Roast Goose with Wild Rice

Every Christmas, I love to watch the 1938 version of Charles Dickens “A Christmas Carol.” I think it is funny where everyone gets so excited about the Christmas goose. I think it would be cool to have a truly traditional Christmas dinner like that, so I went out and found this recipe. Now, if I can just find a goose at the grocery store, I will be set! For this recipe, you will need a 12-pound goose, salt, wild rice, hazelnuts, two Granny Smith apples, one small onion, ground savory, fresh parsley, black pepper, and all-purpose flour. To prep for … Continue reading →

Stuffed Boneless Quail with Wild Rice and Sage Stuffing

Most people think of serving turkey, chicken, or maybe even ham during the holidays. But, here is a recipe for quail if you are ready to try something a little different. Stuffed with wild rice and sage stuffing, the quail will not taste like chicken. Because it is a game bird, it will have a bit of a “gamey” taste to it, but many people still enjoy eating it. For this recipe, you will need six boneless quail, salt, grated orange zest, vegetable broth, wild rice, bay leaves, vegetable oil, one medium onion, celery, fresh sage, eggs, walnuts, black pepper, … Continue reading →

Barbecued Duck Quesadillas with Lime Sour Cream

For this recipe, you will need 2 boneless, skinless duck breasts, one lime, sour cream, salt, canola oil, one small onion, ground black pepper, barbecue sauce, tortillas, one ripe mango, one poblano chili, one small red onion, shredded Jalapeno Jack cheese, and fresh cilantro. To prep for this recipe, you will need to juice your lime. Dice the yellow onion and slice the red onion. Peel, seed and cut the mango into thin strips. Peel and remove the stem from the poblano chili and cut it into then strips. Chop enough fresh cilantro to make 1 tablespoon. Grill both the … Continue reading →

Auntie Yuan’s Duck Salad

This recipe was originally posted in Bon Appetit Magazine and it is from the Auntie Yuan Restaurant in New York. For this recipe, you will need a five-pound duckling, black peppercorns, honey, Chinese rice vinegar, salt, soy sauce, dry mustard, ground white pepper, mai fun (rice noodles), iceberg lettuce, scallions, sugar, garlic cloves, cilantro, chicken stock, sesame seeds, vegetable oil, and green onions. To prep for this recipe, you will need to grind enough peppercorns to make 1/2 teaspoons. Peel and chop enough garlic cloves to make 1/2 teaspoon. Shred the lettuce. To roast the duck, preheat the oven to … Continue reading →

Wild Game Pate

The city of Chicago may be banning foie gras, but you can still make your own pate at home. For this recipe, you will need one pound of your favorite game meat (rabbit, partridge, pheasant, or duck), thyme, salt, pepper, allspice, minced green onions, apple juice, one onion, butter, 3/4 pound of lean ground pork, 3/4 pound of ground veal, eggs, crushed garlic, one pound of bacon, and a bay leaf. To prep for this recipe, you will need to cut the game meat into 1/4 strips. Finely mince enough green onions to make 1 tablespoon and enough onion to … Continue reading →

Braised Duck with Orange and Lime Sauce

For this recipe, you will need a duck (5 to 5 1/2 pounds in weight), vegetable oil, chicken stock, whole cloves, one fresh hot chili, one or two oranges, one lime, one red bell pepper, and salt. To prep for this recipe, you will need to squeeze juice from the orange(s). You will need 1/2 cup of fresh, strained orange juice for the recipe. Also squeeze the lime – you will need 2 tablespoons of fresh lime juice. Finely chop the red bell pepper. Seed the hot chili. Preheat your oven to 350 degrees. Use paper towels to pat the … Continue reading →

Venison Steaks with Cranberry Sauce

Venison Steaks with Cranberry Sauce Venison is like leaner beef, but with more flavor. This dish pairs it nicely with a sweet and tangy cranberry sauce. INGREDIENTS: 1 tbs unsalted butter 2/3 cup chopped shallots 2 cloves garlic, finely minced 3 tbs balsamic vinegar 12 oz cranberries, picked over 1/2 cup granulated sugar 4 strips orange rind 1/2 each vanilla bean, split lengthwise 3 whole cloves 2 cups chicken broth 1 tbs vegetable oil 4 steaks boneless venison DIRECTIONS: 1. Heat butter in large skillet over low heat. 2. Add shallot and garlic. Cook, stirring frequently, until softened, about 7 … Continue reading →