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Baked Woodcock
2 Tbsp. olive oil
4 woodcock breasts, boned and split
1 cup sliced green and red pepper
1 cup sliced onions
1 can mushrooms
½ cup chicken broth
¼ cup dry white wine
3 Tbsp. currant jelly
1 Tbsp. cornstarch mixed with 1 Tbsp. water
Salt and pepper to taste
Heat the olive oil in a large non-stick skillet. Add the woodcock and cook about 5 minutes, until meat is browned, turning occasionally. Add the remaining ingredients and cook for another 5 minutes, until mixture is thickened, stirring frequently. Serve over wild rice.
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Blackberry Brandy Grilled Pheasant Breasts
2 cups blackberries
1½ cups granulated sugar
½ cup blackberry brandy
1 Tbsp safflower oil
4-6 ounce pheasant breasts
Preheat grill. Puree the blackberries in a food processor. Pass through a sieve to remove seeds. Mix blackberry pulp, sugar, and brandy together in a saucepan. Heat to a boil, reduce heat, and simmer until sauce thickens. Divide sauce---save ¼ of it to brush on before serving. Brush safflower oil over pheasant breasts. Grill over medium coals/heat for about 6 minutes per side, brushing frequently with the blackberry sauce. Just before serving, get a clean brush and reserved blackberry sauce and brush one final time.
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Cheddar Pheasant Soup
1 pheasant
½ cup diced onion
½cup diced celery
¼ cup butter
1/3 cup flour
Salt and pepper
3 cups milk
1- 10 ounce package frozen chopped spinach, thawed and drained
2 cups shredded cheddar cheese
Simmer pheasant in a large covered pan for about 1½ hours. Remove from and take meat from the bones. Save about 1½ cups of the cooking liquid. Saute onion and celery in butter until tender. Stir in flour, salt and pepper. Add the milk and cooking broth, and cook and stir until it thickens and is bubbly. Stir in spinach and pheasant and cook until well heated. Stir in the cheese until it's melted.
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Dove Poppers
Dove breasts (4 per person)
Chunks of pineapple, green chille or jalapeno pepper and mushrooms
Teriaki sauce
Strips of bacon, cut in half
Place chunks of pepper, pineapple or mushroom between dove breast sections, wrap in 1/2 slice or bacon and hold together with a toothpick. Place on a plate and shake teriaki sauce over them. Put on low heat on the BBQ grill and close lid. Turn about every 5 minutes and cook for about 20 minutes, until bacon is browned.
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Duck Parmesan
2-4 Duck Breasts
1 qt. Buttermilk
1 cup Flour
¼ cup Cajun Spices (any)
1 cup Bread Crumbs
2 Eggs
¼ cup Milk
¼ cup Parmesan Cheese
4 Tbsp Olive Oil
1 Stick Butter
1-2 Slices Provolone Cheese per Breast
1 pound Angel Hair Pasta
10 oz. Jar of Favorite Pasta Sauce
Start with 2-4 Duck breasts. Remove all silver skin and sinews. Place between layers of saran wrap and pound thin (less than 1/8" thick) with a meat mallet. Place in a Tupperware container and cover with buttermilk. Leave in the refrigerator for 3 days.
Remove and pat with paper towels. Mix 1 cup flour with ¼ cup of any Cajun spices (Paul Prudhomme’s meat magic is best) shake well to mix. Cover the moist breasts in the mixture, shake off excess.
Beat 2 eggs and ¼ cup milk. Mix 1 cup bread crumbs and ¼ cup Parmesan Cheese topping. Heat 4 Tbsp of olive oil and 1 stick of butter over medium heat. Dredge the breasts in the egg wash then cover with the crumb/cheese topping.
Over medium heat, fry the breasts until golden brown and medium rare, don't overcook or burn them, adjust the heat as necessary. Cover with a slice of provolone cheese and place in the oven at 350°F just until the cheese begins to melt (about 1 minute). Then cover with your favorite tomato sauce and serve with a side of pasta.
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Duck Schnitzel
2-4 Duck Breasts
1 qt. Buttermilk
1 cup Flour
¼ cup Cajun Spices (any)
1 cup Bread Crumbs
2 Eggs
¼ cup Milk
¼ cup Parmesan Cheese
4 Tbsp Olive Oil
1 Stick Butter
10 oz. Jar of brown mushroom gravy
Start with 2-4 Duck breasts. Remove all silver skin and sinews. Place between layers saran wrap and pound thin (less than 1/8" thick) with a meat mallet. Place in a Tupperware container and cover with buttermilk. Leave in the refrigerator for 3 days.
