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Crawdad Gumbo

1 pound crawdads, cooked & cleaned

8 oz. salt pork, cubed small

1/2 pound fresh (preferred) or frozen okra

1 medium brown onion

1 can whole tomatoes

8 oz. frozen corn

1 teaspoon parsley flakes

1/2 teaspoon cayenne pepper

1 pint half & half

2 cups water

salt to taste

pepper to taste

In a large skillet, fry salt pork until browned. Add onion, cook

until tender, stirring often. Add water, okra, corn, tomatoes, and

all seasonings, simmer for 15-20 minutes. Add half & half, and

crawdads, simmer for 10 minutes.

Deviled Rabbit

1 rabbit washed in water, then diced

4 oz. fat bacon, finely chopped

1 large onion finely chopped

8 oz. mixed carrots, leeks and turnips - diced

5 tbsp. flour

1/2 cup milk

2 cups water

1 tsp. Worcester sauce

1 tsp. curry powder

1 tsp. salt

1/2 tsp. pepper

finely chopped parsley for garnish

Saute the bacon in a large saucepan with the onion, carrots, turnips,

rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the

water and bring to the boil. Season with salt and pepper and reduce

the heat to low. Simmer, covered, until the rabbit is tender about

1 1/2 hours. Blend the milk and flour in a small bowl, stirring

continuously, and cook until the sauce is smooth and thick. Add more

salt and pepper if necessary, and serve at once, garnishing with

parsley.

Fricassee of Rabbit

2 rabbits, about 3 pounds each, skinned and cut up

(or similar amount of chicken)

4 egg yolks, beaten

2 cups bread crumbs

1/8 teaspoon mace

1/8 teaspoon nutmeg

1/4 cup butter for frying

2 cups brown gravy

1 cup red wine

1/2 pound fresh mushrooms, sliced

2 tablespoons each - butter and flour; mix well

Rub the rabbit pieces with the egg yolks and roll in bread crumbs

to which you have added the mace and nutmeg. Fry in a dutch oven

until well browned. Add the remaining ingredients and stir until

thick. Cover and simmer until tender.

Fried Rocky Mountain Oysters

2 pounds bull or sheep testicles

1 cup flour

1/4 cup cornmeal

1 cup red wine

salt

black pepper

garlic powder

Louisiana Hot Sauce

pure hog lard or vegetable oil

With a very sharp knife, split the tough skin-like muscle that

surrounds each “oyster.” Remove the skin. Set “oysters” into a pan with

enough salt water to cover them for one hour (this takes out some of

the blood). Drain. Transfer “oysters” to large pot. Add enough water to

float “oysters” and a generous tablespoon of vinegar. Parboil, drain

and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals.

Sprinkle salt and pepper on both sides of sliced “oyster” to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll

each “oyster” slice into this dry mixture. Dip into milk. Dip into dry

mixture. Dip into wine quicky (you may repeat the procedure if a thicker

crust is desired). Place each “oyster” into hot lard or oil. Add

Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for

hot splashes). Cook until golden brown or tender, and remove with a

wire mesh strainer (the longer they cook, the tougher they get).

Roast Goose with Wild Rice

1 (12 pound) fresh goose

salt to taste

4 cups wild rice, cooked

2/3 cup chopped toasted hazelnuts

2 Granny Smith apples - peeled, cored and chopped

1/2 cup chopped onion

2 teaspoons ground savory

3 tablespoons chopped fresh parsley

freshly ground black pepper

1 1/2 tablespoons all-purpose flour

4 cups water

Mix together the cooked rice, nuts, apples, onion, and herbs. Season

to taste with salt and pepper. Remove the neck, heart, and gizzard

from the goose. Wash the bird inside and out. Pat dry. Fill the cavity

of the goose with the stuffing, skewer closed, and lace string around

the skewers. Truss the bird.

Roast in a preheated 325F oven, breast side down, for 1 1/2 hours.

Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours.

When done, the juices should run clear when the bird is pricked where

the thigh attaches to the body. Remove trussing strings and skewers

before carving.

While the goose is roasting, place the neck, heart, and gizzard in a

saucepan with water. Let simmer gently, partially covered, for several

hours, until reduced to slightly less than 2 cups. Season the broth to

taste with salt.

Pour off all but 1 tablespoon of the fat from the roasting pan.

Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending

on how thick you like your gravy. Set the pan over low heat. Stir for

2 minutes, scraping up all the browned bits. Add the reserved goose

broth to the pan, and whisk until smooth. Taste and season with salt

and pepper. Serve in a gravy boat alongside the bird.

