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Dove

Quail

Grilled Dove Kabobs

Dove with Madeira

Mesquite Smoked Dove

Parmesan Quail

Smothered Quail

Stuffed Roast Quail

Grouse

Pheasant

Roast Grouse

Smothered Grouse

 

 

Busy Day Pheasant

Fast Pheasant

Pheasant Stewed

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L. L. Bean Game and Fish Cookbook -This book is outstanding! Everything from 'possum to ptarmigan. You name the game, it's here.

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Mesquite Smoked Dove

"Here in our part of Texas, we frequently enjoy fantastic action during dove season. Consequently, large dove barbecues have become popular with many hunters."

2 or more successful hunters and families/friends

1/2 slice bacon per dove breast

toothpicks

Worcestershire sauce

Mesquite wood reduced to coals or mesquite chips over coal

Wrap each dove breast with half a slice of bacon and secure with a toothpick or a shish kabob spear. Cook over mesquite coals 30 to 40 minutes while enjoying the company of friends and family. Serve with a baked potato and green salad.

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Grilled Dove Kabobs

Dove breasts

Balsamic vinegar

salt and pepper

Bacon

Fresh rosemary sprigs

olive oil

Portabella or cremeni mushrooms

Fresh parsley/cilantro

Fresh garlic Red or yellow sweet peppers

Make a marinade of equal parts oil and vinegar. Add salt and pepper, fresh garlic (chopped), fresh rosemary* (strip the leaves and chop), and the fresh parsley chopped all to taste.

Bone the dove breast (each dove will yield 2 pieces). If you are using the Portabella cut it into similar sized pieces, for crememi cut in half. Place the dove, mushrooms and the sweet pepper (cut in small pieces) in the marinade and let rest for 30 minutes or so. Remove the dove pieces and dry slightly. Wrap each piece of dove in enough bacon to cover. Then assemble your kabobs alternating the wrapped dove, mushrooms, and peppers. *If you saved your rosemary stems they make beautiful skewers (leave a few leaves at the top of each. When all are assembled grill them on a hot grill or in a grill pan for about 2-5 minutes per side, do not over cook.

This is a wonderful appetizer or main course depending on the number of dove available to you. I like to use it as an appetizer followed by a meal of grilled lobster, grilled corn with herb butter, and homemade ice cream. Remember, game is always a cause for celebration. Enjoy!

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Dove with Madeira

12 dove breasted

1 lemon, cut in half

salt and pepper

1 TBSP butter per breast

1/2 cup chopped shallots

1cup Madeira

1/3 cup flour

1 cup chicken stock or water

3/4 cup heavy cream

Rub each breast with the cut side of the lime and season with salt and pepper to taste. Sear the breast quickly in the butter you have melted in your casserole dish. Remove the breast, then add the shallots to the pan and sauté until translucent. Add the flour and cook for 2-3 minutes to form a white roux. Stir in the remaining ingredients and cook until slightly thickened. Return the breasts to the casserole, cover, and bake at 350 degrees for about 30 minutes.

This recipe can be used for any game bird but is exceptional with the dark meat of the dove. Plan on 3 to 4 breast per person with plenty of side dishes. Remember dove are very small, and very hard to hit on the wing. Therefore, each small portion should be treated as a special treat.

I recommend serving this with wild rice or a good rice pilaf, steamed or sautéed baby vegetables, and of course a good crusty bread to soak up the lovely sauce. A wonderful French onion soup would be a lovely 1st course and you might end the meal with something like a chocolate mousse cake. I hope that you enjoy this meal fit for a king!

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Busy Day Pheasant

2 pheasant, cut into serving pieces

Butter

1-2 Onions

quartered Celery, cut in 1-2 inch pieces

Carrots, cut in 1-2 inch pieces

Potatoes, peeled and chunked

1 can cream of mushroom soup

1 can cream of celery/chicken soup (your choice)

 

Brown the pheasant in the butter. Place the browned pheasant into a crock-pot or slow cooker. Add the vegetables to the crock-pot. Pour the undiluted soups over the vegetables. Cook, covered, on the low setting for 6 hours or until the pheasant is tender and the vegetables are done.

This is a wonderful recipe for those days when you just don't have time to worry about cooking. I often get the ingredients ready the night before and then put it together in the morning. The pheasant can be browned the night before as well. My family considers this a "comfort food". It has the feel of a stew, but is elegant enough to serve for company since you are using pheasant, which makes any recipe special.

You may want to complete this delicious meal with a green salad from the grocery store, some deli rolls or specialty bread, and perhaps a cheesecake or fruit pie from the freezer section. This is perfect for the hurried Mom and Dad that still want a wholesome meal without the last minute fuss.

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Fast Pheasant

6 ounces orange marmalade, 1 bottle French dressing, 1/2 cup water, 1 package Lipton's onion soup, 2 pheasants- legs/breast or 4 pheasant breasts.

Mix and stir all ingredients (except pheasant) to create a sauce in a baking dish. Place all pheasant parts in the sauce. Set oven to preheat at 350 degrees. Bake for one hour turning the pheasant several times. Serve with white or brown rice and your favorite steaming vegetable. Serves 4.

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Pheasant Stewed

2 pheasants cut into pieces, flour, salt/pepper, 4 tablespoons of real butter, 2 cups of cream

Mix Salt and Pepper in to flour. Dredge the pheasant pieces in the flour mixture. Brown in a skillet with melted butter. Add cream and let simmer covered for about an hour. Serves 3 to 4.

