Wild Game Bird Recipes

Recipes for cooking your favorite bird

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BBQ Smoked Pheasant
Boneless Turkey Breast Stuffed w/Oysters
Cajun Deep-Fried Wild Turkey
Dove and Rice
Dove Casserole
Dove Roast
Dove Tetrazzini
Duck Breasts
Duck Breast in Fruit Sauce
Duck Stew
Fried Goose Breast
Fruited Pheasant
Grilled Smoked Chukar
Grilled Pheasant Kabobs
Grilled Quail
Goose or Duck Jerky
Goose Barbeque
Grouse Breast w/Ham Sauce
Lime Duck
Marinated Duck
New England Baked Woodcock
Oriental Grouse
Pheasant Cacciatore
Pheasant Chili
Pineapple Baked Chukar
Quail in Red Wine
Quail Stuffed w/Wild Mushrooms
Roast Woodcock
Rustic Pheasant and Pork Pie
Sage Roasted Goose
Sauteed Duck Breasts w/Balsamic-Rasberry Sauce
Savory Grouse
Spicy Honey and Garlic Quail
Stewed Goose or Duck
Tendor Roast Pheasant
Wild Turkey Breast in Wine Sauce
WOK Pheasant
Woodcock in Wine

 

'width' is a duplicate attribute name. Line 1, position 37.Roast Woodcock

Ingredients:
1 Woodcock
Fat bacon
3 slices White bread; crusts removed
1/2 oz Foie gras
Salt and pepper
1 pinch Grated nutmeg
1 teaspoon Cognac or Armagnac
8 Grapes; peeled, seeded

Directions:
Pluck the woodcock but do not gut it
Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min
Remove the entrails and discard all but the intestines
Meanwhile, fry the bread in the dripping pan or else separately in butter
Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy
Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over
Gratiner this in a very hot oven for a few minutes
Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around
Garnish with grapes and serve
submitted by: bigoutdoors

'width' is a duplicate attribute name. Line 1, position 37.New England Baked Woodcock

Ingredients:
6 Woodcock; split
1 cup Milk
1/2 cup Flour
3 tablespoons Sweet butter
1 cup Fine dry bread crumbs
1/2 teaspoon Salt
1/8 teaspoon Freshly-ground white pepper
1/2 teaspoon Paprika
1 cup Sour cream

Directions:
Dip birds into milk, then roll in flour
Melt butter and brown birds in it
Remove birds, dip again into milk, then dredge with bread crumbs
Season with salt, pepper, and paprika, and place in a casserole
Add sour cream and cover dish
Bake at 350 degrees for 45 minutes, or until tender
This recipe yields 2 servings
submitted by: bigoutdoors

'width' is a duplicate attribute name. Line 1, position 37.Woodcock in Wine

Ingredients:
4 woodcocks
1 small cup of butter
2 onions
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
Salt and pepper
3-4 slices of bread
Extra butter for frying the bread

Directions:
Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation)
Melt half the butter in a pan and when hot, fry the woodcocks
Remove from the pan and place in a saucepan
To the butter in the frying pan, add the finely chopped onion and sauté
Next, add the flour and stir with a wooden spoon until golden
Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks
Add half a cup of water, return the saucepan to the cooker and simmer for another half hour
Finely chop the livers and sauté in the remaining butter
Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes
Pour the sauce into the saucepan and allow the dish to cook a few more minutes
Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over
submitted by: bigoutdoors

'width' is a duplicate attribute name. Line 1, position 37.Tender Roast Pheasant

Ingredients:
1 pheasant
FOR SEASONING PHEASANT
butter
salt and pepper
BASTING SAUCE
2 cup hot water
3 tbsp butter
2 chicken bouillon

Directions:
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper
Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven
Do not cover
Add bouillon & 3 tb butter to hot water & stir until mixed
Baste pheasant every 15 min. with this
After half the cooking time is over, turn pheasant over
Roast 1 ¼ - 1 ½ hrs
Depending on size of bird & wheather it's stuffed
Remove & thicken basting juices with flour for gravy

