AETN > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side February 2018

Cooking on the Wild Side February 2018


Baked Quail

  • 8 quail
  • 1 stick butter
  • 8-oz. sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1 large clove of garlic, pressed
  • 1 cup dry white wine
  • 1 Tbsp lemon juice
  • Salt & pepper to taste
  • 1 package wild rice

Preheat oven to 350°. Wash quail and pat dry with paper towel. Lightly salt and pepper inside and out. In heavy skillet, sauté in melted butter until golden brown. Place in shallow baking dish which has been coated with vegetable spray. Sauté mushrooms, green onions, and garlic in butter remaining in skillet until soft. Add wine and lemon juice to skillet, stirring well. Add additional salt and pepper to taste. Pour over quail. Cover with foil and bake 45 minutes, basting as needed to keep quail moist. Remove foil and bake 15 minutes longer. While quail is baking, prepare wild rice according to package directions. Wild rice may be mixed with white rice about half and half, if preferred.

Goose Jerky

  • Goose breast, sliced into thin strips

Marinade:

  • 1 cup wine
  • ¼ cup soy sauce
  • 2 Tbsp brown sugar
  • 2 tsp. garlic granules
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 10 juniper berries, crushed

Mix marinade in bowl. Place goose strips in a non-metal container and cover with marinade. Cover with plastic wrap and refrigerate 24 hours. Put in dehydrator or set in oven at 150° for about 8 hours or until dry, but still pliable.

Oven Fried Quail

  • 8 quail
  • 1/3 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. Herbes Province
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 cup multigrain cracker crumbs
  • ½ cup grated parmesan cheese

Mix mayo, mustard, garlic herbs, salt and pepper together in a small bowl. Make cracker crumbs in food processor. Add parmesan cheese to crumbs and set aside.

Wash quail and dry with paper towels. Using pastry brush, coat each quail with mayo mixture and roll in cracker crumb mixture. Place in baking dish that has been coated with vegetable spray. Bake in a pre-heated 400-degree oven about 20 to 25 minutes until golden brown and quail is done.

Red Rice

  • 1 lb. bacon, cut in one-inch chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 6 oz. cans tomato paste
  • 1 32 oz. box chicken broth
  • 1 Tbsp sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 cups long grain rice

Cook bacon and place on paper towel to drain. Pour off excess bacon grease leaving about 2 tablespoons in skillet. Add onions and cook until soft. Add tomato paste and garlic and stir well. Add chicken broth, sugar, salt, and pepper. Simmer about 10 minutes. Pour rice in a rice cooker. Add bacon and mixture from skillet and mix well. Cook in rice cooker until done. Stir and serve.

Oven method: Follow directions above through simmering tomato mixture. Add rice and cooked bacon to skillet. Mix well. Pour into an oven proof Dutch oven that has been sprayed with vegetable spray. Bake at 350° until rice is done (about 1 hour).

Duck Parmesan

  • 6 duck breast halves
  • Salt & pepper (to taste)
  • ½ cup flour
  • 1 egg, lightly beaten
  • ¼ cup milk
  • 1 cup seasoned bread crumbs
  • ¼ cup Parmesan cheese
  • 2 Tbsp butter
  • 1 Tbsp minced garlic
  • Tomato sauce
  • Mozzarella cheese, grated

Pre-heat oven to 300°. Puncture each duck breast with fork a few times. Salt and pepper each breast then set aside. Put flour in shallow bowl. Mix egg and milk in separate shallow bowl. Combine bread crumbs and Parmesan cheese in third bowl.

Melt butter in skillet. Dust each breast with flour, dip in egg mixture and then coat with bread crumb mixture. Add garlic and duck breast to skillet. Cook over medium heat until lightly browned. Place in shallow baking dish. Cover each breast with a small amount of tomato sauce then sprinkle with Mozzarella cheese. Bake until cheese melts. Serve with pasta.