The Wild Game Eats Thread...

Ike

Eastmans' Staff
Staff member
Feb 21, 2011
30
27
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
I have never been a huge fan of duck. I will try this out this season.
 

go_deep

Veteran member
Nov 30, 2014
2,172
804
Wyoming
I tried something different with the gator. I based the meat with a spicy mustard, then rolled in flour with ground chayanne, seasonal salt, garlic powder, onion powder, and celery salt.
 

DanPickar

Active Member
Mar 4, 2014
245
45
Wyoming
Elk caul fat meatballs.

After the meatballs are made wrap in caul fat (single layer) then into a 9 x11. Mushroom onion gravy poured over then cooked until done.
I've heard caul fat makes your meat taste like guts, did the marinate take care of that?
 

Slugz

Veteran member
Oct 12, 2014
3,091
986
50
Woodland Park, Colorado
I've heard caul fat makes your meat taste like guts, did the marinate take care of that?
Negative sir. It may if it wasnt 100% perfect clean. I rinse it also real good even if it looks clean. No marinate there FYI. Just a gravy put on right before going into the oven. Mushroom / onion gravy to be exact.