Duck, Goose, ect. Recipes (Birds)

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Slow Cooked Goose with Noodles (Submitted by DragonFire)

A loaf of French garlic bread goes good with this


Ingredients
1 14 oz can stewed tomatoes
1 green pepper
1 large pkg broad noodles
2 large white onions
2 medium sized carrots
1 red pepper
2 stalks of celery
4 goose breasts(2 birds)

Instructions
Peel and slice onions, then simmer covered for 1 hour or until caramelized
Peel and cut all vegetables into 2' matchstick sized pieces
slice meat

Dump stewed tomatoes into slow cooker, add mixed vegetables,goose, caramelized onions.
Cook on low heat for approx.12 to 14 hours.
Prepare broad noodles as directed on pkg.
When all is ready, mix together 2 tbsp flour and 1 cup water to form a paste. Slowly add to goose mixture to make a thick gravy(stir well). Or you can also use a small can of tomato paste.
Divide noodles onto 4 plates, cover with goose mixture and serve with garlic bread.

I find a nice light ice cold Lager goes well with this dish. Enjoy!
 
Warm Duck & Spinach Salad with Sesame Soy Vinaigrette (Submitted by echo4lima)

3 Tbsp Sesame Oil
1 Tbsp Minced fresh ginger
Duck breasts (4)
Bunch of asparagus (6-10 spears)
Snow peas (15-20)
Green onions (small bunch)
1 Tbsp soy sauce
3 Tbsp of Raspberry Vinegar
½ Tsp black ground pepper
Spinach leaves (enough for large salad)
½ Tsp of white toasted sesame seeds
½ Tsp of black toasted sesame seeds

Heat sesame oil over med-high heat in cast iron skillet. Add duck meat and ginger and sauté for 2 minutes searing the duck breasts.
Add asparagus, snow peas and green onions, sauté for additional 2 minutes.
Remove Duck, and bake for 8 minutes.
Add soy, raspberry vinegar and black ground pepper and sauté for 2 minutes. Remove from heat and let sit.
Pull duck from oven, let stand for 5 minutes.
Put spinach in large bowl, pour warm duck sauté over greens and toss to coat.
Divide into four servings.
Slice duck breasts thin across ‘grain’, lay on salad greens, sprinkle sesame seeds over top.
Serve immediately.
 
My Shishkabob Goose......(Submitted by Dragonfire)

Soak bamboo skewers in water for an hour( allow 3 per person)

4 goose breasts(2 birds)...cut the breasts in half like a butterfly cut, now cut breasts across the grain as thin as possible
Thread stips of breast onto skewers(not too tight) andd cut off excess wood
BBQ on med heat 2 minutes per side( keep rotating) DON`T overcook
Just before done, brush on your fav BBQ sauce, cooking 1 more minute.
Done!
 
Bar B Q Goose (Submitted by Both Barrels)

Use goose breasts (any kind of goose, but we used snows) place a generous amount of blue or stilson(sp?) cheese inside and close with toothpicks. Wrap two strips of bacon around each breast.

Cook on BBQ until finished to your preference. These are one tasty meal, but eat right away do not try to keep warm in oven or reheat as they will dry out.
 
Crock Pot Ducks/GOOSE (Submitted by Big Guy)


2 Mallards or Goose breasts
1 Large onion chopped
2 Ribs celery chopped
6 Slices bacon
3 Cups water
1 tsp. Poultry seasoning
2 chicken bouillon cubes
1 tsp. Worcestershire sauce

Salt and pepper each duck to taste , put in crock pot half of onion and celery, place outer half in duck cavities. Cover duck breasts with bacon. Dissolve bouillon cubes in water, add to crock pot. Add poultry seasoning and Worcestershire sauce. Cook for approx. 8 hours. Remove ducks remove meat from carcass , cover with Orange sauce . Serve over rice.


Orange Sauce

1 cup fresh orange juice
¼ cup Sugar
1 tbs. Corn starch

Bring orange juice and sugar to boil , add cornstarch mixed in a little water .Stir to thicken . pour over ducks.
 
Diver Rice (Submitted by Big Guy)

3 diver duck breasts cut into 3/8 inch cubes
1/2 cup soy sauce
1 onion chopped
1 clove garlic crushed
1-cup celery chopped
1cup green peas (frozen)
3 cups cooked white rice
1-cup mushrooms sliced


Marinate meat in soy sauce and crushed garlic for 15 minutes. Heat oil in a wok and add drained meat and garlic. Stir-fry for a few minutes; add onion, celery, peas and mushrooms. Stir-fry until mushrooms are cooked. Add rice and serve.
 
Duck Stir-fry (Submitted by DragonFire)

4 duck breasts
1 large onion
2 stocks celery
1 med red pepper

Cut everything into thin strips, stirfry all together. Salt and pepper to taste.
Quick and easy. Just don`t overcook the duck.
 
