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Missouri Wild Cooking
Game Bird Recipes
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2
Duck: Mallard Satays recipe
by MOwildCooking 2,951 views
mdc.mo.gov
Grilling outdoors is always a great idea during the warmer months in, and somehow it just seems right to combine outdoor cooking with a wild recipe. So today, were cooking up sassafras mallard satays with thai dipping sauce, using two ingredients that you can find in Missouris outdoors. This recipe takes a little advance preparation, because you have to soak sticks of sassafras wood in water overnight to use on the charcoal in the grill. Now for the recipe itself: cut four mallard breasts into 3/4-inch strips. Mix together soy sauce, red wine, crushed garlic, grated fresh ginger and lime juice, add the strips of duck meat, and marinate at least one hour. Next, well make the dipping sauce for the meat. Heat 2 tablespoons of vegetable oil in a small saucepan. Add chopped garlic, and a small fresh chopped chili pepper and cook for 5 to 10 seconds. Then add water, soy sauce, brown sugar, lime juice, and a third cup of 100% peanut butter, crunchy style is best. Cook this mixture until its thickened. Fill one side of a kettle-style barbecue grill with a generous amount of charcoal briquettes and top them with the sticks of sassafras wood. Thread the duck meat on skewers, and place them on the opposite side of the grill from the charcoal for indirect heat. Cook the meat until its just pink in the middle. Be sure not to overcook it! Youll want to serve the duck breast hot with the dipping sauce either warm or at room temperature. Its an exotic way to enjoy duck that is sure to impress your guests. -
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Turkey Almond Bake
by MOwildCooking 602 views
Most people aren't crazy about left-overs. But for the meal after a great meal of wild turkey...here's a simple casserole that may make left-overs a welcome addition to dinner at your house.
First...line a baking pan with pastry and trim it to 1-inch past the edge of the pan. Flute the edge and set aside. Blend one cup of shredded cheddar cheese with a tablespoon of flour. Take three quarters of a cup of that mixture and stir together with a half cup of almonds... chopped cooked turkey...celery slices... lemon juice...mayonnaise...poultry seasoning...and salt and pepper. Place the turkey filling into the pastry shell and top with the remaining quarter cup of cheese and half cup of almonds. Bake at 400-degrees for 30 to 35 minutes and garnish with lemon twists and parsley.
So when you have left over meat from your Missouri turkey hunt...your family will be looking forward to turkey almond bake.
mdc.mo.gov -
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Turkey - BBQ
by MOwildCooking 1,944 views
Missouri is famous for its wild turkeys. As getting one of the big birds has gotten easier, more people are willing to experiment with new recipes for the old favorite. Instead of the standard roast or smoked turkey this year, why not give barbcue turkey a try? First, take wild turkey breast and cut it into strips 1-inch wide by a quarter-inch thick. Create a marinade by combining soy sauce, water, brown sugar, vegetable or olive oil, lemon juice, crushed garlic, black pepper, and either tabasco or red hot sauce. Mix the ingredients together and pour over fresh or fully thawed wild turkey meat and marinate overnight. Drain, keeping the marinade. Set your grill to low-medium and cook the turkey for about ten minutes, basting the strips with the reserved marinade. Brighten up your plate with some colorful grilled vegetables and you'll have a healthy and attractive new dish That's so tasty you may never go back to just roasting turkey!
mdc.mo.gov -
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Turkey - Grilled recipe
by MOwildCooking 2,270 views
Hunters venture out each spring and fall in missouri in an attempt to bag the elusive wild turkey. For those that find success, the next big challenge is deciding how to cook the bird once you get it home. If you're looking for a recipe that's simple, tasty, and hot off the grill... then we've got you covered. To get started, you'll need two pounds of meat with the skin removed. For grilling, cut it into quarter-inch thick slices. In a bowl, combine olive oil, lemon juice, oregano and salt and pepper. Marinate the turkey in this mixture and chill 30 minutes to an hour. While the turkey is marinating, mix a tasty dipping sauce of yogurt, orange juice, minced garlic, ground cumin, oregano, salt, lemon juice, and orange zest. Cover and refrigerate. Place the meat on wooden skewers to help hold in moisture. Place them on a medium-hot grill and cook 10 minutes or more until done. Serve with lemon sauce. This recipe also works well for other game birds like quail or pheasant. It's a simple and tasty reward for some of those challenging hunts.
mdc.mo.gov -
11
Turkey Tortilla Soup recipe
by MOwildCooking 1,123 views
Today, we're going to work up everybody's cold-weather favorite: hot soup! This is one of my favorite recipes. The seasonings would be excellent with any game bird...but it's a wonderful way to make left-over turkey into a spectacular lunch! In a soup pot, bring a quart of chicken broth to a boil. Add 2 cloves of garlic...a half-cup each of chopped onions and sliced carrots...one chopped jalapeno...a cup and a half of your choice of green, yellow or red peppers...and a half cup of rice. Continue boiling until the rice is tender, about 20 minutes. When the rice is done, add a pound of cooked turkey or other game bird meat... lime juice...cumin...cilantro...and diced tomatoes. Cook until the tomato is slightly soft. Serve the soup with grated cheese, tortilla chips and a wedge of lime. It's the perfect recipe for a rainy-day lunch or a light supper in front of a fire...and it's so easy to make!
