Wild Game Cooking

[IronNoggin]

BarBee'd Spot Prawns, Bacon Wrapped Magnum Scallops, and a fresh Garden Salad:



Yummy!

[IronNoggin]

Got home just in time for the Garlic Harvest:



Now hanging to cure:



The Bulbils are getting rather close:





While the product of last year's Bulbils (and next year's crop) are doing fine overall:





The Lady picked a Winner in this decorative piece!



Cheers,
Nog

[IronNoggin]

Seafood again...

[Hatchet]

What an excellent thread! The more I scroll, the hungrier I get!

Quick question if I may. We raised up a batch of ducklings and it's time to cull some of the drakes from our little flock.
I'm almost ashamed to say we have never before eaten nor prepared duck. We have raised and prepared many broilers and turkeys over the years though. I didn't know if any of our members here have any advice to give us before we take our first shot at this. Anything from plucking to plate would be helpful.
Thanks and take care
Corey

[IronNoggin]

[IronNoggin]

Quick question if I may. We raised up a batch of ducklings and it's time to cull some of the drakes from our little flock.

Sorry - missed this when you posted.

We dine on young ducks several times a year.

Here (in no particular order) are our favorites:

Roast Duck Recipe: https://juliasalbum.com/how-to-cook-duck/

Crisp Roast Duck: https://www.epicurious.com/recipes/food/views/crisp-roast-duck-235744

Easy Peking Duck with Mandarin Pancakes: https://thewoksoflife.com/easy-peking-duck-mandarin-pancakes/

Duck Confit (French slow-cooked duck): https://www.recipetineats.com/duck-confit/

Hope that helps!!

Cheers

[Hatchet]

Thanks Matt! I'll forward these recipes to our chef!
Cheers!
Corey

[IronNoggin]

Happy to help!!

Maple Bacon Wrapped Whitetail Tenderloin on the BarBee:



Served up with Mushroom Rice / Vermicelli, Roasted Buttnernut & a fine Merlot:



Cheers

[IronNoggin]

Oregon Grapes

Had quite a bunch hanging off the shrub in the front yard, so decided to do something with them:

















Makes a very nice tart yet sweet jelly!
A whole case that is!

Cheers,
Nog

[IronNoggin]

[AJ01]

[flightattendant100]

Nog, are you fasting?

[IronNoggin]

Nog, are you fasting?

Was up North (Fraser Lake area) for a considerable spell.
Work.
I can testify that the best of Camp Food SUCKS Royally!!

Looking forward to some real grits now that I am home!

Tonight will be stuffed Quail with a garden salad and an excellent Merlot...
Cheers

[IronNoggin]

Spaghetti Squash Lasagna

Ingredients

1 medium spaghetti squash
1 tablespoon plus 2 teaspoons olive oil divided
2 teaspoons kosher salt divided
3/4 teaspoon black pepper divided
1.5 pounds ground beef
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
2 cloves garlic minced
1 (24-ounce) jar good-quality tomato pasta sauce (I used spinach & cheese flavor)
1 tablespoon red wine vinegar
1 bunch fresh spinach drained and pressed as dry as possible
1 cup 2% cottage cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan cheese
Chopped fresh parsley

Instructions

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash.

While the squash is baking, heat the remaining tablespoon oil in a large skillet over medium high. Add the burger, 1 teaspoon salt, remaining 1/2 teaspoon pepper, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute. Taste and adjust the seasoning as desired.

Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup fontina, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.

Fill the squash: Pile the ricotta/squash filling evenly into each of the halves. Top with tomato sauce, remaining shredded cheese, and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.

Brown the top (optional): Turn the oven to broil. Broil the squash until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully, and do not walk away so that it doesn't burn. Sprinkle with parsley and enjoy!

[flightattendant100]

Going to have to try this one. Sounds great , looks great, wife will love it