Hot Food & Recipes

Servings: 1 Servings
Category: Wildgame | Seafood
Ingredients

• 50 lb Crawfish, live
• 2 Salt, boxes
• 12 Lemons, halved
• 12 Onions, med, halved
• 1 Celery stalk, 2″ pieces
• 1 Bottle liquid crab boil
• 4 oz Cayenne pepper, liquid
• 6 Bags crab boil
• 1 Tabasco sauce, bottle
• 9 Garlic clove, halved

Directions
Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt pot half-way with water and all ingredients except crawfish. Boil vigorously for 5 minutes. Add crawfish and bring to a second boil. For small crawfish, turn off fire and let soak for 45 minutes. If large, boil 3-5 minutes before removing from fire to soak. Source: Times-Picayune/States-Item paper, 15 Mar 84 Dureau’s and Radosti’s Recipe date: 03/15/84 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Wild | Game
Ingredients

• 1 c Dry sherry
• 1/2 c Water
• 2 tb Vegetable oil
• 1 tb Butter
• 1/2 ts White pepper
• 1 1/2 ts Dried parsley flakes
• 1/4 ts Red pepper
• 2 oz Bottled onion juice
• 4 Whole wild ducks
• Salt to taste
• 4 Whole bay leaves
• 1 lg Onion
• Orange slices (optional)

Directions
Place sherry in a heavy medium saucepan; heat just until warm (do not boil). Remove from heat; ignite sherry, and let stand until flames disappear. Add next 7 ingredients; heat well. Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster. Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees for 3 hours or until tender, basting occasionally with pan drippings. Reheat remaining sherry mixture, and pour mixture over ducks; cool. Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired. Cut ducks in half, and return to roaster. Cover and bake at 350 degrees for 30 minutes or until hot. Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired. Recipe By : Oxmoor House Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve

Servings: 1 Servings
Category: Wildgame | Sauces
Ingredients

• 5 tb Fat (veg/smoked bacon)
• 1 tb Flour, rounded
• 2 lb Onions, finely chopped
• 3 Celery stalk, chop fine
• 1 Bell pepper, med, chop fine
• 1 Lemon, grated rind and pulp
• 3 Garlic cloves, minced
• 2 Bay leaves
• Salt to taste
• Thyme, dash
• Tabasco, dash
• Worcestershire, few dashes
• Season-All, few dashes

Directions
To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender’s shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Wild | Game
Ingredients

• 14 1/2 lb Ducking (fresh or frozen)
• 2 md Red onions; cut in half
• 2 md Yellow onions; cut in half
• 1/4 c Soy sauce
• 2 tb Dry sherry
• 1 tb Ginger root; grated
• 1 ts Sugar
• 2 Whole star anise (or tsp
• -aniseed)
• 20 oz Brussel sprouts

Directions
1. Remove giblets and neck from duckling; refrigerate to use in soup another day. Cut duckling into quarters; trim excess skin and fat. Rinse duckling with running cold water; pat dry with paper towels. 2. In 8-quart Dutch oven over high heat, brown duckling pieces; remove pieces to large bowl as they brown. Discard all but 1 tablespoon fat from Dutch oven. 3. In fat in Dutch oven, cook onion halves until golden brown. Remove onions to bowl with duckling. 4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar, star anise, and 3/4 cup water. Over high heat, heat to boiling, stirring to loosen any brown bits from bottom of Dutch oven. 5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven and bake in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends from Brussels sprouts. Cut Brussels sprouts in half if they are large. Stir Brussels sprouts into liquid in Dutch oven. Cover Dutch oven and bake 45 minutes longer or until duckling and vegetables are tender, basting duckling and vegetables with liquid in Dutch oven several times during baking. 6. To serve, skim fat from liquid in Dutch oven. Recipe By : Good Housekeeping Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve

Servings: 8 Servings
Category: Wild game | Chili
Ingredients

• 1/2 c Olive oil
• 1 lb Venision sirloin; cut in
• -1/2″ cubes
• 1 lb Ground beef (extra lean)
• 2 c Yellow onions; chopped
• 1 c Green pepper; chopped
• 1/4 c Celery; chopped
• 4 c Garlic; minced
• 3 lg Jalapeno chile pepper;
• -seeded and chopped
• 1/3 c Masa harina (Mexican corn
• -flour)
• 1/3 c Chili powder
• 1/2 ts Cayenne pepper
• 1 ts Ground cumin
• 1/2 ts White pepper
• 1/2 tb Salt
• 2 cn (15 1/2 oz.) chopped
• -tomatoes
• 3 c Beef broth
• 2 c Canned black beans; rinsed
• -and drained

Directions
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. Recipe By : EBWATERS Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 4 Salmon steaks, large
• 3 tb Butter, melted
• 3 tb Peanut or olive oil
• 2 tb Lemon juice
• 2 tb Garlic, minced, fresh
• 1 ts Tarragon, minced, fresh
• 1/4 ts Lemon peel, grated
• 1/8 ts Red pepper flakes
• Salt & pepper to taste
• Lemon wedges

Directions
Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/15/85

Servings: 5 Servings
Category: Wild game | Main dish
Ingredients

• 1 lb Venison
• 1 lb Beef
• Adolph’s meat tenderizer
• Water
• 2 7.6 oz. cans stew starter
• 4 Carrots, chopped
• 1 8.5 oz. can sweet peas
• 1 md Onion, diced
• 5 md Potatoes, diced
• 4 Celery stalks, chopped
• 4 tb Butter
• 2 Beef bouillon cubes
• 1 Bay leaf
• 2 ts Kitchen Bouquet
• 1 Garlic clove, minced
• 1 ts Worcestershire sauce

Directions
Cut up venison and beef into bite size pieces. Sprinkle with Adolph’s meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Wild game
Ingredients

• 2 sm Venison steaks
• 1 tb Butter
• Dash of fennel
• Garlic salt
• Basil
• White cooking wine

Directions
Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Wild game | Main dish
Ingredients

• 3-4 lb venison chuck roast
• 2 Sliced onions
• 2 Bay leaves
• 12 Peppercorns
• 12 Juniper berries (if desired)
• 6 Whole cloves
• 1 1/2 c Red wine vinegar
• 1 c Boiling water
• 2 ts Salt
• 2 tb Shortening
• 12 Gingersnaps, crushed (3/4c)
• 2 ts Sugar

Directions
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning. Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day…. works) Remove venison and onions from skillet and keep warm. Strain and measure liquid in skillet. Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison with onions and gravy. Baked potatoes and Citrus salad are serve withs…. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 7 Servings
Category: Wild game
Ingredients

• 1 lb Ground venison
• 6 c Unbleached flour
• 1 1/2 c Buttermilk
• 4 tb Butter or margarine
• 4 tb Honey
• 1/2 ts Salt
• 1 Package of yeast
• 1/4 c Warm water
• 3 c Grated cheese
• 1 sm Onion, chopped
• 2 cn Pizza sauce
• Chives (optional)
• Oregano
• Garlic powder
• Pepper
• Thyme

Directions
First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini