SKILLET PHEASANT BREATS from The Hunter's Table Cookbook, Ducks Unlimited

Wonderfully Pleasant Pheasant recipe from The Hunter's Table Cookbook

 

Skillet Pheasant Breasts
from the On The Wing chapter

Serves 4

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
4 to 6 boneless pheasant breasts, skin on or off
1/4 cup olive oil
Salt and pepper to taste
2 garlic cloves, minced
3 TBL onion, finely diced
2 TBL capers
1 tsp Dijon mustard
1/4 cup rice vinegar or white wine vinegar
Pinch of sugar
1/4 cup black olives, chopped
1 cup small tomatoes, quartered
1/4 cup fresh basil or parsley leaves, chopped
1/3 cup shredded Parmesan cheese
   
Instructions:
Rub meat with 2 TBL olive oil and season with salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Add meat and lightly brown on both sides. Add garlic, onion, capers, Dijon mustard, vinegar and sugar.

Cook for 2 to 3 minutes. Remove pheasant when just cooked and keep warm. Whisk in remaining 1 TBL oil. Add olives, tomoatoes and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked phesant and top with cheese.
   
Did You Know...
Ducks Unlimited has conserved more than 4,130,000 acres of wetlands in the United States, more than 6,680,000 in Canada, and more than 1,800,000 in Mexico. (The Hunter's Table Cookbook)

Snow Goose Tostadas from The Hunter's Table Cookbook, Ducks Unlimited

Take a twist on a Tostada with this food idea from The Hunter's Table

Snow Goose Tostadas

from the Waterfowl Winners chapter

Serves 4

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
3 or 4 snow goose breasts, or equivalent amount of duck breasts, skin removed
3 ounces tequila (optional)
1/4 cup sweet-and-sour mix
2 TBL lime juice
1 TBL granulated sugar
1 tsp lemon pepper
1/3 cup vegetable oil
1-1/2 cups cooked black beans, warm
2 cups lettuce, shredded
1/2 cup red onion, finely diced
1 red bell pepper, cut into thin rings
1 cup shredded Pepper Jack cheese
2 firm, ripe avocados, sliced
2 cups tomato salsa
2 fresh limes, quartered
2 large tomatoes, each cut into 4 wedges
4 sprigs of cliantro

Instructions:
In a nonreactive container, combine goose breasts with next 5 ingredients and half the oil Refrigerate for 1 to 2 hours. Pat dry and discard marinade.

Heat remaining oil in a large skillet over medium-high heat. Add goose breasts and cook until medium-brown on one side. Flip over and cook other side until medium-rare. Remove from pan and keep warm.

Assemble tostada. Place tortilla on plate. Top with beans, lettuce and onion. Thinly slice goose and fan over top of lettuce. Add red bell pepper, cheese, avocado and salso. Garnish with lime and tomoato wedges and top with sprig of cilantro.

A Note From Scott: Speckled geese make for some great table fare. They're tender, just the right size, and in my opinion, the best tasting goose. On the other hand, snow geese can be a bit more pronounced in flavor. I'm told that this is because they dig deep into the decomposed matter to get at the roots of tuberous plants. I'm not sure that that's the real deal, but I do know that when I shoot snow geese early in the season in Manitoba, they taste great, about like mallard, Apparently, their diet changes once they cross the border. Have no fear, snow geese are still fit for the table. Here's how I make them taste their best!

Did You Know...
Seventy-seven percent of Ducks Unlimited households own a pet, nearly double the national average.  (The Hunter's Table Cookbook)

DUCK GUMBO from The Hunters Table Cookbook, Ducks Unlimited

Another great recipe to share from The Hunter's Table Cookbook.

Duck Gumbo

from the Waterfowl Winners chapter

Makes about 2 gallons

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
6 to 8 large ducks, split in half
Chicken or beef broth
6 TBL Old Bay Seasoning
2 TBL garlic powder
1 TBL oregano
1 TBL salt
3 TBL file powder
5 bay leaves
4 large yellow onions, coarsely chopped
4 red bell peppers, coarsely chopped
1 cup olive oil
1-1/2 cups all purpose flour
20 ounces frozen cut okra, thawed
2 pounds shelled large shrimp
1-1/2 pounds andouille, kielbasa or any smoked sausage, sliced

Instructions:
Place duck in a large pot, cover with water, bring to a boil and simmer for 5 to 6 hours or until meat can be easily removed.

Pull meat from bone, roughly chop and set aside. Strain liquid into another large pot over medium heat, adding additional chicken or beef broth to make 3 quarts of liquid. Add Old Bay Seasoning and the next 7 ingredients. Simmer until onions are translucent.

While simmering, heat oil in a heavy skillet over medium-high heat. Slowly whisk in flour, stirring constantly until mixture (roux) is chocolate brown, but not burnt. Remove from heat and allow to cool completely before stirring roux into pot. Add reserved duck, okra, shrimp and sausage and stir. Simmer for 10 minutes. Remove bay leaves before serving.


Did You Know...
Across the country, Ducks Unlimited members attend more than 4,500 fund-raising events each year.  (The Hunter's Table Cookbook)

Calling All Hunters - Ducks Unlimited Cookbook Special

The Hunter's Table Cookbook is THE definitive cookbook for any wild game hunters!

This beautiful, full color hardbound book contains over 200 recipes from Ducks Unlimited members and expert chefs from their culinary team. The range of recipes is as varied as hunting itself with venison, wild turkey, upland birds like pheasant and quail, other big and small game and freshwater fish.

Artwork from prominent Ducks Unlimited wildlife artists, beautiful wildlife shots and sumptuous food photography make this book as visually appealing as it is functional in the kitchen.

I wanted to share this wonderful book with you, and share a few recipes from it's pages over the next few days. There is a SPECIAL OFFER for FREE SHIPPING when ordering any 2 or more units from the Hunter's Table Cookbook home website

Here's a wonderful SPICY DUCK WRAP recipe, that's sure to please all those hunters around the dinner table.