Recipes

An excellent finger food to be served before a roasted stuffed fish. 1 1/2 cups leftover roasted goose (or duck), shredded 1/4 cup chives Zest and juice of 1 orange 1/3 cup mayonnaise Mix chives, zest and juice into mayonnaise. Combine with goose or duck and serve on crackers.

Try this starter before hearty venison dishes, such as chili, stew or goulash. 1 lb venison, cubed and marinated in 1 cup red wine, 2 cloves garlic (crushed) and ¼ cup olive oil Button mushrooms Grape tomatoes Red onion wedges Salt and black pepper, to taste On skewers, alternate venison with mushrooms, tomatoes and onion. Season...

This finger food goes well with grilled pheasant breasts or baked trout. 3 walleye fillets, boneless and skinless Salt and black pepper, to taste Canola oil 3/4 cup green chili sauce Season fish with salt and pepper, then sauté in oil. Add chili sauce and break fish into bite-sized pieces. Serve with blue corn tortilla chips.

A delicious sit-down or finger-food starter for a dinner of upland bird pot pie or fish pie. 3 pheasant breasts, cubed Fresh pineapple, cubed Small button mushrooms Salt and white pepper, to taste On skewers, alternate pheasant with pineapple and mushrooms. Season with salt and pepper. Grill until pheasant is cooked through.

A tasty start to a venison-steak dinner. 4 large tomatoes 3/4 cup salmon (or rainbow trout), cubed 1 clove garlic, minced 2 tbsp fresh dill, minced 4 tbsp fresh breadcrumbs 2 tbsp extra-virgin olive oil Hollow out tomatoes. Combine salmon, garlic, dill, breadcrumbs and oil. Stuff tomatoes with mixture and bake in a 400°F oven for 30 minutes...

This is a great sit-down starter for a duck or goose stir-fry. 2 duck breasts (or goose), skinless Salt and black pepper, to taste Canola oil 1/4 cup fresh dill, minced 1 clove garlic, minced 1/3 cup bourbon Chill duck in freezer until firm (to make slicing easier). Slice across grain as thinly as possible. Season with salt...

Serve this finger food before a dinner of poached salmon or venison steaks with a wild cranberry sauce. 2 cups leftover venison roast, cubed 1/2 small onion, diced 1 clove garlic, diced 1/4 cup dill pickle, diced 1/4 cup red pepper, diced 2 tbsp Dijon mustard 1/2 cup mayonnaise Salt and black pepper, to taste Place all ingredients in...

This sit-down appetizer is great served before a Thai-style venison stirfry, or slow-roasted duck. 4 grouse breasts, boneless and skinless Salt and white pepper, to taste Butter 1/4 cup cream 2 dozen green grapes 1/3 cup pistachio nuts Season grouse with salt and pepper. Sauté in butter over medium heat. When cooked through, remove from pan. Add cream...

When it comes to wild game, the barbecue certainly isn’t just for the likes of venison steaks. Here’s a great way to also capture the wonderful taste of duck cooked on the grill. Serves: 6 6 wooden skewers 8 boneless, skinless duck breasts 1/4 cup fresh lime juice 1/4 cup tequila 2 shallots, minced 2 cloves garlic...

Couscous, prepared in minutes, can be flavoured with all sorts of different seasonings and vege­tables. Serves: 4 2 cups couscous 1/4 cup basil pesto Juice of 1 lemon 1 pint grape tomatoes, cut in half lengthwise 4 green onions, diced 10 pitted black olives, diced Salt and black pepper, to taste Prepare the couscous according to package directions. Stir...