Celebrate Game Meat Week with Waterfowlers’ Network 4th November 2024
Text: Lene Midtgaard
Photos: Colourbox & Lene Midtgaard
Graphics: FACE
The 4th to the 10th of November, it is game meat week! The purpose of the week is to bring together food lovers, conservationists and hunters to promote and celebrate game meat such as venison, pheasant, wild boar, and duck.
Read more: https://www.face.eu/game-meat-week/
Waterfowler’ Network celebrates Game Meat Week, and we will also use the opportunity to raise awareness about waterfowl, management and the importance of high-quality habitat for waterfowl and other species.
The top priority of Waterfowlers' Network is to encourage and facilitate the contribution of Northwest European hunters to cross-border management and sustainable use of huntable waterbirds and we believe that an important part of waterfowling is cooking a tasty meal with waterfowl, to share with family and friends.
If you want to try to cook game meat at home, there are a few things to keep in mind. Game meats tend to have a more intense flavor than meat from domestic animals, so they often pair well with robust herbs and spices. Marinating the meat or cooking it slowly can help tenderize cuts that may otherwise be tough due to the active lifestyle of the game species.
Game meats can be grilled, roasted, or stewed, and experimenting with spices and sauces can bring out their unique flavors and the meat can easily, with a little imagination, be used as an alternative to chicken, beef and pork.
Our partner organization BASC, have kindly allowed us to share a recipe with mallard, that we hope you will enjoy cooking.
Se more exiting recipes here: https://eatgame.co.uk/
Mallard Ducks with Wild Thyme and green Peppercorns
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4
INGREDIENTS
• 2 mallard ducks plucked, gutted and cut into pieces
• 1 tbsp sunflower oil
• 2 tbsp soy sauce
• 50 grams green peppercorns in brine drained
• 500 ml whipping or double (heavy) cream
• 10 sprigs wild thyme
• Salt
INSTRUCTIONS
1. Season the duck pieces with salt. Heat the oil in a large flameproof casserole (Dutch oven) over high heat, add the duck pieces and sear for 5 minutes until colored on all sides.
2. Reduce the heat, add the soy sauce and deglaze the casserole by scraping the cooking juices on the bottom of the casserole with a wooden spoon or fish slice (spatula) and incorporate into the soy sauce. Simmer for 5 minutes to reduce the liquid.
3. Add the green peppercorns and cream and simmer for about 25 minutes over low heat.
4. Add the thyme sprigs to the casserole, stir to mix, then serve.
RECCOMMEDATIONS FOR SERVING
Waterfowlers’ Network suggests that before adding the thyme, you add fresh baby spinach and frozen (or fresh) peas according to taste. Keep the casserole on the heat until the spinach has collapsed. Serve with pappardelle.
Please be aware that there can be pellets in the meat.
Bon appétit!