Gourmet Poultry Recipes

GETTING READY 1. Preheat the oven to 350 degree F 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside, out with salt, pepper and paprika. MAKING 6. Make the stuffing by combining all the... - 47.6068

GETTING READY 1. Using a sharp knife make criss cross slashes on the skin side of the duck breasts. 2. Rub seasoning. 3. Arrange the pieces in a shallow bowl. 4. Combine soy sauce, honey and 2 tbsp of the raspberry vinegar and pour over the duck, turn pieces... - 47.4594

GETTING READY 1) Take a shallow mixing bowl made of stainless-steel or glass and blend the honey, garlic, vinegar and celery seed thoroughly. 2) Add the halved hen and turn over to coat it properly. 3) Refrigerate with cover on for an hour or keep overnight,... - 47.2513

GETTING READY 1) Preheat the oven to 325 degrees. 2) Sprinkle salt and pepper on the ducks, on all sides. MAKING 3) With 1/2 onion and 1/2 rib of celery, fill the cavity of the ducks. 4) Place an iron pot on top of a stove and heat oil in it. 5) In the hot... - 47.1913

GETTING READY 1. Preheat the grill or a broiler. 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside and out with salt, garlic powder and chili powder. MAKING 6. Make the glaze by... - 47.1559

GETTING READY 1) Preheat the oven to 325 degrees. 2) In a big pot, cook domestic rice and wild rice together until done to your taste. 3) With hot water, rinse the rice thoroughly. Drain well in colander. 4) Clean the ducks and sprinkle with salt, pepper and... - 47.1475

MAKING 1) In a large pan, bring at least 3 pints of water to a boil and add in a dash of oil in addition to a generous pinch of salt. 2) Add the pasta, take the pan off the heat, cover it and allow to stand for 6 minutes. 3) In the meantime, brush the duck... - 46.922

GETTING READY 1) Sprinkle salt, red pepper and black pepper on the birds. 2) With a sharp knife, cut each bacon strip into three pieces. 3) With the bacon strips, stuff the cavity of birds. 4) Skewer the birds, breast side facing up and place bacon between... - 46.8955

GETTING READY 1. Preheat the oven to 450° F. 2. Wash, dry and clean the offal of the Goose. 3. On a meat board, and using a large jointing knife, joint and skin the bird to get 2 whole, skinless leg portions and two boneless breast portions. Trim away the... - 46.8822

Heat a large, ovenproof skillet, preferably cast-iron, over medium heat. Score the duck skin a few times with a very sharp knife, and season the duck breasts with salt and pepper. Add the breasts to the pan, skin side down, and cook until the fat has rendered... - 46.7405

MAKING 1. To prepare the sauce, in a large heavy bottomed sauce pan, combine the wine, stock, shallots or onion, fennel seed, juniper berries, peppercorns, thyme and bay leaf. 2. Place the pan over medium heat and allow the liquid to simmer for 20-25 minutes... - 46.6066

GETTING READY 1. Preheat the oven to 350. 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside and out with salt, pepper, garlic powder and paprika. MAKING 6. Melt butter in large pan. 7.... - 45.8679

GETTING READY 1. Chop the giblets after removing them from cavities of the hens. MAKING 2. In a microwaveable casserole dish, large enough to fit the hens, add the butter. 3. Melt and heat the butter in the microwave oven for 1 minute. 4. Stir in the... - 45.8449

GETTING READY 1) Preheat the oven to 450 degrees. 2) According to directions on the package, prepare meat marinade. 3) In a bowl, add 4 tablespoons of the marinade, to use with sauce later. MAKING 4) In a shallow pan, place the pheasant. 5) Spread the... - 45.8084

GETTING READY 1. Wash hens inside and out with cold water. 2. Pat dry with paper towels. 3. Arrange them in a large pan. 4. Combine the remaining ingredients in a bowl, and stir until well blended. 5. Pour the marinade over the hens, turning the hens a few... - 45.77

GETTING READY 1. Preheat the broiler. MAKING 2. Use a small saucepan, to make the glaze. 3. Combine the orange juice, peaches, ginger, soy sauce, safflower oil, scallion, brown sugar and lime juice in the saucepan and simmer on medium heat. 4. Stirring... - 45.7233

GETTNG READY 1. Preheat oven to 140C/120C fan/gas 1. MAKING 2. Using a sharp small knife, score duck breast skin, keeping the meat intact. 3. Arrange on a wire rack kept above a sink and pour 2 kettles boiling water. Use kitchen paper towels to dry them.... - 45.7233