'width' is a duplicate attribute name. Line 1, position 37.Fruited Pheasant

Ingredients:
3 Pheasants
1/2 lemon
Salt
Pepper
5 tbsp butter
1 cup white raisins
Juice of 3 oranges
1 tsp grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine

Directions:
Rub birds inside and out with lemon and season well with salt and pepper
Put breast up in baking dish and spread with butter
Add remaining ingredients to the dish
Bake uncovered for 45 minutes at 350 degrees F
Basting every 10 minutes

'width' is a duplicate attribute name. Line 1, position 37.Duck Breasts

Ingredients:
1/2 cup vinegar (white)
1 cup peanut oil
1 tsp of mustard powder
1 tsp cayenne pepper
1 tsp onion powder
1 tsp Worstershire
1/2 tsp of hot/spicy sauce
3/4" X 4" Onion slices

Directions:
Let the breasts marinate for at least 24 hours
Wrap breast around onion slice and pin with toothpick
Then wrap breast with bacon -- do not spare the bacon; use lots
Cook slowly for 45 minutes
Do not use direct heat
Add smoke sticks if smoke flavor is desired
submitted by: Jon Fitzworth

'width' is a duplicate attribute name. Line 1, position 37.Goose or Duck Jerky

Ingredients:
4-5 pounds of meat
2 tbs teriyaki sauce
2 tbs black pepper
2 tbs garlic powder
2 tbs tabasco sauce
1 tbs liquid smoke
1 tbs red pepper
1 tbs meat tenderizer
1 tbs Mrs Dash's spicy seasoning
2 can of hot diced jalapenos

Directions:
Cut 4-5 pounds of meat into 1/4" strips and marinade in a glass bowl in the frig overnight and then dehydrate until the meat is bendable but will not break
submitted by: Marty Sup

'width' is a duplicate attribute name. Line 1, position 37.Duck Stew

Ingredients:
2 dressed duck, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/2 cup oil
3 celery leaves, chopped
2 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
Parsley

Directions:
Season duck with salt, black pepper, and red pepper.
Heat oil in large, heavy pan until very hot.
Brown ducks in hot oil.
Remove from pan; place onions, garlic, celery, and green pepper in same pan.
Replace duck in pan.
Cook over medium heat for 15 minutes, stirring frequently.
Add water; cover.
Cook slowly for 2 1/2 hours or until tender.
Replenish water if necessary.
About 15 minutes before serving, add green onions and parsley. Serve over rice, if desired

'width' is a duplicate attribute name. Line 1, position 37.BBQ Smoked Pheasant

Ingredients:
Several Whole Birds
Liquid Smoke
Soy Sauce
Garlic Salt
Bacon
Wood Chips and Coals
BBQ sauce
Salt
Pepper
Seasonings

Directions:
Soak birds for 24 hours in a brine of water, soy sauce, liquid smoke, and garlic salt
Remove birds and truss with bamboo skewer
Make slice along breast bone and insert 1/2 piece of bacon along each side
Wrap birds with bacon
Smoke birds over a charcoal smoker for 4 hours at approx 200 degrees or so
Remove birds and completely debone - go ahead and scrape all the meat off
Try not to eat all the breast meat (it will taste good, though) and save some fo remainder of recipe
Place meat in large crockpot with BBQ sauce and your choice of additional seasonings
I like mine spicy, so I throw in some hot sauce
Heat on high until hot, and then turn to low for 4 hours
Stir every 45 minutes or so to break up meat
submitted by: Rudy Icek 

'width' is a duplicate attribute name. Line 1, position 37.Grilled Pheasant Kabobs

Ingredients:
1 pheasant, cut into 1/2" cubes
1/2 cup Heinz 57 sauce
1/2 cup honey
Large onion, cut into chunks
Large green pepper, cut into chunks
Pineapple chunks
Wooden skewers

