2 tablespoons Licorice fern root
2 tablespoons Gewurztraminer ice wine
3/4 cup Water
3 cups Dried alder cones
2 Wild grouse breasts, bone in and skinless
Juniper & Salal Berry Sauce:
1-1/3 cups Water
1-1/2 cups B.C. Pinot Blanc wine
3-1/2 cups Salal Berries
1-1/2 tablespoons Maple syrup
1-1/2 tablespoons Black peppercorns
8 Juniper berries
1-1/2 tablespoons Balsamic vinegar

In a small covered sauce pan, gently simmer fern root in ice wine and water for 20 minutes. Pour into a glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil, uncovered, on high until reduced to a thick syrup. Set aside.

Heat alder cones in a large aluminum foil lined sauce pan over high heat until they smolder. Reduce heat to low; place grouse breasts directly on top of the smoldering cones. Lightly brush the breasts with the fern root glaze; cover pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the bone and serve with Juniper-Salal Berry Sauce.

For the sauce: Pour 1 cup water and the wine into the bottom of a perforated double boiler. Place the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the double boiler.

To the salal syrup, add the maple syrup, peppercorns, juniper berries remaining water and balsamic vinegar. Bring to the boil and remove from the heat immediately; let stand an hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until needed. Yield: 2 Servings

5 pounds alligator meat
2 onions
2 bell peppers
3 stalks celery
3 Tablespoons House Seasoning
2 Tablespoons Accent seasoning
6 eggs
2 cans evaporated milk
6 cups bread crumbs

Cut alligator meat into thin strips. Place in large pot and cover with water. Let water come to a boil and add house seasoning and Accent. Cover pot and let boil for two hours or until tender. Add vegetables. Keep adding water as needed. Add remaining seasoning and cook until onions are tender. Let cool completely and add eggs, milk, and bread crumbs. Roll into 1-1/2-inch balls.

1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste

Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted). In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapeno. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.

1 pound tenderized alligator tail meat
2 green bell peppers
2 sweet onions
1 pound flour
1 can beer
Cajun spice

Cut alligator, bell pepper, and onions into 2-inch pieces. Thread them onto 10-inch wooden skewers, alternating pieces, with 3 of each per skewer. Kabobs should be about 6 to 7 inches long. Let the kabobs chill for about an hour. Pour beer into a bowl and beat until flat, then mix with flour (instead of water). Batter should be made thick enough to coat the kabobs about 1/4-inch. Blend in spices in batter according to taste. Deep fry in peanut oil about 3 inches deep at about 375 degrees F for approximately 2 to 3 minutes or until golden brown. Serve with honey mustard and enjoy. Makes: about 12 to 15 kabobs.

2 to 3 pounds Alligator meat
Tabasco Steak Seasoning
2/3 cup shortening
1 cup all purpose flour
1 cup shortening or oil
3 large onions (chopped)
6 ribs celery (chopped)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes (mashed)
1 (6-ounce) can tomato paste
1 tablespoon red pepper
1/4 cup green onion tops (chopped)
1/4 cup parsley (chopped)

Cut meat into small pieces. Remove all tallow. Season with steak seasoning. Brown meat in Dutch oven or black pot using 1 tablespoon shortening. Remove meat. Melt 1 cup shortening in pot and add flour. Make your roux, stirring until dark brown. Add Onion, celery and bell pepper. Sauté on low fire until onions are clear. Stir in tomato sauce and paste continue to cook 3 minutes. Add water gradually (2-3 cups at a time) until the consistency of gumbo. Cook 30 minutes. Add meat. Cover. Cook 60 minutes until meat is tender. Add onion tops and parsley, cover until served. Serve over rice. Makes 6 servings.

2 pounds ground Alligator meat
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup butter or margarine
1/2 cup flour
4 tablespoons chili powder
2 tablespoons salt
1/2 teaspoon cumin
2 cans tomatoes

Procedure: Stir butter and flour and brown lightly; add onions and celery and cook until soft. Stir in chili powder, salt, and cumin; add tomatoes, stirring to blend. Simmer gently (about 10 minutes). Stir often. Add alligator meat and cook until meat is done. Servings: 4

2 cups apple cider, divided
1/2 cup Duck Stock Reduction (recipe follows)
Salt and pepper to taste

In a medium saucepan, bring 1-1/2 cups of apple cider to a boil. Reduce the cider over high heat until it is reduced to 1/4 cup, about 10 to 15 minutes. Set aside. In a small saucepan, bring the stock and remaining 1/2 cup cider to a boil. Reduce over medium-high heat until 1/2 cup remains, about 10 minutes. Stir in the reduced cider and cook until the mixture is syrupy, about 3-4 minutes. Remove it from the heat and season with salt and pepper to taste. Set aside and reheat when ready to serve with roasted duck. Makes about 1/2 cup.

3 small Squirrels
3/4 cup Cooking oil
1/4 cup Lemon juice
2 cups Bread crumbs
1/2 cup Milk or cream
1 cup Sliced mushrooms, sautéed
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Onion juice
4 Tablespoon Bacon fat

Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with bacon fat. Roast uncovered in slow oven (325 degrees) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Yield: 6 Servings

2 (6-ounce) catfish filets
Salt & pepper to taste
2/3 cup chopped onion
2 Tablespoons minced fresh parsley
1 Tablespoon minced fresh cilantro
1 Tablespoon minced fresh thyme
8 bacon slices

Preheat broiler. Season catfish with salt and pepper. Combine onion with parsley, cilantro and thyme in small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 filet crosswise atop bacon. Spread with onion mixture. Top with second filet. Fold bacon slices over fish to enclose completely Holding hand on seam, turn fish over, seam side down. Broil until bacon is brown and crisp, about 8 minutes. Turn fish over with large spatula and continue to broil 8 more minutes. Remove bacon. Transfer fish to platter to serve. Servings: 2

6 ea Marsh hens, cleaned
3 slices Bacon, halved
1/2 cup Corn oil
Salt and pepper to taste
1/2 cup Flour
1 Onion, chopped
1 Garlic clove, chopped (opt.)
1 Can (10.5 ounces) beef bouillon or one envelope of instant beef broth in 1 cup water
1 Bay leaf

Soak marsh hens in vinegar and salt water for several hours. In a heavy Dutch oven, cook bacon until half-done. Remove and pour off the drippings. Add corn oil. Brown birds that have been seasoned with salt and pepper and dredged in flour. Add onion and garlic, cooking a few minutes longer. Cover each bird with a strip of bacon. Add beef broth and bay leaf. Bake at 300 degrees for 1-1/2 hours until tender.

