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 John Smallwood on September 10, 2011 at 8:59am
Planked Brook Trout same as The planked salmon technique But I have been also putting brown sugar and letting it stand in the fridge with the brown sugar and sea salt for 20 mins before putting it on the grill for 13mins....really good
Comment by Cathy Stamp on April 14, 2011 at 12:33pm
Sounds good!
Comment by Shane Pinsent on April 14, 2011 at 12:12pm
Bear jerky is really good, I use a bought seasoning kit and dry in oven.
Comment by Cathy Stamp on April 14, 2011 at 10:43am
Anyone got any bear recipies you tried?  
Comment by Edward Smith on November 29, 2010 at 4:27pm
Chipotle Duck Pasta

1/4 cup olive oil
1 pound boneless duck meat, cut into small pieces
1 (7-ounce) can chipotle chiles in adobo sauce
Sliced portobello mushrooms or favorite mushrooms
1 cup dry white wine
2 cups heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Angel hair pasta, cooked and drained
Salt and pepper to taste

Heat the olive oil in a skillet. Add the duck and sauté until browned on all sides. Stir in the chiles, mushrooms and wine. Simmer until the mushrooms are tender. Stir in the cream and bring to a boil. Reduce the heat to low and stir in the cheese. Cook until the cheese is melted. Serve over pasta and season with salt and pepper.

Serves 4
Comment by Christopher Paddock on November 17, 2010 at 4:13pm
Fall-Apart Slow Cooker Moose Roast

- 2 onions, medium
- 1 lb carrots
- 4 lb moose roast
- 2 cloves garlic
- 2 cups water
- 1 pkg dry onion soup mix
- Salt
- Pepper
- 2 tbsp Cornstarch
- 2 beef bouillon cubes

Use a large slow cooker on high temperature setting. Dice onions and carrots and put in slow cooker. Add moose roast. Slice garlic into small pieces. Add water, garlic and onion soup, then salt and pepper to taste. Cover and cook for 4 hours.

Gravy: Drain juice from meat into saucepan. Add bouillon cubes, bring juice to boil. Add cornstarch and stir until juice turns thick and clear.

Pour gravy back into slow cooker with moose and carrots/onions. Cook for another hour.

When done, slice moose roast into thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve.

Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy.
Comment by Christopher Paddock on November 17, 2010 at 3:50pm
Moose Burgers

- 2 pounds raw ground moose
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 onion, chopped fine
- 1/4 cup ketchup
- 1 large egg, beaten

Mix meat and all other ingredients together in a bowl, form into patties. Pan fry or broil until cooked, serve on hamburger buns.
Optional: Pour hot tomato soup (undiluted) or mushroom soup over meat and buns.
Comment by John Smallwood on November 16, 2010 at 5:31pm
Toss Christophers bread mixture in on top of your stew for a great pastry too :-) ..keep covered for 7 minutes
Comment by Christopher Paddock on November 16, 2010 at 2:17pm
Easy Partridge Breast

- 2 ptarmigan (or grouse) breast, removed from bone
- 1 large egg, beaten
- 1/2 cup flour
- 1/2 cup salt
- 3/4 teaspoon sugar
- 1/4 teaspoon allspice
- 3/4 teaspoon garlic
- 1/8 teaspoon paprika
- 2 tablespoons margarine

Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan. Dip partridge breasts in egg, then dredge in flour mixture to coat. Brown pieces in margarine over low heat turning as needed. Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on the size of the bird. Great with baked potato.
Comment by Christopher Paddock on November 16, 2010 at 2:06pm
Easy Beer Bread Recipe

If you like traditional old-world style heavy bread, this is definitely for you. Goes fantastic with any wild game dish, or on its own heated with butter and washed down with beer.

- 3 Cups All Purpose flour
- 1 Tablespoon White sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 12 Ounces of beer (lager or ale work best, avoid stout or light beer)

Preheat Oven to 375 Fahrenheit/190 Celsius. Sift or whisk flour, sugar, baking powder and salt together in a mixing bowl, pour in beer.
Mix with a wooden spoon or rubber spatula until the wet and dry ingredients are just incorporated. The mix will be thicker than a cake batter but softer than dough.
Spread into a small, greased loaf pan, and place on middle rack of oven. Bake for 45 minutes, until a toothpick comes out clean. Yields one loaf.
Optional: Remove bread five minutes early, glaze the top of the bread with melted butter, or an egg white mixed with a bit of water, bake for last five minutes.

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