Waterfowl , Fish & Game......Recipes.

Discussion in 'California Flyway Forum' started by fishdog, Nov 1, 2016.

  1. labzilla

    labzilla Elite Refuge Member

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  2. labzilla

    labzilla Elite Refuge Member

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  3. fishdog

    fishdog Elite Refuge Member Sponsor

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    Wow! Keep em coming.
     
  4. pumpgunner

    pumpgunner Elite Refuge Member

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    I made stock with a whole speck over the summer. Came out great and th meet was useful for some meals after.

    Large stock pot
    One whole speck skin on.
    A few carrots
    A few celery stalks
    2 bay leaves
    1 yellow onion
    Blk peppercorns
    1" chunk of ginger root
    1 garlic clove
    Teaspoon of thyme
    Fill to top with water.
    Heat to boil and then simmer for at least 4 hours. More is better
     
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  5. digi

    digi Senior Refuge Member

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    How long in the smoker?
     
  6. labzilla

    labzilla Elite Refuge Member

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    My barrel isn't your typical smoker and a different set up from most other barrels I've seen. That being said, I run mine hot. About 45 min @ 300 gets things done nicely.

    On other setups I'd probably target 225-250 for about an hour and see what's going on after that.
     
  7. Real Green

    Real Green Elite Refuge Member

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    Venison Back Strap:

    Oven 300
    Liberal salt and pepper on roast
    Oven roast too 125 internal temp (about 20 minutes)
    Pull Roast from oven and let rest
    Heat Medium high hot skillet after pulling roast (roast needs to start to cool)
    Brown roast on all sides (pull roast and rest)
    add 1/2 cup red wine and 1/2 cup beef stock to skillet plus a junk of butter
    Reduce to desired thickness and salt and pepper to taste AFTER reducing
    Add drippings from resting roast during reduction
     
  8. dwhauss

    dwhauss Senior Refuge Member

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    My son is amazed:yes
     
  9. Utakem

    Utakem Senior Refuge Member

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    You guys marinating Speck breasts with ANYTHING should be slit from crotch to eyeball with a dull deer antler.

    You marinate crap meat (Gadwall), not the crown jewel of the grain field.

    Salt, pepper maybe a little EVO and a hot grill.

    Sounds like some boys I know. They marinate duck breasts (even fat mallards/sprig) in a whole bottle of liquid smoke, cook it for like 5 hours . . . . . . and then they say, "it doesn't even TASTE like duck." Huhhhh???
     
  10. Refugehunter21

    Refugehunter21 Senior Refuge Member

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    Fish dog.....I like to pan sear my duck breast with skin and fat on.
    1 tbls. butter, medium/high heat
    Couple of duck breast seasoned with salt and pepper generously
    Pan sear for 3-4 minutes each side, fat side down first
    With what is left in the pan, deglaze it with 1/2 cup chicken stock.
    Then 1 tbls soy sauce
    2 tbls red wine vinegar
    Peach, red plum anything ya like jam 1/3 cup, low heat mix her together you got your sauce.
    Long grain wild rice, brown rice any rice, duck on top, then sauce, fresh veggies on the side your good to roll.....
    Nice highball to go with and as my pappy said you are now in hog heaven
     
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