For as long as I can remember, every duck season has its awesome day and the not so plentiful days.

Making a home cooked meal “duck blind style” can make those dreary days into memorable experiences with your hunting buddies.

The portions are big, and nobody is counting calories or looking for a stunning presentation. Here are a few of my favorites that you’re sure to love.

Duck Gumbo ½ cup vegetable oil 4 quarts boiling water 1 cup flour 2 bay leaves, crushed ½ cup chopped green bell pepper 4 ducks 1 ½ cups chopped yellow onion 2-3 teaspoons hot sauce ¼ cup chopped celery 1 cup chopped green onions 1 lb. smoked sausage 6 cups hot cooked rice Creole seasoning

Cook oil and flour in a cast iron skillet over medium low hear, stirring constantly, for 30-45 minutes or until dark brown.

Add bell pepper, onion, celery, smoked sausage, and sautee for five minutes.

Add water, bay leaves, and duck while stirring well. Reduce heat and simmer for one to two hours, stirring every 10-15 minutes.

Add hot sauce, green onions, and Creole seasoning for the last 15 minutes. Serve over rice and enjoy. Feeds 4-6 hungry duck hunters.

Venison and Brown Gravy 2 lbs. venison steaks, ½ in. thick Creole seasoning 2 cups all purpose flour Black pepper 1 ½ cups milk Salt 2 cups broth Oil for frying 1 cup sliced onion mashed potatoes

Season the steaks with salt and pepper. Add black pepper and Creole seasoning to the flour in a mixing bowl.

Toss steaks in the flour mixture and fry until golden brown in large iron skillet. Remove the steaks and allow the grease to drain off. Discard all but 4 tablespoons of grease.

Add 4 tablespoons of the flour mixture to the oil and stir constantly until medium brown. Add broth and stir until all lumps are smoothed out.

Gradually add milk until the desired thickness is reached. Simmer the steaks and onion in the gravy for about 30 minutes.

Season to taste and serve over mashed potatoes. Feeds 4-6 hungry duck hunters.