Recipes
Emerson's Marinade
This Marinade is so well guarded that we won't post it on our web page. It was given
to us by close family friends, we swore that it would only be given to true sportsmen who enjoy the challange of hunting, great friends and good food.
This recipe goes home with all my clients.
Trust me it's FANTASTIC.
Email: Schellsgamebirdguiding@shaw.ca for a copy.
Wild Duck Borscht
2 small or 1 large duck (or one small goose)
2 quarts cold water
2 cups onions diced 1/2 inch
2 cups carrots diced 1/2 inch
3 cups beets (drained) diced 1/2 inch
1 cup butter beans
6 cups (1 small head) green cabbage diced 1/2 inch
3 cups potato (skins on) diced 1/2 inch
3 cups tomato juice
1 cup beef juice
1/4 cup cider vinegar
3 cloves garlic minced fine
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon dill weed (fresh is best)
1 tablespoon beef base
sour cream
Clean and cut ducks into six pieces. (If duck is large, cut into 8 pieces by splitting breast in half.) Place all ingredients in a crock pot except for potatoes. Cover and cook on high 3 hours. Add potatoes. Cook 1 hour more. When meat falls from the bone, soup is done. Adjust flavor with salt and pepper. Serve in bowls with a large dollop of sour cream. Serves 6-8 people.
Roast Canada Goose
Soak goose overnight, adding 1/3 C. salt and 3TBS baking soda.
Dry well and lightly season cavity with salt and pepper. Fill cavity with your favorite stuffing (my favorite is a potato/bread mixture with summer savory and sage added to sautéed onions in butter). You will not find this stuffing recipe at Weight Watchers.
Brush goose with a mixture of olive oil and butter, then season with salt and ground pepper (I also like to lightly add a mixture of garlic and onion powder).
Cook goose for approximately 90 minutes at 400F, in a very tight roaster
containing at least 1 in. of water. This will steam roast the bird (the big secret) and it is important to not remove the cover during this time.
Remove the cover, baste the bird and then "brown" it for approximately 20-30 minutes.
The drippings make an excellent gravy.
Note:
The above recipe refers to a goose that would dress out at approximately 6-7 pounds. Remember of course that a stuffed bird takes longer to cook.
Canada Goose Stew
Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda.
Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
While goose is sautéing, add 2 TBS Worcester Sauce and liberal amount of garlic powder. Also add small amount of hot sauce to taste.
Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.
Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.
Serve with rolls or bread and ask your guests how their wild beef stew tastes. Even your non-goose eaters will love it! The above recipe would
feed 8-10 people.
Mallard Duck and Fruit Dressing
6 mallard ducks, washed and slightly salted
Fruit Dressing:
1 pound dried prunes, diced
1 pound dried apricots, diced
1 pound dried apples, diced
or 2 large fresh apples, peeled, cored, and diced
1 small can chestnuts, diced (or fresh chestnuts in season)
the juice of one orange
Mix these in the order given.
Stuff each duck with one cup of the dressing.
Place stuffed ducks into large roasting pan breast-side down. Cover.
Roast in 350 degree oven for 10 to 15 minutes. Lower temperature to 325 and continue baking for one hour.
Turn ducks breast-side up and bake for another hour. Uncover for the last 15 minutes to allow ducks to brown.
Duck with Apples and Ginger Sauce
4 duck breast fillets, fat trimmed 2 Tablespoons unsalted butter 1/4 cup brown sugar 1/2 cup apple juice 1-1/2 tsp. fresh ginger, grated 2 apples, peeled, cored, and thinly sliced 1 cup ginger ale 1/4 cup dry sherry 1 tsp. cornstarch 1 tablespoon water
Cooking Directions:
Heat a heavy nonstick skillet over medium high heat. Prick skin on duck breast with a sharp knife or fork. Arrange skin side down in skillet and cook 3-4 minutes to render fat. Turn and continue to sauté another 3-4 minutes, turning occasionally until well browned and tender. Transfer duck to a platter. Set aside and keep warm. Discard all but 1 tablespoon pan juices from pan. Stir next 4 ingredients into skillet and simmer 2 minutes, uncovered. Add apples, ginger ale and sherry to pan. Simmer about 4 minutes, stirring gently until apples are just softened. Using a slotted spoon, transfer apples to a bowl. Continue to simmer mixture about 4 minutes, or until reduced by half. Combine cornstarch and water in a bowl and stir into sauce. Bring sauce to a boil, stirring until slightly thickened. Slice duck across the grain and serve with apples and ginger sauce.
Smoked Duck
1 duck 1/2 cup sherry 1/2 cup apple, chopped 1 celery rib, chopped 1, jalapeno chopped 1/4 pound sausage 1/4 teaspoon salt 1/8 teaspoon pepper 1 garlic clove, crushed 1 cup croutons
Cooking Directions:
Wash duck; wipe dry inside and out. Place in a foil baking pan and pour sherry on top. Refrigerate and marinate overnight. Combine chopped apple, chopped celery rib, chopped jalapeno, sausage, salt, pepper, crushed garlic clove, and croutons; mix well. Stuff into the duck and place in a smoker. Cook for 4 hours, You have many optons for the wood to use for the smoker. Be creative, combinations of wood and liquid ( Beer, Wines, Root Beer) makes this recipe a favorite, Serves 4.
