I love my freezer in the summertime!
I love my freezer in the summertime! The stores of all our successful fall and winter hunts are packaged there just waiting to come out for summer meals! Wild game is perfectly suited to grilling and the weather has been just right for firing up the charcoal. I make this guest favorite appetizer throughout the hunting season on Black Pearl’s indoor grill, but the flavor of natural charcoal in my Weber grill is the best. Use longer skewers for dinner kabobs. Keep in mind that wild game is lean and should not be overcooked. I sometimes partially cook the vegetables in the microwave for a minute or two before making the skewers to ensure that I do not leave the meat on the grill too long.
Duck and Sausage Spears.
Serves 12 to 18
2 teaspoons dried rosemary
2 cloves minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 duck breasts (boned and skinned)
3/4 cup red wine
1/4 cup canola oil
1 yellow onion
1 red pepper
1 yellow pepper
1 orange pepper
Bottled Italian salad dressing
1 pkg fully cooked smoked sausages
30 wooden skewers (4 1/2 inches long, soaked in water for 30 min.)
Mix the first 5 ingredients together in a quart sized Ziploc freezer bag. Cut the duck breasts into 1-inch chunks, removing any sinew or silver skin. Add to bag; remove air and massage to spread spices throughout.
Regrigerate for 2 hours. Add the wine and oil and massage again to distribute marinade. Return bag to the refrigerator and marinate overnight or up to 2 days.
Cut the onion and peppers into 1-inch cubes. Place in a quart sized Ziploc bag. Add enough salad dressing to cover and marinate several hours in the refrigerator.
To Make the Kabobs: Remove the duck from the marinade and discard marinade. Thread the skewers with duck, peppers, onion and sausage. Try to alternate meat and colorful vegetables. Grill over medium-high heat/coals for 3 minutes on the first side. Turn and grill another 2 to 3 minutes until vegetable are soft, but duck is still mediaum rare.