Duck is one of my favorite wild game to hunt, to cook and to eat. Whether domestic pekin, muscovy or moulard, or true wild duck, it is flavorful, versatile, and, provided you cook it properly, lean. This recipe is really a summer recipe, but if you have a good supply of sweet corn, it will do fine anytime of year.
Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Heres one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin – the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.