What an amazing pleasure it was to be part of the family and have Chad highlight who we are and how we enjoy cooking up our wildgame for friends and family.
The 2015 season begins this July and we appear on Episode 2 – Make it Rain on the Outdoor Channel, Saturday July 11 at 6pm ET. We invite everyone who enjoys cooking wildgame to watch or tell your friends.
Not only will we be cooking our famous goose pot stickers, but we’ll be sharing an amazing duck recipe courtesy of Dave Stanley called “Mama Del’s Duck” and trust me you’ll want to try this recipe it was over the top delicious. We’re also showing a bit of our elk tacos with corn salsa recipe. I know, most people don’t think of making tacos out of the best cut of elk, but when you prepare it so that it’s so tender you can slice it like butter, you may want to give it a try.
Episode 2 – Make it Rain on the Outdoor Channel, Saturday July 11 at 6pm ET.
Mama Del’s Duck
Courtesy of Dave Stanley
This recipe works equally well with ducks and smaller geese (specks and snows especially)
- Remove breast fillets from the breastbone of the ducks or geese. Remove any fat from the fillets. Take a breast and split it length wise (on the side that was against the bone) with a sharp knife. DO NOT cut it in half. The split will hold other ingredients.
- Put a fresh sage leaf in the split.
- Cut a piece of fontina cheese (or some other cheese you like) approx. the length of the split. Wrap the cheese in a piece of sliced prosciutto and put this in the split on top of the sage.
- Use 3 or 4 toothpicks to hold the prosciutto and cheese in place. Stick them through the duck, into the prosciutto and cheese and back out through the duck.
- Dribble olive oil on the breasts and season with Montreal Steak seasoning.
- Cook on a hot grill for 3-4 minutes on each side. If you cook the side with the toothpicks first, all the cheese will not be as likely to drip down into your grill. When you take them off the grill, they will continue to cook for a few minutes. You want them rare when they come off the grill so that they do not overcook and dry out. Remove toothpicks before eating. ENJOY!!!!!
The Best Goose Pot Stickers
Courtesy of Kristy Crabtree
- 2 Goose Breasts chopped in 1 inch cubes
- 8oz can Water Chestnuts
- 8oz can Bamboo Shoots
- 4 green onions chopped
- 1 large shallot chopped
- 2-3 garlic cloves chopped
- 1 tablespoon fresh ginger chopped
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice wine vinegar
- 1 package round pot sticker/dumpling wrappers
- 1 tablespoon Canola oil
- 1 cup chicken broth
- 1 cup water
Add first 10 ingredients to food processor and pulse until a fine stuffing is formed. Remove 1 pot sticker wrapper from the package and cover the others with a damp cloth. Place a small rounded teaspoon of the mixture in the center of the wrapper. Moisten the edge of the wrapper with water and fold wrapper in half over filling to form a semi-circle. Starting at one end, pinch the edges closed with your thumb and finger. Set on a sheet pan and cover with a damp cloth. Repeat this process until all of the filling is gone. Heat a large non stick pan over medium-heat and add oil to pan. Add 8 to 10 pot stickers at a time to the pan and cook for 2 minutes on one side. Turn pot stickers over and slowly add 1/4 cup chicken stock to the pan, cover and cook for another 2 minutes. Remove pot stickers and set aside. Repeat until done.
Elk Backstrap Tacos with Corn Salsa
Courtesy of Kristy Crabtree
Combine 1 teaspoon of each of the following spices. Rub spice mixture on elk, cover with plastic wrap and let marinate for 1 hour before cooking. Remove from refrigerator and let meat come to room temperature prior to cooking.
- Elk Backstrap (2 – 5 inch wide steaks)
- Garlic powder
- Kosher salt
- Chili powder
- Corn tortillas
- 2 tablespoons canola oil
Heat cast iron skillet to medium-high heat. Add 1 tablespoon butter and sear meat on all sides until you get a rich dark coloring. Remove elk from skillet, cover loosely with foil and let rest for 10 minutes. Slice elk backstrap into thin slices being sure to cut against the grain.
Serve sliced elk in a corn tortilla and top off with a generous portion of grilled corn salsa. Garnish with Cotija Mexican cheese and sour cream.
Grilled Corn Salsa
- 4 ears of white corn
- 1-2 serrano chili
- 1 red bell pepper
- 3 green onions
- 1 small red onion
- 1 garlic clove
- ½ cup cilantro
- 1 tomato
- Juice from 1 lime
- 1 tablespoon rice wine vinegar
- 1 jigger tequila (optional)
- Pinch of salt and pepper
Remove outer husks from corn but not all. Pull back and remove all silk from the corn. Close the remaining husks back and soak in water for 10-15 minutes.
Heat barbeque to medium-high heat. Remove corn from water shake off excess water. Grill corn for 15-20 minutes turning every 5 minutes. Cut bell pepper in half, remove flesh and grill until soft and slightly charred. Remove corn and bell pepper when ready. Remove kernels from cob using a sharp knife and dice red bell pepper.
Finely mince serrano chili (discard seeds for less heat), onion and garlic clove. Combine with coarsely chopped cilantro and tomato. Squeeze the juice from 1 lime and add rice wine vinegar and tequila. Add corn kernels and red bell pepper to salsa. Season with salt and pepper.