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Mushroom Stuffed Cajun Roasted Teal on Asparagus**Pics & How To**

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    Mushroom Stuffed Cajun Roasted Teal on Asparagus**Pics & How To**

    With season coming to an end, and a freezer full of birds I thought I'd share a duck recipe thats easy to make, looks like it took hours, and taste like heaven on a plate Tired of hearing "cook em' on a shingle....then eat the shingle", when if fact they are some of the best tasting wild game there is when prepared correctly and cared for in the field.

    What you need:

    A duck, I used a teal and thats about the right size for a single serving.
    PLUCKED!!!! NOT BREASTED. I know it takes more time, and I dont do them all this way but after you try this....you will be

    Tony's creole butter or whatever you like

    Tony's...Ragin Blaze, again whatever you like (I do recommend a little salty here)

    Sliced fresh mushrooms

    Asparagus

    Olive oil

    something to roast in


    Lets get to cookin!!!!!!





    More to come

    #2
    Pat the bird dry and the inject Creole butter, (about a 1/4 surenge in each breast half)

    Add Tony's to taste

    Stuff mushrooms in cavity, some will fall out while cooking. No big deal, just stuff em' back in before roasting.

    In a skillet (cast iron works much better and makes the skin a more crunchy texture) but non stick will work too. Add a little olive oil)

    Place bird in and cook on medium heat until bird is a brown color. This will take awhile, and remember to keep turning DONT BURN, just BROWN

    Once brown, place on top of asparagus in roasting pan breast up.

    Cook @ 500* for 10 min. Check to see if breat temp is 135*

    Once at 135* remove and cover with foil for a minimum 5 min. This will allow temp to reach 145* and give the meat a chance to rest. THIS IS FOR MEDIUM/MEDIUM RARE (how I recomend wild game cooked)


    Serve and enjoy, great with your favorite red wine




    Pics in order to come

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      #3
      How To Pics
      Attached Files

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        #4
        thats nice!! thanks for sharing

        Comment


          #5
          Forgot to mention:


          THIS BIRD SOAKED IN MILD SALT WATER FOR 48HRS.....THIS REMOVES MAJORITY OF BLOOD. CHANGE WATER DAILY, BUT DONT ADD MORE SALT. CAN SOAK UP TO A WEEK, THE LONGER THE MILDER

          Comment


            #6
            Originally posted by Low Fence View Post
            Forgot to mention:


            THIS BIRD SOAKED IN MILD SALT WATER FOR 48HRS.....THIS REMOVES MAJORITY OF BLOOD. CHANGE WATER DAILY, BUT DONT ADD MORE SALT. CAN SOAK UP TO A WEEK, THE LONGER THE MILDER
            had heard this before, haven't had a chance to try it. looks delicious

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              #7
              Gotta try it

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                #8
                Cooking again tonight. I will use Cast Iron and post the difference.

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                  #9
                  Cooked with cast iron tonight for my wife and I could tell no difference in taste, but did look even better. Also bumped cook time from 10 min to 13 min because my wife likes med. to med. done. Still tasted awesome

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                    #10
                    I'm gonna have to try that.

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                      #11
                      Anyone tried this yet? I promise its worth the effort!!!

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                        #12
                        Season coming up soon. All bird hunters must try this

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                          #13
                          invite me next time

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                            #14
                            Made this for dinner tonight and it was excellent!! Thanks

                            Need to get me a duck picker now

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                              #15
                              Looks Good

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