Dakota Country Magazine October 2016 Edition - Page 55

geese,” Szymanski says. A bonus to eating wild game is it can be a lean, healthy meat with less fat, especially after removing any fat. Sausages, however, tend to have more salt than burger. • Sharing the Meat Waterfowl hunters can also donate goose breast meat to Sportsmen Against Hunger. Some North Dakota commercial meat processors will accept goose meat for the program. A list of participating North Dakota processors is available on the North Dakota Community Action website, (www.capnd.org). Breast meat without identifying wing or head attached to the meat must be accompanied by written information including the hunter’s name, address, signature, hunting license number, date taken, and species and quantity taken. Information forms are also available at the Game and Fish website at gf.nd.gov/sah. Hunters will also need to fill out a form so processors can keep records on donated goose meat, the same as is required for processing any other type of wild game meat. No goose www.dakotacountrymagazine.com Duck Preparation When it comes to eating duck, Mike Szymanski is like many waterfowl aficionados -- grilling is the way to go. He selects ducks that tend to be a little on the fatter side, plucking and leaving the skin on when cleaning. When grilling duck, he suggests, cook it only enough so the meat is cooked through, not well done. It takes practice and depends on the size of the bird and grill to know when to get them off heat, he says. Waterfowl cooked too long tends to be tough and not very enjoyable, he describes. Remove meat from the grill while it still has a pinkish, medium appearance. The key to grilling success is minding the grill to avoid grease fires and letting duck meat rest about 5 minutes so it’s almost medium when cut away from the bone. It finishes cooking after removed from the grill. Many of the liquids build-up along the kee l bone, so it might look less done than it is when first cutting into the meat if it’s still on the bone. Pair grilled duck with provolone or Havarti cheeses, which also pairs well with smoked duck breasts. For that treat, Szymanski removes the “silver skin” along the breast, cures in brine, and smokes a couple of hours. “I always tell people, “don’t bite it, pull it like string cheese.” • carcasses or feathers are allowed inside processing facilities, so hunters are responsible for proper disposal and clean-up of carcasses. Visit the Game and Fish Department website for complete details. • Dakota Country, October 2016, Page 55