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Make The Off Season Productive
The April, May, June, July, August and September newsletters will cover the ten (10) parts of waterfowl hunting that can be corrected, improved, upgraded or repaired. This month Cooking.
COOKINGWaterfowling can be the most rewarding, fun and uplifting if all phases of Waterfowling are experienced. Experiences such as Building and setting out wood duck houses, building a blind, repairing and building decoys, learning to call, learning waterfowl habits, migration, feeding habits, setting out decoys in a spread to attract the waterfowl, calling in waterfowl, shooting, care and cleaning and cooking. To appreciate waterfowl a hunter needs to do all the phases and steps of waterfowling. Cooking waterfowl begins when the bird is harvested. Wild animals when in danger create an enzyme that can taint the meat sour. A cripple duck or goose will emit the enzyme. Aim for the head, and if crippled “finish” the job quickly. Waterfowl is better cooked rare to medium-rare than medium to well done. Medium-rare meat is tender and juicy (if cared for and cooked properly). Well-done meat is tough and dry. You will need to check with a meat thermometer anywhere from 140 to 165 degrees F. Check the first bird carefully and use the rare (as seared or browned), medium-rare and medium temperatures. If you accidentally over cook the meat, chop the meat and use it in a stew, soup or gumbo. The slow cooking in a liquid dish will break down the meat and allow it to be a tasty and tender.
CARE & CLEANINGThe care of the waterfowl from harvest to cooking is important. Every step can make the difference between “excellent” meat to “poor” meat. Knowledge of the waterfowl laws both federal and state for Daily Bag Limit, Possession, Documentation, Transfer, Permanent Residence, Picking Shed, Cold Storage and/or Processing Facility. Cleaning – There are three basic methods of cleaning ducks and geese. One doesn’t allow for transporting the meat from the hunt home and meet the game laws. Before the season obtain a box of latex plastic gloves. They can be found at paint stores, pharmacy section of drug stores and some sporting goods stores. The gloves will give a better grip on the game, prevent minor nicks and cuts from bones and keep your hands and sleeves from blood. Obtain a box of 30-gallon garbage bags. As you clean the birds place the feathers and parts in the bag. Tie it and place in garbage container.
Transportation – From the field to the vehicle, from the vehicle to the cleaning area and from the cleaning area to the storage and/or cooking location. Field to vehicle - In most states a part of the bag limit law is position of the harvested birds. Each hunter should keep his or her limit together. For example - All birds pilled in the front of a boat, without separate tagged game strap is subject to a fine. Each hunter needs a game strap. Before heading in he should place his harvest on his strap. If he isn’t carrying it out of the field over his shoulder but in a trailer, boat or ATV a Wildfowl Resource Document (Game Tag) should e filled out. Date, hunter’s name, address, hunting license number and number and type waterfowl. DNG Waterfowl strap coupled with an attached nametag pouch. Most drug stores carry a name tag pouch for attaching to luggage but the best is a clear plastic name tag pouch found a music stores for ID of music instruments. Slip a business card or ID card in the slot. Never place harvested waterfowl in a pile. Some of the feathers on every waterfowl are used for insulation. Ducks and geese one on top of another pile can soil the meat in several of the birds. In very cold weather this isn’t a real problem but on cold days with sun beating down will heat up the harvested birds. On warm days, leave birds in the water where possible until ready to pack-up and leave. If very hot, some teal hunts in the south the temperature can be in the high 80’s or low 90’s. Recognize than if the birds are going to get “hot” they need to be “aired.” Put on your latex gloves and get out a trash bag. Pull some tail feathers and cut the rectum area. With one hand reach up and pull out the innards into a trash bag. This will allow the cavity to cool off. Tie a knot in the trash bag and take it with you, never leave in the field. A person may not give ducks or geese to another person while in the field. Field to cleaning area – It is common to place all hunter’s harvest in the bed of one truck to transport to picking shed or camp. The law requires that bag limit be tagged properly or carried in the possession of the hunter. Each state has a few different sentences to the basic law. Read the Parks & Wildlife Manuel for the hunting season year. If you don’t understand call the main office and ask for a clarification. Record the state wildlife person’s name, date and time of the call. Never assume that Game Wardens know the law. There are a lot of laws; this just might be a law that they don’t know. Try to keep the birds as cool as possible on warm days while traveling. Most states have game laws that hold the hunter responsible to treat the game properly. Cleaning area to permanent residence (storage and/or cooking location) - Each state has a few differences in the law but basically all waterfowl has to have one fully feathered wing or head attached until the game reaches the final destination. In Texas “Permanent Residence” does not include hunting club, cabin, tent, auto, trailer, hotel, motel, or rooming house used during the hunting season. You are allowed to prepare for immediate consumption and eat of properly tagged game while in camp. Fully dressed birds only at permanent residence a cooler in an auto, trailer, and etc. doesn’t count. There are registered or licensed picking sheds that package birds with out wings and heads for transportation. They must have the proper game tags attached to the carcass until fully processed. The legal possession limit is two days bag limit, no more. Except the first day of the season, then the bag limit is the days bag limit. If a hunter transports someone else’s birds, a proper game tag must accompany those birds until the reach the processor’s permanent residence. STORAGE – Never store or freeze waterfowl without cleaning and washing first. Always mark the container with a black permeate marker the date and contents. Even if you put the waterfowl in the refrigerator. It will keep someone else from mistaken idenity and if you change your mind and freeze the package it has been done.