Directions:
In a large bowl, mix together the 57 sauce and honey
Add the meat and stir to cover evenly
Cover and refrigerate overnight
Soak the skewers in water
Thread on the pheasant, onion, pepper and pineapple alternating the pieces
Grill over medium heat until done turning as needed
submitted by: Jeremy Smith

'width' is a duplicate attribute name. Line 1, position 37.WOK Pheasant

Ingredients:
1 or 2 pheasant de-boned
1/4 cup soy sauce
1/4 cup allegro marinade
1 onion cut
6 or 8 cloves of garlic
1/2 cup of water
2 tablespoons of oil

Directions:
In a wok add, oil, garlic, and onion.
Saute for a minute then add pheasant, cook until brown.
Add soy sauce and marinade, and water.
Cook until all liquid is gone.
Stir occasionally.
Serve hot!
Submitted by: Mike Davies

'width' is a duplicate attribute name. Line 1, position 37.Dove and Rice

Ingredients:
8 doves, quartered, dusted with flour
2 cups freshly cooked rice
4-6 strips good bacon
1/2 cup low salt chicken broth
Salt & pepper

Directions:
In skillet, fry bacon crisp
Remove, crumble, and set aside
Over medium heat lightly brown the floured doves in the bacon drippings
Brown all sides to ensure bird is cooked
Remove birds and add to a medium pot
Mix in rice, crumbled bacon, and chicken broth
Add salt & pepper to taste
Cook 20-30 minutes over medium-low heat to mix the flavors

'width' is a duplicate attribute name. Line 1, position 37.Spicy Honey and Garlic Quail

Ingredients:
4 Quail
4 Garlic Cloves, crushed
3 tsp Sambal Oelek
3 tbls Honey
2 tbls Soy Sauce
2 tsp Brown Sugar

Directions:
Cut quail in half length ways
Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night
Preheat oven to 190°C
Place quail on wire rack over baking dish, reserve marinade
Cook quail for approximately 25 minutes or until browned and crisp and cooked through
Brush with marinade a couple of times during cooking
Serve over deep fried vermicelli noodles with stir fried vegetables
posted by: The Flying Chef

'width' is a duplicate attribute name. Line 1, position 37.Sage Roasted Goose w/Bourbon Gravy

Ingredients:
1 - 12 to 14 pound goose, thawed if frozen
Salt and pepper
1 large yellow onion, stuck with 3 whole cloves
6 fresh sage leaves or 2 teaspoons dried sage
2-3 cups chicken broth 
1 - 8-ounce container demiglace (available from specialty markets or a quality butcher), or 2 envelopes au jus gravy mix (0.6 oz. each) plus 1 cup water
1/3 cup bourbon or whiskey
4  tablespoons butter (1/2 stick)
1  tablespoon minced fresh sage or 1 teaspoon dried rubbed sage

Directions:
Cut wing tips from goose and reserve, along with neck and giblets
Pull out and discard any large pieces of fat
With tip of paring knife, pierce goose all over, especially in the fatty area of the breast
Preheat oven to 325 degrees F
Sprinkle goose inside and out with salt and pepper
Place onion and sage leaves in cavity
Place breast-side down on rack in large open roasting pan
Roast 1 hour and 45 minutes.
Remove goose from oven
Spoon off drippings and reserve
Turn goose breast-side up
Add 2 cups chicken broth, wing tips, neck, and giblets to roasting pan
Reserved fat may be used to roast potatoes
Continue roasting 2 hours longer or until temperature on meat thermometer inserted in thickest part of meat between breast and thigh reaches 180 degrees F, or when thickest part of leg feels soft when pressed with fingers protected by paper towels
If necessary, add more chicken stock to roasting pan to prevent pan drippings from burning
Remove goose to large serving platter
Cover loosely with foil to keep warm
Prepare Bourbon Gravy (recipe follows)
Garnish platter with rosemary sprigs and potatoes if you wish

Bourbon Gravy:
Pour drippings from roasting pan into bowl
Skim off fat and discard
Strain remaining juices into medium saucepan
Add the demiglace, or gravy mix and water, and bourbon
Stirring constantly, heat to boiling over medium-high heat
Stir in butter and minced sage
Season to taste with salt and pepper
Pour into heated pitcher or sauceboat

