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Topic: Favorite fish and game recipes?
Message: Posted by: Bob1Dog (Oct 23, 2013 10:59PM)
Some of y'alls know that I'm a foodie and one of my hobbies is tinkering with recipes.

So, leaving out supermarket fare, do you have any favorite recipes for game meat and fowl?

I'll start with a favorite dove breast recipe.

Allowing three whole breasts per serving, say six breasts for two, marinate them overnight in the marinade of your choice; the flavor will be ehnanced with the rest of the recipe. Combine a can of diced tomatoes and a can of Campbells Cream of Mushroom soup in a slow cooker. Add whatever spices you like that will conform to your marinade or play with it, combine the whole mix in a slow cooker and cook it on low for six hours.

It's so easy and the results are a gastronomic surprise. You'll never know the tomatoes are there and the combination of the cream of mushroom soup with your favorite marinade and other spices will knock your socks off. Try it, you won't be disappointed.

If you don't hunt or can't get dove, try other game birds. I've tried it with farm raised quail and it's just as good.
Message: Posted by: landmark (Oct 23, 2013 11:10PM)
That's not in my diet anymore, but when it was, I used to do something like that with a splash of wine added.
Message: Posted by: Bob1Dog (Oct 23, 2013 11:15PM)
You could throw a splash of the wine of your choosing in my recipe above and it's sure to please. ;-) There is no fat in dove breasts and they are very healthy. OK, so the cream of mushroom soup may bother you, but you could even play with that a bit. That's what being a foodie is all about. :)
Message: Posted by: Marlin1894 (Oct 24, 2013 10:04AM)
I've already bagged some ducks this season. I almost always soak the meat for an hour or so in cold 7-up or white soda, especially for divers. That step goes a long in removing some of the gaminess of any duck or dove, but it very critical in the case of those divers which can have a fishy taste that is really unpleasant. Cold salt water also works and I've heard Dr Pepper works well too and imparts an interesting flavor, but I haven't tried that yet.

Typically, I will marinade with Worcestershire sauce, garlic, a little oil and maybe a dash or two of hot sauce. Then I just grill them. Never over cook it. Rare to medium rare or it will just be too tough. If you want to take it up a level wrap them in some partially cooked bacon. Or even wrap with bacon, cream cheese, jalapeno slices, and grill. Those taste awesome.

Duck and goose in the slow cooker and pulled for sandwiches is also excellent. You don't need to cook as long as beef roast or anything. Just throw them in the cooker with an onion soup packet and maybe some sliced onions. Cook 3-4 hours until it's cooked enough to pull apart, add some sauce like a BBQ sauce and let cook another hour. (again, soak in iced salt water or 7-up before cooking). With the slow cooking and the BBQ sauce this method would probably even work with coots or mergansers! Bob1Dog, your recipe above sounds like it would be great over rice or some egg noodles.

You can also grill on a plank (cedar, maple, oak). Speaking of planks, there is an old joke about cooking goose breast. Basically it was something along the lines of; marinade your goose breast in a mixture of blah, blah ,blah. Soak a cedar plank in water for one hour, place goose breast on the plank and grill until goose is medium well, then throw away the goose breast and eat the plank. lol

I also have a couple good soup recipes. Any basic wild rice soup recipe with some cubed duck breast added is very good.

Now I'm getting hungry, better get out and get some more ducks.

WARNING! Graphic picture of some organic duck I harvested below. WARNING! Don't scroll down if you don't want to see a dead duck!














[img]http://imageshack.us/a/img109/6849/o7hv.jpg[/img]
Message: Posted by: Magnus Eisengrim (Oct 24, 2013 10:52AM)
[quote]
On 2013-10-24 11:04, Marlin1894 wrote:
I've already bagged some ducks this season. I almost always soak the meat for an hour or so in cold 7-up or white soda, especially for divers. [/quote]

Nice tip. Salt water is well known, but I've never heard this before.
Message: Posted by: Marlin1894 (Oct 24, 2013 11:07AM)
Magnus, it works on fish too.
Message: Posted by: Bob1Dog (Oct 24, 2013 08:36PM)
Marlin, I also soak my dove breasts in icy salt water for about a half hour after cleaning and before freezing them. But I've never heard of the 7-up or Dr. Pepper, Definitely giving that a try.

I also marinade the doves overnight in Italian salad dressing, wrap them in bacon and put them on the grill. When the bacon is done so are the doves.

And yes, the slow cooked doves go great with a plate of egg noodles. Rice, or whatever.

I'm going to try your pulled goose breast recipe in the slow cooker this season with snow geese breasts. I don't hunt them but a friend does and they're plentiful.

Slow cookers are great for the tougher cuts of game. I've never been able to produce a nice venison roast from the oven but here's a good and fairly easy slow cooker recipe for venison roast. Chipotle and Orange Venison (originally a rib recipe, but works wonders on venison). An onion or two chopped, 1/4 cup of minced canned chipotle chiles in adobo sauce, 1/2 cup orange marmelade, 1/2 cup light brown shgar, 1/2 cup cider vinegar, two tblspns soy sauce, 2 tbspns olive oil, 1 tsp ground cumin.