COOKINGRemove blood – All waterfowl should be soaked in water with one tablespoon of cider vinegar or 1 tablespoon of salt. Vinegar appears to do a better job than salt to allow a more through and shorter time of removing the blood. The blood can be removed before the meat is stored or after it is thawed or prepared. Place the meat (cubes, pieces, strips, breasts, thighs and/or full body in a non-conductive bowl; cover with water with vinegar. Place in the refrigerator; change water with vinegar every 20 minutes until water runs clear. Tenderizing – Breasts and large pieces of meat benefit from the Jaccard Tenderizer. The tenderizer is a series of 48 knife like thin blades. Place the meat between the two pieces of the tenderizer and “punch” holes through the meat. The “holes” tenderize the meat faster and better than pounding the meat with a meat hammer. And, improve the marinating of the meat. There are three basic types of marinate
Tenderize the breasts after the injector marinating process and just before cooking. Injector – Injectors can be purchased at any food equipment store, hunting and fishing outdoor stores and most mail order outdoor sales. Easy to use, allows for marinate to be in the meat not just on the outside of the meat. Injector marinates can add flavor, moisture and help tenderize the meat. GRILLING – The charcoal or gas grill should be “hot” to sear the meat. Searing will seal the outside and keep the juices on the inside of the meat. Grill – Any grill gas, electric or charcoal with a lid will do. You will need to start a fire with charcoal briquettes and normally after 15 to 20 minutes the fire is hot. When the coals are gray, the fire is ready to cook. The rule of thumb is to hold your hand over the fire about 6-inhes above the coals. Grill Thermometer – Can be purchased at barbecue equipment shops, food equipment stores, and some mail order outdoor stores. Grilling, smoking and barbecuing, done correctly, require a grill thermometer. Certain meats require the temperature stay between two temperatures. Only with a grill thermometer can you be certain of the inside temperature. Squirt Bottle - Purchased at most drug stores, some grocery stores and hardware stores. Fill it with water. Keep handy when grilling over charcoal fire. When the fire flames-up, just a shot of water will reduce the Done mostly with breasts. A perfect method of adding flavor to the meat. Care must be taken or the meat will be well done and tough. The meat should be medium rare to rare. Injector marinade works best. A couple of good injector marinades are garlic butter (melt butter and stir in garlic powder) or rum butter (melt butter, remove pan from heat and stir in rum – dark or light). Coat the breasts with oil and rub with the rub of your choice (Sidewinder, Riverbed or Randy’s Rub Me Tender are great for this). Cut several small slits in the meat. Place slivers of garlic, bell pepper and bay leaf in the openings. Wrap with bacon. Grill. Normally the meat is medium rare when the bacon begins to brown. Check with a meat thermometer around 170 degrees F. Remove from the grill, allow to rest about 5 to 10 minutes for the juices to redistribute. Slice and serve with a sauce over or with rice, and a green vegetable and fruit topped salad. Place small pieces or chunks of wood in a pan of water to soak for 4 hours till overnight. The larger pieces, wrap in foil; tear a hole in the foil and place on the fires. Place a couple of uncovered pieces on the fire. Use large (2 x 2 inch, approximate, where possible) pieces of wood and soak in water 4 hours to overnight. Wrap each piece with aluminum foil; tear a small hole in the foil on one side. Place the foil-covered pieces of wood on the charcoal fire or in a cast iron skillet over heat in a gas grill. The piece or pieces covered with foil will smoke and take 2 to 4 times as long to become ashes. A smoker is the very best way to smoke the meat. A home smoker that allows a bowl of water (liquid) between the fire (smoke) and the meat. Any charcoal or gas grill can be used to smoke waterfowl. The fire in the charcoal cooker is placed at one end and the meat at the other. In the gas grill one end is turned on, the cast-iron skillet placed over the