Orange Duck
Allan has tried several duck recipes and this is one of my favorite because when the bird gets done, it doesn't taste so "wild."  It does have a flavor and texture all of its own, however, and I've come to find some of these tastes interesting, even good.  [For another dish, he soaks the duck in a saline solution for a while, then fries medallions with butter, bacon, and onions in my black cast iron fry pan.  This makes the duck taste like fried liver and onions which, in fact, I love.]
2 or 3 wild ducks   1 qt. fresh orange juice
1 ½ cups chopped onions  1 cup chopped carrots
½ cup uncooked pearl barley 2 cloves garlic, minced
2 tsp. black pepper  ¼ tsp. ground cloves
¼ tsp. dry thyme

Cut ducks into several pieces and put them into a slow cooker with all of the above ingredients.  Cover and simmer for 6 hours, or until the ducks are tender and the meat almost falls off the bone.

Raisin Roast Venison
The first time Allan made this pot roast of venison is the first time I ever ate turnips.  I know some of you think I just fell off a turnip truck but I wasn't raised with 'em.  They're not very thrilling, in my opinion, but then neither is a potato until you add butter and sour cream.  Allan doesn't chop the vegetables too small, but about the size of those tiny baby carrots.  I liked this venison dish.  In fact, it was delicious.  But I'd never make it myself because I don't have the patience to hunt for and use all of those ingredients.  You're right, I'm not the hunter.
2 to 3 lb. venison roast
¼ cup vegetable oil
2 cups chopped onions
1 ½ cups chopped carrots
1 ½ chopped turnips
3 cups beef stock
1 cup chili sauce
1 cup dark raisins
½ cup dark rum
1/3 cup molasses
1 Tblsp. beef base
2 tsp. dry thyme
1 tsp. black pepper
½ cup dry red wine
1 Tblsp. Worcestershire sauce
2 tsp cornstarch.

Trim off all fat and silver skin from the venison roast.  In a Dutch oven, heat oil until smokey hot and brown the venison on all sides.  Remove the roast, add the vegetables and cook a few minutes to lightly brown.  Pour off the excess oil and put the roast back into the pot.
Add beef stock, chili sauce, raisins, rum, molasses, beef base, thyme, and black pepper.  Bake 2 hours in 350 degree oven.  Combine red wine, Worcestershire sauce, and cornstarch to make a smooth paste.  Add to liquid and stir to combine.  Return to oven for about 20 minutes.  Remove the roast, slice into thick pieces, and serve with the raisin/vegetable sauce.

Wild Turkey Soup
It becomes obvious as I type up this wild recipe for you, that our cooking reflects our personalities.  I use few ingredients that can be put together in short order and are immediately inviting and tasty.  Allan, on the other hand, uses a bazillion ingredients, which he gathers and puts together in a time consuming manner, and it takes more than a taste or a spoonful of his concoction to appreciate its combina-tion of flavors.  This soup was delicious!  Oh, yes, he quadruples the recipe and we freeze it in smaller containers for our enjoyment during the weeks past hunting season.
7 whole shiitake mushrooms
2 cups boiling water (for cooking rice)
½ cup wild rice, washed and drained
3 Tblsp. extra virgin olive oil
1 clove garlic, minced
1 small red bell pepper, diced
¼ cup celery, diced
1 cup carrots, diced
8 oz. white kidney beans, drained
1 cup leeks, washed well, chopped
1 cup cubed turkey meat
5 cups water (incl. shiitake soaking water)
2 Tblsp. red wine vinegar
1 tsp. dried oregano
¼ tsp dried savory
¼ tsp. dried thyme
¼ tsp. dried rosemary
1 tsp. sea salt
1 tsp. fresh ground black pepper

Soak the shiitake in 1 cup hot water for 20 minutes.  Remove and discard stems.  Slice the caps.  Reserve the soaking water.  Bring two cups of cold water to a boil in a small sauce pan, then add the wild rice and shiitake, cover and simmer for 45 minutes.
In your soup pot, heat the oil, saute garlic, peppers, carrots, and celery for about 5 minutes.  Add the beans, turkey, leek, cooked wild rice, water, shiitake soaking water, vinegar, and all herbs.  Season with salt and pepper (to taste).  Simmer for a while, until the carrots are tender.