Cross of oxtail stew and beef burgoyne made with oxtail and venison neck . First steps brown and braise for a couple hours then ill add the veggies and cook till almost tender. Ill freeze this for a elk camp dinner. Fyi thats a 14 inch dutch oven lol
Current favorite way to do Mallard, season with a garlic spice mix, a little butter or rendered duck fat (even better) seer on skin side in a cast iron skillet for 8 minutes then flip over for 3 minutes --really good and easy
Made my daughter's favorite deer/elk burger the other day 20% Applewood bacon and 80% deer also made half with Hickory bacon. wrap and freeze. I'll add the final result when I get a chance to cook some. Sautéed mushrooms and red onion covered with smoked cheddar.