Want to learn to take your waterfowl or Sandhill Crane recipes to the next level?
We have two spots remaining for our January From Field To Table event in Texas. Come join Chef Albert Wutsch and our Wyld Gourmet, Margie Nelson for a great hunting and culinary experience.
Check out the menu:
Waterfowl Charcuterie Platter
Crane Boursin Liver Mousse
Cajun & Chorizo Sausage Sampler
Pickled Crane Heart
BBQ Duck
Smoked Crane Breast
Deviled Crane Ham
Accompaniments
Stone Ground Mustard
Crème Fraiche
Pickled Red Onions
Capers, Chopped Egg Yolk & Whites
Fig Marmalade
Pickles & Olives
Sriracha Cream
Duck Jambalaya
Bacon Wrapped Crane Breast Chops
Brandy Apricot Glaze
Whipped Cream Potatoes
Zucchini Noodles
Candied Beets
Prosciutto Crisp
Baguette Crisp & Melba Toast
Whipped Chive and Tarragon Butter
Demonstration Menu
Shanghai-Style Braised Sandhill Crane
Mango & Pineapple
Stir Fry Goose w Snow Peas & Oyster Sauce
On the Grill
Grilled Goose Breast w Roasted Garlic Gorgonzola Butter
Greg Ray
Founder
Outdoor Solutions
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