re: Outdoor Board Cookbook

You're welcome

Ok, here's my favorite ways to cook duck/geese (probably common knowledge):

Dutch Oven Roast
Note: this is best done at noon on Saturday with fresh birds, while watching football all afternoon. The slower the better.

Ingredients:
1 large onion
1 bell pepper
4 stalks celery
1 lb. bacon
3 cans Beef Broth
2 specks, or 3 big ducks (picked, with skin on) Season heavily
Heart and gizzards of birds, cut up as small as you can.

Process:
Cut up onion, bell pepper, and celery, and a one pound pack of bacon into small cubes (1/4 - 1/2" squares).
Brown hearts, gizzards, bacon, and vegetables in about 1/3 cup of oil in a big black iron dutch oven. Remove vegetables and meat, and brown ducks/geese in the oil (maybe 10 minutes until skin is browned on both sides).

Drain excess oil off ducks, add bacon and vegetables back to the pot and pour in 3 cans of Beef Broth. Put fire on Medium/High until bubbling good, then turn to Low. Put lid on and let simmer while enjoying the afternoon. Cook until meat is falling off bones. Check every 15 minutes and spoon gravy over top of ducks.
The whole process takes about 2 - 3 hours - maybe a little longer.

When meat can be mashed off the carcass with a fork, pour gravy over rice and enjoy.

Duck Breakfast Strips
Cut duck breasts long ways into strips (I usually get four strips out of a big duck and three from a teal). These should be a little bigger than your finger.

Marinate overnight in Worcestershire sauce with heavy garlic powder/salt & pepper. The next day drain in a colander, dredge in straight flour, and fry to golden brown, turning constantly (only about 4 minutes). They will turn darker when taken out. Make sure not to over cook.
Biscuits and flour gravy made from drippings is all you need, along with a big glass of milk.

This looks complicated but it’s not that bad. One of the best game receipes I have ever made. My grandmother used to make in the fall when I was a kid. She served up homemade buttermilk biscuits with it.

Quail Joesph

Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions

GETTING READY

1) Preheat the oven to 350 degrees.

2) Skin the quail.

3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.

4) From the milk, remove the quail. Drain and dry well.

5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.

6) After this, coat the quail with flour, removing excess flour.

MAKING

7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.

8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.

9) In the remaining oil, saute chopped onions and green onions, until transparent.

10) To this, stir in 3 tablespoons of flour.

11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)

12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.

13) To this, add bouillon cubes.

14) Cook over low heat for 30 minutes, stirring constantly.

15) To this, add the seasonings, salt and pepper to taste.

16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.

17) After this, pour the sauce over the quail.

18) Sprinkle 1/2 of the chopped parsley as well.

19) With aluminum foil, cover the dish.

20) Bake in the oven at 350 degrees, for 1 hour.

21) Then, remove the foil, add another cup of sherry and baste the quail.

22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.

23) Again, remove the foil and add the remaining wine, just before this cooking is over.

24) Cover again and return to the oven, to cook for 30 more minutes.

SERVING

25) Garnish with the remaining parsley and serve with wild rice or white rice.

We have winner folks!!! Veal Marsala is one of my all time favorites and I love duck..win, win.

Not a fancy recipe like all of these, but several people have asked me how to make

Homemade “Cathead” Biscuits

Ingredients:

2 cups Self Rising flour
1-1/4 cups Buttermilk
3 Tablespoons Cooking Oil
I Tablespoon Sour Cream
1 dash Salt

Coat black iron skillet generously with oil and put in oven while preheating to 400

Spread foil or wax paper on counter top and sprinkle with flour so dough doesn’t stick.

1. Mix 3 tbsp oil, buttermilk and sour cream thoroughly
2. Stir salt into flour
3. Pour liquid mixture into the flour and mix just enough to get it smooth. This is key - don’t want it clumpy but firm enough to hold. May take another dash or two buttermilk while mixing to get right consistency.
4. Pour dough onto floured paper and shape into loaf about the diameter of a tennis ball.
DO NOT KNEAD OR FLATTEN

Pull hot skillet when oven is about 360
5. Flour hands and start pinching off biscuits and placing in skillet. I make mine a little bigger than a golf ball but some like them bigger.
6. Lightly roll them into a ball (do not mash) and fill skillet with round biscuits barely touching.
7. Put oil on your fingers and pat biscuits flat. Just enough to make them even. This makes the tops brown a little.

Cook 20 minutes at 400. Biscuits should be lightly brown on top and edges and ready for sopping.