_______________________________________________________

Oven Roasted Duck

•   3 boned duck breasts           
•   2 potatoes (medium sized)
•   1 large carrot or a hand full of baby carrots 
•   2 stalks of celery
•   1 slice is bacon for every 1/2 duck breast
•   1 can of cream of mushroom or cream of chicken
•   Season Salt to your taste

Place duck in oven bag. Cube the potato(s) into about 1/2 inch cubes, place evenly around the duck. Chop carrot(s) into 1/4 inch slices and spread evenly around the duck also. Also chop the celery into 1/4 inch slices and spread evenly around duck. Place bacon over duck breasts and season to your liking. Then carefully pour can of cream of chicken or mushroom over everything. Close bag and cut two one inch holes in the bag. Set oven on 350 on Bake. Let cook for one hour to one and half hours. Enjoy because it is good.

- Chad Weller

_______________________________________________________

Sweet & Sour Duck

•   6 Duck Breast Filleted         
•   Marinade
•   Assorted Peppers (Jalepeno,
•   Bell, Banana, Tabasco, etc.) 
•   1 Jar Apple Jelly

Take breast and cut into 3/4″ wide strips, place in marinade in Ziplock bag in icebox overnight.

In the morning take bag out, drain marinade, add jar of jelly and peppers, mix thoughly and place back in icebox for 2 hours.

When ready to cook, pour entire mixture into 13″ X 9″ baking pan place in oven at 350 degrees for 35 minutes. Then put oven on broil for 5-8 minutes to sear top.

- Daniel Bonvillain, Walker, LA

_______________________________________________________

BBQ Duck

•   duck breasts 
•   cream cheese
•   milk  
•   bacon
•   sliced jalapenos        
•   Lea and Perrin’s worchester sauce
•   italian dressing         
•   KC Masterpiece or
•   Jack Miller’s BBQ sauce
•   Tony Saccherie’s
•   cajun spices  
•   salt and pepper

1. Marinate duck breasts in milk 12 hours (this takes the real gamey taste oute).

2. Then marinate in an equal mixture of worchester and Italian dressing.

3. Fillet the duck breasts in the middle so they will open up into two halves(don’t let the two halves come apart, making sure to leave an open side and a closed side).

4. Salt and pepper and spice up both sides of the duck the cajun way!

5. Put liberal amount of cream cheese in between the two halves of the duck.

6. Also add jalapeno slices in between the halves and on top of the cream cheese.

7. Wrap the whole duck breast in bacon.

8. Stick toothpicks on open side of the duck breast.

9. Cook on grill about 7 min. on each side (depends on how well you like it cooked).

10. Baste with the bbq sauce.

- Author Unknown

_______________________________________________________

Ducks on the grill

•   1 cup soy sauce
•   1/2 cup Worcestershire sauce
•   1 tablespoon teriyaki sauce  
•   1/2 cup molasses
•   1 1/2 tablespoon sesame oil
•   1 1/2 tablespoon hoisin sauce
•   1 tablespoon powdered ginger
•   1 tablespoon garlic

Combine all ingredients in a bowl and let duck breasts marinade for at least 4 to 5 hours. Brush grill with olive oil. Baste breasts with marinade as they cook. Cook breasts until done. Marinade covers 10 to 15 breasts depending on the size.

- Michael Sims, Camano Island, WA

_______________________________________________________

Crockpot Teriyaki Duck

•   4 duck breasts filleted
•   2 cups teriyaki sauce
•   1 cup brown sugar
•   2 cups white or brown rice
•   4-6 potatoes peeled
•   quartered 4-6 carrots
•   peeled and sliced thin

Slice duck breast in to 3/4″ strips. Combine teriyaki sauce and brown sugar in large bowl. Marinate duck strips in teriyaki marinade overnight in the refrigerator.

Next morning place duck strips and marinade in crock pot and start heat on low. After 4 hours add 1 cup of water and potatoes and carrots. Stir. Cook 2-3 more hours on high until potatoes are done. Serve with white or brown rice.

Yield: 4-6 Servings

- Jeff Rhine, Poway, CA.

_______________________________________________________

Country style duck breasts with gravy and onions

•   4 to 6 duck breasts
•   Garlic salt
•   Flour  3 onions
•   Cooking oil

This recipe works even on mergansers and other strong tasting ducks.

