Spanish Rice
1 pound buffalo meat, cut into large chunks
1 c. white rice
1/4 t. savory
1/4 t. rosemary
1/4 c. watercress, chopped
1/2 c. okra, medium slice
1 c. tomato juice
1/4 c. celery tops, chopped
Brown buffalo meat in large skillet over medium high heat. Add all other
ingredients. Stir and simmer over low heat until all liquid is absorbed. Serves
4 to 6.
Tame Tamale Pie
8 oz. goat, rabbit or buffalo, chopped
1/2 c. white or golden corn
1/3 c. white onion, chopped
pinch of basil
pinch of oregano
pinch of thyme
dash of chili powder
1 pint tomatoes, chopped
enough pie pastry for 1 top crust
Preheat oven to 350 degrees. In large skillet, over medium high heat, add
oil. When oil is hot, add meat, corn and onion. Saute until almost tender. Add
seasonings and tomatoes. Stir until well combined and heated through. Spoon
into pie dish. Cover with pastry. Crimp edges of pastry. Bake 30 minutes.
Serves 4 to 6.
** 10
Goat Chops
1 tomato, chopped
2 T. maple syrup
1 T. parsley, chopped
dash of thyme
dash of marjoram
2 T. white grape juice
4 goat chops, excess fat removed
Preheat oven to 375 degrees. Place chops in hot skillet with a little oil.
Brown chops on both sides. Place chops in baking dish. In same skillet, add
all other ingredients to hot pan drippings. Stir and heat through. Pour over
chops. Bake, uncovered for 30 minutes. Serves 4.
Roast Duck
1 Peking duckling, about 5 pounds
1/4 c. unsalted butter
1/4 c. prunes, cooked, chopped
1/4 c. dark raisins
1/4 c. white wine
3/4 c. white onion, minced
1 1/2 c. celery, diced
1 1/2 c. brown or wild rice, cooked
1/4 t. thyme
Preheat oven to 325 degrees. In large skillet, over medium high heat, add
butter. When butter has melted, add prunes, raisins, wine, onions and celery.
Saute until tender, about 5 minutes. Add rice and seasonings. Toss until well
combined. Rinse duck under cold running water. Pat dry with paper towels.
Stuff neck and body cavity of duck with rice mixture. Bake, uncovered, for
about 3 hours. Serves 4 to 8. Good with a chilled rose wine.
Squirrel
Four or five squirrels will feed five or six people. Dress, clean and cut
into serving pieces. Rub with lemon or vinegar and refrigerate over night.
Wipe with damp cloth. Season and dust with flour. Fry as you would chicken,
until brown, about 40 minutes. Cover with cream or rich chicken broth and
roast in medium oven for 20 minutes.
Buffalo Stew
Slow cook bones and pieces of buffalo meat. Add vegetables such as
carrots, celery, parsnips, parsley, potatoes. Season with 1 T. vinegar, thyme,
a little rosemary. Cover and simmer for about 1 hour, until broth is colored
and thickened by vegetables. Remove bones before serving.
Sauce Recipe for Game Meat, Unpalatable Game Meat made Palatable
2 quarts tomato juice or 1 quart whole tomatoes to each 1 pound of meat
oregano, 1/2 t. per pound of meat up to 1 1/2 t.
Flake meat. Combine all ingredients in a large pot. Heat on medium
heat, then simmer 3 1/2 to 4 hours.
Venison Herb Roast
3 to 4 pounds of deer, rump loan or rib roast
1 T. extra virgin olive oil
1/4 c. all-purpose unbleached flour
2 t. dried majoram
1 t. dried thyme
2 t. dried rosemary
1 large garlic clove, chopped
1 c. apple juice, unsweetened
1 c. water
Preheat oven to 325 degrees. Spray large roasting pan with no stick
cooking spray. Rinse meat and dry with paper towels. Cut several slits in
meat, about 1/2 inch deep. Place meat in roasting pan. Rub meat with oil.
Combine flour, marjoram, thyme, rosemary and garlic in medium bowl.
Pat mixture on meat and stuff into slits in meat. Pour apple juice and water
into pan but not over meat. Bake uncovered for 2 hours or 25 to 30 minutes
per pound. Baste once or twice during the last hour. Serves 8.
Hassenpfeffer (Rabbit)
1 rabbit, skinned, gutted, cut into serving pieces
2 c. wine vinegar
2 c. water
1 large onion, cut into thick slices
1 carrot, peeled, cut into large pieces
1 T. celery seed
2 bay leaves
a few whole cloves
a little butter
a little flour
Combine vinegar, water, onion, carrot, celery seed, bay leaves, and
cloves in a large bowl. Stir lightly. Add rabbit pieces. Cover and marinate
for 2 days, stirring occasionally. To cook: remove rabbit and vegetables
from vinegar. In a large skillet, over medium-high heat, add a little butter.
