Sue's Duck & Sauerkraut

Use four ducks (mallards) or any wild species.  Salt & pepper inside, and out. Lightly brown in 375 degree oven or roaster. In large bowl mix 1 qt. of sauerkraut, 1 large can of whole tomatoes, 3/4 cup of sugar, 1 large onion (cut up fine).  After ducks are browned, cover with kraut mixture.  Bake 2-21/2 hours in 350 degree oven in covered pan.  Baste occasionally. Serve the kraut as a side dish.  A guaranteed favorite!

Grilled Goose

1 Cup soy sauce. 1/2 Cup sugar, 1/4 Cup sesame oil, 6 green onions chopped finely, 1 " X 1" ginger root ground up of heaping TSP of ground ginger root, garlic to taste.  Mix all the ingredients in a nonmetalic marinate goose breast for 2 hours, and grill rare. Taste like prime rib!

Partridge Breast Deluxe

4 partridge - 8 breast, salt & pepper to taste - flour- 2 cans mushroom soup, mixed with 1 cup sour cream and 1/4 cup bacon grease.  Use an electric fry pan.  Wash breasts and dredge in flour.  Brown in bacon grease in fry pan.  When brown add soup and sour cream mixture.  Season with salt and pepper.  Simmer one hour or until tender.  The sauce makes and excellent gravy to put over potatoes, or wild rice.  Serves 4 to 6 people.

Pheasant in Casserole

Cut Pheasant into serving pieces.  Roll in flour seasoned with salt and pepper.  Brown lightly in hot butter or cooking  oil Place in casserole.  Add one small can mushrooms and one half cup of wine.  Cover and bake about two hours in slow oven at 350n degrees.  Add more wine if necessary.

Braised Partridge

4 partridges salt, and pepper and flour,1/4 cup of  fat, 1/2 cup of milk 1 can  cream of celery soup 1/2 cup chopped onions, 1/4 tsp. caraway seeds Sprinkle partridges inside and out with salt, pepper and flour.  Heat fat in skillet , add partridge and brown on all sides. Add milk, soup, onions, and caraway seeds.  Bring to boil.  Cover and cook over low heat 25 - 30 minutes or until tender , basting frequently with sauce in pan.  Serve with wild rice, and fruit salad, hot rolls, and a beverage.

Smothered Pheasant

Cut 2 pheasants into serving pieces. Shake pieces in seasoned flour.  Brown in hot fat on all sides.  Remove to large casserole and add 1 medium onion, chopped, 2 stalks of celery, chopped, 1 can cream of mushroom soup and 1/2 cup white wine.  Cover and simmer for 1 and 1/2 hours in a 375 degree oven or until meat is very tender.

Pheasant Burgers

2 cups chopped cooked pheasant, 1 egg slightly beaten 1/2 cup mayonnaise, 2/3 cup diced celery, 1/4 cup fine dry bread crumbs, 1Tbsp. melted butter.  Mix all but last two ingredients. Chill.  Shape into 6 patties, roll in bread crumbs Melt butter in skillet at medium heat.  Brown patties for about 10 minutes.

Pheasant Superb

1 pheasant cut into serving pieces flour, salt and pepper, 1 tsp. paprika 1 tin mushroom soup, 1 tin chicken gravy, 1 cup cheddar cheese, 1 cup cooking oil. Mix flour, salt, pepper and paprika .  Shake pieces of thawed pheasant in bag containing seasoned flour, coat each piece well. Brown in cooking oil in frying pan.  Drain off excess oil.  Combine mushroom soup and chicken gravy pour over browned pheasant sprinkle cheese evenly over meat, cover and simmer for 2 hours or set thermostat at 325 degrees.  Stir occasionally to prevent sticking, and add water if necessary.