WILD GAME RECIPIES.

                  SWEET AND SOUR GOOSE LEGS

INGREDIENTS:
1 doz (or so) Canada Goose legs
1 can mandarin oranges
1 can pineapple tidbits
soya sauce
brown sugar OR maple syrup
white wine (or red wine, who cares?)
seasoned salt.
DIRECTIONS:
Trim legs, pluck off any feathers, cut away any shot-damaged meat, discard any shot (!), and give the legs a good rinse under cold water.

In a slow cooker or covered Dutch Oven/similar heavy pot, combine oranges, pineapples (with the juice in both cases), about 1/3 cup soya sauce, about 1/3 cup maple syrup OR about 3 tbsp brown sugar, about 1 cup of dry white wine, and a goodly seasoning of salt. Mix well, and add the goose legs, stirring so the legs are covered with the liquid.

Cook very slowly in the slow cooker, or on the stove top, or in the oven, for several hours. The meat is cooked when it falls off the bones easily.

Serve two to three legs per person, and spoon the marinade over steamed rice.


Enjoy!
                          TERIYAKI GOOSE BREASTS

INGREDIENTS:

4 - 6 Canada Goose breasts

1 bottle low fat (or no fat) Italian salad dressing

2 tsp ground ginger

½ cup honey

½ cup soya sauce

DIRECTIONS:

Trim breasts, pluck off any feathers, cut away any shot-damaged meat, discard any shot, give the breasts a good rinse under cold water, and slice them thinly, length-wise, into small strips about ¼” thick.

Mix the other ingredients together to make a teriyaki marinade. Add the goose breast strips to the marinade and put it in the fridge for 24 hours or so (at least 12, up to 48 would be fine).

Heat BBQ to HOT. Place the strips across the grills, and by the time you have finished laying them out, start turning them over. By the time you have turned them all over, they are probably cooked. Total cooking time is less than 5 minutes. Serve medium rare, or AT THE MOST, medium, on warmed plates. My favourite companion dishes are basmati rice and maple-glazed baby carrots. Serves 1 to 2 persons per breast.

This is THE best red meat you will ever eat, it is absolutely every bit as good as venison or moose t-loins. FABULOUS.

GROUSE STRIPS

INGREDIENTS:

3-4 grouse depending on how many you are eating. 

potatoe chips any flavour

an egg 

2 tbsp milk 

Shreaded coconut

DIRECTIONS: Mix egg and milk together in bowl,take your chips of choice and put into a ziplock bag close it up and crunch the chips into some what crumbs...cut your deboned grouse into strips or chuncks wich ever u prefer...dip the grouse into the egg and then into the chip crumbs...put on cookie sheet and bake on 450f until

cooked just right...spinkle on shreaded coconut

and enjoy!!!!

SHORT-TIME BEAR ROAST

If you don't have a pressure cooker, read no further:wink: 

Anyway's this works with a nice sized (3-4lb) Bear roast, right from the freezer.

Not much to it really.

You can put the ring in the bottom of the pressure cooker, just to keep the meat up off the bottom.

1. Roast in the pot.

2. Add water just to cover the roast.

3. Add whatever spices you might like. I use soy sauce, worcestershire, garlic and a bit of onion flakes. I think I'm gonna' try some tobasco next time too, and leave out the onions. I'm betting chili powder would be good too.

4. Lid on, heat on high.

5. Once it starts rocking, reduce heat to high-medium. Let it go for 15 minutes.

6. Remove from heat, let the pressure come off naturally, and check the water level. Add water if needed, just to cover the meat.

7. Back on the stove at  #4 or #5 above, for another 15 minutes.

8. Ready to go. Jacket boiled spuds are good with this, and choy would be excellent too. Peppered Cabbage in a pinch would be kinda tasty and down-home-ish.

Baked Rabbit and or Grouse

1-3 rabbits or grouse, depending on how many eating.

