Here are a few game recipes our club members have shared with us!

Ingredients: Skinless Duck Breasts, Olive Oil, Salt, Pepper, Bacon, Canned Chicken Broth, Real Butter.

To prepare: Rinse and clean skinless duck breasts thoroughly and pat dry with a paper towel. Cover the bottom of a large Dutch oven (preferably) or large, deep skillet with olive oil, place on a burner and get very hot. Add the duck breasts, salt and pepper them generously and sear them hot, 'n fast to brown them for approximately 5 to 10 minutes, turning them frequently.  Your objective is to brown the ducks and seal in the juices...do NOT "over do" this step. When done, turn off burner and let the Dutch oven cool for a couple of minutes.  Remove ducks from the Dutch oven and wipe it clean. Wrap each duck breast completely in raw bacon strips and set aside.  Now, make a consommé sauce in the Dutch oven by adding equal parts of clear chicken broth and real butter.  Make enough to fill the  Dutch oven up about 2"  to 3"  from the bottom. Place on the burner and heat long enough to melt the butter. Now, place the wrapped breasts back into the Dutch oven, "breast meat side" up. You should see about 1/3 of the breast above the sauce. Place the Dutch oven into an oven which has been preheated to 350º. Bake the breasts for 25 to 35 minutes, basting with the consommé sauce in the bottom of the pan EVERY five minutes.  At 25 minutes you want to unwrap one breast and make a small cut. If the meat is medium rare (i.e., still red, but hot)...that's what you're after. DO NOT OVERCOOK, or they will get tasteless and dry. Unwrap the bacon from the breasts before serving and serve piping hot. Serve with wild rice, French bread and your favorite red wine. People who "hate" wild game have been known to go back for seconds.  It's a great recipe!

Ingredients: Skinless Duck Breasts, Soy Sauce, Worcestershire Sauce, Liquid Smoke, Pepper, Garlic (fresh or powder), MSG food preservative.

To prepare: Filet the meat on the duck breasts off the bone and discard the bones. Take each filet and slice it length wise to make "two thinner filets." Once you have done this to each filet, take each and cut it into "jerky width" strips. Now, it's time to make a marinade. This is the fun part, as I can't give you exact measurements. My wife's grandmother gave me this recipe verbally and she was one of those 'ol gals that said a pinch of this and a bunch of that. So, I'd try this....go with approximately two cups of soy sauce, 1 1/2 cups of Worcestershire sauce, 1/4 cup of liquid smoke, tons of pepper and garlic (you want it spicy don't you?) and enough MSG to help preserve it (I think a tablespoon will do it, but read the MSG label). Place all of the marinade ingredients into a blender and blend thoroughly. Taste it.  Does it "need" anything else? If you think so, add it! Sky's the limit. Pour this mixture into a Tupperware bowl or tray large enough to handle it, then add the duck strips and coat them well. Seal the lid and put in the refrigerator for several (8) hours (even better...overnight) to soak up the marinade. When ready, preheat the oven to 350°. Line top of a cookie sheet with a paper grocery sack and lay out the strips, side by side, until you fill up the tray. Place the tray on the middle rack of your oven, and leave the oven door propped open a couple of inches.  Bake the strips about 45 minutes and check them...don't dry them out too much or they'll get brittle. For your next sheet, adjust the cooking time needed accordingly, they need to be "chewy." This makes tremendous jerky and works very well with goose, venison, antelope and elk as well. Have fun and I bet you'll eat the whole batch watching your next football game!

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