Remove and pat with paper towels. Mix 1 cup flour with ¼ cup of any Cajun spices shake well to mix. Cover the moist breasts in the mixture, shake off excess. Beat 2 eggs and ¼ cup milk. Mix 1 cup bread crumbs and ¼ Cup Parmesan Cheese topping. Heat 4 Tbsp of olive oil and 1 stick of butter over medium heat. Dredge the breasts in the egg wash then cover with the crumb/cheese topping.
Over medium heat, fry the breasts until golden brown and medium rare, don't overcook or burn them, adjust the heat as necessary. Cover with a jar of brown mushroom gravy (any brown gravy will do). Serve with au gratin potatoes and red cabbage.
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Goose breast Stir-fry
“Stir-fry is a creation of your own”
Chop desired vegetables into bite sized pieces such as:
Green and red peppers
Mushrooms
Snow peas
Squash
Sweet potato
Broccoli
Carrots
Goose breasts
Milk
2-3 Tbsp oil
Soy sauce
Prior to cooking, marinate breasts in milk to tenderize and get rid of the blood. Be sure to rinse meat thoroughly fully removing extra milk. Cut breasts into ¼ inch strips for ease of consumption and cooking. Use a wok or frying pan with hot oil to cook the vegetables in order of needed cooking length. Add garlic to taste. Remove vegetables from the pan as they are done, holding them in a large mixing bowl. Once the vegetables are done, brown meat through and add soy sauce to taste. Mix vegetables back into the pan, cooking until all of the ingredients are heated through. Place on top of a bed of steamed rice for a great meal.
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Goose/Duck Fajitas
2 goose breasts or four duck breasts
1 box of frozen red, green and yellow peppers
1 red onion
1 fajitas spices / seasoning packets
1 pack medium sized flour tortillas
Salsa
Sour cream
Tomato
Cilantro
Guacamole
Shredded cheese
Toothpicks
Cut goose or duck breasts into thin strips. Place in a skillet with a small amount of hot oil, cook thoroughly. Add fajita seasoning packet to goose. At the same time in another skillet sauté the frozen peppers with chopped red onion. Cook until tender. When both pepper and meat are done, place flour tortillas in microwave for 20 to 30 seconds. This will warm the tortillas and allow them to separate easier. Take out one tortilla and add meat, peppers, shredded cheese, salsa, sour cream, guacamole, etc. Wrap the fixings inside the tortilla and use a toothpick through the middle to hold it together. Accompany with Spanish rice and refried beans.
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Goose and Sauerkraut
Goose breast fillets from one goose
1 32-oz. Jar or can of sauerkraut
4 slices of bacon
Rinse and soak the breast fillets in water for at least 24 hours in the refrigerator. Place fillets in a deep baking dish or roaster. Cover the goose with the sauerkraut. Top off by placing bacon on top of the sauerkraut. Cover and bake at 350°F for 90 minutes.
Makes 4 servings.
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Grilled Dove
Dove breasts (4 per person)
Teriyaki sauce
Water chestnuts, sliced
Strips of bacon, cut in half
Marinate dove in teriyaki sauce overnight. Place water chestnuts on top of dove breast, wrap in ½ slice of bacon and hold together with a toothpick. Put on low heat on the BBQ grill and close lid. Turn about every 5 minutes and cook for about 20 minutes, until bacon is browned.
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Jalapeno Dove Skewers
6 doves, breasted (12 breast halves)
4-6 slices Lebanon bologna
6 jalapeno peppers
1 sweet onion, cut into skewer-sized pieces
Bamboo skewers or toothpicks, soaked in water
Oil
Vinegar
Salt
Sugar
Garlic cloves
Peppercorns
Combine oil, vinegar, salt, sugar, garlic cloves (crushed) and peppercorns in a bowl to make a brine. Place dove breasts in the brine, cover, and set aside. Half the jalapenos, core and remove seeds (rubber gloves are a good idea when haneling hot peppers). For a more mild jalapeno, roast the skin of the pepper on a grill or under a broiler and remove skin.
