re: Outdoor Board Cookbook

Anyone who like ducks and gravy will like this one. It takes awhile and I did a lot of tweaking to it but it is great.

Pot Roasted Ducks

Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

DO NOT ADD ANY SALT TO THIS. THE TONY’S AND CHICKEN STOCK WILL BE PLENTY. IT’S USUALLY A GOOD IDEA TO BUY LOW SODIUM CHICKEN STOCK.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil.

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 minutes into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I throw my Red Wine in once they start to stick and then just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour. Add you wine during this. A good splash every 30 minutes during the hour of cook down should suffice.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You might have to add Chicken Stock throughout the cook down depending on you boil. Once the meat is done I always cook the gravy down half way below the ducks. You do not want too much liquid. Then I add a couple dashes more of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 4-5 hours.

fried oyster wrapped in bacon

just like i said wrap oysters in bacon with a toothpick and fry them hotter than hell to get crispyness and enjoy

CG has some nice recipes. No tomatoes in the jambalaya!

Where south of the Intracoastal? Grew up on the Intracoastal.

quote:

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#1 recipe of choice for most in this thread so far----wrap something dead in bacon!

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Haha, yea I noticed that as well.

Redneck's recipe for his duck, we use the exact same recipe with deer. And call them Buck Pucks...gonna have to try that duck, I bet it's awesome.

hell yeah man the final edition is gunna be great. obviously bc its huntin season we have some badass deer/ duck recipies. once fishing kicks up again hopefully we will have some trout, redfish, flounder, snapper, grouper, tuna, amberjack, catfish, rest of fresh water, etc. so if yall have any fish combos throw em in!

Charbroiled Oysters

1 dozen Louisiana oysters
1 Tbsp. butter garlic sauce (see recipe)
Parmesan cheese and Romano cheese
On outside grill, place dozen oysters (on the halfshell). Put 1 Tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

Sauce
Ingredients:
20 ounces melted margarine or butter
2 Tbsp. black pepper, white pepper, granulated garlic
4 Tbsp. minced garlic

Deer Sauce Piquante

4 to 5 lbs of meat cut stew size.
1 lb Smoked Sausage
4 Yellow Onions chopped. .
1 Bunch Celery chopped.
4 Cloves Garlic chopped.
1 Bunches Green Onion chopped.
2 8oz cans sliced mushrooms
1 stick of butter
2 Cans Rotel.
2 6 oz. Cans Tomato Paste.
1 12 oz. Cans Tomato Sauce.
4 Cups Chicken Stock
1/4 Cup Lea & Perrins.
1 Can cream of Mushroom soup.

Saute butter, Onions, Celery, Garlic, mushrooms & Green Onions.

Add Tomato Sauce, Paste, Rotel, chicken stock, lea & perrins and cream of mushroom.

Cook until blended then add deer meat.

Cover and cook till meat is tender (about 3 hours Slow and long is the best) add a little water as needed. Stir often and deep to keep from sticking

If it needs to be thickin up mix up a little tony roux mix 3 big tablespoons with about a ½ cup of hot water and add to pot.

About 30 minutes before your ready to serve add Sausage to pot.
spoon off excess grease before serving.

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No tomatoes in the jambalaya!

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I put a can of Mild Rotel in there. This jambalaya is not a red jam. Its extremely brown and rich.

South of intracoastal is Grand Chenier. Where I hunt. Basically grew up down there 5 months out the year.

Here´s my favorite duck recipe

Cajun Pot Roasted Mushroom Teals

Ingredients needed:
(recipe for 4-6 people)

4 –6 whole teals (1 per person - plucked and dressed with skin left on)
2 cans brown gravy with mushrooms
2 large onions
2 cloves garlic
salt
black pepper
cooking oil
4 cups white rice


1) peel garlic. Cut into 1/8 inch pieces.
2) Make small incision in each side of teal breast.
3) Insert 1 piece of garlic in each incision.
4) Thoroughly brown whole teals in cast iron pot.
5) Remove from pot.
6) Peel and chop onions.
7) Brown thoroughly in cast iron pot.
8) Add previously browned teals to cast iron pot
9) Add 2 cans brown gravy with mushrooms.
10) Add water to cover teals. Salt and pepper to taste
11) Cook on low-med heat until tender ( approx 1 ½ -2 hours)
12) Serve over cooked rice.

Pan-Fried Venison Medallions

2 venison tenderloins, cut into medallions
2 cups seasoned flour,
NOTE:I season my flour with: garlic and onion powder, black pepper, mustard powder, cayenne, and salt
1 quart Buttermilk
1 tbsp creole mustard
oil of your choice
1 black iron skillet

Note: let the mediallions come to room temp before frying.

-Heat a few inches of oil to ~375 in a black iron skillet(you want the oil to be a little hotter than 350 so when you drop the medallions in the oil temp doesnt drop below 350)
-Mix together the buttermilk and mustard, dip the medallions in the mixture. Let excess liquid drip off meat, then dredge in the seasoned flour. Shake off the excess and drop a few medallions into the oil, but don't overcrowd the pan as this will drop your temp to below 350. Once the edges start to color, flip and fry other side.

NOTE: This shouldn't take very long if your oil is up to temp - don't over cook them! Keep in mind the meat will continue to cook after you remove it from the oil.

General Frying Tip: I don't judge the "doneness" of my fried foods by my watch or by color. Instead, i find the key to consistently good fried food is to maintain a steady temp and watch the bubbles. What i mean by this is when you initially drop something into hot oil it will bubble like crazy as the moisture escapes. After a few minutes you should notice the bubbling has toned down quite a bit. This means your food is done. If you let something fry till it is hardly bubbling at all then you have basically cooked all of the moisture out of it. Watch the bubbles and your medallions will come out fried to perfection every time!

I like to eat this with mashed sweet potatoes, greens and cornbread (yes i know) or on a biscuit/toast with a fried egg in the morning.