Chuck's Butter and Garlic Bird Breasts (Best with those birds having a light, but richly flavored meat such as chukar, ruffed grouse or young blue grouse.)
2-3 breasts from any upland game bird, filleted from bone
3-4 Tbsp butter
3-4 Tbsp olive oil
4-5 cloves garlic, finely minced
3/4 cup Ritz cracker, crushed into fine crumbs (or other butter flavored
cracker)
Fillet meat from breasts. Gently pound untill each fillet until it is of even thickness. Heat butter in a skillet until melted.
Dip each fillet in butter then roll in cracker. Add olive oil to remaining butter and heat to medium. Place
cracker-coated fillets in hot oil and butter, sprinkle garlic between filets, and cook, turning once, until just done (about
5 min per side). Serves 3-4, depending on size of birds.
Chuck/Utah
3 grouse breasts , removed from bone and
cut into bite-size pieces
1/4 cup flour
2-3 Tbsp Sweet Hungarian Paprika, divided
1 tsp salt
1/8 tsp pepper
3 Tbsp butter
3 Tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1 tsp marjoram
1/2 cup chicken broth or bouillon (if bouillon, decrease salt)
1/2 cup white wine
1 cup sliced, fresh mushrooms
1/2 cup orange juice
1/4 cup sour cream
Mix flour, salt, pepper, and 1 Tbsp of the paprika in a plastic bag. Shake meat until coated with flour mix. Sauté meat, garlic and onion in oil and butter until browned. Add wine, broth, marjoram and remaining Paprika. Simmer for 20 to 30 min. Add orange juice and mushrooms and simmer 10 min more. Add sour cream and heat through. Serve over hot egg noodles that have been tossed in butter and 1 tsp poppyseed. Serves 4-5. (Variations on this dish include adding 1-2 tsp Dijon Mustard along with the OJ and/or substitute beef broth and red wine if using birds that have very dark meat, such as sage grouse or sharptails.)
Chuck/Utah
Boned out pheasant breasts (about 1/2 per person)
One large onion sliced
Garlic
flour, salt, pepper and spices to taste
Cambell's Roasted Garlic Cream of Mushroom Soup
Roll the breasts in the flour/spice mix and brown in a medium hot skillet, drain. Brown the onion until clear. Scrape the skillet, return the pheasant and onion. Mix soup according to label, and if you like more gravy, add a little more water. Bring to a bubble and reduce to a simmer. Cover and simmer about 45 mins. Serve with rice or mashed potatos, or over bow tie pasta. Chuck's rolls would be a perfect side, as is corn on the cob. Great with ruffs and chuckar also, chicken will work too.
If you want to "Uptown" it, add about 1/2 soup can of white wine. Want an Italian version? Use minastroni (sorry about the spelling) soup and 1 can water, 1/2 can red wine. Great over pasta. This version is a good one for darker game birds like huns, sharptails, or sage hens.
My mom fixes a dish that is of Croatian (more spelling!!) origin called Fugie (fuu--gee). She says it is best with 3 kinds of meat.
Cube meat, brown in oil. Remove from pan, brown 1 onion chopped small. Put meat/onion in a heavy pan with 3/4 cup of red wine. Add garlic, salt, 1 bay leaf, pepper and one small can tomato paste, simmer several hours. Add 1/2 tsp suger and continue to simmer. If the liquid gets low, add small amounts of water. Serve over pasta. REALLY good after sitting in the fridge overnight. Mom likes a little pork in this one, so it might be something that would work well with bear. It is a killer way to fix dove also.
Enjoy!
James/ID
2 pheasant breasts (or equivalent in other birds), removed from bone and
cut into bite-size pieces
1/3 cup flour
1 tsp salt
1 tsp crushed rosemary
1/2 tsp garlic powder
1/8 tsp ground black pepper
3-4 Tb butter
3-4 Tb olive oil
4 cloves garlic, finely minced
Mix flour, rosemary, salt, pepper, and garlic powder in plastic bag. Shake meat until coated with flour mix. Fry in oil and butter and garlic until just done, 8-10 min. Serve with salad, Italian bread and fettucine (see recipe below) Serves 4-5.
