Recipe Thread

[Ryan]

Hunting season is upon us. I am sure I am not the only one who gets tired of doing the same thing with my birds over and over so lets hear some different ideas. I know we have a few members from over seas so it will be interesting to hear how you do your birds.

Ducks and Geese - I breast the birds and then take the breasts and cut them into thin strips. I generally cut the breasts side to side not from top to bottom. I then soak the strips in a mixtures of Soya Sauce, Lemon or Pickle Juice (the acid help is the meat absorbing the flavor), mustard, franks red hot (any hot sauce would do) maybe some teriyaki, or sweet and sour sauce, and crushed red pepper. I dont measure it out just go by "feel if you will". I let this soak for 2 or 3 days siting it once or twice a day. I then take the strips and throw them on a dehydrator until they are dry and eat. This is a good jerky for ice fishing or when sitting in a blind because it isn't salty so it doesn't make you thirsty.

Pheasants - I usually breast the birds then do them into a stir fry mixture or BBQ them. I enjoy mine on the BB with some BBQ sauce over top served with rice and vegetables.

Partridge - I will breast partridge then cut the meat off the breasts. I will then bread the strips and cook them in the oven or deep fry them into Partridge fingers (kinda like chicken fingers) and dip in your favorite sauce. I also throw them into a stir fry mixture along with the Pheasant.

[hicntry]

How about cubing the meat up and making Chinese Pheasant Salad instead of chicken. I got an easy recipe for the Chinese part but you gotta add your own meat..
This dressing part will give you extra dressing
1 cup Rice Vinegar
1 cup oil (I use light olive oil)
1 cup sugar
2 flavor packets from two packages of Top Ramen chicken flavored noodles(save the noodles uncooked)

Mix really well(I heat it up a bit to dissolve the sugar) Make sure it is really well shook or mixed right before pouring it in the salad because the oil will separate.

Salad
1/2 head of cabbage washed and shredded or chopped
1 cup or however much diced, cooked till tender meat you want
Break up the two blocks of Top Ramen rice noodles and add to the mix
Throw in a handfull or so of sunflower or pine nuts
Pour dressing on and mix then chill. Prep time is about ten min.Use the other half of the dressing on the other half of the cabbage.

[Joe C.]

Although it's nothing new my favorite way to fix doves is as appetizers...

Dove breast halves deboned, (the amount isn't important as long as there's enough to go around)
bacon slices, (one for each breast half)
Jalepeno slices, (one for each breast half) - optional
garlic cloves halved, (one half clove for each breast half)
Salt
Black Pepper
Thyme, (fresh or dried)

Season the breast halves with salt, black pepper and thyme. Place a jalepeno slice and half of a garlic clove on each piece of meat. Wrap each in a slice of bacon and secure with toothpicks. Grill to desired doneness. With or without the jalepeno and garlic, these taste like little filet mignon bites.

** Note: There are some interesting duck and goose recipes on the Hunt, Fish, Cook television show video clips. Just go to www.myoutdoortv.com, click on the icon for the Hunt, Fish, Cook show, and select the video clip for the recipe you're interested in.

[alan]

here, try this link -- some good stuff here! http://www.tonydean.com/recipes.html

[TheClash]

had two partridge last night. breasted them out and cut meat off breast bone. marinated in olive oil, garlic and onion salt and lots of black pepper for about 30 mins then grilled them on the BBQ...they were fantastic....

i do want to try and get my daily limit and then slow cook all the meat in my crock pot for a looong time and see if it will get really tender and make a great partridge stew.

[Joe C.]

Here's another easy recipe. I admit I've never done this on wild game, but have used it on cornish game hens. I'm going to do it this year on wild birds as I know it would translate well.

Whole game birds, (1 bird for each person)
Onion quarters
Lemon quarters (use 1/8s if on smaller birds)
Garlic cloves (one for each bird)
Salt
Black Pepper
White Wine

Place an onion ,lemon wedge, and garlic clove, in each bird cavity. Salt a pepper the outside of the bird. Pour a little wine in each cavity, and a little over the outside. Roast in a 375 degree oven till internal temp. reaches around 165 - 170 degrees, basting often with wine. Serve with wild rice.

**Posting on this thread makes me hungry

[terryg]

prtaner of mine brough me some mallets the other day from his trip up the klamath.

the season opens 2 weeks earlier up there before ours does down here.

i skinned and breasted them out. clean out any bloodshot meat. wash and dry.

slice each breat so that it looks like 2 pieces of bread. i don't go all the way through but you can.

spread a layer of cream cheese between the halves. then rub with a spicey seasoning like tony casheres, mexican pollo(chicken) or what never you like. put on plenty and rub it in well.

wrapped each breast completely with bacon(deli style is the best but any will do)
hold bacon on with tooth picks. this keeps the breast moist and juicy.

place on HOT grill. cook till bacon is done but not dreid out. bacon is good timer.

serve immediately with steamed green vegtable (asparagus, broccoli) and baked potato.

tastes like very good and tender steak!