Wildfowl Recipes
Practical ideas for preparing wildfowl. Always prepare game hygienically, cook thoroughly where appropriate, and follow current food safety guidance.
Slow cooked duck
Suitable for teal, wigeon, mallard and similar duck. Slow cook with red wine, apple, onion, poultry seasoning and herbs. Chill, remove the meat from the bones, then finish in a frying pan with orange marmalade, butter, salt and pepper until glazed.
Goose steaks
Slice breast meat into thin fillets, soak overnight in salt water, then in cola for a few hours. Tenderise, flour, and fry in butter and oil, adding brown sugar as the steaks cook.
Roast goose chilli
Brown onion, garlic and cubed goose meat, then simmer with tomatoes, chilli beans, green pepper, beer, chilli powder, basil and seasoning until the sauce thickens. It can also be cooked low and slow.
Roast goose with wine sauce
Stuff goose with apples, butter the bird, add onion and dry red wine to the roasting pan, roast, then thicken the pan juices and serve.
BBQ smoked duck
Soak duck in milk, season inside and out, stuff with apple and onion, then cook slowly with smoke until tender.