Cooking with Game

This is very similar to pulled meat. You could add Bar-B-Que sauce if you wish. It has a really nice flavor as is though (yes, I know it’s goose, but it really does taste good!) I used the meat one night for wraps. The next night I served over rice. You could also serve on sandwich buns.

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Ingredients:

Goose Parts – cleaned, but not skinned or boned*

1 large onion, chopped

5 – 6 (or more) cloves of garlic, chopped if large

1 package Lipton’s Onion Soup Mix

Meat tenderizer

Onion Powder (optional)

Garlic Powder (optional)

Directions:

Liberally spray a slow cooker (crock pot) with Pam.

Sprinkle the goose parts with tenderizer (like you would sprinkle on salt, tenderizer can be too salty if you over use) and liberally with both powders on each side.

If using the gizzards use a spiked tenderizing tool, or sharp tined fork, to perforate the gizzard a number of times. Turn it over and poke some more. It may be a little hard to do, but it makes all the difference, so persevere.

Put the goose in the slow cooker. Next dump the onions and garlic on the goose. Top with the soup mix. Use your fingers to mix the onions, garlic and soup a bit. You could do this in a separate bowl but then you have to wash another dish.

Cook for 6 hours on high. Stir the meat a couple of times if you can. If your out all day, it will still be fine.

Turn the cooker to warm and let the meat cool down enough for you to pull out the bones and remove the skin, which should be easy. I use a slotted spoon to pull meat out and put onto a plate to remove skin and bones.

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Note: Do not add any water or liquid. You won’t need it and it can actually toughen the meat.

*I used the breasts for another dish so all I had was the legs with thighs, wings, heart and gizzards (cleaned well). Skin on. It will come off after cooking.

1/2 Jack Salmon

2 Tbsp Yoshida Sweet & Savory Marinade and Sauce – like a sweet soy sauce

1/2 hour before cooking:

Cover the bottom of a broiler pan with foil (unless you would rather wash).

Spray top part of broiler pan with Pam. Place 1/2 of a Jack salmon, skin side down, on the broiler pan. Jack’s are smaller salmon, so a half should just fit your broiler pan when put on corner to corner. It will be less than 1 1/2” thick. If it is thicker increase broil time by 2 minutes. DO NOT overcook. It will finish cooking while resting under foil.

Brush 1 Tablespoon of Yoshida sauce on the fish. Let sit 15 – 20 minutes.

Heat oven to 450 degrees on broil setting (leave the rack in the center position)

Brush fish with another tablespoon of sauce.

Cover the thin tail portion with a piece of aluminum foil.

Broil on center rack at 450 degrees for 8 minutes – remove foil from tail and lay over upper portion of fish. Continue broiling 2 more minutes.

Remove from oven and let sit with foil over it for 5 minutes.

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These are a great way to use up ground elk or venison. Make them up and freeze for a quick addition to spaghetti, stoganoff or any sauce or gravy. Great to make meatball sandwiches with.

I bake them because I hate the greasy spatter of frying, but you could just as easily fry them up.

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Easy Bake Elk Balls

Ingredients:

1 1/2 pound ground elk, beef or venison

1/3 pound ground sausage of any type

2 eggs

3 tablespoons water

1 slice of bread finely cubed and toasted

1/4 cup canned seasoned bread crumbs

1/2 cup minced onion

3/4 teaspoon salt

1/4 teaspoon pepper

Preparation:

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper. Add ground meats, broken into chunks, and mix to combine. Form into balls using a small cookie scoop (about 1″ in diameter) and place on a broiler pan. (Line the bottom part of the broiler pan with foil for easier clean up.) Bake for 20 minutes on middle rack. Remove from the oven and use tongs to turn over. Return to the oven and continue to bake another 5 to 10 minutes, until nicely browned. Cool and freeze, or use in your favorite recipe.

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Broiled Salmon and Onion

Serves 4 to 6

About 40 minutes to table. If you are in a hurry, skip the resting 20 minutes step, then it will be ready in about 20 minutes.

This recipe can be for the broiler or Bar-B-Que. I’m not comfortable with Bar-B-Quing so I often convert recipes to the broiler. This is one of those.

Note: leave the oven rack in the middle when preheating and cooking.

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Ingredients:

4 Salmon Fillets (4-6 oz), skin on

4 Tbsp. Butter, melted

1/2 medium fresh onion, minced

1/2 – 1 Pkg. Lipton Onion Soup Mix

Directions:

1. Mix Melted Butter, minced fresh onion and onion soup mix together in a small bowl.

2. Use foil to make a “pan” on your broiler pan that is just big enough to contain the fish.

3. Place the fish in your foil pan, skin side down. Spread the onion butter mixture over the fish.

4. Let sit about 20 minutes if you can.

5. Broil on middle rack at 500 degrees for 8 minutes.

6. Remove from the oven, cover with foil and let sit for 5 minutes.

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This is just a twist on a traditional homemade Macaroni and Cheese. By cutting up the duck breast meat into small pieces instead of using ground meat, a picky family member can eat around the duck bits if they really want to.
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Quack and Cheese
Preheat the oven to 375 degrees. Grease a 2 quart casserole dish.

Cook then drain a 7 oz package of small elbow macaroni (1 2/3 cups dry)
Cut up 2 mallard duck breasts or 4 smaller teal breasts that have been skinned, brined* and tenderized** into small pieces. Brown up in 2 tablespoons of hot oil over med-high heat in a medium saucepan. Cook just until brown. The duck will continue to cook when added to the casserole.

Remove the duck from the pan, wipe out the pan.
In the pan combine 2 tablespoons cornstarch, 1 teaspoon salt, 1/2 teaspoon dry mustard and 1/4 teaspoon of pepper. Stir in a 12 ounce can of evaporated milk, 1 cup of water and 2 tablespoons of butter.
Cook over medium high heat. stirring constantly. until mixture comes to a boil. Boil for 1 minute, remove from heat. Stir in 1 1/2 cups of shredded sharp cheddar cheese, until melted.
Add the duck meat and stir to distribute evenly. (You could wait and add the browned meat as a layer in the casserole dish, making it even easier to eat around.)
Add the cooked macaroni; mix well.
Pour into the prepared casserole dish. Top with another 1/2 cup of cheese or mix the cheese with 1/2 cup of crushed chips, then top casserole. Chips are optional but give the top a nice crunchy salty flavor.
Bake for 20 to 25 minutes or until cheese is melted and light brown.
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Ingredients in list form:
2 – 4 skinned, brined, tenderized duck breasts
7 oz package small elbow macaroni, cooked and drained (1 2/3 C dry)
2 T cornstarch
1 tsp salt
1/2 tsp tsp dry mustard
1/4 tsp ground black pepper
1 (12 oz) can evaporated milk
1 C water
2 T buter or margarine
2 C shredded sharp cheddar cheese, divided
1/2 cup crushed tortilla or potato chips – optional
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*BRINE: Dissolve 1/4 course sea salt – 1/8 cup brown sugar (or 1 T granulated sugar) in 1 cup warm water in a large bowl. Fill the bowl with cold water, leaving enough room to add meat. Put in refrigerator for 4 -8 hours. Remove from brine and rinse and pat dry.

**TENDERIZE: Place meat inside a zip-lock bag. Do not zip all the way closed. Using the flat side of a mallet or a heavy skillet, pound the meat until it is about l/4-inch thick. Yes it may break up a bit, but it will hold together enough.