Duck, Goose, ect. Recipes (Birds)

[Magnum gurly]

WILD TURKEY CHILI (submitted by Big Guy)

3 pounds ground wild turkey, Legs and thighs are best.
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained


In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings

 

[Magnum gurly]

Stuffed Wild Turkey (submitted by BigGuy)


1 (10-lbs.) wild Turkey [dressed]
8 slices Bacon
1 cup Onion [chopped]
1/4 cup Celery [chopped]
1/2 cup Water
1 pkt. Corn bread stuffing mix [herb-seasoned]
1 (cube) chicken bouillon
1/2 cup Hot water
1/2 cup Burgundy
6 slices Bacon
1/2 cup Burgundy


Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. Sauté the onions and celery in the bacon drippings in a skillet until brown. Add 1/2 cup of water and simmer for 5 min. Combine the stuffing mix, bouillon cube (dissolved in 1/2 cup of hot water), 1/2 c burgundy, onion and crumpled bacon in a bowl mix well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 degrees F for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10-min. Let stand for 10 min. before slicing and serve.

 

[Magnum gurly]

Barbecued Smoked Wild Turkey(submitted by BigGuy)


Wild Turkey about 10-12 pounds,dressed
Liquid to be injected into bird:

1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer

Paste to be massaged into bird:

3-4 garlic cloves
1 tablespoon salt
1 tablespoon coarse pepper
Pinch of cayenne
1 tablespoon garlic-flavored oil

The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.

To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it for a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.

Combine paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.

Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator. Next morning, take turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F. Wrap the bird in wet cheesecloth and secure the ends.

Place turkey breast-side down in the smoker and cook for 1-1/4 to 1-1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet cheesecloth periodically. It must stay wet.

After the bird cooks from 6 to 10 hours, depending on its size and internal temperature, cut off the cheesecloth and discard.

Ingredients for basting:

2 cups chicken stock
1 cup water
8 ounces beer

 

[Magnum gurly]

Turkey Meatball Pie(Submitted by BigGuy)


1/4 cup butter
1 1/2 pounds ground turkey, shaped into 1-inch balls
1 large onion, thinly sliced
8 ounces fresh sliced mushrooms
1/2 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups frozen peas and carrots, thawed
1 egg yolk
1 tablespoon water
purchased or homemade pie crusts for 2-crust pie


Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon.
Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.
Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.

 

[Magnum gurly]

Wild Turkey, Sausage and Shrimp Gumbo(Submitted by BigGuy)

2/3 cup flour
1/2 cup olive oil
1 large bell pepper, chopped
1 medium sweet onion, diced
3/4 cup carrots, diced
3 stalks celery, chopped
6 garlic cloves, minced
1 tablespoon jalapenos, chopped
1 (10 ounce) package frozen okra, thawed
2 (16 ounce) cans diced tomatoes
1 (16 ounce) can corn, drained
6 cups chicken broth
1 teaspoon thyme
1 teaspoon basil
4 bay leaves
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
4 tablespoons worcestershire sauce
2 cups wild turkey breast, cubed
2 cups shrimp, cooked
1 cup kielbasa, cubed
cooked rice

Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
Bring to a boil then add the turkey and sausage, when it returns to a boil, reduce to heat to a simmer.
Cover and simmer for about 30 minutes.
Add the shrimp during the last 5 minutes.
Serve over hot cooked rice

 

[Magnum gurly]

WILD TURKEY AND BISCUIT CASSEROLE(Submitted by BigGuy)

4 eggs
2 cups milk
2 cups biscuit mix
¼ teaspoon sage
2 packages of chicken gravy mix
5 cups chopped wild turkey
½ cup celery, chopped
½ cup onion, chopped
1-1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Beat eggs, milk, biscuit mix, sage and gravy mix in a large bowl. Add turkey, celery, onion and cheese. Pour into a baking dish. Bake 1 hour until lightly browned and knife inserted in center comes out clean. Serves 6.

 

[Magnum gurly]

Apricot Wild Turkey(Submitted by BigGuy)


One Wild Turkey cleaned and washed
1 onion cut up
Stuffing mix
Two apples
6 baby carrots
3 stalks of celery chopped
8 bacon Slices
1 apple chopped
Salt and pepper


Stuff bird with mix, apple, carrots, celery, and onion and stuffing mix. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Wild Turkey is much drier than supermarket turkey. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Turkey will need 20 minute to the pound. at 350 degrees F.

While bird is cooking make a sauce of
one jar of apricot preserves with added canned or dried apricots
1 tbsp. brandy

 

[Magnum gurly]

Partridge Stir Fry(Submitted by Mommabear)

Nothing to it folks...

Have 1.5 cups of rice made up ! Debone the bird, cube the meat , set your wok on high for stir frying, add some olive oil, quickly stir fry up the bird, add a ready made mix of stirfry vegy's..add the rice. 1/4 cup soya sauce , stir.. shut it down........ Voila!!!!!

