Roasted Wood Ducks with Gravy
*Recipe provided by Scott Austin
2 plucked Wood Ducks
1.5 cups of water
1.5 cups milk
1 can condensed mushroom soup
1 package onion soup mix
salt, pepper and Cajun spice
Split each duck lengthwise, starting at the breast plate, to create 2 equal halves (serrated bread knife works well for this task). Season all 4 pieces with salt, pepper and Cajun spice. Roast uncovered for 20 minutes with skin side up at 400 degrees Fahrenheit. In a bowl, whisk both soup types with water and milk until they are well blended. Remove the roasting pan from the oven and pour the soup blend over both ducks. Cover and roast at 225 degrees Fahrenheit for 2-3 hours, basting every 1/2 hour. The result we be very moist ducks with a flavourful gravy.
Marvelous Mourning Dove
*recipe provided by Scott Austin
De-bone your dove breasts and marinate them in Italian dressing for at least 4 hours.
Put a small amount of your favorite cream cheese on one fillet and then cover the cheese with the 2nd fillet.
If you prefer some zip, you can also add a piece of hot pepper to the cheese filling!
Now you carefully wrap the 2 breasts with 1/2 a piece of bacon and hold them together with a toothpick.
Grill on your BBQ at medium heat for 15-25 minutes until the bacon is cooked carefully tending and turning with tongs.
Serve with freshly ground black pepper and your favorite beverage
Blueberry Bourbon Venison
*Recipe provided by Outdoor Canada
2-3 lb venison back strap, trimmed
Montreal steak spice (or similar seasoning), to taste
3 tbsp olive oil
2 cups fresh blueberries
1/2 cup bourbon (or rye whisky)
Half lemon, juiced
2/3 cup granulated sugar
1/2 cup water
1 tbsp cornstarch
Sprinkle venison all over with spice (don’t use anything that will overpower the meat’s natural flavours).
Heat oil in cast iron frying pan; sear meat all over until rich brown (about 2 minutes per side for rare).
Combine blueberries, bourbon, lemon juice and sugar in a small saucepan; simmer, stirring occasionally (and carefully to avoid crushing the berries) for 10 minutes until well blended and berry juice has cooked into sauce.
In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken sauce. Maintain heat until mixture is well blended and consistent in texture. Once the sauce is thick enough to coat a metal spoon, you’ll know it’s ready to serve.
Slice back strap into thin medallions and top each piece with several heaping tablespoons of blueberry sauce.
Note: To cut some of the sweetness of the sauce, some like to add fresh cranberries to the sauce alongside the blueberries!