Bird Dog & Retriever News

April / May 2003 issue Page 52

  Birds In The Pan

By Ralph Nestor

 

Duck Burritos ala' Goldstream

Named for the Goldstream Valley near Fairbanks, Alaska, in which I lived for over 24 years this entrée was a favorite at our house and our annual game feed. Equally good with duck or goose this entre is may be prepared the day before serving and held in the refrigerator.

1 lb skinless, boned duck or goose breasts
lb butter
1/2 C diced green onions
1/2 C diced green pepper
1 C chopped fresh tomatoes
2 cloves garlic, minced
1 Tbsp minced jalapeno pepper
1 Tbsp chopped fresh cilantro
1 pinch cayenne pepper
8 oz cream cheese
2-4 Tbsp milk
8-10 flour tortillas
2C Salsa-as hot as you want it!

1) Melt butter in large sauté pan and cook breasts until done. Cool and shred them.
2) In the same pan, sauté onions, peppers, and garlic 3-5 minutes, adding butter as needed.
3) Add tomatoes and jalapenos and simmer 5 minutes over medium heat. Add cilantro and shredded breast to pan, mix well
4) Season mixture with salt, pepper, and cayenne. Blend in cream cheese and enough milk to make it moist but not sloppy.
5) Place 1/3 to 1/2C of Duck mixture in each tortilla, roll, and place in a baking pan.
6) Bake covered for 20-25 minutes at 350F, adding salsa for last 5 minutes.
7) Serve 2 tortillas per person with refried beans and a small green salad. Serves 4-5 persons and pass the Corona please!

Quail Veronique

So named because of the use of green seedless grapes, this dish is equally good with pheasant, grouse, or ptarmigan breasts.

8 each Quail, whole
3 Tbsp minced green onions
1 ea. garlic clove, minced
tsp seasoned salt
tsp ea. sage, rosemary, and thyme leaves
2C chicken stock
1C seedless green grapes, cut in half
1/4C brandy
1/4C flour

1) Split quail down the back, flatten them with a rolling pin, and rub well with seasoned salt.
2) Heat oil in a large sauté' pan and brown the quail well on both sides. When done remove them to an oven proof baking dish.
3) Add minced green onions and garlic to pan. Cook until both are tender, don't brown. Add sage, rosemary, thyme, and green grapes to pan-simmer, 2-3 minutes.
4) Deglaze sauté pan with chicken stock. Simmer 3-4 minutes and then pour liquid over the quail, cover, and bake at 350F for 25 minutes or until the quail is tender. Remove the quail to a serving platter and hold. Mix the brandy and flour and thicken the pan liquid. Simmer sauce 2-3 minutes. Adjust thickness and seasoning, pour over quail and serve ( 2 quail per person) with seasoned, cooked, white rice and vegetable of choice.
Delicate and light as quail are, a chilled California Chablis compliments this dish very well.

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Copyrights Bird Dog & Retriever News May 2003
Do not reproduce or retransmit in any form, and we surf the web, we'll find you.
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