4 Pounds Deer Ribs, trimmed
1 Cup Apple Vinegar
3/4 Cup Packed Brown Sugar
1 Tablespoon Olive Oil
1/2 Cup Catsup
1/4 Teaspoon Pepper
1 Teaspoon Minced Garlic
1 Teaspoon Liquid Smoke Salt Tony Chachere's

Parboil deer ribs in large saucepan for 2-1/2 hours, changing water once during cooking Cool. Trim to remove any fat. Place ribs in baking dish. Combine remaining ingredients in bowl, mix well. Pour over ribs. Simmer, covered, over low heat for two hours basting frequently and adding water if necessary. Servings: 4

Bear steak, 3-inch squares
Flour
Fat or oil
1/2 cup Water
1 teaspoon Salt
1/2 teaspoon Crushed bay leaf
1 Onion, chopped
1/3 teaspoon Garlic
Pepper, to taste

Marinade bear steak overnight; then dry and cut into 3 inch squares. Roll meat in flour and fry in small amount of fat until browned. Put the meat in a casserole and pour over it the remaining ingredients (mixed). Cover casserole and bake at 325 degrees about 1-1/2 hours. Add more water if needed.

6 ribs celery, coarsely chopped
3 each carrots, coarsely chopped
2 each medium onions, coarsely copped
8 whole garlic cloves
2 each whole bay leaves
20 each whole peppercorns
4 small bunches fresh thyme, left intact
16 sprigs fresh parsley, tops only
2 fresh complete clumps oyster mushrooms
2 whole shallots, halved
2 fresh rabbits, cut in thirds
4 (750-milligram) Madeira bottles (whole bottles)
2 pints veal stock, closer to a demi preferable Ingredients for the Tart
2 rabbits (shred the meat off the bone)
1 quart wild mushrooms, various, coarsely chopped
2 cups sun-dried tomatoes, coarsely chopped
2 cups artichoke hearts, quartered
1/4 cup fresh basil leaves, chopped
2 Tablespoons shallot, finely chopped
2 Tablespoons garlic, finely chopped
2 Tablespoons fresh parsley, finely chopped
1-1/2 cups fresh leeks, finely chopped
Salt and pepper to taste
1-1/2 cups veal demi
1/2 cup sauce from above preparation
1/2 cup heavy whipping cream
2 Tablespoons unsalted butter
6 ounces goat cheese, crumbled

4 each 5 x 5-inch puff pastry squares, rolled to 1/4-inch 2 each 3-1/2 x 12-1/2-inch tart pans, greased Braise the first 13 ingredients until the rabbit is very tender. Strain off all liquid and reserve back into the pan. Thicken with rabbit roux until medium consistency. Adjust seasoning if need be. Next, sauté the rabbit with the mushrooms, tomatoes, artichokes, basil, garlic, leeks, shallots, and parsley. Do this very rapidly as to keep the texture of the mushrooms and other vegetables. Add the sauce from the braising pan, veal demi, cream, salt, and pepper. Hold back a little of each of the liquids -- you want a nice coating over all. Add the butter at the very end.

Roll out the puff pastry and lay in the bottom of the tart pan. Add the mix from above and top with crumbled goat cheese. Bake in a 350-degree oven 20 to 25 minutes. Let set for approximately 10 minutes and serve on a bed of Madeira wine sauce. Use a little bit of Russian kale or baby blood beet tops for a garnish.

3/4 cups dried black turtle beans
1/2 cup dried red kidney beans
2 cups water
1 pound ground buffalo meat
1 small onion, diced
1 small green pepper, diced
1 dried red chili pepper, crumbled up into small pieces
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 cup fresh mushrooms, sliced
2 (28-ounce) cans whole tomatoes (including liquid)
1 (15-ounce) can tomato sauce
Rinse beans thoroughly in cold water. In a large, heavy saucepan, heat the beans and water to boiling and boil 3 minutes. Remove from heat, cover and let stand for 1 hour. Add enough water, if necessary, to cover beans and heat to boiling again. Reduce heat, cover and simmer for 1-1/2 hours. Beans should be tender.

Remove beans and liquid from saucepan and set aside, reserving the liquid. Brown the buffalo and onion in the saucepan. Add green pepper, red chili pepper, chili powder, and garlic powder. Add tomatoes and liquid, crushing each tomato as it is needed. Add tomato sauce and mushrooms.

Add beans and liquid in which they were cooked to meat mixture. Heat chili to boiling, reduce heat, and simmer about 2 hours, stirring occasionally. Serves: 6 to 8

Several pounds of skinned front paws
1 pound salt pork

Place paws in pot with water, cover and boil overnight with pork. Serve with salt and pepper.

2 duck legs
2 medium carrots, peeled, cut into chunks
1 small onion, peeled, cut into chunks
1 cup chicken broth
1/2 cup white wine
1 clove garlic, cut into slivers
Few black peppercorns
1 teaspoon fresh thyme leaves
1 tablespoon cornstarch, optional
1 tablespoon cold water, optional

Preheat the oven to 325 degrees.

Trim excess skin from the duck legs, cutting the skin to the shape of the meat on the legs.

Heat an ovenproof sauté pan with a lid over medium heat. Add the duck legs, skin-side down, and cook them until the skin is browned and crisp. Turn them over, then add the carrot and onion chunks. Cook a few minutes to brown the vegetables.

Add the chicken broth and white wine (the liquid should reach halfway up the duck legs; add more if needed), garlic, peppercorns and thyme. Cover the pan tightly with foil and cover it with its lid. (If you do not have a lid, a double thickness of foil tightly covering the pan will work.) Place the pan in the oven for about 45 minutes to 1 hour, or until the meat is very tender and is pulling away from the bone.

Remove the pan from oven and let the duck rest 10 minutes. Remove and discard the skin from the duck leg and shred the meat. (If desired, strain the pan juices through a fine sieve and place the juices in a small saucepan. Heat over medium heat and thicken with a mixture of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. The sauce from the pan juices makes about 1 cup.) Makes 2 duck legs.

4 pounds rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tablespoons butter
2 cups mushrooms, sliced
1 tablespoon cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
curry powder, to taste
salt and pepper
4 carrots, julienned

Marinate rabbit in brandy and orange juice concentrate overnight. Arrange rabbit in baking dish reserving marinade. In a skillet, melt butter and sauté mushrooms until barely tender. Add reserved marinade, garlic, curry, salt and pepper. Thicken with cornstarch/orange juice mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour. Add carrots and bake 1 hour longer.

6 boneless, skinless pheasant breasts (chicken breasts can be substituted)
50 milliliters (1/4 cup) olive oil
10 milliliters (2 teaspoons) freshly ground black pepper
75 milliliters (1/3 cup) chopped shallots
50 milliliters (1/4 cup) chopped fresh sage (reserve some for garnish)
7 milliliters (1-1/2 teaspoon) chopped garlic
15 milliliters (1 Tablespoon) unsalted butter
250 milliliters (1 cup) pearl barley
530 milliliters (2 cups, plus 2 tablespoons) apple cider
75 milliliters (1/3 cup) freshly grated Parmesan
75 milliliters (1/3 cup) cold unsalted butter, diced
1 apple, peeled, cored and diced (optional)
150 milliliters (2/3 cup) apple cider (for roasting)
225 grams (1/2 pound) fresh oyster mushrooms
22 milliliters (1-1/2 Tablespoons) vegetable oil
15 milliliters (1 Tablespoon) unsalted butter
Combine the olive oil, pepper, 1/3 of the shallots, 1/3 of the sage, and the breasts in a glass or stainless steel bowl. Marinate overnight.

To make the barley risotto: Sauté remaining shallots and garlic in 15 milliliters (1 Tablespoon) unsalted butter for 1 minute over medium heat. Add the barley, stir for 30 seconds, add about 400 milliliters (1 2/3 cups) of the cider and bring to a boil. Cover and cook in a 180-degree C (350 degrees F) oven for 20 to 25 minutes. The cooked mixture should be dry. Remove from the oven and stir in the remaining 130 milliliters (about 9 Tablespoons) of cider. Place barley over medium heat; add Parmesan and stir until melted. Add salt and pepper to taste. Stir in the cold butter, half at a time, until melted. Just before serving, add reserved sage and apple, if desired. Risotto should have a soupy consistency.

To cook the pheasant: Pour the 150 milliliters (2/3 cup) apple cider into a small roasting pan. Add the breasts, cover the pan loosely with foil and roast at 200 degrees C (400 degrees F) for 10 minutes, until the pheasant is slightly rare in the middle (10 to 12 minutes for chicken, or until cooked through). Meanwhile, sauté the oyster mushrooms over high heat in the vegetable oil for 2 to 4 minutes. Add 15 milliliters (1 Tablespoon) of butter; season with salt and pepper to taste. To serve, spread some risotto on each plate, top with mushrooms and place a pheasant or chicken breast on top. Serves: 6

3 (2-pound) pheasants
1/2 cup olive oil
6 cloves garlic, peeled and chopped
1 tablespoon soy sauce
1 cup heavy cream
2 cans cream of mushroom soup, (10 ounces) condensed
8 ounces fresh mushrooms
8 ounces butter
4 ounces flour
4 ounces pine nuts
8 ounces green grapes, cut in halves
4 shallots
4 fluid ounces dry sherry

STEP ONE: Preparation of the Pheasant -- With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic, soy sauce, and olive oil, overnight if possible.

STEP TWO: Preparation of the Dish -- Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and sauté over low heat until light brown. Remove from skillet and place pheasant on a heated platter. Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants. Serve with fettuccine.

*Great appetizer or light main course served with rice.

2 pounds of venison cut in cubes about 3/4-inch square (can use any cut. Cubes from shoulder roast may be used or boneless loin.)
2 pounds seedless grapes, red and/or green
Olive Oil
Knorr multi herb spice or some equivalent
8-inch wooden Kabob Sticks
Deep porcelain Bowl
Grill

The Venison should be cut in cubes the size of the grapes. Use any cut of meat. As soon as you cut the meat put it in the bowl with olive oil. The meat should be covered with oil at all times and stored in a refrigerator to prevent discoloration. As you prepare the brochettes start with a grape and alternate grape meat grape meat. Alternate colors of grape to give a more visual effect. Use five grapes and four pieces of meat per brochette (about 50 grams of meat). Always start and finish with a grape. This holds together better. The assembled brochettes will by very oily. They should be stored in a deep tray with wax paper between rows of brochettes. Sprinkle each with a spice as you prepare them.

Grill the brochettes on a hot bar-b-que. They should be turned constantly and grilled such that each visible side of a cube is seared and no red meat is showing. As always with venison, do not overcook. Serve immediately.

3 pounds buffalo stew meat
1 can mushroom soup
1 cup burgundy
1 package onion soup mix

Cube stew meat into 1-inch pieces. Brown in oil. Place ingredients in a covered casserole dish and bake 3 hours at 300 degrees. Serve over rice.

Note: Beef may be substituted.

4 to 6 pounds buffalo haunch
1-1/2 cups burgundy wine
2 bay leaves
1 cup finely minced onion
1/2 cup finely minced celery
2 Tablespoons parsley flakes
2 Tablespoons oregano
3/4 cup flour
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
4 Tablespoons oil
One 8-ounce can tomato sauce
4 strips bacon, crisp
1 small onion, sliced and separated into rings

Combine wine, bay leaves, minced onion, celery, parsley, and oregano. Pour over meat, cover, and marinate overnight. Take meat from marinade and reserve liquid. Dredge meat in seasoned flour. Heat oil in Dutch oven and brown meat on all sides. Combine marinade and tomato sauce and pour over meat. Bake 3 to 4 hours at 300 degrees or until meat is tender.

Note: When using beef, increase oven temperature to 325 degrees.

Remove roast from oven and slice, laying slices in shallow baking dish. Spoon sauce from Dutch oven over meat. Crumble bacon and sprinkle over top; arrange onion rings over all. Return to oven for 15 minutes. Serves: 8 to 10

1 Wild hog, hindquarters
1 cup Onions, chopped fine
1 cup Green peppers chopped fine
1 cup Celery, chopped fine
1 Tablespoon Garlic flakes
1 teaspoon Dry mustard
1 teaspoon Thyme
2 teaspoon Sweet paprika
2 teaspoon Black pepper
1 teaspoon White pepper
1 teaspoon Red pepper
2 teaspoon Salt

In a bowl combine seasonings; set aside. Rub the hog quarters thoroughly with 1/4 seasoning mix. Place the hog in a large roasting pan with a rack. Braise under a very hot broiler until brown. Remove from heat & set aside; retain drippings. In a large saucepan add the drippings. combine the remaining ingredients and add to the drippings, sauté at 450 degrees for 5 minutes. Remove from heat and set aside. Make numerous small slits in the hindquarters and place in baking pan. pour sauce over the leg and bake at 350 degrees, turning twice and basting frequently, until leg reaches your desired doneness. Yield: 1 Servings

4 duckling halves (12 ounces each)
1 cup blackberry preserves
2/3 cup granulated sugar
3 Tablespoons cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock

Preheat oven to 350 degrees F.

Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5 to 10 minutes on low heat, stirring constantly to avoid scorching. Coat each duckling half with 2 Tablespoons sauce. Bake in preheated oven for 25 to 30 minutes or until duckling is nice and crispy. Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tablespoon flour to 1 Tablespoon water for 1 cup sauce) Pour the remaining thickened sauce over cooked duckling and serve.

1 Wild hog, hindquarters
1 cup Onions, chopped fine
1 cup Green peppers chopped fine
1 cup Celery, chopped fine
1 tablespoon Garlic flakes
1 teaspoon Dry mustard
1 teaspoon Thyme
2 teaspoons Sweet paprika
2 teaspoons Black pepper
1 teaspoon White pepper
1 teaspoon Red pepper
2 teaspoons Salt

In a bowl combine seasonings; set aside. Rub the hog quarters thoroughly with 1/4 seasoning mix. Place the hog in a large roasting pan with a rack. Braise under a very hot broiler until brown. Remove from heat & set aside; retain drippings. In a large saucepan add the drippings. combine the remaining ingredients and add to the drippings, sauté at 450 degrees for 5 minutes. Remove from heat and set aside. Make numerous small slits in the hindquarters and place in baking pan. pour sauce over the leg and bake at 350 degrees, turning twice and basting frequently, until leg reaches your desired doneness. Yield: 1 Servings

2-1/2 pounds of venison, cubed
1 Tablespoon bacon fat or vegetable oil
1 large onion, sliced
1 cup water
2 garlic cloves, minced
12 ounces green chilies, diced
1 medium can of peeled tomatoes, chopped
2 teaspoons salt, or to taste
1/2 teaspoon ground cumin
1-1/2 Tablespoons flour
4 Tablespoons Water

Place fat or oil in a 5 quart saucepan and brown meat with the onion. Drain off the fat and stir in 1 cup of water and then add the rest of the ingredients except the flour. Let simmer for at least 1 1/2 hours, stirring often to prevent it from sticking or burning. Blend the flour with 4 tablespoons water and stir the mixture into the pot. Cook 10 minutes more until thickened. Serve with tortillas to help scoop up the sauce. This is also an excellent side dish with eggs for breakfast or in an omelet.

Cooking venison:

The only way I will cook venison is in the pressure cooker. I'm always afraid the venison will be a tougher meat, and I like it very tender. I just brown the meat in a little oil in the cooker, add some onion, and some beef broth (make sure there's enough liquid) probably 1 to 2 cups broth, add whatever seasonings you prefer, add some peeled potatoes, and carrots, put the top on, let it seal and cook for about 15 minutes once the weight starts jiggling. The meat is always so tender. Just falls apart. (To me it tastes like a Beef Roast.)

Once you get the hang of using a pressure cooker, it comes in so handy for quick meals (usually within an hour the meal is ready), all in one pot, and the meat is always so tender.

Glaze:
1-1/4 cups port wine
2 medium garlic cloves, peeled and cut into slivers
4 fresh thyme sprigs

Duck:
1 whole duckling, about 5 pounds; neck, giblets and all visible fat discarded; rinsed
Salt and ground black pepper to taste

For the glaze: In a small saucepan, bring all the glaze ingredients to a boil. Reduce the heat to medium-low and simmer until the glaze is slightly thickened and reduced to 1/4 cup, about 25 to 30 minutes. Remove and discard the garlic and thyme. Set the glaze aside until you are ready to use it.

For the duck: Set a V-rack in a large roasting pan and position the duck, breast side up, on the rack. Add water to just below the bottom of the duck. Bring the water to a boil over high heat, cover the pan tightly with foil (or pan cover), adjust the heat to medium to maintain a slow, steady boil. Steam, adding more hot water to maintain the water level if necessary, until the skin has pulled away from at least one leg.

For duck with very moist, tender meat and slightly crisp skin once roasted, steam the duck about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting.

To roast: Preheat the oven to 400 degrees. Place the roasting pan with the steamed duck on it in the oven and roast for about 45 minutes or until the skin is golden brown and crisp. During the last 10 minutes, brush the duck with the port glaze.

Remove the duck from oven and let it rest 10 minutes before carving. Makes 2 to 3 servings.

Note: If desired, substitute this glaze for the port glaze: 1 cup fresh squeezed orange juice, 2 tablespoons fresh lime juice and 2 tablespoons honey for the port. Omit the garlic and thyme. Follow the same directions as above.

4 pounds venison roast, cubed
3 pounds mild sausage
4 medium onions
1 garlic clove
2 green chilies
2 Tablespoons oil
1 beef bouillon cube
2 Tablespoons cumin
1/2 teaspoon dry mustard
Pinch of oregano
2 (12-ounce) cans tomato sauce
1 (12-ounce) can whole tomatoes
1 ounce vodka or tequila
2 (12-ounce) cans beer

Chop onions, garlic and chilies fine. Brown deer and sausage in small amount of oil. Add rest of ingredients. Simmer, covered for 2-1/2 hours, stirring occasionally. Simmer another 30 minutes without stirring. Canned beans can be an option.

1-1/2 pounds deer steak
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 teaspoon garlic powder
1/3 teaspoon pepper
1 teaspoon onion powder
Red pepper to taste

Slice steak across grain 1/3-inch thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours. Serves: 10.

2 pounds Venison, cubed
Flour
1/2 can Corn
2 Sliced carrots
1/2 can Peas
1/2 can Stew starter
1 can Cream of mushroom soup
1/2 can Small onions
2-1/2 cups Water

Roll venison in flour and brown. Put all ingredients in a crock pot. Cook on high 2 to 3 hours, then low for 8 hours. Yield: 4 Servings

Dove (allow at least 2 per person)
Salt, pepper and Worcestershire to taste
Bacon (1/2 slice per bird)

Sprinkle dove with salt, pepper and Worcestershire. Wrap each dove with bacon. Secure with toothpick if necessary. Cook over a medium fire until done, about 20-30 minutes. Turn occasionally.

Variation: Wrap 1/2 strip of bacon around a water chestnut and a boneless dove breast. Season lemon butter with Worcestershire sauce and baste frequently. Cook on grill or broil until bacon is done.

