CELEBRATE THE SEASON WITH THESE FRESH GAME RECIPES
Wild Game Recipes For Hunting Season
Most wild ducks have a wide, flat beak adapted for dredging food such as insects, fish, aquatic plants, worms and small amphibians. Because of their similar appearance, ducks are sometimes confused with several types of unrelated water birds, such as loons, grebes, gallinules and coots.
2 ducks, cut into serving pieces
1 tablespoon oil
1/2 cup all-purpose flour
2 medium onions
2 stalks celery
1 large red bell pepper
1 large green bell pepper
4 bay leaves
2 teaspoons salt
4 cups water
6 cups chicken broth
6 green onions
1 pound medium shrimp, peeled and deveined
1/4 teaspoon cayenne pepper
Clean wild duck pieces and pat dry with paper towels. Prick duck skin all over with tip of sharp knife.
In large heavy pot over medium-high heat, heat oil. Add duck pieces in batches, and brown on all sides. Transfer browned duck pieces to clean bowl and drain all but 1/4 cup of pan drippings. Return pot to medium-low heat. Stir flour into drippings in pan. Heat for about 10 minutes, stirring often, until roux is well-browned, similar to the color of peanut butter.
Meanwhile, chop onions, celery and peppers. Stir onions, celery, peppers, bay leaves and salt into pot. Heat, stirring occasionally, until vegetables are tender but still crisp. Stir in water, chicken broth and browned duck pieces. Bring soup to boil, reduce heat and let simmer until duck is tender, about 1 1/4 to 1 1/2 hours.
Remove soup from heat. Transfer duck pieces to cutting board and shred meat into large pieces, discarding any bones and skin. Skim any fat from surface of soup. Return duck meat to pot and bring to boil.
Meanwhile, chop green onion stems. Reduce soup to a simmer and stir in green onions, shrimp and cayenne pepper. Heat for about 2 minutes. Remove and discard bay leaves before serving. Yields 6 to 8 servings.
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