Written by: David Krawczynski, Deer Creek Lodge
Often this time of year, many of us who hunt have extra game in the freezer we need to use up. If you have any duck or pheasant in your freezer that you don’t know what to do with, the Famous Deer Creek Lodge Duck & Pheasant Hors D’oeuvres are your answer. Delicious.
Serves (8 to 10)
4 pheasant or 10 duck breasts; each breast makes 8 pieces
1/2 cup minced garlic
1 bottle pickapepper sauce
1 bottle tiger sauce
20 Tbsp. Cavenders greek seasoning
1/2 cup Italian dressing
1/4 cup Worcestershire sauce
1 package of bacon
1 package cream cheese
jalepenos (sliced, halved)
hickory wood chips (soaked in water)
Light grill and let coals get white.
Place wood chips on coals.
Thoroughly clean filleted duck breasts (removing all membrane, arteries, and “silver skin”) and rub heavily with minced garlic. Sprinkle liberally with Cavender’s, then combine garlic, Worcestershire, Italian dressing and tiger sauce and marinate at least 3 hours. Just before cooking, tightly wrap 1 slice of bacon around each breast, sliced jalapeños, small slice of cream cheese and pin with a tooth pick. Grill (preferably over charcoal) with heavy smoke until the bacon is golden brown. Breasts are best served medium rare. Do not overcook! Drizzle extra sauce over grilled breasts and serve hot. According to our guests, this is perhaps the best wild-game hors d’oeuvre to be found.
*Heavy smoke (we prefer hickory) 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 the duck!