Grilled Duck

Arizona Outdoorsman / AZOD

Grilled Duck

By Kris Winkelman
I¹ve been told that out in North Dakota, a dinner invitation from Tom
and Katie Hutchens is as good as a winning lottery ticket. You never know
what will be served, but you can bet it will be wild game and that it will
be delicious.
Dr. Tom Hutchens, outgoing chairman of the board for Delta Waterfowl, is
absolutely passionate about eating game, and his wife Katie is equally
passionate about preparing it. And both are passionate about hunting.
These recipes from Katie¹s Kitchen are wonderful, and very easy to
prepare. The first is for grilled duck.
Remove whole, plucked ducks from the refrigerator a half hour before
preparing. Split the duck along the backbone, then press the breastbone
until the duck lies flat (this assures even grilling).
Insert sprigs of fresh rosemary or a mix of rosemary and thyme under the
skin of the breasts and legs. Sprinkle both sides of the bird with
seasoning salt (Katie suggests Jane¹s Krazy Mixed-Up Salt). Grill skin-side
down until nicely browned, then turn and grill until the meat is
medium-rare. Don¹t overcook.
The second recipe, for venison pot roast in a pressure cooker, is
similar to a dish we¹ve enjoyed many times at the Winkelman house.
First, rub a two to three-pound venison roast with salt and pepper.
Pre-heat the pressure cooker and add two to three tablespoons of olive oil
for browning. Add the meat and sear on all sides, browning nicely. The
searing seals the juices in the roast.
Once the meat is thoroughly seared on all sides, remove the roast and
deglaze the cooker by pouring in half a cup of red wine and stirring up the
caramelized bits with a wooden spoon.
Next, add:
2 cups of homemade venison stock (or low-sodium beef broth)
1 teaspoon of fresh thyme
6 juniper berries, crushed
1 medium onion, cut into wedges
The meat
2 cloves of garlic
2 bay leaves
Lock the lid of the pressure cooker in place and bring to high pressure,
adjusting the burner as necessary to maintain the pressure. Cook for one
hour, then remove from heat and release the pressure according to the
cooker¹s instructions.
Remove the meat and make gravy by thickening the stock with roux or
cornstarch.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost
of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log
onto www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471.