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Parmesan Quail

8 to 10 Quail

1 stick margarine

1 1/2 cup cracker crumbs

1/4 cup grated parmesan

Melt margarine in a Pyrex baking dish. Dip quail in the melted butter then roll in a mixture of cracker crumbs and parmesan cheese. Put the quail in the melted margarine and bake at 350 degrees 40 to 45 minutes.

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Smothered Quail

6 Quail

6 tablespoons of Butter

3 tablespoons flour

2 cups chicken broth

1/2 cup sherry

Salt and Pepper to taste

Brown quail in heavy skillet in melted butter. Remove to baking dish. Add flour to skillet and stir well. Slowly add broth, sherry, salt and pepper. Blend and pour over quail. Cover baking dish and bake at 325 degrees for 1 hour and 15 minutes. Serve with rice. Serves 6.

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Stuffed Roast Quail

6 Quail, 1 1/2 cups Madeira, 1/4 cup raisins, 3 whole cloves, 2/3 cup cooked rice, 1/2 cup almonds-chopped, 2 teaspoons grated orange peel, Pinch of ground ginger, 4 tablespoons butter-melted and divided, Juice of 1 orange.

Combine in saucepan Madeira, raisins and cloves, and bring to a boil and simmer for 5 minutes. Remove cloves and strain mixture. Reserve. Combine the raisins with rice, almonds, orange peel and ginger; stir in butter. Stuff the birds with mixture; truss the birds, and brush with butter. Blend the reserved Madeira with orange juice to make a basting sauce. Roast the quail in 450 degree oven for 5 minutes, lower heat to 300 degrees, baste frequently with sauce until tender (about 25 minutes). Place on a heated platter with rice and serve at once. Serves 6.

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Roast Grouse

1 grouse per person

salt and pepper (freshly ground, if possible)

Bacon strips (for wrapping the birds)

White wine (preferably a German Riesling)

Butter (Do not use margarine)

Granny smith apples (1/4 per bird)

Heavy cream

Preheat your oven to 300 degrees. Wash and dry each bird. Rub salt and pepper, to taste, both inside the bird and over the outside. Place 1/4 of an apple into the cavity along with 1 teaspoon of butter. Next, wrap each bird with 1 or 2 slices of bacon. Place the wrapped birds into a roasting pan. Fill the roasting pan about a 1/2-inch deep with white wine (or apple cider or water). Cover the pan and place in your preheated over for 45 minutes.

When the 45 minutes has elapsed remove the pan from the oven. Pour out the liquid and raise the oven temperature to 450 degrees. Remove the bacon from the birds and return to the oven for 10 minutes or until golden brown. In the meantime, reduce the juice from the pan and add some heavy cream to thicken. Serve the thickened juices over the birds.

 

This is a wonderful way to cook almost any bird (even chicken). Add some mashed potatoes, and some glazed carrots to make a meal that your family is sure to enjoy. As a final delight to this wonderful meal I would suggest a light dessert such as Poached Pears in Port Wine with a dollop of whipped cream.

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Smothered Grouse

4 grouse (ruffed) cut in half, salt/pepper, 1 tsp. Thyme, 4 oz. Butter, 4 shallots or scallions, 1/2 pound sliced mushrooms, 2 cups sour cream, 1/2 cup chicken broth, 1 tsp. Plum jelly

Dredge grouse in flour, salt, pepper, and herbs. Sauté grouse in several tablespoons of butter. Remove grouse pieces and sauté the shallots or scallions and mushrooms in same skillet using remainder of butter. Mix sour cream, broth, and jelly. Return grouse to skillet and add sour cream mixture. Bake covered for 1 hour at 350 degrees.

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As always, We try to remember our four legged partners too. If you would like additional ideas for this member of your team visit the *3 Dog Bakery: http://www.foodtv.com/

CORGI CRUMPETS

2 1/2 cups cornmeal 1 1/2 cups flour

2 TBSP vegetable oil 1 egg

2/3 cups honey 1/2 tsp. each baking powder, cinnamon, nutmeg

1 small apple, grated 1 1/3 cup water

1/2 cup rolled oats

Preheat your oven to 350 degrees. Prepare a muffin tin by placing paper baking cups in each cup or spray well with a non-stick cooking spray. In a bowl, mix all the ingredients together, except the oats. Scoop this mixture into the prepared muffin tin filling the cups about 1/2 full. Sprinkle the tops of the muffins with the oats. Bake for 40 minutes.

This should yield approximately 12 muffins. Plan to take some of these along on your hunting trip. They are a great energy snack for your hunting partner (and for you too!).

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MUTT MUFFINS

1 apple

2 carrots

2 TBSP honey

2 3/4 cups water

1/4 tsp. vanilla

1 egg

In a food processor puree the apple. Next, shred the carrot using a hand grater. In a bowl mix all of the wet ingredients together and add the apple puree. Mix thoroughly.

 

4 cups whole wheat flour

1/2 cup raisins

1 TBSP baking powder

1TBSP cinnamon

1TBSP nutmeg

Combine the dry ingredients and mix well.

 

Add the wet ingredients to the dry and mix thoroughly. Spray a muffin tin with nonstick spray and fill the muffin cups 3/4 full. Bake at 350 degrees for approximately 1 hour.

Yield: 12 to 14 muffins

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