Pan Seared Wild Duck and Rabbit with white wine Garlic sauce, sweet cabbage, and cous cous.

[SportFishStaff]

That's whats on tonight's dinner menu.

I have shot photos of the different components and written down the recipes

I received 5 duck breasts and 1/2 a rabbit from my dad this past weekend. He is retired so I can depend on him to supply us with wild protein as my hunting exploits have slowed over the past 2 years.

My first task was to de-bone the ducks and rabbit and to use the bones for stock as a base to my sauce this evening

Stock Recipe:

Breast plates from 5 ducks and the bones of 1/2 of a cotton tail rabbit.
1 onion
1 cup celery
1/2 cup of carrots
3 cloves of garlic
12 peppercorns
2 cups dry white wine
3 qrts of water
pinch of tyme
pinch of rosemary
2 tbsp olive oil

Heat olive oil in heavy pot at least 2 gal capacity
brown your bones
rough chop all of the vegetables
add to the bones allow to cook for about ten minutes
add liquid and herbs
Simmer for a few hours reduce approximately by half


Breast with the plate still attached



I remove the bones and keep the double breast in tact
I won't need double breasts for this recipe but i reserved 2 and 1/2 breasts for another recipe




Brown your bones well before adding the veggies


stock at simmer

[SportFishStaff]

The cabbage recipe from the other day was healthy this is not....

Recipe
1/2 a large head of cabbage sliced fine
2 tbsps olive oil
3 cups of dry white wine
1/2 cup of raspberry blush vinegar
1 cup of sugar

Heat olive oil
Add cabbage
Add liquids
Add sugar
Slow simmer until almost all liquid is removed remainder of the liquid should be a syrup consistency
This will take a few hrs, do not boil you want a slow simmer

[SportFishStaff]

Take out your deboned duck and rabbit. Cut you breasts in half

Take saran wrap and put two pieces evenly spaced but far enough apart. using a meat mallet pound thin do to all the meat rabbit included







Combine in a bowl
a cup of flour
tbsp of garlic powder
pinch of parsley
tsp of white pepper

Heat 3/4 cup of oil in a cast iron skillet
Dredge meat in flour mixture and brown on both sides in hot oil
set aside on a paper towel lined plate keep warm



When all of your meat is cooked pour out most of the oil
leave the brown bits of meat and flour in the pan
Sauce
add two Tblsp of chopped garlic to cast iron pan with the oil and brown bits, brown quickly
add two Tbsp of lime juice
add 2 cups of your wine stock from earlier
simmer and allow to thicken

[Capt Josh]

This is the most dangerous forum on SF.com! Makes me dive for the refrigerator every time!!! Awesome looking recipe there amigo!

[SportFishStaff]

This is the most dangerous forum on SF.com! Makes me dive for the refrigerator every time!!! Awesome looking recipe there amigo!

Thanks Capt. Josh, Stayed tuned as there's plenty more where those came from!