"WATERFOWL NOTES"

IT’S THAT TIME

Dove and teal season is just days away. Do you need dove decoys? How about an Air Dove for $ 11.99 or four hard body Dove decoys with wire/branch clip for  $ 11.50. Just call (281) 821-3795 and get yours on the way now.

DOVE & TEAL SEASON

Coming up this year is expected a super fine early teal season and the September dove season.

The following recipes can help make the eating part go well, the shooting part - you are on your own.

RELISH & SALSA

These salsas are great over grilled dove or teal, keep around to serve over duck and geese. Folks tell me they are great over roast pork, as well.

RED ONION & PEACH RELISH

1/4 ea red onion, sliced thin
2 ea (4-1/2 oz each) ripe peaches, skinned, seeded, sliced thin
1 Tbls honey
1 Tbls fresh lemon juice
1/8 tsp red pepper

In a bowl soak onion in cold water for 10 minutes to remove some of the bite. Drain, blot dry and discard liquid. Return onions to bowl. Add remaining ingredients. Allow to stand for 15 minutes. Serve over grilled duck or goose.

PINEAPPLE SALSA

2 cup fresh pineapple cut into ½-inch cubes
3 Tbls fresh mint, chopped
1 ea jalapeno pepper, seeded, chopped
2 Tbls fresh lime juice
1 Tbls brown sugar, or more to taste

In a nonreactive mixing bowl place mix all ingredients. Taste, adjust seasoning – sugar and lime juice. If pepper makes dish too hot, add 1 tablespoon of honey. Place all ingredients in separate containers and mix 5 minutes before ready to use. Yield: 4 servings.

TROPICAL-FRUIT SALSA

1 cup mango, diced
1 cup papaya, diced
2 Tbls cilantro, chopped
1 Tbls green onions, chopped fine
1 Tbls jalapeno, chopped fine
2 Tbls lime juice
1 Tbls honey

In a bowl combine all ingredients. If more liquid is needed use more beer.

RIO RANCH SALSA

1 cup cooked shrimp (90 count or smaller)
1/2 cup fresh tomatoes, chopped
1 Tbls cilantro, chopped
1 tsp oil
1 Tbls jalapeno, seeded, chopped
Salt to taste
Pepper to taste

In a bowl combine all ingredients.

SAUCES

These sauces work well with any number of grilled, fried or broiled dove and teal. Not bad for other types of meat and shrimp as well.

MUSTARD, MAPLE & PECAN SAUCE

1/4 cup Dijon mustard
1/4 cup pecans, chopped course
3 Tbls pure maple syrup
1 Tbls red-wine vinegar
1 tsp dried thyme leaves
1/2 tsp Cajun Chef’s Green hot sauce
Salt to taste

In a bowl combine all ingredients. Taste. Season with salt if necessary. Serve over grilled duck or goose. Yield: 4 servings.

BUTTER SAUCE

1/2 cup whipping cream
1/4 cup chicken stock
1/4 cup butter, melted
1/4 tsp nutmeg

In a saucepan over low heat mix together all ingredients, stirring constantly until fully mixed. Yield: 1 cup.

BOURBON BUTTER SAUCE

1/2 cup whipping cream
1/4 cup bourbon
1/4 cup butter, melted
1 Tbls Pickapepper sauce
1/4 tsp nutmeg

In a saucepan over low heat mix together all ingredients, stirring constantly until fully mixed. Yield: 1 cup.

MORE REMOULADE

1 cup Dijon mayonnaise
2 Tbls onion, chopped fine
2 Tbls celery, chopped fine
1 Tbls prepared horseradish
2 tsp fresh parsley, chopped fine
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp white pepper

In a bowl combine all ingredients by stirring. Serve cool. Note: Dijon Mayonnaise can be found with other mayonnaise in store if not add 2 tablespoons of Dijon mustard with ¾ cup mayonnaise.

SPICY REMOULADE

1/4 cup mayonnaise
2 Tbls prepared horseradish
2 Tbls Dijon mustard
1/2 tsp garlic, minced
1/2 tsp paprika
1/2 tsp fresh lemon juice

In a bowl combine all ingredients by stirring. Serve cool.

HONEY BAR B QUE SAUCE

1/4 cup honey
1/4 cup brown sugar
1/2 cup chipotle in adobo sauce
1 cup catchup
1/2 cup butter
1 Tbls salt

Ina saucepan add all ingredients, simmer over low heat, stirring occasionally for 20 minutes.

HONEY MUSTARD BAR BQ SAUCE

2 Tbls canola oil
1/2 cup red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 cup chicken stock
1/2 cup honey mustard
1/2 tsp allspice
1/2 tsp curry powder

In a saucepan heat oil over medium heat. Sauté onions until tender. Add vinegar and reduce by half, about 2 minutes. Stir in brown sugar, cook 1 minute. Whisk in broth, honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to simmer.

