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Fried Deer•1 lb. venison backstrap, sliced ¼ inch thick
•2 cups milk
•2 tbls. Louisiana Hot Sauce
•2 eggs
•¾ cup milk
•3 cups flour
•2 tbls. season salt
•1 tbls. black pepper
•2 tsp. paprika
•3 cups vegetable oil
Instructions:
1.Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
2.Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
3.Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
Sautéed Turtle•1-2 pounds of turtle meat, cubed
•1 medium onion, diced
•1 clove of garlic, minced
•1-2 tbls. butter
•1 can of crushed tomatoes
•3-4 potatoes, cubed
•2 tbls. dry sherry
•1-2 dashes of Worcestershire sauce
•1 dash salt and pepper
Instructions:
1.1 medium sized turtle that is a stream dweller (Lake and pond turtles taste is altered)
2.Keep the turtle in a cooler with water in order to flush him out. Then fillet him.
3.Brown the meat with the butter in a pan for a few minutes.
4.Add remaining ingredients and cover.
5.Cook on medium heat for 15 minutes and stir occasionally.
6.Reduce to low and simmer for 30 minutes.
Wild Duck Burgundy
•2 ducks
•1 onion, coarsely chopped, fresh or dehydrated
•2 apples, coarsely chopped, fresh for dehydrated
•1 rib of celery, fresh or dehydrated and chopped
•Salt and pepper
•3/4 cups red burgundy wine
•Paprika
•Sliced Bacon or bacon bits
Instructions:
1.Stuff cavity of ducks with onion, celery, apples, salt and pepper to taste.
2.Add ½ bottle of wine. Marinate overnight.
3.Take ducks out of juice and place in baking dish. Add bacon bits or sliced bacon to the top of duck. Pour some marinade in bag.
4.Cover baking dish and bake for 4 hours at 300 degrees or until tender.
5.Cool and serve sliced meat with sauce. Garnish with paprika. Can be served with fresh rice.
Quail and Rice•4 small, ready to cook quails or doves
•4 tbls. butter
•1 cup shredded carrots, fresh or dehydrated
•1 cup sliced green onions, fresh or dehydrated
•1 cup fresh parley
•1 cup rice
•3 cups chicken broth
•½ tsp. salt
•Dash of pepper
•Dash of bacon bits *optional
Instructions:
1.In skillet, brown birds in butter. Remove birds and set aside.
2.In skillet, cook carrots, onions and parsley until tender, stirring frequently.
3.Add rice and stir until mixed.
4.Add chicken broth, salt, and pepper.
5.Top mixture with birds. Sprinkle with pepper and bacon bits on top.
6.Cover and cook over low heat for 30 minutes or until tender.
Barbecued Goat•1 small goat
•3 lb. beef tallow
•Water
•1 bottle of barbecue sauce
•1 bottle ketchup
•¼ cup apple cider vinegar
•Salt and pepper
•Worcestershire sauce
Instructions:
1.Place cut up meat and tallow in large pan over the coals or on top of the stove.
2.Add enough water to cover bottom of pan. Mix sauce in large pot. Add salt, pepper, Worcestershire sauce to taste. Add half of the sauce to the meat.
3.Cook over medium heat and turn the meat occasionally. As the sauce cooks down, add remaining sauce.
Grilled Lamb with Brown Sugar Glaze•1/2 cup brown sugar
•4 tsp. dried tarragon
•2 tsp. black pepper
•1 tsp. salt
•4 tsp. ground ginger
•2 tsp. ground cinnamon
•2 tsp. garlic powder
•4 lbs. lamb
Instructions:
1.In bowl, mix spices and rub on meat. Refrigerate for 1 hour.
2.Cook on medium high heat. Hint: Brush grill grate lightly with oil and arrange lamb on grill. Cook 5 minutes per side.
