Cooking With Game

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



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.

Moroccan Duck Stew

Moroccan Duck3

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Easy Marinated Duck Breasts

Yoshida Duck Breasts    
 Serves 4

Super simple, but breasts are tender and tasty. Best if you like your meat rare to medium rare.

4 Duck Breasts (not pounded or tenderized)
1 C red wine
1 C Yoshidas Brand Sauce (Costco carries a large bottle)
2 sprigs of fresh rosemary (optional)
1 Tablespoon minced garlic

Marinate for 3 + hours (the longer the more game taste is taken out)
Remove from marinade, do not rinse, just lay in hot oil.
Pan fry in 2 T olive oil, over medium-high heat (#4 on my glass top range);

Widgeon – 3.5 minutes each side
Spoonie – 4 minutes each side
Mallards – 4.5 minutes each side

Do not overcook.
Sauce Burns to the bottom of the pan but it still tastes good.
Not sure what to do about that. Had a hard time getting the pan clean.
Maybe next time I’ll try deglazing the pan for a sauce with a little beef broth or more red wine

I got this recipe from a friend that got it from

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