BBQ and Wild Game Recipes : Post 'em here...

[ramhunter9]

the chef has spokin.....but i need that ....(be prepaired for bad spellin).... lasaguna recipe you cooked , wife keeps askin !!!

This ad is not displayed to registered and logged-in members. Register your free account today and become a member on Dodge Forums!

[HammerZ71]

What recipe? There was no such thing as "Redneck Lasagna" before I threw it together in your kitchen... LMAO!!!

[ramhunter9]

we will not disclose the secret ingrediant lol

[Sheriff420]

simple chicken for the grill:
get a some boneless/skinless chicken breasts, slice them long ways so they will cook faster and you have a better chicken to spice ratio. they're about 1/2" to 5/8" thick after you cut them.
give them a good rub with McCormick chicken rub and slap them on the grill.
flip accordingly to get them evenly blackened on both sides.
once they are almost at the safe temp, drizzle some honey all over them. then flip and repeat.
you just want to sear the honey, not boil it.

anyway, like i said, simple chicken.
then all you need is some corn and some redskin mashed potatos with the skins left on them.
oh, and for the potatos you ought to take some of the chicken rub and butter and throw it in with them when you mash them.

[HammerZ71]

Duck Recipe for RH as promised:

3/4 cup Sugar
1/4 cup Honey
1/2 Cup Water
2 Cups Fresh Cranberries
1/4 Cup Orange Marmalade
1/4 Cup Pecans Crushed or toasted sliced Almonds
1/8 tsp Nutmeg

Combine Sugar, Honey and Water in small sauce pan.
Bring to Boil, stirring to incorporate sugar and honey. Boil for 6 minutes.
Add Cranberries and return to boil, reduce heat and simmer 3 to 4 minutes until cranberries pop, stirring occasionally.
Remove from heat.
Stir in marmalade and nuts. Season with nutmeg to taste.

Pour over 4-6 breasts, cover and cook at 350 degrees for 50- 60 minutes depending on the size of the breast.

I deboned the breast and cut them in half.

[HammerZ71]

~ 10 duck breasts
~ 3 lb's peppered bacon
~ 2 jars banana pepper rings
~ italian dressing

Soak the breasts in water to remove the blood. Repeat a few times to make sure all of the blood is removed.

Drain and pat dry.

Cut the breasts into 1" cubes. Cut the bacon slices in half.

Place a pepper slice on each meat cube and wrap with a slice of bacon. Secure with a toothpick.

Grill over medium heat basting with the dressing until the bacon is done.

[HammerZ71]

~ whole duck(s), cleaned
~ soy sauce
~ garlic powder
~ dried rosemary leaves

Place duck(s) in a roasting pan. Coat evenly with soy sauce.

Liberally sprinkle on the garlic powder. Hand rub the breast area with rosemary.

Spoon sauce back on top to recoat.

Bake in 400 degree oven.

Cook mallards for 40 minutes, gadwell and pintail 35 minutes and teal for 30 minutes.

Baste with the juices 5 minutes before done.

Remove from oven and let set 5 minutes. Transfer to carving plate and cut down the breast bone around the leg and wing and you have a 1/2 duck removed from the carcass. Repeat with other side.

[HammerZ71]

and a couple for Geese:

~ 2 - 8lb. geese
~ 3 tsp. grated onion
~ 4 tbsp. grated carrots
~ 2 bay leaves
~ 1/2 tsp. marjoram
~ 1 tsp. sage, crushed
~ 1 tsp salt
~ 1/2 tsp. pepper
~ 2 cups white wine
Carefully remove the breasts from the bone. Remove the skin.

In a large dish, combine the remaining ingredients. Marinate the breasts in the mixture for at least 8 hours. Turning occasionally. Remove the breasts and pat dry.

Place on broiling rack and broil each side for 11 minutes.

[HammerZ71]

~ 4 – 6 goose breasts, cut into 1" cubes
~ 4 – 6 large potatoes, cubed
~ 1 D’Anjou pear, peeled, cored and cubed
~ 1 large onion, chopped
~ 1 handful baby carrots
~ 2 stalks celery, chopped
~ 2 – 3 cloves garlic, minced
~ 2 – 4 dried or fresh jalapeno peppers, chopped, optional
~ 2 - 16oz cans cream of chicken, celery or mushroom soup
~ 1 slow cooker liner, makes clean-up easier

Place liner in crock pot. Add all the ingredients except the goose and soup.

Place the goose on top of the veggies.

Pour on the soup.

Cook on low 8 – 10 hours stirring occasionally.

[HammerZ71]

~ 1 – 2 goose breasts, skinned and de-boned
~ 1 – 10oz bottle teriyaki sauce
~ 1/2 cup soy sauce
~ 1/4 cup sugar
~ 1/2 bottle liquid smoke
~ 1 tbsp black pepper

Combine the ingredients except the goose in a bowl. Mix well.

Slice the breasts into strips 1/4" thick

Place meat in a large zip lock bag.

Pour in the marinade and seal.

Place in the refrigerator overnight. Turn often.

Remove the meat and drain.

Place in dehydrator for 8 – 9 hours or until desired consistency.