It seemed like a good time of year to start a thread of our favorite wild game recipes. Let's see 'em!
Goose- cut 2 breasts into 3/4" cubes and brown ONLY in butter DO NOT COOK. Set the goose aside. Sautee 6 oz of mushrooms, 1/8 teaspoon of salt and 1/4 teaspoon of pepper until browned and tender. Set these aside, also.
Stir-fry bamboo shoots, water chestnuts, baby corn and green pepper in a wok or large skillet at med high heat in 1 oz of oil for 3 minutes. Add the goose and mushrooms. continue at high heat for 1 1/2 minutes. stir gently but continuously. add 3 oz of teriyaki sauce , 1 oz of soy sauce and 1/4 teaspoon of ground ginger . Remove from heat. Continue to stir for 30 seconds to mix sauce evenly. Serve with long grain and wild rice mix. ENJOY!!!!!
Duck- 2 breasts per person. using a meat hammer, between plastic wrap to contain splatter,pound breasts out to 3/8" thick. make a seasoning using 1/2 teaspoon of celery salt, 1/2 teaspoon of fresh ground pepper, 1/2 cup of italian beadcrumbs and 2 teaspoons of parsley flakes. mix well. sparsely coat breasts with oil and rub with seasoning. Let stand for 1 hour in refrigerator. Sautee in oil for 1 minute each side on medium-high heat. if you have a big group to feed, put them in a cool 150 degree oven while you make the sauce. This is for 4 breasts, adjust volumes accordingly to accomodate larger groups. on low heat, Melt 1/2 stick of butter and add 1/4 teaspoon thyme, 1/2 teaspoon of minced garlic and 1/2 teaspoon of fresh ground pepper. stir to mix. bring heat up to medium (do not burn butter!) and add 1 cup of Marsala wine. Reduce by half while whisking continuously. Pour sauce over breasts and serve with baked potato and fresh baby carrots and /or green beans.
These are my favorite 2 recipes!!!!-Paul