Chuck/Utah
4 pheasant supremes and 4 tenders [i.e., 2 breasts fileted into Supremes (large muscles) and tenders (small muscle)]
8 slices Canadian bacon, approx. 3" in diameter
3 oz cream cheese
3 oz feta cheese
3 T parmesan cheese
3 large cloves garlic
1/2 t fresh ground black pepper
1/2 med zuchini, grated (ca. 1/2 cup)
2 med carrots grated (ca. 1/2 cup)
1/2 medium onion, chopped
1/2 cup butter
1/4 cup flour
12 oz can chicken broth
1/2 cup cream
1 t tarragon
Pound supremes with a wooden mallet until of even thickness. Soften cheeses at room temperature and then mix together. Put garlic into a press and squeeze into cheese mixture. Add pepper and mix all into a paste. Place a slice of Canadian bacon on each pheasant piece then spread a dollop of cheese mix. Roll up and fix with a toothpick. Place in bottom of a casserole dish.
Saute vegetables in butter until tender, but not brown. Add flour and stir until vegetables are coated and flour has been absorbed by butter. Add broth and bring to a gentle boil. When thickened, mix in cream and tarragon. Pour the sauce over the pheasant rolls and bake uncovered at 350 for 1 hr. Serve over mixture of plain and wild rice.
Chuck/Utah
2 pheasant breasts, fileted and skinned
1/2 cup finely chopped almonds
3/4 cup bread crumbs
1/2 t thyme
flour
2 eggs, beaten with 2 T water
6 T butter
12 oz can chicken broth (may substitute part of broth with cream)
3/4 cup orange juice (can substitute equal amount of orange concentrate and white wine)
1 T Frangelico liqueur
1/2 t thyme
salt and fresh ground pepper
Use a flat mallet to pound pheasant supremes to an even thickness. Combine almonds, bread crumbs and thyme. Dredge pheasant in flour, dip in egg, and then in almond-bread mix. Melt butter in heavy, large skillet over medium heat. Saute pheasant until brown, about 3 min to a side (do not over cook). Transfer to a plate and keep warm in oven.
Into the skillet, stir in the liquids and thyme. Bring to a boil and reduce. Season to tast with salt and pepper. Serve over pheasant breasts.
Chuck/Utah
3 breasts from Hungarian partridge
1/3 cup flour
1/2 t salt
1/4 t pepper
6 T butter
3 shallots, chopped (or 1/4 c chopped onion)
1 can cream of mushroom soup
1/2 c white wine
1/2 c cream
1 t tarragon
Cut partridge breasts into bite-size chunks. Mix flour, salt and pepper in a plastic bag. Shake meat with flour mixture to coat. Melt butter over medium heat and saute meat pieces. When almost browned, add shallots. After meat is browned, add soup, wine, cream, and tarragon. Simmer over low hwat for 30-40 minutes. Serve over rice, fettucini, or spaetzle.
Chuck/Utah
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
5 pounds duck -- whole
¨ Preheat oven to 350 degrees.
¨ Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons. In a small
bowl combine zest, juice, pepper and salt. Rub duck,
inside and out, with all of the citrus-pepper mixture.
¨ In a roasting pan set duck on a vertical roaster and
cook about 2 ½ hours, or until well-browned and
crispy. Let rest, loosely covered with foil, 10
minutes before carving.
This recipe yields 3 to 4 servings.
Recipe by Emeril Lagasse
Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse
From the TV FOOD NETWORK - (Show # EE-038 broadcast
02-13-1997)
(Emeril goes hunting and often gets his own duck!)
Chuck/Utah
DUCK BURRITO
1 tablespoon olive oil
½ cup minced onions
1 ear sweet corn, kernels scraped from the cob
1 tablespoon minced shallots
2 teaspoons chopped garlic
1 roasted duck breast -- (8 to 10 oz) -- pulled
1 cup cooked black beans
1 cup cooked white rice
1 tablespoon chili powder
2 teaspoons cumin
1 cup duck or any dark meat stock
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon chopped cilantro
6 large flour tortillas
12 toothpicks
Oil -- for frying
Emeril's Essence
Chili Corn Sauce
½ cup grated Cheddar cheese
½ cup grated Monterey Jack cheese
1 cup jalapeño sour cream
¨ In a large sauté pan, over medium heat, add the
olive oil. When the oil is hot, add the onions and
sauté for 1 minute. Season with salt and pepper. Add
the corn, shallots, and garlic and continue to sauté
for 2 minutes. Stir in the pulled meat, black beans,
and rice. Season the mixture with the chili powder
and cumin. Add the duck stock and bring to a boil.
