Woodcock Almandine

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Ingredients:

6 woodcock split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds

Directions:

Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 woodcock per serving.)

Woodcock in wine

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Ingredients:

4 woodcocks
1 small cup of butter
2 onions
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
salt and pepper
3-4 slices of bread
extra butter for frying the bread

Directions:

Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation). Melt half the butter in a pan and when hot, fry the woodcocks. Remove from the pan and place in a saucepan. To the butter in the frying pan, add the finely chopped onion and sauté.

Next, add the flour and stir with a wooden spoon until golden. Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks. Add half a cup of water, return the saucepan to the cooker and simmer for another half hour. Finely chop the livers and sauté in the remaining butter. Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes. Pour the sauce into the saucepan and allow the dish to cook a few more minutes.

Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over.

Roast Woodcock – Method 1

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Ingredients:

1 Woodcock
Fat bacon
3 sl White bread; crusts removed
1/2 oz Foie gras
S&p
1 pn Grated nutmeg
1 ts Cognac or Armagnac
8 Grapes; peeled, seeded

Directions:

Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines.

Meanwhile, fry the bread in the dripping pan or else separately in butter.

Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes.

Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.

Roast Woodcock – Method 2

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Ingredients:

4 Woodcock
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Butter
4 pn Dried marjoram or thyme; (generous pinches)
4 sl Bacon

Directions:

Sprinkle birds inside and out with salt and pepper. Put 1 tablespoon butter with 1 pinch of herb in each cavity. Wrap each breast with bacon and tie it on. Put on a rack in a roaster and roast at 400 degrees, basting frequently with melted butter, until tender. If they are plump birds, it should take 20 to 25 minutes.

This recipe yields 1 serving.

Braised Woodcock

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Ingredients:

4 Woodcock
Salt and pepper
4 sl Bacon
1/4 c Butter; melted
1 tb Parsley; chopped
4 sl Toast; buttered

Directions:
Sprinkle woodcocks inside and out with salt and pepper. Wrap weach with a slice of bacon and fasten with string or a wooden pick. Place woodcocks in broiler pan about 6 inches from heat. Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast.

This recipe yields 2 servings

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions

Roast Wild Turkey

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Ingredients:

1 Wild Turkey
1/2 Cup butter
Salt and Pepper

Stuffing:

Rub the inside of the turkey with butter, salt and pepper, mix the following ingredients and stuff into turkey cavity.

3 Cups of roasted peanuts
4 Cups of dried bread crumbs
1 Egg, beaten
1 Onion, finely chopped
3 tsp. Butter, melted
1/2 Cup chicken stock
1/2 tsp. Black pepper
1/2 tsp. Sage
1 tsp. Garlic powder
6-8 Strips of bacon
1/2 Cup butter
1 tsp. onion powder

Directions:

Place turkey in a roaster. Lay the bacon strips over the breast. Cover the breast with cheese cloth and pour butter over the turkey so the cloth is saturated. Sprinkle with onion powder, salt and pepper. Roast in the oven at 350 degrees for 20 minutes per pound, basting frequently with the juices. When the bird is about done, remove the cloth to brown it a little more if necessary

Wild Turkey & Rice

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Ingredients:

2 cups Water
1/4 cup Raisins
3/4 cup Wild Rice
1/2 Apple
2 slices Bacon
1/4 cup Onion
1 cup Wild Turkey Meat
1 stalk Celery
1 tsp Chicken Base
1/2 Carrot
3 tbsp Soy Sauce
1/4 cup peas
1/4 cup chopped parsley
1/2 cup fresh mushrooms
1/4 cup Slivered Almonds
Pepper

Directions:

This is a great recipe for left over wild turkey, or you will have to cook and chop some wild turkey meat. Bring water to boil in medium saucepan, add wild rice (native northern Wisconsin Wild Rice is the best and cooks in about twenty minutes), reduce heat and simmer until rice is fluffy following package directions. Stir occasionally and make sure rice doesn’t cook dry. Drain if necessary and set aside. Cook bacon in large deep skillet until brown. Dry bacon, chop and return to skillet, retaining bacon drippings in skillet. Add the chopped onion, diced celery, chopped carrot, peas, sliced mushrooms, almonds, raisins and cored and cubed apple to the skillet and cook slowly over medium heat until tender. Stir continuously. Next add cooked wild turkey breast meat that has been chopped, chicken base, soy sauce, parsley and pepper to taste. Fold in wild rice and serve hot

Wild Turkey Breast in Wine Sauce

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Ingredients:

2-3 lbs. Turkey breast, cut into strips
4 T. flour
1/2 tsp. onion salt
1/2 tsp. pepper
2 tsp. paprika
1 tsp. sage
2 T. cooking oil
1/2 cup dry white wine
8 Oz. Fresh mushrooms, sliced
1 bunch chives, chopped

Directions:

Combine flour, salt, pepper, paprika and sage in a small paper or plastic bag. Add turkey breast strips and shake to coat. In a frying pan, brown turkey in hot oil. Add wine, mushrooms and chive. Cover and simmer until tender, about 45-50 minutes.

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions

The grouse, in all its many species, is a most honored American game bird. The gourmet appreciates its characteristic wild flavor. The flesh of the grouse is rich in flavor, but its leanness demands the application of fat. Grouse can be eaten within twenty-four hours of killing or it can be hung for a brief period.

Roast Partridge

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Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sauteed in butter, and mushrooms simmered in water with a little lemon juice and sauteed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.

Wild Grouse

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Ingredients:

3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water

Directions:

Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees for 1 hour or until tender.

Wild Grouse with Lime

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Ingredients:

6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Directions:

Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Grouse with Ginger

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Ingredients:

1/2 lb Grouse Breast
2 cloves Garlic
1/2 tsp Fresh Ginger
1/4 tsp Dried Red Pepper
2 tbsp Olive Oil

Directions:

Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.

Grouse Lentil Soup

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Ingredients:

2 tablespoons olive oil
3 carrots
2 onions
1 cup of lentils
3 stalks of celery
a small rudabacker or parsnip
2 grouse
4 cups chicken broth
3 cups of tomatoes
dry sherry wine
parsnip
rosemary
allspice
salt & pepper

Directions:

In your soup pot put about 2 tbls of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small parsnip. Cook this with a cover for about 15 minutes, stir occasionally.

Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley.

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For more wild game recipes – Wildliferecipes.net – Cooking seasonings – Hometown provisions

Ingredients:

12 medium raw shrimp, peeled and deveined
2 squirrels cut into pieces and boiled until tender
1 tablespoon Emeril’s Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped tomatoes
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper – to taste

Equipment:

Large bowl
Large sauce pan

Directions:

In a bowl combine shrimp, squirrel and Creole seasoning, and seasoning. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and squirrel mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Ingredients:

6 Squirrels cleaned & quartered
1 cup of Stock – read below on how to make
1 onion peeled and quartered
1 cup of milk
3 celery stalks cut in half
1/8 cup of dry red wine – what you would drink
1 bay leaf
4 tablespoons of butter
1 lb. of carrots chopped
1 lb. potatoes chunked
4 tablespoons of browned flour
1 large pie crust

Equipment:

1 large pot – to make the stock
1 large casserole dish
1 Medium sauce pan – to make the sauce

Directions:

Making the stock – In the large pot add the 6 squirrels, onion, celery and bay leaf and add just enough water to cover all. Bring to a boil then lower the heat and simmer covered for 2 hours. After 2 hours check the meat – if you can remove it from the bone it is ready. Remove the meat and place in a colander to drain. Strain the remaining stock to remove all pieces of meat, fat and the vegetables.

Pull all squirrel meat from the bones and put to side.

Making the sauce – Melt the butter in the sauce pan then slowly stir in the browned flour making sure not to leave any lumps. Add 1 cup of the stock and the milk and wine. Salt and pepper to taste.

Making the pot pie – Place the meat, carrots and potatoes in the casserole and pour the sauce over them. Place the pie crust over the ingredients and securely fasten to the rim of the casserole dish. Poke holes in the crust with a fork so that during cooking steam can escape. Bake in a pre-heated oven at 425 degrees for 25 – 30 minutes or until the crust is good and golden brown

Cook up some wild rice for a side dish