Longleaf™ Grill » Fowl

Pheasant Normandy

bjc — Fri, 09 Oct 2009 19:02:52 +0000

Place the salt pork on the pheasant breast. Secure with kitchen twine. Heat the butter in a Dutch oven or flame proof metal casserole over medium-high heat. Brown the pheasant all over in the butter. Cover and simmer over medium-low heat for 15 minutes. Add the apples, sour cream, salt and pepper to pan. Stir in the Calvados. Heat, but do not allow to boil. Simmer, covered, for 30 minutes or until meat is fork tender. Remove and discard string. Serve hot with long grain and wild rice mixture and a green vegetable. Makes 2 to 4 servings.

Ingredients

2 thin slices salt pork
1 pheasant
2 tablespoons butter
6 apples, peeled, cored and sliced
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup Calvados or other apple brandy

Pheasant Soup

bjc — Fri, 09 Oct 2009 18:54:48 +0000

Debone the pheasant, reserving and chopping the giblets. Cut the meat into thin strips and brown in 2 tablespoons of the butter in a pot. Add water to cover and salt to taste. Simmer over low heat for about 35 minutes or until half cooked. Add the undrained mushrooms and 1 1/2 quarts chicken broth. Reduce heat and simmer for 1 1/2 hours.

Brown the reserved giblets in 1 tablespoon of the butter in a saucepan. Add cold water to cover and salt to taste. Simmer over low heat for 45 minutes. Strain and discard the solids, reserving the cooking liquid.

Heat the remaining 2 tablespoons butter in a soup pot. Add the flour and cook over low heat until brown, stirring often. Add the artichoke heart puree, liquids in which pheasants and giblets were cooked and 1 1/2 quarts chicken broth. Stir in the soy sauce and simmer for a few minutes. Add the pheasant, remaining mushrooms, salt to taste, paprika and sherry. Simmer for 10 minutes longer. Makes 10 servings.

Ingredients

1 pheasant
5 tablespoons butter
salt to taste
2 (4-ounce) cans mushrooms
3 quarts chicken broth
1/4 cup flour
1 (15-ounce) can artichoke hearts, drained and pureed
1/3 cup soy sauce
paprika to taste
1/2 cup sherry

Smoked Pheasant Breasts in Pepper Jelly

bjc — Fri, 09 Oct 2009 16:57:24 +0000

Combine the pheasant and milk in a large bowl and refrigerate for 30 to 45 minutes. Fry the bacon in a skillet, reserving drippings. Remove the meat from the milk and coat with bacon drippings and pepper jelly. Start a charcoal fire in a water smoker. Add water and the bouillon cubes to water pan. Place wet hickory chips on the fire. Place the meat on racks and smoke for 1 1/2 hours, basting twice with pepper jelly. Slice and serve. Makes 2 to 4 servings.

Ingredients

2 pheasant breasts
2 cups milk
4 bacon slices
1 cup pepper jelly
4 beef bouillon cubes

Saucy Apple Goose

bjc — Fri, 09 Oct 2009 16:34:36 +0000

Place the apples in the cavity of the goose. Place the goose on a rack in a roasting pan. Roast at 350 degrees for 20 minutes per pound. Combine the applesauce, jelly, cinnamon, nutmeg and corn syrup in a saucepan and mix well. Cook over low heat until the jelly is melted and mixture is well combined, stirring constantly. Reserve a portion of the baste for use as a sauce. Baste the goose frequently with the remaining mixture. Serve with the reserved sauce. Makes 4 to 6 servings.

Ingredients

2 apples, peeled and sliced
1 wild goose
1 (16-ounce) can applesauce
3/4 cup currant jelly
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup corn syrup

Delta Goose

bjc — Fri, 09 Oct 2009 16:29:29 +0000

Split the goose breast lengthwise. Rub the goose with salt, black pepper and red pepper. Make small slits in the breast. Insert 4 of the garlic cloves and two-thirds of the onions into slits. Place goose on a rack in a large pot with oil and 2 cups of the water. Cover, bring to a boil and steam until meat is tender. Remove goose from pot. Bring liquid to a boil and boil down until just drippings remain. Return the goose to the pot. Brown in drippings, turning to brown all over. Remove from the pot. Add the remaining garlic and onions to the pot and cook until tender. Add the remaining 1 cup of water. Cook until thickened, stirring constantly. Serve gravy over rice with goose. Makes 4 to 6 servings.

