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Posts Tagged ‘Webber’s Lodges cookbooks’

Delicious Goose Tidbits!

Goose Tidbits Appetizer Recipe

Goose Tidbits. Still loved after 30 years!

This was the first appetizer we learned to make at Dymond Lake Eco-Lodge over 30 years ago. We still make goose tidbits for every group that comes to Dymond Lake and they still rave about them. YVGB (young, virgin, goose boobies) are best.  — Helen Webber

Ingredients:

Directions:

  1. Lay the goose breasts flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
  2. Melt 2 tbsp. butter in a heavy frying pan over medium-high heat until it is sizzling.
  3. Lay the goose slices in the frying pan and sprinkle liberally with DLS or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with DLS or seasoned pepper. Brown for about a minute.
  4. Splash in about ¼ cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
  5. Remove from pan and serve immediately, with toothpicks.

*DLS – Dymond Lake Seasoning is used in many of our recipes. It is our own unique blend of herbs and spices. It contains no MSG.  If you are unable to find DLS, seasoned salt and/or seasoned pepper may be substituted. DLS can be ordered from www.BlueberriesAndPolarbears.com along with our cookbooks. This recipe was taken from our first book in the series, Blueberries & Polar Bears.

Snow Goose Recipe – Bacon-Wrapped Jalapeno Snow Goose

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Bacon-Wrapped Jalapeno Snow Goose

We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook.  This recipe should make 12 wraps.

Ingredients:

  • 6 strips bacon
  • 6 tsp. cream cheese
  • 1 average sized snow goose breast
  • pickled sliced jalapeno peppers

Directions:

  1. Cut the bacon strips in half, so you have 12 pieces of bacon.
  2. Clean the goose breast of any silver skin or fat.
  3. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
  4. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
  5. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
  6. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
  7. Repeat with remaining 8 slices of bacon and goose breast.
  8. Heat barbeque grill on high. When grill is hot, place wraps on grill.
  9. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
  10. Remove from grill and serve.

Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill.  Be careful to watch.

Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.

Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Blue Cheese Spread Recipe – Any Port in a Storm

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears Cookbook

Any Port in a Storm Blue Cheese Spread

Ingredients:

  • 4 oz.  cream cheese – softened
  • 2 oz.  blue cheese
  • 3 tbsp.  dried currants, blueberries or cranberries
  • 2 tbsp.  Port*
  • 2 tbsp.  toasted sliced almonds

Directions:

  1. Combine cream cheese, blue cheese, currants and port.
  2. Spoon into a small dish.
  3. Sprinkle with toasted almonds.
  4. Server with crackers.

Makes approximately 1 cup

Note: *Port is a fortified, sweet wine from Portugal that varies greatly in quality and in price. Vintage ports can be aged for 50 years or more. Less expensive ports are often just labeled Ruby or Tawny. Generic ports are made in several different countries and are fine for use in recipes with other strong flavors.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Cranberry Ginger Chutney Recipe with Baked Brie

Black Currants & Caribou Cookbook

Black Currants & Caribou Cookbook

You wouldn’t think this incredible blend of flavours would be a “keeper” – but so it has been proclaimed by all who taste it. Don’t skimp on the ginger – more is better than less!

Baked Brie with Cranberry Ginger Chutney

Cranberry Ginger Chutney Ingredients:

  • 1 cup fresh or frozen cranberries
  • 2/3 cup sugar
  • 1/3 cup cider vinegar
  • 2 tbsp. water
  • 2 tsp. grated fresh ginger
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cloves

Baked Brie with Crackers or Sliced Baguette

  • 2 lb. round of brie cheese
  • crackers or sliced baguette

Directions:

  1. Combine the chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer over low heat until thickened, about 15 minutes.
  2. Place the brie in a baking dish that fits, with just a little room left over. Score the tip of the cheese into diamond shapes.
  3. Spoon the chutney over the cheese.
  4. Bake at 350°F (180°C) for 15 – 20 minutes. You can also microwave it instead for about 2-3 minutes, or until cheese is soft.
  5. Serve with crackers or a sliced baguette.

Note: The chutney may be refrigerated for up to a week, or frozen for longer storage. It may also be served with meat.

Variation: There is enough chutney to accommodate 4-4 ½ oz. rounds of brie if your prefer.

Serves approximately 20.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Mustard Vinaigrette Salad Dressing for Mixed Greens

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Mustard Vinaigrette Dressing Recipe

Ingredients:

  • ½ cup sugar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/3 cup red wine vinegar
  • 1 cup vegetable oil
  • ¼ cup finely chopped red onion
  • 1 tbsp. celery seed
  • 10 oz. mixed organic field greens
  • sliced red onion rings
  • tomato wedges or cherry tomatoes halved
  • grated carrot or radish

Directions:

  1. Combine sugar, dry mustard, salt and red wine vinegar in a blender for about 30 seconds, add the oil while running the blender on slow.
  2. Stop the blender and add the onion and celery seed; give the blender a 15 second pulse.
  3. Set aside until you are ready to toss the salad. This is another dressing that keeps well so just put any extra in your refrigerator. It is great with fruit too.
  4. Toss the mixed greens with the dressing in a large bowl, just before serving. If you are serving on individual plates, place the desired amount of greens on the plate, top with two onion rings, two wedges of tomato on the side, and the grated carrot on top. If serving in a large bowl, garnish the top of the greens with the onion rings, tomato, and carrot.

Serves 6-8

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com