"WATERFOWL NOTES"

HAPPY HALLOWEEN

ROARING ‘N

The forecast for the best waterfowl season in many years is now, most every area of the America’s waterfowl season is open or just a few weeks away. If this isn’t going to be the best in the past 25 years it will be the best in the 2000s.

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RECIPE

RICE STUFFED GOOSE BREASTS

6 ea snow goose breasts, deboned, skinned
Water, divided
Cider vinegar
Orange Marinade
3/4 cup white long grain rice
Kosher salt to taste
Red pepper to taste
1/2 cup fresh mint leaves, chopped
3 Tbls pine nuts
3 ea green onions, chopped
1 tsp orange zest
2 Tbls fresh orange juice
Olive oil, divided
DNG Waterfowl spice

Lay breasts on a flat working surface. With a sharp knife, cut a 2-inch long slit in one side of each breast. Insert knife and pivot inside breast with out enlarging opening, care not to cut through the opposite side. You now have a deep pocket in each breast. In a bowl place goose cubes, cover with water plus 1 tablespoon vinegar. Refrigerate, change water every 20 minutes with vinegar until water runs clear. Drain water and discard water. Pour off water and cover with Orange Marinade, refrigerate overnight. Discard marinade, shake dry. In a saucepan bring ¾ cup of water to a boil. Add rice; season with salt and pepper. Cook rice according to package directions. Add mint, pine nuts, onions, orange zest and orange juice, and one tablespoon oil. Fluff with a fork. In a skillet heat 2 tablespoons oil over medium-high heat. Sear breast on both sides. Remove from skillet. Stuff each breast with an equal amount of rice mixture, pack tight. Add 2 more tablespoons of oil to the medium hot skillet. Season breast with DNG Waterfowl spice. Place each breast in the skillet, add ½ cup of water. Cover and cook until meat is medium-rare. Serve hot with a fruit salad. Yield: 6 servings.

ORANGE MARINADE

1 cup fresh orange juice
1/4 cup soy sauce
1/4 cup oil
2 Tbls Mandarin Orange Serrano Jelly
2 Tbls tequila
1/2 tsp Cajun Chef’s Green hot sauce
1/4 tsp salt

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

JULY MARINADE

1/4 cup cornstarch
1/4 cup soy sauce
1 can (12-oz) Budweiser beer
2 Tbls DNG Waterfowl spice

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

PEACH MARINADE

1 cup peach drink
2 Tbls vegetable oil
2 Tbls DNG Jalapeno-Kiwi Jelly
1 Tbls honey
1 Tbls Dijon mustard
1 tsp fresh lime juice
1/2 tsp Cajun Chef’s Green Hot Sauce

In a saucepan whisk together all ingredients over low heat. Remove from heat when well combined. Allow to come to room temperature.

RECIPE

MEDITERREAN DUCK

4 ea large duck breasts, deboned, skinned
8 ea large duck thighs, skinned
Water
Cider vinegar
Peach Marinade
Olive oil
½ cup purple onion, chopped
4 clove garlic, minced

In a bowl place duck breasts & thighs, cover with water plus 1 tablespoon vinegar. Refrigerate, change water every 20 minutes with vinegar until water runs clear. Drain water and discard water. Pour off water and cover with Peach Marinade, refrigerate  overnight. Discard marinade, shake dry. In a high-side skillet heat oil over medium-high heat , brown duck breasts & thighs on all sides. Remove from skillet and set aside. Add onion and garlic, sauté. In a 3-quart casserole dish add duck, onion and garlic, peas, tomatoes, olives, lemon juice and Italian seasoning, cover and bake at 325 degrees F until bubbling and duck is cooked through and falling off the bone, 30 minutes to 1 hour. Remove bones, leave eat in place Yield: 4 to 6 servings.

RECIPE

STUFFED YELLOW SQUASH

2 ea snow goose breasts, deboned, skinned, cubed
Water
Cider vinegar
DNG Waterfowl spice
4 ea (8-oz) yellow squash
Kosher salt to taste
Red pepper to taste
2 Tbls Canola oil
1 ea red bell pepper, seeded, chopped course
2 ea green onions, chopped
1 clove garlic, minced
2 Tbls tomato paste
1 tsp chili powder
1/4 cup Parmesan cheese, grated

In a bowl place goose cubes, cover with water plus 1 tablespoon vinegar. Refrigerate, change water every 20 minutes with vinegar until water runs clear. Drain water and discard water. Pat meat dry with paper towels. In a Weston Deluxe EM-2 electric meat grinder, grind goose cubes, on a flat surface spread meat, sprinkle with DNG Waterfowl spice. Place on a dish, cover with plastic wrap and refrigerate 4 hours till overnight. Halve each squash lengthwise, slice a sliver from the rounded part of each half so it sits flat. Leaving a ¼-inch border, scoop out halves with a spoon, roughly chop flesh and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper and set aside. In a skillet heat oil over medium heat add reserved squash, bell pepper, onion whites and garlic. Cook, stirring, until bell pepper softens, 3 to 4 minutes. Add tomato paste and chili powder; cook 1 minute. Add goose meat; cook until browned, breaking up meat with a wooden spoon, about 3 minutes. Remove from heat and stir in cheese. Cover with foil, bake at 400 degrees F until squash is tender, about 30 minutes. Uncover and bake until top is browned, about 7 minutes longer. Garnish with onion greens. 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.

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