BIRD RECIPES
Turkey Kabobs
Fillet breast meat off of turkey, boneless/skinless, remove tendon.
Marinate meat in Classic Herb salad dressing for 48 hours.
Cut meat into 1in to 2in chunks
Cut up a pepper and a sweet onion into 1 inch to 2 inch chunks
Wrap each chunk of meat with a half slice of bacon
Place onto pre-soaked Bamboo Skewers, veggie then meat then veggie etc.
Sprinkle with seasoning salt and black pepper
Cook on BBQ, moderate heat until bacon crisps and peppers char
Brush with Chicken & Rib BBQ Sauce
ENJOY!! Greg Sweetman 2010
Marinate meat in Classic Herb salad dressing for 48 hours.
Cut meat into 1in to 2in chunks
Cut up a pepper and a sweet onion into 1 inch to 2 inch chunks
Wrap each chunk of meat with a half slice of bacon
Place onto pre-soaked Bamboo Skewers, veggie then meat then veggie etc.
Sprinkle with seasoning salt and black pepper
Cook on BBQ, moderate heat until bacon crisps and peppers char
Brush with Chicken & Rib BBQ Sauce
ENJOY!! Greg Sweetman 2010
BEER CAN DUCK
If any one likes beer can chicken, you will absolutely love your ducks done the same way! Season your birds well with any seasoning you prefer, I use roasted garlic, summer savory, black pepper, and some cajun seasoning both inside and on the outside of the birds, instead of using a beer, I used some apple juice. For whole ducks, I put the BBQ on medium, and place the bird on the grill. BBQ for 50 minutes, spin the bird 180 degrees and BBQ for another 50 minutes. The metal frame is a good buy and hold the duck or chicken perfectly.
BRAISED PHEASANT WITH SAUERKRAUT
1 pheasant
2 pound sauerkraut
1 onion, thinly sliced
1 cup chicken stock
2 tablespoon butter
2 tablespoon oil
1 teaspoon salt
1 teaspoon freshly ground pepper 1 teaspoon paprika
1 teaspoon fresh tarragon.
Recipe: Heat the oil in a heavy skillet and brown the pheasant on all sides. Place the pheasant in a braising pan. Remove the oil from the skillet and melt the butter. Saute the onion and add the sauerkraut. Season with salt, pepper, paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken stock and cook for 45 minutes or until the pheasant is tender.
2 pound sauerkraut
1 onion, thinly sliced
1 cup chicken stock
2 tablespoon butter
2 tablespoon oil
1 teaspoon salt
1 teaspoon freshly ground pepper 1 teaspoon paprika
1 teaspoon fresh tarragon.
Recipe: Heat the oil in a heavy skillet and brown the pheasant on all sides. Place the pheasant in a braising pan. Remove the oil from the skillet and melt the butter. Saute the onion and add the sauerkraut. Season with salt, pepper, paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken stock and cook for 45 minutes or until the pheasant is tender.
TURKEY AND WILD RICE SOUP
5 tablespoons margarine
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
Salt and pepper to taste
2 (10-ounce) cans chicken broth
4 cups milk
2 cups cooked wild rice
2 cups cubed cooked turkey
Melt the margarine in a large pan and sauté the onion, celery, carrots and mushrooms until tender-crisp. Stir in the flour, salt and pepper and mix well.
Add the chicken broth and milk and cook, stirring, until thickened. Add the wild rice and turkey. Adjust seasonings. Simmer until heated through.
Makes 8 servings.
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
Salt and pepper to taste
2 (10-ounce) cans chicken broth
4 cups milk
2 cups cooked wild rice
2 cups cubed cooked turkey
Melt the margarine in a large pan and sauté the onion, celery, carrots and mushrooms until tender-crisp. Stir in the flour, salt and pepper and mix well.
Add the chicken broth and milk and cook, stirring, until thickened. Add the wild rice and turkey. Adjust seasonings. Simmer until heated through.
Makes 8 servings.
WILD DUCK
1 cup diced celery
1 cup onions (diced)
1 cup seeded raisins
1 cup coarsley chopped pecans
4 cups fresh bread crumbs
1 1/2 teaspoon salt
2 eggs (beaten)
1/2 cup scalded milk
2 wild ducks (about 2-2 1/2 pounds each)
6 bacon slices,1 cup ketchup, 1/2 cup chili sauce, 1/4 cup Worcestershire sauce, Water cress or parsley, thin orange slices, currant jelly
Preheat the oven to 500 degrees F. In a bowl combine and mix well the celery, onions, raisins, pecans, crumbs, salt, and eggs. Stir in the milk. Finish preparing the ducks. Weigh each duck and figure the cooking time. Allow 60 minutes per pound, using the weight of the larger duck only. Stuff the neck and body cavities with the bread mixture. Close the opening by sewing with a piece of white twine. Place 3 pieces of bacon across the breast of each duck. Place the ducks on a wire rack in a shallow roasting pan. Roast the ducks, uncovered at 500 degrees F. for 15 minutes. Reduce the heat to 350 degrees F. for the remainder of the cooking time. When 1/2 hour of cooking time remains, mix the ketchup, chili sauce, and Worcestershire sauce, and pour over the ducks. Continue with the roasting until done. Place the ducks on a heated platter and garnish with the water cress and orange slices topped with jelly. For a spicy sauce skim the fat from the sauce in the pan and thicken with flour and water until smooth.
This wild game recipe will serve 4 to 6.
1 cup onions (diced)
1 cup seeded raisins
1 cup coarsley chopped pecans
4 cups fresh bread crumbs
1 1/2 teaspoon salt
2 eggs (beaten)
1/2 cup scalded milk
2 wild ducks (about 2-2 1/2 pounds each)
6 bacon slices,1 cup ketchup, 1/2 cup chili sauce, 1/4 cup Worcestershire sauce, Water cress or parsley, thin orange slices, currant jelly
Preheat the oven to 500 degrees F. In a bowl combine and mix well the celery, onions, raisins, pecans, crumbs, salt, and eggs. Stir in the milk. Finish preparing the ducks. Weigh each duck and figure the cooking time. Allow 60 minutes per pound, using the weight of the larger duck only. Stuff the neck and body cavities with the bread mixture. Close the opening by sewing with a piece of white twine. Place 3 pieces of bacon across the breast of each duck. Place the ducks on a wire rack in a shallow roasting pan. Roast the ducks, uncovered at 500 degrees F. for 15 minutes. Reduce the heat to 350 degrees F. for the remainder of the cooking time. When 1/2 hour of cooking time remains, mix the ketchup, chili sauce, and Worcestershire sauce, and pour over the ducks. Continue with the roasting until done. Place the ducks on a heated platter and garnish with the water cress and orange slices topped with jelly. For a spicy sauce skim the fat from the sauce in the pan and thicken with flour and water until smooth.
This wild game recipe will serve 4 to 6.