
• 1/2 tsp Cayenne Pepper, or to taste
• Hot Green Peppers, chopped (optional)
• 2 Tbsp Cornmeal
• 1 Tbsp Cocoa or 1 oz Unsweetened Chocolate
• 1 Tbsp Butter
• 1 Cup Beef Broth
• 1 Small Bottle Heintz brand chili sauce (about
1 1/2 cups) Directions:
• Soak the beans overnight, then drain and cook in a
big pot
with plenty of water until tender (2
hrs)
• Drain but reserve 2 cups of cooking water
• Brown meat all together with the onions and garlic
• Combine all ingredients with 2 cups bean liquor in
stew pot
and simmer uncovered for 45 min to an 1
hour
• Serve topped with cheddar cheese, chopped onion or
chives
as desired
• Great with corn chips and beer
• Makes 6-8 servings
Venison
Tenderloin
Sandwiches
Ingredients:
• 2 large Onions, sliced
• 2 cans Mushrooms, drained
• 1/4 Cup Butter or Margarine
• 1/4 Cup Worcestershire Sauce
• 8 Venison Steaks
• 1/2 tsp Garlic Powder
• 1/4 tsp Pepper
• 1/2 tsp Salt
• 4 Hardshells, split Directions:
• In skillet sauté onion and mushrooms in butter and
Worcestershire sauce until onions are
tender
• Flatten steaks to 1/2 inch thick; add to skillet
• Cook over medium heat until meat is cooked (about
3 min
on each side)
• Sprinkle with garlic powder, pepper and salt
• Place 2 steaks on each roll and top with onions
and
mushrooms
• Serves 4
Grilled
Venison
Ingredients:
• 4 lbs. Venison Back Strap or Tenderloin
• 1.5 Cups of Virgin Olive Oil
• 4 Tbsp Soy Sauce
• 4 Tbsp Montreal Steak Seasoning Directions:
• Slice into 1/2 inch steaks soak in salt/vinegar
water for 1 hour
• Pour water off, rinse and pat dry
• Place venison into marinade for 2-4 hours
• Grill 3-5 minutes (low heat) on each side or to
your personal
satisfaction
Venison
Pepper Steak
Ingredients:
• 2 Pounds Deer Sirloin, cut into 2 inch strips
• Garlic Powder to taste
• 3 tablespoons Vegetable Oil
• 1 Cube Beef Bouillon
• 1/4 Cup Hot Water
• 1 tablespoon Cornstarch
• 1/2 Cup Chopped Onion
• 2 Large Green Bell Peppers,
roughly chopped
• 1 (14.5 ounce) Can Stewed Tomatoes,
with Liquid
• 3 tablespoons Soy Sauce
• 1 teaspoon White Sugar
• 1 teaspoon Salt Directions:
• Sprinkle strips of venison with garlic powder and
black
pepper to taste.
• Brown the seasoned venison strips in vegetable oil
in a large
skillet over medium heat and stir in onion,
green peppers, and
stewed tomatoes and cook for three to five
minutes, transfer
to the slow cooker.
• Mix bouillon cube with hot water until dissolved,
then mix in
soy sauce, cornstarch, sugar, and salt until
dissolved. Pour
over the items in the slow cooker.
• Cover, and cook on High for 3 to 4 hours or on Low
for
6 to 8 hours.
• Serve over a bed of rice.
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