heat filled with wood chips and the meat at the opposite end. Smoking should be done over indirect heat. Place the meat away from the heat, not over the heat. On charcoal grills have the fire on one side of the grill and the meat on the other side. Use fruitwoods where possible – hickory when fruitwoods are not available. to smoke the waterfowl. Rub the ducks or geese down with oil, peanut or canola will work. Use an injector marinade where possible. Rub the outside with the rub of your choice. Those breasts and birds that have been skinned; cover the breast with bacon (held in place with wooden tooth picks). The best method, I’ve found to keep the birds moist is the above coupled with filling a beer can with water, or half beer and half water. Placing the can in a frame for “beer can cooking” and sit the bird on the can. Place in grill away from heat, place wood on fire. Cook until medium rare; about 170 degrees F. The amount of heat in the fire will determine the time. Slow smoking is better that fast cooking. For beasts, use an injector marinade, coat with oil, rub with the rub of your choice (DNG Waterfowl spice is very good), and sear the breast on both sides over the fire in the grill quickly. Remove from grill, lie in a disposable foil pan, lay bacon over top, tent with foil – do not tightly seal edges of foil to pan. Place in grill away from heat, place wood on fire. Cook until medium rare, about 170 degrees F. The amount of heat in the fire will determine the time. Slow smoking is better that fast cooking. If meat to be smoked is a whole body, inject with marinade, wipe the outside down with vegetable oil. Rub in dry spices. If the bird is skinned cover the breast with bacon, secured with wooden toothpicks. A fruit such as pieces of orange, peach, apple, grapes, etc. can be loosely placed in the cavity. Use a digital thermometer in the meat and cook until 150 to 170 degrees F, medium-rare. If your grill does not have a thermometer, get one to sit on the grill and keep the temperature around 270 degrees F. Rub the ducks or geese down with oil, peanut or canola will work. Use an injector marinade where possible. Rub the outside with the rub of your choice. Those breasts and birds that have been skinned; cover the breast with bacon (held in place with wooden tooth picks). The best method, I’ve found to keep the birds moist is the above coupled with filling a beer can with water, or half beer and half water. Placing the can in a frame for “beer can cooking” and sit the bird on the can. Place in grill away from heat, place wood on fire. Cook until medium rare; about 170 degrees F. The amount of heat in the fire will determine the time. Slow smoking is better that fast cooking. For beasts, use an injector marinade, coat with oil, rub with the rub of your choice (DNG Waterfowl spice is very good), and sear the breast on both sides over the fire in the grill quickly. Remove from grill, lie in a disposable foil pan, lay bacon over top, tent with foil – do not tightly seal edges of foil to pan. Place in grill away from heat, place wood on fire. Cook until medium rare, about 170 degrees F. The amount of heat in the fire will determine the time. Slow smoking is better that fast cooking. BARBECUE – It can be done in an oven, but the best barbecue is done over a smoker. Normally outdoor barbecuing is done with a full body. Breasts are best barbecued in an oven with a basting using some liquid smoke. Marinate breasts and full body with a liquid injector marinade. Rub the outside with vegetable oil and a barbecue dry spice. Cooked on the grill, keep away from the direct heat; use a wood for smoke and after an hour of cooking mop entire bird with barbecue sauce. Keep mopping every 20 to 30 minutes. Remember each time you open the lip the temperature goes down and it increases the cooking time. Use a digital thermometer in the meat and cook until 150 to 170 degrees F, medium-rare. If your grill does not have a thermometer, get one to sit on the grill and keep [the temperature around 270 degrees F. FRYING – Can either be done in a skillet over a stove or open-fire. Turn the heat on the stove to medium-high. Over an open-fire the coals are “hot” gray with fire just below the surface. Frying