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Recipes for game birds should satisfy hunters
 
By Susan Mykrantz
 
Game birds were the final topic in a series of webinars presented by Abbi Sampson, MA, RD, LD, a health and human sciences educator with Purdue University Extension in Putnam County on safely handling and cooking wild game. Game birds offer a different challenge to hunters, but the reward is a delicious meal if the meat is handled properly at each step of the process. Sampson said waterfowl is healthy and is a lean source of protein, iron, vitamins and minerals. It has less fat and a lot of nutritional benefits. This week Cook Simply offers recipes featuring five different types of wild game birds. They give hunters a tasty way to celebrate a successful harvest. Enjoy and until next time, simply cook.

Duck with Apples and Raisins
2 mallard ducks
6 medium tangy apples
1 cup raisins
4 strips bacon
4 Tbs. ham or bacon drippings
1 tsp. mixed pickling spices
Rub ducks inside and out with salt, place breast up on a rack in a roaster. Quarter the apples, stuff several pieces and a small handful of raisins into each duck, pin a strip of bacon across each breast.
Put the rest of the apples and raisins and the pickling spices around the ducks, add the ham or bacon fat. Add a mixture of one part wine and three parts water to come about halfway up the ducks. Cover and bake at 300 for 1.5 hours. Remove lid and bake in a hot oven (450) till brown – about ½ hour. When properly cooked, the meat should readily come away from the breast and rib bones – the breast, wing and leg one each side coming away in one piece. 
Source:  Cy Littlebee’s Guide to Cooking Fish & Game

Pheasant with Kraut
2 pheasants
1 ½ tsp. salt
Dash of pepper
2 slices bacon
2 Tbs. butter
1 ½ pounds sauerkraut
½ c. white wine
1 c. dived pineapple
1 Tbs. flour
Rinse birds, season lightly inside and out with salt and pepper. Place bacon slice on each breast, sauté birds in butter for 15 minutes or until brown. Place in casserole. Drain sauerkraut, mix with wine and pineapple and surround the birds. Cover and cook slowly for one hour. When birds are done remove from the kraut, remove bacon and place the pheasants on a warm serving dish. Stir flour into kraut and cook a few minutes. Serve the kraut with the birds. This should take care of 3-4 hunters.
Source: Cy Littlebee’s Guide to Cooking Fish & Game

Roast Wild Goose
1 wild goose
Salt and pepper
1 Tbs. vinegar
1 onion
Flour
2 Tbs. butter
Clean goose well, season with salt, pepper and vinegar. Place onion in cavity. Let stand overnight. Remove onion, dredge goose with flour, and place in roasting pan in a moderate oven (350). Roast until browned, 15-20 minutes per pound, basting often with butter and juices in the pan. Goose may be filled with stuffing if desired.
Source:  Cy Littlebee’s Guide to Cooking Fish & Game

Wild Goose with Garlic Dressing
1 dressed wild goose (about 8 pounds)
Giblets from goose
3 quarts stale bread
2 large cloves garlic (finely minced)
1 large onion (finely minced)
½ tsp. ground oregano
1 tsp. ground sage
Salt and pepper to taste
Boil giblets until tender. Remove skin from gizzard and heart, and mince all giblets. Combine with other dressing ingredients. Moisten with giblets stock and stuff bird. Roast covered at 325 degrees for 4 hours. Remove lid and roast another half hour.
Source:  Cy Littlebee’s Guide to Cooking Fish & Game

Quail and Mushrooms
6 quail
1 heaping Tbs. butter
1 tsp. chopped parsley
1 tsp. chopped onion 
1 Tbs. flour
1 can mushroom and liquid
1 c. sherry
½ tsp. pepper
½ tsp. salt
Tabasco to taste
Brown quail in separate skillet before adding other ingredients. Place breast down in sauce, simmer ½ hour or until tender. To make sauce, sauté until brown parsley and onion. Add flour and brown. Then add mushrooms and liquid, sherry, salt and pepper. Cook thoroughly. 
Source: Cy Littlebee’s Guide to Cooking Fish & Game
5/17/2021