Grilled Doves Teriyaki

This recipe calls for homemade teriyaki sauce, which I think is better, but you can of course use a store-bought teriyaki sauce. The longer you marinate the doves in the sauce, the stronger tasting and saltier they will get. I like to keep them in the marinade only an hour. Course: Main Course Cuisine: American Serves: 4 people Author: Hank Shaw Ingredients SAUCE 1/4 cup sake 1/4 cup mirin (a Japanese sweet wine) 2 tablespoons lime juice or rice vinegar 3 tablespoons soy sauce 2 teaspoons sugar 1/2 teaspoon corn starch (optional) DOVES 12 doves or 4 pigeons 3 tablespoons … Continue reading Grilled Doves Teriyaki

Chocolate Mousse

Chocolate Mousse “This is one of the best chocolate mousses I’ve ever tried. It’s so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.” Ingredients 7 ounces bittersweet chocolate, chopped 7 egg yolks, beaten 2 tablespoons sugar 1 pinch salt 7 egg white 1 1/4 cups heavy cream 1 tablespoon kirschwasser (optional) Directions Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until … Continue reading Chocolate Mousse

Duck Soup (Czarnina)

Duck Soup (Czarnina) Recipe By:BARB VAN ARKEL “This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.” Ingredients 1 (4 pound) wild duck, whole 4 cups duck blood 8 cups water 1 teaspoon salt 1 stalk celery, cut into 2 inch … Continue reading Duck Soup (Czarnina)

Peking Duck

Peking Duck Recipe By:Allison “I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.” Ingredients 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar … Continue reading Peking Duck

Sous Vide Duck Breast

Sous Vide Duck Breast Recipe By:Chef John “How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I’m happy to report it’s so very true, and produced what my wife and I agreed was the best duck breast we’ve ever had.” Ingredients 2 (8 ounce) boneless duck breast halves, skin on salt and ground black pepper to taste 2 teaspoons fresh thyme leaves 1 teaspoon vegetable oil Directions Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only … Continue reading Sous Vide Duck Breast

Pheasant Pot Pie

Pheasant Pot Pie Recipe By:Dani Forsey Brown “He hunts them and brings them home and I cook em’. This is a great easy way to eat pheasant. It is really good and no one even knows it’s pheasant. Just watch out for the shot! Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.” Ingredients 2 cups chicken broth 1 pound pheasant, cut into bite-size pieces 1 cup chopped carrots 1/2 cup chopped celery 1 (15 ounce) can peas, drained 1/3 cup salted butter 1/2 yellow … Continue reading Pheasant Pot Pie

Chicken Fried Pheasant

Chicken Fried Pheasant Recipe By:KATHYKOEHN “Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don’t have a clue it’s wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you’re a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!” Ingredients 1 cup milk 1 1/2 tablespoons distilled white vinegar 2 pheasant breast halves, thinly sliced 1 cup finely crushed … Continue reading Chicken Fried Pheasant

Elegant Pheasant

Elegant Pheasant “An elegant and creamy dish which uses simple ingredients to enhance the flavor of the bird. What could be better than legendary rosemary and savory Dijon mustard as partners.” Ingredients 1/2 cup kosher salt 2 quarts water 4 skinless pheasant breast halves 1 (16 ounce) package herb seasoned stuffing mix, crushed 2 tablespoons melted butter 1/4 cup mayonnaise 1/4 cup sour cream 1/2 teaspoon chopped fresh chives 2 tablespoons Dijon mustard salt and black pepper to taste Directions Stir the kosher salt into the water until dissolved. Soak the pheasant breasts in the brine for 1 hour at … Continue reading Elegant Pheasant

Rattlesnake Pasta

Rattlesnake Pasta “A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.” Ingredients 1 pound dry fettuccine pasta 2 tablespoons vegetable oil 1/4 cup sliced onions 1/2 cup chopped yellow squash 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices 3/4 cup sliced mushrooms (optional) 1 1/4 cups heavy cream 1 jalapeno pepper, seeded and minced 1 teaspoon minced garlic 1 tablespoon Dijon mustard 1 tablespoon Cajun seasoning 1/2 cup grated Parmesan cheese 1/2 cup diced tomatoes salt and pepper to taste 3 tablespoons vegetable oil 1 pound rattlesnake meat, cut into … Continue reading Rattlesnake Pasta