can be done with the meat cooked in oil, butter and a few spices – dry and liquid. Or, coated with a spiced flour, crushed chips, crackers, nuts, etc. Keep the meat at rare to medium-rare. The listed temperature for waterfowl is 170 degrees F. But check, I’ve found that medium-rare is closer to 150 degrees F. ROASTING (Baking) – This is one of the easy ways to cook ducks and geese. The birds can be skinned or not skinned. I have never trusted the fat under the skin. At times I doubt it mattered, but others I believe it gave a sour taste. My preference is to skin the waterfowl and remove all doubt. Inject the full body in the thighs and breasts with an injector marinade. Rub the goose with oil. Rub the spice of your choice into the breast and thighs. Cover the breast with bacon, hold in place with wooden toothpicks. Loosely fill the cavity with fruit – apple pieces, grapes, and orange pieces. Do not stuff tight; this will prevent proper heat getting to the inside of the bird. Best to cook in an oven and in a cooking bag. The bag takes a lot of basting out of the cooking. Still a lot of cooks place the whole ducks in a roasting pan, fill the cavity, pour in a liquid, rub dry spices over outside of meat, cover breasts with bacon (secured with wooden toothpicks) and cook, basting every 20 minutes. Place one or more birds in a cooking bag. Pour a liquid, approximately a cup, into the bag next to, not over, the bird. Any liquid from water to juices will do. If the liquid is thick – like orange juice – add water. Place the bag into a baking dish (with sides, just in case the bag breaks the liquid will stay in the dish). Punch holes in the top of the bag and tie as per bag instructions. Set the temperature on 325 degrees F and cook until the meat separates from the breastbone. Depending on the size and number of birds will determine the length of cooking time. If you want to use the liquid and dripping as part of a gravy, add twice the amount of liquid to the bag. A great combination is Sweet Chipotle Season-All rub, fill cavity with white grapes and use orange flavored wine for the liquid. After removing the bird, pour the bag contents into saucepan. Add a cup of orange juice; bring to a boil. Reduce heat to medium and stir until liquid is consistency to desire for a sauce to pour over meat and a combination of white and wild rice. When the skin is removed, coat the bird with oil (bacon drippings are best), rub in dry spices and cover with bacon. Searing the breast in a skillet over the stove, before roasting will help keep the bird “moist.” If the skin is on when the bird is cooked, the best method is to loosen the skin from the meat. Place spices and fresh oregano, cilantro, etc. under the skin. After cooking to done, remove the bird or birds from the bag or roasting pan, place on a baking dish. Raise the temperature to 400 degrees F and brown the bird. Watch closely to see that the bird does not burn. It is very hard to keep meat at medium-rare. This is going to require a good digital thermometer. Medium to well-done meat is tough and doesn’t have the great taste of ducks and geese. SLOW COOKING – Normally cooking is done in a Crock Pot and cooked over night or turned on when hunters leave the lodge in the early morning and have a hot lunch when they return to the lodge. Slow cooking allows for the toughest meat to break down and be fall-apart tender. Also, like a soup or stew, the meat is cooked with vegetables and results are a full meat – less the salad. SOUP, STEW & GUMBO – Waterfowl makes a good base for soups, stew and gumbos. Tough old birds cooked over a wet slow cooking turn out tender and flavorful. Gumbo is designed for Teal with seafood – oysters, shrimp, crabmeat, and fillets of fish. A can of Rotel will help spice any gumbo. Soup & Stew are almost perfect for leftover waterfowl meat, no matter how cooked. The ingredients are very similar with the exception of the liquid. Stoup is thin and stew is thick. Duck seems to good better in soups and goose in stews. By adding fresh and dry spices the taste of any of the three can be made to meet any taste. GROUND MEAT (Hamburger, Meat Loaf, Meat Balls)– Cut meat into chunks, approximately 1-inch pieces. Remove the blood. Grind