A warm feast of duck kabobs and goose sausage on the heels of a cool day of waterfowl hunting may be every hunter’s dream.
Dave and Sue Neufeld of Herschel, Sask., offer that to hunters who stay at their Herschel Retreat house.
Dave prepares many waterfowl specialties for guests, including duck kabobs.
During the meal, the hunters share their favourite ways of preparing the various meats from smoking meat and fish to using a brown sugar and kosher salt dry rub on salmon to cooking goose legs and thighs in a crock pot.
One hunter uses a whiskey and apricot jelly marinade on strips of duck breast, which he later wraps in bacon and grills. The hunters agreed that adding fat, such as bacon, to the grilled meat or ground pork to sausage, adds flavour.
Most say that moose meat is better than beef but must never be over- cooked. All wild meats are best served medium rare.
Neufeld shared his game bird dinner recipes.
Mallard Duck Kabobs
- 12 mallard duck breasts
- 12 jalapeno peppers or
- 3 large green peppers
- 36 slices bacon
- 72 wooden toothpicks
- golden Italian dressing
- teriyaki sauce with sesame and ginger
- teriyaki marinade
- Louisiana hot sauce
- hot sauce
Cut each duck breast into six cubes of meat to make 72 cubes.
To make the marinade, Neufeld starts with about equal amounts of the golden Italian dressing and teriyaki sauce with sesame and ginger, then adds the teriyaki marinade. The amount of the two hot sauces that he adds depends on the group’s preference. The marinade is mixed and the duck breast cubes are added, then refrigerated for 24 hours.
Clean and cut peppers into 72 chunks and cuts the bacon slices in half. For each kabob, Dave uses one piece of duck breast, a piece of pepper and then wraps a half slice of bacon around and secures with a toothpick. He grills these on a medium low heat barbecue for about 15 minutes. Frequent turning and lower heat help reduce flare-ups from the bacon fat.
The duck is cooked rare to medium rare, then removed from the grill. It will continue to cook slightly. Serve hot as an appetizer. Serves 12 to 16.
Speckle Belly Goose Breasts
The speckle belly goose has dark brown plumage with a black and white spotted breast. Most hunters consider it to be the best tasting goose.
- 3 boneless Speckle Belly breasts cut in half
- steak spice
- 6 slices bacon
Prepare the same marinade as for the duck kabobs. Marinate the goose breast for 24 hours in the refrigerator. Grill on a hot barbecue. Season with steak spice and place bacon strips on top of the breasts. Once well browned, turn, season and replace the bacon back on the breasts. Remove from the grill while still rare in the centre. The meat will continue to cook. Over cooking will toughen the meat.
Slice the breasts thinly and serve.
Glazed Goose Sausage
- 2/3 ground goose breasts to
- 1/3 ground pork
- sausage spices
Smoke heavily but don’t dry out. Smoke to 140 F. (60 C)
Mix equal amounts of mustard, vinegar and molasses together. Brush on the goose sausage and heat on a hot grill. Turn frequently and repeat glazing. Once heated through and glazed, remove and serve. Don’t over cook.
Many of the hunters aren’t able to take the birds they shoot home. Neufeld made arrangements with a licensed meat processor in Kindersley, Sask., to process the meat into goose sausage for food banks.
The hunters sign a paper donating the meat and make a donation to help pay for processing. Last year, more than 1,200 pounds of sausage was donated.
To complement the goose and duck, Sue served a broccoli salad along with a mixed rice that included wild rice. The dessert that is most often requested by the hunters is saskatoon berry pie.
Broccoli Mandarin Salad
- 2 eggs
- 1/2 c. sugar 125 mL
- 1 tsp. cornstarch 5 mL
- 1 tsp. dry mustard 5 mL
- 1/4 c. white wine vinegar 60 mL
- 1/4 c. water 60 mL
- 1/2 c. mayonnaise 125 mL
Whip together eggs, sugar, cornstarch and dry mustard. Add vinegar and water. Cook slowly, on low heat or in a microwave, until it thickens. If too thick add more water. Remove from heat and stir in mayonnaise.
- 4 c. fresh broccoli florets 1 L
- (approximately 1 large bunch)
- 8 slices bacon
- 1/2 c. raisins 125 mL
- 2 c. fresh mushrooms, sliced
- 1/2 c. red onion, sliced 125 mL
- 1 c. slivered almonds, toasted 250 mL
- 1 can mandarin oranges, drained284 mL
Marinate broccoli in dressing for several hours, if desired. Cook bacon, drain and chop, then add bacon and remaining ingredients to broccoli and dressing. Toss together and serve. Use more or less of the salad ingredients to suit your taste.
Sunflower, pumpkin or sesame seeds could also be added. Dried cranberries could be used in place of the raisins.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: firstname.lastname@example.org.