Duck & Mushroom Stew

This is a recipe rehash from my old 360 blog. I made it recently and realized I'd never posted it here.


Duck & Mushroom Stew

4 cups sliced fresh mushrooms
1-1/2 cups sliced fresh carrots
1 cup sliced celery
1 6-oz. pkg. long grain & wild rice mix w/seasoning packet
6 cups beef broth
approx. 3 ducks, breasted
bottled italian dressing

Marinate ducks in the refrigerator for a day or two in the italian dressing.

In a 4- to 6-quart slow cooker place mushrooms, carrots, celery, and rice mix with seasoning packet. Place ducks on top of vegetables. Pour broth over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours.

If using whole ducks... remove meat from the bone when done, cut or tear into bite-size pieces and stir into mixture before serving.

Venison Trio Recipe Rehash

I was discussing venison with a relative this morning and decided it would be good to rehash these recipes. They originally appeared in an article by Renee Miller in Quality Whitetail magazine.

SLOPPY DOES

2 pounds venison burger
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
1/2 cup catsup
1 tablespoon mustard
1 can cream of mushroom soup

Brown meat in a little butter. Add rest of ingredients and cook slowly until thick. Fills 8-12 hamburger buns.

MOM'S VENISON BURGERS

1 pound ground venison
1 beaten egg
1/2 teaspoon salt
dash pepper
1/2 cup cornflakes (or bread crumbs), crushed
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
1/2 cup bottled chili sauce or 1/2 cup barbecue sauce or both

Combine ingredients. Mix thoroughly. Form into four to five patties. Broil four to five inches from heat. Broil about eight to 10 minutes, turn, broil five to seven minutes. Serve on white hamburger buns. Can also be done on a contact grill like a George Foreman.

NO LOOKIN' - THE BUCK IS STEWED

2 pounds venison roast or stew meat (cut up into chunks)
1 package dry onion soup mix
1 can cream of mushroom soup
1 (2-1/2 oz.) can mushrooms, drained
1 cup ginger ale

Throw all ingredients into a crock pot and simmer on low for five to six hours. Don't peek! Makes six servings.

Holiday Goose

We always have wild goose as part of our Thanksgiving feast in addition to the traditional turkey. I thawed a Speckle Belly (sometimes called a White-Fronted Goose) today. This recipe appeared on my old blog a long time ago. Figured it would be an appropriate time to post it again here.

Holiday Goose

Take a fresh goose and place breast side up in a steamer basket in a dutch oven. Cover and steam on the stove for about an hour to remove the fat. (keep an eye on the water level so the pan doesn't cook dry) Remove goose and steamer basket and pour off greasy water. Return goose to the dutch oven, breast side down, and stuff cavity with wedges of apple, onion and sliced celery stalks. Pour 2 cans of beef broth over goose, season as desired, then cover and bake 3-5 hours at 275 degrees or until done.

This dish is good to prepare a day early. Remove the meat from the bone when done then pour some of the baking juices over it to keep it moist. Refrigerate, then microwave before serving the next day.

Recipe Rehash

I prepared this dish for my husband’s supper last night and thought I’d rehash it on this blog. Despite the fact I’m no longer a vegetarian, I still don’t do game.

Dove in Mushroom Gravy

Soak 10-12 dove breasts in bottled italian dressing overnight (in the fridge, of course).

Put about a cup of flour in a ziplock bag and season it with salt, pepper, or whatever seasonings you like. Drop the dove breasts into the bag (directly from the dressing they've been soaking in) and shake them around a bit to give them a little coating. Melt a whole stick of butter (I use the real thing...not margarine) in a skillet. Place the dove breasts into the melted butter and brown them on all sides. Next add a jar of mushrooms (drained) and a 14 oz. can of chicken broth. Cover and simmer, stirring occasionally, until done.

This makes a rich gravy and is good served over white or wild rice.