Cooking With Game

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
Flour
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.

February 1, 2011

Upside-Down Roast Goose Recipe

The goose is cooked upside-down with vegetables and herbs in a savory broth, and then turned upright during the end of cooking.

My hunter was only able to bring me home a 2 1/2 pound goose to try this recipe on, so that is what I used. That is the nature of hunting and fishing. You can’t be too picky about what you get, just happy he/she didn’t come home empty handed!

This recipe is okay. I am not a big fan of wild goose, but this does make the meat taste good, even though it remains fairly tough. If you are looking for a way to cook it to make it tender, this is not it. A larger bird would have been more rare than the smaller one I cooked, so the breast meat might have been a little more tender, but the back and legs certainly would not be.

I have included this here in case you’ve seen the same recipe elsewhere and were wondering how it might turn out.

Continue reading “Upside-Down Roast Goose Recipe” →

February 1, 2011

Salmon & Spiced Pumpkin

I would not have thought Salmon and Pumpkin would go together well, but though the colors clash a bit, it is really tasty. Make sure the pumpkin is one of the small cooking pumpkins. This is not a “hot” spicy dish. Continue reading “Salmon & Spiced Pumpkin” →

January 31, 2011

Moroccan Duck Stew

Moroccan Duck3

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December 19, 2010

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 http://www.ifish.net

November 21, 2009