doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Good lunches!

I did butter chicken last week but used pheasant. That was pretty good. Will be doing it again.

Mike will you share recipe and process?

Don't know if this counts, but last week I did dorado (mahi mahi) steaks with a crust of chopped macadamia nuts, garlic, parmesan, and panko, with a little Italian parsley. Served with steamed rice and a sauce reduction made from juice of fresh lemon, valencia and blood orange, lisbon lemon preserves and butter, with a dash of Cointreau.

Would like to see pics and recipe for duck rolls.

I cut it with my meat slicer in 1/4" strips, sprinkle with Hi country jerky seasonings and cure, (there's at least 4 flavors), and then put it in our dehydrator for 3 hours at 165. It's not real dry, just the right amount of soft. I bought the mix at Sportsman's Warehouse. I'm sure that Cabela's, Bass Pro and most likely Amazon sells it as well. I forgot to add that I let it marinate overnight in some soy sauce, Worchester sauce and some liquid smoke.

I just ate leftover deer chili made last winter and frozen in two portion packets for use 'later'. You guys have fancier lunches than I do...Geo

Stan's duck rolls sound pretty good, as does Jame's Butter Pheasant. Had an old friend over last night for dinner. He and his youngest son had been skiing in the mountains all last week and were headed back to Virginia the hard way (yet another long drive across the country, the airlines sure have run folks off!). My bride made Shepard's Pie with ground elk and scalloped potatoes (instead of the usual mashed taters on-top). Washed all that down with a good red and followed that with a long visit into the night. I've said it before and I'll say it again....hunters generally set a better table than most.

You fillet the meat off each side of the duck breast, then cut off all the silver skin. Then, with what's left, you slice it once horizontally into roughly equal sized pieces. This thins the remaining pieces. It is important when you roll it up, that the grain in the fillet runs across the roll. IOW, when your front teeth (incisors) bite through the roll they need to be biting with the grain. If not it will be hard to bite through, and seem tough. As to the other components you use, press a thin layer of ground sausage onto the fillet, then cut a piece of Philadelphia Brand cream cheese and lay it in the middle. Roll it all up, salt and pepper the outside, and grill it on a hot grill until done. I'll leave it up to you how long that is. I want my duck meat pink in the middle. The rest will be done, too.

I'll try to remember to take pics next time I cook them. What I need is some freshly killed ducks with which to make them!

My friends like to do butter chicken with marmot. Tastes like...chicken. I did elk sausage bangers and mash and liked it a lot.

I've got some moose brats but they didn't come out as well as I had hoped. A bit bland.

How were they seasoned? The moose I’ve been given (never hunted them) has been spectacular.


Best,
Ted