Recipes by Suzette: Fall has arrived
Autumn is such a wonderfully transitional time of year. The melancholy of summer coming to an end leads us to a season full of promise. It seems as though everyone has something for which to look forward. Parents of school-aged children are happy to get back to a regular routine even though the children will usually beg to differ. Those of us who are overwhelmingly affected by mosquito bites (translation: me) can’t wait for that first frost to get rid of those pesky bugs. Our local football teams keep us busy on Friday nights, Saturday afternoons and about three more days with the professional teams. Hunters get geared up for the different seasons that begin in the fall, and that in turn gives our outdoor retailers a bit of a boost. And finally, around our house, our bird dogs get awfully itchy to get out and show us what they can do. Since they deserve the run and hunt after being kept close all summer, I have decided to devote this column to bird recipes. Enjoy!
Baked Duck With Sauerkraut
2 ducks, cleaned
2 tsp. paprika
½ tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
2 green apples, cored and sliced into wedges
2 onions, sliced
2 cups water
1 stick butter, melted
4 slices extra thick bacon
1 32 oz. package Bavarian style sauerkraut, drained
Season ducks with paprika, garlic powder, salt and pepper, rubbing into the skin and inside of cavities. Place 2-3 slices each of onions and apples inside cavities; arrange remaining apples and onions in bottom of baking pan. Pour water and melted butter over apples and onions in pan and place ducks on top. Lay two slices of bacon over each of the duck breasts. Bake uncovered at 300° for 2 ½ hours, basting regularly. Remove pan from oven and add sauerkraut to the pan, arranging around the ducks. Return to oven and bake an additional ½ hour.
Skillet Doves With Orange-Wine Sauce
Breasts of 5 doves
3 T. Flour
Salt & pepper
3 T. butter
1 1/2 cups water
½ cup white wine
¼ cup orange juice
3 T. chicken bouillon
2 T. scallions, chopped
Melt butter in skillet over medium heat. Dredge dove breasts in flour, adding salt and pepper to taste. Sauté dove breasts in butter until browned. Add remaining ingredients; turn heat to low; cover and simmer for two hours stirring occasionally. Remove breasts from skillet; keep warm. If sauce needs thickening, mix a paste of flour and water and gradually add to skillet while stirring constantly. Serve breasts over rice and pour gravy over all.
Woodcock Stew
Breasts of 5 woodcocks
1 cup flour
Salt & pepper
¼ cup butter
¼ cup olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can petite diced tomatoes with liquid (or 2 cups finely chopped fresh tomatoes if still in season)
Place flour, salt and pepper (to taste) in plastic bag; add half of breasts at a time and shake to coat. Melt butter and heat olive oil together in large skillet over medium heat. Sauté onions until translucent; add garlic and sauté one minute. Place woodcock breasts in skillet and sauté until browned. Pour tomatoes into skillet; reduce heat to low; cover and simmer until meat is tender (about an hour). Serve over rice, pasta, or (my husband’s favorite) mashed potatoes.