'width' is a duplicate attribute name. Line 1, position 37.Savory Grouse

Ingredients:
1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 tsp sugar
1/4 tsp all spice
3/4 tsp garlic
1/8 tsp paprika
2 tbsp margarine

Directions:
Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan
Dip grouse pieces in flour mixture to coat
Brown pieces gently in margarine over low heat
Add a small amount of water, cover, and simmer until tender

'width' is a duplicate attribute name. Line 1, position 37.Stewed Wild Goose or Duck

Ingredients:
1 goose or 2 ducks, cut up
1 potato, cut into large wedges
Salt and pepper
1 apple, cut into wedges
Bacon drippings - approx 2 tbsp
Corn meal
Water

Directions:
Combine all ingredients except corn meal
Cover with water and cook until tender (turning once)
Discard potato and apple
Mix corn meal and water until mix will pat into dumplings
Add dumplings and cook until done

'width' is a duplicate attribute name. Line 1, position 37.Wild Turkey Breast in Wine Sauce

Ingredients:
2-3 lbs Turkey breast, cut into strips
4 T flour
1/2 tsp onion salt
1/2 tsp pepper
2 tsp paprika
1 tsp sage
2 T cooking oil
1/2 cup dry white wine
8 Oz Fresh mushrooms, sliced
1 bunch chives, chopped

Directions:
Combine flour, salt, pepper, paprika and sage in a small paper or plastic bag
Add turkey breast strips and shake to coat
In a frying pan, brown turkey in hot oil
Add wine, mushrooms and chive
Cover and simmer until tender, about 45-50 minutes

'width' is a duplicate attribute name. Line 1, position 37.Dove Tetrazzini

Ingredients:
1 1/2 cups boned doves
3 tbsp. butter or margarine
3 tbsp. onion, chopped
1/3 cup mushrooms, sliced
1 1/2 cups dove broth
2 tbsp. cornstarch
2 cups thin spaghetti
1 cup shredded cheese

Directions:
Melt butter in saucepan
Cook onions and mushrooms over low heat until tender
Add dove broth and cornstarch and stir until thickened
Add dove and spaghetti
Heat mixture until bubbling, stirring frequently
Turn into baking dish and top with cheese
Place under broiler until cheese melts

'width' is a duplicate attribute name. Line 1, position 37.Lime Duck

Ingredients:
2 Ducks
4 strips of bacon
1 cup fresh lime juice
1/4 to 1/2 cup orange juice

Directions:
Marinate ducks in lime juice for 2 hours
Place ducks and marinade in Dutch oven
Salt and pepper lightly
Bake at 325 degrees F for 2 1/2 to 3 hours
Until duck almost falls off bone
Baste with orange juice when ducks become dry (about the last hour of cooking)
About 30 minutes before serving, cover each duck with 2 strips of bacon

'width' is a duplicate attribute name. Line 1, position 37.Quail in Red Wine

Ingredients:
6 quail, cleaned
Brandy
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained

Directions:
Rub quail with cloth soaked in brandy
Dust with flour
Melt 6 tbsp of butter in a heavy skillet
Add quail and saute 10 minutes
Saute mushrooms in 1/4 cup butter
Pour over quail
Add consomme, wine, celery, salt, and pepper
Cover and simmer 20 - 30 minutes or until quail is tender
Discard celery, if desired; stir in orange juice
Heat thoroughly

Oriental Grouse

Ingredients:
1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper

Directions:
Clean and skin grouse
Cut meat from breast and slice into 1/4-inch slices
Brown slices in 1/2 cup butter or margarine
Slice a small onion and add to meat in pan
Brown slowly so butter does not brown or burn
To make sauce, melt margarine in pan, add flour and stir
Add beef broth, water, and soy sauce
Cook until thickened and season as desired
Slice green pepper and onion thinly and add to gravy
Cook slowly until both are tender crisp
Add meat to gravy and add tomato chunks
Cook gently
Serve over hot rice

