Fowl Entrees

Pheasant with Apple

1 pheasant, quartered
4 tbsp. butter, divided
4 med. apples, chopped
1 tsp. sugar
3 tbsp. half & half (cream)
1/4 tsp. pepper
1/4 tsp. salt

Brown pheasant in butter on all sides. Remove from pan. Add apples to pan and saute, adding the sugar. When apples are softened, place in bottom of casserole dish. Place pheasant pieces on top of apples with juices from pan. Pour half & half over top, salt, and pepper. Cover casserole and bake 1 to 1 1/2 hours at 350 degrees.

Holiday Christmas Goose

1 wild goose
Tart apples, peeled, cored, sliced
1 onion
Celery tops
3 tbsp. butter
1 tbsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/8 tsp. parsley
1/2 pt. dry red wine

Clean goose well. Wipe with salt and pepper. Fill cavity with raw tart apples, onion, and celery tops. Sew. Place in foil and add melted butter, paprika, salt, pepper, thyme, parsley, and wine. Completely cover with foil. Roast at 350 degrees; baste often. When done, remove foil from top and brown. Remove stuffing and serve.

Ruffed Grouse Breasts

boneless breast halves (grouse, duck or pheasant)
8 slices bacon
1 lb. breakfast sausage
1 c. wild rice
3 c. bread cubes
1/2 c. chicken broth
1/2 onion, diced
1/2 green pepper, diced
1/4 cup minced parsley

MUSHROOM SAUCE:

1/2 c. sliced mushrooms
1/2 stick butter
1/4 c. flour
1/4 tsp. white pepper
3/4 c. chicken broth
1/2 c. Half and Half

Prepare stuffing by browning sausage, onions and green pepper and drain off fat. Boil rice until done. Mix bread cubes and chicken broth until moist then add sausage and rice, mixing thoroughly. Place 1/4 of dressing mixture on top of each of 4 breast halves. Cover with four other breast halves. Wrap each with 2 slices bacon and fasten with toothpicks. Bake in 350 degrees for 1 1/2 hours or until tender.

Sausage Stuffed Wild Duck

Rub inside of duck lightly with salt. Put stuffing lightly into cavity and skewer or lace opening. Brush outside with soft shortening and dust with flour. Place in covered roasting pan, breast side up, and roast at 325 degrees for 3 1/2 to 4 hours or until breast meat starts to fall off bone. Baste at 45 minute intervals and season with salt and pepper. Serves 2.

STUFFING:

1/2 lb. unseasoned pork sausage
1/4 c. grated onion
1/2 c. fine cut celery
1 tbsp. minced parsley
2 tbsp. grated green pepper
1 1/2 c. water
1/2 tsp. pepper
1 tsp. salt
4 c. dry bread cubes
1/2 tsp. sage or poultry seasoning
1/4 c. melted butter

Mix well first 8 ingredients and cook 40-45 minutes. Remove from heat and cool until grease sets. Remove as much of the grease as possible. Add bread cubes, sage, or poultry seasoning, melted butter. Toss to mix well, adding more moisture if necessary.

Roast Partridge

3 lbs. dressed game birds, such as partridge, quail or wood duck
Flour, salt and pepper
2 cloves garlic, peeled, halved
1/4 c. butter
1 c. dry sherry, white wine or chicken brothtbsp. cornstarch
1 tbsp. water
1 tbsp. Dijon style mustard
2 tsp. red currant jelly
Salt and white pepper to taste

Wash and dry the birds. Rub with flour and sprinkle all over with salt and pepper.
Heat garlic cloves in butter until they sizzle. Add the birds and brown on all sides. Brown necks and giblets too, if you have them. Put into deep casserole along with giblets and garlic cloves. Pour butter over birds.
Pour sherry, wine or broth around birds.
Roast, uncovered at 350 degrees for 45 minutes to 1 hour until juices run clear when birds are pierced with a fork. If birds look like they will get too dry, baste and cover with casserole lid or foil.
Remove birds onto platter. Strain juices. Bring to a boil. Stir cornstarch with water and add to juices; cook until thickened. Season with mustard and jelly. Add salt and pepper to taste. Pour sauce over birds to glaze them.

Good served with: Wild rice or brown rice, French green beans or tiny peas, salad with sliced fresh orange.

Turkey Jerky
White meat of turkey or chicken 
1/4 c. soy sauce
 1 tbsp. Worcestershire
1/4 tsp. each pepper and garlic powder
 1/2 tsp. onion powder
1 tsp. hickory smoke-flavoured salt or liquid smoke

Trim and discard all fat from meat (it becomes rancid quickly). Cut meat in 1/8 to 1/4 inch thick slices (with or across the grain, as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide and as long as possible.
In a bowl, combine the soy sauce, Worcestershire, pepper, garlic powder and smoke-flavoured salt. Stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (Meat will absorb most of the liquid.) Let stand 1 hour or cover and refrigerate overnight.
Shaking off any excess liquid, arrange strips of meat closer together but not overlapping, directly on the oven racks or on cake racks set in shallow, rimmed baking pans.
Dry meat at lowest possible oven temperature (150 to 200 degrees) until it has turned brown, feels hard, and is dry to the touch (about 5 hours for chicken and turkey). Pat off any beads of oil. Let cool, then remove from racks and store airtight in plastic bags or in a jar with a tight-fitting lid.

Keep at cool room temperature or in the refrigerator until ready to use; it keeps indefinitely. But is so good doesn't last long. Makes about 1/2 pound.

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