|
In the October issue of The Illinois Shooter, there was an article
about the “Sporting Chef”. I thought to myself, maybe he has some ideas about
what to do with what I don’t like to eat.
I emailed Scott Leysath, telling him that I had given up on eating
wild goose and ducks because no matter which way I cooked them, they tasted like
liver. He wrote me back and said if it tastes like liver, I was cooking them too
much!
Well this got my curiosity going, so I decided to visit his web site that day at
www.sportingchef.com. I started to
look through his recipes. There are many to choose from. I wanted to do a recipe
that I wouldn’t have to go buy 10 different things for a teaspoon of this and a
tablespoon of that.
I choose “Orange Glazed Goose Breast”. Keeping in mind about over cooking I
actually shortened each of the cooking times by two minutes, because they were
not big breasts. I left them slightly pink in the middle. Well let me tell you I
couldn’t believe the difference in taste! I really enjoyed eating the goose
breasts. My wife, who would never put it to her lips, tried it and said it
tastes like beef.
Since that one turned out pretty good I decided to try another. I had some dove
breasts in the freezer and again when I’ve made these they had the similar liver
taste, but not as strong, so I used to fry them with some onions and swallow. I
proceeded to look at the dove recipes and again avoiding buying all kinds of
stuff I didn’t have on hand, I chose “Doves W/Raspberry Vinaigrette”. Once again
I left the doves pink inside. This gave the doves a bitey raspberry taste and
again I thought it was very good.
I butcher my own deer. It takes about three hours, but I remove all
veins, fat, and sinew skin. I don’t have any roasts or chops as that white skin
really spoils the taste. All I have is totally red meat and frying it in a pan
and adding mushrooms, onions and green peppers (fried lightly) with Lawry’s
garlic salt, pepper and Marjoram for seasoning is great. I put black pepper and
Lawry's garlic salt on both sides of the venison before frying. I cook the meat
through to kill any Lyme disease that may be present but never over done.
Everyone I have given some to say it tastes like steak.
I can’t recommend any of his other recipes, as I have not tried them yet. If any
of you venture into another one of the recipes I would appreciate hearing from
you. I’ll say one thing; it sure made me look forward to some of the birds I now
hope to bag. If any of you out there were in the same mindset I was, I hope this
gives you an opportunity to enjoy your game birds and animals more.
|
