Recipes

Big Game Chili

Big Game Chili

Big Game Chili Best to make 24 hours ahead, chill and de-grease, then re-heat slowly. 6 tablespoons oil (better if corn oil or bacon fat) 3 pounds chili-ground venison 1 pound chili-ground wild boar 10 stalks celery, coarsely chopped 8 tablespoons chili powder (prefer Gebhardt’s) added throughout cooking 2 teaspoons brown sugar 4 bay leaves […]

Pan Fry Amaretto duck

Pan Fry Amaretto duck

Amaretto Duck 4 duck breasts, fillets 2 ounces Amaretto liqueur milk flour cooking oil salt and pepper Fillet breast meat from skinned ducks (mallard or teal). Thick breast fillets should be split to three fourths inch thickness. Rinse with cold water. Soak for one to two hours in milk and Amaretto. Let drip dry. Flour […]

Teal for Two
By 11/12/2017 Read More →

Teal for Two

It seems most of the waterfowlers I know prefer to prepare their harvest one of two ways: wrapped in bacon and grilled into poppers, or marinated and dried into jerky. I was one of those waterfowlers for years.  This year, I’ve vowed to move my duck and goose cooking forward. Classic cuisine is full of […]

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