Goose-in-a-Bag Ducks may be baked the same way. 1 large wild goose, cleaned and drawnGarlic powderSalt and pepper, to taste1 medium onion1 rib celery1 medium apple1 stem fresh parsley2 tablespoons flour1 (10 1/2 ounce) can beef bouillon1 cup red wine Sprinkle cavity of bird with garlic powder, salt and pepper. Quarter onions, celery and apple [...]

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Heavenly Dove 6 doves, cleaned and dressed*Flour2 tablespoons butter or margarine1/8 teaspoon thyme1/8 teaspoon rosemary1 teaspoon parsley, finely chopped1 (4 ounce) can mushrooms, drained1 cup Sauterne1 teaspoon salt1 medium onion, finely chopped * Quail or squab may be substituted for doves. Cut doves along backbone; butterfly by removing the large bones of the lower back [...]

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Venison, Moose or Elk Roast 2 to 3 pounds meat1 cup celery, chopped1 cup onions, chopped1/2 teaspoon salt1 teaspoon pepper1 can stewed tomatoesFlour Fry onions and celery until brown. Take out and place meat in pan. When browned, add the onions and celery, salt and pepper. Cover and simmer until tender. Add stewed tomatoes; simmer [...]

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Easy Baked Doves Black pepper, to taste4 wild doves1 (10 1/2 ounce) can French onion soup Pepper doves and place in baking pan or dish. Pour soup over birds. Cover and bake at 350 degrees F for about 1 hour, basting every 15 minutes.

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Roast Wild Turkey 6 tablespoons unsalted butter, softened2 garlic cloves, minced1 canned chipotle chile, minced1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper1 (8- to 10-pound) wild turkey, fresh or frozen1 1/2 cups unsalted turkey or chickenSalt and freshly-ground black pepper Begin preparing the turkey the night before you plan to bake it. Combine butter with the [...]

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Hasenpfeffer This is a marvelous German dish, brought to the United States from the mother country. Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat. 1 rabbit, cut into 8 serving pieces1 1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper2 tablespoons [...]

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Quail QuailFlourButterCurry powder, to tastePepper, to taste4 cans chicken broth1 cup sherry Dredge quail in flour and brown in a LOT of butter. Put the quail breast-side up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle with curry powder and pepper. Put the lid on and simmer for 45 [...]

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Duck Gumbo 4 large ducks, cut up4 tablespoons flour2 tablespoons oil1/2 cup (1 stick) butter2 cups fresh okra, cut up1 large onion, chopped1 large green bell pepper, chopped3 cloves garlic, minced3 tablespoons scallions, chopped1 tablespoon Worcestershire sauce3 quarts waterGumbo fil?Salt and pepper, to taste Place ducks in Dutch oven with water, celery salt, salt and [...]

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Roast Wild Duck DucksSalt and pepperThymeChopped onionOil Remove all pin feathers and obvious shot. Soak in cold, salted water for 20 minutes. Season cavity of duck with salt, pepper and a small amount of thyme. Fill cavity with chopped onion. Brush duck liberally with oil. Bake at 325 degrees F for 1 1/2 hours or [...]

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California Wild Duck Stew 1/4 pound fresh mushrooms, sliced4 large tomatoes, peeled, seeded and quartered3 tablespoons butter1 large carrot, diced1 medium green bell pepper, diced1 medium onion, sliced1 cup chopped celery and leaves1 clove garlic, peeled and quartered1 cup pitted ripe olives1 tablespoon tomato paste1/4 cup olive oil2 cups dry red wine1 tablespoon Worcestershire sauce1/8 [...]

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