Goose Barbeque Recipe

Boil goose until tender (3-4 hours). Change water every hour. Take meat off the bones.
Prepare Chesapeake Bay Barbecue Sauce:

1/4 cup butter
1 cup catsup
1/2 cup sugar
1 lemon (juiced)
1 tsp. Worcestershire sauce
1 small onion (finely chopped)

Salt, pepper, garlic powder, Tabasco sauce to taste
Put meat in sauce and heat 30 minutes at 200 degrees

Fried Goose Breasts

Ingredients:
1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk

Directions:
Skin the goose and slice out the whole breasts
Slice about 1/4 inch thick, across the grain
Dredge in seasoned flour, and pound, to tenderize
Fry in hot fat for 1 minute on each side
Remove the meat from the pan and stir in 1 tbsp flour for each 1 tbsp fat remaining
When smooth, stir in water or milk to make gravy of the right consistency
Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts

Grouse Breasts with Ham Sauce

Ingredients:
2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp chopped parsley
Salt
Pepper

Directions:
Rub grouse breasts with celery salt, salt, and pepper
Fry in butter 35 minutes, or until done
Add green onions, ham, cream, and broth
Cook slowly for 15 minutes
If too thin, add a little flour mixed with water
Add sherry and parsley
Serve each breast on toast and top with sauce

Dove Casserole

Ingredients:
12 doves
Salt and pepper
Flour
1/3 cup butter or margarine
1 small onion, chopped
2 carrots, chopped
Fresh parsley, chopped (or parsley flakes)
1 cup chicken broth or chicken bouillon
1/2 cup dry white wine

Directions:
Preheat oven to 350 degrees F
Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture
Melt butter in heavy skillet and place the birds in pan breast side down
Saute, turning birds often until browned on both sides
Remove birds from skillet and place them in a casserole dish with lid
Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine
Cover dish and bake birds for 45 minutes
Spoon wine gravy over the birds when serving
Serves 4-5 people

Quail Stuffed w/Wild Mushrooms

Ingredients:
4 large quail
1 tablespoon of olive oil
2 onions, diced
2 cups of breadcrumbs
2 cups of wild mushrooms, sliced
Salt and freshly-ground black pepper
2 tablespoons of thyme, chopped
2 tablespoons of parsley, chopped
½ cup of clarified butter

Directions:
Preheat your oven to 350°F (175°C)
Debone the quail from the back, leaving the bird whole
In a heavy-bottomed frying pan, heat the olive oil over a medium heat
Add the onion and cook until caramelized and brown (about 15 minutes)
Add the sliced mushrooms and cook for 1 minute
Remove the pan from the heat and add the to the breadcrumbs
Season to taste with salt and black pepper
Lay the birds out flat and divide the stuffing equally between the 4 quail, putting the mixture in the middle of the flattened bird
Repeat with the chopped herbs
Re-form the quail to their original shape, then place them in a tin foil nest and brush with clarified butter
Place the quail in the oven to roast for 20 minutes
Remove from the oven
Serve

Pineapple Baked Chukar

Ingredients:
8 whole chuckar (skin on)
1 (20 ounces) can sliced pineapples, drained and juice reserved
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary leaves
1 Tablespoon cornstarch
1 small lemon, thinly sliced
salt and pepper

Directions:
Heat oven to 400 degrees
Arrange breast side down in a 10 inch square baking dish or 3 qt casserole; set aside
In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch
Pour pineapple and lemon slices over chuckar
Baste with sauce
Bake until breasts are tender and juices run clear
Then bake additional 15-30 minutes longer
To serve arrange breasts and pineapple slices on platter
Strain sauce if desired, salt and pepper to taste
Servings 4-6

Grill Smoked Chukar

Ingredients:

