Deer and Duck sea­son recipes

Times-Record - - Religion - By MARIE SAV­AGE Food Colum­nist

Deer and duck sea­son is in full swing right now. I will ad­mit that I will cook deer but do not eat it. I do like duck and even­tu­ally learned how to cook it. My first duck din­ner was un­der the di­rec­tion of my sis­ter. Her hus­band and her son were avid hun­ters. The fa­ther-son duo gave me three fresh ducks and I pre­pared them Satur­day for a Sun­day din­ner I was mak­ing for my sis­ter- and brother-in­law. Af­ter clean­ing the ducks and soak­ing them in the cold salted wa­ter for what seemed like hours, they were fi­nally ready to be cooked. This meat is a dark color and will have a “ducky” taste and smell, much dif­fer­ent from other meats. My sis­ter aways told me to re­ally soak the ducks for six to seven hours to get the wild smell and taste out. I must have done some­thing wrong be­cause I never ac­com­plished ei­ther.

Smoth­ered wild duck

Cut one duck into six or seven pieces. Sea­son with 1 tsp. salt and 1/4 tsp. black pep­per and dredge in 1/2 cup flour. Saute duck slowly in 1/2 cup cook­ing oil, about 30 min­utes or un­til brown on both sides, turn­ing only once. Add 1 cup milk; cover and sim­mer slowly for one hour or you can bake at 325 de­grees for one hour.

Duck fil­lets

Us­ing four to six duck breasts, fil­let and cut breasts so you get two fil­lets from each side. Shake the fil­lets in a bag with 1/2 flour, salt and pep­per, and 1/2 tsp. paprika. Fry slowly in one stick but­ter un­til ten­der, be­ing care­ful to not burn the but­ter. Stir in 1/2 pt. sour cream, one can cream of mush­room soup, dash of Worces­ter­shire sauce and a dash of soy sauce. Bring to a sim­mer for sev­eral min­utes. Then put in a 13-by-9-in. bak­ing dish and bake at 325 de­grees for 30 min­utes or un­til ten­der.

Now the hun­ters have brought home the deer. Most hun­ters take the deer to the butcher shop to be pro­cessed and when the cook gets the meat it is ready to cook.

Veni­son chili

Place 1 lb. of bone­less veni­son steak, cubed, and 1 lb. of pork sausage in a large skil­let and cook, break­ing up with a wooden spoon as nec­es­sary, over medium heat un­til no longer pink and evenly browned. Drain grease off and stir in one chopped onion and two minced gloves of gar­lic. Cook un­til aro­matic, about three min­utes. Drain and mix in one 6-oz. can of tomato paste, sea­son to taste with hot pep­per sauce, salt and black pep­per, one 10-oz. can of toma­toes with green chilies, one 15-oz. can of can­nellini beans, drained, and 3 tbsp. chili pow­der. Place all of this in a Crock Pot. Stir well. Cover and cook eight to 10 hours on low or five hours on high. Sprin­kle each serv­ing with shred­ded ched­dar cheese.

Veni­son sloppy joes

This is de­li­cious and easy to make. Place 1/4 lb. of ba­con in a large deep skil­let. Cook over medium heat and evenly brown. Re­move from skil­let, crum­ble and set aside. Brown 2 lbs. of veni­son stew meat in the ba­con grease for fla­vor. In a slow cooker, place one large chopped yel­low onion, 1/2 cup brown sugar, 1/4 cup wine vine­gar, 1 tbsp. ground cumin, 1 tsp. chili pow­der, 2 tbsp. minced gar­lic, 1 tbsp. mus­tard, 1 cup ketchup and salt and pep­per to taste. Add the veni­son and ba­con. Stir well and cook for eight hours on low. Use a fork to sep­a­rate the meat into a thick and yummy sloppy joe to be served on your choice of buns or rolls.

Next week: Christ­mas cook­ing.

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