Wildrose Abundance

The new coffee table book, Wild Abundance, rightfully has many of us wild game cooks astir.  But we Wildrose folks also have a passel of great game recipes.  Here are two scrumptious ones for starters.  Please send in your favorite recipes and we’ll have our own recipe file filled with luscious wild game feasts.  We’ll dub it Wildrose Abundance.  Recipes follow the two photos below.

WR Eider (Bob X Molly) brings in a greenhead from an icy slough off the Tallahatchie River, Union County, MS. 1-21-11.

Eider with a greehead, close up. 1-21-11

Mamaw Shirley’s Wild Duck Dressing (Serves 12)

Ingredients

6 wild duck breasts, cooked and cubed

1 ½ cups onions, diced

4 ribs celery, diced

2 cans celery soup

4 eggs, slightly beated

1 package skillet cornbread

2 cups duck broth (or chicken broth)

1 ½ tsp. poultry salt

2 Tbls. regular salt

2 tsp. rubbed sage (or amount to taste)

½ lb. butter or margarine

Process

Pre-heat oven to 350 degrees.

Sauté onion and celery until tender.  Cook cornbread according to package directions.  (Best baked in a heated cast-iron skillet.)  Let cornbread cool; crumble it in a large mixing bowl.

Add duck, onion, celery, celery soup, eggs, salt, and sage to cornbread and mix.  Add as much duck broth as you wish to make the dressing moist.

Bake in pre-heated oven until it bubbles.  Take care not to dry it out.  Remove and let cool for fifteen minutes before serving.

Courtesy of a veteran wild game cook, my mother-in-law, Mrs. James Shirley.  (Wait till you try her rabbit recipe!)

Harry Paisisis’ Fried Quail & Gravy (Serves 15)

Ingredients

Fresh Quail (amount?)

4 Tbls. butter

½ lb. bacon, diced fine

1 medium yellow onion, diced fine

½ cup of flour

3 cups of milk

1 cup of water or chicken stock

2-3 drops of Kitchen Bouquet

2 tsp. salt

1 ½ freshly ground black pepper

1 tsp. of granulated garlic

Process

Render the bacon brown with butter on medium heat, 10 min.

Add onion and cook until caramelized around edges, 7 min.

Add the flour, cook for 4 to 5 minutes, stirring until slightly browned into a roux.

Add liquid slowly a cup at a time, stirring and cooking to let the gravy get thick.

Soak fresh quail in water for two hours, rinsing occasionally. Then soak it in milk for two hours.

Roll the quail in flour, seasoned with salt, pepper and granulated garlic.

Fry the quail in hot oil at medium heat, turning to cook evenly, six minutes to a side.

Serve with rice and gravy.

Courtesy of Harry Pasisis, Bryan Lodge at Priaire Wildlife, West Point, MS.

Wild Abundance, the anthology of hunting culture and cooking, is available at www.wildrosetradingcompany.com under books.

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