Bird Dog & Retriever News
April / May 2026 issue page 7
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Recipes
BRAISED COOT
2 2- to 3-pound pheasant
4 cups water
1/2 cup vinegar
4 cups chopped celery
2 medium onions, quartered
4 to 6 whole cloves
2-inch piece stick cinnamon
6 teaspoons sugar
1 teaspoon salt
2 bay leaves salt, pepper 1/2 cup butter
WILD GROUSE DELUXE
3 grouse, cleaned, cut in serving pieces
1 egg. slightly beaten
1/2 cup milk
1 teaspoon each: salt, pepper garlic salt to taste 1 cup flour
1/4 cup butter
1/2 cup vegetable oil
1 can golden mushroom soup
1 cup water
Dip pieces of grouse in mixture of egg, milk, salt, pepper, garlic salt; then roll pieces in flour. Put butter and oil in skillet and heat to frying temperature. Brown pieces well on all sides. Remove from skillet and place in a single layer in cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over pieces of grouse.
Add water to bottom of cake pan. Cover with aluminum foil and bake in 350°F. oven 1 hour, or until tender. Serves 4 to 6.
Grouse makes a tasty meal, with this recipe, the result is a desirably moist bird.
Skin coot and cut off head, Clean: feet, wings, and tail. Rinse in cold water. Slice onions. Use a large frying pan large enough to handle coot, onions and stirring action without spilling over. Place frying pan on low heat and add a generous amount of bacon fat. When fat is melted, add onions to cover the bottom of the pan, then add pieces of coot. Add salt to taste, and place cover on pan. Cook on low heat until done, stirring occasionally.
If necessary, add a little water to prevent scorching. Serves 5.
6 coot
1 dozen onions bacon fat
salt
5 pounds duck pieces
2 tablespoons fat
2 cups sauerkraut
6-ounce can orange juice concentrate
1 4 cup water
1/2 teaspoon caraway seed
SWEET AND SOUR DUCK
PHEASANT A LA MARTIN
Cut each pheasant in half. Combine water and next 8 ingredients in large bowl. Marinate pheasant halves in mixture for 12 hours, turning occasionally. Remove pheasant; dry well. Reserve mari-nade. Sprinkle pheasant with salt and pepper. Brown in hot butter in large skillet. Add the 2 cups of reserved marinade. Simmer, covered, about 1 hour, or until pheasant is tender. Add more marinade during cooking, if neces-sary. Serves 4 to 6.
Melt fat in large, heavy skillet and brown all pieces of duck.
Scatter sauerkraut over duck. Combine orange juice, water and caraway seed, and pour over sauerkraut.
Cover skillet and simmer gently until duck is tender, about 1 1/4 hours. Serves 4 to 6.
Serve this duck with fluffy mashed potatoes and a green vegetable.
Sorry I was plum out of Coot Recipe
Pictures
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BROILED GROUSE
4 grouse
1 large onion, halved
3 stalks celery
1/2 teaspoon salt dash pepper
1/2 cup olive oil
Clean grouse; split down the back. Put in a deep pot and cover with water. Add onion, celery, salt and pepper. Cover and simmer 30 minutes. Remove birds from pan, drain. Brush with oil, then place skin side down on broiler rack. Broil 15 minutes or until brown, turning once and basting frequently with oil. Serves 4.
PARTRIDGE IN WINE SAUCE
3 whole partridge breasts
1 onion, thin-sliced
1 tablespoon chopped celery
1/4 teaspoon dried tarragon
1/2 cup white wine
4 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
dash pepper
2 tablespoons butter
1 egg yolk, slightly beaten
3 tablespoons heavy cream
Cut breasts in half along breast bone. Pull off skins. Place breasts, onion, celery, tarragon and wine in large saucepan. Add just enough boiling water to cover breasts. Cover; simmer 30 minutes or until partridge is tender. Remove breasts and keep warm. Strain liquid, boil to reduce to 2 cups. Melt the 4 tablespoons butter; stir in flour, salt and pepper. Gradually add the 2 cups partridge broth. Cook, stirring constantly, until mixture is smooth and thickened; add the 2 tablespoons butter and simmer gently 5 minutes, stirring occasionally. Combine egg yolk and cream; stir into hot sauce. Serve breasts covered with sauce. Serves 3.
Serve this on toast points or small squares of puff paste for a delicious gourmet touch.
SAUSAGE-STUFFED WILD DUCK
Rub inside of duck lightly with salt. Put stuffing (below) lightly into cavity and skewer or lace opening. Brush outside with soft shortening and dust with flour.
Place in covered roasting pan, breast side up, and roast in 325°F
oven 3 1/2 to 4 hours, or until breast meat starts to fall off bone.
Baste at 45-minute intervals, and season with salt, pepper. Serves 2.
Stuffing
1/2 pound unseasoned pork sausage
1/4 cup grated onion
1/2 cup fine-cut celery
1 tablespoon minced parsley
2 tablespoons grated green pepper
1 1/2 cups cold water
1/2 teaspoon pepper
1 teaspoon salt
4 cups dry bread cubes
1/2 teaspoon sage OR poultry seasoning
1/4 cup melted butter
Mix well first 8 ingredients and cook 40 to 45 minutes. Remove from heat and cool until grease sets.
Remove as much of the grease as possible. Add bread cubes, sage or poultry seasoning, melted butter.
Toss to mix well, adding more moisture if necessary.
QUAIL WITH MUSHROOMS
Pick, draw, and singe birds. Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and baste occasionally while they are roasting. If large birds, they’ll require about 1/2 hour to cook. When done, put them into warmer for 2 minutes, while you add 1 tablespoonful butter, a little hot water, and the juice of half a lemon to fat in the pan, stirring meanwhile to make gravy. Serve birds on toast with gravy poured over them. Garnish with wedge of lemon, currant or grape jelly or a favorite game sauce.