Wild Duck, Goose, Or Partridge Recipe

Wild duck, goose or patridge is a game dish recipe. Made with meat from patridges along with a duck or goose, this game recipe will take you by surprise with its new flavors. The wild duck goose or patridge is cooked along with red cabbage along with onions, juniper seeds and red wine. tempeting and savory, try this recipe next time you go out for a day of duck hunting!

Summary

Health IndexAverageCuisine
Course

Ingredients

 Partridges2
 Duck/1 goose1
 Peppercorns12
 Onion1 , quartered
 Salt To Taste
 Juniper seeds20 , ground / mashed
 Bacon drippings/Butter2 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Sliced red cabbage2 Cup (32 tbs)
 Onion1 Large, sliced
 Cornstarch/Potato starch1 Tablespoon
 Water2 Tablespoon
 Sugar1⁄2 Teaspoon
 Vinegar1 Teaspoon
 Red wine3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7680 Calories from Fat 4246

% Daily Value*

Total Fat 471 g724.3%

Saturated Fat 153.6 g768.1%

Trans Fat 0 g

Cholesterol 2702.4 mg900.8%

Sodium 2334.8 mg97.3%

Total Carbohydrates 77 g25.8%

Dietary Fiber 11.6 g46.4%

Sugars 28.5 g

Protein 705 g1410.8%

Vitamin A 131.2% Vitamin C 536%

Calcium 47.4% Iron 559.7%

*Based on a 2000 Calorie diet

Directions

Place partridges in a plastic bag with peppercorns and quartered onion.
Refrigerate 3 days to age.
Discard peppercorns and quartered onion.
Cut up bird.
Sprinkle with salt and juniper.
Let stand 1 hour.
Heat bacon drippings in a large skillet.
Brown bird in the drippings; add 1/2 cup water.
Cover and simmer 1 hour.
Add cabbage, sliced onion, and 1/2 cup water.
Cover and simmer 30 minutes.
Remove the meat to a warmed platter.
Mix the cornstarch with 2 tablespoons water to make a smooth paste.
Stir into drippings in pan.
Stir in sugar and vinegar; bring to boiling.
Cook and stir 2 minutes.
Remove from heat.
Stir in wine.
Quantcast