ATVPT

 Prepared by chef Michael Saunders

2 whole pheasants, deboned and cut in half

1 cup sliced shiitake mushrooms

1/3 cup chopped shallots and dry white wine (such as chardonnay)

2 teaspoons Dijon mustard

1 teaspoon country-style Dijon mustard (with seeds)

1 cup pheasant broth or chicken broth

¼ cup whipped cream

Salt and freshly ground black pepper, to taste

In medium-size skillet, melt margarine over medium heat. Add pheasant and sauté until light-golden brown. Remove from skillet and place in a shallow baking dish; bake in a 325-degree oven 5 to 10 minutes while you make the sauce.

In same skillet in which pheasant was cooked, combine mushrooms and shallots and sauté 2 minutes. Add wine and let simmer 3 minutes to reduce. Add both styles of mustard and sauté 2 minutes. Add broth and let simmer 4 minutes to reduce. Stir in cream and adjust seasoning with salt and pepper.

To serve, pour some sauce on each of 4 plates; top each with a pheasant half. Serve with steamed vegetables, such as zucchini, yellow squash, new potatoes and snow peas. Makes 4 servings.

Prepared by chef Michael Saunders

2 boneless quail

1 cup buttermilk

2 cups all-purpose flour

1 tablespoon each: garlic powder, chili powder and paprika

1 teaspoon each: cayenne pepper, salt and black pepper

Oil for deep-frying (peanut oil preferred)

Marinate quail in buttermilk 15 minutes in a glass container or plastic bag.

In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside.

Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove quail from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.

Prepared by chef Michael Saunders

2 duck breasts

Salt and freshly ground black pepper, to taste

½ cup walnuts

Dressing (recipe follows)

1 cucumber, halved, seeded and thinly sliced

2 tablespoons chopped green onions

Preheat oven to 350 degrees. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast 45 minutes. Let cool and slice thin. Spread walnuts on a cookie sheet and roast at 350 degrees 10 to 15 minutes, or until they are brown and give off a rich, nutty aroma; stir once or twice during cooking.

Prepare dressing. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top. Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion. Makes 4 servings.

Dressing

1 tablespoon raspberry vinegar

2 tablespoons walnut oil

1 tablespoon peanut oil

1 teaspoon soy sauce

2 teaspoons sugar

In a small bowl, whisk together vinegar, oils, soy sauce and sugar. Use as directed above.

Prepared by chef Michael Saunders

1/3 cup Caesar Dressing (recipe below)

Cajun-Fried Quail (recipe below)

Jalapeño Bread Sticks (recipe below)

2 cups cut, cleaned romaine lettuce (about 1 head)

2 tablespoons freshly grated Parmesan, or to taste

Prepare dressing, quail and bread sticks. In a large bowl, toss romaine with dressing until all leaves are coated. Divide among 4 plates and sprinkle each with Parmesan. Top each salad with half a Cajun-Fried Quail and 2 Jalapeño Bread Sticks. Makes 4 servings.

Caesar Dressing

1 egg yolk

1 tablespoon fresh lime juice

2 tablespoons white wine vinegar

Dash of Worcestershire

1 tablespoon Dijon mustard

2 tablespoons anchovy paste or mashed anchovies

1½ teaspoons to 1 tablespoon chopped garlic

1 cup virgin olive oil

Salt and freshly ground black pepper, to taste 1 tablespoon freshly grated Parmesan cheese

In a small bowl, whisk together egg yolk, lime juice, vinegar, Worcestershire, mustard, anchovy and garlic. Slowly whisk in olive oil until emulsified. (Alternatively, combine all ingredients except oil in a blender and purée. While motor is running, slowly pour olive oil through cap in a thin, steady stream. Season with salt, pepper and Parmesan.) Set aside.

Cajun-Fried Quail

2 boneless quail

1 cup buttermilk

2 cups all-purpose flour

1 tablespoon each: garlic powder, chili powder and paprika

1 teaspoon each: cayenne pepper, salt and black pepper

Oil for deep-frying (peanut oil preferred)

Marinate quail in buttermilk 15 minutes in a glass container or plastic bag.

