Fowl and Upland Game Recipes (Grouse, Pheasant, Turkey, Duck, Goose etc.)
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1-10 to 12 pound wild turkey (fresh or frozen will work)
12 Tablespoons unsalted butter softened
4 Garlic cloves minced
1/2 Teaspoon salt
1/2 Teaspoon ground pepper
Directions:
Begin preparing the turkey the night before you plan to bake it. Combine butter, garlic, salt and pepper until mixture is smooth. Loosen the turkey's skin with your fingers being careful not to tear it. Rub the turkey inside and out with the spice butter mixture especially under the breast skin. Cover with plastic wrap and refrigerate overnight. Remove turkey from refrigerator at least 1 hour before cooking.
Preheat oven to 425 degrees F. Grease rack in roasting pan. Place turkey breast side down in roasting pan. Cook for 1 hour reducing oven temperature to 350 degrees F after the first 20 minutes.
Turn turkey breast side up and avoid tearing skin or piercing the flesh. Baste the turkey with accumulated stock and juices. Allow a total roasting time of about 13 to 15 minutes per pound or until turkey has internal temp of 160 degrees F. Continue basting at twenty minute intervals for remainder of roasting time. Cover breast with aluminum foil if it appears to be browning to quickly but keep basting breast under foil.
Remove the turkey from oven and cover with foil, let rest for about 20 minutes before carving.
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion chopped (about 1 cup)
2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves , crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 3/4 cup Chicken Broth Chicken Stock
1 cup Picante Sauce
1 tablespoon sugar
1 can (about 15 ounces) black beans , rinsed and drained
1 can (15.25 ounces) whole kernel corn , drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Serve with warm restaurant-style tortilla chips. Ready in about an hour.
turkey recipe chili recipe
Wild turkey breast
½ c. soy sauce
½ c. water
2 T. brown sugar
2 T. olive oil
½ tsp. crushed garlic
¼ tsp. black pepper
1 T. lemon juice (fresh squeezed)
¼ tsp. Tabasco sauce
Make:
Cut meat into strips 1" long by about ¼" thick. Mix all other ingredients together. Add the turkey meat strips and marinate overnight. Drain meat, keeping the marinade. Grill on low-medium heat for 10 minutes, basting with the marinade.
Roast Wild Turkey Recipe
Ingredients:1-10 to 12 pound wild turkey (fresh or frozen will work)
12 Tablespoons unsalted butter softened
4 Garlic cloves minced
1/2 Teaspoon salt
1/2 Teaspoon ground pepper
Directions:
Begin preparing the turkey the night before you plan to bake it. Combine butter, garlic, salt and pepper until mixture is smooth. Loosen the turkey's skin with your fingers being careful not to tear it. Rub the turkey inside and out with the spice butter mixture especially under the breast skin. Cover with plastic wrap and refrigerate overnight. Remove turkey from refrigerator at least 1 hour before cooking.
Preheat oven to 425 degrees F. Grease rack in roasting pan. Place turkey breast side down in roasting pan. Cook for 1 hour reducing oven temperature to 350 degrees F after the first 20 minutes.
Turn turkey breast side up and avoid tearing skin or piercing the flesh. Baste the turkey with accumulated stock and juices. Allow a total roasting time of about 13 to 15 minutes per pound or until turkey has internal temp of 160 degrees F. Continue basting at twenty minute intervals for remainder of roasting time. Cover breast with aluminum foil if it appears to be browning to quickly but keep basting breast under foil.
Remove the turkey from oven and cover with foil, let rest for about 20 minutes before carving.
