This thread is for COOKED game pics..

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

  1. FloridaFowler

    FloridaFowler Senior Refuge Member

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  2. FloridaFowler

    FloridaFowler Senior Refuge Member

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    on a bed of garlic rosemary couscous, dill roasted red potatoes, and a cold salad of green and red bell peppers, cucumbers, carrots, olive oil & white wine vinegar
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  3. FloridaFowler

    FloridaFowler Senior Refuge Member

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  4. FloridaFowler

    FloridaFowler Senior Refuge Member

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    with homemade cornbread and grilled sweet potato

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  5. FloridaFowler

    FloridaFowler Senior Refuge Member

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  6. FloridaFowler

    FloridaFowler Senior Refuge Member

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  7. Jimbob

    Jimbob Elite Refuge Member

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    Ain't no ducks 'round here.
    Nice!
     
  8. FloridaFowler

    FloridaFowler Senior Refuge Member

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    Rosemary grilled lamb, garlic and dill pan roasted red potatoes, and steamed fresh snap beans with toasted almonds (and maybe a glass of red wine....maybe). This is how EVERY weekend should start!

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  9. Coho

    Coho Moderator Emeritus Moderator

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    :clap:clap Thanks for posting the pics!
     
  10. Wiz Bang

    Wiz Bang Senior Refuge Member

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    How do you get rid of a limit of Ducks? This is a 10, it's to die for!!! This is my favorite recipee yet.

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    out of DU Magazine
    6 appetizer servings
    Preparation Time: 15 minutes
    Marinade Time: 1 – 4 hours
    Cooking Time: Less than 10 minutes

    6 – 8 skinless duck breast fillet halves
    1/4 cup extra virgin olive oil
    10 - 12 cloves fresh garlic, minced
    3 tablespoons Worcestershire sauce
    3 tablespoons soy sauce
    1 tablespoon lemon juice
    2 tablespoons Dijon mustard
    1 tablespoon freshly ground black pepper
    1/2 teaspoon kosher salt
    wooden skewers soaked in water for 30 minutes

    Instructions 1. Slice duck fillets across the "grain" of the meat into 3/4-inch thick strips.

    2. In a medium bowl, whisk together remaining ingredients (except skewers). Add sliced duck to bowl, toss to coat evenly, cover and refrigerate for 1 to 4 hours. Turning occasionally (i poked mine with a fork to tenderize and get the seasonings to penetrait, then put in the fridge for 40 min).

    3. Remove meat from marinade and drain, but do not pay dry. Place skewers into meat and grill to desired doneness over a well-oiled, medium-hot grill. For medium-rare, cooking time is approximately 3 – 4 minutes (I did mine 5-6 more medium than medium rare still tender and juicy).
     

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