In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside.

Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove quail from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.

Jalapeño Bread Sticks

4 ounces puff pastry (can use frozen)

1 egg blended with 2 tablespoons water

1 ounce each: freshly grated Parmesan cheese and finely chopped pickled, seeded jalapeños

Thaw puff pastry if frozen. Roll out 1/8 inch thick and cut into 10-by-1-inch strips. Brush with egg-water mixture, then sprinkle with Parmesan and jalapeños. Twist each strip 4 to 6 times to produce a spiral. Line a cookie sheet with parchment paper (necessary to keep from sticking), then place strips on parchment. Bake in 350-degree oven 15 minutes, or until lightly golden. Let cool before serving.

Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, onions, apples, and seasonings. Add liquid from giblets to moisten stuffing. Place goose in roasting pan and dot with butter. Bake approx. 20 minutes per pound of goose at 350 degrees. Baste often. 8-12 servings.

Roasting is an excellent way to serve partridge which are elegant in form, flavor and texture

• 4 partridges, 4 lbs
• 2 cups Dressing,
• 2 tsp salt
• 4 to 6 thin slices salt pork

1. Start oven 10 mim before roasting; set to mod hot (400 F).
2. Do not scald these birds to remove feathers. Dry-pick instead as soon as possible after killing while feathers are droopy, due to relaxed muscles. feathers become set and more difficult to remove. Pluck bunches of the feathers out in the direction in which they lay until bird is nude. Next singe.
3. Wash in cold water to which 1 tbsp baking soda has been added to each quart.
4. Rinse well in clear water, removing any pin feathers with Eviscerate, then wash well on inside, being careful to remove the lungs and any clotted blood.
5. Drain well and pat inside dry with a piece of paper toweling or clean cloth.
6. Sprinkle ½ tsp salt on inside of each bird
7. then fill with stuffing.
8. Push legs and fold wings up close to body.
9. Wrap i½ slices pork over breast and legs to form a compact parcel and tie into shape with twine.
10. Put birds into a glass casserole.
11. Do not cover.
12. Bake, basting every 10 to 15 mim with fat that collects in bottom of casserole.
13. Keep oven door closed while basting.
14. Bake until tender, about 1 hr for young birds 9 to 12 months old.

    Serves 4 to 6.

15. @@@@@@@@@@@@@@@@ Note@@@@@@@@@@@@@@@@@@

SCRUBBING AND WASHING

From:

• When the feathers, down and shot are removed, the birds should have a baking soda scrub.
• Rub the soda well into the skin, and using a damp cloth, give the skin the same kind of a scrubbing you would give a dirty but tender-faced boy.
• Rinse well in clear water, remove any tiny bits of viscera from the inside, wash inside with clear water, then drain, dry and chill until ready for cooking.
• After animal carcasses have chilled for at least 2 days, they should be washed thoroughly inside and out with clear water and then wiped carefully with a clean damp cloth to remove any clinging hair.
• It is never advisable to wash birds or animals after they are cut into smaller pieces.

12 doves
Salt and pepper
Flour
1/3 cup butter or margarine
1 small onion, chopped
2 carrots, chopped
Fresh parsley, chopped (or parsley flakes)
1 cup chicken broth or chicken bouillon
1/2 cup dry white wine

Preheat oven to 350 degrees F. Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture. Melt butter in heavy skillet and place the birds in pan breast side down. Saute, turning birds oftenuntil browned on both sides. Remove birds from skillet and place them in a casserole dish with lid. Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine. Cover dish and bake birds for 45 minutes. Spoon wine gravy over the birds when serving. Serves 4-5 people.

Prepared by chef Michael Saunders

 2 boneless, skinnless duck breats
some Garlic salt
1/2 Green pepper sliced small
2 peices of cheese
2 slice of bacon
and toothpicks

Butterfly the duck breasts. Stuff peppers, onion and cheese inside the breast, if they can all fit. Wrap it in bacon and hold bacon with toothpicks. Sprinkle with garlic salt. Grill on low, until the bacon is well cooked. Enjoy!