Fillet knife venison cut chart Deer | where to find Neck, shoulder, loin, ribs, tenderloins, flank, sirloin tip, rump and round on a Deer. | graphic from Pantry P | survival

Processing Deer~venison meat cuts I know this by heart now. Processing your own game is so worth the time. You get the cut's you want with very very little waste and you know exactly What you are getting!

Glazed Long Island Duck....used fig jam, lemon juice, fresh rosemary and brown sugar for the glaze. Stuffed with onion and lemon. Salted butter the outside. Crispy and delicious.

Glazed Long Island Duck

Duck is always special! To make it more so for Christmas, serve it with this lovely stuffing, but don't stuff it into the duck. It will cause the duck to cook unevenly. Stuff the duck neck skin with it and you'll have perfect rounds of stuffing encased in delicious crispy skin.

Recipe for BBQ Drunken Duck (Beer Infused) Beer, Duck, Barbecue, love all three of these things then you will love this recipe as the beer infuses into the duck meat, leaving it moist and flavoursome.

Herbed Wild Boar Sausage Recipe - A Recipe for Wild Boar Sausages | Hunter Angler Gardener Cook

Herbed Wild Boar Sausage Recipe - A Recipe for Wild Boar Sausages

Gina's Best Collard Greens  Patrick and Gina Neely    Recipe courtesy The Neelys

Gina's Best Collard Greens

How To Make Southern Style Soul Food Collard Greens With Ham Hocks Southern Collard Greens Recipe Boil 3 ham hocks in pot of water over low heat for approxim.

This is one of my "homesick Louisiana" recipes. There is absolutely nothing more satisfying than a roux-based seafood recipe. I can feel the humidity already...

This is one of my "homesick Louisiana" recipes. There is absolutely nothing more satisfying than a roux-based seafood recipe.

Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.

Duck Stock (Save That Carcass)

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