Sunday, February 22, 2009

Wild Goose Chase

Wild Goose Chase

1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 pounds)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)

Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over
with fork. Rub inside and out with orange juice. Add apples and
orange zest to apricots and prunes. Sprinkle goose inside and out
with salt, pepper and paprika. Stuff cavity with fruit. Skewer
opening closed. Lay bacon slices across breast. Place goose, breast
side up, in shallow roasting pan. Roast for 1 1/2 hours, removing
accumulated fat every 30 minutes. Remove bacon and roast for 1 hour
more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.

Make sauce:

pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste

Scrape brown pan drippings into saucepan. Add green onions,
1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix
cornstarch with remaining 1/4 cup stock until smooth. Slowly
drizzle into sauce, stirring rapidly. Add salt and pepper. Stir,
simmer 5 minutes.
Serve over goose.

Thursday, February 19, 2009

Cattail pollen flapjacks

Cattail pollen flapjacks

Makes 10-12
1 cup cattail pollen or flowers
1 cup whole wheat flour
½ tsp salt
1 tbsp honey or maple syrup
1 egg
2 tsp baking powder
1 to 1 ¼ cups milk
4 tbsp oil
Combine dry ingredients in a mixing bowl. Gradually stir in egg, milk, honey & 2 tbsp oil to make a creamy batter. Cook flapjacks until bubbles form on a hot, greased griddle or pan. Turn & cook until brown.

Serve with butter & honey or syrup.

Monday, February 9, 2009

Almondine Walleye

* Exported from MasterCook *

Almondine Walleye
Recipe By :Edie Franson
Serving Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 pounds walleye fillets
1/2 cup ground almonds
1/2 cup fresh bread crumbs
1/4 cup canned Italian bread crumbs
1 egg -- beaten
2 tablespoons water
1 tablespoon olive oil
1 tablespoon butter

Mix almonds and both kinds of bread crumbs together in a bowl. In aseparate bowl, beat egg, add water, and beat again to mix.Heat olive oil and butter in a skillet. Dip each fillet in egg. Presseach side of fillet into almond and bread crumb mixture; brown inskillet. Adjust heat to keep from browning too quickly. Brown bothsides. Remove when fish flakes easily with a fork. During browningprocess, if needed, add more olive oil and butter in equal amounts.

Serve hot.

Source:"365 Wild Game Recipes"S(ISBN:):"0-87341-995-2"Copyright:"2001 Edie Franson"- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 738 Calories; 64g Fat (73.9%calories from fat); 26g Protein; 25g Carbohydrate; 5g Dietary Fiber;243mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3Lean Meat; 11 Fat.

Wednesday, February 4, 2009

Salmon with Rosemary sauce

Salmon with Rosemary Sauce
Prep Time:15 min
Start to Finish:30 min
makes:4 servings

2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 black peppercorns
1/4 lemon
1 3/4cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 lb salmon or other full-flavored fish fillets
1/2 cup fat-free half-and-half
1 teaspoon cornstarch
1/4 teaspoon salt

1.Place 1 teaspoon of the rosemary (1/2 teaspoon if using dried), the
parsley, peppercorns and lemon in cheesecloth; tie securely.

2.In 10-inch skillet, heat broth and cheesecloth bag to boiling. Reduce
heat; cover and simmer 5 minutes.

3.If fish fillets are large, cut into 4 serving pieces. Place fish fillets
in skillet; add water, if necessary, to cover. Heat to boiling. Reduce heat;
simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.

4.Remove fish to serving platter and keep warm. Reserve 1/3 cup broth
mixture. Discard cheesecloth bag and remaining broth mixture.

5.In small bowl, mix half-and-half and cornstarch. In same skillet, heat
half-and-half mixture, reserved broth mixture, remaining rosemary and the
salt to boiling over medium heat. Boil and stir 1 minute. Pour over fish.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat
2g, Trans Fat 0g); Cholesterol 75mg; Sodium 300mg; Total Carbohydrate 3g
(Dietary Fiber 0g, Sugars 2g); Protein 25g % Daily Value*: Vitamin A 2%;
Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 0 Other Carbohydrate; 0
Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid
Servings: 4 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.