Flatlander

Good Eats

Wed, December 28, 2011

I am all for traditional holiday dinners and yes I did a roasted turkey, venison stuffing and all the trimmings but my favorite meal is when we go to my wife’s aunts and uncles and it’s a full blown culinary experience.
We usually have two kinds of soup and a few main meat dishes with tons of appetizers and snacks, and pies, and cookies and ………well you get the idea

My contribution was of course wild game, nothing earth shattering or outrageously creative, just good eats.
I started out with some Duck poppers, after marinating in some Cajun injector garlic butter for a few days and some sliced Jalapeños marinated in bread in butter pickle solution; I wrapped them with bacon, onion and red bell pepper.

I have found red and orange bell peppers along with onion really enhance duck and goose, they don’t mask it, they make it better, and the pickled jalapeños don’t hurt either. You would think the game meat flavor is lost in all this but it really isn’t. I know folks say diver ducks don’t task as good as puddle ducks, to you I say bring them over, we’ll debate it over a fry daddy.

After a few nice duck poppers it’s time to get serious and nothing is better at a party, holiday event or football game (which we had all three in one while watching Green bay snatch the Bears Christmas) than a big batch of nachos.

If you have limited time or heading to a tailgate or an outdoor event where kitchens are limited this is your dish
Ahead of time you spread some refried beans in a foil pan, next brown some ground venison and onions with a dash of Worcestershire sauce and some taco seasonings until meat is brown, then pour in a jar or two of your favorite salsa, let the two marry together.  Add the meat and salsa on top the beans, cover with shredded cheese, black olives, jalapeño’s or whatever you like, cover with foil………. Keep in the ice box until game time.  Simply cook on grill, over fire, in stove, with a blow torch or where ever you can get some heat until it all melts together real nice.  When ready to serve cut up some limes and add a few dollops of sour cream for garnish and you have a first class snack.

You will convert any non game meat eaters with these two dishes guaranteed.
While the Bears and Vikes are pretty well losers this season these recipes will be winners.
Make sure to cook up some of your wild game while it’s fresh, don’t wait until it’s lost its flavor and freezer burnt.

Enjoy your bounty and God bless, until next time

Matt Cheever ~ Flatlander

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