Jeremiah Doughty - From Field to Plate Ingredients: 4 Duck breasts, skin on1/4 Tsp sea salt1/4 tsp cracked pepper2 Tbs Butter2 Tbs olive oil5 cloves garlic, minced1/2 sweet onion, thinly sliced1 cup bourbon2 cups duck broth ( can sub chicken, or any other game bird broth)2 cup peas2 Tbs Cilantro, chopped Directions:1. In large cast iron skillet…
Michael Gordon Ingredients: One wild duck cleaned and split. (Substitute, pork, beef, venison or goose)One small red onion chopped fineOne sprig of fresh mint (4-6) leaves 4.1/2 cup bunch fresh cilantro one tbs. chopped Thai chili or jalapenoOne lime. 7.1 cup chopped green onion, tsp chopped garlic. 8.1/4 cup fish sauce 2 -Tbs roasted rice powder.…
Jeremiah Doughty - From Field to Plate Ingredients:2 Ducks, Smoked1 orange, juiced1/4 soy sauce1 tsp cumin1 tsp cilantro, minced1 tsp smoked paprika1/4 red onion minced1 jalapeno, mincedDirections: Duck1. In shallow bowl mix all ingredients2. Remove spine from ducks and spatchcock, coat each duck in marinade and lay breast side down. Marinade for 1-2 hours.3. Preheat smoker to 180-220…
Jeremiah Doughty - From Field to Plate This Asian-style appetizer or meal is made even better with wild game meat. The crispness of the cool iceburg lettuce mixed with the warm flavors of the meat filling will melt in your mouth and satisfy your tastebuds.ï 1 lb ground game birdï 1 tbsp olive oilï º cup soy sauceï…
This is one of three recipes featured from Canadian wild game chef Michael Hunter’s upcoming The Hunter Chef Cookbook. You can pre-order your copy here, and check out his recipes for Venison Bolognese and Vension and Wild Boar Ribs. This dish was inspired by a friend’s dad at duck camp one fall. We came back to camp after a successful…
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