Roast Wild Turkey Recipe
Black bean and corn Turkey chili recipe
Ingredients:1 tablespoon vegetable oil
1 pound ground turkey
1 large onion chopped (about 1 cup)
2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves , crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 3/4 cup Chicken Broth Chicken Stock
1 cup Picante Sauce
1 tablespoon sugar
1 can (about 15 ounces) black beans , rinsed and drained
1 can (15.25 ounces) whole kernel corn , drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Serve with warm restaurant-style tortilla chips. Ready in about an hour.
turkey recipe chili recipe
Barbecued Wild Turkey Strips
Ingredients:Wild turkey breast
½ c. soy sauce
½ c. water
2 T. brown sugar
2 T. olive oil
½ tsp. crushed garlic
¼ tsp. black pepper
1 T. lemon juice (fresh squeezed)
¼ tsp. Tabasco sauce
Make:
Cut meat into strips 1" long by about ¼" thick. Mix all other ingredients together. Add the turkey meat strips and marinate overnight. Drain meat, keeping the marinade. Grill on low-medium heat for 10 minutes, basting with the marinade.
Wild turkey recipe barbcue turkey recipe
Pheasant Stir Fry
Ingredients:
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon minced fresh ginger root or 3/4 teaspoon ground ginger
1 Tablespoon chicken bouillon granules
1-1/3 Cups water
1 Boneless skinless pheasant breast (@3/4- pound) cut into strips
2 Tablespoons vegetable oil
1 Cup broccoli florets
1 Cup julienne carrots
1 Cup julienne celery
1 Cup julienne onion
1 Cup snow peas
Directions:
In a bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water and set aside.
In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 or 4 minutes. Remove from heat.
Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.
Add celery, onion and peas; stir-fry until the vegetables are tender, about 4 to 5 minutes.
Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.
Return meat to pan and heat through.
Pheasant recipe stir fry recipe
Basic Barbecued Pheasant
Ingredients:
1 pheasant, cut into pieces
1 pheasant, cut into pieces
1 cup barbecue sauce
1/4 cup melted butter
1/4 teaspoon salt
1/8 teaspoon paprika (optional)
1/4 teaspoon black pepper
Preparation: Preheat grill to medium-high heat. Brush with melted butter then sprinkle pheasant pieces with salt, paprika, and black pepper. Place on grill. Cook for 15-20 min., turning occasionally. Baste with barbecue sauce frequently throughout cooking process. Reduce heat to medium and cook for an additional 10 minutes. Remove from heat and serve
Serves 4
Pheasant recipe
Pheasant recipe
Pheasant Curry With Coconut Milk And Red Chilli
Author: Dan Toombs
Recipe Type: Main
Prep time:
Cook time:
Total time:
Serves: 4
This recipe can be used with chicken, quail, partridge and leftover turkey with equally good results.
Ingredients
- 1 pheasant cut into 6 pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 100g thick Greek yogurt
- Juice of one lime
- 2 tablespoon ghee or olive oil
- 2 onions – finely chopped
- 1 fresh red chilli – finely chopped
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 large pinch saffron
- 1 tablespoon garam masala
- 400ml coconut milk
- 25 cashews ground in a little water
- Juice of ½ lemon
- Coriander leaves, to garnish
Instructions:
- Mix the yogurt, lime juice, ginger and garlic in a glass bowl and add the pheasant pieces.
- Allow to marinate for at least eight hours and up to 24 hours.
- When ready to cook, heat the ghee/olive oil in a large saucepan or wok.
- Add the chopped onions and fry until nice and soft – about 5 minutes.
- Now add the cumin powder, coriander powder, garam masala and chopped chilli and fry for a further 5 minutes.
- Add the pheasant pieces, retaining the marinade and brown them with the onions for about five more minutes and then remove the pheasants pieces from the pan.
- Place the onion mixture into a blender and add the coconut milk, the remaining marinade and about 200ml water. You could just use a handheld blender if you have one.
- Blend to either a fine or chunky sauce depending on you preference.
- Bring the sauce back to a simmer and add the saffron and the ground cashews.
- Return the pheasant legs to the curry and allow to simmer for about 40 minutes until the pheasant leg meat is nice and tender.