Marinade:
¼ cup balsamic vinegar
2 teaspoons dried oregano leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried rubbed sage
1 clove garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon sugar
½ teaspoon salt
Dash ground nutmeg
1 cup olive oil
2 whole dressed chukar partridges (¾ to 1 lb. each), skin on, halved
Apple wood chips

Directions:
In food processor or blender, combine all marinade ingredients, except oil
Process until blended
With processor running, gradually add oil in slow drizzle until well blended
In shallow dish or sealable bag, combine partridge halves and marinade
Turn partridges to coat
Cover dish with plastic wrap, or seal bag
Refrigerate several hours or overnight, turning partridges occasionally
Soak wood chips in warm water for 30 minutes; drain
Prepare grill for medium direct heat
Spray cooking grid with nonstick vegetable cooking spray
Drain and discard marinade from partridges
Sprinkle a handful of wood chips over charcoal in grill
Cover grill until chips begin to smoke
Arrange partridge halves on cooking grid
Grill, covered, for 15 to 20 minutes, or until meat is tender, turning partridges occasionally
recipe from: Recipes for Wildgame

Duck Breast in Fruit Sauce

Ingredients:
1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Honey

Directions:
Prep Time:soak overnight
No more dry duck with this excellent fruit sauce recipes
In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings
Add mushrooms sauté until lightly brown
Remove and set aside
Add garlic, duck breasts
Brown breasts on both sides, remove and set aside
Add remaining butter and reduce heat to simmer
Add orange rind, tomato paste, chicken broth, orange juice, and honey
Stir over moderate heat until mixture comes to a boil
Add pineapple and peach, bring back to a boil
Place breasts in a large pot and coat with sauce
Cook over low heat about 20 minutes
Arrange breasts on a broiler pan

Whisk whipped cream into sauce and add mushrooms
Spoon sauce over breasts and place in the broiler
Brown lightly and serve
recipe from: Game Bird Hunts

Grilled Quail

Ingredients:
6 quail (4 to 5 ounces each), split open at the backbone to lay flat
1 tablespoon minced fresh garlic
Juice of 1/2 lemon
1/4 cup dry vermouth
1 tablespoon juniper berries
1/2 teaspoon thyme leaves (fresh or dried)
1 tablespoon chopped fresh sage (less if using dried rubbed sage)
Salt and pepper to taste
2 tablespoons olive oil

Directions:
Place quail in one layer in baking dish
Mix the remaining ingredients in a small bowl
Pour over quail, turning to make sure both sides are coated
Cover and refrigerate for at least one hour or as much as overnight
Heat an outdoor grill
Grill the quail until done, about 10 minutes on the skin side and 5 minutes on the other side, or until the juices run clear when pricked with a fork
Serve hot or room temperature
recipe from: Teri's Kitchen

Pheasant Cacciatore

Ingredients:
2 pheasants, cut into serving pieces
1/4 pound pancetta, or 4 strips bacon
4-5 tablespoons olive oil (or pheasant or chicken fat)
1 chopped celery stalk
1 chopped carrot
5 cloves chopped garlic
1 onion, sliced into half-moons
1 quart crushed tomatoes
1-2 cups white wine
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon crushed juniper berries
3-4 bay leaves
1 package dried porcini mushrooms (about a handful)
1/2 pound crimini or button mushrooms
Salt and pepper to taste
4 tablespoons minced parsley

Directions:
If using, cut the pancetta into little batons about 1/4 inch thick
In a large braising pan or Dutch oven, heat 2 tablespoons olive oil or pheasant or chicken fat over medium heat and cook the pancetta or bacon
Remove and reserve
Add the pheasant pieces and brown them well
Take your time and do it in batches
Remove the pheasant pieces as they brown
Add the carrot, celery, onions and the fresh mushrooms and turn the heat up to medium-high
Saute them until the onions are wilted and are beginning to brown
Add more oil if needed
When they begin to brown, add the garlic and cook for another 1-2 minutes, stirring occasionally
Add the herbs and the dried mushrooms and the white wine and turn up the heat to maximum
Stir well
Let the wine cook down by half
Add the tomatoes and mix well
Add some salt if needed
Turn the heat down to medium and add the bacon and the pheasant pieces, skin side up
Do not submerge them, just nestle the pheasant into the sauce up to the level of the sauce
Cover and cook over low heat for 45 minutes
Check to see of the meat is thinking about falling off the bone
with a young pheasant all it takes is 45 minutes
An hour is more typical
When the meat is as tender as you want, turn off the heat and remove the pheasant pieces
Add the parsley and mix to combine
To serve, ladle some of the sauce out, top with a pheasant piece and serve with either polenta or a good crusty bread
recipe from: Hunter Angler Gardener Cook

