Fish and Game Recipes

Beer Can Chicken
INGREDIENTS
1 4-5 pound whole chicken
1 16-ounce (tall boy) can of beer
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
2 tablespoons vegetable oil
DIRECTIONS
Set up your grill for indirect cooking. On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food. On a gas grill the outer burners are lit, but not the middle one. Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod. Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Smoked Goose
1 goose
1 tablespoon sage
1 tablespoon celery salt
1 tablespoon black pepper
1/2 tablespoon salt
cheese cloth, soaked in water
Prepare smoker. Expect the cooking time to be about 1 1/2 hours per pound. Wash and pat dry the goose with paper towels. Mix seasonings and rub over the inside and out of the goose. Wrap in wet cheese cloth and place in smoker in a foil pan to catch the juices. After 1 hour remove the cheese cloth. Baste with juices from pan and continue smoking and basting until the internal temperature reaches 165 degrees.

Wild Duck (without the wild taste)
1 duck
1 large clove garlic
flour
salt and pepper
1 large onion
1/2 stick margarine
If you do not like wild taste of duck, soak in salted water overnight or from 4 to 5 hours. Fry minced onion and garlic in margarine in heavy skillet. Salt, pepper and flour duck. Put in container with tight lid; add onion mixture; cover with water. Bring to a boil; reduce heat to a good simmer and cook until duck sticks tender. If cooking more than one duck at a time, be sure to remove ducks as they are cooked, as some ducks take longer than others to cook. Each duck, if you are cooking more than one, calls for an additional onion, garlic and margarine.

Smoked Pheasant
3 2-lb pheasants, quartered
Hickory or applewood chips or chunks for smoking
2 tb Whiskey or water
1/2 ts Salt
1/2 ts Sugar
Apple Barbecue Sauce (optional,-recipe follows)
1. Cut pheasant legs through the joints to separate drumsticks from thighs. Set drumsticks aside; bone and skin thighs and breasts. Refrigerate remaining pheasant pieces and bones for another use.
2. Place wood in smoker and ignite following manufacturer's directions. Or, place a layer of wood in the bottom of an aluminum-foll-lined shallow roasting pan, place rack over wood in roasting pan.
3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar.
4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked through. If using roasting pan, cover very tightly with lid or aluminum foil. Place over 2 burners of range, Heat over medium-high heat until smoke is produced. Lower heat and smoke pheasant 15 minutes. Turn off heat; allow pheasant to stand 5 minutes before cover is removed. (If using roasting pan on electric range, shake pan occasionally so wood burns evenly.)
5. Serve with Apple Barbecue Sauce, if desired.
In a heavy 1-quart saucepan, combine 1 C applesauce, 1/4 C firmly packed light-brown sugar, 2 T cider vinegar, 1/2 t chili powder, and 1/4 t ground cloves. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 minutes.

Barbecued Dove
16 Dove breasts
1 medium Yellow onion
1 1/2 cup Catsup
2/3 cup Brown sugar
2 Garlic cloves, crushed
1 Tablespoon Worcestershire sauce
1 Tablespoon Vinegar or lemon juice
8 drop Tabasco sauce, or more!
Combine in a mixing bowl and stir. Brush sauce on breasts repeatedly as they cook on the grill. Grill 3 to 5 minutes, then turn and grill another minute. Wild rice goes great with these babies.

Grilled Catfish
1 1/2 lb. catfish fillets
1 1/2 c. salad oil
1 Tbsp. Worcestershire sauce
1 1/2 tsp. onion salt
1/8 tsp. pepper
Combine salad oil, Worcestershire sauce, pepper and salt. Place catfish in a greased wire broiler basket. Grill over medium-hot coals, 5 to 8 minutes. Brush with mixture; turn and do the other side. Grill until catfish flakes easily with a fork. Serve with a lemon wedge.

Beer Batter Fried Catfish
1-1/2 lb. catfish fillets, cut into strips
1 C. flour
1 tsp. baking powder
1 tsp. salt
1 Tbsp. cooking oil
1 C flat beer
1/2 tsp tabasco sauce
1 inch peanut oil in a skillet
Sift and blend t