Forget Turkey
for Thanksgiving – Try Wild Game for a Change!
Marinated duck - - - - - By Dan, the Duck Man Ingredients: 1 cup diced onions 1 c bell pepper Marinade Liquids: ¼ cup Kikkoman Soy Sauce 1/3 cup Worchestershire 1 cup white wine, preferably Chardonnay 1 cup water Other needed ingredients: Flour One dozen eggs 1 cup milk Olive oil Boned duck meat Saute the onions and bell pepper, set aside. Simmer the marinade liquids, adding one teaspoon sugar, and the sauteed onions and peppers. Pound the duck meat (use not more meat than will soak in the marinade, or make more marinade). Put duck meat into the hot marinade and let sit for 3 hours in the refrigerator. In a separate bowl, mix eggs and milk. Take meat one piece at a time from marinade and put directly into a dish of flour. Then dip each piece in egg mixture, then place back into the flour. Shake off excess flour before placing each piece in heated pan with just enough olive oil to fry meat nicely. Sizzle for no more than 2 minutes per side. Find more recipes from this cook in: “Chicken on the Grill: Recipes for Chicken, Duck, Pheasant, Turkey and Other Birds” by David Barich, Thomas Ingalls
Venison tenderloin Bake Ingredients: 2 lb venison tenderloins, back strap or chops 15 bacon strips, each piece will be wrapped vertically around the tenderloin Marinade: 2 cups homemade soy sauce 3 cups homemade brown sugar, packed 2 tsp homemade garlic powder 2 tsp homemade onion powder 1/2 tsp homemade hot sauce 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper Whisk the marinade ingredients in a bowl and pour into a resealable bag that the tenderloin will fit in. Add the tenderloin and make sure the piece of meat is covered in marinade. Place in the refrigerator overnight. Preheat the oven to 350 degrees, spray a 9x13 inch pan with vegetable oil. Take the venison out of the marinade. Wrap the bacon around the tenderloin girth, and cover entire tenderloin with bacon. Place carefully in the prepared pan and pour the reserved marinade over the entire tenderloin. Bake (rare: 25-30 minutes; medium: 30-40 minutes; well done: 45-55 minutes) according to how you want the meat. Place on a grill or broil to crisp the outside of the tenderloin and the bacon. Let the meat rest for at least 10 minutes and carve the width of the bacon slice, so each portion has a slice of crispy bacon around it. Find more recipes like this at: misshomemade.com.
November/December 2012 • theshowcircuit.com
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