Submitted by: Dawn Kunch

This works best with teal or mallards or wood ducks….a meal in itself or you could serve over rice!

Ingredients:

1 bag Freshlike mixed vegetables(with lima beans)

4-6 duck breasts sliced in small 1/2-1 inch peices and marinated 24hrs in equal parts Tony Chachere\’s Cajun Butter Marinade and Italian Dressing(any brand).

1/4 pound chopped bacon

butter

Directions: 

Place bacon in a hot skillet and cook until brown and crispy. add a couple pats of butter and add duck breast to pan straight from bag with some of the marinade.

In seperate pot boil mixed vegetables in waterfor 5 minutes and drain well.  After most of liquid is gone from sautee pan, add mixed vegetables and stir frequently. serve when almost all the liquid is gone from pan.

Great by itself but better served over Rice a Roni Chicken and garlic rice!

Submitted by: Matt Harris

This pheasant was taken on Sauvie Island, Oregon in early September.

These seasonal ingredients capture the grounds where the pheasant

habitated, Roasted Corn, Fresh Blackberries, Fresh Sage and Barley.

Great FRESH food with a great story.

Ingredients:

1 Whole Medium Sized Wild Pheasant-plucked

2 whole fresh corn

1 cup fresh barley

4 small leaves of fresh sage-minced

2 cups fresh picked blackberries

1 cup catsup

1 Tbl sp.whorshire sauce

1/2 cup brown sugar

1 Tble sp. Mustard

1 cup local apple cider

1 celery stick

1 carrot stick

Directions:

Fresh Blackberry BBQ Sauce:

In a bowl combine the following: 1 cup mashed blackberries, 1 cup

catsup, whorshire sauce, brown sugar, mustard, two fresh sage leaves

minced and 1/2 cup apple cider, blend until smooth.

BBQ Whole fresh corn until golden brown on low heat. Shave off corn on

one. This will be added to the bird stuffing.

Soak Barley overnight 12hrs in 3 cups water and 1/2 cup apple cider.

Boil barley in water until tender(approx.30min). Strain water and

cool. Add remainder minced sage, diced celery, diced carrot and

roasted corn. This will become your bird stuffing.

Rub bird in oil, salt and pepper

Stuff bird with your stuffing mixture.

On BBQ(mesquite suggested but gas will do)grill pheasant browning each

side on medium heat 10 minutes each side

Take bird off grill and place in baking pan. Smother bird in

blackberry BBQ sauce but leave a bit to baste throughout roasting in

oven. Place oven temp at 350. Roast Bird for 30-45 minutes or until

180 temped in the middle. Baste with sauce every 15min.

Serve with fresh grilled corn, stuffing and fresh blackberries

Description:
I was introduced to this recipe by Lem and Steve Ward, world famous decoy carvers from Crisfield, MD, many years ago. Lem told me this was his favorite way to roast a goose.

Ingredients:
- 1 Canada Goose
- 4 strips of bacon
- 2 packages of Green Giant, frozen, White and Wild rice mix
- One quart of select size, shucked oysters. (I like to use salty Chincoteagues)
- 1/4 cup melted butter
- Salt and pepper

Directions:
Wash and rinse goose with cold water. Dry the bird with paper towels. Thaw the rice, open packs and place in a bowl. Mix the rice with the quart of oysters liquid included. You may add salt and pepper or even a little cayenne pepper. Stuff the goose with the oyster-rice mix. Place the goose in a roasting pan, using a basting brush, paint the goose with the melted butter. Using toothpicks place the bacon (I like thick sliced) cross-ways on the back of the goose, salt and pepper. Place in oven and bake at 325 degrees for 2 hours. Meat should be just barely pink when sliced. Serve with the stuffing, and a side order of asparagus or veggie of your choice.

Additional:
Temp and time may be adjusted for your personal taste and doneness.

Description:
Dijon, Parmesan and a hint of horseradish give this toasty fish lots
of flavor. The preparation is so easy, it takes just 5 to 7 minutes to
get 4 servings ready for the oven.

Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Directions:
1. In a small bowl, combine the mayonnaise, 1 tablespoon cheese,
lemon juice, mustard and horseradish. Place fillets on a baking sheet
coated with cooking spray. Spread mayonnaise mixture evenly over
fillets.

2. In a small bowl, combine the bread crumbs, butter and remaining
cheese; sprinkle over fillets.

3. Bake at 425° for 13-18 minutes or until fish flakes easily with a
fork.

Yield: 4 servings

Description:
A quick and easy recipe for delicious Quail

Ingredients:
4 tablespoons brown sugar
1 cup salad oil
1 cup white cooking wine
1/2 cup teriyaki sauce
10 quail

Directions:
Combine first 4 ingredients.  Pour over quail and marinate for 2 hours.  Remove from marinade and bake at 325 degrees for 1 hour.

Yield: 10 servings

Description:
Hearty and comforting in any season!

Ingredients:
1 onion, chopped
2 large garlic cloves, minced
1/4 cup (1/2 stick) butter
1 cup minced bell pepper
1 stalk celery, minced
1 1/2 cups corn kernels
2 (14-ounce) cans cream-style corn
2 cups whipping cream
2 fresh cayenne chiles, minced
1 tablespoon honey
1/2 teaspoon white pepper
Salt and peper to taste
1 pound shrimp, peeled and deveined

Directions:
Saute the onion and garlic in the butter in a skillet for 1 minute.
Add the bell pepper and celery.  Cook for 1 minute.  Stir in the corn
kernels, cream-style corn, whipping cream, cayenne chiles, honey and
white pepper.  Simmer 15 minutes, stirring occasionally.  Season with
salt and pepper.  Add the shrimp and simmer for 5 minutes.  If shrimp
are frozen, simmer for 15 minutes.

Additional:
Yield:  6 servings

Tip:  If you aren’t fond of shrimp, they can be omitted.

Author: The Hunter’s Table Team

Ingredients:

1 lb grated Monterey Jack cheese

1 cup flour

1 cup milk

2 eggs

1 tsp salt

1 10-oz box frozen, chopped spinach (thawed & drained)

1/8 cup butter, melted

Directions:

1. Preheat oven to 375 degrees

2. Mix cheese, flour, milk, eggs, salt and spinach together in a large bowl

3. Coat a 9″x12″ baking dish with melted butter. Put spinach mixture into dish

4. Bake for 30 minutes. Cool 5 minutes before cutting.