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Appetizer for non-game eaters

Discussion in 'California Flyway Forum' started by yellowlabhunter, Dec 4, 2019.

  1. chessy man

    chessy man Senior Refuge Member

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  2. Real Green

    Real Green Elite Refuge Member

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    Lettuce wrapped ground fowl with Asian spices like hoisin, ginger, garlic, green onion, etc. Easy quick and a great appetizer.

    Or kabobs. Small cubes (.5") marinated in teriyaki grilled quick on a HOT bbq. Delicious...

    Both are easy on the eye of non-game eaters. As good as a rare speck is, I don't know many non-game eaters that wouldn't get turned off before ever taking a bite.
     
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  3. Mort

    Mort Elite Refuge Member

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    I just sent you a message. Enjoy.
     
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  4. yellowlabhunter

    yellowlabhunter Elite Refuge Member

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    Thank you!
     
  5. 7pntail

    7pntail Elite Refuge Member

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    Any jam works fantastic. Plumb, orange obvious two favorites. Sauté shallots, garlic and butter. Toss in some sweet stuff. Reduce with red wine. All good for fowl.

    Credit that recipe to Trudy Eastman. See how many of you young fellers know who that is.

    Been a go to for many years.
     
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  6. Baldplate

    Baldplate Senior Refuge Member

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    Trudy owned and operated the "Mallard" and " Tule Lake Pillow Company"for many years. I believe she has passed on now, but a nice lady that loved duck hunters. The Mallard and Pillow Company are closed now and the end to just another tradition of hunting in the Klamath Basin. Blair
     
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  7. yellowlabhunter

    yellowlabhunter Elite Refuge Member

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  8. dl537

    dl537 Elite Refuge Member

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    I seem to remember Trudy used to keep a bottle of brown behind the counter she would share while hunters waited for their birds to be picked. Good times up that way, heading through there today actually.
     
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  9. Icastnblast

    Icastnblast Elite Refuge Member

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    Pan seared is the way to go

    Leave the skin on
    cross score the skin to allow fat to render and reduce the shrinkage of the breast
    season with salt and pepper
    pan sear with skin side down until the skin is lightly golden, flip to meat side and finish in oven until breast is rare to medium rare
    remove breasts to rest
    sautee challots (adding in some butter/ghee/ or evoo if theres not enough fat rendered)
    deglaze with a red wine/port/ or even a dark beer (I think brown ales work best for beers as bittering is minimum from hops or heavily roasted grains)
    add a nice jam of your choice and a few sprigs of tyme
    simmer until sauce sticks nicely to the back of a spoon
     
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