Recipes

Waterfowl recipes with Brad Fenson


WATERFOWL RECIPES WITH BRAD FENSON

 Brad Fenson is an avid outdoorsman. His passion for the outdoors leads him across North America collecting incredible photographs and story ideas from the wildest places. He works hard to learn new techniques and strategies to increase his knowledge as a hunter and angler and then shares his understanding with readers and viewers. He has been in print in over 65 publications in North America, and his photographs enjoy an even larger distribution. Fenson has been involved with several bestselling book projects, like Total Fishing Manual, Total Gun Manual, and Total Outdoorsman Manual. Brad’s accomplishments are impressive with over 50 national communication awards for his writing and photography.

Brad has been hunting since he was four years old when his dad used to take him along on excursions in western Canada. Since those early days, his love for the outdoors has grown into new challenges to find quality outdoor experiences. Brad likes to hunt with a bow and arrow, muzzleloader, shotgun and center-fire rifle for a wide variety of game. Not only does he chase and score countless birds and animals throughout the year but he then turns them into the most mouth-watering dishes you have ever experienced. They are 5-star I can assure you! Pick one of his recipes and you will not be disappointed. 


GOOSE FAJITAS

Goose fajitas with Brad Fenson

It’s hard to beat an authentic fajita for a fast and flavorful meal. Skirt steak was traditionally used for the meat in a fajita, but waterfowl hunters will love using goose breasts to make this tortilla-wrapped meal. Cook breasts whole to ensure they remain moist and don’t overcook. Feel free to add red or green peppers to your caramelized onions.
It’s important to marinate the meat for at least four hours, and 12 hours would be ideal. There are often grumblings that snow geese are not palatable, but this recipe will give you a reason to hunt the plentiful, white arctic geese.

The freshness of a good fajita is rounded with traditional Pico de Gallo, which is like fresh salsa, and super easy to make.

Ingredients

Directions

  1. Whisk together the lime juice, cilantro, green onions, garlic, oil, coriander, smoked paprika, cumin and red pepper flakes. Pour the marinade over the goose breasts, cover and refrigerate for 4 to 12 hours, tossing a few times.
  2. Remove the goose breasts from the marinade and put on the hot grill at 400°F, cooking to medium rare.
  3. Heat lard or oil in a large skillet and add the onions. Cook for about 20 to 25 minutes, until caramelized. The onion slices will be soft and look almost burned on the ends.
  4. Soften tortilla shells by steaming in a hot pan with a bit of water, or if you have a gas stove, use tongs to brown your flour tortillas right over the open flame, flipping a couple of times quickly. If all else fails, just warm tortillas in the microwave.
  5. Remove goose breasts from grill and cut into ¼-inch strips.
  6. Heat a Camp Chef cast-iron fry pan over medium-high heat and add the caramelized onions to the hot pan, then place the goose meat on the onions.
  7. Serve in the warmed tortillas, and feel free to add black beans, fresh guacamole, sour cream, shredded cheddar cheese and fresh Pico de Gallo (recipe below).

 

Pico de Gallo

Ingredients

 Directions

  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Slice two jalapeños in half and remove the seeds, then dice finely.
  3. Combine the onion, tomato, cilantro and jalapeños in a bowl. Squeeze the juice from the lime over top, sprinkle with salt and stir together until combined. 

 

DUCK NACHOS

Duck Nachos with Brad Fenson

Ready to take your nachos to the next level? Add shredded duck!

Comfort food often feels nostalgic or sentimental, and duck can fall in that category. Duck hunting is all about the experience. Make these nachos and you might flashback to the field or marsh, and the great time had with family and friends outdoors.

Plus, duck nachos are super easy to prepare. Cook enough duck to freeze extra packages, so you can whip up a batch of nachos whenever you please!

Ingredients

3h 12 Servings 385 Cals

Duck Preparation

Nachos

Directions

Prep: 2.5h | Cook: 20m (nachos only)

LINKS TO MORE WATERFOWL RECIPES

GOT GOOSE RECIPES?
https://www.americanhunter.org/articles/2016/1/14/got-goose/

WATERFOWL SCHNITZEL
https://www.americanhunter.org/articles/2017/12/13/recipe-waterfowl-schnitzel/

DUCK AND DATE ROLLS
https://www.americanhunter.org/articles/2019/3/2/recipe-duck-date-rolls/

DUCK GUMBO
https://www.americanhunter.org/articles/2019/6/22/recipe-duck-gumbo/

POT LUCK DUCK AND WILD RICE
https://www.americanhunter.org/articles/2019/5/11/recipe-instant-pot-duck-wild-rice/

SNOW GOOSE PATE
https://www.americanhunter.org/articles/2020/3/28/recipe-snow-goose-pate/

DUCK RAGU
https://www.americanhunter.org/articles/2019/11/23/recipe-duck-ragu/

HONEY GARLIC GOOSE LEGS
https://www.americanhunter.org/articles/2019/8/24/recipe-honey-garlic-goose-legs/

SWAN AND CHERRY CASSEROLE
https://www.americanhunter.org/articles/2019/7/13/recipe-swan-cherry-casserole/