Spiritof27 wrote:
Mornin Andy. Good day to you. What kinda ducks is it that you hunt? Do you eat them? I've never eaten a wild duck. Farm raised domestic duck is delicious. How are the wild ones?
Iโm dont know how Any cooks any of his, but I used some Garlic & Sage in the oven and just roast Ducks and Geese, it was good. I also took some if I had a good year and ground up All the meat together and mad Salami or pepperoni. It was also pretty good, the texture was different than venison or beef but still darn good.
Ivey wrote:
I nailed the answer, guess I can keep mine on.
So if there's a 50 MPH wind blowing from east to west across a north facing barn. If a rooster lands s on top and lays an egg which way will the egg roll?
I guess in this PC world where facts and truth doesn't matter roosters can lay eggs which is why hens are now not a term that is used we have to say egg laying chickens
Andy I've had elk and moose and I enjoy both. They were harvested, butchered and prepared for the table by the same folks that claim their venison is to die for. I'd be happy to sit and eat some of your venison with you any time you've got some extra. I would give you an honest evaluation. Maybe you could surprise me.
Spiritof27 wrote:
Andy I've had elk and moose and I enjoy both. They were harvested, butchered and prepared for the table by the same folks that claim their venison is to die for. I'd be happy to sit and eat some of your venison with you any time you've got some extra. I would give you an honest evaluation. Maybe you could surprise me.
I would love to if I get a deer ๐ฆ this year.
If would like I'll give you some of the ducks I get this year they will all be clean and ready to BBQ.
I'm hoping for a good season.
I enjoy sharing the game I get in the field.
Have a great afternoon ๐ and evening
Andy
hacksaw wrote:
I forgot about the Wood Ducks. Theyโre all white meat and are awesome.The others tasted like liver to me and I donโt like liver.
Hack ๐บ๐ธ๐บ๐บ
If you have killed any duck that was all white meat, you need to learn duck identification.
Ridgerunner wrote:
If you have killed any duck that was all white meat, you need to learn duck identification.
I've never seen a wild duck with white meat
I've never seen any duck with white meat. It's the rich blood supply to the wings and breast muscles. Ducks are very well equipped to fly - even the domestic ones.
Ridgerunner wrote:
If you have killed any duck that was all white meat, you need to learn duck identification.
Ridgerunner
That's why I filet the breast and soak them in milk for a day then rinse them and soak then in beer and teriyaki sauce for day . Each time they are in the refrigerator. Then take them out wrap the beast in bacon ๐ฅ and BBQ do not let the bacon cook crispy !! And some times we will also put a yellow pepper ๐ถ in between the bacon and the meat.
We cook our Dove the same way.
This will pull the liver tast out. Been doing this for years.
Good luck this year and shoot straight
Andy
I learned about the marrow rake from a friend who worked at a large food chain store. He has a shop at his home as well. The rake looks like a comb you use on horses. It has a plastic handel and the head has 5 rows of flat edged moon shaped blades to scrape with.
The meat then tastes like beef if you get that bone marrow off.
My kids love dried dehydration of the best cuts. That's what they ask for at Christmas time. My dad used to love the deer hot dogs.
Andy is right, once you pull the trigger, the work really begins.
Grizzly 17 wrote:
Works for me ๐๐
you can have the
cell next to me Hack
did you know though
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