Flight, Dead, Delicious

Ribs seasoned and ready to go! Alarm set for before sunrise. Kind of like waking up to shoot birds, but a little less work.

It’s getting close to that time….

That’s a wrap on the 2021 season Mallards! Marinated in this awesome sauce.

After 24 hours, these Canadian goose legs literally fall apart. That’s how ya do it!

It’s been a while. The wife, daughter and I welcomed a new baby (it’s a boy!) and I started a new job. Heck of a way to start the new year. Hope everyone has had a kick ass season and a happy new year. Aim high this year and crush those goals!

With that said. We going Frankenstein on this one. Ingredients are in the picture but we will still list them. Going to keep the pot on “low” for about 6 hours then we will turn it down to “keep warm” until tomorrow morning for a total of 24hrs cooking time. Also, I am cooking these meats from frozen today. As this goes more ingredients might be added. We shall see.

Ingredients:

2 goose legs
6 duck legs
2 goose breast
3 Beef broth cubes (even better if you make your own brother)
Dried onion to your liking
Garlic powder to your liking
Worcestershire to your liking
1 bottle barrel aged stout
1 big scoop duck fat

We shall update tomorrow. This might totally suck. But hey, experimenting is how you learn!

Coffee rubbed Canadian goose breast

Pumped to finally get my bird!

A little garlic powder and dried onions goes a long way with bacon. 350 degrees in the oven for 25mins (keep a constant eye on it until it’s done to your liking)

Also, melt some Irish butter in a pan and cook sliced onion until they are turning clear. Then add your eggs and American cheese. Game changer.

Let’s start the year off right. Happy New Year everyone.