On 10 Oct 2007 at 18:20, shane wrote:
> Hi there my name is Shane and i was wondering if you had a recipe for
> wild duck and geese if you do I would love to get it off of you thanks
See below for several recipes.
Wild Duck Or Goose
1 wild duck or wild goose
1 to 3 strips bacon
2 glasses water
Salt and pepper
Take 1 well cleaned duck or goose and salt and pepper inside and
outside of fowl. For duck, place 1/2 onion in cavity. For goose,
use 1 large onion. For duck, place 1 1/2 strips of bacon over breast.
For goose, use more bacon. Place fowl on rack in roasting pan. Add 2
cups water and cover. Bake at 325 degrees for 4 1/2 hours.
Bbq Wild Duck
Salt & pepper
1 tbsp. lemon juice
1 tbsp. ketchup
2 tbsp. A-1 Sauce
2 tbsp. Worcestershire
1 tbsp. butter
1 tsp. lemon juice
1/8 tsp. Tabasco
1 tsp. flour
Clean bird and split open down the back; flatten. Dust with salt
and pepper; rub with lemon juice. Place in large, covered skillet.
Prepare sauce with remaining ingredients. Cover prepared bird and
dot with butter. Bake, covered and baste often.
Spicy Roast Duck
1 wild duck
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. whole allspice, cracked
1 bay leaf, crumbled
Rub duck inside and out with mixture of flour, salt, pepper and allspice.
Sprinkle bay leaf pieces over top. Place on rack in roaster (arranging
several ducks close together helps prevent drying). Bake, covered in slow
oven (325 degrees) for 2 1/2-3 hours, or until tender.
It's a good idea to wrap each duck in foil the last hour of roasting.
Creole Wild Duck
1 wild duck
1 can tomatoes (1 lb. can)
1 c. water
1 bay leaf
1 med. onion, chopped
1 can tomato sauce (8 oz. can)
1/4 c. bell pepper
1/4 c. celery
1 tsp. liquid crab boil
Salt, pepper, chili powder to taste
Parboil duck in water to cover, with 1 teaspoon soda and 1 teaspoon
liquid crab boil. Remove duck from water and place in baking pan with
tight cover. Mix tomatoes, water, tomato sauce, onion and spices and
pour over duck. Bake in 300 degree oven for about 3 hours.
Smoked Wild Duck
Wild ducks (allow 1 duck per person for hearty eaters)
Soak ducks in milk for 4 to 5 hours. Take ducks out of milk.
Salt and pepper inside and out. Cut up apples and onions.
Use a pit that cooks with smoke only. Put ducks on pit and cook
slowly with smoke from fire until ducks are tender. Add hickory
chips to fire for flavor.
Make a marinating sauce of melted butter, red wine, salt, and pepper.
Baste ducks often while cooking. Cook 2 to 4 hours, depending on size
of ducks and temperature of fire.
1 wild goose
Salt & pepper
2 apples, sliced
1 onion, sliced
2 stalks celery, chopped
4 bacon slices
Rub inside of goose with salt and pepper. Stuff loosely with sliced
onion, apple and celery.
Brush bacon drippings or margarine lightly over entire body. Place
bacon slices over breast.
Roast in 325 degree oven in covered roaster, adding two cups liquid
to roaster or wrap breast in aluminum foil and roast in open pan,
adding liquid. Baste frequently. Roast 15 minutes per pound or until
tender. Remove stuffing and serve.
Roast Wild Goose
10 slices bacon
1/8 tsp. garlic powder
1 tbsp. dried parsley flakes
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. nutmeg
1/2 tsp. poultry seasoning
2 c. chicken stock (broth or bouillon)
1 lg. onion, sliced
Favorite dressing mix (opt.)
Prepare goose and stuff with favorite dressing. Place goose in
roasting pan. Mix dry seasoning together. Dip bacon slices in
the seasonings and place on the goose. Surround the bird with
chicken stock and onion slices. Roast, uncovered for 15 minutes
at 400 degrees. Reduce heat to 350 degrees, cover and roast for
2 to 3 hours depending on the age and weight of the goose.
Half a goose or the breast may be roasted in the same way.
Cook Goose First:
1 wild goose and giblets (or ducks)
3 qts. water
1 onion, chopped
2 ribs celery, chopped
1 tbsp. salt
1 tsp. pepper
1 bay leaf
Simmer goose and giblets in water with onion, celery and seasoning
for 1 1/2 to 2 hours, or until tender. Remove goose from stock;
strain stock and reserve. When goose is cool, bone and cut into
large pieces; chop giblets.
To Make Gumbo:
1 c. flour
1 c. bacon drippings
3 med. onions, chopped
4 ribs celery, chopped
2 cloves garlic, crushed
Stock from goose plus water to make 3 qts., heated
1 sm. (8 oz.) can tomato sauce
1 pkg. frozen cut okra
2 tbsp. Worcestershire sauce
1/2 tsp. Tabasco
1 tbsp. salt
1 tbsp. pepper
Rice-Stuffed Wild Goose
1 (10-12 lb.) wild goose
1/4 c. butter
2 c. uncooked rice
1/2 c. chopped onion
1/2 c. chopped celery
2 c. water
2 chicken bouillon cubes
1/2 tsp. parsley flakes
1 tsp salt
1/2 tsp. thyme
1/2 tsp. pepper
6 slices bacon
Clean goose. To make stuffing, melt butter in large skillet,
add rice, onion, and celery. Cook slowly, stirring constantly,
until rice is lightly browned. Add water, bouillon cubes,
parsley, and seasonings. Cover and simmer 20 minutes or until
rice is tender (adding more water if rice begins to stick).
Set aside to cool. When stuffing is cool enough to handle, fill
and truss goose. Place in roasting pan, breast side up. Cover
breast with bacon slices and roast 25 minutes per pound, basting
occasionally. Serves 15.
On 16 Oct 2007 at 10:07, Jane wrote:
> The name of the recipe is Redeemer Rolls. This is an old southern
> recipe that was served at church suppers as far back as 50 years ago.
> The only thing I can remember is they were like a dinner roll but kind
> of sweet. I have looked everywhere and cannot find one. Thank you,
I cannot find a recipe called"redeemer rolls.". I did find one recipe
called "redeemer bread."
Pour 2 c. boiling water over
1 c. All Bran cereal
3/4 c. shortening
1 tbsp. salt
3/4 c. sugar
Cool to lukewarm. Dissolve 2 packages yeasts in 1/2 cup warm water.
Add to cooled mixture. Add 2 slightly beaten eggs. Add 6 1/2 to 7
cups flour; knead, let rise, punch down and put in greased pans and
let rise again. Bake at 350 degrees for 30 minutes.
Timm In Oregon Sent these recipes:
Mississippi Redeemer Rolls
2/3 cup boiling water
1 cup all bran nugget cereal, not flakes
1/2 cup butter or margarine
1/4 cup brown or white sugar
1/4 cup nonfat dry milk
1 teaspoon salt
2/3 teaspoon baking powder
1/4 teaspoon baking soda
1 package yeast, granular or compressed
1/3 cup lukewarm water
1 large egg, beaten
2-1/2 cups all purpose flour
In a mixing bowl, pour 2/3 cup boiling water over the cereal, butter and
sugar; set aside to cool.
Combine the flour, nonfat milk, salt, baking powder, and baking soda.
Dissolve the yeast in lukewarm water. Add the beaten egg and yeast
solution to cooled bran mixture. Stir in the flour mixture; cover and let
rise until double in size in a warm, draft free place. Punch the batter
down, pull off small pieces of dough and roll smooth; place in greased
muffin pans. Cover and let rise until double in size, about 1 hour. Bake
the rolls at 400F degrees until top crust is brown, about 15 to 20
minutes. Yield: about 24 rolls.
For loafs and rolls
1 stick butter
3/4 cup honey
1 tablespoon salt
2 packages of dry yeast
1/2 cup warm water at 110F degrees
2 large eggs, slightly beaten
6-1/2 cups all purpose flour
Pour 2 cups of boiling water over the cereal, butter, honey and salt
mixture. Stir to mix and then let cool until lukewarm.
Dissolve the dry yeast in 1/2 cup of warm 110F degree water. Add the yeast
mixture to the cooled cereal mixture and then add the eggs and flour. The
bread will be too sticky to knead so just mix well.
Cover and let rise for 60 to 90 minutes, until double in size. Punch down,
divide in half and place into two large, greased loaf pans. Let rise for
another 30 minutes and then bake at 350F degrees for 30 minutes.
This recipe can also be used to make rolls by making balls of dough and
placing in muffin tins and letting rise for about 30 minutes. Bake the
rolls at 400F degrees for about 15 minutes and the top crust is brown.
Unfortunately, the restaurant closed some years back --- but I don't know when.
It was called "Harvey's" and was regarded as "The Restaurant of Presidents"
in Washington, DC --- and was frequented by J. Edgar Hoover, former FBI Director.
They had a superb tartar sauce which surpasses everything I have had.
Thank you and good luck.
Very much enjoy and appreciate your outstanding website and continuing
"Angels on Horseback" were a very popular appetizer in Victorian England.
"Devils on Horseback" are prepared the same way, but are spicy. There is
another kind of "Devils on Horseback" in which the oysters are replaced
by pitted prunes.
Angels on Horseback
Yield: 1 dozen appetizers
1/2 cup dry white wine
1 clove garlic, chopped
salt & pepper to taste
12 shucked oysters
6 slices lean bacon
Mix the wine, garlic, salt and pepper together. Add the oysters and
marinate 10 to 20 minutes. Preheat the broiler. Cut each bacon slice
in half and wrap each oyster with a piece of bacon, securing with a
toothpick. Broil on both sides until the bacon is crisp. You may also
cook these "angels" on an outdoor or rangetop grill. They can be served
on buttered toast points or can be placed back in their shells for serving.
Devils On Horseback
2 oz. dry white wine
2 cloves of garlic, chopped
Tabasco sauce to taste
Salt and pepper to taste
6 slices of bacon
12 buttered toast points (optional)
Preheat the broiler.
Shuck the oysters and reserve the juice and half the shells.
Mix the juice with the wine, garlic, Tabasco, salt and pepper and
then marinate the oysters in this for ten minutes.
Cut the bacon strips in half and wrap each oyster with half a bacon
slice and secure with a toothpick.
Broil on a baking sheet or in their shells, turning once, until the
bacon is crisp and the edges of the oysters have curled.
They can be served on buttered toast points, (triangle shaped pieces
of toast), or in their shells.
Pork Chops in Sour Cream
Pork chops (3/4" thick)
1/2 c Sour cream
1 tb Sugar
2 tb Vinegar
1/2 c Water
Salt and Pepper to taste
Salt and pepper the pork chops on both sides and fry in butter until brown.
Mix together vinegar, sugar, water and pour the mixture over the chops. Bring
to boil, reduce heat and simmer gently about 1 1/4 hours or until chops are
tender. Add sour cream and heat to just under boil.