Recipe With Tag Birds / page 1
Allegheny Broiled Pigeons
Dust birds with seasoned flour, brush with beaten egg yolks, and cover with crumbs. Put birds skin d...
An Absolutely Perfect Roast Goose!
I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making ...
Baked Loaf
Mix all ingredients and pour into a greased 8-cup pan. Bake at 375 degrees for 1 hour, or until firm...
Barbecued Partridge
Roll bird pieces in flour, and brown in butter. Remove birds, and drain off most of the fat. Brown o...
Barbecued Pheasant
Use breast, thighs and legs. With a sharp knife, cut meat from each side of keel or breast bone, mak...
Basic Farce
Cook onion in Madeira until onion is soft and liquid has evaporated. Mix with ground meats and remai...
Bayou Becassines
Roast snipe briefly, no more than 5 minutes; it should still be very underdone. Remove legs and wing...
Bayou Blackbird Jambalaya
Brown birds and sausage in a Dutch oven; cook until birds are tender. Add onion, green pepper, and c...
Bird Pate
Combine game meat, truffles, and 1/4 cup Cognac, dust with salt and pepper, and refrigerate for at l...
Bird Variety-Meats - Basic Information
While eggs are not a variety meat, and certainly I am not recommending robbing nests for them, if yo...
Braised Pheasant with Apples
Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks. Save the wings and drum...
Braised Pheasant with Mushrooms
Dredge cut up pieces of pheasant in pancake mix. Brown pieces in butter until golden brown (approxim...
Braised Pigeons
Truss birds and wrap breasts with bacon or salt pork. Brown birds and giblets in butter. Add a dash ...
Bread and Butter Birds
Fill cavity of each bird with 1 teaspoon parsley. Dredge birds with seasoned flour and brown quickly...
Breast of Grouse
Saute breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper t...
Breast of Ptarmigan
Place ptarmigan breasts in slow cooker. Add chopped onion, parsley, cream of mushroom soup, water, s...
California Band-Tails
Roll birds (tie if necessary) in flour; shake off excess. Brown on all sides in hot butter; do not b...
Campfire Doves
Lay each dove on a square of foil. Cup the foil slightly. Splash a little red wine on the bird, then...
Canadian Baked Woodcock
Split each bird, then dip into milk and dredge with seasoned flour. Brown in melted butter. Arrange ...
Canadian Dove Saute Bonne Femme
Roll birds in seasoned flour and brown in hot butter. Add mushrooms, cover, and bake at 375 degrees ...
Canadian Pimiento Woodcock
Dredge birds with seasoned flour. Heat oil, add onions, garlic, and birds, and cook, turning often, ...
Canadian Upland Fricassee
Cook bacon bits until crisp; remove from skillet. Dredge birds with flour and brown in bacon fat. Ad...
Carmel Sauteed Dove
Melt butter; add onions, garlic, bay leaf, peppercorns, and whole cloves, and cook for 5 minutes, st...
Casserole of Pheasant and Broccoli
Cook broccoli according to directions on package except limit cooking time to 5 minutes. Drain thoro...
Deep Fat Fried Pheasant
Combine ingredients for your choice of coating mix. For mixture 4, combine ingredients and beat with...
Dove - Basic Information
Upland bird shooters rate the dove high. It's a tricky flier which, even out in the open, seems to e...
Dove Breast Italiano
Place dove breasts in a zip-seal plastic bag, cover with Italian dressing and marinate for three to ...
Dove Louisiana
Mix rice with melted butter, sage, onion salt, and cayenne; use to stuff birds, after rubbing them i...
Dove Ravioli with Tomato-Basil Vinaigrette
Season breast halves with salt and pepper; broil until rare and then cool. Add cooked and cooled dov...
Doves and Mushrooms
Boil mushrooms in 4 cups boiling water for 3 minutes. Drain and transfer to ice water; let stand for...
Doves with Raspberry Vinaigrette
Season doves with salt and pepper. In a large bowl, whisk together garlic, preserves, vinegar, onion...
Duckling Chili
1. In large pan, over medium-high heat, heat oil. Add onions, green pepper and jalapeno pepper. Saut...
Dutch-Oven Polenta Doves
Roll birds in flour-polenta mixture. Brown quickly in drippings in a Dutch oven. Add enough water to...
English Pigeons
Marinate the pigeon(s) for an appropriate time in The Red Marinade. Mix equal amounts of sliced onio...
Farm-Country Dove Bake
Dredge birds in flour seasoned with salt and white pepper. Brown in butter heated in a skillet. When...
French Picnic Dove
Stuff doves with slices of raw potato and unpeeled apple. Sprinkle heavily with salt and paprika and...
Fried Quail with Chipotle Cream Sauce
Combine quail, buttermilk and garlic in a bowl. Refrigerate for 1 hour. Combine flour with next 5 in...
Georgia Brandied Snipe
Dust birds with paprika, salt, and pepper; wrap with bacon. Put birds in a small roaster pan and roa...
Giblet Soup
Cover giblets with cold salted water and boil until very tender, 45 minutes to 1 hour. Cool in the b...
Greek Birds with Oranges
Wipe birds dry and put into a large shallow dish. Mix oil, lemon juice, salt, pepper, oregano, and g...
Grilled Quail Salad
Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili...
Grouse - Basic Information
The grouse family is a rather broad one and includes many names, with the ruffed grouse probably bei...
Herb Roasted Pheasant Breasts
Using your fingers, start at the neck and carefully separate the skin from the breast. Combine garli...
Jalapeno Dove Brochette
Combine sugar with next 7 ingredients in a bowl and mix well. Add dove breasts and marinate for 1 ho...
Jellied Partridge
Soften gelatin in water, then dissolve in hot broth. Cool. When aspic begins to set, fold in remaini...
Marinated Pheasant with Pecan Pesto Vinaigrette
Combine marinade ingredients. Place pheasant pieces in a ceramic, plastic or glass dish and pour mar...
Marsh Birds - Basic Information
At one time or another, most hunters have sampled a meal of quail, dove, duck, goose or wild turkey....
Minted Dove
Rub birds well with fresh mint leaves. Combine sour cream and minced mint leaves, cinnamon, nutmeg, ...
Missouri Snipe
Cut the tops off rolls and scoop out interior to make a pocket large enough to hold a snipe. Butter ...
Moorhen and Smoked Sausage Gumbo
Cook okra in 2 tablespoons bacon grease and set aside. Make a roux by heating the remaining bacon gr...
