Recipe from Ducks Unlimited. Image from Simply Recipes.
You worked hard to bring down those teal—now serve them up well with this classy dinner.
Cook time: 20 minutes. Serves: 2 as entree, 4 as appetizer.
6 teal breast fillets, skinned or 2 large duck fillets (e.g., mallard) cut into 6 pieces
1 heaping tsp. steak seasoning (such as Chef Paul Prudhomme’s Blackened Steak Magic)
3 Tbsp. whole butter (divided)
4 oz. dry red wine
6 oz. chicken stock
1 heaping Tbsp. apricot preserves
Lightly season all fillets with steak seasoning. Melt 2 tablespoons butter in an 8-inch saute pan. After foaming of butter subsides, add duck, skin-side down, to the pan. Cook 2-3 minutes until breasts are seared and well-browned; turn and cook other side.
Remove breasts from pan, place on a warm plate, and cover with foil. Let rest for 10 minutes.
Deglaze saute pan with red wine and simmer until the sauce is reduced by half. Add chicken stock and reduce by half again over high heat. Stir in apricot preserves until melted. Add any remaining juices from the resting plate and 1 tablespoon butter to the pan and swirl. Turn off heat.
Slice duck and fan out on warmed plates. Pour sauce over the slices and serve at once.
Is your goose cooked? Not yet! Try this recipe for an excellent dish on a cool fall day.
Preparation time: 20 minutes + 4 hours marinating. Cook time: 4 hours. Serves 4.
½ c. soy sauce
4 tsp. canola oil
4 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. garlic powder
2 lbs. cubed goose breast
¾–1 c. all-purpose flour
¼ c. butter, cubed
1 (10¾ oz.) can condensed golden mushroom soup, undiluted
1⅓ c. water
1 packet onion soup mix
In a large resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce, and garlic powder. Add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade. Place flour in another resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, melt butter and brown goose evenly on all sides.
Transfer meat to a 3-quart slow cooker. Add soup, water, and soup mix. Cover and cook on high 4-5 hours or until meat is tender. Serve with potatoes, noodles, or rice.
A great recipe when your hunt doesn’t take you too far from home.
Makes 4 to 6 servings; approximately 385 calories.
Prep time: 1 ½ hours. Cook time: 1 ½ hours.
4 dressed squirrels, cut into pieces
2 quarts water
1 Tbsp. + 1 tsp. salt (divided)
2 tsp. vinegar
⅓ c. all-purpose flour
⅛ tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
8 oz. whole fresh mushrooms
1 c. chicken broth
¼ c. sherry
1 Tbsp. Worcestershire sauce
¼ tsp. seasoned salt
2-3 drops red pepper hot sauce
In a large bowl, combine squirrel meat, water, 1 tablespoon salt, and vinegar. Cover the bowl with plastic wrap and let stand at room temperature for an hour. Drain, discarding the liquid. Pat meat dry and set aside.
Heat oven to 350℉. In a large plastic bag, combine flour, 1 tsp. salt, and pepper. Shake to mix. Add meat, shaking to coat evenly.
Heat a large skillet to medium-low. Add butter and oil and allow butter to melt. Turn heat to medium-high and add seasoned meat, browning each piece evenly. Transfer browned meat and pan drippings to a 3-quart casserole dish. Add mushrooms. In a small bowl, combine chicken broth, sherry, Worcestershire sauce, seasoned salt, and red pepper hot sauce. Pour liquid mixture over mushrooms and meat. Cover casserole dish with foil and bake until meat is tender, approximately 1½ hours.
From the Missouri Department of Conservation
You and your dog caught a brace of doves and now you’re not sure what to do next? Try this savory dish!
Preparation time: 5 minutes. Cook time: 1½ hours.
8 doves, cleaned and picked
3 Tbsp. olive oil or bacon drippings, plus ½ c. olive oil (reserved)
½ c. sherry or dry red wine
2 Tbsp. Worcestershire sauce
½ tsp. salt
Warm 3 tablespoons of olive oil or bacon drippings in a heavy iron skillet. Add doves and brown on all sides, turning to ensure even heat. Add sherry or wine, reserved olive oil, Worcestershire sauce, and salt and cover with a tight lid. Simmer on low—the liquid should not boil—for 1½ hours or until meat is tender.
Serve with brown or wild rice.