Archive for the ‘recipes’ Category


We have an abundance of Collard Greens this year, which is fine by me – they are one of my favorites. I have tried several recipes over time, and this is an adaption from one I found several months ago.


Start with one large yellow onion and 5 strips of bacon. Slice bacon and cook on med-high. Once the bacon starts to crisp, lower heat to medium and add onion. Cook together until soft.


Mix 4 cups of liquid. I used 3 cups of duck stock with 1 cup of water. I’ve also made this with just chicken stock. Add 1 tbsp sugar, 1/2 tsp salt, 1/4 cup white vinegar to the liquid. Turn heat back up to med/high and add liquid to bacon/onion mixture.


Once sugar and salt are dissolved add collard greens. I cut the collards into 2×2 inch squares. Lower to a simmer and cook for at least an hour.


The collards will darken and soften during cooking, absorbing all the goodness. Add salt to taste if necessary during cooking.


I served the collards with roast duck, and roasted duck fat potatoes.

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Zucchini Marinara


Dice onion and mince carrots and garlic.


Chop squash and basil and oregano. I used tatume squash since it is less susceptible to the squash vine borer.


One can of crushed tomatoes.


Saute onion, garlic and carrots. Once softened add 1 lb venison (or beef) and season with salt and pepper. Once the meat is cooked through, add squash, herbs and tomatoes.


Cook through until squash is softened and sauce thickens.

IMG_4664Add tomato paste to get desired thickness.


Cook spaghetti noodles separately and add to sauce.



Lamb and Venison Patties with Roasted Sweet Potatoes


Chop onions, bell peppers. Mince carrots and garlic.


Saute veggies in olive oil. Season with salt and pepper.


Start with 1 lb each lamb and venison


Add 2 eggs and ketchup. I used whataburger spicy ketchup this time.


Crush saltines, add salt and pepper


Add sautéed veggies and mix all ingredients.



Cook to desired doneness on med-high heat.


Large chop sweet potatoes


Mix with olive oil, salt, pepper, and rosemary. Cook in 400 degree oven for 30 minutes.


Serve patties and sweet potatoes with butter-balsamic green beans.




Roast Duck & Squash Blossom Quesadillas

Quesadillas are one of my go-to meals. You can use any veggies you have in the garden (or fridge) and any leftover meat.

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Saute onions, squash, mushrooms and garlic. Once these are softened, add chopped squash blossoms and smoked duck. We pre-smoke several ducks at a time and freeze ready-to-eat packages.



Put tortilla in non-greased, nonstick pan on med-high heat. Layer cheese, meat/veggie mixture, and a second layer of cheese. Cook each side until golden brown.


Serve with your choice of salsa.

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Duck Stock


When we processed our last round of ducks we decided to piece them out (breasts, legs, wings) and save the carcasses for stock. Today was the Detroit Lions bye week, so I took the opportunity to make duck stock.


The first step was to coat the bones with canola oil and salt. I then roasted them for an hour at 400 degrees. I used 6 the bodies and necks of 6 ducks.

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After roasting, I put the bones in a very large stock pot and covered them with water. I simmered the bones for about 3 hours.


While the bones were simmering, I tossed chopped onion, celery, carrot, and garlic in the duck fat and roasted the veggies in the oven for 45 minutes. After roasting, I added a few cups of water to scrape up the bits stuck to the pan.


Next, I stirred everything together, along with sage, rosemary, thyme, bay leaves, and pepper. I cooked this for another 2 hours.


Once cooked, I removed the bones and strained out the veggies and herbs. I used paper towels in a sieve, replacing the paper towels several times.

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After straining, I simmered the stock for a while longer, concentrating the flavor.


Finally, I put the stock in canning jars, let them cool a bit, and put them in the freezer. I don’t have a pressure canner, which is why I did not can the stock. I ended up with 10 pints!

I used the recipe from Hank Shaw’s “Duck Duck Goose” as a guideline.




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In Austin, Hatch Chiles have their own season. Each August our main grocery store, HEB, is filled with the smell of roasting chiles. I always buy several pound, use a bunch right away and freeze the rest to get me through the year. One of my favorite dishes is Hatch Chile Walnut Pesto.


I start with walnuts and garlic.


In go the chiles, olive oil, salt, pepper, and parmesan.


Blend it all together in the food processor.


We roast several ducks at a time and then freeze them in small packages for easy use. I just took a package of frozen smoked duck and heated it in the water as it came to a boil.


Boil the pasta, making sure to reserve a small amount of the boiling water to add to the pesto when mixing in with the pasta.



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I had plans for making an eggnog cake. I’m not much of a baker, as I don’t much care for following instructions. I’m not sure what I did wrong, but the cake refused to come out of the pan … and we had guests arriving in about an hour.


So I improvised. Why trifle with a difficult dessert when you can just layer some canned peaches, cake pieces, and homemade whipped cream. I topped it off with some toasted pecans. I think it ended up better than the cake would have. The best part is that this dessert can be made with any number of fruits, and various types of cake.

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I’ve found that you don’t have to remove the entire brussel sprout plant at once. Instead, I snap off the lower-larger sprouts from each plant and let the smaller ones keep growing. These brussel sprouts came from around 5 different plants.


Chop up the brussel sprouts and dice an onion. I find that if you cut the sprouts in half, they are much more flavorful, as the increased surface area soaks in the juices.


Melt butter and olive oil over medium heat.


When melted, add the onions, brussel sprouts, some minced garlic, salt, pepper, and the juice of a lemon or two. (depends on your taste)

Depending on how soft you life the brussel sprouts, you can optionally cover them for a few minutes. This will steam them a bit.


Once the onions and brussel sprouts are soft, brown and the liquid has evaporated, they are good to go.


To finish off this dish, I cooked up some egg noodles and tossed them with the brussel sprout mixture and some parmesan cheese. I also served it with sauteed chicken breast.


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Especially during the summer, I let the garden inspire me on what’s for dinner. Tonight’s combination was spaghetti squash, tomatillos, jalapeños, onion, and tomatoes.


I started by cutting the squash in half, and placed it upside down in about 1/2 in of water. I cooked it at 350 for about 40 minutes.


Next I chopped up an onion, about 10 tomatillos, 2 jalapeños, and a tomato. I also added 1 clove of garlic (grated), salt, and pepper.


I cooked this down for about 30 minutes, until it thickened up. I did more of a chunky sauce, but you could also add chicken stock.


Meanwhile, I cooked up some venison micro-stew pieces with some salt, pepper, and olive oil.


I pulled the spaghetti squash with a fork and added a little butter, salt, and pepper.

Then I put it all together. Simple and so yummy!

Update … the leftover venison and tomatillo sauce make an excellent addition to breakfast tacos. Just add eggs, cheese, and tortillas. Wow! I could open a food truck with those.

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