Duck, Goose, ect. Recipes (Birds)

[Magnum gurly]

Autumn Spruce Grouse (Submitted by Mommabear)

Several plump fall grouse, cleaned, skinned and cut into fry-size pieces.
Bacon grease
1 can of cream of mushroom soup.
Fresh herbs, salt and pepper
Fresh chives, onion or scallion

Preheat oven to 425 ° F.
Melt bacon grease in Dutch oven over medium high heat. Brown grouse pieces in grease. Add cream of mushroom soup and 1/2 cup of water.
Add salt, pepper, and fresh herbs such as tarragon or rosemary.
Add onion pieces sliced thinly.
Cover and place in oven for approx. 40 minutes.
Check periodically and baste with sauce. Cook until bubbling.
Serve with roasted new potatoes rolled in olive oil and chopped chives,
fresh salad and blueberry pie

 

[Magnum gurly]

Grouse Wild Rice Casserole (Submitted by Big Guy)


1 Grouse, cut into serving pieces
½ lb. pork sausage
½ lb. Mushrooms, sliced
3 stalks celery
1 onion, chopped
½ cup flour
½ tsp. salt
¼ tsp. pepper
1 cup wild rice, soaked over night then drained
1 can cream of mushroom soup
1 can 15-oz. Chinese vegetables
1 cup water
½ cup soy sauce
In a large skillet cook sausage, mushrooms, celery and onions, stirring to break up sausage, until sausage is cooked through and veggies are tender. Remove with a slotted spoon and put in a slow cooker. Combine flour, salt and pepper then dredge grouse pieces. In the same pan brown the grouse in the sausage drippings. Add birds and remaining ingredients to slow cooker. Cover and cook for 3-4 hrs. Or until rice is done and meat is tender.

 

[Magnum gurly]

Duck Confit (Submitted by Gatehouse)

Duck legs
Fresh Thyme
Bay Leaves
Fresh Garlic
5gr pepper per kilo of duck
12gr salt per kilo of duck
Rendered duck fat, but you can use some lard if you want.

1. Wash off legs. Pat dry

2. Melt duck fat in a large pot. The pot should be as wide as possible, you dont' want it too tall and narrow.

3. Turn heat to very low

4. Add a layer of legs, sprinkle with S&P, sprinkle with fresh thyme, garlic and bay leaves

5. Keep adding layers until your legs are all in the pot.

6. At this point, cover your legs with a pan that fits inside your pot. A round baking tray works fine. Press down, you want the legs to slowly cook, releasing fat that is rendered, to add to the juices in the pot.

7. Slowly, slowly simmer for about 2 hours, until the meat is almost coming off the bone

8. When done, remove legs and place in smaller containers. Strain out thyme garlic.bay leaves etc form liquid.

9. Top each container with the liquid, the fat should keep the legs submerged.

10. When you want to use them, just pull them out of the fat, and toss in a hot oven until skin is crispy.

11. Alternatley, you can vac pack the cooked legs, which works well.

12. Kept in a cold area, the legs with a seal of fat will keep for a couple of months.

 

[Magnum gurly]

Amazing Goose recipe (Submitted by Magnum Gurly)

2 to 4 Goose breasts
Cut up the meat into small pieces and leave in marinade for 24 hours

Marinade

1 cup wine vinegar
1 tsp Black pepper
1 tsp dry mustard
2 Bay leaves
1 large onion chopped coarse
1 cut up carrot
2 celery leafs
and add red wine to cove meat about 1 cup

For after marinade
tomato paste
leek
2 med onions
vegeta

Take meat from marinade and dry up with paper towel. DO NOT THROW OUT MARINADE! Then put in pan with hot oil to brown up ( a little at a time) Take meat out. You may only want to do half the meat then the other half right after. Chop up 2 med onions and 1 leek and saute till glossy and then return all meat to the pan.
Strain the marinade and add it to the meat. Add some water and red wine so the meat is covered. Saute on low heat stirring occasionally for 3 hours.
At the end add some salt, pepper and vegeta(can be found in most grocery stores in spice aslie) and 1 table spoon of tomatoe paste.

