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Good habitat management over the past few years has resulted in healthy populations
of ducks and geese, and some great waterfowl hunting!
So if you have a few birds in the freezer, you might consider trying this delicious recipe for wild rumake!
Mix together onion soup mix, Italian salad dressing, soy sauce, and water
and pour over thin-sliced strips of duck or goose breast meat.
Marinate for at least 8 hours, then drain.
Lay each slice of marinated meat on a half slice of bacon,
add a piece of onion and a piece of green, yellow or red bell pepper...water chestnut...or jalapeno pepper.
Roll and secure with a toothpick.
Grill the rumake over medium heat on a gas or charcoal grill.
The fat from the bacon will cause the fire to flame up,
so keep a close eye on it and push it around on the grill to keep it from burning.
Cook for 10 to 15 minutes, until the bacon is brown, and serve hot.
Another variation is to marinate the meat in teriyaki sauce
and then top it with finely chopped onion, green pepper and garlic powder to taste...
then roll it up, wrap it in bacon and cook it the same way.
The next time you’re looking for elegant hors d’oeuvres that will be a hit with all your friends...think wild rumake.