With the holiday season approaching, the Nevada Department of Wildlife wants to give you a few ideas on how to spruce up your holiday dinner table.
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- Smoked Wild Goose Breasts with Roasted Pears and Blueberry Sauce -We processed a goose from start to finish - that means plucking and butchering it. We took our two goose breasts, marinated them in peach brandy, cured them, then smoked them over Darjeeling tea leaves.
- Wild goose breast appetizer -For those who enjoy wild game, Haig Kassouni's goose breast appetizer is succulent and easy to make. An avid hunter, Haig enjoys coming up with his own recipes such as this one. For added flavor, he marinates cubed goose breast in teriyaki sauce for at least four hours or overnight.
- Partridges with Cranberries and Rosemary -A perfectly cooked bird. Crispy skin. Tender breast meat. Legs and thighs ready to fall off the bone. Such a simple thing, yet it’s still one of life’s great pleasures. Many a chef will tell you that an immaculately cooked chicken would be their deathbed meal.
- Simple Roast Grouse -Ruffed grouse roasted and glazed with something sweet, like maple syrup or honey. The cardinal rule with grouse is don’t mess with it. Roast it simply, add a sauce that compliments it, and enjoy.
- Wild Turkey Carnitas -The BEST thing to make with wild turkey drumsticks. You get around the sinews by slow cooking the meat and pulling it off the bone. Then it’s taco time!