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Bird Recipes

Barbecued Duck

  • 2 large birds
  • 12 oz chili sauce
  • 14 oz hot ketchup
  • 1/4 lbs margarine or butter
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs vinegar
  • 1/2 cup water

Place quartered birds on rack (skin side up) in a shallow pan in a 325 F oven.

Melt margarine in a small pan then add remaining ingredients and bring to a slow boil.

Keep warm.

Baste meat. Continuing to baste every 15 minutes for about 45 minutes.

You may want to turn birds when the top is browned.

(Per NDO 1978)


Grouse and Grapes

  • 1 grouse with skin
  • Salt and pepper to taste
  • 3 Tbs butter
  • 1 large bunch seedless white grapes
  • 1 jigger brandy
  • 1 pint heavy cream

Melt butter in skillet and quickly brown grouse.

Salt and pepper to taste.

Stuff grouse with grapes and place in a buttered casserole dish.

Add more grapes until the grouse is covered.

Top with a Tsp butter.

Cover casserole and bake in a 375 F oven for about 25 minutes.

Baste often with liquid from the grapes.

Add brandy just before removing grouse from oven.

Sauce

Boil down the drippings from the grouse and the juice of the grapes, adding the whole grapes left in the casserole.

Stir in the cream and serve with the grouse.


Pheasant Tortilla Soup

  • 4 cooked pheasant breasts cut in small pieces
  • 1 can green enchilada sauce
  • 1 can cream of chicken soup
  • 1 can cheese soup
  • 1 jar mild picante sauce
  • 2 cups milk

Mix together and heat

Serve with tortilla chips


Stewed Pheasant

  • 1 pheasant, quartered
  • 1/4 cup butter
  • 3 apples, peeled, cored, quartered
  • 2 tsp cinnamon
  • 2 cups apple cider
  • Salt and pepper to taste

Melt butter in heavy, deep pot.

Brown pheasant pieces.

Add remaining ingredients, cover pot and simmer 1-1.5 hours or until pheasant is fork tender.

Add more cider if necessary.

Serve with rice.


Wild Turkey Roast

  • 1 wild turkey
  • 2 Tbs salt
  • 1 tsp pepper
  • 1 Tbs vinegar
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1 small potato, diced
  • 1-2 cloves garlic, minced
  • 1/2 bell pepper, diced
  • 1/4 lbs margarine, melted
  • 1/2 cup flour
  • 2 quarts water

Combine salt and pepper with vinegar.

Brush outside and inside of turkey.

Combine celery, onion, potato, garlic and bell pepper and fill cavity of turkey.

Truss.

Brush outside of turkey with melted margarine and flour mixture.

Place on rack in roaster, add water.

Place in 425 F oven, baste until turkey is brown then cover and roast 5 hours at 350 F or until done.