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Jockc
PostPosted: Sun May 15, 2022 3:02 pm  Reply with quote



Joined: 14 Feb 2022
Posts: 26
Location: Evaro, MT

BWW, Harkom—
Shaw has a recipe for turkey breast chunks in a coating featuring Saltine crackers that is surprisingly and terrifically good. And _Duck Duck Goose_ is a sensational book. I have never had a dud with any of his recipes.

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Jockc
Evaro, MT
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harkom
PostPosted: Mon May 16, 2022 2:01 am  Reply with quote



Joined: 01 Mar 2017
Posts: 52

Thank you, Jockc.
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Lloyd3
PostPosted: Mon May 16, 2022 5:37 am  Reply with quote



Joined: 17 Jan 2014
Posts: 1365
Location: Denver, Colorado

We have Duck, Duck, Goose here and have used it several times. So-far it has produced some nice meal variations for us. I have also purchased this current book as a gift for my wife as well (for our anniversary in June). Can't have too-many good game cookbooks IMHO.

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16'er
PostPosted: Mon May 16, 2022 7:48 am  Reply with quote
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Joined: 08 Oct 2006
Posts: 1393
Location: Tappahannock, Virginia

I'd never had cassoulet before last year. I didn't know what I was missing!

It's one of those dishes that you can run with what you got! As long as you have the duck fat and white beans, you can substitute most game birds for the duck (or a mix). And with out making your own sausage, substituting in panchetta, bacon, etc works in a pinch. Regional french sausage can be hard to come by in these parts.

https://en.wikipedia.org/wiki/Cassoulet
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Lloyd3
PostPosted: Mon May 16, 2022 9:11 am  Reply with quote



Joined: 17 Jan 2014
Posts: 1365
Location: Denver, Colorado

The Kentucky Burgoo recipe from "Duck, Duck, Goose" is quite similar. We had a number of long-time residents in our freezer that simply needed addressed (sharptail, woodcock, spruce grouse, older & lesser elk cuts, etc.) and that recipe made them all blend into the dish wonderfully. Looking forward to making it again this Fall & Winter.


Last edited by Lloyd3 on Mon May 16, 2022 1:15 pm; edited 1 time in total

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Cheesy
PostPosted: Mon May 16, 2022 11:09 am  Reply with quote



Joined: 28 Oct 2015
Posts: 163
Location: SWMO

I like Hanks recipes and his style of writing then. Like he’s talking to just a common person. “Do this, and use this, but if you don’t have this, no worries, just substitute this in. It won’t be the same, but will turn out fine.”

I have a tendency to over analyze every step in my cooking to make it perfect. His writing puts that at ease.
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probie
PostPosted: Wed May 18, 2022 3:41 am  Reply with quote



Joined: 08 Mar 2022
Posts: 90

Think you got a good wife & all inclusive book there; maybe she wants you to take her hunting with you ?
The only other time i've seen extensive recipes for pheasant, and pheasant only, was in Datus Proper's book, and that was only 5-6 pgs long.
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