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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Speck....the one with feathers
It has been a while since I posted, so I figure I would throw one up here from the holidays. Nobody would eat wild fowl at my house until.....NOW. Speck 1.jpg Speck 2.jpg Speck 3.jpg I seasoned my speck and browned in bacon grease. I then threw in mushrooms and onion and wilted down. After about 5 minutes I added 2 cups of dark coffee and homemade blackberry port wine given to me by my uncle. I reduced by a quarter and then stuffed the cavity with apple wrapped in bacon. Covered and put in the oven at 300 for 2.5 hours. It fell off of the bone! Added a touch of corn starch to thicken the gravy and that is it. Sorry I didn't take pictures of the "after", but you were not missing a thing. A licked plate and pile of bones! |
#2
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If they don't want it I'll take the left overs ........
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#3
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Nice!!
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#4
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i will have to try that one. sounds like a winner in my book.
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#5
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Nice! I have 3 young specks I just froze last week that could use some love like that.
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#6
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That's exactly how I cook my birds. Can't beat it.
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