Recipes

Doves,
1. Cut up oinions, fresh garlic, cerlery red/green/yellow peppers(out of the garden or farmers market is best) and of course GREEN CHILE ( a must!)
2. Soak Doves and vegetables in Italian dressing for at least 4 hours (all day or overnight is best).
3. Make an aluminum foil pan large enough to hold both doves and vegetables for the grill.
4. Be sure to damp the coals down to low heat.
5. Place foil pan on the grill with contents (including italian dressing). Cook covered.
6. Don't discard remaining dressing as you will want to add if all evaporates off. Keep it "wet".
7. Turn breasts periodically and be sure to place peppers/chile over the breasts to incorporate the flavor.
8. Cook to medium rare. DON'T overcook!!!!!! ( when in doubt pull-em off you can always put them back on the grill)
9. After you take them off the grill don't turn your back or they will be gone. My kids love this dish and look forward to dove season all year long!

Note: You can do this in a saucepan but the charcoal really adds to the flavor!

DOVES II
DUCK I

Soak the breasts 4 or more hours in a vinegar based salad dressing, over night is best. You can add a little W sauce if you like. Prepared commercial injection marinades may be substituted for the salad dressing. Use what you like. Remove from the marinade and make a slit next to the keel bone on both sides. Insert a pickled jalapeno in the slit. You can substitute other things like onion if you like. Wrap the breast with bacon secured with tooth pics. The bacon adds great flavor and keeps the meat moist. Grill over a low charcoal fire with a few wood chips. You can baste with some leftover marinade if you want. Do not over cook the little morsels of goodness. Like NMshooter I like some grilled peppers, onions and zucchini. Zucchini are great. They take on the flavor of what ever you cook them with. I cook my veg uncovered on aluminum foil with some small slits to let off excess moisture. Season the veg with grill seasoning and a little olive oil. Do not overcook the veg. They will continue to cook in their own heat after being removed from the grill. Serve with a side salad, rice pilaf, garlic bread cooked on the grill and several ice cold beers.

You can do something very similar with Duck Breasts. You get 2 pieces, per breast half, for a medium duck such as a wood duck and 3 pieces for a large duck. Hammer the breast halves with a tenderizing hammer. Cut breast halves into strips. Marinate as above. Soak some bamboo sticks in water to prevent burning. Place pickled jalapenos and onion strips on breast strips. Wrap with bacon and thread onto the bamboo sticks in such a way as to pin the bacon to the duck. Grill over a low to med charcoal fire with wood chips. An added benefit of this technique is it allows you to carefully check for steel shot considering crowns cost almost as much as a new FX.

And you wondered why there are so many fat people in the South??

See my user name.

This book makes me drool and dream about colder weather: http://www.amazon.com/WILD-GAME-CUISINE-George-Politis/dp/1552090523

- Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.

whooey that sounds good!

Great thread! Subscribed, bookmarked and request to be e-mailed for follow-up posts.

For duck
I will marinate just the breast in Allegro Steak Sause overnight. You can find this at your local grocery store (there is also a wildgame version if you can find it...Great on steak too). You then saute' the breasts with celery, fresh garlic, red/green peppers, oinion, and Green Chile. Include the marinade to your liking and cook again to medium rare. Serve on a taco shell or over rice. My kids love this dish as well. My wife will even take a bite. For people who don't like the taste of wild duck, you will be amazed at how good this tastes. My son gets a kick when I do this in the duck blind. Sure cheers up a slow hunt!

Slow cooked Hare:

Brine: Dissolve 1/2c salt and 1c vinegar in 1 litre of water. Put cleaned portioned hare (or rabbit) pieces in a container and cover with the brine. Top up with extra water to ensure all the meat is covered in the solution.Leave 10-12hrs in the fridge. Note: If not intending to cook the Hare after 12hrs drain of the brine and keep the hare in the fridge till ready to cook. 

Ingredients:
1 Hare skinned or (Jack rabbit), cleaned and portioned
1 large onion diced
2 cloves crushed garlic
3 rashers bacon, diced chunky
3 carrots
2 stalks celery
1/2 c red wine
1 Tbsp Vege stock
Fresh herbs; thyme, oregano, bay leaves, rosemary

Method: Brown onion, garlic and onion in frying pan and put into crockpot.
Add peeled roughly chopped carrots and celery.
Rinse off the marinated pieces of Hare and pat dry with paper towels.
In a hot frying pan brown the meat in small batches and transfer to the crockpot



 
When almost finished sealing the last batch of meat, pour the wine into the pan to deglaze the pan and reduce the
liquid by half and then put it all into the crockpot. 

 


Sprinkle the vege stock and herbs over the meat and add enough water to just cover the meat.





Cook on high for 3-4hrs or till the meat is falling away from the bone.Slightly thicken the sauce with a paste of
cornflour and water. Serve hot with a side of mash, roasties or new potatoes.

Wingman.... of many talents! That my friend looks very good. Thanks for posting.

Thanks buddy but I cant take all the credit on that plate.. My wife is a chef

Sorry Willie the wife said Im not allowed any more pets

Dang! What's up Tyler Florence!?

LOL, you guys are too much! LOL

Another one of my favourite game dishes done in the slow cooker is duck sous vide for four hours at a low temp in olive oil with any citrus and a generous handful of lemon thyme. 

Or how about some hot honey smoked salmon or trout wild watercress salad with egg, olives, salted shallow fried potatoes and dresses with a chardonnay vinegar and olive oil.


 

A nice Pcp rifle $1500, good tank set-up $850, a tin of pellets $18, a wife that can cook like that- priceless. You my friend, are a lucky man!

Great presentation Wingman. here is a simple grill marinade, 2 ounces Kitchen Bouquet. 6 ounces teriyaki sauce, 1 small onion, 1 clove garlic. 1/4 tsp ginger finely chop the onion, and garlic .blender is good but do not turn to paste. place in a ziplock.bag This was originally a marinated steak recipe, I've used it with doves, venison chops, backstrap, and chicken. with chicken I grill for about 10 minutes, then I finish off in the microwave breasted out bunnies are good also. If you like a sauce on the sweeter side, add a couple table spoons of frozen concentrated OJ. for larger quantities just step up at the 3 to one. add onions garlic accordingly.