Cajun-Style Rub (especially good on game)
8 Tbs Hungarian paprika
1 Tbs cayenne
1 Tbs red pepper flakes
5 Tbs fresh-ground black pepper
6 Tbs garlic powder
3 Tbs onion powder
6 Tbs Kosher salt
3 Tbs dried oregano
3 Tbs dried thyme
Combine all ingredients and mix well. Store in an airtight container, such as a Ball or Mason jar. Will keep in a cool, dry, dark place for about 3 months – but it never lasts that long at our house.
This is the rub our MOM uses on chicken to knock the socks off the congregation at Wednesday Night Dinner, so don't think that it's only for wild game. However, it tastes so good, that if you already eat a lot of game, including rabbit, goose and duck – you will find this rub will make your life easier! Everyone – even people who say they don't like "wildness" will love your dishes. Use the leftovers in other recipes, such as jambalaya and gumbo to really take it over the top.
According to MOM, a double recipe will season 20 lb. of chicken pieces. Her whole recipe: Rub down the chicken and put it into full-size commercial roasting pans. Cover tightly with heavy-duty Reynolds Foil and place in a 400 degree oven for two hours. Turn the ovens down to 300 degrees, and cook for two more hours. Turn the ovens down to 200 degrees, and serve within two hours to about 50-60 of your closest friends. It works for her – MOM has a lot of friends – and you will too, when you cook like that. (NOTE: if you are cooking less than 20 lb. of chicken in one oven, you will not need so much time. If you're cooking, say, 10 lb. of chicken, cook at 400 for an hour, 300 for an hour, and 200 for not more than an hour to an hour-and-a-half. That will serve about 20 people. Yes, we always have leftovers: see Recipe section. )
OK – that wasn't grilling per se, but useful, none-the-less.
Use 1⁄2 cup of rub to season a whole goose, or two large ducks. Let them chill in the fridge for at least 2 hours. Then take them out, and score the skin with a sharp knife, leaving a cross-hatching – particularly over the breast.
Zest three oranges, and then stuff the cavity of the birds with the quartered oranges. Rub the zest under the skin and over to top of the skin as well.
Duck and Goose will cook "backwards" from most other meat because the goal is to have a crisp, brown skin when the meat is just done. Start the birds, breast side up on the cooler side of grill, about 350 degrees. Cook there, letting the smoke do it's work for about an hour. Then, add coals to the hot side of the grill, flip the breasts skin-side-down and let them go – don't move them around – until you have crisp grill marks on the breast – about 5 mins. Then, make a quarter of a turn, and leave for another 3 or so minutes, until you get a cross hatch pattern.
Remove the birds to an oven-proof platter and put them in a warm oven, at about 250 degrees, and let them rest while you get the table set – do not cover and don't rest for more than a few mins or the skin will get soggy again!
Brown and wild rice dressing with pecans
Romaine salad with orange slices and red onions (MOM's dressing – see Recipes)
Bread pudding with rum sauce