RIVERTON, Wyo. October 25, 2011 — With duck and goose populations up considerably over the past few years, hunters will have more opportunity to get birds on the ground this year. But the age-old question still stands: What do we do with all these ducks and geese?
Hi Mountain Seasonings can help solve that query with mouth-watering recipes and specialty jerky kits that will make any tough old bird melt in your mouth. A variety of recipes for ducks and geese can be found on the Hi Mountain Seasonings website at www.himtnjerky.com.
Additionally, Hi Mountain Seasonings offers three seasonings kits: Wild Goose Original, Wild Goose Hickory and Wild Goose Mesquite—all three of which are specially blended to enhance the natural succulent flavors of the waterfowl to provide a tender jerky that everyone in the family will enjoy. The Jerky Cure and Seasoning kits can be purchased at retailers nationwide or online at www.himtnjerky.com.
Despite the reputation of being tough and too gamy to palate, both duck and goose can provide a healthy and tasty meal with an amazingly table-ready appeal. Be sure to give the wild fowl a try this season. Here is a great recipe to start with:
In the tradition of the Philly cheesesteak Sandwich, this recipe is a quick recipe that will fool some of your friends that claim they don’t like the flavor of duck. The meat is sliced very thin, so be careful when cooking. It only takes a minute or two to cook. If you like your foods spicy, splash in some hot sauce or some thinly sliced jalapeno peppers before topping with cheese. Try it with a sourdough hoagie or slider rolls.
- 2 cups duck skinless breast fillets
- 1 teaspoon each Hi Mountain Cajun Cowboy and Trail Dust Seasonings
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 garlic cloves, minced
- ½ cup Italian dressing
- 8 slices provolone cheese
- Italian rolls, slider rolls, etc.
Slice the duck breasts as thinly as possible. If possible, place in the freezer for an hour or so to firm up the meat before slicing. Season with Cajun Cowboy and Trail Dust Seasonings. Heat olive oil in a large heavy skillet or griddle over medium-high heat. Add onions, pepper and garlic. Cook until onions are lightly browned.
Move vegetables over to one side of the skillet and add duck breast. Cook meat until lightly brown, but do not overcook. Combine with peppers, onion and garlic. Add Italian seasonings to mixture and toss to warm.
Mound meat and vegetables into piles (according to the number and size of the roles – 4 rolls = 4 mounds). Top with cheese for each mound until cheese melts. Scoop up each portion of meat and vegetables and place in rolls.
This waterfowl season, make some jerky and prepare some succulent Hi Mountain Seasonings duck recipes to impress your hunting buddies with your culinary skill as well as your shooting skills.
Hi Mountain’s entire line of products, cooking tips, instructional videos, and recipes are also available at www.himtnjerky.com, and the products can be found at high-quality sporting goods stores, farm and ranch stores and your local grocery stores.
Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its Jerky Cure & Seasonings, Western Style Seasonings, Bacon cures and other products that make up the unique line of gourmet Western seasonings. For additional information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.