Waterfowl Receipes Part VII

By Matt Porter, Education Committee

This article originally appeared in Wisconsin Waterfowl Association’s June, 2023 Newsletter edition.

Duck Schnitzel with Mushroom Sauce

Ingredients
  • 4 to 8 duck breast fillets skin removed
  • Kosher salt and freshly ground pepper
  • 2 cups flour seasoned with 1 teaspoon each salt and pepper
  • 6 eggs whisked with 1/4 cup buttermilk
  • 2 cups seasoned breadcrumbs
  • 3 tablespoons olive oil
  • 2 tablespoons butter
Mushroom Sauce Ingredients
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1/4 cup minced onion
  • 3 cups sliced mushrooms
  • 1/4 cup diced red bell pepper
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon Dijon mustard
Instructions
  1. To prepare the mushroom sauce, heat the butter in a medium-sized saucepan over medium heat. Add garlic and onion. Sauté for 3 minutes. Add mushrooms, bell pepper, and rosemary. Sauté for 3 to 4 minutes. Sprinkle flour over the mixture and stir to distribute evenly. Cook for 3 to 4 minutes, stirring often. Stir in chicken broth and Dijon mustard. Then simmer, uncovered, until sauce thickens. Keep warm.
  2. To prepare the duck schnitzel, place the breast fillets inside a freezer bag or between sheets of plastic wrap. Lightly pound fillets with a mallet or heavy skillet until they are about 1/4 to 1/8 inch thick. Season with kosher salt and freshly ground pepper.
  3. Place three shallow bowls on a work surface. Put the seasoned flour in the first bowl, the egg mixture in the second, and the breadcrumbs in the third. Heat the olive oil and butter in a large skillet over medium-high heat. Dredge each duck breast fillet in the flour mixture. Shake off any excess. Then dip the fillet in the egg mixture, coating evenly on all sides. Press into the breadcrumbs, coating evenly. Shake off excess. Then place the coated fillets, one or two at a time, into the skillet and brown them evenly on both sides. Drain the schnitzel on paper towels and keep warm.
  4. To serve, arrange the schnitzel on plates and spoon mushroom sauce over.

Recipe & photo source: https://sportingchef.com/duck-schnitzel-mushroom-sauce/

Basic Game Jerky

Ingredients
  • 1 cup soy sauce
  • 1/4cup Worcestershire sauce
  • 1/4cup Kosher salt
  • 1/4cup brown sugar
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
Instructions
  1. This is for 2 lbs of meat.
  2. Trim game meats of gristle and silver skin. Slice as thinly as possible. If needed, lighlty pound meat until of even thickness. Combine soy sauce and Worcestershire sauce in a medium bowl, add sliced meat and toss to coat evenly. Cover and refrigerate for 12 to 24 hours. Remove meat from marinade and pat dry.
  3. Combine Kosher salt with remaining ingredients. Coat meat evenly and stack sliced game, one on top of the other. Wrap with plastic wrap and refrigerate for 12 hours.
  4. Dry on racks in a 160 degree oven with the door open about 1/2 inch to allow moisture to escape. Average drying time is 4 hours, depending on meat thickness.
  5. Smoke at 200 degrees for 2 – 3 hours or until thoroughly dried.
  6. Jerky stored for more than a couple of weeks should be properly packaged and frozen.

Recipe & photo source: https://sportingchef.com/basic-game-jerky/