The Joy of Cooking....

Share your recipes, cooking techniques, or camp side menus.

Moderator: Moderator Pack

Postby Kiger » Wed Jan 23, 2008 11:23 pm

Smoked Chukar Fetticine (Smoked Salmon is good also.

This will kill you if you eat more than one bite!

Take a couple of pounds of Chukar. Doesnt have to be smoked but I like it a little better that way. Cut into bite sized chunks. If its raw saute in a little olive oil and garlic. otherwise heat it a little

Sauce: Couple of pints of heavy whipping cream. A liitle milk on hand.
Cube of butter
couple of pounds of mushrooms
two teaspoons white pepper.
A little chopped parsley.
3/4 pound or more of grated Parmesian cheese. (use the real stuff)
Fetticine noodles

Saute mushrooms seperately.


In a double boiler melt butter. Add cream. Slowly stir in grated cheese. Stir constantly. When cheese is melted add mushrooms, pepper, parsley.

Then add Chukar or Salmon. I like to time it so the noodles are ready to go when the sauce is ready

Serve over the noodles.

If you keep the noise level down low enough you can hear your arteries slam shut!!

It is not good for you but it is GOOD. Better than any restaurant. In fact I bet its the best on the internet!!!


I am not responsible for any myocardial infarcts or strokes!

Orhunter, if you need some chukar let me know!
Kiger
Seasoned
Seasoned
 
Posts: 59
Joined: Tue Mar 21, 2006 12:26 pm

Postby Bruce Schwartz » Thu Jan 24, 2008 11:02 am

What's the matter fellas - 'fraid to get in touch with your culinary side?


Well, I was with you when you started out saying, "Forget plucking - Tear through the skin and cut out the breasts, cleaning down to the bone", but then I got lost on all the other directions. I thought you just started eating once you had it clean down to the bone.
User avatar
Bruce Schwartz
Champion Poster
Champion Poster
 
Posts: 1018
Joined: Sat Oct 01, 2005 4:52 pm
Location: Alaska

Postby terryg » Thu Jan 24, 2008 12:02 pm

grilled teal breast

but works great any duck or upland

breast out 4 teal and buttefly. all water fowl should be soaked in saltwater for 24 hours(1/4 cup kosher salt per quart ) to remove blood.

marinate in your favorite mixture for 24 hours or if you are not sure what to use italian dressing works well.

buy 1 lb of deli bacon and wrap each breast well holding bacon with toothpicks.

place on hot grill and turning every 5 minutes until bacon is done. emat will be done at this time also.

very quick and easy, keeps meat moist, and flavor is out of this world. :wink:

Image





and a few minutes later



Image
People sleep peaceably in their beds at night because rough men stand guard around the world ready to do violence on their behalf!
User avatar
terryg
Champion Poster
Champion Poster
 
Posts: 904
Joined: Sat Sep 07, 2002 5:38 pm

Postby orhunter » Thu Jan 24, 2008 12:54 pm

Dang I miss duck hunting.........

Terry.....You didn't save me any...........so sad.....
SARCASM, one of the many free services I offer
orhunter
Champion Poster
Champion Poster
 
Posts: 7306
Joined: Wed Sep 04, 2002 12:29 am
Location: nw oregon

Postby Kiger » Thu Jan 24, 2008 8:19 pm

Terry,

We have soaked our birds in salt water for, well for ever.

Im a firefighter and we have a guy that cooks alot,. takes classes etc.....

Any way we have stated soaking chickens and pork in combination Salt and sugar water. Really helps them stay moist. (I like brown sugar but thats just cause I think its fancier)
Kiger
Seasoned
Seasoned
 
Posts: 59
Joined: Tue Mar 21, 2006 12:26 pm

Postby Bruce Schwartz » Thu Jan 24, 2008 11:16 pm

OK. Here's the deal. Pluck the ducks. You always need the skin on to keep in the juices so take your time. Pluck the quail, chukar, pheasant, etc. too.

Then cut with tin shears or poultry shears down the sides of the abdominal and chest cavity so the entire back comes off. Cut behind the legs so they stay with the breasts . Now, on one side of the breast cut close to the sternum long ways so that you end up with two segments of a breast and leg each. Salt kinda heavily with garlic and regular salt and pepper.

Use a small Weber grill with real charcoal.... no gas grills here. Place breasts and accompanying leg and thorax bone and grill covered for about ten minutes, maybe twelve, turning once.

It don't get any better. Mallard, teal, whatever.. well, not mergansers. Not as good with upland game because the meat tends to dry out more.
User avatar
Bruce Schwartz
Champion Poster
Champion Poster
 
Posts: 1018
Joined: Sat Oct 01, 2005 4:52 pm
Location: Alaska


Return to Recipes

Who is online

Users browsing this forum: No registered users and 1 guest

cron