Remove dove breasts from brine after 15-20 minutes of marinating. Assemble skewers by placing a piece of onion on one dove breast, placing the onion and dove in the jalapeno half, and wrapping the entire ensemble with 1/3 of a slice of bologna (can use bacon as a substitute). Skewer, and grill for 5 - 10 minutes, until dove is cooked.
Watch this dish being made on Wild Game Gourmet
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Marinated Goose Breast
½ Canada Goose Breast (1 side, skinned)
1 cup Red Wine
1 cup Worchester Sauce
1 cup Soy Sauce
1-2 tsp. Garlic Powder
Make marinate by mixing equal parts wine, Worchester sauce, and soy sauce in a small to medium bowl. Stir in garlic powder. Soak goose breast in marinade for at least 2 hours, turning regularly. Cover bowl while meat is soaking. For longer periods of time, refrigerate marinating meat.
Wrap goose breast in aluminum foil. Heat on a medium-hot gas or charcoal grill until meat is cooked medium (do not overcook!). Slice into thin (¼-½”) sections, like serving a London Broil. Best enjoyed when served hot off the grill. Serves 2 hungry Division of Wildlife employees or 3-4 “normal” people.
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Oven-baked Goose Breast
(Gil Kollarik)
2 Goose breasts filleted 3/4" thick
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
Milk
Flour
Soak breast fillets in milk for 2 hours. Drain. Mix flour, salt, pepper, to taste. Coat goose with flour mixture and brown in skillet with extra virgin olive oil. Put goose in baking dish and cover with soup (mxed with 1 cup of water). Cover. Bake at 325°F for 2 hours.
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Pheasant Casserole
6 ounces mini lasagna noodles (cooked according to package directions and drained)
3 cups cooked pheasant, cut in bite-sized pieces.
1 can cream of mushroom or cream of celery soup
1¼ cups milk
1 can sliced mushrooms
1 cup shredded cheddar cheese
1 tsp. Minced garlic
1 tsp. Chicken bouillon granules
Salt and pepper
1 Tbsp. Olive oil
1 cup celery, diced
1 cup green or mixed green and red peppers, chopped
½ cup chopped onion
1 cup crushed potato chips, or bread crumbs, or cracked wheat
Heat oven to 350°F. In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt and pepper. Set aside. Meanwhile, heat olive oil in a skillet and sauté celery, peppers and onion until tender-crisp. Add to the pheasant mixture. Spray a casserole dish with cooking oil and spoon in the mixture. Sprinkle the top with crushed chips, bread crumbs, or cracked wheat. Bake for about ½ hour.
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Potato Parmesan Crusted Pheasant copy.jpg)
Ingredients:
2 pheasant breasts
½ cup flour
1 Egg
¾ Cup of milk
1 cup crushed potato chips
½ cup grated parmesan cheese
Salt & Pepper to taste
2 Tbsp of olive oil
¼ pound penne pasta (cooked)
Jar of Alfredo sauce
Pre-heat oven to 350°F. Skin and de-bone the bird, rinsing and patting dry the pheasant breasts with paper towels – set aside. Place flour in a shallow dish. In a separate dish, whisk egg and milk. Place potato chips in gallon-size bag and crush with rolling pin. Add the grated parmesan cheese, salt and pepper and mix thoroughly; pour contents into large, shallow dish. To coat the birds: Dredge the pheasant breasts in the flour then dip in the egg/milk wash. Transfer to the dish of potato parmesan mixture and coat well on both sides.
Once the birds have been coated, place them in a pre-heated skillet with olive oil on medium-high heat. Brown each pheasant breast no more than 2 minutes on each side. After browning the birds, place them in a shallow cooking pan that’s been coated with cooking spray. Cover the birds with aluminum foil and place in the oven to finish cooking. Bake 15 minutes. At the mid-way point of baking, bring a pot of water to a boil on the stove. Boil pasta for 7 to 8 minutes. Place the Alfredo sauce in another pan and slowly warm on low heat. Drain pasta when done.
Combine the drained pasta and three-fourths of the sauce and stir gently. Place a portion of the penne pasta on the plate. Then add 2 pheasant breasts, and drizzle with the remaining Alfredo sauce. The dish goes well with garlic bread and a glass of red wine.