Combine the onions, chipotles marmelade, brown sugar, vinegar, soy sauce, olive oil and cumin in a bowl and mix until smooth. Brush the meat thououghly place in the slow cooker and pour the remaining mix over the meat in the cooker. Cover and cook on low about six hours or until tender. Maybe more time, depending on your cooker. It's a different way to enjoy a tougher venison cut.
Message: Posted by: Bob1Dog (Oct 24, 2013 08:40PM)
[quote]
On 2013-10-24 12:07, Marlin1894 wrote:
Magnus, it works on fish too.
[/quote]
A tip for preparing fish that has been frozen. Thaw the fish in a pan with milk. The milk adds freshness to the flavor.
Message: Posted by: ClintonMagus (Oct 24, 2013 09:32PM)
Try adding key lime juice to just about any marinade for an amazing flavor.
Message: Posted by: Bob1Dog (Oct 24, 2013 09:41PM)
[quote]
On 2013-10-24 22:32, ClintonMagus wrote:
Try adding key lime juice to just about any marinade for an amazing flavor.
[/quote]
I'm betting that since lemon and lime juices are used in preparing ceviche, key lime would work just as well? Or more flavorful? I've never played around with ceviche, but it's on my foodie list of things to try.

I'm gonna remember that key lime addative for marinades.
Message: Posted by: Bob1Dog (Nov 3, 2013 05:00PM)
[quote]
On 2013-10-24 11:04, Marlin1894 wrote:

Duck and goose in the slow cooker and pulled for sandwiches is also excellent. You don't need to cook as long as beef roast or anything. Just throw them in the cooker with an onion soup packet and maybe some sliced onions. Cook 3-4 hours until it's cooked enough to pull apart, add some sauce like a BBQ sauce and let cook another hour. (again, soak in iced salt water or 7-up before cooking). With the slow cooking and the BBQ sauce this method would probably even work with coots or mergansers! Bob1Dog, your recipe above sounds like it would be great over rice or some egg noodles.


[/quote]
Marlin, I tried your slow cooker recipe for pulled goose breast. Your technique just different ingredients. Basically soaked overnight in Wocestirshire sauce, white soda, salt, cumin, pineapples and chipotle peppers.

Slow cooked as you directed for four hours. Drained off all liquid and poured BBQ sauce in and cooked for another hour.

You're right, just like pulled pork, only pulled goose breast. Great stuff. Had it with noodles instead of sandwiches. MMM-mmm-mmm. Thanks!

Side note. When you mentioned white soda I took that to mean Seltzer and used that. Only after cooking did I review the recipe and realize, maybe white soda meant something else. Well, as you know it isn't seltzer! But it still came out good! I guess white soda is a Wisconsin thing?
Message: Posted by: magicfish (Nov 3, 2013 09:50PM)
Black Crappie

season flour with salt pepper, cayenne, paprika, coriander.
dip fillets in beaten egg and milk and then coat with seasoned flour.
Lay fillets into hot oil.
Add half a can of Molson Canadian.
fry till golden brown.
.....unbelievable.
Message: Posted by: Bob1Dog (Nov 3, 2013 09:57PM)
Magicfish, I have a similar recipe for just about any panfish from bluegill to crappie. Simple beer batter pancake mix. Get a package of Shake and Pour pancake mix and instead of using water use the beer of your choice. Season per your taste. Dip and fry. You might like that too.
Message: Posted by: magicfish (Nov 3, 2013 10:54PM)
Sounds great!
Message: Posted by: Marlin1894 (Aug 15, 2014 10:07AM)
[quote]On Nov 3, 2013, Bob1Dog wrote:

Marlin, I tried your slow cooker recipe for pulled goose breast. Your technique just different ingredients. Basically soaked overnight in Wocestirshire sauce, white soda, salt, cumin, pineapples and chipotle peppers.

Slow cooked as you directed for four hours. Drained off all liquid and poured BBQ sauce in and cooked for another hour.

Side note. When you mentioned white soda I took that to mean Seltzer and used that. Only after cooking did I review the recipe and realize, maybe white soda meant something else. Well, as you know it isn't seltzer! But it still came out good! I guess white soda is a Wisconsin thing? [/quote]


Sounds good, glad it worked out! I came back to this thread because early teal/early goose season is only a couple of weeks away with the regular season to follow. I'm hoping for much success because I have a few new recipes to try, including one for goose/waterfowl summer sausage that looks awesome. If I get a chance to make it I will post the results and the recipe here.

Funny thing about the "white soda". I think you are correct that it is a Wisconsin thing. Years ago there was a local soda company called Grafs and they called their version of 7-Up or Sprite "white soda". Ever since I was a kid I have used "white soda" interchangeably for any of those clear, lemon /lime, sodas. I guess if there is such a thing as "white soda' it would probably what most people call seltzer, or maybe even club soda? That's funny though, I better watch my terminology when I give out a recipe.
Message: Posted by: Magnus Eisengrim (Aug 15, 2014 01:05PM)
Don't remind me, Marlin. The geese are in small V's already. This beautiful summer will end far too soon. :(
Message: Posted by: Marlin1894 (Aug 15, 2014 02:29PM)
[quote]On Aug 15, 2014, Magnus Eisengrim wrote:
Don't remind me, Marlin. The geese are in small V's already. This beautiful summer will end far too soon. :( [/quote]

We've had a gorgeous summer too, so I'm torn. I love autumn and winter as well but with highs in the 70's dropping into the 50's at night, I can't remember a more beautiful August.
Message: Posted by: Bob1Dog (Aug 15, 2014 03:35PM)
[quote]On Aug 15, 2014, Marlin1894 wrote:

I came back to this thread because early teal/early goose season is only a couple of weeks away with the regular season to follow. I'm hoping for much success because I have a few new recipes to try, including one for goose/waterfowl summer sausage that looks awesome. If I get a chance to make it I will post the results and the recipe here.

[/quote]

Lookin' forward to your recipe for the summer sausage!