---------------------------------------------------------------- From: hmmstudio@aol.com (Hmmstudio) Newsgroups: rec.food.recipes Subject: Duck and Sliders Followup-To: rec.food.cooking Date: 14 May 1999 06:09:57 -0600 Organization: AOL http://www.aol.com Reply-To: hmmstudio@aol.com (Hmmstudio) NNTP-Posting-Host: boofura.swcp.com DUCK AND SLIDERS 3 lbs. Duck Pieces 4 Eggs (whipped) 3 quarts. Water 1 pinch Salt 1 1/2 med. Onions 2 ribs Celery (cut on the bias) 1/2 lb. Carrots (cut spoon sized) 1/2 cup Parsley 1 1/2 Tbsp Salt 1/4 lb. Butter (melted) 1/4 Tbsp Pepper 1/4 lb. Flour Flour (see recipe) Roux Boil Duck in water with Duck base one hour or until tender. Remove Duck and let cool, separate from bone and skin. Reserve Duck after cutting to bite-sized pieces. Strain soup stock through filter. Reheat stock; add onions, carrots, and celery. While soup is simmering, prepare sliders. Add sliders to the simmering soup. Continue until all dough is used. Return soup to a boil, then return to a simmer. Make a roux with butter and flour. When sliders are tender, add roux to thicken into a thin gravy consistency. Add parsley and reserved Duck. SLIDERS: Beat 4 eggs with a pinch of salt; add flour until the consistency of a thick batter (as for cake). On a pastry board or a hard surface, crater > cup flour. Add batter to center of the crater, with a pastry knife, fold flour into the batter until a ball forms. Add additional flour until smooth and there are no holes when dough is cut in half. Divide dough into 4 pieces. Roll 1 of the balls to the thickness of a quarter. Use a pizza cutter to cut dough into 1 x 2 inch rectangles. Add to soup as directed. Continue with remaining balls. SHOULD BE SERVED OVER GARLIC MASHED POTATOES. America's Premier Smokehouse. delicious wild game http://www.premiersmokehouse.com/ or call: 1-800-490-3905 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: hmmstudio@aol.com (Hmmstudio) Newsgroups: rec.food.recipes Subject: Phesant and Dumpling Soup Followup-To: rec.food.cooking Date: 14 May 1999 06:03:16 -0600 Organization: AOL http://www.aol.com Reply-To: hmmstudio@aol.com (Hmmstudio) NNTP-Posting-Host: boofura.swcp.com PHEASANT AND DUMPLING SOUP 3 quarts. Water 3 lbs. Pheasant Pieces 2 1/2 oz. Pheasant Base 1/2 tsp. Egg Shell Yellow Food Dye 1 med. Onion (chopped) 2 ribs Celery (cut on the bias) 3 Carrots (diced) 1/2 cup Dried Parsley DUMPLINGS: 4 Eggs 1/4 cup Milk 1 tsp. Salt 1/8 cup Dried Parsley 1 tsp. Baking Powder Flour Dumplings: Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Soup: Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and deskin the pheasant, then cut meat into bite-sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer. America's Premier Smokehouse. delicious wild game http://www.premiersmokehouse.com/ or call: 1-800-490-3905 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.