Grease iron pot.
Cut and quarter apples and put in pot.
Place cleaned fowl amongst apples.
Slice onion and place on top of bird and pour cider over.
Place pot on pot hook over coals. Add water as needed from time to time.
Cook fowl until tender, 2-3 hours.
For last 1/2 hour add herbs and spices tied in a muslim bag and a little molasses.
Remove fowl and then thicken remaining liquid with cornflour before serving.
f natural basting liquid, some wild fowl tends to dry out while
small package of mixed wild mushrooms that include porcinis). To
ut before pureeing. * The original recipes suggested leaving it half-pureed
Canadian geese are reaching all time high population levels and this tremendous natural resource makes a fine addition to the dinner table.
The goose should be harvested, cleaned and prepared as one would any fine fowl.
Prior to preparing the goose, rinse and coat lightly with salt and pepper.
Return the goose to the refrigerator while the stuffing is prepared.
The stuffing is to keep the goose moist and add flavor while cooking; it is not to be eaten.
Cook rice according to package.
Stir in cranberries.
Cook until berries begin to pop.
Add celery, cashews, orange rind and sugar.
Spoon into 1 1/2-quart casserole.
Cover tightly and bake at 350\u00b0 for 30 to 40 minutes.
Is very good with fowl.
Wash rice and soak overnight; drain well.
Bring water to boil; add salt and rice.
Drain if necessary.
Heat butter in skillet, add onion, almonds and mushrooms; saute 3 minutes.
Blend in parsley, cloves and seasoned salt.
Mix well.
Makes approximately 4 cups.
Delicious with game or domestic fowl, or use as meat accompaniment.
Cut the guinea-fowl legs away from the breast
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
nd pour over the guinea fowl.
when flames have died
Season fowl inside and out with pepper.<
he skin on the guinea fowl breast with olive oil and
lender.
Put the guinea fowl skin side down in a
iquid.
Meanwhile, for the wild rice stuffing, place the rice
br>To serve, remove the wild boar from the pan and
lossy layer coating pan and wild mushrooms. Remove from heat and
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
o a boil and cook wild rice for 30-45 minutes
5-quart pot. Add wild rice and simmer, partially covered
Combine wild rice and 4 cups of