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Comment by FREEWAY on August 1, 2011 at 4:30pm

Im going on a canoe trip this weekend and i have some Wild Turkey breast that i wanted to cook on the Bar-b-q. Does anyone have a good recipe that i can try? I was thinking of putting them in an merinade the cooking them. Any suggestions?

Thanks

- Freeway

Comment by John Phelan on December 23, 2010 at 8:06pm

LOOKING FOR A SNACK FOR CHRISTMAS DINNER MADE FROM VENSION.ANY IDEAS.EASY AND CHEAP

Comment by John Lucchesi on March 17, 2010 at 11:10am

Paul, how is the DVD cookbook coming. Unfortunately my DVD just took a sh#$ and now I am DVD - less. Keep me posted as I am working on a cookbook also -non DVD version - hey, I am old school what can I say.

Comment by Paul LaFerriere on November 19, 2009 at 11:51pm

I have been out hunting like the rest! I put my first deer down on Nov 11, 2009. What a great opening day and on Veteran's Day since I am a veteran too!! All the new people that have joined, please add some recipes! I will start adding soon. Good luck everyone and may you have a great harvest of wild game this season!

Comment by Paul LaFerriere on September 23, 2009 at 7:14pm

Roast Goose with Fruit Stuffing
First wash interior and exterior of goose in cool water. Then dry with paper towel on inside and outside of bird.

Ingredients:

3 tangerines
4 cups garlic butter bread cubes, toasted (about 6 slices bread)
1 large cortland apple, peeled, cored, and chopped
1/2 cup golden raisins
1/2 cup chopped almonds
1 teaspoon kosher salt
1/4 cup chopped Poblano Pepper
1/4 cup chopped Vadalia Onion
1/4 tsp brown sugar
1/2 teaspoon ground nutmeg
Hungarian or Spanish Paprika
And 1 wild goose

Directions:

1. Peel and section the tangerines over a measuring cup; reserve 2 tablespoons of juice.
2. Dice the tangerines.
3. In a large mixing bowl, toss together bread cubes, diced tangerines, chopped apple, raisins, almonds, brown sugar, reserved juice, salt, poblano pepper and vadalia onion, and nutmeg.
4. Cover and let stand at room temperature for 60 minutes; toss again.
5. Stuff body cavity of goose.
6. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting. Do not put any additional fat on goose.
7. Lightly sprinkle Hungarian or Spanish paprika over the skin of the bird.Hungarian if you want a mild flavoring, Spanish Paprika if you want a smokey flavor.

Place goose on a rack in a shallow roasting pan. Roast at 325° for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
Roast goose serves 4 to 6.

Enjoy!

Comment by Paul LaFerriere on September 23, 2009 at 6:57pm

Well, looks like duck and goose season is here including deer season and many other seasons too. Tim has asked for a recipe for goose. First, for all the first time waterfowl and game bird hunters, here are some steps to get you off in the right direction before you prepare the bird for cooking.

The first thing on any wild game, especially in warm weather, is proper field dressing the animal. In warm weather, 70 degrees or warmer, you should gut the bird as soon after they have been shot. In colder weather, you can wait till you get home, but in warm weather, just like any wild game, can spoil the meat quickly.

Field Dressing birds:

1. Cut the skin from the vent under the wing to the breast bone.
2. Make a short slit from the top closest to the neck of the breast bone to the chin of the bird.
3. Pull out the windpipe, the crop and any undigested food.
4. Remove entrails and lungs, and bag the liver, heart and gizzard.
5. Dry interior of bird with paper towel.

Feathers Removal:

There are a few methods, dry plucking and wet plucking, and wet plucking with parafin wax.

Method 1: Dry plucking is stripping the waterfowl or game bird of its feather while the bird is dry, going in the direction the feathers are grown. Then after a majority of the feathers are removed, use a heat source and singe down the remailing hairs.

Method 2: Another alternate method is boiling a pot of water up to 145 degrees temperature, dipping the bird into the hot water for approximately 3-5 minutes, remove from the water and pull in the opposite direction of the feathers to remove them.

Method 3: Same as above but melting parafin wax and dipping the bird multiple times with cooling inbetween, until you reach approximately 1/8th inch of wax. Then the feathers can be removed cleanly with a soft skin resulting.

Method 4: And one other alternate is skinning the bird after you have removed a majority of the feathers.

Recipe to come.

If anyone has another method, please share with everyone here.

