DuckSouth.com

this is one i tried this weekend from some guy from louisiana. take a backstrap and cut it about 1/8 inch thick pieces. this will take a damn sharp knife. put it in a ziplock with a bottle of louisiana red hot and 3 tablespoons of minced garlic. let it soak for 24 hours in the fridge and eat. hot sauce cooks it and it is fine! do not warm it up at all. straight out of the old refrigerator.

Double R 2 wrote:Cookbook. Helluva idea.

Here's one I've requested for Christmas...



AFTER THE HUNT Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery By Chef John D. Folse...After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome. Whether you're cooking wild boar or woodcock, squirrel or squab, teal or tuna, you'll find a unique recipe in the pages of After the Hunt. Tallyho!

I got this book last christmas as a matter of fact! It is mind numbing just flipping through it, and had me starving after a couple pages.
Well worth it!!

I got to thinking about this thread at the table tonight.

I got my Dad an electric smoker for Christmas and men I'm here to tell ya he put it to good use this evening.

This isn't the most detailed recipe but you'll get the picture.

Smoked Pheasants

Marinated birds in Mojo marinade with a little Allegro added to it.

Smoked em for 2 hours on the racks and then put the breasts in a aluminum pan with the marinade mixture. Wrapped foil over the top and the smoked em for 2 more hours.

Eat everything but the pan and the bones.

These little smokers are very convenient, its nice not having to add coals to keep a constant temp. I've eaten a feral hog shoulder smoked on one and it was some fine BBQ.