? For the Duck/Goose Hunters

I like BBq pringles and cheetos.

Pet jerky treats.  My dogs love them.  Looks just like jerky from a dehydrator with no seasoning.

1. season meat
2. coat seasoned meat in flour or fry magic
3. brown meat
4. place meat on a bed of onions and freshly sliced mushrooms
5. put chicken bullion and some water into the pan drippings and bring to boil
6. pour the chicken stock over the meat and onions and mushrooms.
7. put more mushrooms and onions on top of meat
8. cook in over at 275 for 3 hours
9. pour heavy whipping cream over meat and cook for 1 more hour at 275-300
10.  eat it.

Enslow Said:

1. season meat
2. coat seasoned meat in flour or fry magic
3. brown meat
4. place meat on a bed of onions and freshly sliced mushrooms
5. put chicken bullion and some water into the pan drippings and bring to boil
6. pour the chicken stock over the meat and onions and mushrooms.
7. put more mushrooms and onions on top of meat
8. cook in over at 275 for 3 hours
9. pour heavy whipping cream over meat and cook for 1 more hour at 275-300
10.  eat it.

Just need to prepare it properly, and DO NOT OVERCOOK!!

Preperation: Once you breast out your birds, wash them really well and squeeze out any blood clots. The more blood you get out the better it will taste. After rinsing birds place them in a bowl with clean water and put in fridge. Change the water 2-3 times in 24 hours and rinse the breasts each time. This removes even more blood.  Trim off as much fat and silver/clear tissue as you can. Then the breasts are ready to freeze or cook!

Enslow Said:

1. season meat
2. coat seasoned meat in flour or fry magic
3. brown meat
4. place meat on a bed of onions and freshly sliced mushrooms
5. put chicken bullion and some water into the pan drippings and bring to boil
6. pour the chicken stock over the meat and onions and mushrooms.
7. put more mushrooms and onions on top of meat
8. cook in over at 275 for 3 hours
9. pour heavy whipping cream over meat and cook for 1 more hour at 275-300
10.  eat it.

My fav most often and the easiest is the bacon wrap version,but I also do some prep work,not much tho

1st,cube the breast meat in 1"cubes,then soak in coke,over night is the best,coke draws the blood out and sweetens and tenderizes the meat,step two,drain the coke,pat dry and season like a steak,back in the frig for a couple hours or over night,the longer in the fridge the more flavor you get.

When your ready to cook,marinate the meat then fire up the grill (I perfer charcoal and hickory chips),once the grill is fired up wrap the meat with smoked bacon,add a sliced water chess or a pepper slice for added flavor.

Late season mallards/geese,pick'em clean,pickup a "pot roast" season/bag and let'er buck,stuff the bird with sliced apple,onion or whatever fruit you have handy,nice and easy and the bird turns out great.

 

Duck Balls:

Cube breast meat

Inject with favorite flavor(BBQ is usually the best)

Coat in favorite fry coating (shore lunch, fry magic or just flour and corn meal)

Deep fry

Eat

Easy…simple…good

Snow’s right on the coke thing….

swanson Said:
what is a horsager?

murdock1978 Said:

swanson Said:
what is a horsager?