re: Outdoor Board Cookbook

Greek Waterfowl Pasta

2 Snow Goose Breast (or equivalent amount of other waterfowl) cut into ¼ inch wide strips
¼ cup pitted kalamata olives sliced in halves
½ lb smoked link sausage sliced in ¼ inch slices
1 tsp roasted garlic in olive oil
1/8 tsp ground thyme
1/8 tsp dry basil flakes
Crumbled Feta or Blue Cheese
½ tsp brown mustard
¼ cup merlot or cabernet
Pasta of choice cooked al dente

Dissolve mustard in the wine
In large skillet place sausage, garlic, and olives with small amount of olive oil on high for 4-5 min
Add goose strips then season with the basil and thyme
When goose is no longer bleeding when pressed, add the wine/mustard mix
Stir continuously after adding the liquid.

Plate pasta and top with the meat and sauce and garnish with the cheese.
Add salt and pepper to taste.


Pan Fried Duck Legs



6 duck legs skinned
Liberally season all sides with Grill Mates Roasted Garlic and Herb seasoning and allow to sit in fridge for 24 hours
Scramble 1 egg and ½ tsp brown mustard togther
Crush 1 single serving box of cornflakes and about 1 cup of sesame water crackers into a shallow dish
Melt 2 Tbsp butter in a small frying pan
Dredge legs in egg/mustard combo and then crust with cornflake/cracker crumbs
Fry in butter on medium heat until crispy and brown on the outside.
If still not done on the inside, microwave the wings for 10-20 seconds for every 2 wings

This recipe works well for duck breasts too.



Duck in Island Sauce


Place small can of crushed pineapple in a 9” dish
Slice ¼ of a small red onion in to the dish, sprinkle on some cayenne pepper, onion salt, and a dash of ginger.
Submerge 2 to 4 duck breasts in the bottom of the dish and cover
Let sit in fridge for 24 hrs
Heat on medium heat until duck is cooked and serve over dirty rice



Brine for small pieces of wild hog
(increases the moisture content of this relatively dry meat and adds a little flavor)

1 ½ cups of warm water
1 cup of cabernet
1 tbsp brown sugar
3 tbsp salt
¼ tsp ground thyme
¼ tsp ground sage
¼ tsp cayenne
½ tsp black pepper
½ tsp onion powder
1 tsp roasted garlic in olive oil

Soak meat completely submerged in the fridge for 24 hours
Double the recipe if needed to cover all of the meat