Ingredients

1 goose
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon red pepper
5 garlic cloves, sliced
3 onions, diced
1/2 cup vegetable oil
3 cups water

Wild Goose with Sour Cream and Mushrooms

bjc — Fri, 09 Oct 2009 16:22:48 +0000

Rinse and dry the goose inside and out. Cut off the neck and wing tips and reserve. Sprinkle the goose inside and out with garlic salt and paprika. Place on a rack in a roasting pan. Roast, uncovered, at 325 degrees for 1 hour or until golden brown and fat melts into the bottom of the pan.

Simmer the giblets, neck and wings tips in water to cover in a sauce pan to make a stock. Cook the celery, carrot and onion in hot oil in a medium skillet until tender and golden brown. Add 2 tablespoons of the flour to skillet and mix well. Add 1 cup stock and mix well. Add the rosemary, thyme, and salt. Stir the remaining 2 tablespoons flour into the sour cream. Stir into liquid in skillet.

Place the goose in a roasting pan. Pour the gravy and mushrooms over the goose. Roast, covered, for 2 hours longer or until tender. Makes 4 to 6 servings.

Ingredients

1 (5-to 8-pound) goose
garlic salt and paprika to taste
1 1/2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1/3 cup vegetable oil
1/4 cup flour
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
1 cup sour cream
1 (4-ounce) can mushrooms, drained

Lemony Dove

bjc — Fri, 09 Oct 2009 15:39:18 +0000

Melt the margarine in a large deep skillet or Dutch oven over medium-high heat. Add the lemon juice and Worcestershire sauce and mix well. Heat the mixture until very hot. Add the dove and brown them in this mixture. Reduce heat to low and simmer, uncovered, for 1 hour. Add salt and pepper. To serve, spoon cooking liquid over hot cooked rice and top with dove. Makes 4 to 6 servings.

Ingredients

3/4 cup (1 1/2 sticks) margarine
juice of 2 lemons
1 (10-ounce) bottle Worcestershire sauce
salt and pepper to taste
12 dove

Braised Dove Supreme

bjc — Fri, 09 Oct 2009 15:35:03 +0000

Coat the dove with flour. Brown in hot oil in a large ovenproof skillet. Remove dove and drain excess oil from skillet. Add the consomme, carrot, onion, celery and sherry and cook until slightly thickened, stirring frequently. Add the dove and bake at 325 degrees for 1 hour. Serve with brown rice pilaf. Makes 4 to 6 servings.

Ingredients

12 dove breasts
1 cup flour for coating
1 cup vegetable oil
2 (10-ounce) cans beef consomme
1 carrot, minced
1 onion, minced
3 ribs celery, chopped
1/4 cup cooking sherry

Dove with Wine

bjc — Fri, 09 Oct 2009 15:28:42 +0000

Roll the dove in flour seasoned with salt and pepper. Brown in hot oil in a large skillet. Drain off the drippings. Place the dove in a 2-quart baking dish. Combine he water, soup, celery and wine in a bowl and mix well. Pour over the dove. Bake, covered, at 350 degrees for 45 minutes. Makes 4 to 6 servings.

Ingredients

12 dove
flour
salt and pepper to taste
1/2 cup vegetable oil
1/2 cup water
1 (10-ounce) can cream of mushroom soup
1/2 cup chopped celery
1/2 cup red wine

Duck Tenders with Mushrooms

bjc — Fri, 09 Oct 2009 14:04:16 +0000

Cut the duck meat into strips. Coat with a mixture of flour, salt, pepper and sage. Brown in 1/2 cup hot butter in a heavy skillet over medium heat. Remove the meat. Add the mushrooms, onion and celery to skillet. Cook until tender, stirring occasionally. Add the duck, bacon, thyme, garlic salt and 1/4 cup butter to skillet. Simmer for 30 minutes, stirring frequently. Serve over hot cooked rice. Makes 6 servings.

Ingredients

breast meat of 4 large ducks
1 cup flour
dash salt and pepper
1 teaspoon sage
1/2 cup (1 stick) butter
1 cup chopped fresh mushrooms
1 cup chopped white onion
1 cup chopped celery
3 slices bacon, crisp-fried and crumbled
1/2 teaspoon thyme
1/4 teaspoon garlic salt
1/4 cup (1/2 stick) butter