Quote:
Originally Posted by deadbird8  My brother turned me on to this and its too good not to share. He does it mainly with Teal breasts on the bone or Pintails off the bone down at the coast. I have done it with Mallards and this is really excellent. I served up a large batch for a group of non-hunters ("I don't like game") at a Superbowl party and they just dissappeared fast.
Mallard Breast Fillets
Marinade:
4 parts Olive Oil (ex 1 cup)
2 parts Soy Sauce (ex 1/2 cup)
1 part Red Wine Vinegar (ex 1/4 cup)
Minced garlic to taste (ex 3 full Tablespoons, my brother calls for a "#### load")
Marinate breasts in ziplock for about 6 hours. Cook on a hot grill like a steak but turning frequently until seared on the outside and Med rare (lil' pink in the middle). Serve immediately (Note: as the cook, you get to sample- Make sure you get that taken care of out at the grill). Enjoy.
Appologize in advance if this is a repeat. |
I finally used this marinade and recipe on some fresh gadwall breasts tonight. I marinade my breasts overnight.
It was AWESOME!
The only modifications I made were I used about 8 tablespoons of garlic and added about 1/8 cup of Worscheshire sauce and I heavily seasoned the breasts with Tony Chachere's (Creole Seasoning) before placing them in marinade.
I cooked them med-rare and bacon wrapped some breasts too which I liked these better than the unwrapped ones.
The final touch was pouring some melted real butter on top of the breasts when they came off of the grill.
It was just like a RUTH'S CHRIS STEAK!!!!!
