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Cut-um
02-11-2001, 06:27 PM
Pecan Dusted Goose or Duck

In a blender grind 2 cups of Pecans, do not overdue this or the oil in the Pecans will cause it to clump together like peanut butter. Then mix the pecan dust with an equal portion of flour. You can also add any seasonings you wish. I’ve been adding a little Flock Finisher in mine.

Cut your goose or duck breast in 1/3 inch strips. Partially freezing the meat helps with the cutting process. Make an egg wash with a couple eggs and some milk. Dip goose / duck strips in the egg wash and then dredge in the pecan / flour mixture. Deep fry till golden brown. Serve with “Jalapeno Pepper Jelly” for dipping.

Jalapeno Pepper Jelly

Ingredients:

1 Cup chopped green bell pepper

1/2 cup chopped Jalapeno peppers

1 1/2 cups cider vinegar

6 1/2 cups sugar

1 bottle or packet of certo (liquid fruit pectin)


In blender, place chopped peppers and ¾ cup of cider vinegar. Blend well.
In a 6 quart saucepan, combine pepper mixture with sugar and remaining cider vinegar.
Bring to a rolling boil for 3 minutes. Add Certo and boil for one minute. Skim off froth and pour into hot sterilized Jelly Jars. Seal jars and place in boiling water for approximately 10 minutes. Let cool and you're good to go...

Makes 6 half-pints

Heavy Gougin'
02-11-2001, 07:13 PM
I didn't think you would ever post this sucker! It sounds great and Greg told me it was his favorite so I can't wait to try it.
Thanks,
HG

Flocknocker
02-11-2001, 09:24 PM
GOOOOOOOOOOOD STUFF CUT-UM!!!! BUBBA likes his Nutra fixed that way to don't he??? I seen the cuts of beef he eats, hehehehe. I can't believe they screw them boys out there that bad for a good steak hahahaha. Shit call it some sissy name and them boys will pay through the nose.

Cut-um I got to tell you again, THIS RECIPE IS SOME GOOOOOOD STUFF, DAMN!!!! Thanks again for the case of pepper jelly that is great stuff. Those other goodies you put in there were great to but I won't let the cat out of the bag on that. Also don't forget to get me the number of the guys with the----YOU KNOW--- so I can set something up.

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Flocknocker
"We're All About Geese"

Greg Keats
02-11-2001, 09:35 PM
I deep fry mine in peanut oil. The fryer is set at 375 degrees and the goose is DONE in 2 min., use a timer. The pepper jelly is a must, there is just no comparison.

I also put the flour in the food processor with the pecans, it cuts down on the clumping. I also use a fairly coarse stone ground flour.

Cut-um
02-12-2001, 01:57 AM
Thanks guys!!! This recipe is really good and simple once you make the pepper jelly. I would have posted it sooner but Skeet asked me to hold off till "HIS" season started... http://64.176.94.12/ubb/rolleyes.gif Just kidding Rob...lol... http://64.176.94.12/ubb/biggrin.gif http://64.176.94.12/ubb/biggrin.gif http://64.176.94.12/ubb/biggrin.gif Actually, Bubba didn't want to share...hehe... http://64.176.94.12/ubb/tongue.gif http://64.176.94.12/ubb/tongue.gif http://64.176.94.12/ubb/tongue.gif

There's nothing wrong with a Nutria except they have "Big" orange teeth and a long tail. The young ones are the best...hehe... Just tell your buddies that it's rabbit. They'll never know...Bwaaaahahahhahaaa




[This message has been edited by Cut-um (edited 02-12-2001).]

Heavy Honker
03-05-2001, 08:14 PM
Hey Cut'em I prepared your recipe this past weekend at a Game Feed and it was the highlight of the Feed. Everyone was talking about how great the goose was and even better with the pepper jelly! Don't worry I didn't take all the credit I told them that you deserved most of it for the great recipe! thanks again

HH


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Heavy Honker.... You're Killin' me!!!

Skeet in NZ
05-14-2001, 01:37 AM
Cut-um my wife made the Pepper Jelly and it is great. Need to try your one to see if she got it right with the difference in products from the USA to NZ

Rob

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Skeet in NZ Your Crazy Kiwi. In the first week of the new season.

Greg Keats
09-10-2001, 09:38 PM
Oh, yeah, cant wait for some fresh barley fed goose.......

Cut-um
10-12-2001, 07:44 PM
Here ya go Goose_Killer.

Cut-um
11-24-2001, 09:39 PM
Hey Cliff and Greg, guess what I'm having Tuesday night???:OUCH:

Bwaaaahahahahahahahahaaa !!! :rf: :rof: :rf:

DUCKDIGGLER
08-25-2005, 04:22 AM
TTT

berk
08-26-2005, 08:29 PM
Damn, that one sounds good - might have to use this recipe for last few breasts in the freezer :Art:

Heavy Gougin'
08-31-2005, 10:19 PM
The Jelly is the key BOYS! Trust me, after 4 years I still dream about the pepper jelly rich sent me! I won't say what I had to do for that!
HG

HOSE 'EM
09-20-2005, 07:22 AM
PHENOMINAL!!!! That recipe is awesome.:cool: