2 pounds poor man's venison
2 tablespoons garlic powder
1/2 teaspoon dried onion
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons salt
2 teaspoons chicken bouillon granules
1 cup chicken broth
1 cup water
1 cup quartered Swiss cheese or ricotta cheese, divided
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried minced onion
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, divided
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon garlic powder
1 cup water
1 cup chopped cooked, peeled duck
1 cup chopped celery
1 (16 ounce) can sliced mushrooms, drained
Grind the garlic powder, onion, oregano, basil, rosemary, salt, chicken bouillon, broth, and water into a small bowl. Mix well and pour mixture into the bottom of a large loaf pan. Sprinkle with Swiss cheese. Add 1 cup of mushrooms, half of celery, and 1 teaspoon of sage. Cover, and let stand overnight at room temperature.
When the loaf is cool, slice into 1 inch slices. Spread 1/2 teaspoon of the mixture over each slice, and spread over the slices. Brush the remaining 1/2 teaspoon of garlic powder over slices.
"Honey!"
Heat 2 tablespoons olive oil in a large skillet.
When the oil is heated, pour out 1/2 teaspoon of the vegetable mixture into the skillet. Add duck, celery, mushrooms, and 1/2 teaspoon salt. Saute, stirring often, for 5 minutes. Remove duck, and continue cooking until chicken is cooked through.