I took the breast off a mallard yesterday, split each side in half to butterfly it and put some olive oil and sprinkled it with some https://www.tonychachere.com/product/original-creole-seasoning/ and cooked it on a 500 degree grill for 1 1/2 minutes each side, sliced and served it with a dipping sauce of sour cream, mild horseradish and salt/pepper.

The leftovers got used for pizza topping.


Last edited by Pugs; 10/11/21. Reason: fix link
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