| Muck
Boy Waterfowl Recipes |
| Your
webmaster has been waterfowl hunting for nearly 40 years and during that
time I have cooked waterfowl just about every way you can imagine and
these recipes were always marginal as far as table fare. If you are looking
for a good tasting versatile recipe, the Muck Boy Waterfowl Base is just
that. Also check the simple creations we have developed using the base.
We will continue to offer new creations using this base recipe in the
future. So check back soon. |
| Muck
Boy Waterfowl Base
Recipe |
Place
cleaned duck or goose breasts in a crock pot (Note:
they can be combined).
I normally use one of the larger size crock pots. Make sure to leave
enough room to cover breasts with the rest of the ingredients. Cook
on high for about 8 hours or until meat pulls apart easily.
After
the meat is cooked place into freezer containers, we normally use a
size that holds about one pound of cooked meat. |
Ingredients:
1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
Salt and Pepper to Taste (Caution Soy has a lot of Salt in it)
Garlic to taste
Canned Beef Broth
Optional Ingredients:
Either Paul Prudhomes Magic Barbecue Seasoning or Tony Chacheres Original
Creole Seasoning this depends on how you will finish this batch.
Bay Leaf |
| Waterfowl
Barbecue: |
| Thaw
as much base as required. In a bowl Pull meat and add your favorite barbecue
sauce. Serve on your favorite crackers or bread. |
Ingredients:
Barbecue
Sauce |
| Waterfowl
Gumbo: |
| Thaw
as much base as required. For 1 package of base. I normally use 2 boxes
of Zatarain's Gumbo Mix and follow the instructions on the box. |
Ingredients:
Zatarain's
Gumbo Mix |
| Waterfowl
Chili: |
Thaw
as much base as required, for this batch, I used one package of the waterfowl
base. Then combine the ingredients.
Cook
over a medium to medium high heat, stirring frequently until onion and
pepper are cooked to desired tenderness. |
Ingredients:
4 - 16oz.
cans of Bush's Mild Chili Beans of course you could use the medium or
hot depending on how spicy you like your chili.
2 - 14 1/2 oz cans Delmonte Zesty Chili Style Diced Tomatoes
2 - 15oz cans of Tomato Sauce - This can be added more or less for desired
thickness.
1 Green Pepper diced
1 Medium Onion diced
Optional Ingredients:
Jalapeno pepper
Mushrooms
McCormick'sChili Seasoning
|
| Waterfowl
Stroganoff |
| Thaw
as much base as required, for this batch, I used one package of the waterfowl
base. In a large skillet combine the ingredients following the instructions
on the back of the packet. Note: I had to add more water
than what was called for, to get my desired consistency. |
Ingredients:
2 Packets McCormick Stroganoff sauce mix.
Sour Cream
Olive Oil |
The
following recipes do not require the base. |
| Crock
Pot Goose Fajitas |
In
a crock pot place as much thoroughly cleaned goose as you require, for
this recipe I used 6 breast & legs, and then combine the ingredients:
Cook
for 6 to 8 hours on high, this will depend on how hot your crock pot
cooks. When the meat starts to break apart it is done.
To serve place the meat on your favorite tortilla and then add cheese,
lettuce, tomatoes, salsa etc.... or what ever you may like on your Fajitas.
|
Ingredients:
1 - small can of chipotle peppers
1 - small can of green chili's
Garlic salt to taste
Black Pepper to taste
2 bottles - KC Masterpiece Fajita Marinade
|
| Teriyaki
Jerky |
Grind
up 5 lbs of waterfowl meat, mix with packets in the processing kit.
Use a "shooter" to lay strips on racks over a baking pan,
bake in an oven at 200 degrees about an hour, with the door slightly
ajar (I placed a wooden spoon handle in the top of the opening).
Alternate
method
Slice
goose breasts about 1/8" thick, useing your favorite jerky processing
kit, marinade meat with seasoning mix overnight in cooler. Then dry
in a smoker at about 200 degrees for about an hour, it's a little chewier
but good stuff.
|
Ingredients:
1 - Con Yeager Teriyaki Jerky Kit |
| Waterfowl
Bacon Wraps |
Remove
all fat and tallow from duck breasts then cut in cubes (about 8 cubes
per mallard breast), marinate in teriyaki or soy sauce for a couple of
hours. Then wrap each cube in about a half slice of bacon and skewer with
a tooth pick. For more flavor add a piece of green pepper, jalapena, onion,
pineapple, water chestnut, or any combination, next to the duck meat or
leave the wraps plain (use your imagination here). Place on a rack over
a baking sheet in a 275 degree oven for about 1.5 hrs or until bacon is
done. Don't eat em too fast cause you'll want some more later.
|
Ingredients:
Teriyaki or Soy Sauce
Bacon
Optional Ingredients:
Green Pepper
Jalapena Pepper
Onion
Pineapple
Water Chestnuts
|
|
