If you are going to shoot it, you may as well learn to cook it, and cook it well. Please enjoy the recipes below and if you have a good one, feel free to email it in to Joan and we will add it to the site The regional club will also be putting together a cookbook for wild game.   If you are interested in joining this project then please email Joan as well.   Not only are we interested in your receipes but we also wanted to make this book attractive so if you have some truly wonderful pictures of the dogs involved in hunting, please also forward them .   We will keep you up to date on this project as it continues to unfold. Our first "celebrity" chef has joined in our project.   Paul Rogalski from Rouge is contributing his "Duck a la orange" receipe to the book.	THE COOK BOOK What exactly is this project about. This first started as a way to fund raise to provide a continual source of revenue for the Regional Clubs versatility award. We had originally thought that 50% of the proceeds would go to this fund and then we would hold the remaining 50% in a trust .   These funds would be accessable to smaller regional clubs to request support for their specialty shows .  This would allow more to benefit. As the idea continues to evolve at exactly what we could do with this , we have decided that 50% will indeed go to our Versatility award.   Our breed is becoming more and more specialized and we need to encourage owners and breeders to go back to breeding the well rounded flat coat.  We are hopeful the versatility award will do exactly that. We hope you will all join us in this very worthwhile endeavour.
	Name the book We are open to suggestions for the name of the cook book.  Please email your suggestions to Joan.   We will post them on the site and when a name is decided on we will announce the name of the site. 1.   Plucked, Polished and Prepared 2.  Ready Aim and Fire up the Grill
Roast Duck Crown (breasts on the bone) For two Duck is very delicious when cooked properly.   You just have to remember it does not carry a lot of fat so you must pay attention to it while cooking. Two duck crowns The remainder of the duck including legs, cut into small pieces 1 carrot chopped 1/2 medium onion chopped finely 2 small beets, peel and cut each into quarters. a pint of chicken stock, (stronger the better) red wine vinegar (2 tbsp) 2 TBSP light olive oil butter (unsalted preferred but not esential) Preheat the oven to 450% Place the remaining carcass of the bird, legs and bones , carrot and onion into a roasting pan and cook until well browned. (about 1/2 hour) While that is cooking , put the beets in the chicken stock and simmer until cooked.  They should be tender but not split apart.   All things are not created equal and beets are one of those things.   You will have to keep checking on them as they simmer. Once they are cooked remove them but save them As soon as the vegetable and bones have browned, add the vinegar and wine and cook down until the liquid is almost all evaporated Now add the chicken stock and cook at least 20-25 minutes to get all of the flavour out of the bones Strain this stock into a clean pan and simmer , skimming off any fat.   Simmer until the sauce becomes like syrup.   Heat the olive oil in an oven proof frying pan.    Remove the wishbone from the breast of the duck, season the breast well with salt and pepper to your taste. Place skin side down into hot oil , cook for 1 minute then place right into the hot oven.   Cooke for 6 - 8 minutes, turn them over and cook for a remaining 6 minutes. Remove the pan from the oven .   Turn the breasts back on to the skin and cover with foil and let them rest for 15 minutes. While sitting take the beetroot and add it to the stock with a good dollap of butter and stir it in.   This will thicken the sauce a bit more. Check to make sure the duck is cooked.   If you Pierce the brest in the thickest part, the juice that runs out should be clear. Place on a plate and carve as you like then spoon over some of the beetroot sauce.    This is great with mashed potatoes and a possibly some roasted butternut squash on the side as well.	dog and people events people events/logistics 2010 Schedule merchandise & goodies