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Many wild game recipes are online

By Frank Galusha
11/12/13 -- With the holiday season approaching, the Nevada Department of Wildlife has a few ideas on how to spruce up your holiday dinner table. In addition to the five recipes highlighted below, NDOW maintains a “Pin Board” at Pinterest.com containing many other great ways to prepare and serve wild game. Try these for starters:

1. Smoked Wild Goose Breasts with Roasted Pears and Blueberry Sauce We processed a goose from start to finish -- that means plucking and butchering it. We took our two goose breasts, marinated them in peach brandy, cured them, then smoked them over Darjeeling tea leaves.

2. Wild goose breast appetizer -- For those who enjoy wild game, Haig Kassouni's goose breast appetizer is succulent and easy to make. An avid hunter, Haig enjoys coming up with his own recipes such as this one. For added flavor, he marinates cubed goose breast in teriyaki sauce for at least four hours or overnight.

3. Partridges with Cranberries and Rosemary -- A perfectly cooked bird. Crispy skin. Tender breast meat. Legs and thighs ready to fall off the bone. Such a simple thing, yet it’s still one of life’s great pleasures. Many a chef will tell you that an immaculately cooked chicken would be their deathbed meal.

4. Simple Roast Grouse -- Ruffed grouse roasted and glazed with something sweet, like maple syrup or honey. The cardinal rule with grouse is don’t mess with it. Roast it simply, add a sauce that compliments it, and enjoy.

5. Wild Turkey Carnitas -- The best thing to make with wild turkey drumsticks. You get around the sinews by slow cooking the meat and pulling it off the bone. Then it’s taco time!

The above recipe Goose Breast Appetizer is truly worthy of your wild game cookbook especially if you are a dove, duck or goose hunter and are not sure how to prepare these birds in a way that will be appealing to almost every one at your next holiday or tailgate party. Click here to take a direct path to a 3 x 5 card version of the recipe. If you want to add some extra punch to this recipe try my own version, which I call “Dove Rumaki.” This works equally well with duck or goose breast cut into small pieces.

Rumaki is normally made with chicken livers and is a classic party appetizer recipe, proving that anything wrapped in bacon tastes good. You can find many recipes for rumaki on the internet but here is mine.

Breast your doves and cut each breast into two or three pieces depending on the size of the bird. Fry these lightly in butter and seasonings of your choice. Combine each piece of breast meat with one-half of a water chestnut and wrap these with a small piece of bacon secured with a toothpick.

The less bacon the better as it doesn’t take much bacon to overwhelm the taste of the dove, which is not the idea. I cut a raster of bacon in half lengthwise and then cut these pieces into thirds. This way you have only a thin, short strip of bacon. The strip needs only be long enough to be wrapped around the meat and the chestnut.

I then place these on foil on an oven grill pan and broil them for a few minutes, turning as needed so that all sides are exposed to the broiler. This usually takes only ten to fifteen minutes. They’re best served warm. I have prepared 50-100 such treats at a time only to see them disappear off the serving tray in a manner of minutes. After they are gone I reveal to my guests they were eating dove. Many are surprised at how tasty these morsels were. The same thing happens when I use duck or goose breast, which normally because of its gamey, liver-like flavor is not something my guests enjoy.

It takes less than an hour to convert a limit of doves or a couple of duck breasts into a large platter of yummy hors d/oeuvres. Please let me know you like this recipe or send your own to frank@myoutdoorbuddy.com. Thanks Andrea Farnsworth of NDOW and Jason Haley of our Medford office of MyOutdoorBuddy for helping us find these timely tips! Good hunting and good cooking to all!

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