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Bowfin

Waterfowl Meat Hamburger

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I am thinking of grinding my ducks and geese into hamburger and mixing with either fatty beef or pork. Anyone ever try this and have any suggestions? How's the taste?

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Ya know might make a good dish is to grind the duck or goose, add an egg and some crushed ritz crakers, make a golf ball size balls, roll them up in a piece of bacon, prepair wild rice, and cook them on the bed of wild rice in the oven. I bet that would very good. alot of people wrap the fowl in bacon and grill any way, this might put a new twist on the bird. one thing I did with my duck and goose was let them soak in a bath of salt water to leech out the blood, being so gamey. i noticed a significant taste difference.

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4 or 5 to 1 duck/goose to pork fat  (99 cents at cub, its got some meat on it but not a lot).  Grind it through the course grinder and then the smaller one.  Grind to pork fat frozen or half frozen otherwise it will "smoosh" in grinder.  Grind it separate and let it thaw before mixing it with duck/goose.   You can use beef fat also and I'm going to try that with some venison soon but haven't yet.

I did it with snow goose once and it worked for chili and spaghetti but the kids thought it was okay for real hamburgers but not as good as regular ground beef.  It was a texture issue more than a taste issue.  It seemed too dense for some reason?

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