Add rabbit and brown until very brown. Add vegetables and 1/2 c. vinegar
solution. Reduce heat and cover. Simmer until rabbit is tender, about 20 to
30 minutes. Remove vegetables and puree in a food processor. Remove
rabbit from pan. Return pureed vegetables to pan. Increase heat a little
and add flour. Stir continuously until sauce has thickened. Add rabbit back
to pan and turn several times to coat with sauce. Place rabbit on a serving
platter. Pour sauce over rabbit. Serves 4.
Ragout de Canard aux Oignons, Roast Duck with Onions, French
2 T. extra virgin olive oil
leg and thigh sections of 2 ducks
6 large white onions, sliced
2/3 c. water
2 T. chives, loosley chopped
Preheat oven to 400 degrees. In large skillet, heat oil over medium high
heat. Place duck in pan. While duck is browning, place onion slices in layers
Turtle Vegetable Soup
15-20 pounds of turtle meat
1 bag carrots, cut in big chunks
1 bag celery, cut in big chunks
1 large white onion, cut in big chunks
3 gallons water or low sodium chicken or vegetable broth
4 white potatoes, chopped
6 tomatoes, chopped
4 mangoes, chopped
1 bag carrotts, chopped
1 8 oz. can of peas, drained
1 8 oz. can of corn, drained
1 bunch green onions, chopped
Soak turtle meat in salt water, in refrigerator, over night to remove gamey
Buffalo Stew
3 T. unsalted butter
1 1/2 pounds of buffalo meat, cut into large cubes
6 c. low sodium vegetable broth
1 T. apple cider vinegar
1 c. carrots, peeled, sliced
1 c. red skin potatoes, rinsed, peeled, cubed
1 c. parsnips, rinsed, peeled, cubed
1/2 t. fresh rosemary, minced
1/2 t. fresh thyme
1 c. celery, rinsed, diagonally sliced
In large pot, over medium high heat, melt butter. Add buffalo meat. Stir to
1 pound buffalo meat, cut into large chunks
1 c. white rice
1/4 t. savory
1/4 t. rosemary
1/4 c. watercress, chopped
1/2 c. okra, medium slice
1 c. tomato juice
1/4 c. celery tops, chopped
Brown buffalo meat in large skillet over medium high heat. Add all other
ingredients. Stir and simmer over low heat until all liquid is absorbed. Serves
4 to 6.
Tame Tamale Pie
8 oz. goat, rabbit or buffalo, chopped
1/2 c. white or golden corn
1/3 c. white onion, chopped
pinch of basil
pinch of oregano
pinch of thyme
dash of chili powder
1 pint tomatoes, chopped
enough pie pastry for 1 top crust
Preheat oven to 350 degrees. In large skillet, over medium high heat, add
oil. When oil is hot, add meat, corn and onion. Saute until almost tender. Add
seasonings and tomatoes. Stir until well combined and heated through. Spoon
into pie dish. Cover with pastry. Crimp edges of pastry. Bake 30 minutes.
Serves 4 to 6.
** 10
Goat Chops
1 tomato, chopped
2 T. maple syrup
1 T. parsley, chopped
dash of thyme
dash of marjoram
2 T. white grape juice
4 goat chops, excess fat removed
Preheat oven to 375 degrees. Place chops in hot skillet with a little oil.
Brown chops on both sides. Place chops in baking dish. In same skillet, add
all other ingredients to hot pan drippings. Stir and heat through. Pour over
chops. Bake, uncovered for 30 minutes. Serves 4.
Roast Duck
1 Peking duckling, about 5 pounds
1/4 c. unsalted butter
1/4 c. prunes, cooked, chopped
1/4 c. dark raisins
1/4 c. white wine
3/4 c. white onion, minced
1 1/2 c. celery, diced
1 1/2 c. brown or wild rice, cooked
1/4 t. thyme
Preheat oven to 325 degrees. In large skillet, over medium high heat, add
butter. When butter has melted, add prunes, raisins, wine, onions and celery.
Saute until tender, about 5 minutes. Add rice and seasonings. Toss until well
combined. Rinse duck under cold running water. Pat dry with paper towels.
Stuff neck and body cavity of duck with rice mixture. Bake, uncovered, for
about 3 hours. Serves 4 to 8. Good with a chilled rose wine.
