Hunteress22

Anybody know a good recipe for ducks??
Phesants and Geese??

I absotuley love eating wild game.. they taste really better than store bought meat.

If you know any! Please share!
If u do happen to know any recipes for any wild games I would be glad to try them out![hr]

rbduck

I think your best bet would be to go back through all these pages on camp cooking to find the recipes you want. There are just too many to list for you. There is some mighty fine eating to be done according to those recipes.

Ron

farmcntry

For these we pear boil them and wrap in bacon and put on the grill.

Then we argue about the seasoning. I use seasoning salt and a little BBQ sauce.

My friend uses DASH and Sweet Vid. Onion Dressing.

StealthyOne

The best way to do geese is on the bbq - just the breasts. Marinate in italian salad dressing and freshly ground pepper for half hour. Throw on the grill for about 4 or 5 minutes per side. mmm, mmm good.

As for partridge, I like to make a stir fry. Use a chicken recipe and substitute partridge.

I make duck a l'orange or duck stew with ducks.

sunset

Nice pic RB!!!
Congrats on the geese

Hunteress........
one of my favorite ways to cook pheasant (and an easy way)
put the breasts in a crock pot in the morning.
put white wine
or italian dressing
or mushroom soup (three different recipes here)
cover the breasts with one of these three choices, or your own choice.
The breasts come out superb & it couldn't be any easier!!
leave on until supper time.
Excellent!!!!!!!!

Archer18

Sometimes the hunting tv shows have good recipes or you could search for some on the net

Michael J. Weigel

The best duck recipe that I have ever had is very involved but more than worth it.

We have made this for at least one of our 'holiday meals' every year for years now...usually Thanksgiving....it is that good.....

The best way to do it is over 2 days that way there is no real stress in preparing it (sauce on day 1 and the duck on day 2).

Try it I guarantee that you will not be disappointed.



ROAST DUCK WITH PORT-GARLIC SAUCE

For sauce
1, 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water

2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour

For duck
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make sauce:
Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and sauté until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Make duck:
Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

Serves 4.


Enjoy!

jerseyhunter

Basic Roast Goose

Most wild foul are greasy if not prepared correctly.
The preparation consists of three steps. The
first step in cooking is the degrease and brown
step. The second step is the stuff (if desired) step. The third
step is the cook step.

Ingredients:

One fresh or completely thawed goose.

Orange Juice and Honey basting sauce
(Approx 1 cup OJ and 1/4 cup honey or to
taste, soy?)

Dried fruit or fruit and wild rice stuffing.
(You can completely stuff the goose with
dried fruit including appricots, raisins
prunes, etc or make any other rice and fruit
stuffing.

Step One:

Take a fresh or completely thawed goose.
Puncture many holes in the skin. Puncture both top and bottom of goose this will render the grease out.

Preheat oven to 375.
Place unstuffed goose in roasting pan on a rack with large area for catching grease.
Roast approx 45 min to
an hour until slightly brown. Watch carefully
This is only the first step in cooking so you
don't want it to burn. You can optionally turn
the goose over to brown both sides.

Step Two:

Remove the goose from the oven. Allow the
goose to cool so it can be handled comfortably.
Drain the pan. Pat down the goose with paper
towels to remove the grease. Pat both
inside and outside. Stuff the goose.
Baste with the OJ-honey sauce, you can also throw some oranges in the cavity, fresh herbs and garlic.

Step Three:

Preheat oven to 325 or slightly cooler. Place goose on a roasting
pan in the oven. Cook goose using the rule of
about 25 minutes per pound but subtract 45 minutes because
of the cooking done in the first step. Rebaste
goose while cooking every half hour. It is not
necessary to turn the goose over in this step. When
done drumsticks should separate fairly easily
from the goose. Use same rules for doneness
as other poultry.


I would leave it on the bone Steve as it will have much better flavour

Roast Duck

I try and start w fresh Long Island ducks. They are usually cheaper and better than the D'artangian birds available at some butchers and supermarkets. Each weighs about 4.5lbs and feed 2 people each, maybe 5 people out of 2 ducks. There are bascically 2 steps.

1) Place ducks in stock pot that will accomodate the birds fairly level. Cover with water and add the usual stock fixings to the pot. (onions, celery, carrots, bay leaves, s&p, etc,etc.) Simmer the birds for an hour or 2 with the water just bubbling. The fat and foamy stuff can be spooned off the top every 20 mins or so. The birds should be firm enough to be lifted intact after cooking to a rack in a roasting pan, covered w foil, and held.

The liquid can be used to make a rice pilaf of your choice. Any leftover liquid can be saved to use the next time you make the dish and it comes out even better.

2) About 45-hour mins prior to serving. Remove foil and roast breast down for 20 mins at 425F. Turn over so breast side is up for the balance of the cooking time. I usually glaze the skin in the last 1/2 hour with Merello cherry jam. This makes a nice dark skin color and a unique flavor in the sauce.

The benefits of using this method are well done yet moist meat, skin that is crisp and tasty yet 100% of the fat has been rendered, and the high temp roasting is smokeless.
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mrfishy34

sometimes we jus pluck a hole goose and throw him in the smoker. yum yum yum yummy. but another way is to cut breast up in little cubes and bread em and thorw em in a deep fat frier. for the breadin i use eggs and a table spoon of sweetend condenced milk and then mix them together real good and use club crakers crushed up fine and then frie until done. yum. use the sweet condecned milk to give it alittle bit of a sweeter taste. and then of course most the time mom jus puts some vegitibles in a crock pot and throws some marinade in there and let her cook. always good too.

j3k2c1

Find a good buffalo wings sauce and grill them birds!