Wet breasts with water, sprinkle with garlic salt and pepper. Roll in flour or shake in bag of flour. Use about 1/4 inch cooking oil in frying pan on medium heat and brown duck breasts. Remove breasts and set aside. Slice three onions and cook in remaining oil until soft. Mix 2 to 3 tablespoons of flour in tall glass with cold water and stir to dissolve well. Add to onions and increase heat stirring constantly until the mixture begins to thicken. Reduce heat to low or simmer, add duck breasts, cover pan and simmer for about an hour.

- Ron Warlick, North Carolina

_______________________________________________________

Duck Soup

•   8 Ducks        
•   4 to 6 Carrots
•   2 to 3 Summer squash          
•   1 Onion
•   4 to 6 Cloves of garlic (I like Garlic)           
•   4 to 6 Stalks of celery
•   2 Cans Italian seasoned canned tomatoes   
•   1/2 pound mushrooms
•   2 cups rice

This is about a 6-hour project unless you have help. So get a couple of your hunting buddies together for a duck feast and make them work for their dinner.

Breast all birds and place in container in refrigerator. Place all carcasses in a large pot and add water until carcasses start to float. Add seasoning to water such as tarragon, thyme and basil-your preference. Place pot on stove and boil for about 1 1/2 hours. While pot is boiling, cut all vegetables and set aside, then make a rub for the duck breasts. Use seasonings you prefer. I like tarragon, thyme, garlic powder, onion salt, rosemary, allspice, basil, parsley, etc. Put rub on both sides of duck breasts then return them to refrigerator. Barbecue the ducks. Cook no more than medium rare. Return to the soup. When finished boiling, remove carcasses and remove all remaining meat from legs, wings, back, etc. Pick it clean. This is the most time consuming and tedious part. Save liquid from boiling pot. After removing meat from carcasses, place large, deep pan on stove and sauté carrots for 10 minutes. Add celery and squash and cook for 5 minutes, add mushrooms and cook 5 minutes. When done remove ingredients from pan into a bowl. Place pan back on heat and sauté onion and garlic. Put canned tomatoes in a blender and pulse once or twice then add to onion and garlic cook about 3 to 5 minutes. Add meat from carasses and cook 3 to 5 minutes. Add cooked vegetables and toss gently. Add broth from pot to desired consistency.

- Rick Cabral of Butte Valley, CA

_______________________________________________________

Good Fried Duck

•   20 large duck (mallard) breasts
•   or 25 small (wood duck) duck breasts         
•   Italian dressing
•   Crown Royal or Southern Comfort 
•   Lemon pepper

Cut breasts into finger sized strips, usually about 3 or 4 per duck breast. Marinade them in a bowl in the fridge overnight in a mixture of a little Crown Royal or Southern Comfort and a little bit of lemon pepper. Next day roll in seasoned flour and fry. Serve with honey mustard, honey, or whatever you want. Serves 4 to 6 people.

- Mike Mesh, Kansas City, MO

_______________________________________________________

Easy Duck In The Bag

•   McCormick Pot Roast Cooking Bag & Cleaned Duck

Place duck is in bag and season according to instructions, but increase the water from 1/3 cup to 1 full cup and bake it for about 1 1/2 hours. Slice off bone and put it back in the juice while serving up the rest of the dinner. The broth can be used on the potatoes and serves to reheat any leftovers.

- Lorraine Huddleston

_______________________________________________________

Great Grilled Duck

•   8 duck breast filets
•   2 tablespoons finely minced fresh rosemary leaves
•   1 tablespoon finely minced fresh thyme
•   2 large cloves of garlic finely minced
•   fresh ground black pepper

Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with a rice or potato side dish. A hearty red wine goes well with the duck.

_______________________________________________________

Oryx Steak Fingers

•   4 lbs. of oryx round steak
•   8 bouIllon cubes dissolved in 3 cups hot water
•   OR 6 cups strong beef stock reduced by boiling tfor 1 hour to 3 cups
•   6 peppercorns & 3 whole cloves
•   1/2 tsp. dried thyme or 1 tsp. fresh thyme
•   1 bay leaf
•   1/2 tsp. celery seed
•   2 eggs
•   Mixture of 1/2 cup white flour,
•   1/2 cup wheat flour, 1 teas. paprika, 1 tsp. garlic powder
•   1 1/2 tsp. Lawry’s seasoned salt
•   1 tsp. pepper
•   4 cups vegetable oil

Cut oryx into finger sized steaks (about 2 x 1/2 inches). In a large bowl combine water and bouillon cubes. Put peppercorns, cloves, thyme, bay leaf and celery seed in a tea ball and add to liquid. add pieces of elk and marinade for 6 to 24 hours. Drain meat and discard marinade. Beat the eggs in a large bowl, add meat and stir to coat all the pieces. Drain. In a paper sack combine flour mixture, Lawry’s seasoned salt and pepper.Add half the steaks and shake the sack well to coat the meat and separate the pieces. Remove steaks to a sheet of waxed paper and repeat with the rest of the steaks. Let the meat stand for 30 minutes. In a deep kettle or electric fryer, heat the vegetable oil to 375 degrees (just below smoking). Add the finger steaks a few at a time and fry for 5 to 7 minutes or until golden brown or until they float. Do not allow the pieces to become too brown. Remove to paper towelin with slotted spoon. Keep warm until serving time.