Package of bacon

Marinade

For rabbitts: clean rabbits, cut off the hind legs, and cover with bacon, then place covered legs inside the chest of the rabbit, and drape bacon over chest. Marinade for 4-24 hours(depending on time frame you have). Place rabbits inside pan, in oven at 350 F, for 1-1.5 hours. Remove, place on plate and eat.

For Grouse: Cover the breast with Bacon, and place in oven at 350 F for 1 hour, basting occasionally during cooking.

Venison or Moose Stroganoff

Ingredients:

2lbs slightly frozen moose or vension steaks

3 cups sliced fresh mushrooms

1 thinly sliced large onion

2-3 cloves garlic, crushed

1-2 cups stock (beef works ok)

1\2 cup flour

salt and pepper

2 tbsp parsley

1\2 cup sour cream

Directions:

1. Mix the flour with the salt and pepper along with any other seasonings. I often use onion powder, thyme or cayenne pepper.

2. Slice the meat very thin (this is why it helps to be slightly frozen) and dredge it in the seasoned flour.

3. Heat a couple tbsp oil and butter in a large skillet on about medium high. Add the dredged meat to the pan and brown it well. Remove it from the pan.

4. Add more oil and butter if needed to saute the mushrooms, garlic and onion until tender.

5. Add the meat back to the pan and pour in your stock. Allow it to simmer and thicken for about 1\2 hour on medium low heat.

6. Just before serving, add about a half cup of sour cream and heat through. I have also used a can of cream of mushroom soup and it works great too.

7. Serve over hot noodles, rice or mashed potatoes.

GROUSE BREASTS

INGREDIENTS:

1 1/2 cups wild rice, divided

3 cups grouse or chicken stock

Breasts from 4 grouse, skinned with tenders removed

Salt

1/4 cup butter, divided

1/2 cup rye, barley or whole wheat flour

1 to 2 pounds fresh mushrooms (any kind)

2 garlic cloves, minced

1 teaspoon dried thyme

1 cup cranberries

1/4 cup fruit syrup (see above)

1/3 cup cider vinegar

DIRECTIONS:

1. Salt the grouse breasts well and set aside at room temperature.

2. Simmer 1 cup wild rice in the grouse or chicken broth until tender, anywhere from 20 minutes to 50 minutes depending on whether you have real, parched wild rice or the cultivated variety. 3. When the rice is done, drain and set aside in a covered bowl.

Grind the remaining wild rice in a spice grinder into a powder; there will still be some larger bits, and this is OK. It adds some texture. Mix this with the rye flour and dredge the grouse breasts in it.

4. Heat 3 tablespoons of butter in a large saute pan and saute the grouse breasts until they are just barely done, about 4 to 5 minutes per side. Set them aside.

5. Put the remaining butter in the pan and turn the heat to high. Add all the mushrooms. Shake the pan as you do this so they don’t all stick to the bottom. If some do, that’s OK. Keep searing and shaking the pan until the mushrooms give up their water. Sprinkle them with salt and add the garlic and thyme. Let the mushrooms sear without moving the pan for 1-2 minutes: You want them to get some browning. Stir the mushrooms and repeat until you get them as browned as you want — I like them to be about halfway browned, which takes about 8 minutes.

6. Add cranberries and toss to combine. Cook until they just start popping, then add the wild rice, vinegar and fruit syrup. Toss to combine and serve with the grouse.

Wild Turkey Almond Casserole

2- cups uncooked egg noodles

1- package (9 ounces) frozen broccoli cuts

2- tablespoons butter

2- tablespoons all-purpose flour

1- teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon pepper

1-1/2 cups milk

1- cup (4 ounces) shredded Swiss cheese

2- cups cubed cooked turkey

1/2 cup slivered almonds, toasted

PREPARING THE CASSEROLE

Cook noodles according to package directions; drain. Cook broccoli according to package directions; drain. Place noodles and broccoli in a large bowl; set aside. In a large saucepan, melt the butter. Stir in the flour, salt, mustard and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add the turkey; pour over noodle mixture. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 20 to25 minutes or until heated through. Serves 4

PHEASANT in CREAM

INGREDIENTS:

1 or 2 pheasants

1-2 eggs

2 tsp. salt

1/4 tsp. pepper

1/3 tsp.garlic powder

pinch of sage,poultry seasoning & coriander

1/2 tsp. paprika

1/4 cup melted butter

1/4 cup vegetable oil(or olive oil)

1-11/2 cups of cream

1/4 cup diced onion

sprinkle of chives(optional)

1 cup flower

1 cup finely chopped corn flake crumbs

DIRECTIONS:

..De-bone pheasant (removing tendons in thigh meat)and cut into nugget size pieces.

..Combine flower,cornflake crumbs &seasonings.

..Beat egg in small bowl and dip pheasant nuggets in egg.

..place egg covered nuggets in flower & cornflake mixture and coat well

..Brown pheasant pieces in butter and oil

..Place pieces in large baking dish with lid,

..Combine cream and drippings along with onion & chives in pan and bring to BOIL.

..Season with salt and pepper and pour over pheasant.

..Cover and bake at 325 degrees for 45 min

..

..WARNING ;This recipe is very fattening and should only be eaten by those who appreciate good food.

Deep Fried Holiday Turkey

Ingredients

2 cups butter

 1/4 cup onion juice

 1/4 cup garlic juice

 1/4 cup Louisiana-style hot sauce

 1/4 cup Worcestershire sauce

2 tablespoons ground black pepper 

1 teaspoon cayenne pepper 

7 fluid ounces beer

 3 gallons peanut oil for frying, or as needed 

1 (12 pound) whole turkey, neck and giblets removed.

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

3. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

A Grouse Recipe to impress any anti-hunter

Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce 2 tb Licorice fern root

2 tb Gewurztraminer icewine

3/4 c Water

3 c Dried alder cones

2 Wild grouse breasts, bone in and skinless

Juniper & Salal Berry Sauce:

1 1/3 c Water

1 1/2 c B.C. Pinot Blanc wine

3 1/2 c Salal Berries

1 1/2 tb Maple syrup

1 1/2 tb Black peppercorns

8 Juniper berries

1 1/2 tb Balsamic vinegar

In a small covered sauce pan, gently simmer fern root in icewine and water for 20 min. Pour into a glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil, uncovered, on high until reduced to a thick syrup. Set aside. 

Heat alder cones in a large aluminum foil lined sauce pan over high heat until they smoulder. Reduce heat to low; place grouse breasts directly on top of the smouldering cones. Lightly brush the breasts with the fern root glaze; cover pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the bone and serve with Juniper-Salal Berry Sauce. 

For the sauce: Pour 1 cup water and the wine into the bottom of a perforated double boiler. Place the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the double boiler. To the salal syrup, add the maple syrup, peppercorns, juniper berries, remaining water and balsamic vinegar. Bring to the boil and immediately remove from the heat; let stand an hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until needed.

Grouse Nuggets

Debone breasts, cut into cubes. marinate overnight in watered down Teriaki sauce.

Roll in mixture of eggs, milk, bread crumbs, parsly flakes, garlic powder and Mrs Dash.

Pan fry in butter. real butter not margarine

Better than KFC' popcorn chicken

Try and eat only one, I dare you.

Pheasant In Sour Cream and Wine Sauce

INGREDIENTS

3/4-CUP FLOUR

1/2-TSP SALT

1/8-TSP PEPPER

1/8-TSP GARLIC POWDER

1/4-TSP NUTMEG

DASH OF POULTRY SEASONING

..

I OR 2 PHEASANT cut up(nuggets)

2-TBSP. CORN OIL

2-CUPS DRY WHITE WINE

1-CUP SOUR CREAM

1/4-1/2-cup DICED MUSHROOMS

1-small YELLOW or RED SWEET PEPPER (chopped)

2-SHALLOTS

1/4-CUP CHOPPED PARSLEY

DIRECTIONS

Combine first 6 ingredients in plastic bag..Shake pheasant pieces,several at a time in bag until well 

coated...Reserve remaining mixture...Brown pheasant in oil in skillet....Place pheasant in casserole dish(lrg)....

Stir in 11/2-cups of wine in skillet...sate,mushrooms,pepper,shallot and parsley for 2 minutes....

Blend 11/2 tbsp reserved flour mix with remaining 1/2 cup of wine in small bowl

...add to skillet and cook until thickened,stirring constantly...then blend in 1/2 cup of sour cream....pour over pheasant.

Drop remaining sour cream by tsp. over pheasant.

Bake covered at 350 degrees F. for 11/2 hrs. (or until tender),adding additional heated wine if necessary.

GOOSE RECIPIES

Goose Recipe:

4 large goose breasts

6 tablespoons of salt

3 containers of BBQ sauce (kraft works fine, and it's cheap)

Mustard

Hamburger Buns

Make sure you get all blood clots out, and rinse thoroughly. Cut goose into 1/4" strips across the grain. Take the goose strips and let them soak overnight with the 6 tablespoons of salt. After letting it soak, pour out all the water. Continue to add water and keep rinsing the stips. The more blood you get out, the less game taste will remain.

Add the strips to a crock pot, and cover with the 3 containers of BBQ sauce. Turn the crock pot to low. Give it 4-6 hours at low heat to cook through.

That's about it! Just through the strips on a hamburger bun, cover with bbq sauce and a little mustard.

Baked Goose Recipe:

1 Goose 6 - 8 lbs.

1 quart Buttermilk

8 oz Prunes, dried

2 Apples - sliced

5 slices Bacon

Butter - as needed

Soak goose in buttermilk for 4-8 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty aluminum foil. Bake until tender at roughly 325 degrees F. for about 3 hours or so. Baste with butter to help it brown.

Sauce

1/2 cup Butter

1/4 cup Flour

3/4 cup Beef or chicken broth

Salt - to taste

1 cup Sour cream

4 tb Currant jelly

Melt butter in sauce pan. Use whisk to stir in flour. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve.

I suggest removing fruit before serving and arranging it around the bird.

Grouse Linguine

Put pot of water on to boil for Linguine, use lots of salt, you are supposed to.

Meanwhile, rip pre-cooked (roasted) grouse meat from bones.

When water comes to boil, add your Linguine, and put on a frying pan or pot to heat up, add olive oil.

When the oil is hot, (but not smoking hot!!) add some basil, oregano. 

Just let those simmer for a bit, the heat will release some flavor. Use a few ounces of olive oil, not a cup!! 

Then throw in canned tomatoes, stir and smash up, stir your pasta, turn tomato sauce on medium low, just simmer. Let them cook a bit and keep smashing them, so they get saucy. Add your grouse

strain your pasta, keep a bit of the water.

Add the pasta to the tomato and chicken sauce

(you should have the sauce in a BIG fry pan or pot).

Stir it up, if it gets too dry, add a bit of the pasta water

season with salt, pepepr, hot sauce, if you need to add more herbs, do so.

Add parmesan, mix it all up. put some garlic powder in when you add the tomoates.

Keep tasting the sauce, adjust to your liking go SLOW with hot sauce and salt!!

GROUSE RICE

INGREDIENTS:

3 cups of white rice (adjust for appetite/serving size)

2 grouse breast

some fresh ginger

seasoning for marinade

(optional) dash of whiskey

DIRECTIONS:

Marinade grouse breast in seasoning (soy sauce, oil, salt), couple hours will do the trick

Cook rice

Chop a handful of fresh ginger and chuck in rice pot

Before rice is done, chuck grouse into rice pot

Cook until rice + grouse is done

Dash with whiskey if desired.

Serve and enjoy.

DUCK SOUP

INGRENDIENTS:

Duck (oven roasted)

butter

onion

celery 

carrot

bay leaf

thyme

apples

orange juice

salts and peppers

garlic

your favorite wine (red)

wild rice or pasta

DIRECTIONS:

Roast duck in oven stuffed with apples and onion. Save drippings.

eat some duck meat for dinner. save scraps and carcass.

Put a bit of butter (a couple tbs.. you dont need much because the duck's fat will be plenty) fry onions until clear, add carrot and celery and garlic. fry for a bit until almost cooked. add wine and orange juice, then reduce. add water and duck drippings, bring to boil with carcass in the broth. boil 10 - 15 mins. remove duck body (leave apples and onion from duck in soup) and add in duck meat. add in seasoning and reduce heat and simmer. add rice or pasta and simmer for an hour or 2 on lowest heat. Add water if needed. eat.

Tasty Bacon Wrapped Duck

10 duck breasts

3 lbs bacon

2 jars banana pepper rings

italian dressing 

Soak the breasts in water to remove the blood. Repeat a few times to make sure all of the blood is removed.

Drain and pat dry.

Cut the breasts into 1" cubes. Cut the bacon slices in half.

Place a pepper slice on each meat cube and wrap with a slice of bacon. Secure with a toothpick.

Grill over medium heat basting with the dressing until the bacon is done.

HOT DUCK BURNERS

2 – 4 duck breasts

1 cup Italian dressing

1/2 bottle soy sauce

1/2 bottle Worcestershire sauce

1 tsp garlic salt

jalapeno peppers, sliced

bacon

In a bowl, combine the dressing, soy sauce, Worcestershire and garlic salt. Mix well.

Slice the breasts into strips or chunks. Place in marinade, cover and refrigerate overnight.

Remove the duck and drain.

Place a slice of pepper on each strip. Wrap with a half slice of bacon. Secure with toothpicks.

Place on skewers.

Place on hot grill and cook over low heat until bacon is cooked and duck is done.

Duck Gumbo

2 wild ducks, skinned and cut up

1/2 cup cooking oil

2/3 cup all-purpose flour

1 lb smoked venison sausage, sliced

2 cups chopped onion

1 1/2 cups chopped green pepper

1 1/2 cups sliced celery

1 tbsp minced garlic

1 can stewed tomatoes

2 bay leaves

2 tbsp Worchestire sauce

1 1/2 teaspoons pepper

1 tsp salt

1 tsp dried thyme

1/4 teaspoon cayenne pepper

2 quarts water

hot cooked rice

tabasco sauce

In a Dutch oven over medium heat, brown duck in pieces a few at a time in oil. Remove and set aside. Discard all but 2/3 cup drippings.

Add flour to drippings; cook and stir over medium heat till brown, 12-14 minutes.

Add sausage, onion, green pepper, celery and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients, mix well.

Add duck, bring to a boil. Reduce heat; cover and simmer 60-75 minutes or till duck is tender. Remove duck. Cool.

Remove meat from bone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through.

Remove the bay leaves.

Serve with rice.

Wine Cooler Wild Duck

INGREDIENTS:

duck(s) or goose

apples, chopped

onions, chopped

poultry seasoning or garlic salt

berry flavored wine coolers, any variation 

DIRECTIONS:

Stuff the inside of the bird(s) with the chopped apples and onions. Sprinkle on the poultry seasoning or garlic salt.

Place bird in a counter top roaster.

Fill the roaster with the wine coolers until the bird is half covered.

Cover and roast at 250 or 300 degrees for at least 4 hours. Time will vary depending on the size of the bird or quantity. Bird is done when you can grab a leg and it pulls off. 

BBQ POPCORN GROUSE

Cut grouse (or other bird) meat into small 1 inch pieces. Coat with a spicy 'shake and bake' mix. Spread on lightly greased cookie sheet. Bake for about 20 minutes, remove, and coat with your favorite BBQ sauce. Continue baking until crispy and cooked through. 

Specialty Sauteed Grouse Breasts

INGREDIENTS:

2 grouse breasts

fresh garlic

Black pepper 

7-8 juniper berries 

Paprika 

Sage 

Thyme 

Flour 

2 cups brandy 

Oil-butter (50-50) for frying 

DIRECTIONS:

Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook. 

Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.

Grouse a la O'range

INGREDIENTS:

4 grouse 

4 orange slices, peeled and seeded 

4 slices bacon 

1/4 cup butter, melted 

1 orange peel, grated 

2 tbsp. orange juice 

1 tsp. lemon juice 

Parsley, chopped 

Salt 

Pepper 

DIRECTIONS:

Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, and baby brussels sprouts. 

Grouse and Sour Cream

1 grouse, cut into serving pieces 

Flour 

Salt 

Pepper 

1 cup sour cream 

3 tbsp. dry onion soup mix 

1/2 cup milk 

Coat bird with flour; salt and pepper to taste. Brown grouse in hot fat. Combine cream, soup mix, and milk; pour over bird. Cover and bake at 350 degrees F. until tender.

Scrumptious Savory Grouse

1 grouse, cut into serving pieces 

1/2 cup flour 

1/2 cup salt 

3/4 tsp. sugar 

1/4 tsp. allspice 

3/4 tsp. garlic 

1/8 tsp paprika 

2 tbsp. margarine 

Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.

Oriental Grouse

1 - 2 grouse

1/2 cup margarine

1 can beef broth

1/2 can water

2 tbsp. flour

1/4 cup margarine

1 tbsp. soy sauce

Onion

Green pepper

Tomato, cut into chunks

Cooked rice, white or wild

Salt

Pepper

Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

Slowcooker Goose with Noodles

INGREDIENTS:

1 14 oz can stewed tomatoes

1 green pepper

1 large pkg broad noodles

2 large white onions

2 medium sized carrots

1 red pepper

2 stalks of celery

4 whole goose breasts( 2 birds), cubed

DIRECTIONS:

Peel and slice onions, then simmer covered for 1 hour or until caramelized 

Peel and cut all vegetables into 2' matchstick sized pieces 

Cube the breast meat 

Dump stewed tomatoes into slow cooker, add mixed vegetables, goose cubes, caramelized onions. 

Cook on low heat for approx. 12 to 14 hours. 

Prepare broad noodles as directed on pkg. 

When all is ready, mix together 2 tbsp flour and 1 cup water to form a paste or add one small can of tomato paste Slowly add to goose mixture to make a thick gravy(stir well). 

Divide noodles onto 4 plates, cover with goose mixture and serve with garlic bread. 

Stuffed Turkey & Dressing 

INGREDIENTS:

1 lg loaf - French bread or 2 round loaves of sour-doe (broken into pieces) 

1 lg - onion (chopped) 

1 lb - bacon (chopped into pieces) 

1 lg - Red Pepper (chopped) 

1/2 cup - (chopped) parsly 

4 - celery stocks (chopped) 

2 cups - Mushrooms (chopped) 

3 - eggs 

1/2 tsp. - black pepper 

1 tbsp - salt 

2 tbsp - Garlic plus spice (by "Club House") 

1 tbsp - ground Sage 

You will need a large mixing pot (I use the canner) 

Mix Bread, peppers, celery, parsly, mushrooms, etc and all spices together in lg pot. 

(leave out the egg until you are ready to stuff the bird) 

Fry bacon and onion together until bacon is well cooked, and poor entire bacon, onion and bacon drippings over mixed dry ingredients. 

DIRECTIONS:

The Bird 

Wash Turkey inside and out with cold water and dry outside well with clean bath towel. 

(disgard giblets, as they make some folks squeemish ...LOL..the bacon replaces them and tastes much better) 

Place bird in large Turkey Pan. 

Stuff Bird with Stuffing mix in body cavity, as well as the neck cavity & Truss bird. 

Wrap left over stuffing in tin foil and make sure edges are crimped well on foil. 

Mix together in cup, 

1/4 - 1/3 cup - Butter or Margerine 

1/4 tsp - salt 

1/4 tsp - sage 

1/2 tsp - Garlic Plus 

1/8 tsp - Black pepper 

Rub bird all over with above mixture, front and back. 

Add stuffing wrapped in foil to the pan. (stuff it in there at one end or the other...LOL ) That extra stuffing comes in handy later with left-over turkey 

Cover Turkey in Pan with a tin-foil tent and crimp edges good to seal. 

Bake at 375 degrees for 5-6 hrs (depending on size of bird), without uncovering to peak.(It will baste itself in the tin-foil tent) 

Uncover at the end and if it is not browned nicely, baste once and put under broiler (uncovered) for about 4 minutes or less, until desired browning is achieved. 

Drain off all liquid and make gravy.

Brine a turkey for Christmas!

How to Brine and Roast a Turkey

Yield: 12

Try brining for the best tasting, juiciest holiday turkey ever! It?s a centuries old trick that the pros use. Best of all it?s very simple and it really works. Brining encourages the tightly wound proteins in meat to uncoil, bump into each other and form a web of sorts that sets with the heat of the oven and traps moisture.

Ingredients: 

How to Brine and Roast a Turkey

See Directions (below) for Ingredients as they vary depending on size of bird

Directions: 

How to Brine and Roast a Turkey

You will need an accurate meat thermometer to gauge exactly when the meat is done. Don’t rely on the pop-up thermometers; they are calibrated so high that they guarantee dried out meat!

For a standard 12 to 25 pound turkey you will need 2 pounds of salt, ideally sea salt and 2 cups of brown sugar. You will also need a clean picnic cooler large enough to hold the turkey when completely submerged in water.

Place the turkey, salt and sugar in the bucket. Cover with 4 gallons of cold water and submerge the turkey upside down. Turn the turkey a few times to mix the salt and sugar. Place the bucket in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less. If necessary to keep the brine cold replace some of the water with a few bags of ice or even throw in some freezer packs.

Remove the turkey from the brine and rinse well under cold running water. Let rest uncovered overnight in the refrigerator. This will drain any excess moisture and help dry out the skin so it will brown better.

Rub the turkey with butter, ground pepper and your favourite herb or spice mix. Stuff the turkey with fresh herb sprigs, garlic cloves and large chopped pieces of carrot, celery and onion. Place breast side down on a clean well oiled roasting rack in a roasting pan. Add two cups of water to the pan.

Place the turkey in a preheated 400° oven. Roast one hour then, without opening the oven, turn the heat down to 250° and continue roasting for two hours longer. For a 20 to 25 lb. turkey or larger roast for three more hours. If you have a convection oven only roast for 45 minutes first before turning down the oven heat, no other adjustments are needed.

Flip the turkey breast side up and baste it thoroughly. Add two cups of water to the roasting pan. Turn the oven back up to 400° and continue roasting until the breast meat is exactly 165° and the thigh reads 170°. Baste and check the temperature every 15 minutes or so. This finishing heat will help brown the skin. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.

BBQ GROUSE WITH APPLE.

To make bbq grouse stuffed with apple you need 1 grouse , 1 apple any type, salt and pepper. First thing you need to do is make 2 cuts on both brests and stuff it with apples. after that you sould brush it with some olive oil. Then you sould have your bbq at med heat. cook for 10 to 15 min or until the are well done. Add salt and pepper to tast.

