recipes ?

Just a few ways

I have not done this yet but seen it on youtube.

You take a rabbit and cut along the spine next to the backstrap. Then you start to falay the meat down off of the ribs. Take it all the way off and leave the belly meat on it.

When you have this all off you lay this meat out and next to the backstrap you put spices and anything you want in there(in the video the guy put a kidney and some rabbit fat in there). Then you roll the backstrap up into the rib and belly meat (making a meat roll). Next you tie the meat roll off with some bacon. You can fry this up in a fry pan or on the grill (I think on the grill would be better).

If you want to see the video just go to youtube and look up ways to cook rabbit.

In past times I have alway just put my rabbit, squirrel, or pheasant in a baking dish and put cream of mushroom soup all over it then baked it at 350 deg.

I have also smoked and grilled it. For you smart guys out there. No it wasn't easy keeping it lit.

"...pretty narrow recipe book..." Gun shows, your local gun shop, public library, Amazon and most book stores are all good places to get wild game cook books. There's a fair number of game cookery sites on-line too.
"...don't turn gamey..." Game meat doesn't turn gamey. That comes from what the beastie was eating or poor handling in the field.

Here's one we do around the camp fire. Take any rodent (we've done rabbit, squirrell, and duck) and wrap them up in aluminum foil with spices of your choice, along with apple slices and/or onions if possible. Apple is especially good if you have it, especially on duck. Make sure you seal in the contents and wrap it very well several layers becuase the foil gets brittle after awhile in the heat. Then get a pile of coals from the fire with a shovel, set your package on top, and put more coals on top of it. Let it set for 30 minutes to an hour, depending on package size and animal. I've done this a bunch of times and it is excellent, especially after a day of hunting and you're really hungry! Also works in the back yard, try it out.

1) Easy and good Duck: Take filleted breasts (and legs/thighs if you wish), place on aluminum foil, pour on a goodly portion of frozen orange juice concentrate. Salt & pepper. Seal up foil, bake in oven or over coals.

2) Not so easy but really good Duck/Goose gumbo: First, cut filleted breasts (let's say about 5#'s) into roughly 1" cubes (bite size). Now brown these in hot oil (I prefer olive oil/bacon fat 50:50). Set aside. Cut up a couple pounds of good smoked sausage into bite size pieces and brown them. Set aside. Chop 2 large onions, or maybeso 2 1/2. Also chop up about 8 or 6 garlic cloves. Set aside. Now, make a dark roux. This is a key step--do it right! You need a good cast iron skillet, add about a 1/2 cup or so of lard or bacon greese, maybeso more, and a good dose of flour on pretty high heat. The ratio of grease to flour should make a thin paste. Now stir and stir, preferably with a wooden spoon. You CAN NOT stop stirring! This is going to take about 30-45 minutes if the heat is correct. You want it hot, but be very careful not to burn it. You are there when the color is like milk chocolate, maybeso a skosh darker. Now toss the onions & garlic in the roux and keep stirring till the onions are clear. (Knowing that you need enough roux to cook these onions in helps determine how much roux to make). Now, unless you were using a BIG cast iron pot, you need to transfer this roux & onion stuff to a big pot. Keeping it hot (very important), add a bunch of water and white wine, stirring constantly. Pretty soon you have "soup". Add the duck/goose and sausage. Add a good dose of worchestershire sause and a dose of liquid smoke, also salt and pepper. Put in some hot sauce, like Tobasco or whatever you prefer. Adjust to simmer. After about an hour or so, chop up a good handfull of cillantro and toss in the pot. You may have to add more water if it starts to get too thick--or a can of beer goes well (in the pot). After another hour, add a double handful of cut up okra. At this time of year, I find the best source of okra to be frozen cut available at the grocery store. Let all this keep simmering, the longer the better, at least 1 more hour. Cook up a batch of rice (not minute) and spoon the gumbo over rice. Actually, this gumbo is best the second time you reheat it. It sounds like a pain to build this, and kind of it is, but my goodness it's good! I like to make enough for at least 3 meals, that way the mess you make is more "acceptable".

3) In between on the "hassel" scale: Brown 4 duck breasts, as well as legs & thighs. Set aside. Chop up a couple of onions and slice a goodly bunch of mushrooms. Fry these in butter until the onions are opaque. In an oven usable pan or bowl with a snug fitting lid, layer the browned meat and onions/mushrooms. Now take a quart or so of heavy whipping cream and in a bowl mix in about 4 or 3 heaping tablespoons of prepared horseradish. Pour this over the meat, etc, cover and bake for about 1.5 hours, maybeso 2. Cook up some good quality noodles (or best yet, home made) and put the sauce/meat over the noodles. Really good! NOTE: A lot of people say "I don't like horseradish". Rest assured, when this is cooked, you do not taste horseradish, but if you leave it out, the sauce is really lacking. This recipe is also real good using Pheasant breasts, quail, grouse breasts, etc.

Enjoy!

Here are a couple:
Goose or duck breasts, tough beef roast, bottom round for example, 1 bottle of mild, medium, or hot giardinare,depending on your taste. Put meat in slow cooker empty bottle of giardinare on the top , I start at 2100 and it is done for dinner the next day.
Duck or goose breast cut in strips, marinate in terryaki (sp) sauce, stuff in large jalapeno peppers with pepper jack or chedder cheese, wrap in bacon and either bake or cook on a grill. Works well with dove also.


Len

Fisrst, you must have a Goose or Duck.
And some salt.


Geese and Ducks are Awsome when baked or fryed in their own greese... ;}.

I hunt Geese in late April, when they arrive to our new found "Spring", and are chubby, but not yet nested.
I later hunt Geese in late August when the yearlings are congregated along sloughs and fly straight in a line. We call them "Canadian Drumsticks" as all of them have fat chubby legs from walking up that point of their lives.(I hunt them in their first days of flight, unscattered.)

Pluck your Bird immedetly after shooting them, so the feathers pull out without ripping the skin or taking the fat off. blowtorch off the hairs.
Gut them immedatly also.(Some dont here, when its cold in the Spring)

Cut them in half and bake in a baking pan with foil over it, untill the meat pulls away from the bone. It should be sizzling by them.....They will fall apart if you cook them at 300* untill done.Crispy skin, juicy dark meat.....
We chop up the meat and pour the drippings all over them and salt to taste.

Young Geese can be chopped up like a Chicken and fryed in their own grease, like a hamburger.
No blood and pulled from the bone.
Salt to taste, and dip in the drippings.......
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!