 

[Magnum gurly]

ROASTED WILD TURKEY (Submitted by Magnum Gurly)


A wild turkey would be treated the same as a domestic bird. Keep the stuffing simple and not too highly seasoned. After stuffing the turkey, rub well with butter, salt, and pepper. Place it on a rack in a roasting pan. Roast in a 325 degree F. oven and allow 22-25 minutes per pound of turkey. Baste turkey often with equal amounts of butter and white wine.

NOTE: If you normally cook your domestic turkey in foil or a brown-in bag, the same may be done with a wild turkey.

 

[Magnum gurly]

TURKEY PIMENTO SOUP (Submitted by Magnum Gurly)


1 cup wild turkey, cooked and finely chopped
3 cups turkey or chicken broth
6 tbsp. margarine
4 tsp. onion flakes
1/3 cup flour
1/2 cup milk
1/2 cup light cream
1 sm. jar pimento, chopped
Salt
Pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.

 

[Magnum gurly]

Ground Turkey Meatball Recipe (Submitted by Magnum Gurly)


Ingredients

1 pound ground turkey
1 egg
2 cloves of garlic finely chopped
2 tablespoons finely chopped parsley
1/3 cup onion finely chopped
½ cup plain breadcrumbs
1 8 ounce can of diced tomatoes (drain off some of excess juice)
1 4 ounce can of tomato sauce
1 teaspoon Italian seasoning
4 tablespoons grated parmesan cheese
Bread of choice or noodles (rolls or other hard buns are great for this recipe)



In a large bowl mix together turkey, egg, breadcrumbs, parsley, and garlic. Allow to rest in refrigerator for one hour. This helps the flavor distribute throughout the meat. Form meatballs just smaller than a ping pong ball. Using a nonstick pan, brown meatballs and remove from pan. Add onion and cook until they become translucent. Stir in the remaining ingredients and add back meatballs simmering for 20 minutes. Serve meatballs with sauce on bread or noodles. Sprinkle with parmesan cheese

 

[Magnum gurly]

Ground Turkey Recipe - Chili (Submitted by Magnum Gurly)


Ingredients

1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
½ teaspoon garlic powder
¼ teaspoon allspice
¼ teaspoon red pepper



Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken

 

[Magnum gurly]

Wild Turkey and Venison Meat balls (Submitted by Big Guy)


I don't roast a whole bird. You can't get the legs and thighs tender enough without drying the breast out! I cook the breast seperate. the legs and thighs are best ground and used that way. Here are a few of my favorites.


2 Lbs. Ground turkey legs and thighs
2 Lbs. Ground venison
2 cups seasoned Italian breadcrumbs
2 cups grated Parmesan cheese
¾ cup fresh parsley chopped
½ cup onion chopped
½ cup green bell pepper chopped
3 cloves of garlic chopped
2 Tbs. Italian seasoning
2 Tbs. Salt
1 Tbs. Pepper
4 eggs
½ cup red wine
1 stick of butter or margarine
½ cup olive oil

Mix everything except the eggs, wine, butter, and olive oil. Beat eggs and wine together and add to meat mixture, blend well. Make into meatballs, I prefer big ones (4 oz.) but make what you like. Melt butter in olive oil and fry meat balls on all sides a few at a time. When done put on paper towel to drain. You can now freeze them or pour on your favorite sauce, simmer for about an hour, and eat them now! A great way to use up those tough turkey legs and thighs.

