The preparation of hunting trophies requires a special approach, since their meat has a specific taste that not everyone likes. The most common prey of hunters are wild ducks, we will talk about them today and will offer recipes for cooking dishes from the meat of these birds.
The simplest thing you can do from a wild duck is to bake it in the oven. To get rid of the peculiar taste in this case, apples or citrus fruits will help us, as well as preliminary marinating of the bird.
How to cook a wild duck in the oven?
Ingredients:
- a wild duck carcass - 1 piece;
- lemon - 1 piece;
- apples sour-sweet or oranges - 300-500 g;
- onion or shallot - 100 g;
- olive oil - 20 ml;
- Proven or Italian herbs - to taste;
- ground black pepper - to taste;
- large salt - to taste.
Preparation
Initially, we rid the game of feathers, singe down and remove the remaining feathers with tweezers. Next, we divide the carcass, remove the insides, rinse it thoroughly and dip it with paper towels. In a separate container we combine olive oil, juice of one lemon, ground black pepper, large salt and Provençal or Italian herbs. Generously rub the resulting mixture of carcass duck and leave for several hours for pickling. If desired, you can replace lemon juice with red dry wine.
Dumplings are filled with apples or orange, rings of onions or halves, pre-peeled shallots onions. Sew the carcass with a thread or fasten it with wooden skewers and place on a cake on a cushion of apple slices or orange circles. We also pour a bit of water into the bottom, cover the carcass of the duck with foil and put the dish in a preheated oven to 225 degrees. After forty minutes, remove the foil and cook the game for another hour, watering every ten minutes with the juice.
Quite common among hunters dish, cooked with game meat, is the so-called shulum or soup-shurpa. It can be cooked both at a fire in a cauldron, and at home on a stove.
Soup-shurpa or shulum from wild duck - recipe
Ingredients:
- a wild duck carcass - 1 piece;
- potato tubers - 2 pcs .;
- apple sweet and sour - 1 pc .;
- onion - 1 pc .;
- carrots - 0,5 pcs .;
- fresh tomatoes - 1-2 pcs .;
- Bulgarian sweet pepper - 1-2 pieces;
- bitter pepper - 0,5 pieces;
- garlic - 3-4 teeth;
- fresh greens to choose from - to taste;
- ground black pepper - to taste;
- Ground coriander or hops-suneli (optional) - to taste;
- large salt - to taste;
- vegetable oil.
Preparation
Prepared properly duck is cut into portions, browned in vegetable refined oil and transferred to a pan with boiling water. We cook game almost to readiness, periodically removing the foam. To cook the dish in nature, fry the game directly in the cauldron and add water there.
In the meantime, we clean and shred carrots and onions, passer in the refined oil and put them in the soup. There we send pre-cleaned and diced potatoes, and after ten minutes slices of Bulgarian and acute
Taking as a basis the proposed recipe for soup-shurpa, you can also cook roast from a wild duck. To do this, significantly reduce the amount of used liquid and before adding vegetables to the cauldron, fry them a little on vegetable oil. Ruddy vegetables and game are piled together under the lid on a minimum heat until soft.