- Add the breast meat pieces and cook for a further 10 minutes until just cooked through.
- Check for seasoning, squeeze the lemon juice over the sauce and serve over rice with a spoonful of coriander chutney
Thanks to - Source: http://www.greatcurryrecipes.net/2012/11/27/indian-food-recipes-pheasant-curry-with-coconut-milk-and-red-chilli/
Pheasant cooked on the bone Pheasant recipe
Pheasant Curry With Coconut Milk And Red Chilli
Author: Dan Toombs
Recipe Type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 pheasant cut into 6 pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 100g thick Greek yogurt
- Juice of one lime
- 2 tablespoon ghee or olive oil
- 2 onions – finely chopped
- 1 fresh red chilli – finely chopped
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 large pinch saffron
- 1 tablespoon garam masala
- 400ml coconut milk
- 25 cashews ground in a little water
- Juice of ½ lemon
- Coriander leaves, to garnish
- Mix the yogurt, lime juice, ginger and garlic in a glass bowl and add the pheasant pieces.
- Allow to marinate for at least eight hours and up to 24 hours.
- When ready to cook, heat the ghee/olive oil in a large saucepan or wok.
- Add the chopped onions and fry until nice and soft – about 5 minutes.
- Now add the cumin powder, coriander powder, garam masala and chopped chilli and fry for a further 5 minutes.
- Add the pheasant pieces, retaining the marinade and brown them with the onions for about five more minutes and then remove the pheasants pieces from the pan.
- Place the onion mixture into a blender and add the coconut milk, the remaining marinade and about 200ml water. You could just use a handheld blender if you have one.
- Blend to either a fine or chunky sauce depending on you preference.
- Bring the sauce back to a simmer and add the saffron and the ground cashews.
- Return the pheasant legs to the curry and allow to simmer for about 40 minutes until the pheasant leg meat is nice and tender.
- Add the breast meat pieces and cook for a further 10 minutes until just cooked through.
- Check for seasoning, squeeze the lemon juice over the sauce and serve over rice with a spoonful of coriander chutney
Sour Cream Smothered Grouse
Ingredients:
2 Ruffed grouse cut in halfSalt & pepper
Flour
1/2 tsp Thyme
1/8 lb Butter (about 6 tablespoons)
2 green onions
1/4 lb Mushrooms, sliced
1 c Sour cream at room temperature
1/4 c Chicken broth
1 ts plum jelly
Make it:
Roll the bird pieces in flour, salt, pepper, and herbs.
In a skillet saute the bird pieces in 3 tablespoons of the butter.
Remove grouse pieces and saute the green onions and mushrooms in same skillet, using the remaining butter.
Mix sour cream, chicken broth and plum jelly.
Place grouse in casserole dish, pour green onions and mushrooms then sour cream mixture over grouse.
Cover and bake in 350 F oven for 45 min. - 1hour.
Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through.
Grouse recipe wild game recipe
Simple Duck Breast Recipe
This a simple but good Duck Breast recipe.Ingredients:
2-4 Duck Breasts
Bacon
Italian Dressing
Grill
To make:
Cut each breast in half
Marinate overnite in Italian dressing (or at least 3-4 hours)
Wrap in bacon
and grill medium rare. (Duck is best a little medium rare- keeps it from getting to dry)
Simple Duck Recipe Wild Game Recipe
Southern Comfort Cranberry Orange Glaze
Ingredients:Multiple duck breast fillets (Glaze makes 16 servings)
Cooking Directions for duck:
Preheat oven to 450°. Remove excess fat from duck. Score the duck fat in a crisscross pattern. Heat a large sautee pan. Place duck breasts skin side down. Render duck breast in own fat approximately 1-3 minutes. Place in oven and bake until internal temperature is 160°. Serve with Southern Comfort Cranberry Orange Glaze.