 

[Magnum gurly]

Thai Onion Turkey Noodles (Submitted by Big Guy)


8 oz. boneless turkey breast cut into ½ inch strips
2 Tbs. Soy sauce
3-Tbs. oil divided
2 medium Spanish onions cut into ¼ inch wedges
¾ cup red bell pepper cut into ¼ inch strips
¾ cup green bell pepper cut into ¼ inch strips
2-tsp. fresh grated gingerroot
1 clove of garlic, minced
½ tsp. hot red pepper flakes
1 cup chicken broth
1 Tbs. Corn starch
¼ cup water
8 oz. Medium wide egg noodles cooked and drained
1 Tbs. Sesame oil

Marinate the turkey strips in 1 Tbs. Soy sauce for a few minutes. Add 1 Tbs. Oil to wok and heat. Add turkey and cooked till almost done. Remove turkey and set aside. Add remaining oil to wok. Add onions and green peppers cook 2 minutes. Add gingerroot, garlic and red pepper cook for 2-3 minutes or until tender crisp. Stir in broth and remaining soy sauce and heat to boiling. Mix water and cornstarch and add to wok. Cook and stir until thickened. Add the turkey, noodles and sesame oil, toss while cooking until it is heated through. Serve.

 

[Magnum gurly]

Turkey Cordon Bleu (Submitted by Big Guy)

2 turkey breasts
4 slices boiled ham
4 slices Swiss cheese
1 stick butter
½ cup flour
4 oz. Cream cheese
8 oz. Cheese whiz
¾ cup sour cream
½ cup milk

Cut breasts into two pieces and pound flat with a meat hammer. Lay a slice of ham then a slice of Swiss cheese on each piece of breast. Roll each piece into a log and secure with toothpicks. Dip rolls in milk then into the flour. Melt butter in a skillet and brown for about 10 minutes. Remove rolls to a glass baking dish and place in a preheated oven at 300 F for 35 minutes. While the rolls are baking in a pot melt cheese whiz and cream cheese on medium heat. When all the cheese is melted add the sour cream and stir occasionally. When the rolls are done remove toothpicks and pour the cheese mixture on top.

 

[Magnum gurly]

Lemon Grouse (Submitted by Big Guy)


1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 grouse cut up
¼ cup margarine
1 large onion sliced
1 lemon sliced
1 can of beer
12 oz water

Mix flour, salt, and pepper. Dredge grouse pieces. Melt margarine in skillet and brown grouse a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of grouse add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the grouse.

 

[Magnum gurly]

Grouse Paprika(Submitted by Big Guy)


1/3 stick margarine
1 Grouse cut into serving portions
1 medium onion chopped
1 stalk Celery chopped
½ cup red wine
1 cup water
1tsp. Basil
2 Tbs. Paprika
¼ tsp. black pepper
8 oz. Sour cream
2 Tbs. Cornstarch

Melt margarine in a skillet, add grouse, onion, celery, wine, basil, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes on each side. After 90 minutes remove grouse add cornstarch and sour cream stir until thickened. Pour over grouse. Serve over rice or noodles.

 

[Magnum gurly]

Grouse (Submitted by spi)

For 1-2 birds:

Melt about 1/8 of a stick of butter.
Mix in:
an equal volume of lemon juice
a teaspoon of garlic powder
1/2 teaspoon of salt
2 large pinches of crushed, dried parsley
1-2 dashes of cayanne pepper

Brush this mixture onto the bird, and pour the remainder inside.
Bake for about an hour at 350 in a shallow roaster, basting frequently.

This is also good for cornish hen out of season.

 

[Magnum gurly]

Curried grouse.(Submitted by Woodchopper)


I just finished off a nice grouse curry for lunch.

I had some grouse out for supper last night and decided I wanted curry, of course the wife wasn't home she normally does not let me cook, and especially not curry and she does all the grocery shopping so whenever I’m home alone it’s a see whats in the cupboards, adventure

So with the limited ingredients I was able to find I whipped up a decent little curry.

First debone and slice up the grouse brest. I used 2 grouse, that was enough for supper and enough leftovers for a good lunch.

Brown grouse in olive oil then add 1 can cream of mushroom soup, (I had to substitute cream of chicken soup last night, just part of the adventure) and a can of diced tomatoes.

Next is spicing, I used about a heaping teaspoon of curry powder (I don’t measure I just guess) a good ½ teaspoon garlic powder (no cloves left I used them all up on another creation, garlic deer) cumin, tumeric, basil, coriander, in small amounts, and salt and pepper.

