Ingredients:

4 servings

4 skinless goose breast half fillets
6 garlic cloves, minced
1 tablespoon onion powder
1 teaspoon ground sage
2 tablespoons freshly ground black pepper
pinch salt
4 cups dry red wine
1/4 cup balsamic vinegar
1/2 cup brown sugar
1/2 cup blackberry preserves
8 thin slices prosciutto
1 bunch fresh basil
1 cup grated peppered jack cheese
1/4 cup seasoned breadcrumbs

Instructions:

Place goose breasts on a firm, flat surface. With a sharp knife, slice each breast half along the thinnest edge, stopping the cut 1/2 inch before the outer edge. This will “butterfly” the breasts and you can open them like a book. Rub on all sides with the garlic and season with the dry seasonings. Place on a plate, cover and refrigerate for 2 hours. Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 cup. Add preserves, bring to a boil, simmer on low heat for 5 minutes more. For each breast, open and place on a flat surface. Lay one slice of prosciutto across each breast half. That’s 2 slices for each butterflied breast (Thanks lbehrendt!)Top with 3 to 4 basil leaves. Combine cheese and breadcrumbs and press over basil. Fold edges in over mixture and roll breasts like a burrito. Place in an 8 by 8-inch pan, seam side down. Place rolled breasts side by side and bake at 425 degrees for 8 to 10 minutes or until meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cool for five minutes, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.

Ingredients:

4 servings

4 large duck breast half fillets, skin removed
1 large onion , cut into 4 slices
3 bell peppers, different colors if available – seeded and quartered
3 garlic cloves, minced
4 tablespoons melted butter
1 tablespoon brown sugar
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 teaspoon Tabasco
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves (or sub Italian parsley)

Instructions:

In a large bowl, whisk together garlic, butter, brown sugar, olive oil Worcestershire sauce, Tabasco, salt and pepper. Add duck, peppers and onions and toss to coat evenly. Cover and refrigerate for 2 – 3 hours. Remove duck, peppers and duck from marinade and grill on a medium-hot grill until duck breasts are medium-rare and vegetables are lightly charred. Let duck rest for a few minutes before slicing and arranging with peppers and onions on plates.

Note:  Now is the time to buy the vacuum-packaging unit you’ve been putting off for way too long. It’s the absolute best way to keep your fish and game at its best and free from freezer-burn. We recommend top-of-the-line Food Saver units. If you package alot of game, steer clear of low-priced models.

Ingredients:

1 wild turkey, wiped dry with paper towels and liberally seasoned with salt and pepper
1/2 cup butter
2 medium red onions, roughly chopped
8 – 10 garlic cloves, smashed
6 tart apples such as Granny Smith, cored and cut into wedges
1 cup unfiltered apple juice
1 cup dry white wine
1 cup chicken broth
3 tablespoons flour

Instructions:

In a large skillet, sauté onions and garlic in half of the butter until onions are translucent. Pour contents of skillet into a large roasting pan. Mix in apples. Set turkey, breast side down in pan, using apples and onions to prop up bird so that it does not fall over. Add apple juice, wine and chicken broth. Cover well with foil and roast in a 325 degree oven for approximately 10 minutes per pound. When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil. Remove the bird from the oven when the meat thermometer reads 145 to 150 degrees. Set the bird on a carving platter. Strain the liquid from the roasting pan through a strainer into a large bowl. Heat remaining butter in a medium saucepan and whisk in flour to make a roux. Cook for 4 to 5 minutes while stirring. Gradually whisk in about 3 to 3 1/2 cups of the strained liquid (you may need to add additional chicken broth) until gravy is of desired consistency. Season with salt and pepper. Slice turkey and serve with gravy on the side.

Ingredients:

4 servings

4 young squirrels, each cut into 6 to 8 pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 cup all-purpose flour
8 slices bacon, chopped
1/4 cup onion, sliced
2 celery stalks, sliced
1 tablespoon fresh rosemary leaves, minced
2 teaspoon lemon juice
2 cups chicken broth
4 cups warm cooked rice

Instructions:

Combine salt, pepper, garlic powder and flour. Dredge squirrels in flour mixture. Cook bacon in a heavy skillet over medium heat until browned. Fry squirrel pieces in bacon grease until medium brown. Add remaining ingredients except rice and reduce heat to simmer. Cover and cook for about 1 1/2 hours or until squirrel pieces are tender. Serve with warm rice.

Cooked properly, rabbits are moist, delicate and meaty. You can substitute rabbit for just about any recipe that calls for chicken. As a rule, younger rabbits are better table fare than older ones. I’ve had the best luck braising cut-up rabbits, usually with some kind of wine. The following recipe is a good example.

