Much like the proverbial skinned feline, there are many ways to roast a duck. A lot of people like it low and slow, as in an hour or more in a 300˚ oven. Yes, this turns out a glorious looking bird, but one that is inevitably overcooked, in which the meat is gray with that livery taste that turns off so many duck hunters. Instead, I take a page from Russell Chatham’s classic essay “The Great Duck Misunderstanding,” wherein he illustrates the need for a very hot oven, fast cooking time and eating ducks as close to rare as you can stand. I stand by Chatham’s words. “All game, especially wild d...Read More
Poppin Deer Burgers 3 lbs ground deer meat 1/2 lb bacon, minced 2 fresh seeded jalapeños, minced 1 packet French Onion Soup mix 1 tsp salt 1 tsp pepper 2 tsp granulated garlic 1 cup water Cooking Instructions: Add all ingredients in a bowl and mix together until well blended. Form into 6oz – 7oz patties and place on hot grill. Cook to desired temperature. Note: the best way to cook these are over a charcoal grill with some mesquite or hickory chips added.