Deer & Duck recipes

duck stir fry LITTLE ROCK (AGFC) - With deer season in full swing and duck season set to open Saturday, it's time to start thinking about how to prepare fresh game meat for the table.

Arkansas Game and Fish Commission field editor Trey Reid cooked a couple of wild game dishes for this past weekend's episode of "Talkin' Outdoors at the Corner Café." Venison Curry with Pumpkin is an exotic twist on an Arkansas classic, with a spicy and robust flavor that's sure to warm up the chilliest autumn night. Duck Stir Fry fuses Asian and Arkansas Delta cultures for a sweet and spicy take on a traditional meat and vegetable medley.

Both dishes are easy to prepare and sure to please.

Venison Curry with Pumpkin
1 pound venison, cut into 2-inch cubes
2 tbsp. curry powder
1 tsp. ground allspice
1 tsp. ground coriander seed
Salt and pepper, to taste
2 tbsp. vegetable oil
1 onion, chopped
2 large tomatoes, peeled and seeded
1 tbsp. tomato paste
3 garlic cloves, minced
8 ounces diced pumpkin (acorn squash may be substituted)
1 tsp. chile pepper paste
1 cup chicken stock
2 tbsp. cilantro, chopped
Toss the cubed venison with the curry, allspice, coriander, salt and pepper in a large bowl, coating evenly. Refrigerate, covered, for at least an hour. Heat vegetable oil in large pot over medium-high heat. Add the venison and cook until browned on all sides (about 8 minutes). Add the onion, tomatoes and tomato paste and cook, stirring frequently, until the onions are soft (about 4 minutes). Add the garlic and cook for another minute. Add the pumpkin (or squash), chile paste and chicken stock. Stir to incorporate and bring to a simmer. Reduce heat to low, cover, and simmer gently for 2 hours, or until meat is tender, stirring occasionally. Sprinkle cilantro on top and serve with rice.

Duck Stir Fry
2 duck breasts
Water, lightly salted
½ cup milk
¼ cup orange juice
1/3 cup corn starch
½ cup light corn syrup
2½ cups chicken broth
½ cup soy sauce
3 tbsp. white wine vinegar
1 tbsp. minced garlic
1 tsp. chile pepper paste
2-3 tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tsp. fresh ginger, chopped
½ cup carrots, chopped
½ cup snow peas
½ cup red bell pepper, sliced in thin strips
½ cup bamboo shoots
Soak duck breasts overnight in lightly salted water. Remove duck from water, drain, and slice into thin strips (a mallard breast should yield 7 or 8 strips). Soak duck strips for 6-8 hours in milk and orange juice mixture. Remove duck strips from juice and pat dry. Combine corn starch, corn syrup, chicken broth, soy sauce, white wine vinegar, garlic and chile pepper paste in a 1-quart jar with tightly fitting lid, shake to make stir fry sauce, and set aside. Heat vegetable oil over medium-high heat in wok or large sauté pan. Add the duck strips and stir fry for 3-4 minutes, to medium rare. Remove duck from pan and set aside to drain on paper towels. Leaving the drippings in the pan, add vegetables and stir fry until vegetables are colorful and tender but not limp. Add cooked duck strips to pan and stir, cooking another minute. Pour enough stir fry sauce over mixture to coat evenly, stirring until sauce thickens. Serve over rice.