Party Food for Hunters
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Party Food for Hunters
Eileen Clarke
Rifles and Recipes
Now that we’ve all gorged on turkey with the trimmings, turkey sandwiches, turkey enchiladas, tacos, and quesadillas, oh, and turkey/dressing/gravy bowls for a week, I’ll bet you’re just as hungry for something different as I am. How about a crisply fried, dynamically flavored, melt in your mouth finger food? Seems right for the holiday season, doesn’t it? And while it’s not red meat, my husband John always refers to ducks and geese as ‘brown’ meat, which is almost red. But definitely, in this Rangoon, delicious. Invite your friends and family, the ones who say they can’t stand waterfowl, and don’t tell them what’s in it. You’ll find cream cheese and horseradish, that crispy fried envelope and vibrant dip, will have them asking for more.
Waterfowl Rangoon Wontons
Makes 4 dozen
8 ounces diced duck or goose breast meat
8 ounces cream cheese, softened
1 teaspoon prepared creamy horseradish
2 green onions
1 pound package wonton wrappers
Oil for frying
Cooking
1. In a food processor, combine the duck meat, cream cheese, and horseradish. Process until the mixture is just chopped, pulsing off and on 1-2 seconds at a time, 4-5 times. When done, stir in the chopped green onions by hand.
2. Place the wonton wrappers on a cutting board, a few at a time. Place 1 teaspoon of filing in the center of each. Lightly moisten the edges of the wrappers, and fold in half, corner to corner, so you have a triangle. Fold the long ends together, moisten the corners and press to seal. Repeat with the others.
3. Preheat the oil in the fryer. (Temperature should be around 375F as in a Fry daddy, for best results.) Cook the wontons in batches, without crowding, until crisp and golden brown, about 2 minutes, turning once to brown evenly. Drain on paper towels as you proceed to the next batch.
4. Serve hot, with sweet and sour sauce, bottled or homemade as below.
Sweet and Sour Sauce
6 tablespoons pineapple juice
2 tablespoons brown sugar
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
Combine all ingredients, mixing until the corn starch is dissolved completely. Microwave on high for about 1 minute or so until the sauce starts to boil and thicken a bit. Let cool to room temperature before dipping.
This recipe is from Eileen’s Duck & Goose Cookery, published by Ducks Unlimited. It’s out of print, but Eileen picks up copies at book stores, etc, and often has used copies in house. Plus, her other game cookbooks, The Wild Bowl and Tenderize the Wild, have lots of waterfowl recipes too. 406-521-0273/www,riflesandrecipes.com
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PhotoCredit: Photo Credits: Eileen Clarke
Image 1 Caption: Waterfowl Rangoon Wontons
Photo Credits: Eileen Clarke