1 duck breast
4 jumbo shrimp
8 ounces spring mix lettuce
3 slices Bermuda onion
1/4 cup red wine vinegar
2 cloves garlic, chopped
Black pepper to taste
Brandy Mango Sauce:
2 Tablespoons olive oil
1/2 cup Chardonnay
Juice of 1/2 lemon

Toss spring mix lettuce with red wine vinegar and black pepper. Place in center of plate forming a mound. Sauté duck breast in pan with 1 tablespoon olive oil until skin is golden brown. Finish cooking in a 350-degree oven for 10 minutes. Sauté shrimp in 1 tablespoon of olive oil and add garlic, wine, and the juice of 1/2 lemon. Cook until reduced. Place shrimp around lettuce. Slice duck breast and place a couple of slices between each shrimp. Place onion slices on top of lettuce mound. Pour brandy mango sauce over shrimp and duck breast. Serves: 1.

2 duck breasts with skin (about 8 ounces each)
Salt and pepper to taste

Glaze:
1 cup cranberries, fresh or frozen
1/3 cup orange juice
1/2 cup orange marmalade
2 ounces bourbon whiskey
1/4 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chilled butter, optional

Preheat the oven to 400 degrees.

Trim the duck breast skin to the shape of the meat. Score only the skin of the duck breast in 1/4-inch intervals, without cutting into the meat. Rotate the breasts and score again, making a cris-cross pattern. Season with salt and pepper to taste, or with other seasonings or marinades as desired.

Preheat a griddle to 325 degrees or a nonstick skillet on low to medium-low heat.

Cook the duck breasts skin side down for 8 to 12 minutes or until the fat is rendered and the skin is crisp and brown.

While the duck cooks, prepare the glaze. In a medium saucepan, place the cranberries, orange juice, orange marmalade, bourbon and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes, stirring occasionally. Season with salt and pepper to taste. If desired, remove the glaze from the heat and whisk in the chilled butter for a richer sauce.

Turn the breasts over in the skillet and cook them another 1-2 minutes. Remove the breasts to a baking sheet (if the skillet is not ovenproof) and place them in the oven for 3-4 minutes or until the internal temperature reaches 160 degrees.

Remove them from oven and let them rest 2-3 minutes before slicing them into medallions. Makes 2 servings.

Note: The glaze makes enough for six servings, about 3 tablespoons per serving. Adjust the number of breasts if desired.

4 ducks, well cooked and boned
1 stick oleo
1 cup flour
4 medium onions, chopped
1 bunch celery, chopped
1 large bell pepper, finely chopped
3 cloves garlic, minced
1 bunch green onions, chopped, including tops
1 can (5 ounces) tomato taste
2 cans (20 ounces each) tomatoes
2 teaspoons MSG
2 tablespoons parsley, chopped
1 teaspoon oregano
2 tablespoons salt (or to taste)
1 teaspoon thyme
1 tablespoon black pepper
2 tablespoons file
1 teaspoon red pepper.

In a large saucepan, make a brown roux with oleo and flour. Add 2 quarts skimmed duck broth or water, mixing well. Add the rest of the ingredients. Simmer 2 hours, stirring often. Serve over cooked rice.

Neck and giblets from 1 duck
1/2 teaspoon salt
8 black peppercorns
Water to cover

In a medium saucepan, combine all the ingredients and cover with water (about 2-1/2 cups). Bring to a boil, reduce the heat to cook at a bare simmer and simmer 1 hour. Strain the mixture into a small saucepan, discarding the solids. Reduce the liquid over medium heat until 1/2 cup remains, about 10 to 15 minutes. Makes 1/2 cup.

2 cups sweet vermouth
18 dried figs, cut in half
2 tablespoons olive oil
8 duck legs
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups veal or duck stock
8 small potatoes, peeled and boiled until tender
12 fresh figs

In a bowl, combine vermouth and dried figs and let marinate overnight. In a large skillet, heat olive oil over medium-high heat. Place duck legs, skin-side-down, in hot pan. Sear until well browned on both sides. Remove duck from skillet and pour off fat. Return duck to skillet and season with salt and pepper. Add the vermouth and figs and simmer until liquid is reduced by half. Add the chicken stock and veal stock and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour.

Remove the duck to a platter and keep warm. Skim off the fat. Place liquid and the figs in the bowl of a food processor and process until smooth. Serve 2 duck legs per person, and pour some of the sauce over the top. Serve 2 potatoes per person and garnish with 3 fresh figs. serves 4

Confused about which poultry to buy? Younger birds are more tender and best suited for roasting, baking grilling, sautéing and frying. Here's what to look for:

for Chicken:
Rock Cornish game hen, broiler, fryer, roaster and capon.

for Turkey:
young turkey, fryer roaster, young hen, and young tom

for Duck:
duckling, young duckling, broiler duckling, fryer duckling, and roaster duckling

for Goose: young goose

Once a rare bird in all but the most elite restaurants, duckling now appears regularly on menus of all kinds, from trendy bistros to more middle-of-the-road establishments.

Chefs love its versatility, gourmet cachet and robust flavor. But few of the rest of us have any experience preparing it.

As a result, duck seldom crosses the road from the restaurant to the home kitchen -- a characteristic that makes it all the more appealing as the centerpiece of a special dinner.

Duckling sounds just exotic enough to make the meal memorable. And as a dark meat, it pairs beautifully with other rich, seasonal and assertive flavors, from cranberries and sweet spices to port wine and wild mushrooms.

"Fruit and game are a natural marriage, but the beauty of duck is that it has enough character and flavor that you can approach it from many perspectives," says Clark Raines, corporate chef for Maple Leaf Farms of Milford, Ind., the nation's largest duckling producer.

"It goes with all kinds of Asian flavors; it will stand up to Indonesian spices; it's great with curries. It has much more flavor and intensity than chicken and turkey." Cooking a duckling, however, isn't exactly like preparing its more pedestrian poultry cousins.

"The secret in preparing a duck is handling it properly, so you can render the fat," Raines says. "There are all different kinds of techniques, most of which require piercing the skin or making small cuts in the skin to let the fat escape."

That fat layer under the skin -- the duck's insulation from cold weather -- does not extend into the meat, however, and skinless cooked White Peking duck breast actually has less fat per ounce than white skinless chicken, says Peggy Tsevis, a registered dietitian for the Duckling Council, the industry's trade group. A 3.5-ounce serving of skinless breast contains 2.5 fat grams and 140 calories, she says.

White Peking -- once known as Long Island duckling, because so many were grown there -- is the breed typically served in restaurants.