GETTING READY 1) Remove all the skin from goose (can be rendered with the fat). MAKING 2) Take a bowl and combine flour, pepper, salt, garlic powder and paprika in it. 3) Lightly roll the goose pieces in it. 4) Take a skillet and heat 3 tablespoons fat in... - 45.706

MAKING 1)Dredge the quails in the seasoned flour. 2)Take a pan, melt the butter and add the oil. 3)Once the foam reduces, add the quail and lightly brown on both sides. 4)Lower the heat and cook for upto 5 minutes till well cooked. 5)Take a heated platter and... - 45.669

MAKING 1) Mix butter, celery, onion and almonds together. 2) Uncover and cook the mixture for 3 minutes, stirring once. 3) Add all the remaining ingredients to this. 4) This would make stuffing for 4 Cornish hens. 5) Sprinkle salt inside cavities of hens. 6)... - 45.6366

GETTING READY 1) Wrap the each pigeon with 2 bacon rashers. 2) Tie the pigeons with string. MAKING 3) In a pan,... - 45.6063

GETTING READY 1) Preheat oven to 350° F before roasting. 2) Wash inside and outside of capon under cold running water and dry gently. MAKING 3) For the Orange Glaze, mix together all the glaze ingredients. 4) Take a mixing bowl and mix kasha with 2 lightly... - 45.6035

GETTING READY 1) In a large bowl, combine the flour, Season-All and paprika together. MAKING 2) Dredge the pheasant thoroughly with the flour mixture. 3) In a heavy skillet, heat 1 tablespoon butter with the shortening and cook the pheasant, until evenly... - 45.6035

GETTING READY 1) Preheat the oven to 425°F. 2) Season the squabs with 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic. MAKING 3) In a skillet, saute the onions in 2 tablespoons oil for 5 minutes. 4) Stir in the chopped mushrooms and saute for another 5... - 45.5247

GETTING READY 1. Preheat the oven to 400° F. 2. Covering the bottom of a large pot with 1 inch of water set a steamer or rack in the pot and bring the water to a boil. MAKING 3. On the steamer rack, place the chicken with skin side up, cover tightly and... - 45.5205

GETTING READY 1 The first day: Preheat the oven to 400 degrees farenheit. Remove excess fat from the legs. Skin the necks and cut them into 2-inch lengths. Remove the tips from the wings. Set legs, neck pieces, giblets, and trimmed wings aside in the... - 45.5066

GETTING READY 1. Wash hens inside and out with cold water. 2. Pat dry with paper towels. 3. Rub hens inside-out with seasonings, thyme and garlic. 4. Chop the fruit finely and add to a bowl. 5. Preheat the oven to 400ºF MAKING 6. To prepare the stuffing... - 45.4896

GETTING READY 1) Pre-heat the oven to 350°F/180°C/Gas 4. MAKING 2) In a bowl, mix all the marinade ingredients. 3) Soak the pheasants in the marinade overnight. Turn them over a few times. 4) Pour away the marinade, dry the pheasants. 5) Heat a pan with... - 45.4414

MAKING 1) In a large pan, saute the pheasant in butter over a low heat, until lightly coloured. 2) Season with the salt and pepper to taste, then cover and cook over a low heat for 30 to 40 minutes, or until the pheasant is tender. 3) Remove on a platter and... - 45.4239

GETTING READY 1. Rub seasonings over the scored duck breasts. MAKING 2. In a large non-stick skillet, heat the corn oil over a medium flame. 3. When hot, arrange the duck breasts, skin-side down and brown for 5 to 8 minutes. Turn and cook on the other side... - 45.3888

GETTING READY 1) Rinse the squabs, dry thoroughly and trim off the visible fat. 2) Preheat the oven to 400° F. MAKING 3) In a bowl, combine all the other ingredients together, mix thoroughly. 4) Brush the mixture on the inner and outer surface of the... - 45.3852

Yummy and addictive Jack Daniel's Roasted Pheasant On Braised Cabbage is frequently made by my mother in law. I just mastered this dish recently. Here is my version of this yummy Jack Daniel's Roasted Pheasant On Braised Cabbage recipe! Try it!!! - 45.3835

Heat butter and oil in a flameproof casserole and slowly brown pheasant all over. Cook onion at the same time. Drain off surplus fat. Pour Calvados or brandy into a heated ladle, set alight and pour over pheasant. When flames die, add the stock, apples, cream... - 45.3451

GETTING READY 1) In a bowl, toss the prunes, apples, onions, orange zest and juice together, keep aside. 2) Preheat the oven to 325°F. MAKING 3) Rinse and dry the goose, then prick the skin all over and rub all over with the orange juice, sprinkle with the... - 45.3407