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Duck and Goose Recipes From the Wilds of Eagle Lake, Texas and the Rock Island Prairies
Sidney St. JamesSeries: James' Recipe(0)
About
Sidney St. James, an award-winning author in the romance and crime writing genre, is also a writer of hunting stories and recipe manuals on the preparation of wild game. In this novel, James shows one doesn't have to be afraid of cooking duck and goose and have you cooking like a pro right away.
The good ole days...that's what we baby boomers say when we talk about how much simpler life was growing up, especially without all this high tech stuff surrounding us.
How simple you may ask? So simple, that I began my hunting experience by becoming a professional guide at the Eagle Lake Rod and Gun Club on the lake waters of Eagle Lake in Texas. When not guiding people like Richard 'Racehorse' Haynes, an attorney out of Houston or Dr. Denton Cooley, a heart surgeon from Houston calling ducks to land outside our blind, I was taking the ducks and geese killed back to A&M University to help my roommates and I survive during my tenure there.
At A&M, when not studying, Joe Rau and Jack Etheridge out of Columbus would come back from the weekend with packages and packages of deer meat, Javelina, and squirrel. I would go back on Sunday night and bring packages of goose and duck, and a few oddball meats such as bullfrogs and alligator. On Monday and Wednesday, I would cook duck or goose, and on Tuesday and Thursday, Joe and Jack would cook venison, Javelina, and other animals you might be disgusted with (Armadillo).
You see, none of us had much money and did not go out to eat. Instead of buying a dollar hot dog at the corner UTOTEM every night, one of us would cook. No one cooked on Friday as we all headed back home, Joe and Jack to Columbus and me, back over to Eagle Lake where Racehorse and Denton awaited another exciting early morning hunting over the decoys.
Well, enough with how I got started. The truth is, my love for wild game of all sorts has me here writing about some of the great recipes for cooking ducks, pheasants, dove, geese, and other wildfowl.
The good ole days...that's what we baby boomers say when we talk about how much simpler life was growing up, especially without all this high tech stuff surrounding us.
How simple you may ask? So simple, that I began my hunting experience by becoming a professional guide at the Eagle Lake Rod and Gun Club on the lake waters of Eagle Lake in Texas. When not guiding people like Richard 'Racehorse' Haynes, an attorney out of Houston or Dr. Denton Cooley, a heart surgeon from Houston calling ducks to land outside our blind, I was taking the ducks and geese killed back to A&M University to help my roommates and I survive during my tenure there.
At A&M, when not studying, Joe Rau and Jack Etheridge out of Columbus would come back from the weekend with packages and packages of deer meat, Javelina, and squirrel. I would go back on Sunday night and bring packages of goose and duck, and a few oddball meats such as bullfrogs and alligator. On Monday and Wednesday, I would cook duck or goose, and on Tuesday and Thursday, Joe and Jack would cook venison, Javelina, and other animals you might be disgusted with (Armadillo).
You see, none of us had much money and did not go out to eat. Instead of buying a dollar hot dog at the corner UTOTEM every night, one of us would cook. No one cooked on Friday as we all headed back home, Joe and Jack to Columbus and me, back over to Eagle Lake where Racehorse and Denton awaited another exciting early morning hunting over the decoys.
Well, enough with how I got started. The truth is, my love for wild game of all sorts has me here writing about some of the great recipes for cooking ducks, pheasants, dove, geese, and other wildfowl.
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- SeriesJames' Recipe #6