This thread is for COOKED game pics..

Discussion in 'Cooking Forum' started by Coho, Oct 31, 2007.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    in a blind watching the specks and sprig work

    Looks awesome--am going to give it a try! Thanks, amico mio.
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    Thanks to all the recently put pics up!:tu
     
  3. jkryspin

    jkryspin Elite Refuge Member

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    [​IMG]

    Duck cubes wrapped in bacon and soaked in italian dressing...
     
  4. Widgeon Kryptonite

    Widgeon Kryptonite Elite Refuge Member

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    chicken fried venison :D

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  5. medulla762

    medulla762 Senior Refuge Member

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    Duck wraps

    On the grill
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    Off the grill
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    On the plate

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    Bacon lover wraps….or couldn’t shoot for ***** and had to use up all the bacon on the few that did make it to the strap…bwahahaha…

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    [​IMG]
     
  6. medulla762

    medulla762 Senior Refuge Member

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    A greenhead flanked by two gadwall

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    Four teal

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    Grilled snapper/triggerfish and mystery meat
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    Redfish on the halfshell and grilled dove
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  7. Coho

    Coho Moderator Emeritus Moderator

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    I got 2 1/2 hrs to lunch and now I'm hungry..:nutz
     
  8. call4ducks

    call4ducks Elite Refuge Member

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    It all looks so good:clap
    time to plan for tonights dinner:yes
     
  9. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Me, too:cry

    @ medulla: Have you got a recipe for the wraps?
     
  10. medulla762

    medulla762 Senior Refuge Member

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    medulla762 wildfowl wraps



    Clean breast thoroughly removing all fat, fodder, silver skin, blood clots, and exposed artery.
    Use a thin blade fillet knife to make a lengthwise incision in the center of the breast. Stuff with slivers of onion, jalapeno, cream cheese and/or anything else you like.
    Season both sides with http://topchefs.chef2chef.net/recipes-2/emeril/recipes/emeril-rustic-rub.htm
    I add extra cayenne
    Wrap lengthwise with a strip of peppered bacon cut to just overlap(the breast will not be on the fire long enough to cook two layers of bacon)
    Truss with kitchen(cotton) twine. Three to four loops will generally do. Trussing gives the breast a thick uniform shape that will not be possible with toothpicks. This shape is what allows the breast to not overcook before bacon is ready. Breast should be rare-medium rare. Allow breast to cool slightly before removing twine and slicing/serving.
    Cold leftovers are excellent sliced thin and tossed in a salad

    Cook over a HOT fire. I like charcoal with mesquite chunks thrown on just before placing the breast on the grill. You are trying to evenly fry the bacon as quick as possible without burning it.
     

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