Arkansas PBS > Programs > Cooking on the Wild Side > s03 > Cooking on the Wild Side February 2014

Cooking on the Wild Side February 2014

Roast Goose in a Bag

  • 1 Canada goose (4 to 5 lbs.)
  • 3 large onions, chunked    
  • 5 cloves garlic, halved
  • 1 stalk celery
  • 1 pkg. baby carrots
  • 1 apple, cored and quartered
  • 15 juniper berries, crushed
  • 2 bay leaves
  • 1 (14 oz.) can chicken broth
  • 3 tsp. rubbed sage
  • salt and pepper
  • 1 stick butter
  • 4 strips bacon
  • 1 turkey-sized oven bag

Salt and pepper goose inside cavity. Sprinkle with 2 teaspoons sage and stuff cavity with apple, 1 onion and celery. Sprinkle outside of goose with salt, pepper and remaining sage. Cover with 3 to 4 slices bacon. Place remaining onions, garlic and carrots in browning bag. Place goose on top of onions. Close bag and bake at 350° for 1 ½ to 2 hours. Strain liquid from bag. Put in saucepan; bring to boil and reduce to half. Add butter. Use as sauce over goose.

Southern Fried Quail and Gravy

  • 4 quail
  • 1 c. flour
  • 1 Tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ c. buttermilk
  • ½ c. plain yogurt
  • Vegetable oil
  • Milk

Wash quail; cut in half and pat dry with paper towel. Mix flour, garlic powder, salt and black pepper in bowl. Mix buttermilk and yogurt in separate bowl. Heat vegetable oil in heavy skillet. Dip quail half in buttermilk/yogurt mix and then in flour mixture. Place breast side down in hot oil. Cook until brown, turning once. Remove from oil and set aside.

Gravy: Drain most of oil from skillet. Add about 3 heaping spoonfuls of flour mixture left from coating quail. Stir continuouslyuntil golden brown. Stir in enough milk to make liquid and stir until gravy begins to thicken. Remove from heat. Serve over quail, mashedpotatoes or biscuits.

Ginger Grilled Chukar

  • 2-4 chukar
  • ¼ cup dry wine
  • ¼ cup fresh squeezed lemon juice
  • 2 Tbsp. grated fresh ginger root
  • 3 cloves garlic, minced
  • ¼ cup brown sugar
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ stick butter
  • ½ cup red currant jelly
  • 2 Tbsp. lemon juice
  • ¼ cup red wine

Mix red wine, lemon juice, ginger root, garlic and brown sugar in a Ziploc bag. Add chukar and marinate 2-4 hours. Meanwhile, on stove top, mix butter, red currant jelly, lemon juice, and red wine. Bring to boil. Reduce heat and cook until slightly thickened. Heat grill and place chukar on grill. Baste with glaze. Cook until done. Coat with glaze and serve.