Finger Food – Easy to Make Wild Game Small Bites
Quail Breast and Prosciutto
This recipe also works well with chunks of pheasant or chuckar breast.
8 boneless quail breast halves, skin on or off
2 tablespoons olive oil
1 tablespoon Italian seasoning
salt and pepper
8 thin slices prosciutto
8 1/2-inch cubes hard cheese (like Swiss, gruyere, dry Jack, etc.)
8 small wooden skewers soaked in water for 30 minutes
- Combine quail breasts, olive oil, Italian seasoning and salt and pepper in a small bowl. Toss to coat, cover and refrigerate for 1 – 2 hours.
- Lay prosciutto slices flat on a clean work surface or cutting board. For each slice, place a quail breast half on one end of the prosciutto. Place a piece of cheese on the quail breast and top the cheese with another quail breast half. Roll up the prosciutto snugly and secure with a skewer, making sure that you spear through both ends of the prosciutto and the cheese. Place on a medium hot grill until lightly browned on all sides and quail breasts are just-cooked and still slightly pink.
Dove, Mango and Bacon
This is a variation on the standard dove wrapped with jalapeno pepper and bacon.
16 – 20 boneless dove breasts
1/4 cup olive oil
1 teaspoon sesame oil
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 tablespoon Tabasco
1 slightly underripe mango
12 – 15 strips bacon, cut in half and partially cooked
small wooden skewers, soaked in water for 30 minutes
- Combine olive oil in a bowl with next 6 ingredients. Add dove breasts, cover and marinade for 2 – 3 hours.
- Remove breasts from marinade and pat dry with paper towels. Peel and seed mango and cut into strips. Lay out bacon strips. On each strip lay a slice of mango and a dove breast. Wrap snugly with bacon and secure with a toothpick. Grill or broil until bacon is done and dove breasts are rare to medium-rare.
Sesame Duck with Spicy Mayonnaise
If your ducks are dark-fleshed divers, double the marinade time. I never cook any ducks or duck parts without an overnight soak in a saltwater brine. Combine 1/2 gallon water with 1/2 cup coarse salt. Heat some of the water in a saucepan and stir in salt until dissolved. Cool completely before adding duck to brine and keep refrigerated while brining.
2 cups duck breasts, skin removed
1 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons apricot preserves
1 teaspoon fresh ground black pepper
1/2 cup Dijon mustard
1 cup sesame seeds
vegetable or peanut oil
12 – 15 wooden skewers, soaked in water for 30 minutes
1/2 cup mayonnaise
1 teaspoon toasted sesame oil
1-2 tablespoons Sriracha or any hot sauce
1 teaspoon lime juice
- Slice duck into finger-width strips. Combine soy sauce with next 4 ingredients in a medium bowl. Add duck and toss to coat. Cover and marinade for 4 – 6 hours.
- Whisk all Spicy Mayonnaise ingredients together until smooth.
- Remove from marinade and coat with mustard. Roll pieces in sesame seeds. Heat a thin layer of oil in a medium heat skillet. Add duck and brown lightly on all sides, about 3 – 4 minutes total cooking time. Remove duck and skewer with wooden skewers. Arrange on a platter and drizzle Spicy Mayonnaise over.
VIDEO: I show how to make something that tastes remarkably like a shrimp cocktail.