Sunday, February 26, 2012

Pot Roasted Wood Ducks


• 2 or 3 cleaned wood ducks
• 1 lb. smoked pork sausage cut into bite size pieces
• vegetable oil, enough to cover the bottom of  pot  (I like to use cast iron black pots)
• 1 large or 2 medium onions, chopped
• 1 bell pepper chopped
• 1 or 2 cloves of garlic (optional)
• 1/2 cup of pure orange juice
• Cajun Seasoning to taste I use (Camp Dog Cajun Seasoning) original blend.
• 8 oz. of golden cream of mushroom soup to thicken gravy.
How to cook:
 Season ducks a couple of hours before and refrigerate until ready for use.  Pour oil into pot and heat.  Once oil is hot put ducks in and start the browning process.  Brown the ducks slowly for about an hour or more if needed adding a couple of ice cubes as needed to keep from burning.  It's ok if it sticks to the bottom a little this will help make a nice brown gravy.   Once you are satisfied that the ducks have browned enough remove from pot and add sausage, brown them up then add onions and bell pepper and get them browned up nice and slow while stirring.
Once this has browned up nicely cut the ducks in 1/2 (poultry scissors work well) then add back to the pot.  Pour in orange juice and 2 cups of water and cover.  Cook in oven at 375 of on top of stove for about 1 1/2 hours or until ducks are tender.  Check often and add water as needed.  Add golden cream of mushroom soup about 15 minutes before cooking time expires. 

Serve over white rice along with sides of choice.  Enjoy!
Thanks for stopping by and please remember to visit our website at

Thursday, February 23, 2012

CatFish Courtbouillon

Serve over white rice with a side dish, corn, hot bread rolls etc…

  • 4 to 5 lb. CatFish, (This is approx. weight before cleaned) you can cook with or without bones.
  • 2 tbl spoons of vegetable oil to coat bottom of  pot (I like to use a cast iron black pot)
  • 1 large or 2 medium onions, chopped
  • ½ cup of green onion chopped  
  • 1 or 2 cloves of garlic, chopped
  • ¼ cup of parsley flakes
  • 1  8oz. can tomato sauce  
  •  2 tbl spoons of flour
  • Cajun Seasoning to taste (I use Camp Dog Cajun Seasoning) original blend
  • 1/2 cup of water to mix with flour to use as a thickener.

How to cook:

  • Clean and cut catfish into steaks
  • Season fish with Cajun Seasoning only
  • Pour oil into pot and heat on medium setting
  • Once oil is hot stir in cut onions and sauté for a few minutes then add green onions and cook slow for about 15 minutes, once onions get transparent add tomato sauce, garlic and parsley and cook slow for about another 30 minutes stirring often, add just a little water to keep from sticking.
  • Now you are ready to lay your fish steaks in, try not to double stack if possible.
  • Reduce heat cover and let cook very slow, do not stir but shake the pot often to keep from sticking. If the fish is fresh it should produce its own water. (you may add just a little if needed.)
  • Cook for about 30 minutes then mix the flour and water and pour over the fish. Shake, cover and continue to cook for another 20 to 30 minutes until fish is cooked and sauce is just covering the fish.
  • Serve over a bed of hot rice with sides be very careful with bones if left in: ENJOY!    

Sunday, February 19, 2012

Fried Fish or Not

    We love our fried fish as much as anybody but sometimes we opt for fried chicken instead.  Today we are frying up some chicken wings cut at the joint minus the tips.   

For small pieces of chicken such as wings or boneless breast strips, we batter up using our (pre-seasoned) Camp Dog Fish Fry  with amazing results. 

Using a Fry Daddy (deep fryer) we add the amount of oil recommended by the manufacturer and bring oil to about 375 deg.

While waiting on oil to heat up, we coat the pieces of chicken with yellow mustard then shake em' up in the Fish Fry batter until well coated. 
Once oil is ready drop 5 or 6 pieces in and cook until golden brown, about 6 to 7 minutes depending on the size of the pieces making sure they are fully cooked inside.  Once they are fully cooked remove from oil and place on a paper towel covered tray of bowl, then repeat the process for another batch.
Between batches of chicken I like to fry up some french fries and sprinkle a little Cajun Seasoning on them for sides. 

This batter is ideal for these small pieces that take little time to cook.  We do not recommend using this batter on larger pieces of chicken because of cooking times needed to fully cook the chicken.  The cornmeal in the batter will get too dark if cook for too long a period of time. 

As always thanks for stopping by and reading our blog, please visit our website and try our products   All prices include shipping and we also have a Free Sample option.




Monday, February 6, 2012

Baked Rabbit

Our Recipe for Baked Rabbit was featured in Bow America magazine, an online publication for the outdoor enthusiast.  We are very excited to be a contributor and looking forward to writing many more recipes for BA in the future.  Click below and enjoy lots of great stories, download or print a copy if you like.

Bow America

  Please visit our website for some great Cajun Seasoning products: