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Shish Kabobs

Venison shish kabobs on a charcoal grill is mighty fine eating. This is a very simple recipe that anyone can make and it is a great way to get kids into cooking, too. Give it and some if the other recipes in this week’s column a try.

At this point in the hunting season, quite a few hunters have doves, ducks, geese and deer in there freezer. I had a question ask of me toward the end of last week, “I have all this game in the freezer…now what do I do with it?”

To answer that question, here are several new recipes I’ve worked up for possible use in my Outdoor University cooking seminars or in a future cookbook. Give them a try and enjoy it!

Venison Kabobs

This is a very simple recipe and a great recipe to get kids involved in camp cooking. Cut up a venison roast into two inch cubes. Marinade the meat in a thick Italian dressing for about two hours. Personally I like the “zesty” Italian style dressing.

Cut up some of your favorite veggies and alternate the meat and veggies on a skewer. I like to use mild peppers (red, yellow and orange for visual appeal) and onions. I cut my veggies in big chunks, but you can cut them any way you like. I also like to add mushrooms and tomatoes.

Place the skewers on a grill or over an open fire with a medium heat. You need to turn the kabobs two or three times and cook a total of about 10 minutes. Brush on more of the Italian dressing as the kabobs grill. Serve this on a bed of rice and you’ll have a great meal for camp or a dinner at home.

Poor man’s Duck al Orange

This is another recipe that is so easy, yet tastes so good. Your dinner guests will think you went to a lot of trouble to prepare the meal. Not so, this recipe definitely follows my philosophy of, “Quick, Simple, Easy and Good!”

Get yourself a crockpot and four ducks, teal would be my favorite for this recipe. Clean and dress the ducks. I prefer to skin the duck rather than pluck them.

Place the ducks in the crockpot, shoulders down. Fill the body cavities with chunks of apples and mandarin oranges. Add two large cans of frozen orange juice concentrate (16 ounce). Add one large bottle (12 ounces or more). If necessary, fill up the crockpot with enough water to cover the ducks.

Set the crockpot on high and cook for about six hours or until the meat falls off the bone. Pull the meat out of the crockpot and de-bone.

Pour two cups of quick cooking rice into the liquid left in the crockpot and allow to cook in accordance with the package directions. The rice will absorb all the flavors in the liquid, plus take on the orange color.

Drain the rice and place on a platter. Strain the liquid from the crockpot and store in another pot/pan. Place the meat on the bed of rice on the platter. I like to thicken the liquid with corn starch and drizzle over the meat and rice before serving. Try this sometime and see how many requests for seconds you get.

Dove Breast Hors D’oeuvres

Filet the breast meat off the dove. You’ll end up with two medallions of meat from each bird with no bones. Dip the breast in a half and half mixture of honey and Heinz 57 Sauce. Place the dove medallions on a grill over a low heat. One of the quickest ways to ruin any kind of meat is to cook it too much so that it gets dry and tough.

Cook the breasts about a minute on each side. I usually flip the medallions to cook twice on each side. Brush on more of the honey/sauce mix as you flip the medallions to create a thicker glaze. Serve this as hors d’oeuvres with bread or crackers, or simply serve it as a quick snack. Your guests will enjoy it.

Happy Thanksgiving and enjoy your wild game feast!

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