Separate names with a comma.
Discussion in 'Cooking Forum' started by Coho, Oct 31, 2007.
Looks awesome--am going to give it a try! Thanks, amico mio.
Thanks to all the recently put pics up!
Duck cubes wrapped in bacon and soaked in italian dressing...
chicken fried venison
On the grill
Off the grill
On the plate
Bacon lover wraps
.or couldnt shoot for ***** and had to use up all the bacon on the few that did make it to the strap
A greenhead flanked by two gadwall
Grilled snapper/triggerfish and mystery meat
Redfish on the halfshell and grilled dove
I got 2 1/2 hrs to lunch and now I'm hungry..
It all looks so good
time to plan for tonights dinner
@ medulla: Have you got a recipe for the wraps?
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.