Tundra Swan It’s What for Dinner
Like many of people figuring out what to cook for dinner was the question as I left the office and headed home. I had a tundra swan breast marinating in the fridge so how to fix it was the big question. I opted to go with an adapted Irish Dish, Guinness Pie, to get in touch with my roots.
Here is the items you’ll need to make 2 pies and if you don’t want pie it makes a killer stew.
2 packages of rolled pie crusts
6oz of Beer (Guinness if you got it)
Tundra Swan Breast or Goose or Venison or if desperate beef (Aprox 3lbs)
3 or 4 slices of Bacon
1 Can of French Onion Soup
1 Can of Beef Mushroom Soup
¾ lb of chunked Potatoes boiled
1 lb of sliced carrots boiled
½ mushrooms
Corn (I used a small can but could use leftovers)
Green Peas “ “
Dash of Heinz 57
4 tablespoons of Bisquick
1 onion Chopped
Fresh Rosemary
Day before I made up a marinade of Dales Sauce, apple cider vinegar, olive oil, and spices and put the swan breast to marinade. Today I cooked up the bacon to add grease to the pan and then cooked the swan breast to medium in the bacon grease. If your not using lean game meat you could skip the bacon. I removed the breast from the pan and sliced it up into bite size chunks and dumped it back into the pan with the onion and the mushrooms, some fresh rosemary and sautéed.
The sauce
Dump the soups into a pan (do not add water), the beer, a dash of Heinz 57, and the Bisquick and stir well to reduce lumps.
Then add the rest of the items including the swan and mix. Follow directions for pie crusts and then pour the mixture into the pie crust and then put on the top crust with vent holes. Pop the pies into a preheated 350 oven and bake for an hour. Pull out let cool for a few minutes and then slice and enjoy.
Oh man, that looks awesome.
Comment by Steve — January 24, 2007 @ 10:40 am
Man, I got to try that. I don’t have the swan but I got some great venison stewing meat! Yum!
Comment by Tom Remington — January 25, 2007 @ 3:31 pm
Whoa, Pard! I think you nailed that recipe. The only things I could think I’d add to it might be garlic and some sage. Mmm, sounds delicious.
Comment by BirdAdvocate — February 2, 2007 @ 9:41 pm
Garlic would be a good thing I didn’t think about sage. I think of sage more with poultry and have not used it much with anything else. Might have to give that a try. I cook goose and swan more like beef. I’ve had people tell me that there is no way this isn’t beef, or deer, or moose. It is very hard to tell them apart and for non game eaters it’s great way to get them to see that it’s all in how it’s prepared.
Comment by Moose — February 4, 2007 @ 6:12 pm
[...] way to cook them. Another way that I bet would be good is to use goose instead of Tundra Swan in my Tundra Swan Pot Pie. If you get a chance maybe you’ll try to add a Christmas Goose to the holiday table. Apple [...]
Pingback by Moose Droppings » All’s I Want for Christmas is A Christmas Goose — December 21, 2007 @ 11:08 am
I have been looking for recipes for wild game. This looks like a winner, but I have a question about the marinade. What is Dales sauce? I live in Northern California and maybe we don’t have that out here. Is it anything like Worcestershire sauce? Thanks
Comment by Lonna (hunting widow) — January 8, 2008 @ 4:36 pm
Hi Lonna,
Thanks for stopping by. Dale Sauce I guess is a southeast sauce I’d say it is closer to a Soy Sauce then Worcestershire sauce. Here is a link to their site
http://www.dalesseasoning.com/
I think Worcestershire sauce would work just fine.
Thanks for stopping by
-Moose-
Comment by Moose — January 8, 2008 @ 6:29 pm