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Discussion in 'California Flyway Forum' started by fishdog, Nov 1, 2016.
Wow! Keep em coming.
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
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
How long in the smoker?
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.
Venison Back Strap:
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
My son is amazed
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???
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