Duck cookery is not especially difficult, says Raines, who trained at the Culinary Institute of America. It's really just a matter of knowing a few tricks -- which he is happy to share.

One of the first decisions you'll have to make is whether to roast the duck whole or cut it into parts so you can pan-sear the breast, the most succulent and highly prized part.

The simplest method is roasting the whole bird.

First, Raines says, prick the thicker parts of the duck's skin -- the breast and some thigh areas -- with the point of a paring knife to let the fat escape during cooking; cut into the fat but not down into the flesh. Rub the bird with salt and pepper and put it on a V-rack in a shallow roasting pan. Then add a small amount of water or stock to the pan to catch the dripping fat and keep it from spattering the oven.

A rack is essential, Raines says; it lets the fat drip away from the bird and the skin become crisp.

Frozen whole-body ducks, like turkeys, come with thawing and cooking instructions, including a time-and-weight cooking chart. A 6-pound duck roasted at 350 degrees should take about 21/2 hours; it will serve two to three people.

"For the final 15 minutes of cooking, I like to go up to 450 degrees to crisp the skin; be sure to check that you still have moisture in the pan," he says.

This straightforward roasting procedure is the European method.

It's well-suited to dishes in which the bird will be featured with a flavorful sauce.

But, as Raines notes, there's more than one way to cook a duck.

The Asian method, which some chefs prefer, uses a two-stage process in which the whole bird is steam-cooked over water, then allowed to cool and rest before being oven-roasted at high heat. Before steaming, the duck is rubbed generously with salt and other seasonings to dry the skin.

"The Cook's Illustrated Complete Book of Poultry" (Clarkson Potter, $32.50), which compared several cooking methods, advocates the twice-cooked method, even though it takes a least a day to complete.

The skin is crisper and the bird is even less fatty than with regular oven roasting, the book's authors found.

Duck prepared this way can also be paired with a sauce.

What many diners want most, however, is the rosy breast meat, cooked medium or medium rare, sliced crosswise into tender medallions and paired with a flavorful sauce for an elegant entree.

As corporate chef for Maple Leaf Farms, Raines has tried the bird in hundreds of ways. What's his favorite? "I really enjoy just a salt-and-pepper duck breast, scored, the skin nice and crisp, done just right. ... Just to taste the wonderful, succulent flavor of a well-prepared duck breast is very nice."

4 Slices bacon, halved
1-1/2 pounds Elk or beef chuck steak, trimmed and cubes
1 quart Water plus 1/2 cup
1-1/4 cups Chopped onions
2 Bay leaves
1 teaspoon Salt
3 Potatoes, peeled and diced
2 Carrots, peeled and diced
1 large Turnip, diced
1/4 cup Acorn meal or finely ground hazelnuts

1/2 cup Acorn meal or finely ground hazelnuts
1/2 cup Whole wheat flour
1-3/4 teaspoons Baking powder
1 Egg, beaten
2 tablespoons Milk
2 tablespoons Vegetable oil

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1-1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Yield: 6 Servings

2 pounds elk meat, cubed or sliced
2 Tablespoons butter
1 envelope onion-mushroom soup mix
1 medium onion, sliced
One 8-ounce can mushrooms
2 cups milk
2 to 4 Tablespoons cornstarch
1/4 cup cold water
1/2 to 1 cup sour cream
1/2 teaspoon garlic powder (optional)

Brown meat in butter and sauté with onion. Set aside in a separate dish. Add milk and scrape browned bits from pan bottom over low heat. Stir in soup mix, mushrooms, and garlic powder. Dissolve cornstarch in cold water (the amount of cornstarch used will determine thickness of gravy.) Stir into milk mixture and heat until thickened. Add sour cream to taste and add meat. Heat gently; do not boil. Serve over rice or noodles. Serves: 5 to 6

2 pounds elk steak
All-purpose flour
2 tablespoons butter or margarine
1 can (15 ounces) tomato sauce
1/2 cup red wine or beef broth
2 tablespoons Worcestershire sauce
1/2 cup diced onion
1/2 cup diced green pepper
1 can (2-1/4-ounces) sliced ripe olives, drained
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices Swiss cheese, optional
Cooked noodles

Dredge elk steak lightly in flour; shake off excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients; pour over steak. Cover and bake at 35o for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles. Yield: 4 servings.

Note: Beef round steak can be substituted for elk.

1 Goose
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Hyssop (or mint)
1 teaspoon Savory
1 Pear, hard; peeled, cored & chopped
1 Quince; pared, cored & chop
2 Garlic clove; finely minced
1 cup Grape, seedless
1/4 cup Bread crumbs
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 cup Vinegar
1/4 cup Wine, red
1/2 teaspoon Salt; or to taste

Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable). Pour over the goose, or serve separately. Yield: 8 Servings.

Venison and Marinade
3 pounds boneless loin (strip loins) (approximately 5 -6 ounces per person)
2 cloves minced garlic
2 medium shallots sliced
1 tablespoon fresh picked thyme
1/4 cup olive
1 teaspoon fresh ground black pepper

Root Vegetables
6 medium red bliss potatoes, boiled, peeled, and diced
3 medium red beets, boiled, peeled, and diced
2 medium celery roots, diced and boiled
4 medium turnips, diced and boiled
2 medium carrots, diced and boiled
Salad Dressing and Garnish
4 medium red onions, sliced julienne
3/4 cup virgin olive oil
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
2/3 cup chicken stock
6 scallions, sliced thin
4 tablespoons cilantro, chopped
salt and pepper, to taste
2/3 cup chopped arugula
lime juice
1 granny smith apple (optional), cut into thin strips & tossed with lime juice
2 tortillas (optional) sliced into thin strips and fried crisp

Combine all marinade ingredients in a bowl. Rub mixture all over strip loins, wrap in plastic wrap, and refrigerate overnight.

Cook all of the root vegetables individually in salted water until tender but not soft. Test by tasting. Drain the water and cool off on a sheet pan. Prepare the dressing for the root vegetables in a medium skillet. Sauté the onions in the olive oil over medium heat for one minute, stirring with a wooden spoon. Stir in the Dijon mustard, red wine vinegar, then add the chicken stock. Bring to a boil, then season with salt and fresh pepper. Toss the root vegetables and the warm dressing in a stainless bowl (leave out the beets for later). Cover the salad and let stand at room temperature until needed.

