Hot Food & Recipes

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 6 Fillets, 8 oz each
• 1 Onion, large, thinly sliced
• 1 Lemon, large, sliced thin
• 1/8 ts Thyme
• 1/2 Bay leaf
• 4 tb Butter
• 2 ts Flour
• 2 ts Butter
• 2 c Champagne, extra dry or brut
• 4 Egg yolks
• Salt & pepper to taste

Directions
Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 2 Cobia fillets, medium
• 3 Lemons, juice of
• 1 Bay leaf
• 1/2 lb Butter
• 1 tb Flour
• 2 Egg yolks
• 1/2 pt Cream
• 1/2 c Wine, dry white
• Salt & pepper to taste

Directions
The fillets should be about 1/2 inch thick. Marinate them for 1 hour in the juice of two lemons and 1 bay leaf. Sprinkle well with salt and coarse black pepper. Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan. Cover with water and poach for 5 minutes. Strain water from fish; save. Melt butter, carefully mixing in flour until the hole thing is smooth and golden. Add strained fish stock. Boil for 15 minutes and strain the sauce. Season to taste with white wine and lemon juice. Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks. Remove toothpicks from fillets & Cover w/sauce. Also for: Grouper, red snapper, Amberjack, Dolphin, Pompano Recipe date: 11/28/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Wild game | Poultry
Ingredients

• 4 Pheasants

Directions
———————————-MARINADE———————————- 2 c Zinfandel 3 lg Shallots, peeled, thinly -sliced 5 Garlic cloves, peeled, -thinly sliced 1/2 bn Fresh thyme 3 Bay leaves, cracked 1 tb Juniper berries———————————–SAUCE———————————– Bones from the pheasants 4 tb Olive oil 1 1/2 md Size unpeeled onions, -quartered 1 1/2 Heads of garlic Two 750 milliliter bottles -Zinfandel 3 qt Strong chicken stock 6 oz Black olives (preferably -kalamata), pitted 3 Roma tomatoes, peeled, -seeded, chopped Salt and pepper, to taste To remove breast meat and thighs from pheasants, cut down each side of the ridge of the breastbone with a boning knife. Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone. Leave wings attached. Slit the skin between the knee and top of the breast, then slip it around to the small of the back. Force the knee down, and soon you will see the ball joint where the leg-thigh meets the small of the back, Cut through the knee joint. Run tip of knife along both sides of remaining thigh bone and pull away from the meat. A boneless thigh portion, skin-on and rather square shaped, and a skin-on boneless breast with wing attached remain. Reserve bones for stock. Mix marinade ingredients and pour over pheasant. Marinate 2 to 3 hours. The sauce: Crack reserved bones with the blunt edge of a heavy knife. Heat the olive oil in a 5-quart stock pot until oil is smoking hot. Add bones and brown, stirring constantly. After 10 minutes bones should begin to take on a golden brown color. Keep stirring so ingredients don’t burn. Add onions and garlic and cook approximately 10 minutes longer, until onions and garlic have caramelized, and the bones have browned. Spoon excess oil from pot, and add Zinfandel, stirring to dislodge browned bits from bottom of pot. Reduce heat to medium and cook until liquid reduces in volume and becomes syrupy. Add chicken stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups. Strain. Sauce should be thick enough to coat a spoon. When ready to serve, reheat sauce with the olives and tomatoes. Season to taste with pepper and salt. Lift pheasant from marinade and scrape off any solids clinging to the meat. Season with salt and pepper. Sear meat skin side down until golden. Turn and repeat. Roast pheasant in a 400 degrees F. oven for 10 to 12 minutes. Breast meat will be finished first and should feel plump and tender to the touch. Thigh meat must be cooked through and will need a few more minutes to cook. Serve 1 breast and 1 thigh per person. Drizzle olive sauce over meat. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Wildgame | Pheasant | Mexican
Ingredients

• 4 Pheasant breast halves
• 16 oz Can tomatoes,chopped
• 10 oz Can cream of chicken soup
• 4 oz Can chopped green chilies
• 1 c Chopped onion or onion salt
• 2 c Shredded cheddar cheese
• 1 ts Ground cumin
• 1/2 ts Garlic powder
• 12 Corn tortillas

Directions
Cover pheasant with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). Posted to MM-Recipes Digest by wayne on Mar 30, 1998

Servings: 6 Servings
Category: Wildgame | Pheasant | Salads
Ingredients

• 2 1/4 lb Pheasant
• 1 1/2 ts Salt
• 1 Clove
• 1/2 Bay leaf
• 1 Onion
• 2/3 c Sliced leeks, white part
• -only
• 1 md Carrot, sliced
• 1 Stalk celery, halved
• 4 1/2 c Fresh asparagus, cut in 2″
• -pieces
• 2 tb Cider vinegar
• 1/8 ts Pepper
• 1/8 ts Sugar
• 1/4 c Corn oil
• 2 tb Chopped chives