Lemon-Coriander Game Hens

2 Cornish game hens (1 1/2 pounds each), halved

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/3 cup fresh lemon juice

1 green onion, minced

3 tablespoons minced fresh cilantro

2 garlic cloves, pressed

Rub game hens with coriander and turmeric. Set aside.

Combine remaining ingredients in medium baking dish. Add game

hens to marinade and turn to coat. Cover and refrigerate 6 hours

or overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Remove

game hens from marinade. Season game hens with salt and pepper.

Grill or broil until cooked through, turning and basting

occasionally with marinade, 25 minutes.

Chunky Oyster Chowder

1 pint oysters

1/4 cup melted butter

1/2 cup sauteed sliced celery

1 quart milk

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 teaspoon paprika

1/2 cup sauteed chopped Onion

1 can undrained whole kernel corn

1 cup cooked diced potatoes

Open and save, or drain and save the oysters reserving the liquor.

Remove any remaining shell particles. Add oysters and liquor to butter

and cook for 3 minutes or until edges of oysters begin to curl. Add

milk, onion, celery, corn, potatoes, salt & pepper; heat thoroughly

but do not boil. Garnish with paprika. Serve at once.

Panfish Creole

1 1/2 lbs. panfish (sunfish, bluegill, perch)

1/4 cup flour

1/3 cup cooking oil

1 1/4 cup hot water

1 - 8 oz. can tomato sauce

1/2 cup chopped green onions and tops

1/2 cup chopped parsley

1/3 cup chopped green peppers

5 small cloves garlic chopped fine

2 teaspoons salt

1/2 tespoon thyme

1/4 teaspoon cayenne pepper

2 whole bay leaves

1 lemon slice

2 1/2 cups cooked rice

Cut fish in one inch chunks. Coat fish in flour and brown

in oil stirring constantly. Add water gradually. Cook until

smooth and thisk stirring constantly. Add remaining ingredients

except rice. Cover and simmer for 20 minutes. Remove bay

leaves and serve over rice.

Rabbit In Tarragon Sauce

2 rabbits, cut into serving pieces

Salt and pepper

4 tablespoons olive oil

1 cup onion, chopped

1 cup carrot, peeled and chopped

1 cup celery, chopped

Flour

2 cans chicken broth

1/2 cup sherry

2 teaspoons tarragon

1 cup heavy whipping cream

1 tablespoon Dijon mustard

1/4 cup parsley, minced

Season rabbit with salt and pepper. Place olive oil in skillet and

brown rabbit. Remove meat and drain on paper towel. Add onion, carrot

and celery to skillet. Saute 5 minutes. Stir in enough flour to make

a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet.

Bring sauce to a boil and reduce heat to simmer. Baste meat frequently

for 45-60 minutes. Remove rabbit to serving platter and keep warm in

oven. Strain and degrease sauce, discarding vegetables. Return remaining

sauce to skillet and add cream. Simmer until thickened, stirring

frequently. Remove from heat and add mustard and parsley. Pour sauce

over rabbit and serve.

Roast Goose with Baked Apples

6 - 8 firm medium apples, cored

1 cup mashed cooked sweet potatoes

1/4 cup packed brown sugar

2 tablespoons melted butter

1/4 teaspoon salt

Dash of pepper

1 whole wild goose, 6-8 pounds

Seasoned salt

Salt and pepper

1 carrot, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1 medium onion, cut into 8 pieces

Apple brandy

Remove a thin strip of peel from the top of each apple. In

medium mixing bowl, combine remaining apple ingredients and

mix well.

Stuff apples with sweet potato mixture, mounding on top.

Place in shallow baking dish. Set apples aside. Heat oven to 325F.

Pat goose dry with paper towels. Sprinkle cavity lightly with

seasoned salt, salt, and pepper. Place carrot, celery, and

onion in cavity.

Tie drumsticks across cavity. Tuck wing tips behind back.

Place, breast side up, on rack in roasting pan. Sprinkle outside

of goose with seasoned salt, salt, and pepper.

Roast, basting frequently with pan juices and sprinkling

occasionally with brandy, until desired doneness, about 20-25

minutes per pound. Drain and discard excess fat during roasting.

Place stuffed apples in oven during last 30-45 minutes of

roasting. Baste apples frequently with goose drippings.

Remove apples when fork-tender. Allow goose to rest 20

minutes before carving and serving.

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