Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.



Stuffed Duck Fillets

Stuffed Duck Fillets


1 1/2 cup packaged bread stuffing
1 can (4 oz. size) sliced mushrooms with juice
2 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
4 duck breasts well pounded – Mallards are best due to size
2 tablespoons salad oil

1 package (3/4 oz. size) brown gravy mix
1/4 cup dry red wine
2 tablespoons minced green onions
1/4 cup currant jelly


Pound the breasts really well. If they break up a bit that’s okay. Lay them out flat. Shape into rectangles closing up any holes.


Combine bread stuffing and mushrooms with juice, butter and cheese. Divide and spread over the breasts; roll up like a jelly roll. Fasten with skewers or string. Pour oil in crock pot; roll breasts in oil, coating all sides.

SAUCE: Prepare gravy mix according to package directions. Combine gravy, wine, and onions. Pour over meat. Cover and cook on LOW 4 to 5 hours.

Remove duck from crock pot.  Add jelly to liquid in the crockpot and stir until dissolved. Serve over meat.


Sturgeon Italiano

Sturgeon Italiano

2 Tbs butter

1 chopped onion

1 medium cubed zucchini

1 medium cubed sweet potato

1/2 tsp salt


1 – 10 oz Philadelphia Italian Cream Cheese and Herbs Cooking Creme

1 8 oz can mushrooms, drained – to use fresh mushrooms add 1 cup with the onions*

3 cups cooked Penne Pasta

3 Tbs grated Parmesan cheese (from the can)

1 tsp hot sauce


1 1/2 – 2 pounds cubed sturgeon, patted dry


Melt butter over medium high heat in large skillet. Saute onions, zucchini and sweet potato until slightly soft. Add salt, lower heat and cover. Simmer 5 minutes. Raise heat to medium and add cooking cooking creme, mushrooms, cooked pasta, parmesan and hot sauce. Heat until everything is hot but not boiling. Add the sturgeon and just heat through, about 3 minutes. Remove from heat, cover and let sit 5 minutes.

Serves 4 – 6

* sliced if large white mushrooms or whole if small button mushrooms

Sturgeon can be a very firm fish and it is important to not over cook it. Make sure your sauce is not boiling when you put the Sturgeon in.

Fried Catch & Release

I have finally perfected a recipe for Fried Catch and Release:


Start with the 4 fish you say you caught,

Pretend you’ve cleaned them,

Massage them with your finest herb and fish rub,

Cast them into a pre-heated skillet,

Envision them sizzling in the hot oil,

(You can Almost smell them)

Imagine gently flipping them over.

Fry to the golden brown of your dreams.

Serve with plenty of Fries and Slaw


Always turns out Perfect!!


Serves: 4 Imaginary Friends


Calories: 0 Protein: 0 Sodium: 0 Carbs: 0

Weight Watcher Points: 2


** No fish were harmed in the making of this recipe.


Popper Stuffed Meatballs

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Wrapped Salmon

Wrapped Salmon

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Savory Waterfowl Stew

I originally found this recipe in a magazine, tried it and found it to be very good and fairly easy. I looked it up online and found it as follows. The only change I made was that I brined the breasts over-night, then rinsed, pounded them with a meat mallet , sprinkled with Adolf’s tenderizer and poked with a multi-tined fork. You don’t need to do this, but the meat is really tasty and tender if you do, and a bit chewy if you don’t, but still tasty.

Cooking: Savory Waterfowl Stew

By Scott Leysath

A warm fire, dry clothes, and a hot bowl of hearty stew is a just reward after a cold, wet day of slogging through a wetland obstacle course. No need to wait for the simmering chunks of duck and goose breasts to get spoon tender. This stew was prepared a day ahead. And of course it’s always better the next day. Since it looks like the cold weather is not likely to change any time soon, make a double batch that you can load into a thermos and share with your hunting partners.


By definition, a stew is slowly cooked at lower temperatures than a soup. It’s thicker, richer, and should support an upright fork. Slow cooking in liquid transforms lean, dense waterfowl meat into tender morsels that have absorbed the flavor of the surrounding broth. It’s stick-to-your-ribs comfort chow that pairs well with a glass of red wine or a frosty cold beer and the inevitable nap. Why fight it? Curl up on the couch and dream of huge flights of mallards with their feet down.

Preparation Time: 20–25 minutes

Marinating Time: 1–2 hours

Cooking Time: 20 minutes browning, plus 2–3 hours simmering

Serves: 8–10


• 3 tablespoons vegetable oil

• 6 cups skinless duck and/or goose breast fillets, trimmed and cut into 1/2-inch cubes

• 3 tablespoons Worcestershire sauce

• 1 tablespoon garlic powder

• 1/2 teaspoon black pepper

• 8 cups beef broth or game stock

• 1 14-ounce can diced tomatoes, with liquid

• 1/2 cup pearled barley (uncooked)

• 2 cups celery, roughly chopped

• 2 cups carrots, peeled and roughly chopped

• 8–10 whole peeled garlic cloves

• 3 tablespoons tomato paste

• 2 cups fresh green beans, stem ends removed, cut into 1-inch pieces

• 1 1/2 cups whole pearl onions, skins removed

• Salt to taste Continue reading “Savory Waterfowl Stew”

Slow Cooked Goose

This is very similar to pulled meat. You could add Bar-B-Que sauce if you wish. It has a really nice flavor as is though (yes, I know it’s goose, but it really does taste good!) I used the meat one night for wraps. The next night I served over rice. You could also serve on sandwich buns.

Continue reading “Slow Cooked Goose”

Yoshida Jack Salmon

1/2 Jack Salmon

2 Tbsp Yoshida Sweet & Savory Marinade and Sauce – like a sweet soy sauce

1/2 hour before cooking:

Cover the bottom of a broiler pan with foil (unless you would rather wash).

Spray top part of broiler pan with Pam. Place 1/2 of a Jack salmon, skin side down, on the broiler pan. Jack’s are smaller salmon, so a half should just fit your broiler pan when put on corner to corner. It will be less than 1 1/2” thick. If it is thicker increase broil time by 2 minutes. DO NOT overcook. It will finish cooking while resting under foil.

Brush 1 Tablespoon of Yoshida sauce on the fish. Let sit 15 – 20 minutes.

Heat oven to 450 degrees on broil setting (leave the rack in the center position)

Brush fish with another tablespoon of sauce.

Cover the thin tail portion with a piece of aluminum foil.

Broil on center rack at 450 degrees for 8 minutes – remove foil from tail and lay over upper portion of fish. Continue broiling 2 more minutes.

Remove from oven and let sit with foil over it for 5 minutes.


Easy Bake Elk Balls

These are a great way to use up ground elk or venison. Make them up and freeze for a quick addition to spaghetti, stoganoff or any sauce or gravy. Great to make meatball sandwiches with.

I bake them because I hate the greasy spatter of frying, but you could just as easily fry them up.

Continue reading “Easy Bake Elk Balls”

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