kevin February 3rd, 2010
Cheesy Chicken and Wild Rice Soup
Feel free to substitute your favorite game meat into this recipe. I’ve never used anything but chicken, but I bet it would be good with quail or other game bird.
Ingredients:
- 1 can of mushroom stems and pieces
- 2 tbsp butter
- 1 cup wild rice
- 2 cups of water
- 1 medium onion, diced
- Quart of milk
- 2 cans of cream of potato soup
- 1 can of cream of celery soup
- 1 can of cream of chicken soup
- 1 block of velveeta cheese, cubed
- 1 lb of bacon fried and crumbled
- 2 cups of cooked chicken
Directions:
- Boil the cup of wild rice in the 2 cups of water until the rice is done
- Fry bacon and crumble.
- Lightly saute the mushrooms pieces in the butter. (or simply add butter if you’re
- Mix all ingredients in crock pot on high until cheese is melted and soup is heated to desired temperature
kevin January 15th, 2010
We try to throw out seasonal recipes around here. That is, if it’s deer season, we’ll give you a great deer jerky recipe. Turkey season, we’ll throw out our favorite way to deep fry turkey. Well, it’s duck season, so here’s our second duck recipe of the month. Following our orange glazed duck recipe last week, this boneless duck breast with rice and Cumberland sauce dish might be the end-all to your search for the perfect duck recipe.
Ingredients
* 4 boneless duck breasts
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon ground sage
Directions
Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
* Wild Rice Stuffing, recipe follows
* Cumberland Sauce, recipe follows
Check out the full Duck Breast with Rice and Cumberland Recipe in the forum.
kevin January 6th, 2010
By now, you should have a few duck breasts laying around the freezer just waiting for the right recipe. So, if your Arkansas duck hunting honey hole is frozen up over the next several days because of the record cold temperatures moving into the state, and you’re forced to stay in, why not unthaw those duck breasts and do the next best thing to shooting ducks … eating them!
* 1 (12 fluid ounce) can or bottle orange soda
* 1 (6 ounce) can frozen orange juice concentrate, thawed
* 1/2 (18 ounce) bottle honey barbecue sauce
* 1/4 cup brown sugar
* 1/3 cup bottled teriyaki sauce
* 1 (5 pound) whole frozen duckling, thawed
* 1 (4.5 ounce) can sliced mushrooms, drained
- Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
- Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
- Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
Come inside the Arkansas duck hunting forum for step 4 for the recipe.
ducktape November 24th, 2009
With duck season opening over this past weekend, colder weather coming to The Natural State, and the holidays just around the corner, what better time than now for a hot bowl of duck chowder?
Duck Chowder Ingredients
1 medium onion chopped – yield 1/2 cup
1/4-cup butter
1/4-cup all purpose flour
1/2-teaspoon seasoned salt
1/4-teaspoon ground pepper
3 cups chicken broth
5 medium cucumbers, about 2 pounds, peeled
2 cups boiled duck meat
1/2-cup long grain rice
1/2 cup white rice
2 tablespoons lemon juice
2 bay leaves
1-cup light cream
1/4 cup snipped parsley
Check out the directions for cooking up this duck chowder game and fish recipe in the Arkansas Hunting and Fishing Forum, and don’t forget to share your favorite recipes too.
kevin October 29th, 2009
There are many ways to marinade venison. Ask 10 cooks, and you’ll get 10 different tried and true recipes. However, one of the most flavorful ways I’ve ever cooked deer meat is using a red wine marinade. Combined with the following ingredients, it can really make your venison steaks pop. Give it a try.
Red Wine Venison Steak Marinade:
1/3 cup red wine
¼ cup olive oil
1 tsp sugar
pinch of allspice
2 cloves garlic, minced
½ small onion, chopped
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
1 tsp Dijon mustard
4 venison steaks
Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.
kevin October 13th, 2009
Venison Stir Fry
• 1 lb. venison
• 2 cups white rice
• 2 carrots
• 1 stick of celery
• 3 cups broccoli florets
• 1/2 cup unsalted cashews
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1 tbsp. crushed red pepper (or to taste)
• 1 tsp. cumin
• 1 package noodles of choice (pre-cook)
Directions:
Slice venison cross grain and marinade in soy sauce for one day. Cook rice and noodles separately and set aside. In oiled wok, stir in venison until browned. Add seasoning and other ingredients (excluding rice & noodles), stirring frequently. Add additional soy sauce to coat all ingredients. Cover and cook until vegetables are at desired firmness. Stir in noodles and rice, serve immediately. Besides tasting good, this dish is very healthy and low in fat. Feeds 4 people.
kevin August 30th, 2009
With dove season opening and college football kicking off, the first weekend in September is a time wing shooters and college football fans have been looking forward to for some time.
After you bust some doves in the morning, take in the Hogs game with a big plate full of this easy dove in wild rice recipe.
Ingredients:
- Dove Breasts
- 1 box Wild Rice (can substitute white rice)
- 1 can cream of chicken soup
- I can cream of celery soup
- 1 cup white wine
- Salt and Pepper
- 1 tsp Rosemary
- 1 tsp Thyme
Directions:
Mix all ingredients together. Lay dove breasts on top of mixture and sprinkle an additional tsp of rosemary and thyme on top of breasts; place in casserole dish. Bake 2 to 2 1/2 hours with oven at 325 degrees.
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