Post by: Stein on December 20, 2020, 02:08:23 PM
Anybody have some fancy ideas guaranteed to impress?
Post by: WSU on December 20, 2020, 02:16:55 PM
Post by: Twispriver on December 20, 2020, 02:39:42 PM
Post by: jrebel on December 20, 2020, 02:54:42 PM
Post by: MADMAX on December 20, 2020, 03:04:26 PM
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
Post by: Stein on December 21, 2020, 01:16:37 PM
Post by: bigdub257 on December 21, 2020, 01:55:21 PM
Post by: WSU on December 21, 2020, 02:00:40 PM
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.
Post by: Stein on December 21, 2020, 02:16:51 PM
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.
Post by: Wolfdog2314 on December 21, 2020, 02:44:48 PM
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
Post by: Stein on December 21, 2020, 02:54:29 PM
Post by: Dhoey07 on December 21, 2020, 02:58:52 PM
Post by: Jonathan_S on December 21, 2020, 03:08:36 PM
Post by: HUNTINCOUPLE on December 21, 2020, 03:09:31 PM
Post by: MacAttack on December 21, 2020, 05:03:01 PM
Post by: Jonathan_S on December 21, 2020, 05:55:02 PM
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 :chuckle: :chuckle:
Post by: MADMAX on December 21, 2020, 06:15:33 PM
Bingo
Post by: Dhoey07 on December 23, 2020, 08:44:52 AM
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.
Post by: Jonathan_S on December 28, 2020, 09:10:05 AM
Post by: cougforester on December 28, 2020, 09:23:04 AM
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?
Post by: Stein on December 28, 2020, 11:00:14 AM
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.
Post by: WSU on December 28, 2020, 11:04:56 AM
Post by: Stein on January 01, 2021, 11:58:10 PM
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.