by duckdogID » Sun Aug 17, 2014 5:29 pm
I love to do this with Late season fat Mallards:) With all my Game birds I First Salt water brine them(i like to add fresh garlic, Onion, Picked JalapeƱos/and pickling water) I switch my brine out once a day for 3 days before i cook with it.
I like to use 5-6 Breast pat dry seasoned( Pepper, Season Salt, Famous Daves) Sear them on both sides in a pan of a little bacon grease( dont let the grease burn or it will ruin the taste) Put all the breast back in the same pan( grease and all) pour about a cup of Chicken Stock and a full beer( i like miller HL) throw some Fresh Garlic, Onions cut thin, Picked JalapeƱos and quite a bit of Worcestershire sauce and keep it at a rolling simmer and let it reduce :) it will turn into a amazing sauce and make the Mallard fork tender
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"The meat dont fry if the lead dont fly" "God only gives us so many sunrises. I don't see any need to miss one of 'em."