 

[Magnum gurly]

Wild Rice Turkey Salad(Submitted by BigGuy)


1/2 cup Wild rice
1 1/2 cup Water
2 cup Turkey; cooked chopped
1 cup Celery; chopped
1/2 cup Sweet red pepper; Chopped
1/3 cup Raisins
1 Apple; chopped
1/4 cup Green onions; chopped
1/4 cup Olive oil
2 Tbs. Red or white wine vinegar
1/4 tsp. Black pepper
1/4 tsp. Ground nutmeg
2 Tbs. Fresh parsley leaves, chopped
Chopped pecans; for garnish

Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients in a bowl and toss. Cover and chill until ready to serve. Sprinkle on the pecans just before serving

 

[Magnum gurly]

MY FAVOURITE CHUKAR(Submitted by DragonFire)

2 whole roast chukar and White Sauce
1 cup instant rice(or your fav)
1 cup chicken broth/stock 2TBSP butter or marg
8oz fresh sliced mushrooms(fried) 6oz milk
8oz fresh or frozen broccoli(cooked) flour
6oz precooked, thawed, small shrimp(optional

Roast chukar. Remove breast and thigh/leg meat, set aside and keep warm.Bring chicken stock to boil in small saucepan, add rice, cover and remove from heat. Prepare broccoli and mushrooms and set aside. To make white sauce, melt marg or butter in small saucepan over med heat. Add enough flour to make a paste, strirring constantly. SLOWLY add milk(still stirring) to paste to make med thick sauce. Salt to taste.

Add shrimp tp sauce. After one minute, add broccoli and mushrooms to sauce. Immediately pour over meat that has been previously arranged on two dinner plates.Arrange rice on plate and serve. Homemade coleslaw and a nice medium dry white wine goes well with this. Enjoy.
You may substitute egg noodles for the rice.

 

[Magnum gurly]

Easy Crock Pot Pheasant (Submitted by BigGuy)



6 pheasant breasts (cut in chunks)
1# smoked polish sausage
1/4C butter
1C sliced onions
1C sliced or diced peppers (Green ,Red ,Yellow)
1/2C tomato paste
1tsp each- Cajun seasoning, oregano, Sweet Basil
2C Chicken Broth
1/2C White Wine
S&P to taste

Melt butter- brown onions and peppers --remove from pan and brown pheasant-add sausage and remaining ingredients (including onions & peppers) and simmer on stove for 1 hr or in crock pot till pheasant is tender- adjust seasoning and if you like thicken with a wash
Serve over cooked white rice with hot rolls or French Bread and BEER!

 

[Magnum gurly]

Lemon Pheasant (Submitted by BigGuy)

1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 Pheasants 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 pheasant pieces. Melt margarine in skillet and brown pheasant a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of pheasant add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the pheasants.

 

[Magnum gurly]

Pheasant Dreams (Submitted by BigGuy)


1 whole pheasant, cleaned and prepped for cooking
2 cups of parboiled long grain and wild rice mix
1/4 cup of golden raisins
1/4 cup of dried, reconstituted cranberries
1/4 cup of diced carrots
1/2 cup of diced mushrooms (I like baby bellas)
1 good sized fresh peach
string to tie legs
coarse or kosher salt
fresh cracked pepper
fennel
celery salt

Take the parboiled and cooled rice and place in a large mixing bowl with the diced veggies, raisins and berries (you can substitute other berries for the cranberries or raisins if you want) and fennel. Mix thoroughly.

Take the cleaned pheasant and rub inside and out with the coarse salt, then rub the outside with the celery salt and pepper as well.

Fill the cavity of the bird with the rice mixture until it is full but still has a little compression to the rice (it will expand more while it is cooking and you don't want it to throw all of the stuffing out!). Then, take the peach and stuff it in too (you'll want to gauge the six of the hole in the back of the bird before you go shopping or, you can also use an apple which would allow you to pare it down to fit as well). Then, tie the legs of the bird together with a piece of cotton cooking string.

You can either place the bird in a pan with some additional veggies and fruits to bake or do like I do and put it on the old Weber grill to slow roast for about 3-4 hours, depending on the size of the bird. In an oven, I would drizzle a little olive oil over it before I rubbed it down with the salt and bake it on 300 for 1/2 hour per lb. of the bird.

Good luck and good eating!

 

[Magnum gurly]

Pheasant Paprika (Submitted by BigGuy)


1/3 stick margarine
1 pheasant 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 pheasant, 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 pheasant add cornstarch and sour cream stir until thickened. Pour over Pheasant . Serve over rice or noodles.