Unwrap the loins, and season with salt and grill over medium heat until medium rare, 3-4 minutes on each side, and let rest. Toss the cilantro, scallions, and beets into the salad, adjust salt and pepper if necessary. Spoon salad on plate. Slice meat over salad. Garnish with arugula, apples, and tortillas if desired. Serves 8

Duck Breast Fillets
Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)

Thaw fillets in refrigerator over night. Soak fillets in salt water and ice at for at least 20 minutes - repeat this step at least twice. Wrap edge of fillets with slice of bacon, use toothpicks to hold in position. Place fillets in container with enough dressing to completely cover them, add garlic powder/black pepper to taste and allow to marinade for 24 hours. Cook fillets desired level (medium is very good). Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot. There are any number of excellent marinades for duck - Teriyaki sauce w/ Pineapple Juice, Dales w/a shot of bourbon, and a splash of regular (sugar, caffeine, colorings, - the real thing) Coke , Sweet and sour sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

Port and Cherry Sauce:
8 ounces sun dried cherries
1/4 cup port
1/3 cup water
1/4 cup chicken stock
1/4 cup raspberry vinegar
1/4 cup butter
1/4 cup minced shallots
2 cups heavy cream
Kosher salt and freshly ground black pepper

Roasted Garlic Puree:
4 heads garlic
1/3 cup melted butter
1/3 cup olive oil
Kosher salt and freshly ground black pepper

Creamy Polenta:
3 cups chicken stock
1 cup heavy cream
1 cup water
3 tablespoons roasted garlic puree
1 teaspoon kosher salt
1 cup cornmeal

6 duck breasts, deboned with skin on
Kosher salt and freshly ground black pepper

For the sauce: In a small bowl, combine cherries and port. Cover and chill
overnight. In a saucepan, combine cherry mixture, water, chicken stock,
vinegar, butter, and shallots. Cover and simmer over low heat until cherries
have absorbed most of the liquid. Place mixture in the bowl of a food
processor and process until smooth. In a saucepan, add the cream and reduce
by half over medium-low heat. Stir in the cherry mixture and simmer over low
heat until sauce is slightly thickened. Season to taste with salt and pepper.

For the garlic puree: Preheat oven to 250 degrees F. Remove the papery outer skins from the garlic, leaving whole heads intact. Slice 1/4-inch off the top. Place in a small baking dish and drizzle with butter and olive oil.
Season with salt and pepper. Bake for about 2 hours, basting occasionally, until garlic is very tender. Remove from oven and cool. Squeeze garlic from skins into the butter and oil mixture. Mash until smooth.

For the polenta: In a large heavy saucepan, combine chicken stock, cream,
water, garlic puree, and salt. Bring to a boil over medium-high heat.
Whisking constantly, slowly add the cornmeal in a thin stream. Continue
whisking until mixture is slightly thickened and creamy.

Prepare the grill. Season the duck breasts with salt and pepper. Place duck skin-side-down on the grill. Cook for about 10 minutes on each side. To serve, ladle polenta onto a plate. Slice the duck breast across the grain and arrange the meat in a fan shape on top of the polenta. Ladle sauce over duck and serve. Serves 6

1 each Boneless Quail
Marinate in olive oil, garlic cumin, fresh chopped herbs;
mint, oregano, basil and thyme
Julienne cucumber
cilantro - chopped
rice vinegar
sugar
salt and pepper to taste

Apricot Herb Dressing
4 ounces slice sun-dried apricots
1 each apricot marmalade
1 cup of orange juice
1/2 cup dry sherry
2 teaspoons chopped mixed herbs
1/4 teaspoon cumin
1 teaspoon olive oil
2 teaspoons minced garlic

Combine in a bowl: Julienne cucumber, chopped cilantro, rice vinegar and sugar; salt and pepper to taste. Grill quail and place on a bed of Julienne cucumber and chopped cilantro mixture and drizzle apricot sauce around rim of the plate. Garnish each with fresh dill.

Apricot Herb Dressing
In a sauce pot, combine oil, garlic then add sherry and reduce to half. Add cumin and marmalade. Let it cook and then add mixed herbs and O.J. and bring to a boil. Reduce heat and let simmer until sauce is thickened. Remove from heat and add sun-dried apricots.

4 (8-ounce) pieces ostrich loin
4 ounces bacon
Salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary

Wrap the bacon slice around each ostrich loin, sandwiching in the rosemary sprig. Skewer with a wooden toothpick. Sprinkle with salt and pepper. Sear the loin in a hot skillet and place in a 375 degree oven. Cook to medium, no more. Brown the shallots in the searing pan and add the lingonberry jelly and chicken glaze. After removing the ostrich loin from the oven at medium, remove the bacon and slice down into very thin strips. Top with lingonberry glaze.

Vinaigrette
Ingredients
1 cup white balsamic vinegar
2 cups extra virgin olive oil
2 Tablespoons chopped shallots
1 Tablespoon chopped garlic
2 Tablespoons chopped fresh herbs (sage, rosemary, thyme)
salt and pepper to taste

Place all ingredients in a bowl except the olive oil. Mix well with a whisk. While continuing to whisk the ingredients, gradually add the olive oil until it is incorporated. Set aside.

GRILLED QUAIL
4 to 6 quail, depending on number of guests
Marinate the quail in 1/4 cup of the vinaigrette for approximately 20 minutes. Remove and grill quails on high heat approximately 4 minutes until they are medium rare.

SALAD
1 pound mixed field salad greens, washed and dried
Arrange the salad greens on warm plates. Cut the quail in quarters. One whole quail for each salad. Arrange on plate. Make sure vinaigrette is well mixed and spoon over each salad. Serve.

12 quail
6 fresh rosemary sprigs cut in half, OR 12 fresh sage leaves
Freshly ground black pepper
12 thin slices pancetta (about 1/4-pound)

Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.

Open the cavity of each quail and stuff with half a rosemary sprig or sage leaf and a pinch of black pepper. Wrap a slice of pancetta around the breast of each quail, securing it with a sturdy toothpick stuck directly through the body.

Place the quail on the grill and cook, turning occasionally, until golden brown on all sides, about 35 minutes. Serves 6.

Several handfuls of fresh rosemary, oregano, and marjoram sprigs
1 rabbit (about 3 pounds)
4 links Italian sausage, cut into 1-inch pieces
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
Salt and freshly ground black pepper
12 paper-thin slices prosciutto (about 1/4 pound total)
4 (10-inch) wooden skewers
Olive oil for basting

Prepare a low charcoal fore or preheat gas grill for 15 minutes on low. Toss several handfuls of mixed fresh herb twigs onto the fire.

