By Piero Macola
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Add wild turkey breast, water, and chicken bouillon. Simmer 15 minutes or until turkey is cooked. Meanwhile, cook 1 box long grain and wild rice with seasoning. Add cooked rice and apple to soup and simmer for just 5 minutes, until apple is warm but still crisp. Serve immediately. Variation: Substitute apple with 1½ cups (234 g) sautéed mushrooms and 1 cup (235 ml) heavy cream. indd 31 Provision (CPI):Wildgame Cookbook TB CD807-113 / 3153 8/28/07 7:57:02 PM 32 the wild game cookbook Grilled Mallard with Plum Sauce serves four Plum Sauce 1 (8-ounce/225 g) jar plum jelly 2 tablespoons (31 g) yellow mustard 2 tablespoons (30 g) horseradish Juice of 1 lemon Grilled Mallard 1½ to 2 pounds (680 to 907 g) mallard duck breast meat, skin removed 2 tablespoons (17 g) minced garlic 1 tablespoon (18 g) Greek-style seasoning 1 cup (235 ml) Worcestershire sauce 1 (16-ounce/475 ml) bottle Italian salad dressing ½ bottle sweet and sour hot sauce (optional) Bacon slices, as needed Seasoned pepper blend (available in supermarkets) 1 cup (230 g) hickory wood grilling chips, soaked in water at least 1 hour Combine sauce ingredients and stir over medium heat until jelly melts.
Add steaks to marinade and refrigerate, turning every 30 minutes for 1 to 4 hours before cooking. Scrub radish under cold running water to remove any dirt or grit. Thinly slice into rounds, then slice rounds lengthwise into matchsticks. Place radish in a bowl and squeeze lemon over it. Season with salt and pepper and toss well. Cover and set aside at room temperature. Preheat grill to medium. Poke a few holes in the eggplant with a paring knife or toothpick and place on hot grill. Cook on all sides until completely charred and tender.
Drizzle plum sauce over grilled breast and serve hot. Wild rice, asparagus, and spiced apples are recommended side dishes. 5 cm)-wide strips. Marinate for at least 3 hours, then wrap with slice of bacon and pin with a toothpick. Grill with heavy smoke until bacon turns golden brown. Serve with Plum Sauce to dip in. *Heavy hickory smoke is imperative when grilling these recipes. The smoke gives the duck a nice ﬂavor, but most important, it adds a golden glaze to the bacon without overcooking it.
Aller simple by Piero Macola