Pheasant Chili

Ingredients:
8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. sliced onions
¼ c. Parmesan cheese
¼ c. unseasoned breadcrumbs
10 Tbsp melted butter
1 Tbsp chili powder
½ + ¼ tsp cumin
½ tsp salt
hot pepper sauce

Directions:
This pheasant chili recipe needs little to no preparation
Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast
Roll to seal the filling and fasten with a toothpick
Set meat roll aside
Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin
Coat the pheasant rolls in butter and then roll in crumb mixture
Place in casserole dish and refrigerate for 4 or more hours
Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF or until browned
Combine remaining ingredients in a saucepan and cook until heated through
Spoon over cooked pheasant and serve
recipe from: Game and Fish Recipes

Marinated Duck

Ingredients:
1 cup diced onions
1 c bell pepper

Marinade Liquids:
¼ cup Kikkoman Soy Sauce
1/3 cup Worchestershire
1 cup white wine, preferably Chardonnay
1 cup water

Other needed Ingredients:
Flour
One dozen eggs
1 cup milk
Olive oil
Boned duck meat

Directions:
Saute the onions and bell pepper, set aside
Simmer the marinade liquids, adding one teaspoon sugar, and the sauteed onions and peppers
Pound the duck meat (use not more meat than will soak in the marinade, or make more marinade)
Put duck meat into the hot marinade and let sit for 3 hours in the refrigerator
In a separate bowl, mix eggs and milk
Take meat one piece at a time from marinade and put directly into a dish of flour. Then dip each piece in egg mixture, then place back into the flour
Shake off excess flour before placing each piece in heated pan with just enough olive oil to fry meat nicely. Sizzle for no more than 2 minutes per side
recipe from: Dan, The Duck Man

Dove Roast

Ingredients:
8 doves
1/2 cup flour
2 tsp. salt
1/2 tsp. pepper
1/2 cup cooking oil
1/3 cup green onion, chopped
1 cup water
1/2 cup sherry (optional)
parsley to garnish

Directions:
Split doves and dredge in flour, salt, and pepper mixture
cooking oil to 350 degrees and braise doves lightly
doves and excess cooking oil in roasting pan with cover and add chopped onion and water
Bake at 350 degrees for 45 minutes or until tender
Baste often and add sherry during final minutes of cooking
Add parsley as garnish
recipe from: Cajun Cooking Recipes

Sauteed Duck Breast w/Balsamic-Rasberry Sauce

Ingredients:
4 boneless duck breast halves with skin (about 1-3/4 pounds)
Salt and pepper to taste
1/2 cup balsamic vinegar
1/2 cup raspberry natural fruit spread (not jelly or jam)
1 teaspoon dried marjoram leaves
1/2 teaspoon dried rubbed sage
3 tablespoons duck/veal demiglace

Directions:
Pat duck dry with paper towels
Score the skin with a knife in a crisscross pattern, being careful not to penetrate the flesh
Sprinkle both sides with salt and pepper
Heat a large heavy skillet over high heat until very hot
Add the breasts, skin side down and immediately reduce to medium-low
Cook for about 15 minutes, until the skin is dark brown and most of the fat has rendered, reducing heat if necessary to prevent burning
(While the duck cooks, the fat will render out into the pan. You must remove it periodically and the easiest way is with a bulb baster. You could use a large spoon or simply pour it off, being careful not to let the breasts fall out of the pan. If desired, save the fat for other uses.)
Turn the breasts and cook on the other side for about 2 minutes
Remove to a carving board and let rest for about 5 minutes
(Duck will continue to cook while resting. It is best if cooked no more than medium.)

