Tulegoose  Pillow  Company

P.O. Box 577 
Tulelake, CA 96134 
Phone: 541 891 7737 

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From the TULES to the TABLE, a wild game recipe cookbook.

Tulegoose Pillow Company owner Trudy Eastman has written a game recipe cookbook entitled "From the Tules To The Table " now in its 6th printing. Some recipes are 100 years old. She has personally cooked every recipe in the book, except for the rattlesnake and bear, but she has eaten both!

Each hunting season at The Mallard, our wild waterfowl picking and processing plant at Tulelake, California, we would receive numerous requests for recipes on wild game cooking. Some requests were from those who had never cooked any game, others left their recipes in exchange. This resulted In a drawer full of game recipes that we mimeographed and distributed to the hunters.

We decided that it would be better to put these recipes into book form. The majority of these recipes are from hunters, homemakers, friends and my own personal recipe file. As with most recipes they are the result of taste, preference and experimentation by the contributor.

This book is primarily oriented to the hunter. but we hope it will be useful to anyone who likes to cook.

A special thank you to all who contributed and helped on this project. Thank you and good huntin' and cookin.

Trudy Eastman


Hundreds of Great Recipes!

200 pages


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Section 1:
Appetizers, Condiments and Party Fare

Section 2:
Soups & Salads

Section 3:
Main Dishes, Casseroles and Vegetables

Section 4:
Sauces, Marinades and Salad Dressings

Section 5:
Fish and Seafood

Section 6:
Ducks, Geese, Upland Birds, and Chicken

Section 7:
Large and Small Game

Section 8:
Breads, Cheese, Wild Rice, and Stuffing

Section 9:

Section 10:
Tidbits, Trivia and History



1 cup water
1/2 cup wine vinegar
1/2 cup brown sugar
1 T ground clove
salt to taste
Mix well 2 or 3 celery stalks, cut into 1 inch pieces
1 large onion, cut into 6 pieces
2 or 3 carrots, cut into 1 inch pieces

Place goose breasts or whole birds, breast side down into plastic baking bag, pour mixed ingredients into bag around bird. Tie bag, place in roasting pan. Bake at 325 degrees in oven 2 or 3 hours (or until done) Pour liquid out of bag into pan, boil until liquid is almost a glaze. Place bird on serving tray and pour glazed liquid over the bird. Serve.


4 1/2 cups soft crumbs
1 cup chopped celery
1 cup seedless raisins
1 large chopped onion
1 cup pecan meats, chopped
1/2 t salt
1/2 cup scalded milk
2 beaten eggs 

Add to the dry mixture and fill the ducks. Add 1 piece of bacon over each bird. Roast uncovered in 350 degree oven (20 minutes per lb.) 

SAUCE (add 20 minutes before serving)
1/4 cup Worcestershire sauce
1 can V-8 juice (small)
1 cup catsup
1/4 cup A- 1 sauce

Baste the ducks with this sauce, garnish with parsley and slices of orange


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