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Let the cooking begin

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/24/2009 at 16:36
budperm View Drop Down
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show me your sheep!!

Joined: January/01/2009
Location: Pennsylvania
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Points: 27625
Stiring The Pot
 
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! Howdy
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/24/2009 at 16:48
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  Just had spaghetti w/ground venison sauce.  Nothing complicated. Just sub your beef or sausage with venison.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/24/2009 at 16:52
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Joined: April/03/2009
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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
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/24/2009 at 17:16
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ROLL TIDE ROLL

Joined: January/03/2006
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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
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/24/2009 at 19:40
budperm View Drop Down
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show me your sheep!!

Joined: January/01/2009
Location: Pennsylvania
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Originally posted by Steelbenz Steelbenz wrote:

bring it, I'm always willing to try something different.


Edited:  FOOD WISE.  No smart remarks Ed.
I'd be more worried about BigDaddy or Rifledude than ED.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/27/2009 at 20:28
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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.
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/31/2009 at 22:04
Eileen Clarke View Drop Down
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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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