Because there is not an abundance of meat on a rabbit, slice the meat very close to the bone, using both a boning and paring knife and trying to keep the pieces as large as possible. Put the rabbit and sausage pieces in a bowl and toss with the parsley, rosemary, and salt and pepper to taste.

Lat a piece of rabbit on a section of a paper-thin prosciutto slice and roll up. Skewer the rolled-up rabbit with a sage leaf and a sausage piece, in that order, until all the ingredients are used up.

Place the skewers on the grill and cook, turning occasionally, until golden brown, about 1 hour. Baste with olive oil during grilling. Serves 4

Brochettes
Marinade (recipe follows)
2 pounds Bluebonnet Farms Venison shoulder roast, cut into 1-1/2-inch cubes
4 baby artichokes, halved
2 red, yellow or green bell peppers, roasted, peeled and sliced
Marinade
3/4 cup olive oil
3 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon red Chile flakes
Salt and pepper
Marinade: Combine olive oil, basil, lemon juice and red chili flakes. Add salt and pepper to taste.

Brochettes: Prepare Marinade. marinate venison and vegetables 30 minutes. Thread each skewer with venison, artichokes, and peppers, alternately. Grill over high heat 5 to 6 minutes, turning once. Venison should be rare. Brush with marinade just before serving. Serves 8.

8 venison loin chops
salt & pepper
Grilling Oil
1 pint olive oil
4 cloves garlic, browned
1 sprig rosemary
1 sprig thyme
2 teaspoons black peppercorns
Grilling oil: Combine all of the ingredients and steep for 12 hours.

Prepare grilling surface by rubbing lightly with oil. Season chops with salt and pepper. Baste then with grilling oil (below). Grill chops over high heat, basting always after turning. Let meat rest for two minutes before serving. Serves 4

1 Tablespoons vegetable oil
1 large onion, chopped
1/2 cup bread crumbs
3/4 pound ground pork
1-1/2 pounds ground venison
1/3 cup milk
1 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/3 cup plum jam
2TABLESPOONs bourbon
1 egg

Preheat oven to 350. Lightly oil 9 x 5 x 3-inch loaf pan, set aside. Heat oil in skillet, add onion, cook, stirring until softened. Transfer to large bowl. Cool to room temperature. Add both meats, bread crumbs, milk, salt, sage, allspice, pepper, jam, bourbon and egg. Mix well. Bake for 1 hour or until cooked completely. Cool 10 minutes in pan. Carefully drain. Invert loaf onto a plate and serve.

2 pounds ground elk
1 pound red or pinto beans
2 medium cloves garlic, finely chopped
1 large onion, chopped
1 medium green pepper, chopped
1 (28-ounce) can tomatoes, including liquid
1 (16-ounce) can tomato sauce
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons ground cumin
2 Tablespoons unsweetened baking cocoa
2 to 4 Tablespoons chili powder
2 Tablespoons flour

Bring beans to a boil in 1 quart water. Turn off heat and soak 3 hours, covered. Drain, cover beans with water, and bring to a boil, then turn to simmer and continue cooking. In a skillet, sauté elk until almost done. Add onion, garlic, and green pepper. Sauté until onion is clear. Add flour and stir until flour forms a paste. Add tomatoes, tomato sauce, and water. Stir until well mixed. Add remaining spices and cocoa. Bring mixture to a boil and simmer for 15 minutes. Add to cooking beans and continue cooking until beans are tender. Add water as needed during cooking. Stir often. Serves: 5 to 6.

Roast
2 to 4 pound Bluebonnet Venison shoulder roast
1 to 2 tablespoons dried provencal herbs (basil, thyme, rosemary, oregano, sage, marjoram)
1 to 2 pound thick-sliced bacon
1 cup Raisin berry Relish

Roast: Rub roast with herbs. Wrap roast with overlapping bacon slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisin-berry Relish. Place in preheated 500 degree oven. Reduce heat to 400 degrees; roast 15 minutes per pound. Serve rare with additional Raisin-berry Relish. (One pound venison provides four servings.)

2-1/4 cups golden raisins
2 cups orange juice
1 cup water
1/2 cup sugar
1/4 cup lemon juice
3 cups (12 ounces) fresh or frozen cranberries
1 tablespoon orange peel

In 3-quart saucepan combine raisins, orange juice, water, sugar and lemon juice. Bring to boil over high heat, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Add cranberries and orange peel. Return to boil; simmer about 10 minutes until liquid barely covers solid ingredients. Cool. Store, refrigerated in covered container up to one month. Makes about 4-1/2 cups.

2 pounds lean stew meat (venison)
1-1/2 cups suet or shortening
4 cups apples, peeled, cored, and chopped
2-1/2 cups raisins
1-1/2 cups currants, chopped
2-1/2 cups sugar
3 cups pie cherries, pitted
1-1/2 pints strong cold coffee
1 pint cider
2 teaspoons cinnamon
1 teaspoon nutmeg
6 teaspoons salt
1/2 teaspoon cloves
1 Tablespoon mace
1 Tablespoon allspice

Cook meat until tender. In large pan, add all ingredients except meat and simmer for 30 minutes. Add meat and stir well. Makes: 4 quarts.

Braise 2-inch chunks of meat in bacon fat until browned. Add 3 cups of water and 3 bouillon cubes. Simmer until the meat is tender, adding water as needed. Remove about a cup of liquid and allow to cool.

Chunk cut 4 onions.
Chunk cut 6 peeled medium potatoes.
6 peeled carrots, cut into large chunks.
2 rutabagas, cut in chunks
Three dried bay leaves, crumbled
1/2 teaspoon sage
Pepper to taste
(the bullion has salt, so taste before adding any)

Bring to a boil and reduce heat and cover until veggies are tender. Add 1 cup shredded cabbage. Simmer until this is tender. Mix 3 Tablespoons corn starch to the cooled broth and mix well. Stir this into the stew and simmer until the gravy is thickened. Serve with toasted homemade bread. There was never any leftovers of this stew.

1 cup allspice
3 scotch bonnets or habeneros, seeded and chopped
1 to 2 chipolte (smoked) pepper, diced
10 scallions, chopped
1/2 cup onion, chopped
4 cloves garlic, chopped
4 bay leaves, crushed
3-inch piece ginger, peeled and chopped
1/3 cup thyme
1 teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 Tablespoon ground black pepper
1/4 cup olive oil
1/4 cup lime juice
Water

Blend these goods up, varying the heat as you see fit. Use the water to vary the thickness for clinging to spareribs or slopping with shrimp. Or come down to the beach to get some gator. Then rub it in and refrigerate overnight. Tomorrow, invite some friends over.

Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!