My Wild Game Recipe Collection – Thus Far

 

Here's The Whole Shebang!

Here's The Whole Enchilada!

 

These recipes have been spread out over so many months, you may  have missed some.

  • Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck
  • 2 Ways with Venison – Pecan-Crusted Venison, Tex-                                    Mex Venison
  • Deer Chili in a Slow Cooker “Brazos River Bottom                                     Killed-on-the-Road Texas Chili” and LBJ’s River Chili

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Turn Wild Birds into Gourmet Fare (2 of 2)

Here’s another great recipe for doves.

Dove and Sausage Gumbo

15 dove breasts

1 (10.5 oz) can consomme

1 beef-flavored bouillon cube

1/2 cup vegetable oil (I use olive oil)

1/2 cup all-purpose flour

1 and 1/2 cups finely chopped onion

2 stalks celery, finely chopped

2 Tbs. Worcestershire Sauce

2 cloves garlic, minced

1 to 2 bay leaves

1/2 tsp. dried whole basil

1/4 tsp. poultry seasoning

1/4 tsp. freshly ground pepper

1/8 tsp. ground red pepper

1/8 tsp. ground allspice

1/8 tsp. ground cloves

3/4 pound smoked sausage, cut into 1/4″ slices

1/4 cup dry red wine

1/8 tsp. hot sauce

Hot cooked rice

Place dove breasts in Dutch oven and cover with water; boil  about 10 minutes. Cool and remove meat from bones.  Reserve cooking liquid in Dutch oven, adding water if necessary to make 2 and 1/4 cups liquid. Set meat aside.

Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved.

Brown dove in hot oil in a large skillet; drain well.  Pour off all but 1/4 cup oil. Add flour to reserved oil, cook over medium heat, stirring constantly, until roux is the color of a  copper penny (about 10 to 15 minutes).

Gradually add about 1 and 1/2 cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion and celery and cook about 5 minutes or until vegetables are tender. Add roux mixture to remaining consomme mixture and stir well. Stir in next 9 ingredients (Worcestershire to cloves).

Brown sausage and drain well. Stir sausage and dove into roux mixture, simmer  1 and 1/2 hours, stirring occasionally. Add wine & hot sauce, stir well.

Remove bay leaves, adjust seasonings and serve gumbo over rice. Yield: about 1 and 3/4 quarts (about 1/2 gallon). Freezes well, gumbo is better tasting the second day than the first!

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Sherry Duck

(This is very flexible – yet the results are wonderful.  As you can see, this is a very casual recipe!   Folks with OCD {Obsessive-Compulsive Disorder} will have a hard time deciding how much of each ingredient to use!)

butter OR Crisco

pepper & seasoned salt

2 or 3 strips of bacon (don’t use turkey bacon – it lacks the fat necessary to moisturize the meat)

Chopped: apple, onion  & celery

Mix chopped items, sprinkle with a bit of seasoned salt and add to the cavity of the duck(s).  Spread butter or crisco, salt and pepper on the top of duck(s); place in covered roaster.

Pour water until there’s about 1/4 inch of water in the bottom of the roaster (around the ducks) and put 2 – 3 strips of bacon across the ducks. Cook covered at 400 degrees for 2 and 1/2 to 3 hours — check on water occasionally (don’t let the pan/roaster dry out).

Let ducks sit for ~ 10 minutes before slicing. Serve with this sauce poured over slices.

Sherry Duck Sauce

1 stick butter

3 Tbls. currant jelly

3 caps of Sherry wine

1 Tbls. spicy mustard

Mix together, heat and serve over ducks, as desired.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

 

Turn Wild Birds into Gourmet Fare (1 of 2)

As a successful bird hunter, you may be looking for recipes for your doves and teal. My dear husband  (MDH) has been a duck hunter for years and we’ve tried many ways to bring out the delicious best of the game Richard has brought home. Here are some of our favorites!

We’ve never experienced the “gamey” flavor folks complain of because MDH field dresses, plucks, cools and ages birds carefully. Because the focus of this article is cooking, I’ll leave the plucking, etc., directions for another day.

Doves Have Dark Meat

The most tender of the doves are the young ones.  These can be fried; but older dove taste better with other types of cooking.

Fried Doves

Two doves make a serving. Because the doves are slowly cooked in liquid, this is a great recipe for older doves or doves of an uncertain age.

Fry like chicken. Dredge the doves through a combination of salt, pepper and flour. Fry in a heavy pan; I use olive oil, while others swear by corn oil.

Brown, remove and drain on paper towels. Preheat oven to 350 degrees. Add to a pan (with a cover):

1 chopped onion

some parsley (fresh or dried), according to personal taste

2 – 3 whole garlic cloves (optional)

2 Tbsp. flour

2 Tbsp. butter

1/2 to 1 teasp. salt

2 cups water

2 cups wine (or broth, as preferred)

Stir the flour into the liquids until smooth, add doves, cover and cook for one hour. Very delicious with brown and wild rice!

Smothered Doves

This recipe is similar to the one above.  Because the doves are slowly cooked in liquid, this is a great recipe for older doves or doves of an uncertain age. This recipe comes from an ancient Houston Chronicle food section.

6 or 8 doves

3 Tbsp. flour

1/2 teasp. salt

1/4 teasp. pepper

1/2 cup olive oil

1 or 2 cloves of garlic

1 cup Burgundy or Claret of other red wine

Dust the doves with flour seasoned with salt and pepper. In a heavy skillet, lightly brown doves in heated oil with garlic. When browned, remove garlic and discard. Add wine and enough water to barely cover birds. Simmer about 1 and 1/2 hours or until tender. Thicken pan juices with a little of the remaining seasoned flour. Serve with a brown/wild rice combination. Serves 3.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com