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

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

  1. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

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    Never made summer sausage. Have really bad memories of Hickory Farms ones gifted to us.
    1. are these better?
    2. If Italian sweet sausage (which we make) are an 11* these are a ? on the 1-10 scale?


    *see what I did there ? :D
     
  2. California Flyway

    California Flyway Elite Refuge Member

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    Luigi,

    I have not tried this kit recipe. I posted to help folk make the jump to actually tryng to make sausage. The point being it helps to see it done.
    I would love to try your sausage, I could trade my Syarh.
     
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  3. API

    API PAF-CA Flyway Moderator

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    Had lunch today at the local Karl Strauss and lo and behold cioppino with avocado chunks mixed in with the mussels, clams, etc.

    1F15D293-332E-4BF1-AE6D-02AACE25EC7D.jpeg
     
  4. pumpgunner

    pumpgunner Elite Refuge Member

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    circlehooker, API and Luigi Daniele like this.
  5. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

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    Looks fantastic. :tu
     
  6. pumpgunner

    pumpgunner Elite Refuge Member

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  7. JuvieCoot

    JuvieCoot Elite Refuge Member

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  8. pumpgunner

    pumpgunner Elite Refuge Member

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    good luck. FYI, since pork shoulder has some fat in there. I threw a couple pieces of bacon ends in, in the beginning to add a little fat. Took them out after it melted down.
     
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  9. jtb4dux

    jtb4dux New Member

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    I love yoshidas! I use it as my base. Equal parts yoshidas and water so it's not too salty, add a lil ginger and oj to your desired taste. Marinade up to 24 hours (no more) and rinse and pay dry before grilling so the sugar doesn't burn. Teal eat like candy but great with all ducks... Well almost all ;-)
     
  10. pumpgunner

    pumpgunner Elite Refuge Member

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    Slow cook goose / goose legs

    Pat dry goose legs to get out as much moisture as you can.

    I rendered a few ounces of pancetta in a Dutch oven, remove pancetta.

    Throw some all purpose flour in a bowl with some salt, pepper, paprika and garlic powder. Mix well.

    Take turns browning the meat in the duty oven, removing to plate.

    After meat browned, throw in a chopped up shallot until softened.

    Poor in a little beef broth to and scrape up drippings on bottom of pot. Add some of the left over flour into pot and mix well.

    Add of the meat and pancetta back into pot and barely cover with additional broth.

    Cover and cook on low for 6 hours on stove top.

    E4A8E4DA-D7AC-4A07-92D5-C183EFE5754C.jpeg
     

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