Sports > Outdoors > Outdoors extra

Posted on Wed, Jul. 22, 2009

e-mail	print	RSS	reprint
AIM	Digg it	del.icio.us	Facebook

Migratory bird recipes

DUCK BREAST ON HORSEBACK

Duck breasts

Italian salad dressing

Bacon

Cut each duck breast into four equal pieces. Marinate pieces in dressing for several hours or overnight. Wrap each piece in one-half slice bacon, securing with toothpick.

Broil or grill pieces until duck and bacon is cooked, turning as necessary. Do not overcook or duck may become tough.

MAKES 4 SERVINGS.

SLOW COOKER WILD DUCK

2 to 3 ducks

2 to 3 cups equal parts beef stock and red wine

1 onion, chopped

1 carrot, diced

1/4 bell pepper, diced

1 can (4 oz.) mushrooms

Salt and pepper

1 cup rice

Place all ingredients except rice in slow cooker and cook on low for 8-10 hours. Remove duck from slow cooker and de-bone. Turn slow cooker to high for 30 minutes, or until boiling. Return duck to slow cooker with 1 cup rice; cook until rice is done.

WILD DUCK AND RICE

8 teal, or 4 large duck breasts, deboned and cut into two-inch pieces

2 cups wild rice

1 red pepper

1 yellow pepper

1 medium sweet onion

10 fresh mushrooms

garlic salt

olive oil

salt

pepper

sage

oregano

parsley

Prepare wild rice, season if needed, and remove from heat. Slice peppers, mushrooms and sweet onion. In separate pan, add just enough oil to coat the bottom and add vegetables. Season to taste and saute on low heat until done, making sure contents are still firm.

Coat separate frying pan with oil, and season with oregano, salt, pepper, sage and parsley while on medium-high heat. Mix seasonings for about one minute then add duck meat and brown on both sides.

Place duck and vegetables in wild rice and mix well. Cook in 325 degree oven for 25 minutes.

Scott Bennett

TWICE-STUFFED GOOSE

1 large goose

Salted water

3 (7 oz.) packages of wild rice mixture

2 med. white onions, chopped

vegetable oil

2 cups pitted green olives

2 (4 oz.) cans chopped mushrooms, drained

3 cans cream of mushroom soup, undiluted

1 (2 oz.) jar diced pimiento, drained

Soak goose overnight in salted water. Drain well, blot dry and place in roasting pan. Prepare rice according to package directions. While rice cooks, saute onion in small amount of oil until transparent. Add olives and mushroom s. Saute for a few minutes. Drain rice and cool. Combine rice and sauteed vegetables, mixing well. Spoon rice mixture into goose cavity and pile excess on top and around goose. Bake at 350 degrees for 1 hour, reduce oven to 300 degrees and bake for additional 2 hours. Remove rice mixture from bottom of pan and mix with soup. Spread mixture in 1- inch thick layer on breast of goose. Sprinkle pimiento on rice mixture. Bake, uncovered, until the goose is very tender.

- Charles Cadieux

TEAL STUFFED WITH RICE

The Birds -

4 teal

Bacon drippings

Salt and pepper

The Stuffing -

1 cup rice, cooked

6 oz. sliced mushrooms

1 tbs. parsley, chopped

2 slices bacon

The Sauce -

1 cup fresh orange juice

1/2 cup red wine

1/2 cup butter

Fry two slices of bacon and crumble. Preheat oven to 350 degrees. Rub the ducks inside and out with bacon drippings, then salt and pepper to taste. Mix the cooked rice, mushrooms, parsley, and crumbled bacon. Stuff the ducks, then put them in a baking pan, breast sides down. Melt butter in a saucepan, then add red wine and orange juice. Pour half of the sauce over the ducks. Roast ducks for 30 minutes, basting several times with remaining sauce. Turn ducks breast sides up and continue to cook until they are browned. Center of breasts should be pink when done. Carefully place ducks onto a platter and pour pan drippings over them before serving.

Recipe reprinted from Outdoor Life's "Complete Fish and Game Cookbook" by A.D. Livingston.

LIME DOVES

Breasts of six doves

1/2 cup lime juice

4-6 drops Tabasco Jalapeno sauce

1 tbs. butter

Fillet dove breasts from back down, leaving both sides connected at the breastbone. You should end up with a butterfly of meat about the size of your palm.

In a bowl, pour the lime juice over the meat, add the Tabasco Jalapeno sauce, and let marinade for 30 minutes only. If you marinate longer, the meat will have a bitter taste.

Heat up a frying pan. Coat it with butter just before you place a fillet in pan, then cook for about one minute on each side. Serve with grilled onions and rice or potato salad and cole slaw.

GRANDPA AFTON'S CROCKPOT GOOSE

Filleted breasts of 1 goose

1 lb. fresh mushrooms

1 medium onion, chopped

4 large stalks celery, chopped

4 Hungarian yellow hot peppers, chopped

1 tbs. salt

1 tsp. pepper

1 can cream of mushroom soup

1/2 soup can of milk

1/3 cup flour

Rinse goose breasts, pat dry, then cut into bite-size pieces. Place meat in Crockpot; add chopped vegetables, salt, pepper, soup and milk. Cook on low heat for eight to 10 hours. Mix flour with small amount of water, stir into Crockpot mixture then cook for another 20 to 30 minutes. Serve over white rice, wild rice, noodles or mashed potatoes. Add Tabasco or Louisiana hot sauce.

GOOSE BREAST WITH ORANGE MARMALADE

1 large goose breast

1 package brown gravy mix

1/4 cup flour

salt

sugar

2 tbs. orange marmalade

1 can frozen orange juice

Preheat oven to 375 degrees

Combine all ingredients except goose breast, and pour in large glass casserole or 2-inch deep roasting pan. Place meat in the pan and turn it so all sides are moistened. Cover pan tightly with aluminum foil and cook 1 1/2 to 2 hours or until meat is tender. Slice breast meat and place on serving platter. Degrease pan juices and spoon over meat. Garnish with orange slices.