Wild game birds are not tender and juicy. To survive in nature, they need to fly, run, and endure harsh conditions. Pheasants, huns, grouse, turkeys, and waterfowl, are all good to eat but seldom great. 

Many hunters try to wrap the birds in bacon, smoke, grill, stuff, or use some other cooking technique. Even when the birds are breasted, they still tend to be tough. Many hunters don’t even try to use legs and other parts. Other hunters simply throw the tough birds into a soup or stew.

Snow geese, and ducks, that eat fish or marsh grass tend to taste swampy and fishy. This recipe helps get rid of that flavor and smell. Wild turkey also works well with this recipe. Cooking slow helps to keep meat more tender and flavorful.

Here is a recipe that will change your opinion about wild birds.

SLOW COOKER GAME BIRDS

4 birds/ breasts and legs. Separate the birds as you would any poultry

¾ cup honey. You can also add a couple tbsp. of brown sugar

½ cup soy sauce. I use the low sodium type

2 minced garlic cloves

1 small onion chopped

¼ cup red wine vinegar

½ tbsp ground ginger

1/8 tsp. black pepper

1 tbsp. corn starch

3 tbsp water

Toasted sesame seeds.

Add enough water to just cover the bottom of the slow cooker. Mix the ingredients in the cooker. The corn starch goes in at the end along with the sesame seeds.  Place the bird parts into the liquid. Set the temp for 4 hours on high or 8 hours on low. I mix the temps to compromise. Start on high to get things started for 30 minutes. Now drop the temp to low for 5 hours. Unless the meat is in big pieces, it will be done.

You can add vegetables to the pot if desired. Hard veggies like potatoes go in first. Soft veggies can be added later. You can also use this recipe on any poultry.

Once the meat is done, mix the corn starch with 3 tbsp of water and then pour it into the sauce. This will thicken it. You can remove the birds and place them into a serving bowl separately. Now it is easier to blend and thicken the sauce.

The longer you cook the game birds, the more they will tend to fall apart, and off the bone. Now you can serve them as a wild bird brisket. These work great on buns or sandwiches.

To serve, place the slow cooked birds over rice. You can also use noodles or couscous as a healthy base. Pour the thicken sauce overtop the wild birds. Top with the sesame seeds and some thinly sliced spring onions. The meat will be tender, moist, and delicious.

Take a quack at this tasty recipe!

Montana Grant