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New England Outdoors

wild game bird recipes

Recipes for cooking your favorite bird

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 Brined and Roasted Wild Turkey

1 wild turkey (10-14 lb)

5 quarts water
 1/2 C. salt
1/4 C. brown sugar
1 tbsp Worcestershire sauce
1 tsp soy sauce

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

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

 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

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

 Babette's Quail in Puff Pastry

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

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

 Slow-Baked Pheasant with Sweet Onions and Chanterelles

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

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

 Braised Chestnut Stuffed Pheasant

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

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

 Pheasant with Apples and Calvados

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

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

 Honey Garlic Duck Breast

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

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

 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)


1 tablespoon butter
2 shallots, sliced
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

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


1 cup packed brown sugar
1/4 cup bourbon
4 Muscovy duck breasts (about 8 ounces each)


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.

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.

 Stuffed Vermont Quail

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

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

 Roast Woodcock

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

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

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

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

 Woodcock in Wine

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

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

 Tender Roast Pheasant

1 pheasant
salt and pepper
2 cup hot water
3 tbsp butter
2 chicken bouillon

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

 Fruited Pheasant

3 Pheasants
1/2 lemon
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

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

 Duck Breasts

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

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

 Goose or Duck Jerky

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

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

 Duck Stew

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

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

 BBQ Smoked Pheasant

Several Whole Birds
Liquid Smoke
Soy Sauce
Garlic Salt
Wood Chips and Coals
BBQ sauce

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

 Grilled Pheasant Kabobs

1 pheasant, cut into 1/2" cubes
1/2 cup Heinz 57 sauce
1/2 cup honey
Large onion, cut into chunks
Large green pepper, cut into chunks
Pineapple chunks
Wooden skewers

In a large bowl, mix together the 57 sauce and honey
Add the meat and stir to cover evenly
Cover and refrigerate overnight
Soak the skewers in water
Thread on the pheasant, onion, pepper and pineapple alternating the pieces
Grill over medium heat until done turning as needed
submitted by: Jeremy Smith

 WOK Pheasant

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

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

 Dove and Rice

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

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

 Spicy Honey and Garlic Quail

4 Quail
4 Garlic Cloves, crushed
3 tsp Sambal Oelek
3 tbls Honey
2 tbls Soy Sauce
2 tsp Brown Sugar

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

 Sage Roasted Goose w/Bourbon Gravy

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

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

 Savory Grouse

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

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

 Stewed Wild Goose or Duck

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

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

 Wild Turkey Breast in Wine Sauce

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

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

 Dove Tetrazzini

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

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

 Lime Duck

2 Ducks
4 strips of bacon
1 cup fresh lime juice
1/4 to 1/2 cup orange juice

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

 Quail in Red Wine

6 quail, cleaned
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

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

 Oriental Grouse

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
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild

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

 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

 Fried Goose Breasts

1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk

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

 Boneless Turkey Breast Stuffed with Oysters

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

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

 Grouse Breasts with Ham Sauce

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

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

 Dove Casserole

12 doves
Salt and pepper
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

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

 Quail Stuffed w/Wild Mushrooms

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

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

 Pineapple Baked Chukar

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

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



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

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

 Duck Breast in Fruit Sauce

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

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

 Grilled Quail

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

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

 Pheasant Cacciatore

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

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

 Pheasant Chili

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

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

 Marinated Duck

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:
One dozen eggs
1 cup milk
Olive oil
Boned duck meat

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

 Dove Roast

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

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

 Sauteed Duck Breast w/Balsamic-Rasberry Sauce

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

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

 Cajun Deep-Fried Wild Turkey

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)

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

 Rustic Pheasant and Pork Pie

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 o
f 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

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

 Smoked Pheasant

1 1/2 lbs of Thick Sliced Bacon
3 Pheasant

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

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

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

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

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:

 Pheasant Legs w/Mushrooms and Verjus

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

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

 Roast Squab w/Juniper Sauce

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

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

 Bacon Barbequed Quail

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

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

 Deep Fried Quail

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)

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

 Grouse Pizza

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

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

 Stuffed Dove

Pepper jack cheese
Jalapeno pepper
Bar-b-que sauce

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

 Roast Pheasant w/Prickly Pear Glaze

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

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

 Oriental Gingered Duck

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

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

 Grouse Soup w/Wild Rice

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
4 cups (loosely packed) chopped chard or spinach leaves

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

 Pot Roast Pheasant (gypsy style)

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

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.

 Duck Chili

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

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

 Ginger Pheasant

2 boneless breasts cut into cubes/strips
Canola oil for frying

Vernors 1 cup
Ginger 1 Tsp chopped
Lemon Grass 1 Tsp chopped
Red chili pepper 2 tsp

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

 Blackberry Duck

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

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:

 Beer Can Pheasant

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

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

 Grilled Dove & Beer Marinade

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

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

 Pheasant Salad w/Fennel

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

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 so before eating
You can also store it overnight in the fridge

 Maple Smoked Duck Breast with Sweet and Sour Salpicon of Apples

One 10- to 12-ounce duck breast, split and trimmed
4 ounces maple syrup
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 teaspoon chopped fresh marjoram

Salpicon of Apples
2 large apples - peeled, seeded, and cut into small dice
2 Tablespoons each red, green, and yellow bell pepper, cut into brunoise
1/4 cup raspberry vinegar
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon chopped fresh parsley

Combine maple syrup, kosher salt, black pepper, and marjoram and marinate breasts overnight
Sear duck breasts, skin side down, over medium heat until dark brown and most of the fat is rendered out
Using a home smoker, smoke breasts, flesh side down, over hickory wood for 20 minutes
Do not allow temperature to rise over 200 degrees
Cool and slice thin on the bias against the grain

Salpicon of Apples:
Combine all ingredients
Place 3 ounces of apples on plate and flatten to make a bed for the slices of duck
Sprinkle extra chopped parsley around edge of plate and serve

 Wild Turkey Carnitas

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

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

 Grouse w/Lime

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

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

 California Wild Duck Stew

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

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

 Wild Duck and Rice

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

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

 Rice Stuffed Wild Goose

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

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

 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

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

 Honey Roasted Pheasant

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)

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 Sisig

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

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."

 Quail and Oysters

3 oysters per quail
Melted butter
Corn meal
Salt and pepper to taste

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

 Duck Gumbo

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

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

 Creamed Grouse

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

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

 Wild Turkey Risotto

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

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

 Gray Camp Duck

Salt, to taste
Black Pepper, to taste
Red pepper, to taste

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

 Barbequed Smoked Wild Turkey

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

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

 Quail and Sausage Braised w/Grapes

4 Whole Quails, 6 oz each; or 4 semi-boneless quail, 4 oz each
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

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
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

 Orchard Roast Duck

1 Duckling
4oz Fresh Breadcrumbs
1lb Cooking Apples
1oz Butter
1 small Eating Apple
1 medium Onion
1 tbsp Fresh Sage
1 Egg
1 tbsp Sugar

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

 Honey Roasted Grouse

1 Grouse
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce

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

 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

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)

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

 Wild Turkey Marsala

3/4 to 1 pound of skinless turkey breast
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

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

 Slow Cooked Pheasant

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)

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