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Armour, South Dakota 57313
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Upland Bird and Waterfowl Recipes

 

INDEX
Stuffed Breasts of Grouse
Pineapple Baked Quail
Quail in Corn Bread Stuffing
Sharptail on Mushroom Toast
Turkey and Dressing Casserole
Onion-Bread Dressing
Veloute Sauce
Mushroom Sauce


Stuffed Breasts of Grouse
The number of servings can be increased by allowing two strips of bacon and one cupful of dressing for each grouse breast; each grouse breast serves one. 
Serves: 4
 8 boneless breast halves from 4 grouse
8 slices bacon
1 recipe Onion-Bread Dressing (below)
3 tabs grouse stock or chicken broth
Mushroom sauce or Veloute Sauce  (below)
Prepare onion-bread dressing as directed, adding additional 3 tabs stock. Heat oven to 350 degrees. Place 1/4 of the dressing on each of four breast halves. Top with remaining breast halves
. Wrap 2 slices bacon around each breast/stuffing bundle. Secure bacon slices with toothpicks. Arrange in 8 inch square baking dish; cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer. Transfer to serving platter or plates. Spoon sauce over each serving.
 

Onion-Bread Dressing
1 medium onion, thinly sliced
1/4 cup butter
4 1/2 cups herb-seasoned croutons
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. dried crushed sage leaves, optional
1/2 tsp. dried basil leaves
1/4 tsp. dried marjoram leaves
1 cup game bird stock or chicken broth
1 egg
In medium skillet, cook and stir onion in butter over medium heat until tender. In medium bowl, combine croutons, parsley, salt, sage, basil, and marjoram; mix well. Stir in onions and butter. In small bowl, blend stock and egg. Add to crouton mixture; mix well.
 

Veloute Sauce
2 tabs butter, 2 tabs flour
1/4 tsp. salt, Dash white pepper
3/4 cup game bird stock or chicken broth
1/4 cup whipping cream or half-half
In small sauce pan, melt butter over medium low heat. Stir in flour, salt and pepper.  Blend in stock and cream. Cook over medium heat, stirring constantly, until thickened and bubbly, 5-7 minutes. Serve warm.
 

Mushroom Sauce
1/2 oz dried morels or other mushrooms (2/3 cup)
1 cup warm water
2 tabs flour
2 tabs butter
1/4 tsp. salt, dash of white pepper
dash of ground nutmeg
1/4 cup whipping cream or half-half
Break dried mushrooms into pieces. In small bowl, combine mushrooms and water; stir. Let rehydrate 15 minutes. Remove mushrooms with slotted spoon; set aside. Save 3/4 cup soaking liquid. In small saucepan, melt butter over medium low heat. Stir in flour, salt, pepper, and nutmeg.  Blend in cream, and reserved mushrooms and liquid. Cook over medium heat until thickened and bubbly, 5-7 minutes. Serve warm.
 

Pineapple Baked Quail
Serves: 4
8 whole quail, skin on
1 can (20 oz) sliced pineapple, drained; juice reserved
2 tsp. Worcestershire sauce
2 tsp. Dijon style mustard
1 tsp. dried rosemary leaves
1 tab cornstarch
1 small lemon, thinly sliced
Salt and pepper
Heat over to 400 degrees. Arrange quail, breast side down, in 10 inch square baking dish or 3-quart casserole; set aside. In small bowl, blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch. Pour juice mixture over quail. Bake uncovered for 20 minutes. Turn quail breast side up; arrange pineapple and lemon slices over quail. Baste with sauce. Bake until quail are tender and juices run clear, 15-30 minutes longer. Arrange quail and pineapple slices on platter. Strain sauce if desires; salt and pepper to taste. Serve over quail.
 

Quail in Corn Bread Stuffing
Serves: 4
Stuffing:  1/2 cup chopped celery
1/4 cup sliced green onion
2 tabs snipped fresh parsley
1/4 cup butter
3 cups corn bread stuffing mix
1 cup upland game bird stock or chicken broth
1/2 tsp. dried marjoram leaves
1/2 tsp. salt
1/8 tsp. pepper
6 quail, split in half (may substitute 8 dove breasts)
Heat oven to 350 degrees. Lightly grease 2-qt casserole; set aside. In medium skillet, cook and stir celery, onion, and parsley in butter over medium heat until tender. Add remaining stuffing ingredients. Mix until moistened. Place half of stuffing mixture in prepared casserole dish. Arrange quail breasts over stuffing. Cover completely with remaining stuffing mixture. Bake, uncovered, until quail is cooked through and tender, about 1 hour.
 

Sharptail on Mushroom Toast
Serves: 4
1/4 cup dry red wine
1/4 cup grouse stock or chicken broth
1 1/2 tsp. flour
1/4 tsp. dry mustard
1/4 tsp. salt
4 tabs butter
4 slices French bread, 3/4 inch thick and 5-6 inches across
1 tab chopped shallot
1 tab butter
8 oz fresh mushrooms, finely chopped
Salt, pepper
1 tab butter
1 tab vegetable oil
4 boneless breast halves from 2 sharptail grouse
2 tsp. snipped fresh parsley, optional
In small bowl, blend wine, stock, flour, dry mustard and 1/4 tsp. salt; set aside. In medium skillet melt 2 tabs butter. Add 2 slices bread, turn quickly to coat both sides with melted butter. Cook over medium heat until golden brown on both sides. Repeat with remaining bread slices, set aside and keep warm. In medium skillet, cook and stir shallot in 1 tab butter over medium heat until tender. Add chopped mushrooms. Cook, stirring frequently, until the liquid has cooked off, about 10 minutes. Remove from heat. Salt and pepper to taste; set aside and keep warm. In another skillet, melt remaining 1 tab butter in oil over medium-low heat. Add breast halves. Cook until well browned on both sides but still moist in the center, about 10 minutes. Remove from skillet. Set aside and keep warm. Stir reserved wine mixture; blend into cooking juices in skillet. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in parsley. Spread each toast slice with 1/4 of the reserved mushroom mixture. Quickly slice each breast half into thin diagonal slices; arrange on mushroom toast. Drizzle 2 tabs wine sauce over each portion.  (This recipe works equally well with venison tenderloins).
 

Turkey and Dressing Casserole
Serves: 6-8
3 cups cut up cooked turkey (or you may substitute pheasant)
5-6 cups unseasoned croutons
3 tabs finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup butter
1/2 cup cream or evaporated milk
2 cups turkey stock or chicken broth
1 1/4 tsp. poultry seasoning
3/4 tsp. salt
1/8 tsp. pepper
Heat oven to 350 degrees. Grease 3 qt casserole; in large mixing bowl, combine turkey and croutons; set aside. In medium saucepan, combine remaining ingredients.   Cook over medium heat until butter melts, stirring occasionally. Pour mixture over turkey and croutons. Toss lightly to mix. Place in prepared casserole; cover. Bake for 30 minutes; increase over temperature to 375 degrees. Uncover casserole and bake for 10 minutes longer.
 

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