Recipies and Cooking

Share your recipies, cooking tips and curing methods for wild game.

Members: 31
Latest Activity: Mar 13, 2017

Roast Duck
1 Duck
1cup water
1 sliced onion

2cups Bread Crumbs
Savory (to Taste)
1tsp. salt
1/2tsp. pepper
1/4cup Melted Margarine
1 Onion (chopped)
1tsp. Dried Onion Soup Mix

Clean duck and drain. Mix stuffing and fill duck. Place in a roasting pan (note some people add stips of fat back over the breast. I ommit this step). Bake at 350 degrees F. after 1 Hour drain off fat from pan. Add water and onions. Cover and continue to cook until tender (45 minutes to an hour). Note: Remove the cover during the last 1/2 hour if you wish to have crisp brown skin. I remove the skin personally, but you may wish to keep it. Enjoy.

Ducks Unlimited Recipe Spotlight
Puddle Hopper Parmesan

4 duck breasts (soaked in salt water, cut into chunks)
½ c. milk
1 jar spaghetti sauce
1 can diced tomatoes
1 2-lb. package shredded mozzarella cheese (or a blend of shredded cheeses)
4 servings spaghetti noodles, partially cooked
Italian-seasoned bread crumbs or homemade Italian-seasoned batter (flour and milk)
Vegetable oil

Cooking Instructions
Rinse and drain duck. Soak in milk.
Heat oil to 350 degrees in deep fryer or skillet.
Remove duck from milk and coat each piece with bread crumbs or batter.
Fry duck pieces until golden and crispy.
In a medium-sized glass baking dish, layer partially cooked noodles, diced tomatoes, about ¼ of the spaghetti sauce, fried duck breast and cheese. Put remainder of spaghetti sauce on top.
Bake at 350 degrees for about 25 minutes or until cheese is melted and bubbly.

Pan fried Duck Breasts
By Rich Reeves

Some butter, onion, salt, pepper and a few spices and your set.I crisp both sides on high heat and then bake in the over for 10 minutes. Enjoy!

Duck Parmesan
In a shallow dish or pie plate, combine:

•1 cup Parmesan cheese, freshly grated

•1/4 cup seasoned breadcrumbs

•1 tablespoon flour
Dip the duck breasts in an egg wash, then into the Parmesan-breadcrumb mixture.

In a heavy skillet, heat a small amount of olive oil and sear the duck until golden brown on both sides.

Place the breasts in a 9X13 glass baking dish and top each with a slice of Mozzarella cheese.

Add a small amount of olive oil to skillet and add:

•1/2 cup chopped onions
Sauté the onion until soft, then add:

•2 cups of your favorite pasta sauce

•A splash of red wine
Stir until heated, then pour over the duck breasts and bake at 350 degrees, uncovered, until the mixture is bubbly and the cheese is melted.

Serve with spaghetti and top with more grated Parmesan.

Delta Waterfowl Recipe of the Month:
Bacon Wrapped / Cream Cheese & Pepper Duck

Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can't go wrong with this duck, as a meal or an appetizer!

1."Butterfly" duck breasts by laying them flat and cutting them parallel to the cutting surface such that you create a generous "pocket" in the middle of the meat. Allow at least two breasts per person.

2.Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We prefer teriyaki sauce and we like to spice it up with red chili sauce or any of your favorite brand of hot sauces.

3.Spread a generous amount of cream cheese on the inside of the butterflied duck breast.

4.Slice onions and sweet peppers (or hot peppers if you want a bigger kick) very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese.

5.Cut a pound of bacon in half, lengthwise and use these half slices to roll up the duck breast, keeping the sliced vegetables tightly tucked inside.

6.Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.

7.Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done.

Reply by Fred Woodman on April 22, 2010 at 1:52pm
I cook most of my goose and duck breasts this way and its great. Like recipe says. Cook now more than medium rare. Or it will dry and toughen.

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Comment by Christopher Paddock on November 16, 2010 at 1:53pm
Moose Sausage & Beer Stew

- 1/2 pound moose sausage (any wild game sausage will do)
- 1/2 pound potatoes, (about 3 cups cubed)
- 1/2 medium onion, sliced
- 1 medium red pepper, sliced
- 1 Granny Smith apple, sliced (11/2 cups)
- 2 large tomatoes, sliced (3 cups)
- 12 ounces medium or dark ale (avoid stout or light beer)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper

Preheat oven to 350 degrees. Cut the sausages into 2-inch pieces. Cut potatoes into 1-inch cubes. In a 3-quart nonstick saucepan, sauté the sausage, potato, onion and red pepper over medium-high heat for 5 minutes. Add the apple, tomatoes, beer and thyme. Bring to a simmer, cover with a lid, and simmer gently 15 - 20 minutes. Add salt and pepper to taste.
Serve with warm buttered bread or rolls.
Comment by John Smallwood on November 11, 2010 at 2:16pm
Won a contest on GETREELED with this one
This ones so easy it's criminal.....But unbelievably Good..