Directions
Sprinkle pheasant and giblets with 1 teaspoon salt. Cover with water and bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion, add to pheasant. Reduce heat and simmer 1 1/2 hours. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time. At the end of the cooking time, remove pheasant from the pan. Strain broth, then bring to a boil again. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes. Remove pheasant meat from bones, cut in even pieces. Remove asparagus from broth; add to pheasant and cool. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil. toss pheasant and asparagus with dressing. Sprinkle with chives and serve. Posted to MM-Recipes Digest by wayne on Mar 30, 1998

Servings: 4 Servings
Category: Wild game | Poultry | Cyberealm
Ingredients

• 1 Duck, 5 1/2 pound, dressed
• Stuffing:
• Duck giblets
• 1/2 lb Mushrooms, coarsely chopped
• 4 Greening apples, cored and
• Sliced, but not peeled
• 1 1/2 c Seeded (or seedless) halved
• Sweet grapes
• 2 c Unblanched hazelnuts
• 1 ts Salt
• For basting:
• 2 c Apple cider

Directions
Cover the duck giblets with water in a small saucepan and simmer gently for 1/2 hour. Drain, reserving 1/2 cup of the giblet-cooking water. Chop the giblets for the stuffing. Mix the giblets and 1/2 cup giblet-cooking water with the stuffing ingredients. Remove any pinfeathers from the duck, and singe to remove any hairs. Stuff both neck and body cavities of the bird, skewer shut, and truss. Prick the skin of the duck well all over with a sharp fork. Wrap any remaining stuffing in aluminum foil. Place the duck, breast side up, on a rack in a large roasting pan. Place the foil-wrapped stuffing in the pan beside the bird. Place in a hot oven, 400F, and roast for 1 hour, pricking the skin of the duck with a fork and basting every 20 minutes with cider. Reduce oven temperature to moderate, 350F, and continue to roast for 2 hours more, pricking the duck and basting every 20 minutes with cider and drippings. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. From Loren Martin From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 6 lb Red snapper, fillet/whole
• 24 Oysters
• 6 Celery stalks, chopped
• 1 Shallots, bunch, chopped
• 1 tb Parsley, chopped
• 2 Bell peppers, med, chop
• 1 Onion, large white, chop
• 1 Garlic head, chopped
• 2 Lemons, chopped
• 1/2 c Flour
• 1/2 c Margarine
• 4 oz Mushrooms, can
• 8 oz Tomatoes, peeled, can
• 5 Bay leaves
• 4 c Water
• 2 tb Worcestershire sauce

Directions
Put enough shortening in a large pot to cover the bottom. Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook slowly covered until soft and onions transparent. Remove from pot and set aside. Heat margarine in pot; add flour slowly, stirring to brown the roux. Now add the cooked vegetable mix. Cook low for 30 min, stirring occasionally. Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire. Cook on low for 1-1/2 hours, stirring occasionally. Add fish fillets, whole or pieces, and cook for another hour over low. Add oysters 20 minutes before serving over hot rice. Also for: Any fish; you name it. Source: By HEK, Jul 29 1975, New Orleans Times-Picayune Recipe date: 07/29/75 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Fish | Side dish
Ingredients

• 3/4 c Celery, chopped
• 1/2 c Onion, chopped
• 1/4 c Butter/margarine, melted
• 4 c Bread crumbs, dried
• 1/2 c Sour cream
• 1/4 c Lemon, diced, peeled
• 2 tb Lemon rind, grated
• 1 ts Paprika
• 1 ts Salt

Directions
Cook celery and onion in butter til tender. Combine all ingredients and mix thoroughly. Makes approximately 1 quart stuffing for fish. Source: South Central Bell Notes Recipe date: 12/13/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 2 lb Catfish, fillets
• 1/2 Lemon
• 3/4 c Corn meal
• 1 ts Salt
• 1/8 ts Pepper
• Oil for frying

Directions
Rub fillets with cut lemon, both sides. Roll in mixture of corn meal and seasonings. Pour 1/8 inch oil in large skillet and place over medium heat. Fry fillets until brown and crisp on both sides, about 8 minutes overall. Suggestions: Spice up with tabasco sauce sprinkled on with the lemon. Recipe date: 12/11/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 6 Dressed catfish
• 1/2 c Mayonnaise
• 1 1/2 tb Flour
• 1 pt Sour cream
• 3 tb Olives, stuffed, chopped
• 1 ts Celery salt
• 1/2 ts Paprika
• 1/2 ts Pepper
• 1/4 ts Thyme
• 1 tb Dillweed, fresh
• Lemon wedges
• Parsley

Directions
A Finalist in the 5th National Farm-Raised Catfish Cooking Contest Place cleaned, washed, dried fish in a greased baking dish. Combine mayonnaise and flour; add sour cream, olives, celery salt, paprika, pepper and thyme. Spread sauce over fish. Sprinkle with dillweed. Bake in 350 degree oven about 25 minutes, or until fish flakes when touched with a fork. Apply garnish. Also for: Catfish, Any Fish ….. Recipe date: 12/11/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini