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| BLACKEND BLACK DUCK CHEF: DUANE G. Take several duck breasts and soak them over night in water that has had garlic seasoning added to it. Dry the breasts and cut them into 3/4" cubes. In a bowl, place a stick of butter and melt it in the microwave. You need enough butter to coat the entire cubed duck. Now you need your OLDEST and HEAVIEST cast iron frying pan and a lid that will fit inside the pan. Heat the cast iron pan 'till it gets good and HOT. Take the lid, bottom side up, and put in some melted butter and duck breast. In order to sear the meat properly, you want to cook about a hand full of duck cubes at a time, as this will allow the pan to remain hot. Generously sprinkle Cajun Seasoning over the duck and melted butter. The spicier the better. The seasoning I use and recommend is Chef Paul Prudhommes Magic Seasoning, Blackened Redfish Seasoning. You can also try Tone's Cajun Seasoning, it's very good also. With the pan HOT, flip the lid containing the above mixture over and onto the pan. Let the duck cubes cook for about 30 or 40 seconds, then remove the lid and stir the duck. Put the lid back on and cook the duck up to four minutes, all the while stirring and checking, as you do not want to burn the duck. I like my duck a little rare and juicy and recommend it be served that way over a steaming bed of wild rice. Sit back, eat and enjoy. **One Important note about cooking this in your home, it makes a lot of SMOKE, and I mean, a lot of SMOKE. I cook my duck in a cast iron pan on my barbeque grill, OUTSIDE. Happy Trails.. Duane G......... ---------------------------------------------------------------------------------------------------------------------- GENERAL TSO'S DUCK BREAST CHEF RICHIE MAKE THIS THE SIMPLE WAY.go to your local chinese fast food and get..1pt brown sauce for tso's chicken,1/2pt sweet & sour sauce 10-12 pkgs soy sauce,1pt fried rice feeds 2. STORE.1 pkg,tempura flour,1-2lb can crisco,1head iceburg lettuce,usually a side for this dish,follow recipe on flour bag you need 3cps batter. 8 oz per seving,strips of duck breast,dip in tempura batter and fry in oil,drain on papper towel,2tspn new oil,same pan sautee iceburg,should be cut in long srtips also.serve the breast on a bed of the sauteed lettuce.This way you dont have to buy all the special ingredients to make this from scratch! I buy sauces there all the time and just finish it at home.WBD. ---------------------------------------------------------------------------------------------------------------------- Cracked black pepper backstrap w brandy demi-glaze. CHEF RICHIE needed. serves 3-5. 2-3 lb backstrap,silver skin removed. 1cup cracked black pepper. 1/2cup diced fresh garlic. 3oz brandy,B.B. if you have,1/2 cup olive oil. 2 pkg brown gravy in the box,2 pkg alfredo pasta. PROCEDURE. drizzle strap w oil,coat w garlic,peppercorns,salt,all over. heat lg skillet that can go in the oven! seer on all sides,3-4 min,have oven pre heated 375% put in oven 10-14,min med rare only. remove and let rest,make brown gravy ,seperate pan, add brandy to skillet on the burner,watch out it will ignite no B.S.let reduce ,add brown gravy,use a nice serving platter so you can lay the medallions of strap out.put a little demi-glaze on the bottom of the platter and slice 1/4 inch,arrange on platter ,alfredo pasta,nice salad.P.S. flaming brandy is no joke! be carefull and enjoy.W.B.D. thank's borderjumper cooked this for my co workers today,you know the rest! ---------------------------------------------------------------------------------------------------------------------- Rabbit and phesant stew with Bisquick. CHEF RICHIE needed,serves 3-5. 2 rabbits,1 pheasant,cut into 8 ths,washed,s&p. 2 lg onions 8 carrots 4 stalks celery 1/2 cubed. 10 oz frozen peas,3 bay leaves,1 tbls fresh or dry,rosemary,2tbls minced garlic, 2 pkge stew flavoring,like gravy mix,2 cans tomato soup 1 cup,red wine.1box bisquick.make 3 cups of recipe on back. 1 c a/p,flour,1 lg dutch oven w lid 1/2 c olive oil. PROCEDURE. Dust all meat w flour,brown all sides,in oil,add,garlic don't burn,add wine reduce,cover w water,lid,cook in 350 oven 1 1/2 hr.check in 1 hour add water if needed,not to much.take out,add everything but the bisquick,follow the recipe on th tomato cans and the stew flavoring,you can add a little less water with the stew mix,cover cook 1 more hour,lid on!drop bisquick dumplings in pan 2 inch blobs kinda seperated,they will grow,cover cook 1/2 hr,look's hard and cooks a long time but it is very easy,and it is cooked & served in the same pan.ENJOY W.B.D. p.s.only draw back is the shot,my tooth!!! ----------------------------------------------------------------------------------------------------------------------- HEARTY OXTAIL SOUP. CHEF: CHEF RICHIE 12 OR 14 OXTAILS. 10 T0 12 CUPS WATER. PROCEDURE.1 WASH TAILS WITH COLD WATER,START WITH COLD WATER,THIS WILL DRAW OUT THE BLOOD AND IMPURITIES.SKIM THE TOP AS NEEDED,BOIL 2 TWO HOURS,AND ADD,MORE WATER, IT WILL BE NEDED,SIMMER 1 ONE MORE HOUR,REDUCE LIQUID BY HALF. PROCEDURE 2 6 CARROTS PEELED,DICED. 1 WHOLE CELERY,DICED . 1 LARGE ONION, DICED. 5 POTATOES,1/4 INCH. 1 LG,CAN DICED TOMATOES,USE JUICE. 1 QT,BEEF STOCK OR BOUILION. 3 BAY LEAVES,DISCARD AFTER THREE HOURS. 1 CUP INSTANT OR QUICK BARLEY. ADD ALL OF THESE INGREDIENTS AND COOK 1 HOUR. ADD SALT AND PEPPER TO YOUR TASTE. THIS SHOULD BE THICK AND RICH FROM THE COLLAGENE IN THE TAILS. IT IS VERY IMPORTANT TO COOK THIS LONG TO MAKE THE TAILS TENDER.GOOD LUCK AND ENJOY.WBD.SEE CORN BREAD RECIPE THIS WOULD BE GREAT TOGETHER. ----------------------------------------------------------------------------------------------------------------------- VENISON TURKEY STUFFING. CHEF: CHEF WOLFBANGDUCK ? YOU USE SAUSAGE,GROUND BEEF EVEN PORK,DONT YOU! 2 LBS,GROUND VENISON. 3 CARROTS PELLED AND DICED. 4 STALKS CELERY,DICED 1 ONION DICED. 1 LB BACON 1/4 IN CUT,SEE RECIPE. 1/4 LB SALTED BUTTER. 1 QT CHICKEN STOCK . I LOAF BREAD,OR 2 COOKED PKG.JIFFY CORN BREAD. 1 TEASPOON POULTRY SEASONING. SALT AND PEPPER TO TASTE. 1 CUP OR SO WATER IF NEEDED. PROCEDURE. BROWN BACON AND REMOVE FROM PAN,SAVE FAT,BROWN GROUND VENISON REMOVE,MELT BUTTER IN PAN,WITH ALL THE GREASE,SAUTEE CELERY,CARROTS,ONION TILL TENDER ADD SAGE,ADD VENISON,BACON BACK TO PAN,ADD CHICEN STOCK,CUBE BREAD AND ADD,I LIKE IT TO BE KIND OF WET,IF IT IS TO DRY ADD SOME WATER, CHEFS TIP START WITH A GOOD SIZE PAN, NEVER EVER ADD HOT STUFFING INTO A TUKEY,CHILL2 HOURS,NO CHANCE OF SALMONELLA, OTHER VARIEATIONS,ADD,CHICKEN LIVERS,OYSTERS ,APPLES,CRANBERRY,CHERIES,OR WALNUTS ,GOOD LUCK COOKING,WBD. ----------------------------------------------------------------------------------------------------------------------- HONEY BBQ GOOSE BREAST CHEF : BEGRAH5 Subject: Honey Barbecue Goose Cube some goose breast and marinate in honey barbecue overnite. Wrap bacon around the cubes put a tooth pic through and throw on the grill. ----------------------------------------------------------------------------------------------------------------------- CORN BREAD IS GOOD AND GOES WITH EVERYTHING. CHEF: CHEF WOLFGANG DUCK JIFFY BRAND IN THE BLUE BOX IS OUTSTANDING. I PREFER MY CORN BREAD SWEET SO JUST ADD 1 LARGE TABLESPOON OF SUGAR TO EACH BOX,MIX AS USUAL . VARIEATIONS. USE 1/2 CUP OF EACH ADDITONAL ITEM,THREE DIFFERENT ONES ARE ABOUT ALL YOU CAN MIX IN TO ONE BOX ANY MORE AND THE BATTER WONT HOLD IT ! ANY CHEESE IS GOOD. BACON,BELL PEPPERS,JALEPENO,ONIONS,CORN ,BRAKFAST SAUSAGE,ITALIAN SAUSAGE,RICE,FRUIT, STRAINED ALL JUICE, MY POINT IS USE YOUR IMAGINATION,THIS IS CHEEP AND DARN GOOD! ----------------------------------------------------------------------------------------------------------------------- PEPPERED WATERFOWL WITH PROSCUITTO CEASAR SALAD. ( SERVES 4 ) CHEF: CHEF WOLFBANG DUCK RULE OF THUMB 8OZ MEAT PER PERSON . USE YOUR DESCRESION,ON THE AMOUNT, GOOSE IS MUCH LARGER THAN,QUAIL,PHEASANT,DUCK ETC. INGREDIENT LIST. 2 HEADS ROMAINE. 1/4 LB PROSCUITTO HAM.( sliced thin). 1 MED, RED ONION. 1/4 LB ASIAGO CHEESE. 1 PACKAGE STORE BOUGHT CROUTONS. DRESSING INGREDIENT LIST. 1 CUP OLIVE OIL.BLEND IS GOOD,DO NOT USE 100% EXTRA VIRGIN OIL.. 4 EGG YOLKS. 1/4 CUP ROMANO OR PARMEGIANO. 2 CLOVES FRESH GARLIC. 1 TSPN ANCHOVIE PASTE. SALT AND PERRER TO TASTE. PREPERATION STEPS. CUT,WASH,DRY ROMAINE.PUT IN LG BOWL. SLICE RED ONION THIN,ADD TO BOWL,REFIGERATE. WASH ,DRY MEAT ,BRUSH LIGHTLY WITH OLIVE OIL AND COAT HEAVY WITH,ANY GRIND OF BLACK PEPPER YOU HAVE ,LIGHTLY SEASON WITH SALT. GRILL OR PAN SAUTEE IN BUTTER MEDIUM RARE I LIKE MY GOOSE COOKED MEDIUM.PUT ON PLATE AND LET REST 10 MIN. CEASAR DRESSING RECIPE. YOLKS,ROMANO OR PARM,GARLIC, ANCHOVIE PASTE,SALT,PEPPER, ALL GO INTO THE FOOD PROCESSOR AND STARTED UP,SLOWLY ADD THE OLIVE, ADJUST THE SALT ONLY. ADD THREE QUARTERS THE DRESSING TO THE ROMAIN BOWL MIX.CUT THE PROSCUITTO IN STRIPS ADD TO THE MIXED SALAD DO NOT MIX ANY MORE ADD THE FOWL IN DECORATIVE STRIPS,TOPP WITH THE SHAVED ASIAGO, AND SOME CROUTONS.ENJOY.WBD. ----------------------------------------------------------------------------------------------------------------------- SPORTSMANS DRY RUB, CURING MIX CHEF: Chef Wolfbang duck Message: No question some dry rubs on the market are outstanding,and great for the money,reason, you must buy dry ingredient in bulk to make it cost effective.The recipe I give is not that expesive to make but has a hot and sweet taste about it. Dry rub or cure. 2 cups kosher salt. 2 cups light brown sugar. 1/2 cups each. dry parsley. onion powder. garlic powder.dry basil. dry oregano. 1/4 cups each. red pepper flakes. black pepper. paprika. Use this rub freely,but don't over do it! This can be used on just about anything but fish. ----------------------------------------------------------------------------------------------------------------------- Waterfowl and Dumplings CHEF: Chef Wolfbang duck TEXT DUCK AND DUMPLINGS. Message: STEP 1. 4 OR 6 SKINNED WHOLE DUCKS. 10 CUP WATER. 4 BAY LEAVES. 2 TBSPN SALT. 1 TSPN BLACK PEPPER. BRING ALL INGREDIENTS TO A BOIL AND TURN DOWN TO SIMMER,COOK 1 HOUR STRAIN,LET DUCK COOL,PULL MEAT FROM CARCASS AND SAVE MEAT. STEP 2. 6 PEELED CARROTS.CUT IN THIRDS. 4 STALKS CELERY.CUT IN THIRDS. 1 LARGE ONION DICED. 2 PACKAGES CHICKEN GRAVY MIX. ADD ALL OF THIS AND SIMMER 40 MIN. STEP 3. DUMPLING RECIPE. 2 CUP FLOUR. 1TSPN SALT. 1 TSPN BAKING POWDER. 2 EGGS. 1/2 TSPN PEPPER. 1/2 CUP OLIVE OIL. 2 CUP WATER,ADD1/2 AT A TIME,USE MORE IF NEEDED. SHOULD BE ABLE TO DROP OFF A TABSPOON. STEP4. drop dumplings in simmering broth with all the vegetables,add all the duck meat,it will thicken up as the dumplings,cook if its to thick add some water , to make it extremly rich add 2 cup of heavy cream at the end and turn off.ENJOY.WBP. ----------------------------------------------------------------------------------------------------------------------- CAPTAIN MARKS FAMOUS BLIND BROTH CHEF: CAPTAIN MARK 1 CAN CHICKEN BROTH 2 CANS TOMATO SOUP CAYENNE PEPPER GARLIC POWDER OREGANO MIX ALL ABOVE TOGETHER COME TO A BOIL FOR 5 MIN IN PAN PREHEAT YOUR THERMOS WITH HOT WATER EMPTY HOT WATER OUT OF THERMOS FILL THERMOS UP- ENJOY IN THE FIELD BLIND BROTH WILL NOT EFFAECT YOU LIKE COFFEE LOTS OF PROTIEN AND IT WILL STICK TO YOUR RIBS. TRY IT ONE TIME AND YOU WILL NEVER GO BACK TO COFFEE GOOD LUCK ----------------------------------------------------------------------------------------------------------------------- BLACKEND GOOSE CHEF: NATE MOORE 2 goose breasts sliced to 3/8 inch across the grain. blackening seasoning to taste.( my recipe to follow) 1 stick of melted butter. Preheat a cast iron pan on the barbecue to as high a temp as you can get it.( advise you do this outside as the smoke is toxic). Brush the slices of goose with the melted butter and liberally apply the bleckening seasoning to both sides of the goose slices. Place the goose pieces in the pre heated cast iron pan.(do not over crowd the pan) for 1 minute on easch side ( for medium rare ) or until the seasonings brown. remove the pieces to the plate. let stand a few minutes and serve. enjoy. Excelent scliced and served on a ceaser salad. blackening spice 1/2 t. fine ground black pepper 1/2 t. ground white pepper 1/2 t. ground cayenne pepper 1/2 t. garlic powder 1/2 t. ground thyme mix together. and sprinkle -------------------------------------------------------------------------------------------------------------------- Mediterranean Duck Skewer CHEF: Chef Wolfbang duck Message: cube breast one inch pieces. 40 cubes. 3 each red and green bell pepper cubed size of breast. 1 large red onion. 1 can collasal black olives. 1 cup olive oil. 1/3 cup balsamic vinegar. 2 large cloves garlic. 1 sprigs fresh rosemary. salt and pepper to taste. 10 or more 12 inch wood skewers. intermitenly assemble skewers. marinate in oil and vinegar over night. GRILL ON PREHEATED GRILL,2 OR 3 MIN, EACH SIDE. i ALWAYS SERVE THIS WITH 2 BOXES OF UNCLE BENS CHICKEN FLAVORED RICE.SERVES5 OR 6 PEOPLE. ENJOY! Wolfbang duck. ----------------------------------------------------------------------------------------------------------------------- FRESH GOOSE TAR TAR CHEF: CAPT. MARK NEEDED: CLEAN FRESH GOOSE BREAST TERYAKI SAUCE PEPPER OLIVE OIL OUT DOOR GRILLE Make sure your goose breast are clean of any blood clots PEPPER.SALT BREAST PUT ON VERY HOT GRILLE BASTE THE OUTSIDE WITH OLIVE OIL , SO OUT SIDE BURNS. MAKE SURE TO NOT OVER COOK BREAST-YOU WANT INSIDE VERY VERY RARE ! AFTER YOU TAKE OFF GRILLE PUT IN FREEZER TO COOL DOWN MEAT. AFTER MEAT COOLS DOWN TO 40-50 DEGREES , PLACE ON CUTTING BOARD AND SLICE THIN SLICES OF THE BREAST. IT SHOULD LOOK LIKE A BURNED OUTSIDE AND A VERY RARE INSIDE. PLACE BREAST PCS. IN A GLASS DEEP DISH PAN, SPRINKLE LIGHTLY WITH PEPPER THAN COVER ALL PCS. WITH YOU FAVORITE TERIYAKI SAUCE. P.S. WORKS AS WELL WITH VENISON ---------------------------------------------------------------------------------------------------------------------- SMOKED GOOSE BREAST CHEF: CHEF RICHIE GOOSE BREAST SMOKER Clean breast and marinate in simple italian salad dressing,over night,smoke with your choice of woods.most breast weigh just over 1 lb per lobe,I smoke them on a propane smoker 1hr 15 min cool and now prepare for the freezer ! This can now be used for any recipe ex;smoked bbq goose breast,any kind of bean soup you may like, shaved it looks just like roast beef ,use you imagination from here.This is a great way to preserve a large amount of goose!GOOD LUCK! ---------------------------------------------------------------------------------------------------------------------- E-MAIL YOUR RECIPES TO US FOR ALL TO ENJOY E-MAIL |