| Submitted By: |
Chad Waligura |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
Best served with a red wine, perhaps a nice shiraz. |
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| Submitted By: |
Stephen Davis |
| Cook Time: |
20 minutes |
| Serves: |
8 |
| Note: |
Jalopenos are optional. They just add alittle extra kick to the recipe. It is just as good without the peppers. |
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| Submitted By: |
Glenn Urquhart |
| Cook Time: |
160 minutes |
| Serves: |
4 |
| Note: |
Venison roast can be cooked ahead to shorten up the cooking time.
Red wine and fresh crusty bread.
Side dish sauted sliced zucchini in olive oil with garlic. |
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| Submitted By: |
Jake Spencer |
| Cook Time: |
60 minutes |
| Serves: |
5 |
| Note: |
WARNING!!!!! This recipe is for the diehard pepper lover. You can substitute the Habernaro with something milder... I just like the heat and I cook this for alot of us Coonasses down here....Eat this with a beer it helps.. |
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| Submitted By: |
Penny McCone |
| Cook Time: |
80 minutes |
| Serves: |
4 |
| Note: |
cooking times may vary |
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| Submitted By: |
Bill Ferguson |
| Cook Time: |
0 minutes |
| Serves: |
2 |
| Note: |
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| Submitted By: |
Josh Guynan |
| Cook Time: |
50 minutes |
| Serves: |
2 |
| Note: |
take to the hunting blind they will like it. It also goes good with goose.
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| Submitted By: |
RON PRINCE |
| Cook Time: |
10 minutes |
| Serves: |
3 |
| Note: |
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| Submitted By: |
Mike Meyer |
| Cook Time: |
240 minutes |
| Serves: |
2 |
| Note: |
This is a good way to use up a bunch of duck and feed quite a few just double or tripple or whatever.
MMmmm Gooood |
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| Submitted By: |
Cory Clanton |
| Cook Time: |
30 minutes |
| Serves: |
6 |
| Note: |
Make Duck taste great to even the most skeptical critic! |
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