Now let that simmer a bit while chopping up a mid sized onion, chop it in about ¼ inch chunks. Add to pan and allow to simmer about another 30 min.

 

[Magnum gurly]

Grouse at my house!! (Submitted by Peter36)


Greetings, from Kenora Ontario!! Grouse, well here's my 2 cents worth:

4 grouse, slice off meat from breast so you have 2 sides, cut this inhalf , you know have 4 pieces the size of your palm. into a GLASS bowl,
2 tsp real minced garlic,
1/2 cup terragon wine vinegar, (or red wine vinegar)
1 tsp brown sugar,
1 tsp soya sause, (low salt) .
1/4 cup hot!! water.
Mix well and cover at least overnight. Next day take out pieces, dry, soak in egg and milk mixture for coating. Coat in Corn flake crumbs ( or corn starch) and fry in small amount of oil until golden. Not the healthiest way to eat, but not as bad as your think.

 

[Magnum gurly]

Grouse Baked in Sour Cream(Submitted by Big Guy)


2 to 4 grouse cut in half
½ cup flour
1 tsp. dried thyme
½ tsp. dried rosemary
Salt
Pepper
1 stick margarine or butter
½ lb. Mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
2 cups room temp sour cream
½ cup chicken broth
1 tsp. red currant jelly


Combine flour, thyme, rosemary and salt and pepper to taste. Dredge grouse in the seasoned flour. In a skillet brown grouse in ½ of the margarine. Remove to a baking dish. Add the rest of the margarine to the skillet and sauté the onion, celery and mushrooms until tender. Add sour cream, chicken broth and jelly to skillet stir to mix then pour over grouse in the casserole dish. Bake at 350 for about an hour until grouse is tender. Serve over rice.

 

[Magnum gurly]

Lemon Baked Grouse(Submitted by Big Guy)


2 whole grouse
1 clove garlic
¼ tsp. salt
2 stalks celery with leaves, rough chopped
2 small onions, quartered
2 to 4 sprigs fresh parsley

Basting Sauce
1 lemon
¼ cup olive oil
1 tsp. onion juice
¼ tsp. Tabasco sauce
¼ tsp. dried thyme

Rinse birds and pat dry. Rub inside and out with crushed garlic glove. Stuff birds with celery, onion, and parsley, place on a rack in a roasting pan. Grate the rind off the lemon and place in a jar. Squeeze the juice from the lemon and add to jar. Add oil, Tabasco and thyme to jar, shake well. Brush birds with this mixture and bake at 375 for 40 minute or until tender; baste every 10 –15 minutes.

 

[Magnum gurly]

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.

 

[Magnum gurly]

Duck (Submitted by sjemac)

Never more than med rare with duck. It tastes "livery" well done.

Try this one guys.It's a way of cooking ducks and geese that will appeal even to people who say they don't like waterfowl but still has enough of the duck flavor to appeal to those of us who do like it. Try this out, you won't be disappointed with the results.

Step one: Pluck the breast of a medium to large duck and singe of the pin feathers.

Step 2: Cut the breast off the bone in one piece so that you have the 2 halves still connected by the skin.

Step 3: Cut a crosshatch pattern on the meat side of the breast but be carefull not to cut all the way through. Season meat side well with salt and pepper, cajun seasoning, or my favorite --OLD BAY.

Step 4: Put your favorite stuffing in the breast and tie the breast up with butcher string as shown (skewers or good sharp tooth picks can be used to hold it together too ). The stuffing shown is just ritz crackers, salt, pepper and parsley. But I've used fruit, herb, and sausage stuffings too.

Step 5. Roll in a light dusting of flour and deep fry at about 345-350 until the skin's really nice and brown(or roast at 425 for 20 minutes -- baste with oil or butter as she's going). Take out of oil, drain, dust with your favorite seasoning salt or spice and let sit about 5 minutes before taking off the string and slicing. Should be medium rare when done. I serve this with a drizzle of sauce made from lemon juice, mayonaise, capers, green onion, salt/pepper, hot sauce and worchesteshire.