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| Pheasant and quail are popular entrees at Brush Dale, as are wild turkey and deer. Besides tasty wild game recipes, you'll find scrumptious ways to serve garden vegetables and delicious desserts. Lodge Recipes |
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| Wild Duck with Sauerkraut |
1 dressed duck
1½ tsp garlic salt
1 can sauerkraut
1/2 cup pale sherry
1 minced onion
bacon strips or salt pork
Drain sauerkraut, reserving juice. Fill the duck's cavity with kraut. Put duck in roaster and pour the sauerkraut juice around the duck. Sprinkle duck with onion and garlic salt. Pour over sherry. Lay bacon slices over duck and bake covered in a 350o oven until tender, approx. 1 1/2 - 2 hrs. depending upon the size of the bird. You can also use a lower degree oven for a longer period of time (recommended for a more moist bird). Serve bacon and kraut as a side dish. |
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