Riki Senn of Milford was the first-place winner of the Delaware State Fair Culinary Department’s “Wild” Men and Women Cooking Competition. Second place went to Trevor McColley of Harrington and third place to Diana Wright of Milford.


Riki Senn of Milford was the first-place winner of the Delaware State Fair Culinary Department’s “Wild” Men and Women Cooking Competition. Second place went to Trevor McColley of Harrington and third place to Diana Wright of Milford.

The following are the winning recipes:

First-place winner: Riki Senn of Milford

Delaware Wild Duck Gumbo

Ingredients

2 sticks unsalted butter

1 pound smoked sausage, cut into 1/4-inch pieces

2 pounds boneless, skinless wild duck breasts (*)

2 to 3 medium yellow or white onions, peeled and diced

1 bell pepper, seeded and diced

1 to 2 jalapeno peppers, seeded and finely diced

3 stalks celery, diced

2 tablespoons Creole seasoning

1 1/2 tablespoons minced garlic

2 to 3 bay leaves

1/2 teaspoon dried thyme

3/4 cup all-purpose flour

2 quarts chicken stock

1 tablespoon Worcestershire sauce

1 (14.5-ounce) can diced tomatoes with green chilies

2 teaspoons Hot pepper sauce (OR to taste)

Salt and freshly ground black pepper, to taste

5 cups cooked white rice

French bread slices

Chopped parsley or chopped green onions, optional garnish

Directions

Heat a large Dutch oven or stock pot over medium-high heat. Add 2 tablespoons of the butter and allow to melt. Add the sausage and cook, stirring, until browned on all sides. Remove the sausage with a slotted spoon and set aside. Add the duck breasts and cook until browned on all sides. (NOTE: the duck will not be cooked all the way through.)

Remove and set aside. Add the remaining butter to the drippings in the pan and allow to melt. Add the onions, bell pepper, jalapenos and celery; cook until tender – about 8 to 10 minutes. Add the Creole seasoning, garlic, bay leaves and thyme; cook 2 minutes more. Add the flour, stirring to incorporate; cook, stirring very often, until the mixture is dark amber – about 15 minutes more. Do not burn.

Add the stock, whisking constantly and vigorously; bring to a boil, then immediately reduce to a simmer. Cook until the mixture thickens and the starchy flavors are cooked out – about 15 minutes. Add the Worcestershire, tomatoes and hot pepper sauce; simmer for 20 minutes.

Cut the breast meat into strips and add it to the gumbo, along with any collected meat juices. Add the sausage and cook 15 minutes more, stirring occasionally. Use a clean ladle to skim and discard any foam or impurities that rise to the top while simmering.

Taste and adjust the seasoning as needed with salt, black pepper and hot pepper sauce. Serve piping hot over cooked white rice and accompany with thick slices of French bread. Garnish with chopped parsley or chopped green onions.

(*) You may also use goose, dove and or pheasant breast.

 

Second-place winner: Trevor McColley of Harrington

Wild Bird Dumplings

Ingredients

2 pheasant, cleaned

4 quail, cleaned

1 teaspoon minced garlic

1 teaspoon 21 Season Salute

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

49 1/2-ounces chicken broth

1 (16-ounce) package Annie’s flat dumplings

3 potatoes, peeled and cubed

1 small onion, diced

Directions

Brown pheasant and quail on all sides in skillet. Pressure cook meat off bones, approximately 15 minutes. Cut up meat from pheasant and quail. Place all ingredients in slow cooker on low for 5 to 6 hours or on high for 4 hours.

 

Third-place winner: Diana Wright of Milford

Grannie’s Sweet and Sour Venison

Ingredients

1 1/2 pounds deer meat, cubed

2 cups water

1 packet dry onion soup mix

3 tablespoons ketchup

1/2 cup brown sugar

1/2 cup cider vinegar

1 clove garlic, crushed

Directions

Brown deer cubes in hot skillet. Bring water to a boil and add remaining ingredients. Simmer for 5 minutes. Add deer meat. Let stand for 10 minutes.

Pour into baking dish. Cover and bake at 350 degrees for 40 minutes. Serve over cooked rice.