July 17th, 2011 | DuckDan ©2011 | 6 Comments

People are constantly asking me for game recipes. What is the best way to prepare duck? Wild turkey? Redfish? Personally, duck is my favorite bird to cook, if it is just a breast I like it cajun style. Whole duck? I like to prepare con fin. Do you have a good game recipe? share it with the group here.



6 Responses to “Game Recipes”

  1. John K. says:

    Game Kabobs on the Grill
    I like to use both Duck and Venison at the same time on my Kabobs. Some of my family members prefer the duck to the venison and others like the two mixed.
    Since you will be marinating and grilling the meats you can use any cuts of meat from the deer and duck. All cubes of meat should be about 1″ in diameter once you skewer them, so you don’t have to have perfect shapes. If you end up with a long thin piece of meat, roll it up and then skewer it. You just want them close in size on the skewers to ensure even cooking. Its obviously fairly easy to take steaks from a deer and makes cubes but how about a duck? Some people will just cut out the breasts of the birds and then cube the breasts. This is quick, but I hate to waste any meat off the birds. If you don’t mind the work and you have a good Fillet knife try deboning the bird. Yeah it does take some work, but its not that hard and the more you do it the faster you get. (Check out this address for how to video! http://www.5min.com/Video/Deboning-a-Chicken-101842578 ) Once you debone it it is easier to get more workable pieces of meat from a single bird. Just take your time. The smaller the bird, the tighter the area for your knife and fingers to work in. Fillet of finger is not a good kabob choice!
    If none of the people eating the kabobs has a meat preference then throw all the meat into one big bowl and cover with the marinate of your choice. I prefer KC Masterpiece Honey Teriyaki! Let the meat marinate for 45 minutes, any longer then that you start to lose the flavor of the meat. Use that down time to prep your other items; wash vegetables, start charcoal, etc…! The vegetables you pick should be fairly hardy in texture and be able to handle the heat of the grill without falling apart or sticking to the grill.
    I usually use Onions, Green and Red Peppers, Yellow Squash, Zucchini and whole Mushrooms. If you like spicy food you can also use hotter peppers, like JalapeƱos, just make sure that they don’t get mixed in with the others and give someone a hot surprise. Once the veggies are cleaned, cut them into cubes or flat squares close to the 1″ size of the meat. For the mushrooms, just remove the stems and use the caps only. When you go to build your kabobs, there isn’t a specific oder the items have to go on other then making sure the first and last items on are meat. The meat tends to sear to the kabobs and helps keep the other items from sliding off. Just get creative and alternate the items closest to the meat. If you use the hotter peppers and place them touching the meat, it adds a whole new flavor to the meat which is great!
    Save your marinate once your done making the kabobs up, you’ll want to use it to flavor the grill and keep the kabobs from baking to the grilling surface. I like to use fairly high heat to cook with. This allows the meat to sear in the moisture and cook the meat with out turning the vegetables into soft lumps. You have to really watch you meat though, it is so lean it will cook quickly and you don’t want to over cook it! If you us a lower temp to cook with you can brush a little of your marinate sauce on the kabobs when you first put them on. This will help keep from cooking all the moisture out of the vegetables.
    Keep in mind that once you remove the kabobs from the grill they will continue to cook from the heat the absorbed! So don’t leave them on there to long. High heat 2-4 minutes per side, Med. heat 5-6 minutes per side at most. Also do not put a last coating of marinate on the kabobs unless it has enough time to heat up and kill anything that may have been in the meat when it was raw. Remember, that had raw meat in it a little while ago. If you plan ahead, you can save some of the marinate in the bottle or have another bottle to use for brushing on the grill.
    Hope this was helpful!

  2. Bobby Kritenbrink says:

    1 (3-5 lb.) cleaned redfish (scored 3-4 times each side)
    1 c. dry white wine
    1 stick butter
    Juice of 1 lemon
    1/2 c. seasoned bread crumbs
    1 lg. white onion, minced
    1 bunch shallots, minced
    1 clove garlic, minced
    1 bunch parsley, minced
    1 sm. bell pepper, minced
    1 stick butter
    1 lb. shrimp
    Boil shrimp in water seasoned to your taste. Clean and chop shrimp in fairly large pieces. Mix cooled shrimp with dressing mix. Add seasonings as desired. Saute onions in butter before adding other dressing ingredients. Stuff fish cavity with dressing mix and skewer or sew cavity shut (if possible).
    Grease (butter) baking dish lightly, put in stuffed fish. heat basting sauce ingredients and pour over fish. Cover baking dish and bake in 350 degree oven for 25 minutes, basting frequently. Then uncover pan and continue cooking until fish flakes easily with a fork. Serves 4-6.

  3. Bobby Kritenbrink says:

    I have a couple redfish recipes I’ll leave here ASAP. I have a friend from Louisiana who makes great stuffed redfish

  4. John R says:

    Here’s one that the kids will even eat.

    Deep fried duck or goose fingers


    Slice breasts lengthwise into 1/2″ strips.

    Marinate strips in a ziploc bag for 45 minutes (or longer) with equal parts soy and worchestershire along with garlic powder and dried onion flakes.

    Liberally season flour in a seperate bag with your favorite Cajun or Creole seasoning.

    Take strips directly from marinade and coat with seasoned flour mixture.

    Deep fry in vegetable oil until floating and golden brown. Takes about 3 minutes depending on oil temp.

  5. DuckDan says:

    Duck Kabobs
    Duck breasts cut into about 1 1/2″ cubes
    Your favorite cajun seasoning (I personally like old Bay)
    Jalapeno slices

    Take duck breasts cubes and rub them with your cajun spice. Take a jalapeno slice and put it on one side of the cube. Then wrap a half strip of bacon around the cube to hold it together stick them on a skewer stick place them on a grill and grill them until done. There you have it. A couple fo friends also like to place a little cream cheese with it to cut the spice, yet other friends like putting onion, wild mushrooms and green peppers on the kabob as well. Let me know how it works for you.

Leave a Reply