Game appetizers for the holidays

[Stein]

OK, need some ideas for a wild game brunch appetizer or two.  I have duck and antelope and am looking for something with mass appeal that isn't the old boring bacon wrapped chunk of meat.

Anybody have some fancy ideas guaranteed to impress?

[WSU]

Goose/duck pastrami as part of a charcuterie plate? 

[Twispriver]

I just made up a batch of bear/deer/elk/pork summer sausage with some smoked cheddar and pepper jack chunks mixed in - I thought I'd made enough that we'd have plenty for the holidays and bowl week but I gave the last one away this morning so I'm back to Square one for game meat apps as well.

[jrebel]

Pastrami, meatballs is always a fan favorite, canned meat on crackers with cheese, pulled venison bbq sliders   

[MADMAX]

I did a dinner of antelope medallions smothered in mushroom gravy , cornbread stove top stuffing in between the meat
Bake the whole dish in the oven for about an hour

Yum

Duck breasts covered in Minute Maid frozen OJ thawed out poured over the duck without any water
Same same

[Stein]

We'll give the pastrami a try, always wanted to check it out.  Luckily I looked into it today as it takes 3 days to cure.

[bigdub257]

Boil the duck breasts in red wine for about 40 minutes or so (watch very closely because it will foam up and boil over very quickly).  Let cool and slice across the grain.  Serve with hot mustard and sesame seeds.  Guarantee it will disappear very fast!

[WSU]

We'll give the pastrami a try, always wanted to check it out.  Luckily I looked into it today as it takes 3 days to cure.

It's good.  Serve with good mustard.

[Stein]

Boil the duck breasts in red wine for about 40 minutes or so (watch very closely because it will foam up and boil over very quickly).  Let cool and slice across the grain.  Serve with hot mustard and sesame seeds.  Guarantee it will disappear very fast!

Might try that too, maybe duck three ways with mustard, crackers and good cheese.

[Wolfdog2314]

Goose/duck pastrami as part of a charcuterie plate?

My first thought! I just finished up some goose pastrami with the Meateater recipe. Very tasty and different than usual. Easy to do!

https://www.google.com/amp/s/www.themanual.com/food-and-drink/wild-goose-pastrami-recipe-steven-rinella-meateater/%3famp

[Stein]

Yeah, I have that in the frige now, used his recipe.

[Dhoey07]

Tataki

[Jonathan_S]

Citrus bathed ultra thin strips of tender cuts. Grilled super hot with olive oil, served hot and sliced into morsels. No amount of that provided will get a chance to cool off.

[HUNTINCOUPLE]

Thats a tough one without bacon wrapped meat!

[MacAttack]

Smoked duck pate. I just used my salmon dip recipe and put duck instead of salmon.