Wednesday, January 14, 2015

Wednesday’s Helping: Black Tea Duck Variations

Brew it before cooking it

The Mixed Stew suggests using this recipe for roasting less common meat fare, such as duck, goose, pheasant, wild boar or even rabbit.  We think the brewed tea adds a slightly minty or herb flavor kick that lessens the gamey taste of each of these meat servings.  Also, remember that you can substitute the black tea with barley tea, chicken broth, or beef broth in a pinch. 

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