Ingredients:

4 servings

2 young rabbits, each cut into 6 to 8 pieces
salt and freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, finely diced
3 cups dry red wine
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh rosemary
1/2 teaspoon salt
2 firm, slightly not-quite-ripe pears; skin removed, cored and halved
3 tablespoons chilled butter

Instructions:

Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 to 4 minutes. Add rabbit pieces and brown each evenly. Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more. Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

Ingredients:

4 servings

12 quail, split in half along the breastbone – back removed
salt and pepper
3 cups buttermilk
2 tablespoons Tabasco
1/4 cup Dijon mustard
2 cups flour
1 cup Japanese breadcrumbs (or substitute any breadcrumbs)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper
oil for frying

Instructions:

Season split quail halves with salt and pepper. In a large bowl, combine buttermilk, Tabasco and mustard and blend until smooth. In another bowl, combine remaining ingredients except oil and stir. Place quail in buttermilk mixture, then flour mixture, then back to buttermilk, then into the flour mixture again. You’re double dipping your quail. Heat oil to 360 – 370 degrees in a large, heavy pot. Using tongs, carefully place (not splash!) quail halves, 2 – 3 at a time, into the hot oil. Fry until golden brown, about 3 – 4 minutes. Remove and drain on paper towels.

Cooking Tip: I’ve had folks tell me about how they soak their quail in buttermilk or saltwater to take out the gamy flavor. If your quail is gamy, it’s probably been mishandled and may not be fit to eat, buttermilk or not. When in doubt, throw it out.

4 servings

4 – 6 boneless pheasant breasts, skin on or off
1/4 cup olive oil
salt and pepper
2 cloves garlic, minced
3 tbl onion, finely diced
2 tbl capers
1 tsp Dijon mustard
1/4 cup rice or white wine vinegar
pinch sugar
1/4 cup black olives, chopped
1 cup small tomatoes, quartered
1/4 cup fresh basil or parsley leaves, chopped
1/3 cup shredded parmesan cheese

Instructions:

Rub meat with 2 tablespoons olive oil and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat and lightly brown on both sides. Add garlic and next 5 ingredients. Cook for 2 – 3 minutes. Remove pheasant when just cooked and keep warm. Whisk in remaining oil. Add olives, tomato and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked breasts and top with cheese.

4 servings

12 – 16 doves, breasts only (will yield 24 – 32 dove breast halves)
1/4 cup Worcestershire sauce
2/3 cup prepared barbecue sauce
1/4 cup olive oil
1 Tbl dried oregano leaves
3 Tbls lemon juice
3 garlic cloves, minced
1/2 tsp freshly ground black pepper
1 Tbl sugar
1/4 cup water
2 bell peppers, any color, cut into 1 – 2 inch squares
1 large onion, cut into 1/2 inch pieces
24 small red “creamer” potatoes
8 medium mushrooms
olive oil
salt and pepper
wooden or metal skewers

Instructions:

Combine Worcestershire sauce and next 8 ingredients and stir to blend. Place dove breasts in a non-reactive container and pour 1/2 of the mixture over. Toss to coat doves, cover and refrigerate for 2 – 4 hours. Place potatoes in a microwave-safe bowl with 1/3 cup water. Cover with plastic wrap or paper towel and cook on high for 12 minutes. Place in cold water to cool and then drain thoroughly. Place peppers, onion, potatoes and mushrooms in a bowl and lightly coat with olive oil, salt and pepper. Place alternating pieces of dove, pepper, onion, potato and mushrooms on skewers and grill over medium-high heat until doves are rare to medium-rare, about 4 – 5 minutes total cooking time. Serve with reserved marinade for dipping.

serves 4

4 8-ounce elk steaks, trimmed of all silver skin, fat and gristle
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt and pepper
1 tablespoons butter
2 cups mushrooms, chopped
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/3 cup parmesan cheese, shredded

Instructions:

Combine olive oil and Worcestershire sauce and rub over elk steaks. Season with salt and pepper. Place steaks on a firm surface and cut a pocket into the side of each one. make sure not to cut through the meat, just pierce each steak with a sharp knife and work it into the meat to create a pocket for stuffing.

Melt butter in a medium skillet over medium heat. Add mushrooms, garlic and rosemary and sauté until mushrooms are softened. Allow to cool and stir in cheese. Place an even portion of the mushroom mixture into each steak. Steaks can be grilled, broiled or pan-seared, but not past medium-rare.

4 servings

2 strips bacon, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
1/3 cup softened cream cheese
2 tablespoons breadcrumbs
2 tablespoons olive oil
butcher string or wooden skewers

Instructions:

Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.

Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.