Fowl Recipes

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Pheasant Pot Pie

2 pheasants
4 cups water
1 medium onion, quartered
1 celery rib, quartered
1 garlic clove, minced
2 tablespoons lemon juice
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Worchestershire sauce
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 jar whole onions, drained 1 package (10 ounces) frozen peas
1 1/2 cups sliced carrots
1 jar (2 ounces) sliced pimentos, drained
Pastry for a single-crust pie

In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil.

Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables.

Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil.

Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish.

Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.

Rice-Stuffed Squab

1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1-1/2 cups cooked rice
1-1/2 cups chopped fresh mushrooms
1/3 to 1/2 cup raisins
6 tablespoons orange juice concentrate, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
3/4 teaspoon dried marjoram
6 dressed squab (about 1 pound each)
3/4 cup vegetable oil

In a skillet, saute celery and onion in butter until tender. Add rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture.
Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; brush over squab. Bake, uncovered, at 375 for 1 hour or until meat juices run clear and a meat thermometer inserted into the stuffing reads 165, basting frequently. Yield: 6 servings.
Recipe From: Taste of Home

Duck and Dumplings

1 duck
salt & pepper
1 onion, chopped
garlic powder
thyme
1 bay leaf
flour
1 egg
water

Place the duck in a large soup pot. Cover with water and bring to a boil. Reduce heat and simmer until duck is done.
Remove duck from the stock and remove the meat from the bones. Return meat to the stock.
Add the onion and the seasonings to taste. Simmer for 10 minutes. Remove the bay leaf.
In a bowl, place some flour, 1 egg and water enough to form a stiff dough.
Bring pot back to a boil and add small clumps of the dough to the stock.
Cook until dumplings are done.
Serve and Enjoy.
Save the left overs to cook with rice.
Bring stock to a boil. Add 1 cup of rice to every 2 cups of the left over stock. Reduce heat and simmer for 15 - 20 minutes.
Dove In Kraut

12 dove breasts, cut into pieces
3 tblsp butter
1 lb. can sauerkraut
5 slices bacon
1 lb. hot Italian sausage sliced into pieces
2 cloves garlic minced
1 tsp. crushed caraway seeds
2 cups beer
salt and pepper

Season the dove pieces with salt and pepper, then saute in butter until browned. Set aside. Discard butter. Drain the sauerkraut, saving the liquid.
In a deep skillet fry the bacon until it is half done. Set aside bacon, save drippings.
Brown the sausage in the bacon drippings. Add the sauerkraut, bacon, garlic, caraway seeds, and beer. Mix thoroughly using two forks. Simmer for 10 minutes.
Pour half of this mixture in a medium pot, lay in the browned dove pieces, then cover with the remaining sauerkraut.
Simmer, covered for 1 hour and 15 minutes. Add beer or kraut juice as needed to maintain adequate cooking liquid.

Southern Fried Dove

10 - 12 dove breasts, cleaned (skin on), rinsed , and patted dry.
2 eggs, mixed
1 cup flour
salt & pepper to taste
vegetable or peanut oil

In a large cast-iron skillet, add 1 inch of oil. Heat over medium-high heat until hot. (Drop of water placed in oil sizzles. Oil should not smoke.)
Dip breasts in egg and season to taste with salt & pepper. Roll in flour.
Add dove breasts to skillet a few at a time and fry to a golden brown on all sides over medium-high heat. (Don't overcrowd the skillet).

Wild Rice and Grouse

3 grouse, de-boned and cut into chunks
olive oil
1 1/2 cups cooked wild rice
1/2 cup butter, melted
1 can beef consume
1 can cream of celery soup
1 can, 8 oz, sliced water chestnuts
1/2 lb sliced mushrooms. canned okay, freah better
sliced almonds

Heat a little olive oil in a skillet. Add the grouse chunks and cook until browned on all sides.
Remove and drain on paper towels.
In a large bowl combine the beef consume and soup.
Add the rice, butter, water chestnuts, mushrooms and cooked grouse. Stir together.
Spray a baking dish with non-stick spray.
Spread the mixture evenly in the dish. Top with sliced almonds.
Bake at 350°F for 1 hour.

Honey Glazed Red Wine Goose Fillets

4 - 6 goose breast fillets
1 apple, chopped
1 medium sweet onion, chopped
2 tblsp seasoning salt
6 cups water
1/2 bottle red wine
honey

Place the apple, onion and seasoning salt in a large pan. Bring to a boil.
Add the goose fillets and boil for 10 minutes.
Remove the filets and place in a baking dish.
Pour enough wine in to half submerge the fillets.
Spread a heavy coat of honey on each fillet.
Bake at 350°F for 20 - 30 minutes.
Serve with fresh green beans, rice and of course the rest of the wine.



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