Duck Poppers

 

Want to do something with that duck you shot besides stick it in the oven or grill it? Try my friend Aaron Custer’s duck poppers.

First, shoot one duck. Filet the breasts and peel off the silver skin. Slice filets long-ways into ¼” or 3/8” slices and soak in cold water for several hours.

Marinate over night in your favorite marinade. I used Italian salad dressing. Anything short of brake fluid should do as long as it includes McCormick’s steak seasoning.

Slice jalapeno peppers long-ways and remove seeds. Six peppers and one mallard makes a ginormous pile of poppers. Fill jalapeno halves with cream cheese and place a strip of duck on each. At this point I deviated from Aaron’s recipe by slicing each popper in two crossways making them more bite-sized. Wrap a half strip of bacon around each popper, secure it with a toothpick, and grill until bacon is done. You want the duck medium rare. If you want to include the legs, wrap bacon around them and grill them but allow more cooking time.

When I tried it the bacon caused a huge flame-up when grilled on high. With the next batch I moved the poppers off the direct flame, lowered the temperature and it worked better.

Prepare some poppers and take them to the duck blind with you to grill at mid-morning when you’re having trouble staying awake. It’s a nice break from Ho Hos and Ding Dongs.

Eat your heart out Rachel Ray! A pile of poppers

 

Venison Chili Recipe

The other day a guy told me there was a quick and easy way to make chili. I body-slammed the little pervert, then picked him up and threw him down the stairs. There should not be a quick, easy way to make chili! Making it is as much fun as eating it. You’re cheating yourself if you hurry through it.

It should be a drizzly, gloomy day; you should be slightly depressed and in need of a little cheering up. Here’s my recipe:

1. Shoot one deer. If you don’t have a chain saw or weed whacker, have your deer professionally butchered.

2. Brown and drain 2 lbs. of venison hamburger in a big, deep skillet.

3. While the meat is browning melt 2 Tbs. of bacon drippings in another skillet.

4. Sautee in bacon drippings, ¾ C. chopped onion, ½ chopped garlic clove, ½ C. chopped green pepper, sprinkle with Cavender’s Greek seasoning. Add some jalapeno peppers if you want it lethal. Personally I don’t think eating should be painful.

5. While this stuff is sautéing, add the following ingredients to a small container:

  • 1 Tsp. Salt
  • 4 Tbs. Chili Powder
  •  2 Tsp. Dried Oregano
  •  2 Tsp. Cumin

6. Add the sautéed ingredients and the spices to the drained meat. Stir in 2 C. of canned tomatoes. Add 1 to 2 cups of bloody Mary mix. Stir and bring to a boil. Add one 15 oz. can of red kidney beans, lower heat, let simmer for 20 minutes.

7. Use these 20 minutes to fix yourself a drink, enjoy the enticing odors coming from your kitchen, and contemplate the wondrous thing you have wrought. Then help yourself to a bowl of your masterpiece, sprinkle shredded cheddar cheese on top and serve with Doritos and a frosty mug of Boulevard Bully Porter.

8. Be sure to have an extra pair of undershorts handy.

Venison Chili Recipe

Venison Chili