Ingredients: 2 large duck breasts (we used mallard) 3 shallots, sliced 2 garlic cloves, minced 1 pint cremini mushrooms, sliced 1/3 C sweet vermouth 1 1/2 C low sodium chicken broth 1/4 C heavy cream 1 tsp dried basil 2 Tbsp fresh parsley 1/2 C grated parmesan.
Directions: Over medium heat, coat the bottom of the large skillet with olive oil. – Once shimmering, add shallots and garlic, stirring occasionally until the shallots become translucent (6-8 minutes) – Add mushrooms, salt, and pepper. Stir mushrooms until the liquid they release has cooked off. – Remove the skillet from the stove to avoid a flare-up, and add vermouth to the skillet. – After 1-2 minutes, return skillet to heat and allow to cook off for 1-2 more minutes. – Add broth. Once simmering, reduce heat to low-medium low and let simmer for 30 minutes. – While waiting for the broth to cook down, salt and pepper each breast on both sides. – Over medium heat, coat an oven safe skillet with olive oil. When shimmering, add breast and cook for 6-7 minutes. – Flip the breasts and cook for an additional 4 minutes or until Internal temperature reads 145°F. Set aside. – Once broth finishes simmering, add heavy cream, herbs, and cheese. – Plate the breasts, sliced or whole, and smother with the mushroom sauce.
Ingredients: Milk, for soaking 1 chukar, plucked and gutted 1 medium tart apple, quartered and cored 1 clove garlic, minced olive oil 1 sprig of rosemary, destemmed
Directions: – Soak chukar in milk overnight – Preheat oven to 350°F – Lightly coat bird with oil and sprinkle on garlic and rosemary – Stuff apple inside cavity – Roast for 25-30 minutes or until breast reaches 155°F with internal thermometer – Let rest for 5-10 minutes – Serve
Ingredients 2 Tbsp butter 2 carrots, peeled and sliced 1/4″ thick 3 celery stalks, chopped 1/4″ thick 1/2 white onion, well chopped 2 cloves garlic, minced 4 Tbsp butter 8 Tbsp all-purpose flour Chicken Stock 1 bay leaf 1 tsp dried marjoram 1 tsp dried thyme 1 potato, washed, peeled, and well chopped 1/2 c. kale, de-stemmed and chopped Olive oil 1 pheasant, breasts and legs 1 c. egg noodles, more if preferred Salt and Pepper, to taste.
Directions: – In a large saucepan over medium heat, melt 2 Tbsp butter and then add carrot, celery, and onion. Cook, stirring constantly until onions become translucent. – Add garlic, the remainder of the butter, and the flour. Stir constantly to avoid burning. Continue until flour turns golden brown. – Next add enough stock to cover the contents of your pan. Then add bay leaf, marjoram, thyme, potatoes, kale. Cover and cook for ~20 minutes. – While your soup is cooking, heat enough oil to coat a sauté pan over medium heat. – Make sure the pheasant meat is dry. Salt and pepper pheasant and add to pan. – Cook for 3-4 minutes, until meat browns. – Flip and cook until internal temp is 165°F. – Remove from pan and cut meat into soup sized pieces. – Once saucepan has cooked for 20 minutes, add pheasant, kale, and noodles. – Simmer until noodles are tender. – Salt and pepper to taste and enjoy!
For the goose: 2 Goose breasts 1/4 C Olive oil Salt and pepper to taste.
For the cranberries 12 oz cranberries fresh or thawed 1/2 C honey 1 tsp fresh rosemary, minced 1 tsp fresh thyme, minced Salt and pepper, to taste (start with 1/8 tsp each) Zest from an orange, removed in strips with vegetable peeler, avoiding white pith.
Directions: 1) Soak the breasts in salt water overnight. 2) Combine all cranberry ingredients in a large saucepan over medium heat. 3) Bring to a boil, then reduce heat to low and allow to simmer until cranberries split, about 15-20 minutes. 4) Lightly rinse breasts to remove most of the salt. Pepper both sides. 5) Heat a generous drizzle of olive oil in a hot skillet, then add the breasts. Seat for four minutes, then flip and repeat on the other side. 6) move the skillet to the oven and cook until the internal temperature of the thickest part of the breast is between 135-145 deg F. 7) Remove from the skillet and let rest for 10 minutes. 8) Slice the breast meat thin and serve with cooled cranberry sauce.
Poached Mourning Dove with Sauteed Onions and Mushrooms
Ingredients: 4 cups chicken broth, low sodium 1 sprig rosemary 1 Tbsp olive oil 1 Tbsp butter 1 pint crimini mushrooms, sliced 1 medium yellow onion, sliced ½ pint cherry tomatoes 3 doves, breasted Salt and pepper, to taste.
Add the chicken broth and rosemary to a saucepan over high heat. Heat the butter and oil in a skillet over medium heat. You’ll know the oil is ready when it starts to shimmer. Add the mushrooms, onions and tomatoes to the skillet and cook, stirring occasionally. Once the chicken stock is boiling, remove it from heat and add the dove breasts. Let sit in the broth for 12 minutes. Continue to stir the contents of the skillet while the breasts poach. Once the twelve minutes is up, plate the onions, mushrooms, and tomatoes and top with the breasts. Salt and pepper to taste and enjoy!