 

[Magnum gurly]

Pheasant with White Wine Sauce (Submitted by BigGuy)


1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose
flour

Skin and dice salt pork.
In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until browned on all sides-about 15 minutes.
Sprinkle pheasant with pepper;
move pheasant to one side of skillet.
Add onions and mushrooms to skillet.
Cook 1 minute or just until mushrooms are wilted.
Drain all fat from skillet and discard.
Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling.
Cover and cook over low heat 20 minutes or until pheasant is tender.
In cup, blend water and flour until smooth.
Stir into skillet; cook until sauce thickens and bubbles.
Before serving, discard bay leaf.

Hope you ENJOY!!!!

 

[Magnum gurly]

Smothered Pheasant (Submitted by BigGuy)

1 Pheasant
flour
salt and pepper
1 cup milk
Clean pheasant and cut into serving sized pieces.Roll in flour seasoned with salt and pepper.Brown slowly on both sides in hot fat,turning once.Add milk,cover tightly and bake in 325 degree oven until tender,about one hour.Serve with gravy made from the drippings.

Old pheasants are best prepared in this manner

 

[Magnum gurly]

Stuffed pheasant (Submitted by BigGuy)

2 whole pheasants or grouse
Salt and pepper to taste
¼ cup chicken broth
½ lb. Italian sausage
½ cup long grain rice
½ lb. Mushrooms, quartered
2 slices bacon

Salt and pepper the bird’s cavity. Mix chicken broth, sausage, rice and mushrooms. Stuff cavity of each bird. Cut bacon slices in half and lay over breasts of birds. Cook uncovered in a 325-degree oven for 90 minutes, uncover and cook another 30 minutes until browned.

 

[Magnum gurly]

Three Cheese Pheasant(Submitted by BigGuy)



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 pheasant breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning
flour


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 pheasant breasts, first in some flour then 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!

 

[Magnum gurly]

Jumbo Gumbo (submitted by sjemac)

Okay, here is my monument to that great invention of the Bayou, Gumbo. Now some of you real purists out there may be outraged at my processes and iingredients but it is impossible for me to find such authentic ingredients as file and real andouille sausage (even the Tasso ham I had to make myself). So this is the way I made gumbo on this particular day. Next time I will make it differently and probably make it differently the time after that. But these are the basics in my recipe. Note that the pot I'm using is huge (true size doesn't really show in the pics). After eating gumbo for two days we were still able to fill 10 large Ziplocks for freezing.

The Roux.

I used 1 lb unsalted butter and 1 lb flour. Cooked on medium high heat to the toffee colored stage. I don't like a super dark roux. Constant stirring needed. Takes about a half hour. Drinking beer helps to pass the time.

The Stock

Basics were 5 ducks (2 mallards, 1 pintail, 2 bluebills). I took the breasts off of the mallards and pintail and left it on the bluebill. The finished gumbo would have the threads of long simmered duck in it as well as the meatier chunks of breast meat I added later.

Carrots, onions, celery, bay leaves, thyme, parsley were all added to a huge 14 liter stock pot. Everything covered with cold water and brought to a boil them simmered for 5 hours (beer and televised sports were made for this).

Ducks were removed and the stock strained. The resulting liquids were put into a 5 liter pot and a 9 liter pot and placed on the burners to reduce until the contents of both pots could fit into the 5 liter one. Basically the stock was reduced to a third of its original volume.

The trinity of bell peppers (6), onions (6), and celery (2 bunches).

Tasso ham, roasted red peppers, and pimnetos.

Seared off goose gizzards, hearts and duck breasts, with shredded meat from ducks from the stock and cooled roux. Not pictured: hot sauce, canned tomatoes (2 cans) and smoked venison sausage.

So. The roux was added to the cleaned out 14 liter pot and heated back up to temperature. Once it was bubbling and cooking really good, I added in about 1/4 of the trinity and let that aroma of the gods sweep through the house. Dumped I then dumped in all the other ingredients and the stock and let it simmer for about 2 hours. Every half hour or so I would add another bunch of the trinity to "layer" the textures of the veg. The last bit was added after I took the gumbo off the heat so that it would still have some crunch even when reheated.

Served on rice with chopped onions and extra hat sauce. More beer. Makes me thankful that my forefathers had the foresight to kick all those crazy Frenchmen out of the maritime provinces of Canada and ship them to the swamps of Louisianna.

 

[Magnum gurly]

Grouse Recipe - Moroccan Pidgeon Pie (submitted by grayrc)

Used 4 Ruffies for this recipe. I'm relatively new to hunting and this was the first time my wife has agreed to cook any game meat. Fortunately the whole family (including kids) really enjoyed it - a great precedent for future harvests and this recipe will become a standard for the next round of birds. I'd add that we may try x2 pie crusts next time, 1 each on the bottom and on top.



Moroccan Chicken Pot Pie

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

Makes 6 to 8 servings

Ingredients
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
<substitute x4 ruffed grouse breasts>
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Preparation

Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.

Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.