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Let the cooking begin |
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budperm
Optics Retard show me your sheep!! Joined: January/01/2009 Location: Pennsylvania Status: Offline Points: 31710 |
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Posted: July/24/2009 at 16:36 |
Okay boys! Lets see those scrumptious recipes!
I don't have one handy just wanted to be the 1st to post in the new forum!
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"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson |
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300S&W
Optics God Joined: January/27/2008 Location: Burlington,WV Status: Offline Points: 10592 |
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Just had spaghetti w/ground venison sauce. Nothing complicated. Just sub your beef or sausage with venison.
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"I ain't got time to bleed!"
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hunterwingler
Optics Master Joined: April/03/2009 Location: Idaho Status: Offline Points: 1420 |
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I'll have to post one when i get back, i love 2 cook but hate @ the
same . we eat alot of wild game around my place, so ive got few of them.
Edited by hunterwingler - July/24/2009 at 16:52 |
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I wasn't upset about the black cat crossing my path this morning but mouthing "your fu@#ed" as he passed was just rude.
If Guns kill people mine are all defective |
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Steelbenz
Optics Jedi Knight ROLL TIDE ROLL Joined: January/03/2006 Location: Heart of Dixie Status: Offline Points: 5153 |
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bring it, I'm always willing to try something different.
Edited: FOOD WISE. No smart remarks Ed. Edited by Steelbenz - July/24/2009 at 17:17 |
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"Don't argue with a fool! From a distance you can't really tell who's who!"
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budperm
Optics Retard show me your sheep!! Joined: January/01/2009 Location: Pennsylvania Status: Offline Points: 31710 |
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"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson |
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ti-force
Optics Apprentice Joined: August/28/2008 Location: Georgia Status: Offline Points: 195 |
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Not sure how many of you like duck, but here goes. I've only ate wood duck so I'm not sure how this would taste with another type of duck.
Fillet the breasts off the duck.
Soak the breasts in water, in the fridge for about 30 minutes so some of the blood can drain.
Use a fork and poke holes in the both sides of the breast (plenty of holes)
Wrap each breast in bacon, using toothpicks to keep the bacon wrapped. It usually takes two pieces of bacon per breast and I use four toothpicks to keep the bacon on.
Get a big bowl and mix roughly 80% Zesty Italian Dressing and 20% Dales. Toss the ducks in the bowl and let them soak for an hour or so.
Throw those guys on the grill and use indirect heat to cook until the bacon is done. Cut a slice in the largest breast to make sure you don't see any blood.
Enjoy.
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Eileen Clarke
Optics GrassHopper Joined: July/25/2009 Status: Offline Points: 43 |
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I like to take goose--speckle bellies, snows and Canadas are available around me--a plucked whole bird if I have a good one, and mix up Meyers rum, soft butter and ginger. (Ground ginger so it doesn't block the syringe.) And load it into a syringe, and just stuff that bird all over till it starts leaking out. (It helps to keep the entrance holes high, so the marinade doesn't just drip out--the oopposite theory when shooting deer, so they DO leave a blood trail. Leave overnight if you want, in the fridge) Then either grill at 350 indirectly, until just medium, or roast in the oven, about same temp and finish. Carve and serve hot. And a little HS Ball's hot chutney on the side doesn't hurt.
Eileen
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