Rice Stuffed Cornish Hens

One of our customer’s favorite meals here at the lodge is Tina Guidry’s Cornish hens. What could be better a whole Cornish Hen roasted to perfection with asparagus, mashed potatoes and her famous bread pudding for dessert. Come get you some.

Rice Stuffed Cornish Hens

  • 3/4 cup onion, chopped

  • 3/4 cup celery, chopped

  • 1/2 cup butter, divided

  • 3 cups rice, cooked

  • 3/4 cup raisins

  • 1/3 cup walnuts, chopped

  • 3 tablespoons honey

  • 2 tablespoons lemon juice

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 6 Cornish game hens

Preheat oven to 375 F. In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter. Rub over skins. Bake uncovered 1 hour or until the juices run clear.

 

 

Paty’s Wild Duck or Goose Breasts

Ingredients

2 oz. Seagram 7
ice
water, to taste

Sauce:

2 (10 1/2 oz. each) cans onion soup
1/2 cup butter
1 cup ketchup
2 green peppers, chopped small
6 cloves garlic, chopped small
8 drops Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
16 duck breasts (skinned). Note that breasts of large ducks can be cut in half and count as 2 breasts.
1 strip of bacon for each breast


Instructions

Combine preparation and drink while preparing ducks. Replenish as necessary. Combine sauce ingredients in a heavy sauce pot. Bring to a boil, reduce heat, and simmer for about 15 minutes, stirring often. Remove from burner and let cool. Rap each breast with a piece of quality bacon and secure with a toothpick. After sauce has cooled, cover duck breasts with about 1/2 of sauce and marinate in refrigerator for 24 hours. Refrigerate remaining sauce to reheat and serve with cooked ducks. Duck breasts can be cooked on gas or charcoal grill. Cook ducks 3-4 minutes on each side over high heat. Flames should be allowed to engulf ducks for a period of time to fully cook bacon. Discard used marinade sauce. Serve covered with remaining heated duck sauce.

Wild Duck Port Wine-Roasted

Ingredients

4 Teal or 2 Mallards

Stuffing as desired (optional)

Fresh Mushrooms – 10 to 15 depending on how much you like them – sliced.

Campbell’s Golden Mushroom soup – 2 cans

Port Wine – Tawny or Ruby Port

Wild Rice or any other type of rice


Instructions

Sauce – Put the 2 cans of Golden Mushroom soup into a large mixing bowl.

Take an empty soup can and put two cans of port into the mixing bowl so you have equal amounts of port and soup. Mix all together.

Clean and wipe out ducks. – Put about a cup or two of the sauce into the bottom of a roasting pan (I usually spray with Pam first).

Add the ducks to the roasting pan and pour a little sauce over the top of the ducks. Add spices as needed. (I usually put one tablespoon of sauce into the cavity of each duck to get some of the sauce inside).

Put in a pre-heated oven, uncovered, at 475 degrees for 45 minutes to an hour.

Turn heat down to 275 and put on the lid. Add enough sauce to just cover skin of ducks. Do not use all the sauce now.

Every 30 minutes or so check and add sauce as needed as it will cook down. Poke the ducks to check tenderness.

After 2 hours add mushrooms and cover them with the sauce. (You should be about one hour from completion).

Do this for a total of about 2 to 3 hours and check. Take cover off if you wish them to be more brown on the outside.

Cook rice while ducks are roasting, so all are done at same time.

Take ducks out and the mushroom sauce should be cooked down enough to be thick as gravy. If it’s too thick, thin with a little water and port, as needed. Cook some more.

Rice, Duck and Sauce are ready. You are ready to have a great meal.

PS – My son does this recipe but likes to use Orange Juice and Orange Curacao liquor (equal parts)

BOBBY & GUY’S PIT COOKED DUCK BREAST

Ingredients

leaned breast of ducks
2-3 slices of jalapenos per duck breast
Bacon slices, uncooked
Hackberry Rod & Gun seasoning
Special marinating Lud sauce

Instructions

Marinate duck breasts in LUD sauce for at least 3 hours prior to assembly. After marinating fold each duck breast in half then place 2-3 small slices of jalapeno in each breast. Wrap with slice of bacon and stick a toothpick though to hold the bacon in place. Sprinkle with HR&G special seasoning and place on pre-heated pit. These are best when slightly pink in the middle. DO NOT OVERCOOK.

Hackberry Rod & Gun Seasoning and Lud marinating sauce available on line at www.hackberryrodandgun.com or here at the lodge. Call us toll free at 1.888.3762.3391

You gotta get the ducks yourself!.

Cajun Chicken Alfredo

Ingredients

Kosher salt

Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)

Any good Blackening Spice Rub – McCormick makes a good one

2 tablespoons olive oil

3 tablespoons minced garlic

1/4 cup dry white wine

3 cups heavy cream

1 cup roughly chopped marinated sun-dried tomatoes

1 pound fettuccine

3/4 cup grated Parmesan

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

1/2 cup thinly sliced green onion, for garnish

Blackening Spice Rub:

1 tablespoon granulated garlic

1 tablespoon freshly cracked black pepper

1/2 tablespoon salt

2 teaspoons ground cumin

2 teaspoons granulated onion

1 teaspoon cayenne pepper

1 teaspoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon chili powder


Instructions

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove from the oven and slice the chicken into strips on the bias. In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Cajun Pork Jambalaya

Ingredients

2 pounds pork meat, cubed
2-1/2 cups rice, uncooked
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, finely chopped
2 pods garlic, finely chopped
HR&G Seasoning to taste ( Pauline toll free 888.762.3391)
1/4 cup vegetable oil1/2 cup green onion, chopped
1/2 cup parsley, chopped
1 teaspoon Tabasco sauce
1/4 teaspoon sage4 cups water


Instructions

Season meat the day before cooking and refrigerate. In heavy pot using 1/4 cup vegetable oil, cook meat until dark brown. Add sugar, if it doesn’t brown well. Add onions, bell pepper, celery and garlic. When vegetables are sauteed, add water and simmer for about 30 minutes. Add rice, green onions and parsley Cook on low heat for about 25 to 30 minutes with the cover on as tight as possible. You may stir occasionally.

CHRISTMAS GOOSE

Ingredients

1 – Goose – harvested at Hackberry Rod & Gun

1 – pound of Jimmy Dean sausage

2 – onions chopped

2 – bell peppers chopped

1 – can chicken broth

1 – cup of water

3 – garlic clove

4 – potatoes cut up

4 – carrots sliced

Hackberry Rod & Gun seasoning (call Pauline for this 888.762.3391) or use Tony Chachere’s


Instructions

Season the goose with HR&G seasoning, and then stuff the goose with the sausage. Put in an uncovered pot, and place in preheated oven at 550 degrees for 20 minutes. Take out of oven and drain off excess grease. Add chicken broth, water, onion, peppers and garlic. Put lid on pot and place back in the oven at 550 degrees for 20 more minutes. Turn heat down to 200 degrees and let cook for 2 ½ to 3 hours, remove from oven and put in potatoes and carrots. Put back in the oven for another hour or until the vegetables or tender. Can be served over rice if desired.

Creole Chicken Etouffee (A-2-FEY)

Ingredients


1 chicken

Flour

3 tsp oil

1 large onion chopped

2 stalks celery chopped

2 garlic cloves

3/4 pound cooked smoked sausage, cut up

1 tbs green onion, chopped

1 tbs parsley


Instructions

Season chicken and coat with flour and brown in oil over medium heat. Remove chicken from pot, lower heat. Add vegetables and saute till tender. Add chicken to vegetables and sausage; cover. Simmer on low heat for 1-1/2 hours. If too much fat skim off grease. If gravy is too thick add a little water.

Serve over cooked rice.

Duck with Wild Rice

Ingredients

1 dressed duck

salt and pepper

water

1 small box wild rice, cooked

Instructions

Put duck in crock pot.

Add salt, pepper, and a small amount of water.

Cook on low for 8 hours.

Discard skin and bones. Pull meat apart into small pieces.

Mix rice and duck meat. Put in greased casserole dish.

Heat thoroughly at 350 degrees.

Serve with homemade bread.

Flying Prime Rib

Ingredients

Ducks Unlimited member Peter Berry contributed his super wild goose recipe to the collection of recipes in the first DU cookbook in 10 years. Click here to order this book. Peter says this recipe makes wild goose taste like prime rib. Cook it and let me know. I will be goose hunting tomorrow.

Peter Berry’s “Flying Prime Rib” is a suitable pairing of marinated and grilled goose breast fillets with a flavorful horseradish sauce that is simply sour cream, mayonnaise, and freshly grated horseradish folded (blended) together. Assuming that the goose has not been overcooked, it is reminiscent, when dabbed with the horseradish sauce, of prime rib. If fresh horseradish is not readily available, substitute a Tbsp. or more of either the prepared or creamed horseradish found in markets.



Peter Berry’s Flying Prime Rib with Horseradish

Preparation Time: 10 minutes

Marinating Time: 2 hours

Cooking Time: 10 minutes or less

6-8 appetizer servings

Ingredients

½ c. sour cream

½ c. mayonnaise

1 Tbsp. (or more) grated fresh horseradish

1 c. extra-virgin olive oil

2 Tbsp. Worcestershire sauce

2 garlic cloves, crushed

1 Tbsp. coarse salt

1 Tbsp. coarsely ground pepper

4 small to medium boneless, skinless goose breasts


Instructions

1. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. Chill, covered, until ready to serve.

2. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Add the goose and turn to coat. Marinate, covered, for 2 hours, turning occasionally. Drain and discard the marinade.

3. Grill the goose over high heat to medium- rare. Remove the goose to a cutting board and let stand 2 to 4 minutes. Slice the goose across the grain into 1/4- to ½-inch slices. Serve with the horseradish sauce on the side. ENJOY