Wild Game Cooking Secrets: Part 2

In part one of this series, we discussed the best ways to prepare wild game for cooking. In part two, we look into the ulitmate cooking "rule" for ducks and other game, as well as a never-fail method for just about everything.

1. Cook Correctly. A few years ago, a man who has cooked thousands of ducks gave me a very sound piece of advice: always cook them very quickly, or very slowly. I tend to like the "very quickly" method, and often grill birds on a hot barbecue, where the cook time might be as short as a couple of minutes. But the slow method, in well-prepared stews and oven-baked dishes, is often tough to beat.
2. When in doubt... Although, I hate to admit it, when in doubt, deep-fry it. I've yet to serve a patron at one of my fish fries who doesn't like my deep-fried mallard appetizers. Vension, turkey, squirrel - any wild game - can be done the same way. Slice against the grain, lightly bread, deep fry, and coat with buffalo wing sauce (Red Hot and butter mixed). Dip in ranch dressing. Enjoy.