the meat in a meat grinder on hamburger setting. The Weston Deluxe EM-2 Meat Grinder is good because it does a good job, has staying power and the steel pellets don’t damage the grinder. Place ground meat in a bowl. Combine with a dry spice of your choice and a liquid spice – Dave’s Peppa Royale, Pickapeppa, A1, Tiger, etc. Mix with your hands – clean of course. Cover, refrigerate and marinate 4 hours to overnight. Waterfowl meat is ideal for making fat free burgers and meat loafs. Those persons required to reduce fat intake will find duck and goose meat an answer – a good answer. CASSEROLES – First cook the waterfowl, cut into bite size pieces and place in any casserole recipe in lieu of beef or pork. Left over grilled, smoked or roasted waterfowl can’t be beat with rice or pasta casseroles. KABOBS – A very good method to grill meat, vegetables and fruit for finger food – appetizers and for a rice topping as part of a full meal. Kabob meat will require marinating. If meat is cut 1-inch pieces the cooking time over a gray charcoal fire about 7 to 10 minutes. Again DO NOT OVERCOOK, waterfowl is better rare to medium-rare. SAUCE & GRAVY – A great many waterfowl dishes include a sauce or gravy to go with rice, pasta and potatoes. Sweet Chipotle Season-All spice added to flour for cream gravy in lieu of salt and pepper. Jellies - Jalapeno-Kiwi, Habanero Pepper, and Mandarin Orange Serrano - are the finest on the market as a base for sauces, glazes and cold spreads for waterfowl. |
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CALL-IN SPECIALSBecause of the time required to make price changes on the duckngoose.com web site “specials” will be in the Waterfowl Notes each month for call-in orders - Just pick-up the phone and dial (281) 821-3795.
This September – for all call-in orders over $ 100.00 the U.S. Freight is zero – free.* * Except DNG Field Trailer and After The Hunt – A Waterfowl Cookbook CALL IN SPECIALS FOR SEPTEMBER
Dove Rags – Gray 18 x 18 inch non-shine plastic rags on 24-inch metal stakes. Ready-to-hunt. Have gotten very good reports on hunting over these rags during 2004 Winter Dove Season. Place a dozen in the field; let Mother Nature fill the rags and Look Out Doves – DNG Field Trailer – The finest ATV trailer on the market today. 4 x 8 foot with a 30-inch tong (to fit under ATV’s with back cages. 2-inch steel frame, ATV tires, 12-inch sides – solid steel front and expanded metal sides and rear, Tires are under bed – not mud on the contents, height is perfect for loading and unloading decoys, NO axel to get hung up on levies, low spots, etc. - $ 550.00 per each (call for freight prices)* Padded Goose Strap – 3-inch black webbing and closed cell foam with loop carriers. Carry a limit of 20 snows, a couple specs and a Canada and not lose a single bird. – Duck Strap - Black webbing, light, inexpensive, loop holders to prevent a single bird loss. - $ 8.00 per each (U.S. freight included) Game Shears – Stainless steel with soft and comfortable handles. Cut a bird in half with less than 6 cuts. - $ 25.00 per each (U.S. freight included) Waterfowl Cookbook – DNG feels that we offer the very best in waterfowl cookbooks. The After The Hunt – A Waterfowl Cookbook tells how to care for the meat, how to cook the meat, recipes for the meat used every way possible and gives sides and menus for each recipe of duck and goose. - $ 16.00 per each plus $ 3.50 S/H* Weston Deluxe EM-2 Meat Grinder – Electric, designed so that steel shot passes through rather than getting hung up and damaging the rotating blades. Perfect for chili meat, spaghetti meat, sausages, meat loaf and hamburger meats. – Jaccard Deluxe Meat Tenderizer – 48 stainless steel blades produce incredibly tender meat. Enhance the penetration of marinades. Dishwasher safe. Eliminates pounding with half the effort and mess. - $ 25.00 per each (U.S. freight included) 15” Barbeque Tongs – Not the normal tongs. Allows the pickup of large pieces of meat and vegetables on the grill with out dropping the load or scorching your hand. – 10” x 11” Wire Basket –Open and place in large or small pieces of meat and vegetables, close the lid. Turn over; never loose any cooking and/or cooked food. Great for grilling goose stakes, fajitas, hamburgers. $ 20.00 (U.S. freight included) Kabob Basket – Includes skewer frame and 6 skewers. Flip waterfowl kabobs all at one time. No burned fingers or lost food into the fire. - $ 25.00 ( U.S. freight included) Kabob Skewers – Package of 6 extra skewers for Kabob Basket. Load extra skewers to save cooking and prep time. - $ 8.00 (U.S. freight included) Rib & Roast Rack – Non-Stick Rack, can holds 6 racks of beef ribs or 12 racks of pork loin ribs or a beef roast or pork shoulder. - $ 16.00 (U.S. freight included) Steak Press – Cast iron with wooden handle. Allows reduced time and browning on both sides or breast, steak, chop, etc. - $ 15.00 (U.S. freight included) Meat Thermometer – 5-1/2”, instant read pocket model with temperatures from 0 to 220 degrees, plastic case with pocket clip. Is the easiest to use, however there are many quick-read thermometers on the market and you will need one. - $ 8.95 (U.S. freight included) Dave’s Peppa Royal – 5-oz glass bottle of hot sauce. Not a real hot sauce like Tabasco but a spicy hot sauce similar to Pickapeppa and A1 sauce but a much – much better taste. Especially on waterfowl – duck or goose. - $ 6.00 per each (U.S. freight included) DNG Bar B Que Spice – 6-oz plastic shaker container, 2004 Barbecue rib winning award using the DNG Rub of course along with some very fine marinate and sauces. Designed to be THE rub on grilled waterfowl breasts as well as beef and pork ribs and chicken. - $ 6.00 per each (U.S. freight included) DNG Waterfowl Spice – 6-oz plastic shaker container, winning spice used in Memphis In May 2004 –NO Chili powder or paprika – designed as a grilling and baking rub for fowl – especially geese. - $ 6.00 per each (U.S. freight included) Randy’s Rub Me Tender – 5.7-oz plastic shaker container, winning red rub used in Houston Rodeo & Livestock Show Cook-off, designed for grilling waterfowl, pheasant, quail, dove, chucker. Used as a rub on pork and beef ribs. - Serendipity – 3-oz plastic shaker container. The finest of the seasoned salt type dry spices. Use in lieu of salt and pepper in dirty rice, potato and rice casseroles and green bean dishes. - $ 6.00 per each (U.S. freight included) Sidewinder Searing Spice – 5.5-oz plastic shaker container. The prefect blend of spices to use as a dry rub to use when baking, slow cooking, soups, stews and gumbo. - Riverbed Steak Seasoning – 5.5-oz plastic shaker container. The best of the steak seasonings for a dry rub on goose grilling. Great on both beef steaks and pork chops. - Sweet Chipotle Season-All – 5.5-oz plastic shaker container. The very best dry spice possible to add to flour used for dredging in frying, roasting and grilling. - TG Jalapeno-Kiwi Jelly – 8 oz jar. A sweet-hot jelly makes a great spread on meat after cooking to add a cold glaze or mixed with cream cheese for a sandwich spread for open-faced sandwiches. - $ 6.00 per each (U.S. freight included) TG Habanero Pepper Jelly – 8 oz jar. Habanero peppers are one of the hottest peppers coupled with a smooth sweet jelly. The perfect base for a waterfowl sauce, substitute the Habanero jelly for honey in a pork or lamb sauce. - |
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RECIPESNOW NOODLE CASSEROLE4 ea snow goose breasts, debone, skinned On a flat working surface tenderize the breasts with Jaccard deluxe meat tenderizer. In a non-conductive bowl place breasts, cover with water plus 1 tablespoon of cider vinegar. Refrigerate; change water every 20 minutes until water runs clear. Pour off water; pat breasts dry with paper towels. On a working surface curt meat into 1-inch pieces. Check and remove any shot pellets. In a Weston Deluxe EM-2 Meat Grinder grind cubes into hamburger size ground meat. In a pot pour water; bring to a boil. Add salt and noodles; cook noodles to al dente. In a high sided skillet heat oil over medium high heat. Add bacon; cook until crisp. Add ground goose meat and brown; crumbling it with a wooden spoon. Remove meat to casserole dish. Add mushrooms and onions; cook until tender. Add mushrooms and onions to casserole dish. Sprinkle dish with DNG Waterfowl spice and Serendipity. Deglaze skillet with wine, scrape up brown bits with a wooden spoon. Stir in stock; bring to a low boil. Stir in cream and reduce heat to low. Stir honey into sauce until combine. Taste. Adjust seasonings. Drain noodles and add to casserole. Pour sauce over top and stir and toss to mix and combine casserole. Top with cheese, toasted pecans, and crackers. In an oven bake casserole at 375 degrees F until cheese is melted and casserole bubbles. Yield: 4 servings. |
