So it's August and that means kids are back in school and the summer is closing as we approach Labor Day faster and faster.
This also means that hunting season is upon us, or at least approaching (to Mike at a snails pace).
So since duck season is coming Mike has been preparing his decoys, gear, and calls. I will be joining him at least a couple times this season to go hunting. Starting with dove as it's a bit warmer and my personal dislike of severely cold conditions is evident in my hands losing color and feeling, Mike thinks that dove will be a good start. We will see how I do on a duck hunt later to see if I can 1. handle the cold and 2. like it.
So recently we have not really been cooking a crazy amount. We just moved to a new apartment and together so we have cooked more at home but nothing we haven't already cooked or is really not something we think we need to blog about.
However, on Monday - Mike's day off - he decided that we would have duck. We have plenty of game protein in the freezer from last years hunting season. So he pulled some duck breast out and marinated it and wrapped it in bacon. Was absolutely delicious. He has cooked duck for me before and the new recipes and techniques he had tried prior to Monday were iffy if tasty at all to me. If the meat is gamey I tend to not care for it as much and it was either gamey or tough from being overcooked.
Wild duck is different than duck you may order at a restaurant or with your Chinese takeout. Wild duck, in this case mallard, cannot be cooked through. You treat it like a good cut of steak. That is precisely what Mike did and it was like having a redneck filet minon. It was fabulous!!! And for me to say that, that means it was good.
He paired it with mushroom risotto and some bacon wrapped asparagus. What a meal!! Best meal we have had in the new place. Hope to have many more.
See the recipe here at his blog "Fowl Mouthed Therapy."
Now go out and cook!
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