What do y'all "marinate" your geese, ducks and venison in?

Discussion in 'Cooking Forum' started by Bear, Nov 12, 2014.

  1. DR CABELA

    DR CABELA Banned

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    young lamb is lamb.... older sheep meat is mutton

    we eat both deer and sheep around here......mutton tends to have a sweeter taste but has to be slow cooked to make tender
     
  2. J.Bennett

    J.Bennett Elite Refuge Member

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    I suppose you don't even use salt and pepper for fear that you might "cover up" the flavor of the meat?

    A proper marinade does not "cover up" the flavor of meat, it enhances and/or compliments it. For example, citrus flavors compliment most waterfowl quite well and rosemary does the same for venison, lamb, and many upland birds.

    I don't marinate wild game every time I cook it, but the question was not "Do y'all marinate all your geese, ducks and venison?" It was "What do y'all marinate your geese, ducks and venison in?"
     
  3. BLKHEAD

    BLKHEAD Elite Refuge Member

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    So the lamb is without dentures and mutton is with... See that is a good comparison.
     
  4. DR CABELA

    DR CABELA Banned

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    couldn't tell ya..

    I try to keep my privates away from women w/o teeth

    I like a full set of teeth in my women...
     
  5. capt1972

    capt1972 Refuge Member

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    4-6 chopped cloves of garlic
    1/4 cup oil
    soy sauce to taste (I use 1/8 of a cup)


    add meat and mixture into a gallon bag and wait 24-48 hours.
     
  6. PutUmDown870

    PutUmDown870 Senior Refuge Member

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    Venison: Low sodium soy, Worcestershire, 2 cloves crushed garlic, pepper, veg oil (or olive oil), and a little lemon juice. 2-3 hours. It doesn't kill the flavor or mask it. Just Enhances. Really good stuff

    I also like the backstrap in buttermilk, garlic, rosemary and salt/pepper. Wrapped in bacon and griller. Very Very good

    Ducks are all different
     
  7. dakndug

    dakndug Moderator Moderator

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    Bear that marinade has turned many folks who did not like duck or venison
    into fans!

    Doug
     
  8. API

    API Political Action Forum Moderator Flyway Manager

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    My own method is to thin slice goose beast meat then soak the slices in brine for a couple of days (changing the water two or three times). Next dredge the breast slices in panko and pan fry them for 5 or 6 minutes in light olive oil (turn every couple of minutes). For the frying, I use a cast iron skillet and do the work on an outdoor gas grill. That prevents splattering grease all over the kitchen which irritates the wife.
     
  9. Bear

    Bear Elite Refuge Member

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    I bet...but then again...so has Bourbon.:tu
     
  10. JBRUNO4590

    JBRUNO4590 Elite Refuge Member

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    We do a family camping trip to Holiday World each year. At least one day's dinner is a trip to Moonlite BBQ! Get to eat all the mutton you can and a great place to visit!
     

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