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Waterfowl Recipes
Dutch Oven Waterfowl Delight

Number of Servings -   6-8           


Brady's Game Marinade

1 1/2 cup salad oil
3/4 cup soy sauce
1/4 cup Worcestershire Sauce
2 tablespoons dry mustard
2 1/4 tablespoons salt
1 tablespoon black pepper
1/2 cup wine vinegar
1 1/2 crushed garlic cloves
1/3 cup lemon juice

Waterfowl Delight

3 pounds diced duck/goose breast
1/4 pound chopped bacon
1 large onion (chopped)
9 cups water
3 cups brown rice
6 teaspoons beef bouillon
1 can water chestnuts
1/2 pound button mushrooms (add more if you like mushrooms)


Dice the duck/goose breast, place in a Zip-Loc bag, cover with marinade, squeeze out air and seal.  Place in refrigerator and allow to sit at least 2 hours (better if overnight).  
Fry the chopped bacon in the Dutch Oven (DO) until nicely browned, remove and set aside.  Add chopped onions to bacon fat and saute.  When onions are nicely browned, add water and bring to boil.  
Add rice, water chestnuts, and return bacon to DO, cover and cook at a happy boil (simmer) for about 30 minutes.  
Add drained, marinated meat and cook until tender, about another 30 minutes.  Add mushrooms and cook about another 10 minutes.

Notes & Variations:

Cooking should be done at about 325 degrees F (9 coals on bottom, 15 coals on top).  Saute heat will need to be adjusted, as will maintaining the happy boil.  It is often easier to use a propane stove or Coleman stove to saute and cook the rice mixture.

Contributor:  Dave Myers, RRGC