Grouse Schnitzel

INGREDIENTS:

2 Tbsp vegetable oil

1 Tsp butter

2 grouse breasts, boneless

1/2 cup flour

2 eggs, stirred with 2 Tbsp water

1/2 cup bread crumbs

1/2 cup ginger snap crumbs

2 cups of grated potato

pinch of salt and pepper

1/4 cup cream

DIRECTIONS:

Heat oil and butter in skillet, Season the grouse breasts with salt & pepper and coat with flour,then egg and water mixture. Dip breasts in bread/ginger snap crumbs then shake off excess and to the hot oil. 

Fry until juices run clear.

Grate potatos and squeeze liquid out in a tea towel. Place potato in a bowl and season with salt & pepper and add cream. Mix together and make patties. Place on a greased cookie sheet and bake @400f until brown (approx 15 min)then flip and repeat. 

Once grouse is cooked, place on a potato cake and top with sour cream.

SNOW GOOSE CHILI

INGREDIENTS

snow goose breasts

Chili fixin's (beans, tomato sauce, tomatoes, spices, onion, peppers, etc.)

salt

pepper 

DIRECTIONS

The key to making snow geese taste good is removing all the blood from the meat.

Soak the meat for a day or two in the refregerator in a salt water mixture.

Change the water frequently.

Then take your goose meat and cube it into 1/2- to 3/4-inch cubes.

Fry in frying pan with salt and pepper. 

Take the meat and place in a crock pot.

I'm not gonna get into the chili fixin's here. We all have our own way .Just take what you usually use and throw it in the crock pot.

Cook on low for at least six hours and you will have a wonderful feast.

A side hint -- if you overdo it and your chili is too spicy, tame it down with a little brown sugar.

BEER BUTT CHICKEN

INGREDIENTS

1 - 4 Lb. Fryer Chicken 

3/4 Can of Beer 

Greek Seasoning or Cajun Seasoning 

Vegetable Oil 

Non-stick Cooking Spray 

DIRECTIONS

Rinse chicken and remove Sprinkle the chicken, inside and out, heavily with seasonings. Spray beer can with non-stick cooking spray. Put chicken on top of beer and set on grill using indirect heat for 1 hour. Rub on some vegetable oil and finish cooking until browned all over (an additional 20 - 30 minutes), AND juices run clear. Total time on the grill is about 1 1/2 hours. 

Notes:

Using a 2 burner gas grill have one side burning on high and the other side not burning and put the chicken on the cold side to cook. On a charcoal grill slide the hot coals to one side and put chicken on the cold site. Enjoy!

Grouse, Shiitake Mushroom and Whiskey Cream Pasta

Ingredients:

-Couple Grouse breasts diced

-About 2 cups Shiitake Mushrooms chopped

-some parsley chopped 

-finely chopped or crushed garlic (I use 4 fresh cloves..... add more or less depending on how much you like garlic)

-finely diced shallot

-2 Tablespoons Whiskey

-about a Table spoon of olive oil

-Table spoon spoon butter

-1cup whipping style cream

-cracked pepper and salt to taste

-a heap of your favorite pasta (I use linguini most often but any will do....)

Directions:

Set a large pot to boil with some oil and salt for pasta....

Toss the olive oil, garlic, onions, butter and pepper in a seperate nonstick fry pan and cook over medium heat until the onions are 3/4.... 

Dump in your pasta into the pot with water and get er goin...

back to the pan.... add the diced grouse breast and chopped parsely into the garlic and onions and cook for a few minutes before adding the shiitake mushrooms and cook until the mushrooms are the way you like em....

Add the whiskey and simmer for a minute and then light the whole works on fire until the alcohol burns off (I use a barbecue lighter). Now stir in the cream and heat and stir until the mixture has thickened. Add salt to taste.

Your pasta that you have been monitoring should be cooked.... strain it rinse it and dump it back into the pot..... Pour the whiskey cream mixture over it and toss and serve with your favorite side dishes....

I often serve this as a side dish with a small steak, asperagus and garlic bread.... or have it for lunch on a rainy weekend....

Let me know what you think and I hope you enjoy!

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