Post by crockett on Mar 25, 2009 7:20:19 GMT -5
These sandwiches have become the most often-requested wild game meal in my household. Last night was certainly the best to date...
I used black ducks instead of geese time time. Instead of filleting off the breast meat I just tossed the whole skinned breast plate with upper wings still attached into the slow cooker (no legs - I save those for something else - stand by for that recipe ;D). Covered them with the usual onion soup mix and cooked on low for the day. Got home and just lifted out the bones - the meat basically fell off onto the cutting board. Shredded the meat as usual. I then strained the liquid from the slow-cooker to separate the last few bits of meat and onion bitsin the soup mix from the liquid (saved the liquid in a bowl for now) and tossed the meat back into the slow cooker with the onion bits etc... Mixed in 2/3 of a bottle of Bulls Eye Sweet and Sticky BBQ sauce (this is a bit less than I've used in the past, so healthier and not as sweet this time). I then stirred in a bit of the soup liquid until I had a nice moist consistency.
Fried up onions and mushrooms in a hot pan with some butter to caramelize them a bit.
Toasted hamburger buns with mozza slices on one side.
Loaded up the buns with tomato and caramelized onions/mushrooms, then a generous serving of duck meat.
Best EVER. I think that the caramelized onions/mushrooms were the key to push this recipe over the edge from "damned good" to "GREAT"!
As usual, served with slaw and beer, like all good things in life...
-Chef Croc
I used black ducks instead of geese time time. Instead of filleting off the breast meat I just tossed the whole skinned breast plate with upper wings still attached into the slow cooker (no legs - I save those for something else - stand by for that recipe ;D). Covered them with the usual onion soup mix and cooked on low for the day. Got home and just lifted out the bones - the meat basically fell off onto the cutting board. Shredded the meat as usual. I then strained the liquid from the slow-cooker to separate the last few bits of meat and onion bitsin the soup mix from the liquid (saved the liquid in a bowl for now) and tossed the meat back into the slow cooker with the onion bits etc... Mixed in 2/3 of a bottle of Bulls Eye Sweet and Sticky BBQ sauce (this is a bit less than I've used in the past, so healthier and not as sweet this time). I then stirred in a bit of the soup liquid until I had a nice moist consistency.
Fried up onions and mushrooms in a hot pan with some butter to caramelize them a bit.
Toasted hamburger buns with mozza slices on one side.
Loaded up the buns with tomato and caramelized onions/mushrooms, then a generous serving of duck meat.
Best EVER. I think that the caramelized onions/mushrooms were the key to push this recipe over the edge from "damned good" to "GREAT"!
As usual, served with slaw and beer, like all good things in life...
-Chef Croc
