Switchbacker Posted January 20, 2006 Report Share Posted January 20, 2006 just wondered if anyone could clue me in on some marinades to make jerky, steak, etc with goose or duck meat. Im having trouble hiding the game taste in my waterfowl cooking. All tips are appreciated. Thank ya Quote Link to comment Share on other sites More sharing options...
huntn4bucks Posted January 20, 2006 Report Share Posted January 20, 2006 Re: Recipe Help please! Most of my duck meat ends up in duck gumbo but my goose meat almost always ends up in the skillet. I'll soak the breast meat in water until the water turns red from the blood and then rinse it and repeat the process until the meat is almost white. Each time I do it I place it back in the refrigerator. Once that's done, I'll marinade it in Newman's Own Olive Oil & Vinegar dressing and Dale's steak seasoning for about an hour or so. Be careful not to put too much Dale's sauce in the marinade or it will turn out real salty. Then I'll batter it with flour and a little bit of Zatarain's Creole Seasoning before frying it in a skillet with vegetable oil. I've had numerous people think it was deer tenderloin instead of goose. Give it a try and let me know how it turns out. Best of luck. Quote Link to comment Share on other sites More sharing options...
Palssonater Posted January 20, 2006 Report Share Posted January 20, 2006 Re: Recipe Help please! My recipe is similar to your hunt4bucks. Just add a touch of salt to your water for soaking and it will draw the blood out faster. Change your water about three times too. I use small meat chunks. I use olive oil, soya sauce, worchestshire, Extra Spicy Montreal Steak Seasoning. Marinade for 2 to 3 days. Then BBQ. Excellent finger food! My Buddy's(Quackersmacker) recipe. Its awesome. Quote Link to comment Share on other sites More sharing options...
WABS Posted January 20, 2006 Report Share Posted January 20, 2006 Re: Recipe Help please! This is one of my favorites. Works on both ducks and geese Title: Duck with Horseradish Sauce Description: If you like the taste of a slow-roasted prime rib topped with a little horseradish you'll like this dish. You get pretty much the same result when you pair the sauce up with duck, goose or venison. And the best news is it is very simple. Ingredients: 4-6 duck breast half fillets, skin removed salt and pepper 2 tablespoons olive oil 1/2 cup dry white wine 2 garlic cloves, minced 2 tablespoons prepared horseradish (not creamed) 1 tablespoon Worcestershire sauce 1/4 cup heavy cream or sour cream 1 tablespoon fresh parsley, minced (optional) Directions: Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 minutes. Flip breasts over and cook for 1 minute more. Add wine and garlic and stir into pan to loosen bits of duck. Cook for an additional 2 minutes. Remove duck and let stand for 2 minutes while finishing sauce. Stir remaining ingredients except parsley into pan and cook for 2 minutes. Slice duck, spoon sauce over and top with parsley. Number Of Servings:4-6 Preparation Time:Less than 30 minutes Quote Link to comment Share on other sites More sharing options...
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