Reduce to a simmer and cook for 2 to 3 minutes or
until the liquid has reduced by two-thirds. Remove
the pan from the heat and reseason if necessary. Stir
in the cilantro. Cool the mixture completely.
¨ Preheat the fryer.
¨ Spoon ¾ cup of the filling in the center of each
flour tortilla. Lightly wet the sides of the tortilla
with water. Fold in the sides of the tortilla and
roll the tortilla up tightly, forming a burrito, make
sure that the sides are completely sealed. If
necessary, secure the each burrito with the
toothpicks. Place the burritos, a couple at a time in
the hot oil and fry until golden-brown, about 2 to 3
minutes on each side. Stir the burritos with a spoon,
occasionally for over all browning. Fry the burritos
in batches. Remove the burritos from the oil and
drain on a paper-lined plate. Season the burritos
with Emeril's Essence. Serve the burritos with the
Chili Corn Sauce. Garnish each burrito with a
sprinkle of the two cheeses and jalapeño sour cream.
This recipe yields 6 servings.
Recipe by Emeril Lagasse. Recipe Source: EMERIL LIVE
with Emeril Lagasse
>From the TV FOOD NETWORK - (Show # EM-1A65 broadcast
10-24-1997)
Chuck/Utah
TANGERINE DUCK
1-2 ducks - (4 to 5 lbs.)
3 tangerines (2 peeled, peels reserved, 1 unpeeled)
2 tablespoons sugar
¼ cup chopped onion
¼ cup chopped celery
2 bay leaves
Salt -- to taste
Freshly ground black pepper -- to taste pepper
¨ The day before, clean the duck, remove the excess
visible fat, and refrigerate, uncovered overnight.
¨ Preheat oven to 500 degrees.
¨ Remove duck from refrigerator and with a fork, prick the skin all over without piercing the meat.
¨ In a bowl combine the 2 peeled tangerines with the
sugar, and mash them with a fork until the sugar is
well incorporated. Using your fingers, lift the skin
of each duck away from the breast meat, and pack the
pulp under each breast. Cut the single tangerine in
half, and rub the skin of the duck all over with the
cut sides of the fruit. Squeeze out the remaining
juices from the halves, add to the tangerine and sugar
mash and stuff the tangerine halves into the duck
cavity. Pour the remaining tangerine and sugar
mixture into and over the duck. Stuff the duck cavity
with the onions, celery, and bay leaves. Sprinkle
salt and pepper over the duck and inside the cavity of
the duck, rub well into the skin. Place the duck in a
roasting pan with a rack, and sprinkle the tangerine
peel around the duck. Roast the duck for 20 minutes,
reduce heat to 350 degrees and roast for 35 minutes.
Turn the oven heat up to 475 degrees and roast until
very dark and crisp, about 20 minutes more.
This recipe yields 4 servings.
Recipe by Emeril Lagasse
Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse
>From the TV FOOD NETWORK - (Show # EE-2244 broadcast
07-24-1996)
Chuck/Utah
2 mallard breasts, filletted from bone
1/2 lb bacon, chopped
large white onion, sliced thin
1/2 cup red wine (or any dry wine)
1/2 cup orange marmalade
flour, salt, pepper
Fry bacon pieces until crisp. Remove pieces using slotted spoon. Fry onion in bacon grease until tender. Remove from skillet. Roll breast fillets in flour and brown in bacon grease.
Remove breast fillets from skillet and poor off any remaining grease. Mix wine and marmalade and add to skillet. Return breast fillets to skillet, topping with onions and bacon pieces.
Simmer for 20 - 30 min until meat is just done. Serve breast fillets with sauce.
