Posts Tagged ‘Duck’
Cranberry Duck
This is a simplified version of a great holiday favorite. The flavor is both sweet and sour and the texture is tender and juicy as long as you don’t overcook it (do you see a theme with my duck recipes?) Serve over a bed of grilled veggies – like in the photo.
Read MoreDeer Flank with Asparagus
Venison flank steaks are cut from the abdominal section. They’re thin and tender, but often discarded by processors. Before cooking, remove the thin membrane that surrounds the flank. On flank steaks from larger animals, it helps to gently pound them until the meat is about 1/4-inch thick throughout.
Read MoreDuck Legs Cornell
Created by my long time hunting buddy and business partner, Greg Cornell, owner of Northern California’s Silver Sage Caterers. Silver Sage has been providing exceptional meals for hundreds of sportsman’s organizations like California Waterfowl Association, Ducks Unlimited, Rocky Mountain Elk Association and Safari Club International, to name a few, for the past two decades. Remove…
Read MoreDuck Soup
Gather up a bunch of duck carcasses, legs and thighs and make a batch of delicious Duck Soup. This is a good way to make use of duck parts that we usually discard. You can also get rid of the root ends and trimmed pieces of carrots, celery and onions (even onion skins are OK!).…
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