Cooking With Game

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



Stuffed Goose or Duck Medallions

Stuffed Goose or Duck Medallions

Adapted from a Ducks Unlimited recipe November/December 2012 issue.

Roasted garlic adds a sweet, nutty flavor to this delicious recipe

Don’t be alarmed by the amount of garlic used in this recipe. The garlic is mellowed out by roasting, which makes it soft, lightly browned, nutty, and sweet. This stuffing mixture—a blend of garlic, fresh herbs, cheese, and just enough breadcrumbs to hold everything together—also works well with duck, venison, and other game.

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Duck With Mushrooms

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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.


Popper Stuffed Meatballs

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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”

Quack and Cheese

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Duck Scallopini

CWG Duck Scallopini a crop

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Pot ‘O Parts

If you breast out your duck or goose you end up with “parts”. My husband doesn’t like to waste anything, so here is how I make the parts edible:  I call this

Pot ‘O Parts 


2 T butter

parts for 2 to 3 ducks or 1 to 2 geese

(I wouldn’t recommend doing the breast this way. It will get too leathery.)

1 teaspoon poultry seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp adolf’s tenderizer

1 packed tsp brown sugar

1/2 tsp chili powder

4 cups water

2 cubes of  beef bullion

2 tablespoons of concentrated tomato paste (optional)

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Duck Breast Schnitzel

Duck Breast Schnitzel is a very fast, easy, tasty way to fix duck:

2 boneless duck breasts * flatten with meat mallot 1/8 to 1/4-inch thickness
1 egg, lightly beaten
Fine, dry breadcrumbs (do not use Panko for this one)
Salt and pepper to taste
Butter or margarine

Dredge duck in flour and then dip in egg. Dredge in breadcrumbs. Salt and pepper to taste.

Melt butter in a skillet over medium-high heat. Add duck and fry until golden brown, turning once.

Serve with a nice gravy of your choice.

*You may want to brine for a few hours (or overnight) before hand. If so, mix 1/2 cup hot water with 1/8 cup coarse salt and 1 teaspoon sugar. Stir to dissolve. Pour into a large bowl add 2 cups cold water. Rinse and add the breasts. Cover, refrigerate for 4 hours to overnight. Make sure to rinse and pat dry before cooking or they will be too salty.

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