Meanwhile, make the sauce
Remove all but a thin coating of fat from the skillet
Place over medium-high heat
Add the vinegar and fruit spread
Bring to a boil and cook until reduced by half, about 2 minutes
Add the herbs and the demiglace
Stir until bubbly
Remove from heat and keep warm
Diagonally cut breasts into slices
Place on individual plates and spoon sauce on top
Serve immediately
recipe from: Teri's Kitchen

Cajun Deep-Fried Wild Turkey

Ingredients:
1 (10-15 lb) unstuffed wild turkey
5 gallons peanut oil
2 tbsp Cajun seasoning
1 stick butter or margarine
1/2 tsp garlic powder
1/2 tsp cayenne pepper (optional)

Directions:
Pour peanut oil into a 10 gallon pot
Put pot on propane cooker and heat oil to 375 degrees
 Have turkey completely thawed and dry turkey thoroughly
Tie two cotton strings around the carcass so bird can be easily lifted out of oil
Carefully submerge turkey in oil
Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top
Remove bird from oil, and immediately dust heavily with cajun seasoning
Melt butter or margarine, and add to it garlic powder and cayenne, if desired
Brush turkey with butter mixture
Allow to cool 20 to 30 minutes before carving
Yield 12 to 16 servings
recipe from: Bowhunting.net

Rustic Pheasant and Pork Pie

Ingredients:
1 pheasant, cut into large pieces but on the bone
4 small or 3 large pig’s trotters, cooked
2 tablespoons lard or goose fat
1 quart of pork stock
2-3 Yukon Gold or other waxy potatoes, cut into large chunks
5-6 shallots, minced
5-6 cloves garlic, chopped roughly
1 celery stalk, chopped fine
1 tablespoon oregano
2 bay leaves
1 tablespoon cracked black pepper
1 tablespoon crushed juniper berries
Kosher salt
1/2 cup red wine

Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick butter, chopped into 1/2 inch cubes
1/4 cup goose fat or lard
2 egg yolks

Directions:
Pick the skin, fat and other yummy stuff from the trotters and cut them into rough, 1/2 inch pieces
Mix the flour and salt, then the butter in a food processor
The butter must be very cold, so put the chunks in the freezer for 15 minutes before pulsing the mixture together 4-6 times
After this is done, add the goose fat or lard and pulse a few more times until the mix looks like polenta
Add 3-5 tablespoons of water to the dough and buzz it a few times
Remove and clump it into a ball, then flatten it somewhat/ Dust with flour and cover in plastic wrap
Refrigerate the dough for at least 30 minutes
Preheat oven to 425 degrees
Brown the pheasant pieces well in the goose fat or lard — if you happen to have pheasant fat, rendered the same way as for wild ducks, this is ideal
But I do not expect you to have it so this is optional
Set the pheasant pieces aside and salt them
In a shallow casserole, lay out all the herbs, spices, pieces of the trotter, potatoes and wine
Add a bit of salt
As the pheasant pieces brown, lay them in the casserole skin side up
When everything is in, add the pork stock up to the level of the skin on the pheasant and put in the oven uncovered for 15 minutes
After 15 minutes, drop the temperature to 350 degrees and cook for another 30 minutes
Remove and let everything cool
Don’t turn off the oven
When you can, pick the pheasant meat off the bones and chop the breast meat into large chunks
Return to the stew. You can eat it at this point or top it with the crust
If you are making a proper pie, roll out the dough flat enough to cover a pie dish
Fill the pie dish with the stew — leave about 1/4 inch space from the top — then cover with the crust
Cut some holes in the top to let steam escape
Paint the crust with the egg yolks
Bake in the oven for 45 minutes; the crust should be nice and brown
and let stand for 10-15 minutes before serving
recipe from: Hunter Angler Gardener Cook