Maple Butter Sharptail

[Richard Flanders]

I am going to try this recipe on spruce grouse Jack, especially if I get one with spruce needles in the crop. And with duck and goose breasts also, which I have plenty of. I bet you could adapt it for woodcock. They are a dark meat and have strong flavor also. I found that out this winter when I ate the ones we got in Minnesota in October. Haven't eaten a woodcock since 1966 until these. I like the lemon juice soak for the apples before freezing idea also. I'm not going to tell my neighbor though; she just gave a bunch of us ziplocs full of hers as she was afraid they were getting to their limit on storage... First Fairbanks grown apple I've ever had.

[TARNATION !!!]

Await your report. Orange juice will also work to stop the brown caused from oxidation. But then you risk contradicting conventional wisdom that says you don't mix apples with oranges. I wonder what would happen
Cheers,
Jack

[gman]

I was just going to post a recipe and saw this. Being from Vermont maple syrup goes with everything.
Took a hen mallard, skin on, out of the freezer the otherday. Usually use the DU chessapeak BBQ duck recipe but wanted some thing different:

2 Tablespoones of pure maple syrup
1 Tablespoon Maple sugar
2 TBS butter
Heat until smooth
Cook whole duck at 375 for about 45 minutes (a little rare) basting every 10minutes.