UPLAND GAME POTATO CHOWDER
Diced Pheasants or Quail - as much/little as you prefer
5lbs Yukon Gold Potatoes
1/2lb Bacon
1 Bunch Celery
1 Large Yellow Onion
1/2lb Margarine
1 Quart Heavy Cream
Milk (as needed)
Pepper Blend Seasoning (to taste)
1/2 Cup Flour
1 Cup Shredded Parmesan Cheese

• Dice potatoes into quarter-sized pieces
• Place pieces on sheet pan and coat with Olive Oil
• Season with Pepper Blend Seasoning
• Place in 350 degree oven for 30 minutes or until golden brown
• Add diced celery, onion, and bacon to a stock pot with margarine
• Cook until vegetables are tender and bacon is done
• Dust game bird with flour and sautee until golden brown
• Add 1/2 cup flour to stock pot with vegetables and stir, forming a roux
• Pour heavy cream into the pot... this will thicken quickly
• Add milk sparingly to reach desired thickness
• Add game bird, potatoes, and cheese
• Stir together and let simmer for 10 minutes
• Add more milk if mixture is too thick then serve!

CARIBBEAN DUCK
4-5 Duck Breasts
Caribbean Jerk Seasoning (to taste)
1 Can Crushed Pineapple
1/2lb Butter or Margarine
1/2lb Brown Sugar
1 or 2 Boxes of Rice Pilaf

• Cut duck breasts into thin slices and marinate in milk overnight
• Season duck with Jerk Seasoning
• Sautee duck in skillet until done
• In a separate pan, melt butter or margarine
• When butter is melted, mix in the brown sugar
• Add pineapple to the butter and sugar mix, stir well and let simmer
• Prepare rice pilaf according to instructions on box
• Pile strips of duck onto bed of rice and pour pineapple sauce on top
• Serve with steamed broccoli and garlic toast


COUNTRY FRIED GOOSE
4-6 Goose Breasts
Flour
Salt
Pepper
Eggs
Milk
Seasoning Blend

• Soak goose breast meat in milk overnight
• Pound goose meat into steaks 1/4 to 1/2 inch thick
• Dip steaks in egg wash
• Lightly coat with flour, salt, pepper, and your favorite seasoning blend
• Fry in hot oil until golden brown
This is just like a good old-fashioned chicken fried steak, but with goose!


CURRIED PINEAPPLE DUCK
4-6 Duck Breasts
1 Yellow Onion
2 Handfuls of Sliced Portobello Mushrooms
1 Can Crushed Pineapple
2 Cups Marinade (Italian Dressing)
3 Tablespoons Curry Powder
1 Box Rice
1 Package Chow Mein Noodles
1 Small Pak of Brown Gravy Mix

• Slice duck breast into strips and marinate in Italian Dressing for 2 hours
• Start cooking the rice in a pot according to instructions on the box
• Sautee duck strips in a large skillet until done through
• In a separate, large skillet, sautee diced onion and mushrooms
• Add duck strips to the onion and mushroom skillet
• Add crushed pineapple... juice and all
• Stir until hot, then add the curry powder... 2-3 tablespoons should be plenty!
• Turn heat to a simmer... as it thickens, add a little water to thin it out
• Add half the gravy mix and stir... we want a smooth texture, no lumps
• Place bed of rice on a plate and cover with curried duck strips
• Sprinkle with Chow Mein noodles and serve!