Comment by Paul LaFerriere on August 20, 2009 at 10:22am

Ok, I do not see any new recipes! There must be some of you out there that have one or two. I am here to add another one for all of you that I made a week ago.
Honey and Apple Roasted Wild Duck

Ingredients:

(5) 1 - 1 1/2 lb wild duck

Grade A Wildflower Honey

(5) Cortland Apples pealed, cored, and quartered

(1) Vadalia Onion finely chopped

1 lb apple cider bacon or applewood bacon

1/4 cup Chopped Mint

Dry red wine

1 cup all purpose flour

Directions:

1. Allow one pound of duck per person.
2. Rinse and dry them thoroughly inside and out
3. Rub inside lightly with Kosher Salt.
4. Rub the outside with Grade A Wildflower Honey till you get a nice glaze
5. Lightly fold a pinch of chopped mint with one apple and a tsp of vadalia onion
6. In the cavity, insert the above mix
7. Place in an uncovered roasting pan
8. Cover breasts with three strips of bacon
9. Add 12 ounces of dry red wine, but do not pour over ducks
10.Cook in a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous), 15-20 minutes per pound for well done.
11. Baste frequently with drippings to which the dry red wine was added.
12. When done, remove ducks to a serving platter
13. Pour the drippings in a sauce pan and heat to where it just starts to boil. This is called a reduction.
14. Mix 1 cup of cold water with drippings and thicken with flour for gravy.

Serves 4-6

Enjoy!!

Comment by Paul LaFerriere on July 19, 2009 at 11:42pm

Hello everyone. It has been a very busy season now with the catering business. Things have finally picked up. I see no one has posted anything for quite some time! Come on now, there has to be more recipes out there. I am going to add a new one for you:

Venison Tacos
You all know how to make taco mixture, here is a slight twist for you. I do prefer venison ground meat, but with this recipe I add the following:

1 lb ground venison

1/2 lb ground lean pork

1/2 lb ground lamb

Ingredients

4 tablespoons light olive oil
2 Vadalia onions, finely chopped
3 tablespoons minced garlic
3 tablespoons ground cumin
1 teaspoon ground chipotle pepper
1 tablespoon Hungarian Paprika
1 1/2 teaspoons kosher salt
1 teaspoon Cayenne Pepper
1 12 oz can roasted chopped garlic and tomatoes
1 large red bell pepper chopped

Directions

1. In a large mixing bowl, mix the ground venison, lamb and pork together.

2. After mixing, set a 12-inch deep saute pan over medium heat and add the olive oil.

3. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes.

4. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute.

5. Add the chopped red bell pepper and cook for 4 minutes, stirring often.

6. Add the meat to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes.

7. Season with the chipotle pepper and the salt.

8. Add can of roasted garlic tomatoes to the pan and bring to a simmer.

9. Add remaining seasonings

10. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.

Serves 6-8

Enjoy!

Comment by Paul LaFerriere on May 25, 2009 at 5:08pm

Well Krista and Brian, GREAT RECIPES!!! Keep them coming. Good point on the bear meat too Krista. Many hunters that have never harvested a wild bear ( including me ) wouldn't know that. Tonight, I am making my BBQ Mesquite Dry Rub Wild Turkey Breast Wrapped In Apple Cider Smoked Bacon, because I harvested my first ever turkey today! I am rewarding myself with this for dinner with a baked potatoe and asparagus with a bernais sauce.

Comment by Brian on May 11, 2009 at 11:36pm

This is so easy it's funny.
Might cook this on my next camping trip. Try it out, and let me know what you think.

Prep time - 10 min - 1 hr (if marinade is used for meat)
Cooking time - 30 min

1 - 1 1/2 lbs of venison Cubed ( I marinade in worcestershire sauce for at least an hour)
1 - 16oz package of Great Value "Deluxe Stir Fry"
1 lb of pasta of your choice ( I used Linguine ) You can substitute rice if you prefer
2 boxes of Golden Curry sauce mix. (Asian food section in Walmart)( mild or spicy)
1 Tbsp course ground black pepper
1 tsp salt
2 cups water
2 Tbsp. olive oil

Begin cooking pasta in seperate pan as per directions on the box.
add 1 tsp salt or to taste if you like.

In a Cast iron skillet add olive oil on medium heat.
add cubes of venison (beef or chicken) and brown.
When venison has been browned stir in complete bag of stir fry veggies till hot.
Open 2 boxes of curry sauce mix (Wal-mart) and add 1 cup of water per box in seperate pan or if you prefer in the cast iron with the meat and veg. (NOTE: more water can be added for thinner gravy if you desire)

Mix sauce in with meat and vegatables till smooth.
Remove from heat.

Place noodles on plate cover with sauce mixture and enjoy.

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