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Grilled duck breast – or in this case grilled specklebelly goose breast – is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here’s how to go about it without ruining your grill.
Posted in American Recipes, Cooking Basics, Ducks and Geese, Featured, Quick and Easy, Recipe, Summer Recipes, Wild Game | Tagged Cooking Basics, ducks, easy recipes, goose recipes, grilling, Wild Game | 10 Responses
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Yellowfin tuna grilled rare and served over a Sicilian-style salad of tomatoes, olives, onions and herbs. What’s not to love?
This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.
Little mountain trout, grilled simply and served simply. This is one of the iconic foods of the outdoors, one technique you should master if you chase these little torpedoes of quicksilver. Here’s how to grill trout without it sticking.
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
It’s dove season, and when you hunt doves, you often get pigeons in the mix. Don’t feed them to the dog! Pigeons are like giant doves in flavor, and are great grilled over charcoal the way the Egyptians do. Try this recipe and I bet I’ll make a pigeon-eater out of ya!
Posted in Featured, Quick and Easy, Recipe, Summer Recipes, Wild Game | Tagged dove and pigeon hunting, doves and pigeons, grilling, Middle Eastern recipes, North African recipes, Wild Game | 13 Responses