Get the latest Wildgame recipes from Group Recipes. http://www.grouprecipes.com/tag/wildgame This recipe was part of the second course menu at the 2009 Inaugural Luncheon. Luisa has the entire menu posted. I made this using wild pheasant. I am quite sure they used farm raised….;-)~ It took a while to get them cleaned up and shot free. When I first looked at the recipe, it was obvious to me the chefs were taking steps to keep it on a theme of healthy and low fat ie boiling the aromatics in with the rice instead of sautéing them in butter or oil first. I wanted to follow the recipe as close as possible to see how well it worked. I did make a couple of alterations. I brined the pheasant breasts in sugar and salt to keep them moist. I also preheated my pan in the oven and started the breasts skin side down to get a little color and I toasted some pine nuts to use as garnish. The meat was very flavorful and juicy and the wild rice stuffing was awesome. I used five birds instead of ten but made the full amount of rice stuffing. I used the leftovers to stuff pork chops the next night. http://www.grouprecipes.com/86250/2009-inaugural-herb-roasted-pheasant-with-wild-rice-stuffing.html This is my "go to" recipe when we want a hot meal after a cold wet day in the blind. The marinade and sauce can be put together a day ahead and packed in a cooler. Once the Duck Breasts are cleaned and ready, throw them in the marinade for 30 minutes while you chop up the green onions and ginger and put your rice on to cook. When the rice is done, you are literally minutes away from a hot meal that your family & friends will rave about. This recipe is also delicious using Venison, Antelope or Carabou loin strips instead of Duck. Over cooking wild game of any kind will make it tough and gamey. It should be eaten at least med rare. I like wild goose breast seared rare warm center. It has the texture and taste of a good filet. Cooking wild game can really be compared to cooking Squid. Either cook it hot and fast or low and slow. Hope you enjoy. http://www.grouprecipes.com/79512/spicy-wild-duck-stir-fry.html Almost any game bird (Partridge, Grouse, Quail, Dove) as well as Rabbit or Chicken can be substituted for the Pheasant in this recipe. It has a mild pleasing flavor and can be served with savory and/or fruity condiments. Hope you enjoy. http://www.grouprecipes.com/74132/thanksgiving-pheasant-and-wild-mushroom-pate.html If you like venison, you will love this recipe. I have been cooking this recipe for my hunting friends ever since I found it. Its a hunters comfort food for sure. You could also totally do this with beef or other game such as Elk, Antelope or Caribou. http://www.grouprecipes.com/43451/venison-in-guiness-w-horseradish-dumplings.html