Note of interest: Wild bird meat will dry out if overcooked. The potato crust and sauce in this recipe are designed to add and maintain moisture to the birds. You can also substitute this recipe with grouse or quail.
Watch this dish being made on Wild Game Gourmet
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Red Wine Brine for Pheasant
Four pheasant breasts, skin on
3 large garlic cloves
1 bottle of red wine
2 oz. of kosher salt
1½ oz. of sugar
1½ oz. of peppercorn
1 small branch of thyme
½ bay leaf
½ star anise
If necessary, de-bone pheasant and set the breast aside.
Combine and stir all ingredients in a large, oven-safe sauce pan and bring to a boil; set aside for 15 minutes. Submerge pheasant breast in cooled brine and place in refrigerator for 6 hours. Drain and pan sear in olive oil over medium-high heat; about 1-2 minutes per side depending on the size of the breast. Remove pan from heat and finish cooking in a 400°F oven for about 5-7 minutes. Pheasant will come out medium rare to medium.
Remove to cutting board and let rest for 1-2 minutes. Cut ¼ to ¾-inch slices on an angle. Arrange on plate and serve.
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Simple Pheasant
½ cup bread crumbs
¼ cup Parmesan cheese
2 Tbsp Parsley
1 tsp garlic powder
1 egg
4 boneless Pheasant breasts
3 Tbsp butter
2 cups Marinara/Salsa Sauce
4 slices provolone cheese
Combine bread crumbs, Parmesan cheese, Parsley and garlic powder. Dip breasts in egg and coat with bread crumbs. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes, turning once. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese. Cover and cook 4-5 minutes (Until sauce is warm and cheese melted).
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Spicy Duck
6 duck breasts
Bacon grease
1 large onion
Garlic cloves, minced
Brown duck breasts in Dutch oven with bacon grease. Add 1 large onion sliced thin and 4 garlic cloves, minced. Cook together until onions are soft.
Add:
1- 28oz can of diced tomatoes with green peppers
4 Dashes of garlic Creole Sauce
5 Squirts of Tabasco Sauce
Salt and pepper to taste
Bring to a slow boil for 10 minutes. Cover Dutch oven and cook in 300°F preheated oven for 60 minutes.
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Stuffed Mushrooms (with quail)
12 large fresh mushrooms
3 to 4 whole dove or quail cooked and deboned
1 cup shredded cheddar cheese
1 serrano or jalapeno pepper, seeded
2 bacon strips, cooked and crumbled
Remove stems from mushrooms. In an food processor, combine the dove, cheese, serrano salt and pepper. Cover and pulse until finely chopped. Stuff mushroom caps with meat mixture. Sprinkle with bacon. Place on a baking sheet. Bake at 400°F for 10-15 minutes or until cheese is melted.
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Sweet and Sour Casserole
6 duck breast fillets (8 fillets for small ducks such as wood duck or gadwell)
1 cup seasoned flour or box of Drakes batter mix
16 oz. Jar of sweet and sour sauce
1 large green pepper
3 carrots
1 medium onion
1 medium cap of pineapple chunks
Cooking oil
Simmer sweet and sour sauce after adding pineapple chunks and sliced carrots. Cut duck breast fillets into cubes. Look for shot while cutting. Shake duck meat in flour or Drakes mix. Fry the duck in 1-2" of cooking oil until the coating is golden brown. The oil temperature should be 350-375°F. Drain the duck on paper towels. Add sliced or cubed green pepper and onion during the last 5 minutes the sauce is simmering. Serve by spooning the sauce over the duck. Goes well with rice. (Tip: Rinse and soak duck for at least 24 hrs. in refrigerator).
Makes 4 servings.
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Sweet and Sour Pheasant
Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Put flour in a plastic bag and season with salt. Add pheasant and shake to coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant browns, remove the pieces to a paper towell covered plate to drain. Stir fry your favorite vegetables in hot oil. Use a variety such as broccoli, carrots, onions, green and red peppers, water chestnuts or others. While the vegetables are cooking to tender-crisp, mix:
2 Tbsp. Soy sauce
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. white wine
¾ cup water
2 Tbsp. corn starch
It is easiest to place all ingredients in a jar and shake until well mixed. When the vegetables are done almost to your liking, add the sauce and the pheasant and stir and cook until the sauce has thickened and the meat is heated through. Serve with rice.
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