Stuffing and Bird (Submitted by Cletus)

2 boxes of stuffing
2 goose or 4 duck breasts

Simple. I use stuffing. Any type really (cornbread, chicken, etc.). Use a caserole dish deep enough to completely cover meat. Use 2 boxes of stuffing. Mix it up in a bowl with hot water, but add a wee bit more water than it calls for. But not too much. Place half in the bottom of dish then put the meat on top of stuffing, but not overlaping each breast. Then put the other half of the stuffing on top of meat, and throw in the oven at 250 for about 4 hours. The extra bit of water keeps the breasts somewhat moist and does not really dry out at all.
 
HMM... My fav goose jerky (Submitted by Cricket)

Hey guys this is my favorite goos jerky, I eat it all year if it lasts.

2 medium goose breasts
1 cup pineapple teriyaki marinade (from store)
2/3 cup brown sugar
1/2 cup soy sauce (tamari is the best)
1/4 cup warm water
2TBS honey
1tsp Worcestershire sauce
1/4 tsp Tabasco sauce (the chiptole is not the best in this recipie...I tried)
2pinches ground cayenne pepper
2 pinches ground black pepper
1 pinch salt



Preporation. Cut the breasts perpendicular to the grain in slices 1/4 inch think mix all ingrediants add meat and let sit in fridgefor 2 or 3 daysturning the meat daily.
Drain the slices,PLace on a smoker rack smoke using hickory or apple(I like apple) You only need smoke for an hour after that smoke untill you get your favorite tender/chewieness.
 
Deep Fried Wild Turkey (Submitted by Mommabear)

1 Wild Turkey, plucked and cleaned
Seasoning, either by injecting with an injector or surface rubbed
5 Gallons Oil, Peanut works best
Large Frying Pot (60 quart or greater) with turkey holder or basket strainer
Large Outdoor Heat Source (Turkey Fryer)

Directions:

When done correctly frying a turkey is safe, please follow these directions, a lot of people have been seriously injured and have caused many fires and destroyed homes and garages by not following these simple directions.

Place turkey into fryer and fill with water 2 inches above the turkey. Remove the turkey and mark this spot on the outside of the pot with a marker. Dump out the water and dry the pot (easiest done with the burner). Place the burner in an area that will receive minimal foot traffic, especially from pets and small children, and is a minimum of ten feet from any buildings or highly flammable material, this includes over head.

Fill the pot with the peanut oil to the mark and turn on the burner, heat the oil to 300-325 degrees. Season the turkey by either rubbing it down with seasoning (don’t forget the inside of the cavity) or injecting it with marinade.

Slowly using a wire holder or the basket strainer and a long hook, place the turkey into the hot oil. Cook for 2.5 –3 minutes per pound. When done, remove form the oil and allow to drain for a few minutes on paper towels.

While the bird is draining, try frying up some French fries of sweet potato wedges, they go great with the turkey and the oil is already hot.

Enjoy
 
Grouse/Bush Chicken recipe (Submitted by Calum)

One my wifey made a few months back from a old German cookbook.

Skinned Breast left on breast bone in a ziplock bag in the fridge for about a week. Then rest half an apple under the breastbone, and wrap the whole sha-bang in Bacon. Slow roast as one would for chicken.

Serve dressed with a red current, and cranberry compote.

Turns out very moist and rich.
 
Three Cheese Grouse....(Submitted by DragonFire)

Ingredients
1 cup flour
1 cup of fine bread crumbs
1 large egg
1 cup of milk
1 cup of Parmesan''shake'' cheese
1/4 cup of parsley flakes
4 grouse breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning


Instructions
Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary.
Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl.
Whisk milk and egg together. Carefully dip grouse breasts, first in flour, the egg mixture, then in the bread crumbs to completely coat breasts.
Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts. Enjoy!
 
Beer and Partridge (Submitted by Big Guy)

4 partridge breasts
½ cup celery, chopped
1 large onion, sliced thin
1 can mushroom soup
½ pint sour cream
½ can of beer
salt and pepper to taste

cut breast meat from bones and flatten with a mallet, salt and pepper each piece. Place 4 pieces in the bottom of a baking dish, cover with finely chopped celery, place onion slices on top. Mix beer, sour cream and soup then pour ½ over the onions. Repeat layers. Bake in a 350 degree oven for 1 ½ -2 hrs.
 
