Wild Game Recipes

Wild game recipes for moose, quail, duck, and grouse.

Rosemary Duck with Apricot Sauce

Here's a recipe for duck that was sent in anonymously by one of our Canadian visitors.

Ingredients and Instructions:

3 Tbsp chopped fresh rosemary
2 Tbsp brown sugar
1 Tbsp freshly ground black pepper
2 teaspoons salt
2 (3/4 lb) duck breasts, skinned and halved
1 Tbsp olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered

Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry.

Heat olive oil in a large nonstick skillet over medium-high heat. Add duck and cook for 5 minutes on each side or until done. Remove from pan. Let stand for 10 minutes.

Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with carmelized apricots.

This wild game recipe for duck serves 4 and is delicious when served with rice.

Wild Game Stew

Melt the butter in a large skillet and brown the meat. Add the onions and cook until the onions are transparent. Place meat and onions in a large stew pot and add 3 cups of water, wine, salt and pepper, thyme, and garlic. Simmer for 40 minutes, then add the carrots, peas, and celery. Simmer for another 20 minutes.

Thicken the gravy with the flour and 1 cup of water. Reseason if neccessary. Simmer for another 5 minutes.
This wild game recipe will serve 6.

Wild Game Recipe For Duck

1 cup diced celery
1 cup onions (diced)
1 cup seeded raisins
1 cup coarsley chopped pecans
4 cups fresh bread crumbs
1 1/2 teaspoon salt
2 eggs (beaten)
1/2 cup scalded milk
2 2 wild ducks (about 2-2 1/2 pounds each)
6 bacon slices
1 cup ketchup
1/2 cup chili sauce
1/4 cup Worcestershire sauce
Water cress or parsley
thin orange slices
currant jelly

Preheat the oven to 500 degrees F. In a bowl combine and mix well the celery, onions, raisins, pecans, crumbs, salt, and eggs. Stir in the milk. Finish preparing the ducks. Weigh each duck and figure the cooking time. Allow 60 minutes per pound, using the weight of the larger duck only.

Stuff the neck and body cavities with the bread mixture. Close the opening by sewing with a piece of white twine. Place 3 pieces of bacon across the breast of each duck. Place the ducks on a wire rack in a shallow roasting pan.

Roast the ducks, uncovered at 500 degrees F. for 15 minutes. Reduce the heat to 350 degrees F. for the remainder of the cooking time. When 1/2 hour of cooking time remains, mix the ketchup, chili sauce, and Worcestershire sauce, and pour over the ducks. Continue with the roasting until done. Place the ducks on a heated platter and garnish with the water cress and orange slices topped with jelly.

For a spicy sauce skim the fat from the sauce in the pan and thicken with flour and water until smooth.
This wild game recipe will serve 4 to 6.

Smoked Moose Brisket

1 brisket (about 5 pounds)
5 tablespoons curing salt
3 tablespoons brown sugar
2 tablespoons cracked black pepper
1 teaspoon all spice
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin

Remove all fat from the brisket. Blend the dry ingredients and rub well into all surfaces of the brisket. Place the brisket in a large sealable plastic bag and place in the refrigerator to cure. Allow 5 days of curing for each inch of thickness of brisket. If the brisket is 2 inches thick allow 10 days of curing. At the end of the curing stage rinse off all surface salts.

Smoke lightly in a hot smoker (Little Chief type) using 1 or 2 pans of your favorite smoke flavoring wood. After smoking place the brisket in a large pot, cover with cold water and simmer for 3 or 4 hours or until tender. Drain, wrap and freeze or store in fridge until ready to use.

Roast Quail

6 quail
6 large oysters
strips of bacon
seasoning
flour
butter

Dress, clean, and stuff each bird with 1 oyster. Truss and season each bird. Lard the breasts and legs with strips of bacon. Place the birds in a roasting pan and pour enough boiling water in the pan to use for basting.

Roast in a preheated 350 degree F. oven for 20 to 25 minutes or until done. Remove from oven and remove bacon strips. Brush with melted butter and dredge with flour. Return the birds to the oven and continue cooking until brown. Serve with hot spiced crabapples.
This wild game recipe will serve 6.

Grouse Casserole

2 grouse
1 cup water
salt
pepper
pinch of celery seed
flour
4 tablespoons butter
15 tiny onions
1 cup shredded carrots
1/2 cup sour cream

Pluck and draw the grouse and remove hearts, liver, and gizzards. Remove the outer and inner skin of the gizzards and simmer for 20 minutes with the heats and livers in 1 cup of water adding a little salt, pepper, and celery seed. Cut the birds up into serving size portions and rub with salt and pepper. Dredge with flour and brown in melted butter. Place the sections of bird in a greased casserole.

Dice the innards and pour along with their broth into the same skillet the grouse used. Heat while stirring and pour this gravy into the casserole over the grouse. Add the onions, carrots, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cover the grouse and vegetables with the sour cream and place in a 350 degree oven and cook slowly until the meat is tender.
This wild game recipe will serve 6.

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