AVOCADO SAUCE

1 ea avocado, peeled, seeded, diced
1 cup purple onion, diced
2 Tbls water
2 Tbls canola oil
2 Tbls fresh lime juice

In a blender place all ingredients and pulse until blended and smooth.

DOVE & TEAL

If you have my cookbooks, you have quite a number of excellent dove and teal recipes. For those of you that don’t, just give me a call at (281) 914-3179 and any one of the five (5) books or all are available for $ 16.00 for the cookbook – The Waterfowl Cookbook, and $15.00 each for the other four – No two “Appetizers”; number three “Sandwiches & Sides”; number four “Casseroles” and the fifth  “Waterfowl Notes No 1”.

Note: It takes double the amount of meat from doves to match the teal. And, half the amount of teal meat to match large ducks.

BALSAMIC MARINATED GRILLED TEAL

8 ea teal breasts, deboned, skinned
1/2 cup balsamic vinegar
2 Tbls brown sugar
2 cloves garlic, minced
1 tsp dried rosemary, crushed
1/2 tsp Cajun Chef’s Green hot sauce
1/4 tsp kosher salt

In a non-conductive bowl combine vinegar, sugar, garlic, rosemary, hot sauce and salt. Tenderize breasts with a Jaccard Meat Tenderizer; add to marinate. If meat is not covered add more vinegar and sugar in ½ cup vinegar and 2 tablespoons of sugar. Seal, refrigerate, 4 hours. Remove breasts, allow excess to drip off. Discard marinade. Grill breasts 3 minutes on one side, flip and grill until meat is medium-rare. Transfer to a dish; cover loosely with foil and allow to rest 5 minutes before slicing ¼-inch thick. Yield: 4 servings.

SPICY TEAL FAJITAS

4 ea teal breasts, deboned, skinned
1 tsp cumin
1 tsp DNG Waterfowl spice
1/2 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp red pepper
2 Tbls Canola oil
2 Tbls butter
2 ea red bell peppers, seeded, sliced thin
1 ea purple onion, sliced thin
1 ea Jalapeno, seeded, sliced thin, chopped
2 Tbls fresh lime juice
1 cup lettuce, shredded
Sour cream as needed

In a shallow dish mix cumin, DNG Waterfowl spice, coriander, salt and pepper. Tenderize breasts with a Jaccard Meat Tenderizer. Rub dry spice mixture into both sides of each breast. In a skillet heat oil over medium-high heat. Sear breast about 2 minutes one side, flip and cook until medium-rear, about 2 to 3 minutes. Transfer to a dish, tent with foil to keep hot. Reduce heat to medium, stir brown bits off bottom of skillet with a wooden spoon. Allow butter to melt. Sauté bell pepper, onion and jalapeno until tender. Add lime juice, stir to incorporate through out. Stack tortillas and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice breasts crosswise, against the grain and serve with tortillas, peppers, onion, peppers, along with sour cream. Yield: 4 servings.

SPANISH TEAL & SHRIMP with NOODLES

2 ea teal breasts, cut into bite size pieces
12 ea medium shrimp, shelled, deveined
1 clove garlic, minced
1/2 tsp ground ginger
2 Tbls Dave’s Peppa Royale
4 Tbls peanut oil, divided
1 ea fresh lime, juiced
1/2 tsp cumin
1/2 tsp Randy’s Rub Me Tender
1/2 tsp Cajun Chef’s Green hot sauce
2 Tbls dry sherry
1/2 cup whipping cream
4 Tbls butter, melted (to toss)
4 cup cooked thin egg noodles, tossed with butter

Remove blood from teal. Discard liquid. Add to bowl the shrimp, garlic, ginger, Dave’s Peppa Royale, 1 tablespoon oil, half the lime juice, cumin, Randy’s Rub Me Tender and hot sauce; refrigerate 4 hours. In a high side skillet heat remaining oil over medium heat. Cook teal until medium-rare. Remove teal and keep warm. Add marinade and shrimp to skillet and bring to a boil. Remove shrimp and set aside. Add sherry and whipping cream; heat to bubbly. Add noodles to skillet, toss to coat and cook until hot. In a serving bowl place teal, shrimp and skillet mixture; toss to mix. Yield: 4 servings.

