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Duck & Goose Recipes

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

Hello Shane,

See below for several recipes.


Wild  Duck  Or  Goose

1 wild duck or wild goose
1/2 onion
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

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)
Red wine

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.
Wild  Goose

1 wild goose
Salt & pepper
2 apples, sliced
1 onion, sliced
2 stalks celery, chopped
Bacon drippings
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

 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.
Goose  Gumbo

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
Goose meat
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.

Redeemer Rolls

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,
> Jane

Hello Jane,

I cannot find a recipe called"redeemer rolls.". I did find one recipe called "redeemer bread."

See below.



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.
Redeemer Bread
 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.

Harvey's Restaurant Tartar Sauce

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 

Oysters on Horseback

"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

12 oysters
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.

Polish Recipes

Polish Buzz.Com


Polish Recipes

My Grandma's


Pork Chops  in Sour Cream 
4 servings

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. 


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