Game Birds & Waterfowl

Savory Duck Breasts with Seared Apples and Sweet Potatoes

A recipe featured in the Outdoor News cooking segment

The foundation of this recipe was originally shared by Outdoor News reader, Edward Krenzelok of Tony, Wisconsin. We’ve modified his recipe a bit by adding sliced sweet potatoes, which is similar to a dish with Polish ancestry. Edward’s version calls for the preparation to be done on the stove top, and we recommend a heavy cast iron pan to do justice to the searing process and consistency of heat.

Homemade Egg Rolls With Wild Duck

As seen in the pages of the Outdoor News cooking feature

Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and that’s where this recipe comes to the rescue. Once you’ve cooked the bird meat and shredded it, putting the egg rolls together is any easy…

Duck Boudin Balls with Remoulade Sauce

Recipe and pictures by Jamie Carlson of Modern Carnivore

This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have duck livers, hearts or gizzards you can substitute with chicken livers, hearts and gizzards.

Wild Turkey Enchiladas

Recipe and photos by Jamie Carlson of Modern Carnivore

Photo copyright protected Jamie Carlson Modern CarnivoreThere is no doubt that wild turkeys are some of the finest table fare there is. The only problem with a wild turkey is that it is very difficult to cook it whole and end up with an evenly cooked bird. To combat this problem, I like to break the birds down. I take…

Upland Bird Creamy White Chili

A Taste of the Wild recipe for using pheasant, quail, wild turkey or partridge

    INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be used) 2 teaspoons chili powder 1 3/4 teaspoons ground cumin 1 teaspoon salt 1 teaspoon white pepper 1 can (4 oz.) diced Green Chilies…

Dry Rub Goose Kabobs

Recipe and photos by Eileen Clarke

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

Duck Breast Prosciutto

Content is copyright protected. Excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.

Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.

Ruffed Grouse Club Sandwich

Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast mallard. These are all equally excellent choices. But for this sportsman, the ease of preparation coupled with mild, tender white…

Wild Game Bird Roll Ups

This recipe was a contest-winning entry into the Outdoor News Taste of the Wild Recipes and More Contest.

Recipe and photo by Tamara Graham of Warren, PennsylvaniaWith the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably. Tamara said this recipe, which she calls “Fowl Roll Ups” was used with…

Pheasant Rellenos

Photo by Chris Jodlowski_Harvesting NatureBy Chris Jodlowski of Harvesting Nature  From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time is well worth it for essentially doubling the meat you’re getting out of a bird. A tip for saving both time…

Grilled Asian Pheasant & Pineapple Kabobs

A RECIPE BY DANIELLE PREWETT

  From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet.  The marinade has a bit of a Hawaiian flare to it from the pineapples and a little bit of heat from the chili sauce.  One important fact…

SUPER MOIST SWEET GRILLED DUCK

By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers and divers. Divers are problematic when it comes to the dinner table because of their fish-eating habits. Most of us prefer dabblers for their milder…

Summer Salad with Grilled Goose + Stone-Fruit

A recipe featured in the Taste of the Wild by Outdoor News brought to you by Danielle Prewett

Photo by Danielle PrewettSummer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out of the kitchen. This salad uses the best of summer produce, many of which you likely have…

Pheasant Milano Supreme

A recipe from Eileen Clarke’s cookbook, Tenderize the Wild: Marinades, Brines and Rubs for Wild Game, that calls upon honeydew melon as the foundation for the marinade that will tenderize even the tough legs of a hard-running wild pheasant. Sweet, moist meat that you combine into a creamy sauce topped with a flavorful gremolata gives you a sure-fire dinner plate success.

Moroccan Wild Rabbit Stew

Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven on your kitchen range, plan to take a kid on a winter outing and create something truly memorable by harvesting and preparing your small game in the field.