Grouse Pad Thai (Submitted by Big Guy)



1 Cup Tofu Diced
½ Cup Chinese Radish Chopped
1 tsp. Hot Pepper Ground
2 tsp. Palm Sugar
2 tsp. Fish Sauce
3 medium eggs
31/2 Tbs. Lime Juice
2 Tbs. Garlic Chopped
¼ Cup Cooking Oil
2/3-Cup Grouse Breast cut into thin strips
2 Cups Thin Rice noodles (if using dry soak in warm water until soft)
2 Cups Bean Sprouts
11/2 Cups Chives cut into 1” long pieces
¼ Cup water

Place non stick wok over medium heat, add cooking oil, garlic & Grouse – stir fry for a few seconds
Add tofu, radish, hot pepper, fish sauce, & limejuice. Mix well & cook for a few seconds, turn heat up to high.
Add noodles & water, mix and fry until all ingredients are totally mixed well. Add eggs Mix well
Stir in bean sprouts, & chives mix well cook for a few minutes, remove from heat

Serve hot
 
Spruce Grouse and Mushrooms on Rice (Submitted by Big Guy)

2 grouse
1 bay leaf
Juice of one lemon
White wine
2 Tbs. Butter
4 oz. Fresh mushrooms
1 Tbs. onion, finely chopped
1 Tbs. Worcestershire sauce
Salt
Pepper
Cooked rice.

Boil birds in water and bay leaf until tender. Cool and remove meat from bones and chop. Sprinkle chopped meat with lemon juice, cover and refrigerate for an hour or longer. Melt butter in a small pan and sauté onion and mushrooms until tender. Add the bird meat, Worcestershire sauce and ¼ cup white wine. Salt and pepper to taste. Bring to a boil and reduce heat, simmer for an hour. Add some chicken stock or white wine if needed. Serve over cooked rice.
 
Great Grouse (Submitted by Big Guy)


8 cups flour
2 Tbs. Black pepper
2 Tbs. seasoned salt
2 Tbs. Sage
2 Tbs. Marjoram
2 Tbs. Basil
1 Tbs. Oregano
1 Tbs. Thyme
1 Tbs. Onion powder
1 Tbs. Garlic powder
1 Tbs. Ground mustard
½ tsp. ginger
2 bay leaves

Milk
Shortening
2 cans cream of mushroom soup
5 soup cans water
3 grouse

Sift together flour and seasonings store in a container with 2 bay leaves for future use.
Cut breast into 8 pieces, and place in a bowl along with wings, thighs, heart, and gizzard. Cover with milk. Refrigerate for at least 2 hrs or overnight. Drain and roll meat in the flour mixture. Brown in melted shortening. Drain on paper towels. Place in a 5-quart casserole with the mushroom soup and water, mix well. Bake at 350 for 30 minutes or until tender.
 
Ham and Swiss Cheese Grouse (Submitted by Big Guy)

6 Grouse breasts
½ lb. Swiss cheese sliced thin
¼ lb. Ham sliced thin
2 eggs
½ cup cream
¼ Tbs. Celery salt
¼ tsp. pepper
¼ tsp. Accent
¼ tsp. Dill weed
2 cups dry bread crumbs finely ground
1 stick butter

Bone out breasts and pound flat (1/4 “) with a meat hammer. Lay on a slice of ham then a slice of Swiss cheese. Roll tightly and secure with toothpicks. Beat eggs and cream together. Dip rolls in egg mixture. Add spices to the breadcrumbs and mix. Roll the grouse rolls in the breadcrumbs. Place in a buttered casserole and cook in a preheated oven at 375 for 30 minutes. Baste a few times while cooking with melted butter. Just before it is done cover with the remaining Swiss cheese and let it melt.

Note you can substitute pheasant, chicken or wild turkey for the Grouse.
 
Wild Thai Red Curry (Submitted by Big Guy)

2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini—sliced into thin rounds
1 red pepper—julienned
1 cup Jasmine rice
12 oz Game meat, grouse, or pheasant, or venison —cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with
2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, and then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the meat to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
 
Mandarin Grouse (Submitted by Big Guy)

Breast meat from one grouse, pheasant, or ½ turkey breast, cut into 1 inch chunks
1 Tbs. cooking oil
1 3 oz. Package of Oriental noodles (Ramen) with flavour packet (chicken)
1 small zucchini, cut in half and sliced diagonally
2 stalks celery, sliced diagonally
2 cloves garlic, chopped
¼ cup sweet and sour sauce
2 Tbs. chopped peanuts
1 11 oz. Can mandarin orange sections, drained

Put oil in a wok and heat stir-fry the meat chunks until no longer pink remove. Break up noodles, add noodles, zucchini, celery, garlic and 1 cup water bring to a boil, reduce heat to a simmer, cover and cook 3-5 minutes until noodles are done. Stir in the cooked meat, the flavour packet, sweet and sour sauce and peanuts. Cook until heated through. Before serving top with Mandarin orange sections.
 
Partridge Breasts Fried (Submitted by Big Guy)

2 full breasts of Partridge
1 egg beaten
½ cup margarine
1 cup fine bread crumbs
salt and pepper to taste
1 cup flour

De-bone each breast and slice each half into three pieces pound flat to about ¼ inch thick. Coat each piece with flour, dip in egg then coat with bread crumbs. Melt margarine in fry pan. Fry slices at medium heat, until golden brown , adding more margarine if needed .
 
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