Duck Kabobs

Youth days for waterfowl season were last weekend October 8-9. If your junior hunter connected with any ducks over the weekend or you're just looking forward to the regular season, which opens October 22nd, try this simple recipe sure to please everyone.

Grilled Duck and Veggie Kabobs

recipe adapted and photo from allrecipes.com

4 skinned, boned duck breasts

2 yellow squash

2 cups of broccoli

1/2 pint of cherry tomatoes

2 Tablespoons olive oil

2 Tablespoons lemon juice

8 presoaked wooden or metal skewers

Marinade:

1/4 cup Worcestershire sauce

2 Tablespoons olive oil

1/2 teaspoon hot sauce

2 Tablespoons minced garlic

1/4 teaspoon black pepper

Cut the duck breast into 2" pieces. Mix the marinade ingredients together and coat the duck pieces in the marinade for at least 30 minutes or up to 24 hours.

Wash the vegetables and cut the squash and broccoli into 2" pieces, making sure there is room to put the skewer through. Toss in 2 tablespoons of olive oil.

When the meat is done marinading, thread the meat and vegetables onto the skewer, allow 1/4 - 1/2" space between the vegetables and the meat. Grill the skewers over medium high heat until vegetables have a slight char and meat is cooked through, about 3 minutes a side. Sprinkle with lemon juice and serve hot.

Pheasants until December 31

The hunting season is in full swing in Seneca County. If you have already tagged a big buck and/or have venison for the freezer, it could be fun to go out for pheasant. NYS DEC has some great information on the history of pheasant hunting, along with the regulations. Wild populations of pheasant can be hard to find, yet there are a few game preserves in the area that offer pheasant hunts, such as Whispering Pines.

Earlier in the season, a group of youth hunters went on a pheasant hunt and were then taught how to clean their birds and prepare "Pheasant Fingers". To read more about this hunt and see photos from the day's event go to Kuneytown Sportsmens Club website.

Here is the recipe for

Pheasant Fingers

2 T. flour
1-2 t. Cajun seasoning
1 lb. boneless, skinless pheasant breast cut into 3/4" strips
1 1/2 cups corn flake cereal
2 eggs

Preheat Oven to 350 degrees. Lightly grease baking sheet. Place flour and Cajun seasoning in resealable plastic bag. Place pheasant (3 to 4 strips at a time) in bag. Seal and shake to coat pheasant. Remove pheasant and lay on a plate. Place corn flakes in plastic bag and gently crush the cereal until you have finely crushed corn flakes. For "hot" fingers add 1/2 T. of Cajun seasoning. Lightly beat 2 eggs and place in shallow pan. Dip floured pheasant strips in egg and then place in corn flake bag and shake to coat pheasant evenly with corn flakes. Place pheasant on lightly greased baking sheet. Bake in 350 degree oven for 15 minutes, or until baked through and crispy on outside. Enjoy with your favorite barbecue sauce for dipping.