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RECIPETEAL & SAUSAGE KABOB3 ea teal, deboned, skinned, cut into 1-inch pieces On a flat working surface tenderize the breasts with Jaccard deluxe meat tenderizer. In a non-conductive bowl place breasts, cover with water plus 1 tablespoon of cider vinegar. Refrigerate; change water every 20 minutes until water runs clear. Pour off water; pour in Tipsy Teal Marinade. On a working surface curt meat into 1-inch pieces. Check and remove any shot pellets. Place meat pieces in marinade; cover and refrigerate 4 hours. Pour off marinade, but retain ½ cup for sauce. Brush all pieces of meat and vegetables with oil. On each kabob skewer place 2 pieces of each – teal, sausage, tomatoes, mushrooms, onion and bell pepper. Place the skewers in a Kabob basket. Grill about 3 to 5 minutes, flip and grill 3 to 5 minutes on second side. Meat should be medium-rare. In a saucepan pour ½ cup of retained marinade; bring to a boil. Add broth and bring to a second boil. Add cream and bring to a third boil. Reduce heat to medium; cook until sauce is thickened and will stick to back of a spoon. Whisk in butter. Taste. Season with salt and pepper if desired. Place rice on 6 plates, place contents of one kabob on top of rice. Drizzle sauce over kabob and rice. Yield: 6 servings.
TIPSY TEAL MARINADE 1 cup bourbon whisky In a bowl combine ingredients; cover and refrigerate. |
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RECIPEBQ SPEC MEAT LOAF2 ea white front goose, cleaned, skinned Topping: 1/2 cup Kraft Original Bar BQ sauce On a flat working surface cut meat away from the bones in approximate 1-inch pieces. Discard bones. In a non-conductive bowl place meat pieces; cover with water plus 1 tablespoon vinegar. Refrigerate; change water with vinegar every 20 minutes until water is clear. Pour off water and pat dry meat with paper towels. In a Weston Deluxe EM-2 Meat Grinder grind the white front goose meat pieces. This should give approximately 2 pounds of ground goose meat. In a mixing bowl place ground meat, bacon crumbs, breadcrumbs, onion, bell pepper, celery, garlic, salt, DNG Waterfowl spice and Randy’s Rub Me Tender spice. With (clean) hands, mix the ingredients. On a flat working surface place two pieces of wax paper 12 x 12 inches, one on top of the other. On the wax paper spread out the meat loaf mixture in an approximate 10-by-8-inch rectangle. Cover meat loaf with a layer of ham. Cover with a layer of cheese. Starting at one side roll up the stuffed meat loaf mix like a burrito (jelly roll design). You will need to roll top layer of wax paper over, then pull away and continue to roll. Seal the ends by pinching and patting meat. In a 5-by-9-inch loaf pan place the roll seam side down. In a bowl whisk together Bar BQ sauce, honey, cumin, Peppa Royale and hot sauce. Spread and brush a coat of topping to cover the top of the meatloaf. Bake at 350 degrees F for 75 minutes or until temperature on a meat thermometer registers 165 degrees F. Drain off fat. Allow loaf to rest 10 minutes before slicing. Yield: 6 servings. |
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RECIPEROAST CANADA GOOSE
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| The July winner of the give-a-way was Jennifer Barr, New Providence, PA and the runner-up is Dr. Larry Chambers, Jackson, TN Both names will be entered in the January to June spinning wing decoy drawing. The Winner of the July give-a-way and the spinning wing decoy will be listed in the August 2005 newsletter. The August prize is a package of waterfowl game tags. | ||
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©2003 DUCKNGOOSE.COM
All original material on this site, including graphics, is copyrighted by DUCKNGOOSE.COM & Designs by Pam All rights reserved. Some items may be copyrighted elsewhere and are used by permission.
