Baked Goose or Duck in Mushroom Wild Rice

Ingredients:

• 2 wild ducks or 1 tame duck, cut into quarters (or 1 pheasant or 1 guinea fowl)
• 3 cups chicken stock
• 2 cans cream of celery soup
• 2 cups halved fresh mushrooms
• 1 1/2 cups uncooked wild rice
• 1 cup diced red onion
• 1/2 cup sunflower seeds
• 1 tablespoon Worcestershire Sauce
• 2 bay leaves
• 1/2 teaspoon black pepper

Prep:
Clean and cut birds into quarters. In a large Dutch oven, place all ingredients. Cover and bake at 325 degrees for 3 hours, until rice and meat are tender.  We usually place in a cockpot and cook on low for 6 to 8 hours until the meat is tender and rice is done.  Remove bay leaves.
Adapted from Wild Game Cooking Made Easy
Ingredients for Basic Chicken Stock:

• 1 medium onion, coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 carrots, scraped and cut into large pieces
• 1 bay leaf
• 2 tablespoons white vinegar
• 4 quarts water
• 1 leftover chicken carcass and pan drippings or stewing hen or necks and backs

Prep:
Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours-the longer the broth simmers, the richer it will be.
Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.
Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else( such as Chicken and rice).
Adapted from The Grassfed Gourmet Cookbook