Solving the problem with Eiders
 

We bagged a bushel of Eiders this week and I was on a mission from god to find a palatable recipe.An absolute shooting gallery is in store for those who hit it right but many a hunter passes on these art deco beauties because of the admirable code of don't shoot what you don't eat and many people find them disgusting on the plate. Many shooters take the conservation approach of only shooting the drakes but I gotta wonder how many of those get eaten. Heard a lot of folks who say they give them to people on the docks but I never met one of these people. Guides love to give them to their unsuspecting new clients who are in for a surprise.

sooooooo .. that said the Maine forums are showing this recipe for SEa Duck Jerome below. Made it tonight and it is definitely a keeper as are all my Eiders in future hunts. Hint : make sure the strips are rare as it toughens when well done and trim the fat because it can give a hint of strong sea duck

Sea duck Jerome

Sea Duck Jerome, that makes the thick breast meat of
eiders taste like roast beef:
After a couple of soakings in cold water, marinate the breast meat
of two eiders in buttermilk for 48 hours.
Then cut the meat into ¼-inch strips.
Melt ¼-pound of butter in a large pan,
add three tablespoons of red currant jelly,
the juice of half a lemon, a
teaspoon of dry mustard,
and one cup of bourbon.
Bring the mixture to a hard boil,
add themeat,
reduce the heat, and simmer for three or four minutes.
Serve with wild rice and a robust
red wine and I guarantee you’ll never give away another eider duck.
[/B]

Eric: Thanks for that. It should work well with any stronger meat. Could you also add that into the recipe sub-forum? Can you clarify if the bourbon is for the cook during preparation or for sharing with guests or strictly for the birds??
Cheers,
Jack

there are some fine cooks on here...unforntuealy im not one of them...but im going to save this recipeaint got no eilders but maybe a wood duck or a possum...just joking about possum... charlie

Ain't nothing the matter with a young possum Charlie, I've ate a many of them.

DLH

I dunno about divers, never tried one, but coon, possum, cats and other road kill can be managed with adequate amounts of Bullseye Barbecue Sauce.

And I thought I was a hick!!!:rotf: Fred I prefer Curlies.

Jack
I posted on the recipe page. Thanks for the reminder.
Yes the whiskey goes in the pot strange as that may seem. Used Jim Beam because they didn't have Old Crow. I suggest though that putting it in the pot AND drinking a cup are in order. Maybe I should just list 2 cups of bourbon for ingredients -one for the pot and one for the cook.

Gotta agree. The cook deserves a shot as well.:)

The Right Reverend Gerald Droge and I are planning a possum cook up when I'm home around Christmas. We are currently in search of a nice young possum, the sweet potatoes and turnips are no problem.


Destry

"A cup for the cook"...? If I drank an entire cup of whiskey sauteed possum hide would likely taste good!

I drink at least a cup of whiskey a day, it and the cigars are what keeps me looking so young and fresh.

DLH

You'll have to post your possum recipe Destry. Have never tried it. Roadkill coon(not to worry; it was still warm)is as close as I've gotten and, at my grandmother's hand, that stew was great.

Reading this stuff is way better than TV

I should have included in my last post: It was especially amusing as I had mounted the coon as one of my Northwestern School of Taxidermy projects(remember them in the magazines?!)and it was on the end of our long dinner table, teeth bared in a growl and with mis-aimed eyes that reminded me of a well-known comedian at the time... Marty something?? At some point my sister commented on how good the stew was and asked what it was made from.... I told her it was from my buddy glaring at her from the far end of the table and she stopped chewing and looked at it then put her hand over mouth and ran to bathroom to "toss her cookies"... or her coon to be more accurate, much to our amusement, of course. True story, that I remind her of at irregular intervals, most often during large family dinners to maximize the entertainment factor. It just wouldn't do to let someone forget such a pivotal experience in their life now would it? Little wonder she has a gun leaning in every corner of her house to keep the coons out of her chicken pen.... if you can't count on your family for support, who can you, eh?

Great story Richard. My Dad was also a grad of the NW School. His diploma hung proudly in our living room and remains a strong memory from childhood. He got into taxidermy when a boarder shot a "pet" squirrel on the homestead. He wanted to have it mounted and learned the art well. Many years ago, I passed through Omaha Nebraska and just had to visit the school.
Cheers,
Jack

richard thats a good storey...i too would never let my sister forget....i too started taking those courses from north west threw the mail..i believe it was north west at least it was some school..i got as far as doing some birds but dropped the corse..have regreted it several times...still got the growling coon richard.... charlie

I think the growling coon met his fate in the jaws of one of our dogs and ended up seriously shredded..... I took that as my "failing grade" for that particular piece of taxidermy work; the dogs never bothered my shrieking Coopers hawk....