Archive for Wild Fowl Recipes

Bourbon Duck Bites

Ingredients

1 cup steak sauce
1 cup whiskey or bourbon
Salt and ground black pepper to taste
1 pound bacon strips, cut in half
6 duck breasts, de-boned and cut into cubes (can be replaced with goose, as desired)
1 box wooden toothpicks

Directions

Stir the steak sauce and whiskey together in a bowl.
Pour the marinade into a resealable plastic bag and add the duck cubes.
Seal the bag and knead it and turn it over a few times to thoroughly coat the duck. Place it in the refrigerator for an hour.
While waiting for the meat to marinade soak your toothpicks in a bowl of water to prevent them from burning up on the grill.
Preheat a grill for medium heat.
Remove the duck from the marinade and throw away the sauce.
Wrap a 1/3 to 1/2 half slice of bacon around each duck cube (depending on chunk size) and secure with a toothpick.
Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Allow the bites to cool slightly, and serve on an appetizer/serving plate.

Sweet and Sour Pheasant

Ingredients:

Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Cooking Oil
Vegetables of choice, to stir fry
2 Tbsp. Soy sauce
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. white wine
¾ cup water
2 Tbsp. corn starch

Directions:

Put flour in a plastic bag and season with salt. Add pheasant and shake to coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant browns, remove the pieces to a well covered plate with paper towels to drain.
Stir fry your favorite vegetables in hot oil. Use a variety such as broccoli, carrots, onions, green and red peppers, water chestnuts or others.
While the vegetables are cooking to tender-crisp, mix sugar, vinegar, catsup, white wine, water, and corn starch. It is easiest to place all ingredients in a jar and shake until well mixed. When the vegetables are done almost to your liking, add the sauce and the pheasant and stir and cook until the sauce has thickened and the meat is heated through. Serve over rice.

Submitted by Ralph Carr