Planked salmon....

all you need is an untreated cedar grilling plank(you can pick those up at walmart even)
A fillet of salmon
Half a lemon
sea salt (available at the bulk food store)
seafood seasoning (also available at the bulk food store)
A well sealed BBQ
Squirt bottle full of water

soak your plank in water over night(3 or 4 hours will work as well for an evening BBQ,
I pick up a Bunch of planks at a time to have them on hand for those nice BBQ days)
Sprinkle the moistened plank with sea salt.
Place fillet on plank skin side down and sprinkle with sea salt ,also lightly sprinkle with
seafood seasoning and black pepper.

heat the grill to medium and place the plank on the grill and close the lid.
once the plank starts to crackle and smoke you can turn it down slightly,peeking occasionally
to see if the plank is on fire,if flames are coming up around the side of it just squirt them out
you want the plank smoking but not flaming to heavily.....But keep it covered,you want the smoke
to stay in...vented covers on your BBQ wont work well...
close the vents with foil if thats the type you have.

Your second time cooking this dish you will have the temp setting down pat,but you can't screw
this one up as long as you keep squirting the flames first time you try it...If board doesn't start to
crackle and smoke after 3 mins crank up the heat to get it started and add on couple mins to
smoking time.....It's that easy..

fillet stays skin side down
.....Usual cooking time 13-15 mins from time you first place it on the turning no grill scrubing. toss the plank
repeat lol..if you soak the plank over night you can usually close the cover, have a beer, and forget it for 13 mins....

people who find smoked fish "to smokey" will find this totally's my fav and easiest way to prepare salmon

works equally well with trout and char....Experiment with your favorite fish.This recipe's a keeper.
Do this with salmon for friends they will think you are a gourmet!!!!

serve: Place the plank on a platter with slices of lemon placed on the fillet.
a nice potato salad and a garden salad in a bowl and your..ROCKIN
another tip if you put a couple burgers on the side of the grill while planking the fish it imparts
a great slightly smoked flavour to them as well..your now serving surf and turf to your guests...

This would cost you about $35 a serving in a restaurant...the plank costs about 2 bucks.

Maple and apple plank also work quite well.
I have even done this at a hunting camp using birch wood to make coals in an old BBQ we had there
placing the cedar plank over them...DOUBLE YUMMMM.


Comment by Edward Smith on November 10, 2010 at 8:46pm
Apple Pie Duck with Apple and Hot Sausage Stuffing submitted by Chad Pomeroy

* 1 Tbsp. cider vinegar
* 1 tsp. salt
* 1 tsp. pepper
* 1 tsp. nutmeg
* 1 Tbsp. cinnamon
* 1 Tbsp. sugar
* 4 duck breasts
* 1 Tbsp. butter
* 1 c. green bell pepper, chopped
* 1 c. yellow onion, chopped
* 2 Tbsp. garlic, chopped
* 2 McIntosh apples, chopped
* 8 oz. hot Italian sausage, casings removed
* 1 pkg. stuffing mix

Cooking Instructions

1. Sprinkle vinegar, salt, pepper, nutmeg, cinnamon and sugar evenly over duck breasts in a bowl.
2. Melt butter in a skillet over medium heat. Add bell pepper, onion and garlic and sauté until vegetables are tender.
3. Add apples and sauté until tender. Add duck and sausage and cook until both are cooked through.
4. Remove duck with tongs to a platter and keep warm. Prepare stuffing mix using package directions.
5. Adding stuffing to skillet and mix well. Serve stuffing with duck. Serves 4.
Comment by David Garland on May 6, 2010 at 5:49pm
Brine for smoking salmon,trout or cod
1 cup non iodized salt (regular salt can ruin the texture of the fish)
2 gallons cold water
2 lbs dark brown sugar
1 bottle red or white wine
1 32oz bottle teriyaki sauce
three quarters cup each garlic and onion powder
half cup pickling spice
2 tablespoons cinnamon
1 bottle italian seasoning
Combine all ingredients and let stand for 1 hour. Marinate the fish in brine for 12 to 24 hrs stirring every 2 hrs or so. Remove fish from brine and rinse well with cold water. Let fish air dry for at least 1 hr or until it feels "tacky". Smoke with your choice of wood chips or the newfoundland favorite blackberry bushes.
Comment by David Garland on May 6, 2010 at 1:07pm
Fish Marinade
2 teaspoons salt
2 teaspoons vinegar
2 teaspoons water
1.5 tablespoon sugar
pinch of pepper
pinch of ground cloves
Can be used as a marinade or a basting liquid for baking
Comment by David Garland on May 6, 2010 at 1:03pm
Moose Pot Pie

2 lbs moose
half cup flour
salt pork
4 cups water
6 carrots
2 onions
1 small turnip
6 potatoes
3 parsnip
Cut moose in cubes and roll in flour. Put moose in dutch oven with fat pork and brown. Add water and simmer for 2 hours. Add onion and the rest of the vegetables, potatoe last. Cook until done approx. 25 mins. Thicken with a little flour and water then cover with pastry and bake at 425 for 15 to 20 mins.
1 cup flour
1 teaspoon baking powder
1 big tablespoon butter
pinch of salt
Comment by David Garland on May 6, 2010 at 12:52pm
Universal game Marinade

Juice of 2 lemons
4 tablespoons vegetable oil
small onion finely chopped
1 tablespoon chili powder
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon pepper

Soak meat in salt water for 30 mins and marinade for 2 hours.

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