YUM YUM BAG COOKED TEAL

4 ea teal, cleaned, skinned
Water
Cider vinegar
Serendipity
1 ea turkey size cooking bag
all-purpose flour
1 btl standard Italian dressing
1 box Lipton beef soup
1 box Lipton onion soup
1 cup white onion, sliced into rings
1 ea green bell pepper, seeded, cut into strips
Salt to taste
Red pepper to taste
4 cup cooked white rice, hot
White wine

On a flat working surface cut each teal into 4 pieces – 2 thighs, cut breast down middle into 2 pieces, cut off back and discard. In a non-conductive bowl place teal pieces; cover with water plus 1 tablespoon cider vinegar. Refrigerate, change water with vinegar every 20 minutes until water runs clear. Remove teal pieces from water and discard water. Pat pieces dry with paper towels and wipe all over with oil. Place pieces on a plate and sprinkle all over with Serendipity. Cover with plastic wrap and refrigerate overnight. Place flour in turkey-bag according to directions and place into turkey bag. Add 1 cup water, soups, Italian dressing, onion, bell pepper, salt and pepper. Stir until mixed. Roast at 350 degrees F for 1-1/2 hours or until meat starts to pull away from the bones. Remove teal from bag and deboned, discard bones. Into a saucepan strain bag liquid through a wire strainer with a layer cheese cloth. Add one cup of white wine, if more liquid is required use more wine. Bring to a boil, reduce heat to simmer and cook until thickness of syrup. Serve on four plates, one cup rice with forth of meat over top and one forth of gravy over meat and rice. Yield: 4 servings.

DUCK & BEANS CHILI

8 ea Teal breasts, ground
1 Tbls Riverbed Steak Seasoning
2 Tbls Canola oil
1 cup purple onion, chopped
1/2 cup green bell pepper, chopped
1 clove garlic, chopped
2 Tbls chili powder
1 tsp paprika
1 tsp sugar
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1 can (10-oz) Rotel tomatoes and peppers
1 can (14-oz) kidney beans, drained and washed
1 can (12-oz) Budweiser

On a flat working surface spread out the ground teal, sprinkle Riverbed Stake Seasoning over meat. Cover with plastic wrap, cover, refrigerate for 4 hours. In a large saucepan heat oil over medium heat. Sauté onions, bell pepper and garlic until tender. Add duck meat, stir while cooking to break-up meat until browned. Stir in chili powder, paprika, sugar, cumin, oregano and salt. When well combined stir in Rotel tomatoes and peppers, beans and beer. Bring to a boil, reduce heat to low, cover and cook for 1 hour minimum. Yield: 6 to 8 servings.

TEQUILA TEAL DIANE

8 ea teal breast, deboned, skinned
1 tsp Sidewinder Searing Spice
2 Tbls butter
1 tsp garlic, crushed
1 cup fresh mushrooms, stems removed, sliced
¼ cup tequila
1 Tbls Pickapepper
¼ cup whipping cream
¼ cup beef broth
1 Tbls fresh cilantro, chopped fine

On a flat working surface tenderize meat with a Jaccard Meat Tenderizer. With your fingers rub in the dry spices. In a skillet melt butter over medium-high heat. Add teal, sear on one side and reduce heat to medium, flip and cook until medium-rare on the other. Add mushrooms and garlic; cook a minute or two longer, stirring constantly. Remove teal and drain on paper towels. Remove skillet from heat. Tip pan away from you – pan needs to be away from everything, over the sink or outside is best, Add tequila, take care it could ignite. With a long match or fire starter, all the time with pan away from you and tipped away from you, light the tequila. Allow it to burn out or burn for a minute. It can be extinguished with a lid over the skillet. Place back on medium heat and stir in Pickapepper, cream and broth. Return teal to skillet, coat with sauce and warm through. Place teal on plate and pour juice over meat, garnish with cilantro. Serve with green beans, hard bread and a fruit salad. Yield: 4 servings.

The new After The Hunt Cookbook – Waterfowl Notes No 1 is now available, it is an 80 page 8-1/2-by-11-inch book with recipes covering Appetizers, Marinates, Salads, Salad Dressings, Kabobs, Sandwiches, Grilling, Smoking, Frying, Oven Cooked, Casseroles, Vegetables, Sauces, Glazes, Relishes, Soups, Stews, with a section “Other” that covers Fish, Venison, Upland birds, Doves and more. There are “How-To” features on Cleaning Waterfowl, Transporting Waterfowl, Removing Blood from Waterfowl, Deep Fried Goose, Beer Can Waterfowl, Smoking, Chips, Charcoal, Mounting Waterfowl and a Waterfowl Hunter’s Journal. And with all After The Hunt Cookbooks, there are tips and jokes on most every page. Cost is $15.00 per book plus $ 3.50 shipping. Texas residents must pay 8-1/4% sales tax. All funds, not just profit, are to be sent to help a Texas Game Warden’s family. A recent Texas Game Warden, Justin Hurst, was tragically killed in a gun battle with a fleeing felon on his 34th birthday. Game Warden Hurst  leaves a wife and 4 month old son behind. Call (281) 914-3179 or email bfiedler@airmail.net with your request. Only another After The Hunt Cookbook is close to an equal.

If you haven't yet subscribed to the monthly "Waterfowl Notes", go to: MONTHLY NEWSLETTER SIGNUP. Fill in the information and start receiving the FREE recipes, tips, columns, etc in your email every month. Plus, find out the products and hunting tactics that really work.

DUCKNGOOSE.COM
21302 Old Ranch Road
Houston, TX 77073

EMAIL