WILDFOWL RECIPE

The wildfowler, as previously mentioned, has to endure extremely harsh conditions and generally goes to great lengths to put something into his game bag. So it is only right that he (or she, I haven't met one yet) should put a little time and effort into preparing it for the table.

Ducks and Geese have been a quarry species for hundreds of years, they are excellent to eat and occur in sufficiently large numbers to allow a legitimate sustainable harvest in the form of shooting without putting any species at risk. Years ago, many country families relied on this method to put a succulent meal on the table, whereas now, the supermarkets seem to have taken over, this perhaps is one reason why shooting is frowned upon in some quarters. All responsible wildfowling clubs set bag limits, gun limits and closely monitor bird numbers in areas under their control, as well as making every effort possible to improve the local habitat with a view to increasing numbers and so increase the potential harvest and sport. In addition to this there are strict guidelines set down by government, i.e. close seasons, protected species, preservation orders on important wetland areas and severe weather shooting restrictions. It is also important to remember that in creating the perfect habitat for wildfowl we are creating a haven for many forms of wildlife. Due to the efforts of many individuals and organisations duck populations are gradually increasing and we must all do our bit to see that it continues that way, to protect our sport for generations to come.

Today, there is a trend towards healthy eating and rightly so. Game, as we hunters already know is a lean, natural food, free from any additives and we know that it has led a free and natural life, not subject to the horrors of factory farming! Unlike mass produced food it has a flavour, which can vary depending on their current feeding habits.

Extract from research document, something we already know! -

Research has shown that the diets of hunter/gatherers were rich in Omega-3's. They ate a mix of meat, fruits and vegetables, with little or no grains. Green leafy vegetables, certain seeds and nuts, and wild game are rich in Omega-3's. It turns out that cows, chickens and other animals have much higher levels of Omega-3s when they are fed by "free-range" methods because they eat lots of green leafy vegetables. On the other hand, if they are fed grain, their Omega-3 levels crash. Wild game is much healthier to eat and it is much leaner than farm-raised animals.

Try this recipe yourself, ideal for a nice plump September mallard and then give a duck to a friend along with the recipe.

Mallard Breasts with Blueberry Sauce

Ingredients (Serves 4)

	*5 oz. Blueberries*
	*2 Tablespoons Lemon juice*
	*1 Tablespoons Honey*
	*1 Tablespoon Olive oil*
	*1/4 Pt. Red wine*
	*3/4 Pt. Chicken stock (or Duck made from the carcasses)*
	*Salt & Pepper*
	*4 Duck breasts (with skin on)*

Method

After washing and draining the fruit, place 4oz. into a saucepan. Mash the berries slightly, add the lemon juice, cover and cook slightly on a low heat to soften berries. Add the honey, cover and cook for a few more minutes and then set aside.

Prick the skin of the breasts and season with salt and pepper. Heat the oil in a heavy pan and place breasts skin side down for approx. six minutes, then turn over and do the same on the other side. Remove breasts to a warm plate and keep warm in a low oven.

Add the red wine to the pan and reduce by half. Sieve half the berries into the pan and then add stock. Simmer for a minute or two and season to taste. Add remaining sieved berries gradually and simmer for a short while. Do not overcook at this stage. Add the remaining whole berries.

Serve the breasts with a good portion of sauce, accompanied by some new potatoes and a few simple vegetables of your choice.

Most meals are for 4 or more...so here is one for 2....

Take

* 1 Canada Goose Breast

* 2 rashers of back bacon

* Your favourite stuffing

* Seasoning to taste

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* Take goose breast, Clean, wipe and then slice open

*Mix small quantity of stuffing , ( I like Paxo Cranberry). and spoon into breast and close up.

* Lay rashers of bacon on a strip of tin foil, lay on goose breast and wrap bacon round.

* Season to taste.

* Wrap up foil so it looks like a pasty.

* Put in a preheated oven @ 200 for 30 mins.

* Serve with roast potatoes and vegetables.( Gravy optional).

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I can guarantee success every time. - It is I've tried it!

Kindly submitted by Bob Watcham

If you have a good recipe you would like to pass on to fellow wildfowlers please e-mail it to me and I will gladly print it on this page.