Smoked Mallards

Ingredients:

• 2-4 whole dressed mallards, DO NOT REMOVE SKIN
• Cajun Injector Roasted Garlic Marinade
• KONRIKO(r) Creole Seasoning
• STEENS Pure Cane Syrup

Equipment:

• Indoor or Outdoor Smoker
• Deluxe Cajun Injector

Steps:

Inject 1/2 oz. of marinade into each breast. Season outside of mallards with KONRIKO Creole Seasoning generously. Place the mallards (belly side up) in a water smoker with apple, hickory wood chips or TABASCO(r) Wood Chips. Smoke for 1 hour. Baste or pour STEENS Pure Cane Syrup on mallard breasts while cooking. Smoke the mallards for an additional 2 to 2-1/2 hours. Serves 6 to 8.