Chuck/Utah
1 large(mallard) or 2 small (teal) boneless duck breast,
cut into 1" pieces
2 T sherry or burgundy
2 T soy sauce
1/3 cup chicken broth
1/3 cup cider vinegar
1/3 cup packed brown sugar
1/4 cup catsup
1 t grated lemon peel
2 T pineapple juice (reserved from a 16 oz can pineapple chunks)
2 T cornstarch
2 eggs
1 cup flour, divided
1/2 t baking powder
1/2 cup oil
2 cloves garlic, minced
2 t. ginger root, grated
1 red pepper, cut into 1" pieces
1 green pepper, cut into 1" pieces
one small onion, cut into chunks
16 oz can pineapple chunks, drained (reserve 2T juice)
Combine soy sauce and sherry. Marinate duck pieces for 30 min (or up to overnight in refrigerator). Mix next seven ingredients into a sauce and save.
Place 1/2 cup flour on a wax sheet. Mix baking powder and remaining flour and place on another wax sheet. Individually dip each duck piece in plain flour, then in beaten egg, then dredge in flour-baking powder mixture. Cook pieces in oil over medium high heat for 4-5 min, or until brown. Drain on paper towel and put in oven to keep warm.
Poor all but 1 T of any remaining oil from skillet, then cook garlic and ginger root for 1 min. Add vegetables and stir-fry until tender-crisp. Stir in sauce and cook until thickened, stirring constantly. Return duck pieces to skillet and stir to coat. Serve over hot, cooked rice.
Chuck/Utah
2 mallard breasts, filleted from bone (or equivalent of other puddle ducks)
3 T sugar
3 T red wine vinegar
2 T fresh squeezed orange juice
2 T Grand Mariner
2 t grated orange rind
1 c chicken stock
corn starch
Place breasts on a tray and bake at 500F for 7 to 10 min. until med rare. Thinly slice diagonally, cver tightly with foil and put in warm oven.
To prepare the sauce, carmelize the sugar, then add vinegar, OJ, liqueur, and orange rind. Keep over heat and add stock, then thicken with the cornstarch. Spoon sauce over duck slices to serve.
Mike/OK says:
First shoot and retrieve dove. Break off both wings close to body. Using your thumb find point of breast bone. push int body cavity while prying up. Breast will come out, no muss no fuss. Also helps to them to cool down. Soak in milk overnight then roll in flour and pan fry. You're welcome
Sweetgrass/Neb says:
If you like a smokey flavor, try this: fillet the dove breasts from the bone. Mix flour, salt and pepper in a bowl. Melt about three tablespoons of butter in a skillet and add a teaspoon liquid smoke. Roll the dove breasts in the flour mixture and fry until done, then set aside. Heat 1 1/2 cups of milk in the butter and liquid smoke mixture in the skillet and mix in two tablespoons of cornstarch and 1/4 cup of water to thicken. Return the dove breasts to the gravy and serve over rice, potatoes, biscuits or noodles. It's great!
CDT/Texas says:
Here is my favorite way to fix dove. It is a little trouble, but well worth it. You breast the dove and remove the meat from the breast bone. If you are careful the two halves will remain together. I marinate the breasts overnight in Allegro marinate. You slice up some mozzarella cheese into little sticks about 1/4"x1/4"x1 1/2". Then you slice up some jalapeno peppers. I prefer using the canned peppers to fresh ones. Make the pepper strips about the same size as the cheese. After the dove breast have marinated, wrap the two breasts around a slice of the cheese and a slice of the jalapeno. You then wrap a piece of bacon around the whole thing and hold it in place with a toothpick. The bacon will wrap around a couple of times and you will quickly get the hang of how to kind of "seal" the breast up with the bacon. Then you grill them over a hot grill. You will have to pay attention because the bacon will cause some flare-ups. They cook pretty fast. You will need to make a bunch of these because they're good! This also works with chicken breasts or tenders, and venison. Good luck.
Bill/NM says:
One of my favorite recipes is to brown the breasts and then put them in the slow cooker with some cream of mushroom soup for a few hours. The meat just falls apart. A friend of mine smokes them first and then puts them in the soup the same way. Very tasty but alot of trouble.
Wes/Tex says:
Mother Williams used to fill a 9"X13" cake pan with stuffing and plant the little critters breast up and bake them with an aluminum foil tent over them to redirect the drippings. This meant the whole bird...yes, we pulled feathers by hand and enjoyed the smallest drum sticks on earth. Them were the days. Just remember to not over-cook dove, the little dark meat turns into mummy hide, like an old boot sole. Good luck!