Waterfowl And Kraut Recipe - Cooking Index
Waterfowl And Kraut Recipe - Cooking Index
You are back from a great day of waterfowl hunting. You bagged a limit of ducks and geese. Now comes the big job of picking your game. If I'm short on time, sometimes I will skin out my birds and fillet the breast meat into steaks, saving the leg and thighs for soup or gumbo.
Type: Poultry| 2 lbs | 908g / 32oz | Duck or goose breast - filleted 1" slices |
| 1/4 cup | 59ml | Cooking oil |
| 2 cups | 125g / 4.4oz | Sliced onions |
| 1 | Tomato sauce - (10 oz) | |
| 1 cup | 237ml | Water |
| 1/2 teaspoon | 2.5ml | Celery salt |
| 1/2 teaspoon | 2.5ml | Onion powder |
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Paprika |
| 1/4 teaspoon | 1.3ml | Chili powder |
| 1 teaspoon | 5ml | Brown sugar |
| 2 teaspoons | 10ml | Caraway seeds |
| 1 | Sauerkraut - (16 oz) |
Brown meat and onions in oil. Add tomato sauce, water and seasonings. Stir well. Pour in a 2-quart baking dish. Bake at 350 degrees for 1 1/2 hours.
Remove from oven and stir in sour cream, caraway seeds and sauerkraut. Bake an additional 30 minutes.
This recipe yields 6 servings.
Source:
Bill Harper for On Line Sportsman - Downloaded from - http://www.onlinesportsman.com/v1/11
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