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.

[Jonathan_S]

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

That makes duck l'orange sound a lot less fancy 

[MADMAX]

 
Bingo

[Dhoey07]

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.

Yes sir.

[Jonathan_S]

  that looks like heaven

[cougforester]

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.

Could you give a recipe for this?

[Stein]

I can report back that the duck pastrami was good, like freaky good.  Easily the best wild duck I have ever had and I've made some pretty good stuff.  I just pulled another bag of breasts out of the freezer and will be making more.  I read several reviews of it and it sounded pretty hyped up, but it wasn't.

I got the Mortons Quick Cure at Haggen for a few bucks and followed MeatEater's recipe from his book.  I think I'm going to try it with other things, just wish I could find a place with opportunity to shoot a goose, I can see how that would be even better than the duck.

[WSU]

Goose is better for sure.  Glad it turned out for you! 

[Stein]

I have another batch curing now, about 12 duck breasts with 4 skin on and 8 skinless this time. 

We shared them with family members that are very much non-hunters and non-adventurous eaters and it was a big hit.  I actually put them out and forgot about it for a while and had people coming up and telling me how great they were and wondering what they were. 

Huge hit for wild game aficionados as well as an intro for those that haven't had the opportunity.

I do have actual smoked paprika for the rub this time, cold smoked a pan of it along with our Christmas prime rib.  It smells great, I'm excited to see if there is a difference.