Glaze Ingredients:
3/4 cups pineapple juice
2 cups orange juice
2-3/4 cups cranberry juice
1/2 cups Southern Comfort
1 cups dry white wine
1 cups red burgundy wine
3 large thyme sprig
2 medium shallot (or mild onion)
1/2 cups granulated sugar
1/2 cups raspberry pureed
Cooking Directions:
Place first 5 ingredients in a large saucepan and reduce. Add remaining ingredients. Reduce until a nap consistency. Source: Southern Comfort Company
about 16 servings of the Glaze
Source: Southern Comfort Company
Duck Recipe
Grilled Goose Recipe
Ingredients:
1 goose 8 - 10 lbs thaw 1st if frozen
Note:
Save giblets, neck and Liver for other uses another day.
Make it:
Time: About 2/12 hours before serving time
Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as Directed by manufacturer (this is very important)! (or follow manufacturer's directions if using covered gas or electric grill).
Discard fat from body cavity. Rinse goose with running cold water and drain well; pat dry with paper towels.
Fasten neck skin to back of goose with 1 or 2 skewers. With goose breast side up, lift wings toward neck, then fold under back of bird. With string, tie legs and tail together.
With fork, prick goose skin in several places.
Place goose, breast side up, on grill over drip pan. close grill; roast about 1 1/2- 2 hours (depending on size)or until goose is fork-tender, adding briquettes to each side of drip pan at the end of each hour as manufacturer directs.
Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone.
Goose is done when meat thermometer reaches 180 degrees Fahrenheit and thickest part of leg feels soft when pressed with fingers protected by paper towels.
Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through. Place goose on platter; remove skewers and string. Let stand 15 minutes for easier carving.
Side Serving suggestion:
Ingredients:
6-8 potatoes
1 onion
6 tbsp Rendered Goose Fat (from fat removed from goose and/or grease from drip pan)
Salt and Pepper to taste
Make it:
Slice potatoes and onion. In a 12” non-stick pan, heat goose fat until hot.
Carefully place potatoes in pan and quickly add onion. Let sit in pan 1 minute then turn with a non-scratching spatula. Repeat this 3 to 4 times until the onion is soft and potatoes are crisp. Some potatoes will be crisp and some will be soft. Add additional goose fat or oil if needed.
Salt and pepper to taste then serve.
Goose recipes wild game recipes
1 goose 8 - 10 lbs thaw 1st if frozen
Note:
Save giblets, neck and Liver for other uses another day.
Make it:
Time: About 2/12 hours before serving time
Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as Directed by manufacturer (this is very important)! (or follow manufacturer's directions if using covered gas or electric grill).
Discard fat from body cavity. Rinse goose with running cold water and drain well; pat dry with paper towels.
Fasten neck skin to back of goose with 1 or 2 skewers. With goose breast side up, lift wings toward neck, then fold under back of bird. With string, tie legs and tail together.
With fork, prick goose skin in several places.
Place goose, breast side up, on grill over drip pan. close grill; roast about 1 1/2- 2 hours (depending on size)or until goose is fork-tender, adding briquettes to each side of drip pan at the end of each hour as manufacturer directs.
Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone.
Goose is done when meat thermometer reaches 180 degrees Fahrenheit and thickest part of leg feels soft when pressed with fingers protected by paper towels.
Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through. Place goose on platter; remove skewers and string. Let stand 15 minutes for easier carving.
Side Serving suggestion:
Ingredients:
6-8 potatoes
1 onion
6 tbsp Rendered Goose Fat (from fat removed from goose and/or grease from drip pan)
Salt and Pepper to taste
Make it:
Slice potatoes and onion. In a 12” non-stick pan, heat goose fat until hot.
Carefully place potatoes in pan and quickly add onion. Let sit in pan 1 minute then turn with a non-scratching spatula. Repeat this 3 to 4 times until the onion is soft and potatoes are crisp. Some potatoes will be crisp and some will be soft. Add additional goose fat or oil if needed.
Salt and pepper to taste then serve.
Goose recipes wild game recipes
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