_______________________________________________________

Elk Steak Fingers

•   4 lbs. of elk round steak
•   8 bouIllon cubes dissolved in 3 cups hot water
•   OR 6 cups strong beef stock reduced by boiling tfor 1 hour to 3 cups
•   6 peppercorns & 3 whole cloves
•   1/2 tsp. dried thyme or 1 tsp. fresh thyme
•   1 bay leaf
•   1/2 tsp. celery seed
•   2 eggs
•   Mixture of 1/2 cup white flour,
•   1/2 cup wheat flour, 1 teas. paprika, 1 tsp. garlic powder
•   1 1/2 tsp. Lawry’s seasoned salt
•   1 tsp. pepper
•   4 cups vegetable oil

Cut elk into finger sized steaks (about 2 x 1/2 inches). In a large bowl combine water and bouillon cubes. Put peppercorns, cloves, thyme, bay leaf and celery seed in a tea ball and add to liquid. add pieces of elk and marinade for 6 to 24 hours. Drain meat and discard marinade. Beat the eggs in a large bowl, add meat and stir to coat all the pieces. Drain. In a paper sack combine flour mixture, Lawry’s seasoned salt and pepper.Add half the steaks and shake the sack well to coat the meat and separate the pieces. Remove steaks to a sheet of waxed paper and repeat with the rest of the steaks. Let the meat stand for 30 minutes. In a deep kettle or electric fryer, heat the vegetable oil to 375 degrees (just below smoking). Add the finger steaks a few at a time and fry for 5 to 7 minutes or until golden brown or until they float. Do not allow the pieces to become too brown. Remove to paper towelin with slotted spoon. Keep warm until serving time.

_______________________________________________________

Rack of Elk

•   3 tablespoons vegetable oil
•   1 rib rack farm raised elk
•   Salt and freshly ground black pepper
•   2 tablespoons unsalted butter
•   4 tart apples (such as Granny Smith) cored into eighths
•   1/2 cup sugar
•   1/4 cup balsamic vinegar
•   1/2 cup dry red wine
•   2 tablespoons Szechuan peppercorns toasted and crushed
•   1/2 cup game stock or chicken stock
•   3 tablespoons sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Szechuan peppercorns are one of the five spices in Chinese five-spice powder. Called sansho in Japan, they are used in the spice mixture shichimi togarashi, or Japanese seven-spice seasoning. Purchasing Information: The spice is best purchased whole and ground as needed. Can sometimes be found in bulk at health food and gourmet stores.

_______________________________________________________

Elk Steaks

•   1 Large Flank Steak – Tenderized
•   1-Teaspoon Sea Salt
•   1/2-Cup Sliced Chives
•   2 Tablespoon Minced Parsley
•   1/2 Cup Red Wine Vinegar
•   4 Slices White Bread
•   1/2-Cup Whole Milk
•   2 Cups Finely Chopped Fresh Greens
•   4 Tablespoon Grated Cheddar Cheese
•   6 Slices Bacon – Fried and Crumbled
•   4-Tablespoon Olive Oil
•   1/2 Cup Chopped Walnuts or Pecans
•   1 Bay Leaf
•   Pepper and Thyme to Taste

Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.

Copyright ©1995-2002 FishersNet

_______________________________________________________

Venison Cheese Steaks

•   2 Venison Steaks – defatted and cleaned, cut into 3″ long and 1/2 ” thick strips
•   1 Pepper – cut into ” country size ” chunks
•   1 Lg Onion – cut into ” country size ” chunks
•   Salt
•   Pepper
•   1 Dash of Thyme
•   Swiss Cheese
•   Olive Oil
•  Mild Spaghetti Sauce
•   Rolls

Saute the venison, onion, and green pepper in olive oil. Add thyme, salt, and pepper to taste. Once sauteed toones liking, add the saute into a bun, add a reasonable amount of sauce on top of saute, and top off with the Swiss cheese. Place in oven and brown to ones taste.

_______________________________________________________

Lemon Pepper Antelope

•   4 antelope steaks (any size)
•   1/4 cup lemon pepper
•   1 table spoon garlic powder
•   1 table spoon salt
•   lemon juice
•   4 paper towels for each steak

Soak the paper towels with lemon juice apply 2 on each side of the steak and put in the fridge for 1/2 an hour. mix the seasons and sprinkle on the steak each side. Cook in a frying pan in between low and medium until browned on each side.

_______________________________________________________

Venison In A Crock

•   4 to 5 lbs venison ( I use steaks, you can use a roast)
•   5 bay leaves
•   5 Tablespoons black pepper ( yes tablespoons)
•   4 Tablespoons lemon juice
•   5 Tablespoons oregano
•   5 Whole cloves
•   salt to taste
•   Jar of Pepperoncini’s

Put your venison in a crock pot or on the stove in a stock pot. Make sure to remove any fat or tendons in the meat use. Add enough water to cover meat. Add all ingredients except pepperoncini’s. I put my spices except for the pepper and oregano in a tea leaf ball since youhave to retrieve the bay leaves and cloves before serving. Cover and cook over low heat until meat starts to shred, usually about 6 to 8 hours depending on which cooking method that you chose, if you cook on the stove be sure to check water level while cooking. When meat starts to shred remove from pan and pull meat apart, do not throw out the liquid. After shredding meat, return to the liquid and add pepperoncini’s, cook another 30 minutes. Serve on hoagie rolls. This can be frozen in sandwich size portions and taken out as needed for quick lunches or just to have on hand for unexpected company. Even people who say they don’t like deer like this recipe.

- Susan Lee of Humboldt, Illinois

_______________________________________________________

Robb’s Deer Steak Medallions

•   1 flank or 1 Tenderloin – cut into small medallions (approximately 1″ x 3″)
•   1/3 cup of “Dale’s” sauce
•   2/3 cup of Vegetable oil

Take 1 flank or 1 Tenderloin and cut it into small medallions (approximately 1″ x 3″) with the thickness at around 1/2″, try to cut across the grain if possible. Mix in a large mixing bowl, 1/3 cup of “Dale’s” sauce (from Kroger or any major store) and 2/3 cup of Vegetable oil (corn/cooking oil will work, but vegetable oil is best) and mix this up so that it is NOT separated, then dump in all your cut deer medallions.. put in refrigerator for approximatly 30 minutes mixing every so often. Fire up the grill and cook on a Med-High setting or until the charcoal is nice and white cook on each side for approximately 4-5 minutes (or however you like it) watch the steaks… when blood starts welling up on the top of the steak, it’s time to turn them over.

Note: The vegetable oil makes them tender… the Dales is for flavor… so basically any type of sauce that you like for flavor can be substituted, but believe me, the Dales is THE Best.

_______________________________________________________

Javalina Camp Pit BBQ

•   Javalina hind quarter
•   Shovel
•   Aluminum foil
•   1/2 Bottle of BBQ sauce
•   1/2 can of Coke or Pepsi
•   Cut up onion,
•   3 cut up potatoes, pepper

Dig a pit 4 feet deep and 2 feet wide. FILL the pit with wood and start it on fire. While the fire is burning down to coals wrap the hind quarter(not the one with a tag attached), BBQ sauce, coke, potato, and pepper in the foil. Make sure it is sealed well. On top of the coals place a double layer of foil then the javalina on top of that. Place a cover over the hole (foil, wood, car side-panel) then cover that with the dirt taken out of the hole so it seals completely.

_______________________________________________________

German Style Javalina

•   2 lbs. javelina or boar meat cut in 2 inch cubes
•   1/4 c. flour
•   1 tsp. salt
•   Fresh, ground pepper to taste
•   3 tbsp. bacon fat
•   1 med. onion, cut up   1 clove garlic, diced
•   4 c. water
•   1/2 tsp. dried rosemary
•   1 tbsp. parsley flakes
•   4 potatoes, peeled & 4 carrots, peeled

Coat javelina in flour mixed with salt and pepper. Heat bacon fat in a deep pan and brown meat on all sides. Add cut up onion and garlic and cook 5 minutes longer. Add water and seasonings and cook covered, 1 to 2 hours, depending on age of the pig, until meat is tender. Add potatoes, carrots and onions and cook another 30 minutes or until vegetables are done. Serve with quartered tomatoes and black pumpernickel bread.

- Patsy Bredger