4-large boneless chicken breasts (season chicken w/red pepper & salt)
2-cups chopped onion
1-small chopped banana pepper
1-can cream of chicken & mushroom
1-pound bacon (cooked dry)
2-bags cut broccoli
1-small can french fried onions
3/4 of block of Mexican cheese

Brown chicken breast on med/high heat in a sauce pan till dark brown or cooked fully. Remove chicken & add the chopped onions & banana pepper, sauté till tender. Add cream of chicken & mushroom, turn heat down to med/low. In a steamer, steam broccoli till tender. Cut the chicken into 3/4” cubes & add to the sauce pan, cook on medium till the mixture is incorporated fully. In a baking dish (needs to have a cover) spoon enough broccoli to cover the bottom & mash a little to make flat. Add all the ingredients from the sauce pan on top of the broccoli. Next add the rest of the broccoli. While waiting for the chicken & broccoli to cook cut the Mexican cheese in to 1/8” slices (will help save time) & add to the top of the 2nd layer broccoli in the baking dish. Crunch up the dried bacon into bits & add to the top of the cheese, cover & bake on 400 degrees for 15 minutes. Uncover & add the can of French fried onions & bake for another 5 minutes.

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1/2 cup italian dressing
1/2 cup teriyaki sauce
2 cloves garlic

Ina bowl combine all ingredients; stir.
Add the chicken; cover

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3 Large pheasants skinned, cleaned, and soaked in cold salt water.
3 cups chicken broth
1 stick unsalted butter
4 pre-made pie crusts (or make your own like my grandma did)
1/4 cup cornstarch or roux
salt and pepper to taste
water

Quarter pheasants and place them in a large pot with the chicken broth and enough water to cover the birds. Add 1 tsp salt and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. Remove the pheasant from the pot and let cool while preparing the broth into gravy. Drain approx 1/2 of the broth and discard (or make a large batch and freeze for a later occasion) Add the stick of butter and salt and pepper to taste. Bring to a slow rolling boil. Add the cornstarch mixed with water a little at a time to thicken broth into a gravy. Not too thick as the pie crusts will absorb some of the moisture. When the gravy is at the desired consistency, remove from heat. Pick the meat from the bones and shred thouroughly (this helps to find any of the shot left in the bird) Place one pie crust in the bottom of two 8 inch pie dishes and divide the pheasant meat into each. Pour the gravy over the pheasant until covered. Bake at 350 for 30 - 40 minutes or until the edges of the crusts are golden brown.

Grandma always made her pies uncovered. I added the additional two pie crusts because I like to top the pies. Also I have tried some variations such as adding a couple pinches of thyme and basil or some mixed vegetables. I like those sometimes, but Grandma's is always the staple

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1 goose breast including both halves
lemon pepper seasoning
onion powder
garlic clove
sesame seeds
honey flavored BQ sauce
mustard sauce with a touch of horseradish
Italian flavored salad dressing, optional

Optional: Poke a few holes through the meat with a fork or ice pick and marinate the breast meat in salad dressing for 2-3 hours. This is not required for a tasty meal rather an option to break up your meals.
Cut the garlic clove into tiny pieces and press into the meat. Sprinkle lemon pepper and onion powder on both sides of the meat.

Place the goose breast on the barbeque over medium heat. Just before the meat starts to bleed on the topside, flip it over to the other side and baste with the BQ sauce on the cooked side. Allow the second side to cook; however, the goal is to remove the breast prior to it being cooked to medium rare. Check the meat with a knife right down the middle, which should still show blood. When the meat appears to be still leaning towards rare then roll it over and baste with the BQ sauce on the last side. Remove meat from the grill and sprinkle with sesame seeds.
Allow the meat to rest for 10 minutes as it will continue to cook. This is where most folks go wrong by cooking it to their liking, and then the meat continues to cook while resting on a serving plate. Unfortunately, it will overcook.
Slice the breast to 3/16” – 1/4” thick. The very ends could be overcooked due to the thickness of the meat in relation to the cook time. Place on a serving platter with a small cup of mustard sauce in the middle for dipping the goose pieces in. If you don’t have mustard sauce then improvise with a cup of BQ sauce.
Another option is to cut the breast into strips when partially frozen. Cut 1/4” wide strips the length of the breast, and follow the recipe using tiny strips of meat rather than the whole breast. This is much easier to avoid over cooking the meat and the BQ sauce and sesame seeds cover the entire piece leaving you with a very tasty strip of meat that cooks in 10 minutes or less. For the family on the run this faster cook time is the way to go!

Number One Rule: processing your meat properly to eat “not throw away” wash thoroughly. That’s the key!
Number Two Rule: do not overcook the goose or I guarantee it will be chewy!
When tissue is bruised, the natural function of the body is to send blood to the damaged area for repair. This accumulation of blood is the primary reason that the meat will taste nasty. Soak the meat in running water and work the BB holes with your fingers to remove all the blood stored deep in the tissue prior to wrapping for the freezer. If the meat is not coming clean of blood then it could be something you do not salvage.

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2 medium onions coarsely chopped
¼ cup plus 2 tsp coarsely chopped flat leafed parsley
4 tsp chopped thyme
8 garlic cloves, halved
2 bay leaves
1 large celery rib, sliced ¼ inch thick
1 5 ½ pound duck, halved and backbone, neck and wing tips removed and reserved
Kosher salt and fresh ground pepper
Herbes de Provence
1 tbsp tomato paste
½ cup dry white wine
3 cups water
1 cup chicken stock
Pinch of sugar
1 ½ cups green olives, ½ pound rinsed and pitted

1. Preheat the oven to 475 degrees. In a small roasting pan, spread half of the onions, ¼ cup of the parsley, 1 tbsp of the thyme, and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 tsp of salt, 1 tsp of ground pepper and 1 tsp of herbes de Provence. Set the duck halves on the vegetables, cut side down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and turn the oven down to 275 degrees. Roast the duck for 3 hours or more, until the meat is very tender and most of the fat has rendered.
2. While the duck is cooking, take a large skillet and cook the back, neck and wing tips over low heat until they are well browned all over. Add the remaining onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until beginning to brown, about 3 minutes. Add the wine and bring to a boil. Add the water, stock, and sugar and simmer until reduced to 1 cup, about 1 hour. Strain the stock and skim off the fat.
3. When the duck is tender, transfer the halves to a work surface. Remove and discard and vegetables, fat and loose bones. Halve each half and transfer the duck to a rimmed baking sheet. Strain the pan juices into a saucepan and skim off the fat. Boil until reduced to ¼ cup.
4. Add the strained stock and the olives to the pan juices and simmer for 10 minutes. Season the sauce with salt, ground pepper and herbes de Provence.
5. Preheat the broiler. Season the duck with herbes de Provence, salt and ground pepper. Broil 10 inches from the heat for 5 minutes, or until the duck is hot and the skin is crisp. Pour the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 tsp of parsley and 1 tsp of thyme and serve.

Note: The recipe can be prepared through step 3 up to 2 days ahead. Refrigerate the duck and the sauce separately Bring the duck to room temperature before broiling.

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