magenzers... Ill eat fish and bird! But how....

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magenzers... Ill eat fish and bird! But how....

Postby mgoldschmidt » Sat Nov 27, 2004 12:51 pm

Ill shoot them, and Ill eat them. Any suggestions on recipe? I killed some earlier- and they are in the freezer- Id like a recipe that hits the spot.
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mergansers

Postby gracenjohn » Sat Dec 11, 2004 8:53 pm

I've heard tell they make wonderful crab bait.

My first duck hunting partner swore up and down that cooking the breasts on top of apple wood chips and then eating the wood chips was the best for cooking merg's. :yes:

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Postby duckbum13 » Thu Dec 16, 2004 4:54 pm

heres what you do
1 get a brown normal paper bag
2 put olive oil rosmary and sage in the bag
3 let that sit over nite
4 come morning put some bbq sauce in the bag(1/2 cup
5 then eat the bag and feed the merg breast to the dog
might as well start callin me the pit man
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Postby AK Ducks » Fri Dec 17, 2004 12:37 pm

I've had a few mergies and I've heard that if you let them marrinate in milk that they taste alot better but i've never tried it.

shot a merggie once and a couple eagles came down a grabed it before I got it. they flew up into the tree then took a couple bites then dropped it. they stopped taking my ducks after that :mrgreen:
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Postby Woodywoodduck » Fri Dec 17, 2004 2:08 pm

duckbum13 wrote:heres what you do
1 get a brown normal paper bag
2 put olive oil rosmary and sage in the bag
3 let that sit over nite
4 come morning put some bbq sauce in the bag(1/2 cup
5 then eat the bag and feed the merg breast to the dog


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Postby Carolina_Commander » Mon Dec 27, 2004 1:11 pm

i take the brest and merinate them in italian salad dressing over night
and grill them. I like it but my folks don't :thumbsup:
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Postby huntmq1 » Sun Jan 30, 2005 3:04 am

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Postby bandtaker » Mon Feb 14, 2005 11:57 am

Take the breast fillets soak in soy and worchestshire overnight.Fllets need to be cubed or beated with cubeing hammer.After marinating spread a layer on cream cheese.Add a slice of onion and bellpepper.Roll them up and wrap withem bacon and grill until meat is browned at little.I can`t tell the difference in any species.Call me when ready.Good Luck. :thumbsup: :thumbsup:
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Postby Trois_beaux_canards » Mon Feb 14, 2005 12:40 pm

right on bandtaker, bacon makes everyting better!
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Postby Greg Wile » Fri Mar 04, 2005 10:05 am

Trois_beaux_canards wrote:right on bandtaker, bacon makes everyting better!


Except your heart :mrgreen:

I've heard that they make excellent fish chowder. :smile:

Take the breasts soak them over night in salted water drain and rinse them then put them in a slow cooker with your veggies, and potatoes along with seasonings of choice and 1/2 pint of beer/ drink rest of beer ( I mean the whole case) then eat . you probably won't notice any bad taste and if you get sick you can blame it on the beer. :laughing: :laughing:
Naw this recipe realy is good. Try it.

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Postby Gooseboy » Tue Mar 29, 2005 4:17 pm

give em to your dogs, and ask them how they like it. :yes:
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Postby crewchief252 » Fri Nov 25, 2005 3:13 pm

marinate then overnight in milk, worcestershire and what ever seasoning you like, then cut into strips on a wooden butcher block, throw away the duck and eat the wood , taste about the same
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Merganser Jubilee

Postby Jay Jolicoeur » Mon Nov 28, 2005 2:38 pm

I like things with a little cuban flare. Dip them in olive oil, roll them in a mixture of bread crums, garlic, sage, salt and black pepper. Pour a half gallon of high octane gas on them and light it, pray that the hole thing burns to ashes.
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Postby Bigchuck » Thu Dec 15, 2005 3:40 pm

New york state says not to eat them at all because they are the dirtiest of all ducks, thats from the dec :thumbsdown:

:spam: is always a good choice!
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Postby TXskilletwacker » Tue Dec 20, 2005 2:14 pm

let the meat bleed out in a bowl of water in the fridge for a couple of days (changing the water daily) then rinse breast clean and pat dry.

once dry, rub thin layer of brown sugar on both sides of breast.

place meat in ziplock and pour 1/3 cup of water and 1/2 cup of bourbon, seal and refridgerate for (with a Merg. i say at least) 24 hours. :yes:

remove meat from ziplock, slice up some onions and jalap. peppers and put in skillet with a modest amount of vegetable oil. cook on medium heat until done and serve with rice or tortillas.

the bourbon should eliminate the horrible Merg/mud duck taste. if not feed to dog and mix a toddie to numb the dissapointment and hunger! :thumbsup:
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Postby duckjumper » Mon Dec 26, 2005 2:49 pm

Mergansers are a tough one, tougher than coots.

You can go two ways:

Go WITH the fishiness and serve them with other seafood (chowder, stew etc)

OR

Soak them in buttermilk for a full 24 hours, then rinse off and marinate them AGAIN in something strong (soy, worchestershire, hot sauce, etc) They'll be fine them grilled.

I'd generally try to pass 'em up in the future. They are a LOT of work to make palatable. And the dude who mentioned that they're "dirty" is right. They tend to collect mercury like squirrels collect nuts... :spam:
I love all of God's creatures, properly prepared.
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