This is the forum to look for a special recipe or share one of your favorites. The emphasis is on wild game ingredients, but processed stuff from the local grocery store wont be turned away as long as it makes a tasty dish. Bon apetite!http://www.lakestockton.com/list.php?56Wed, 08 Sep 2010 07:51:34 -0500 Phorum 5.2-dev http://www.lakestockton.com/read.php?56,54552,54552#msg-54552 http://www.lakestockton.com/read.php?56,54552,54552#msg-54552If you smoke fish, please post up the particulars.]]> bullitt Fish, Fur & Fowl RecipesWed, 24 Mar 2010 19:03:46 -0500 http://www.lakestockton.com/read.php?56,53114,53114#msg-53114 http://www.lakestockton.com/read.php?56,53114,53114#msg-53114
Thanks
the new guy]]> PDR Fish, Fur & Fowl RecipesMon, 14 Dec 2009 16:36:43 -0600 http://www.lakestockton.com/read.php?56,44919,44919#msg-44919 http://www.lakestockton.com/read.php?56,44919,44919#msg-44919Have some I want to cook. Something besides
sliced and fried or ground for chili.
tl]]> Anonymous User Fish, Fur & Fowl RecipesThu, 12 Feb 2009 08:25:01 -0600 http://www.lakestockton.com/read.php?56,10826,10826#msg-10826 http://www.lakestockton.com/read.php?56,10826,10826#msg-10826anyone have any recipes]]> Anonymous User Fish, Fur & Fowl RecipesFri, 19 May 2006 16:11:27 -0500 http://www.lakestockton.com/read.php?56,9416,9416#msg-9416 http://www.lakestockton.com/read.php?56,9416,9416#msg-9416 walleyesrus Fish, Fur & Fowl RecipesMon, 20 Mar 2006 11:32:38 -0600 http://www.lakestockton.com/read.php?56,5225,5225#msg-5225 http://www.lakestockton.com/read.php?56,5225,5225#msg-5225 walleyesrus Fish, Fur & Fowl RecipesMon, 06 Feb 2006 15:42:52 -0600 http://www.lakestockton.com/read.php?56,3511,3511#msg-3511 http://www.lakestockton.com/read.php?56,3511,3511#msg-3511
What you will need:
-2 bigger ducks
-round toothpicks
-1 1/2 # of brick bacon
-2 cans of water chestnuts
-1 jar of sliced peppers
-marinade (my marinade is more secretive than the Bush's beans recipe)

-Take 2 ducks and breast them out.
-Cut each 1/2 of the breats in half (lengthwise). This will give you 8 strips.
-Cut the 8 strips into bite sized pieces.
-Cut out all BB holes and blood damaged meat.
-Take the meat and put it in a large PLASTIC bowl (not metal),
-Put the bowl under the sink, fill with cold tap water, and leave the water running
-Allow the water to run for about 15 minutes
-You will have to keep moving the meat around with your hands to get all the blood and feathers out.
-Drain the water out and re-do this for another couple of minutes.
-Remove the duck from the bowl and place in a Ziploc freezer bag.
-pour a jar of a meat marinade into the bag with the duck.
-DOUBLE BAG this, as it will leak!
-Let the duck marinate for at least 48 hours.

-Take a brick of bacon and cut it in half.
-Take a piece of bacon and wrap it around a piece of duck, a sliced water chestnut, and a -sliced pepper. Hold togher with a round toothpick.

-Place on a throwaway aluminum pan.

-Place on grill and cook until bacon is cooked.

-Open mouth and eat.

I like to dip this in blue cheese dressing. It adds even more flavor.]]> MnWalleyeGuy Fish, Fur & Fowl RecipesWed, 19 Oct 2005 17:03:07 -0500 http://www.lakestockton.com/read.php?56,3479,3479#msg-3479 http://www.lakestockton.com/read.php?56,3479,3479#msg-3479 mizfishr Fish, Fur & Fowl RecipesWed, 19 Oct 2005 22:41:48 -0500 http://www.lakestockton.com/read.php?56,3478,3478#msg-3478 http://www.lakestockton.com/read.php?56,3478,3478#msg-3478(1) as soon as possible after field dressing the deer, remove the hide to facilitate cooling. The quicker this is done, the less chance of meat spoilage. Deer hide is a very efficient insulator and holds body heat in the meat for several days if not removed.
(2) with the hide off, rinse out the body cavity of all small pieces of bone chips, blood clots, and anything else that might taint the meat. At the top of this list is deer hair, so rinse off every single hair you find stuck to the meat.
(3)weather permitting, hang the carcass from the head end so that the hind feet are off the ground. This should be done inside an enclosed area such as a barn or garage, but if you don't have that, a strong tree limb will work. The deer may get some dust on the outer surface, but that is easily dealt with. If the weather is cool enough, let the deer hang for two or three days. This allows blood to drain from the body and also forms a "crust: on the carcass. while all this is going on, enzyme activity within the meat cells are working to break down the tough connective tissue and tenderize the meat.
(4) when you are ready to actually butcher your meat, here is where Ernie's method is radically different from what most people do...remove the back straps with a very sharp knife (a good fish filet knife is perfect) and place the fresh filets in a small tub or barrel deep enough to completely cover the meat with COLD slowly running water. If you look closely you will see tiny clouds of blood begin to leach out of the meat and trickle over the top of the container. Let the meat stay in the slowly changing water until it is gray color throughout. This means the excess blood has been removed, along with any pieces of deer hair that might have been stuck in the crust. Repeat this process with the large hams and any other pieces off the deer. The backstraps will usually clear themselves of blood in a day or less. Overnight in the trickle bath usually does the trick for me. You end up with a pair of perfect filets with the crust on the outside edge. When you begin to cut up the filets into butterflies or whatever, use the thin blade filet knife and carefull slice off the crust. What you end up with looks like it came from the deli section of the store. Repeat this process with your other cuts. The important thing is to leach out the blood and float any stray pieces of hair off the meat and over the top of the container. Hope this helps somebody this season.
CW

PMan....if you see this and I left anything critical out, feel free to jump in and make any necessary corrections to the process.]]> coyotewhacker Fish, Fur & Fowl RecipesSun, 23 Oct 2005 13:16:21 -0500 http://www.lakestockton.com/read.php?56,3471,3471#msg-3471 http://www.lakestockton.com/read.php?56,3471,3471#msg-3471
http://www.walleyecentral.com/recipe.shtml

By the way, I'll bet Juls would have a personal fave or two...:beers]]> powerdive Fish, Fur & Fowl RecipesSun, 23 Oct 2005 14:05:04 -0500 http://www.lakestockton.com/read.php?56,3454,3454#msg-3454 http://www.lakestockton.com/read.php?56,3454,3454#msg-3454Make sure you don't have too much fat or sodium or your moderator, MzFishr, will take away your spatulas. Enjoy.
CW]]> coyotewhacker Fish, Fur & Fowl RecipesTue, 18 Oct 2005 22:12:14 -0500 http://www.lakestockton.com/read.php?56,3255,3255#msg-3255 http://www.lakestockton.com/read.php?56,3255,3255#msg-3255
I have been working on it hard since March of lastyear.

you can reach the members area by going to http://mwaacentral.org/members

and enter in username: test and password: test]]> WalleyeGirl Fish, Fur & Fowl RecipesWed, 19 Oct 2005 15:53:21 -0500