VENISON KABOBS
Venison, cut into 1-inch chunks
One Package Whole Mushrooms
One Red Onion
One or Two Bell Peppers (depending on taste)
One Pineapple
6-8 ounces of Teriyaki sauce
Pepper Seasoning Blend (to taste)
Olive Oil Spritz

• Marinate venison overnight in Italian dressing
• Cut vegetables into 2" chunks... leave mushrooms whole
• Arrange on skewers... meat... veggies... meat... veggies... etc.
• Spritz with olive oil (allows the seasonings to stick)
• Sprinkle with pepper blend seasonings
• Place on the grill, turning every so often until kabobs are 3/4 done
• Remove from grill and place in a baking dish
• Coat with Teriyaki sauce and place in 350 degree oven for 15 minutes
• Serve with rice or a pasta dish

BLACK BEAN VENISON CHILI
3lbs Ground Venison (cooked)
2 Cans Black Beans
1 Can Chili Beans
3 Cans Rotel Tomatoes
1 Yellow Onion
1 Red Bell Pepper
1 Beer (your preference)
1 Bottle V8 (16oz bottle)
Chili Seasoning (to taste)

• Chop onion and bell pepper
• Add onion and pepper to stock pot with a little butter
• Cook vegetables until tender
• Add Rotel Tomatoes and simmer for 15 minutes
• Add ground venison to the pot
• As pot thickens, stir in V8 and continue simmering
• Season the pot with chili seasoning, salt, and black pepper
• Add beans and stir again
• When this thickens, add the beer, stir, and simmer 15 more minutes
This chili can take up to 2 hours to properly cook... don't rush it


APRICOT QUAIL
5-6 Quail Breasts (bone-in)
1 Bowl Cracker Crumbs
Egg Wash - 3 eggs and 1 cup milk
Cavendar's Greek Seasoning
1 Jar Apricot Preserves
1 Cup Orange Juice

• Soak quail in milk overnight
• Add Greek Seasoning to cracker crumbs and mix well
• Dip quail in egg wash, then in cracker crumbs, coating well
• Fry in hot oil until golden brown
• In separate sauce pan, pour in jar of apricot preserves
• As preserves melt, add orange juice until at desired thickness
• Pour sauce over fried quail and add pieces to a baking dish
• Place baking dish to 350 degree oven until sauce is sticky (8-10 minutes)
• Serve with twice-baked potatoes and steamed asparagus


WILD DUCK PARTY DIP
4-6 Duck Breasts
2 Cloves Crushed Garlic
1 Jar Mayonnaise
3-4 Ounces Coarse Mustard
2-3 Ounces Relish
Cajun Seasoning (to taste)
1/2 Chopped Red Onion
Parsley or Paprika

• Season duck breasts and cook in oven until done
• Place duck in food processor and mix until finely chopped
• Pour duck into mixing bowl and add garlic, onion, and relish
• Mix in mayonnaise and mustard until you hit an "oatmeal" consistency
• Add Cajun Spice to taste and mix thoroughly
• Mold into shape on a serving plate and sprinkle with parsley or paprika
• Serve with crackers or pita bread at your next party!


WILD BIRD PARMESAN
6-8 Duck or Pheasant Breasts
One Jar Spaghetti Sauce
One Bag Italian Bread Crumbs
One Bowl Egg Wash
One Bag Shredded Mozzarella Cheese

• Pound breast meat into thin cutlets
• Coat cutlets in egg wash
• Cover both sides with bread crumbs
• Pan fry until golden brown on both sides
• Place cutlets in baking dish and cover with spaghetti sauce
• Sprinkle cheese over entire dish
• Place in 300 degree oven until cheese is melted
• Remove and let cool a bit, then serve while still warm and cheesy.


SWEET-N-HOT QUAIL
4-6 Whole Quail
One Cup Flour
Dash of Pepper
Enough Oil for Frying
One Jar Jalapeno Jelly
One Jar Hoisin Sauce

• Cut quail into 6 or 8 pieces (like cutting a whole chicken)
• Lightly flour and season quail
• Pan fry until golden brown
• Mix jar of jalapeno jelly with 1/2 jar of hoisin sauce
• Heat jelly mixture until thoroughly combined
• Coat fried quail with jelly mixture and place on baking sheet
• Place in 350 degree oven until sauce is sticky... around 20 minutes
Use this recipe whenever you would be serving chicken wings