Squirrel
Four or five squirrels will feed five or six people. Dress, clean and cut
into serving pieces. Rub with lemon or vinegar and refrigerate over night.
Wipe with damp cloth. Season and dust with flour. Fry as you would chicken,
until brown, about 40 minutes. Cover with cream or rich chicken broth and
roast in medium oven for 20 minutes.
Buffalo Stew
Slow cook bones and pieces of buffalo meat. Add vegetables such as
carrots, celery, parsnips, parsley, potatoes. Season with 1 T. vinegar, thyme,
a little rosemary. Cover and simmer for about 1 hour, until broth is colored
and thickened by vegetables. Remove bones before serving.
Sauce Recipe for Game Meat, Unpalatable Game Meat made Palatable
2 quarts tomato juice or 1 quart whole tomatoes to each 1 pound of meat
oregano, 1/2 t. per pound of meat up to 1 1/2 t.
Flake meat. Combine all ingredients in a large pot. Heat on medium
heat, then simmer 3 1/2 to 4 hours.
Venison Herb Roast
3 to 4 pounds of deer, rump loan or rib roast
1 T. extra virgin olive oil
1/4 c. all-purpose unbleached flour
2 t. dried majoram
1 t. dried thyme
2 t. dried rosemary
1 large garlic clove, chopped
1 c. apple juice, unsweetened
1 c. water
Preheat oven to 325 degrees. Spray large roasting pan with no stick
cooking spray. Rinse meat and dry with paper towels. Cut several slits in
meat, about 1/2 inch deep. Place meat in roasting pan. Rub meat with oil.
Combine flour, marjoram, thyme, rosemary and garlic in medium bowl.
Pat mixture on meat and stuff into slits in meat. Pour apple juice and water
into pan but not over meat. Bake uncovered for 2 hours or 25 to 30 minutes
per pound. Baste once or twice during the last hour. Serves 8.
Hassenpfeffer (Rabbit)
1 rabbit, skinned, gutted, cut into serving pieces
2 c. wine vinegar
2 c. water
1 large onion, cut into thick slices
1 carrot, peeled, cut into large pieces
1 T. celery seed
2 bay leaves
a few whole cloves
a little butter
a little flour
Combine vinegar, water, onion, carrot, celery seed, bay leaves, and
cloves in a large bowl. Stir lightly. Add rabbit pieces. Cover and marinate
for 2 days, stirring occasionally. To cook: remove rabbit and vegetables
from vinegar. In a large skillet, over medium-high heat, add a little butter.
Add rabbit and brown until very brown. Add vegetables and 1/2 c. vinegar
solution. Reduce heat and cover. Simmer until rabbit is tender, about 20 to
30 minutes. Remove vegetables and puree in a food processor. Remove
rabbit from pan. Return pureed vegetables to pan. Increase heat a little
and add flour. Stir continuously until sauce has thickened. Add rabbit back
to pan and turn several times to coat with sauce. Place rabbit on a serving
platter. Pour sauce over rabbit. Serves 4.
Ragout de Canard aux Oignons, Roast Duck with Onions, French
2 T. extra virgin olive oil
leg and thigh sections of 2 ducks
6 large white onions, sliced
2/3 c. water
2 T. chives, loosley chopped
Preheat oven to 400 degrees. In large skillet, heat oil over medium high
heat. Place duck in pan. While duck is browning, place onion slices in layers
in large baking pan. When duck is well browned, place duck on paper towels
to drain. Place duck pieces on top of onion slices. Cook uncovered in oven 2
hours. You may need to add a little water to pan. At end of cooking time,
sauce in pan should be thick and dark brown. Arrange duck on serving
platter. Pour sauce with onions over duck. Sprinkle with chives. Serves 4.
Turtle Vegetable Soup
15-20 pounds of turtle meat
1 bag carrots, cut in big chunks
1 bag celery, cut in big chunks
1 large white onion, cut in big chunks
3 gallons water or low sodium chicken or vegetable broth
4 white potatoes, chopped
6 tomatoes, chopped
4 mangoes, chopped
1 bag carrotts, chopped
1 8 oz. can of peas, drained
1 8 oz. can of corn, drained
1 bunch green onions, chopped
Soak turtle meat in salt water, in refrigerator, over night to remove gamey
taste. Drain water from meat. Place meat on a plate and put in refrigerator. In
large pot, place first 4 ingredients. Bring to boil. Reduce heat and simmer 1 1/2
hrs. Remove vegetables and discard or save for another recipe. Add to broth
the next 6 ingredients. Bring almost to a boil and reduce heat. Let simmer for
45 minutes. Meanwhile, pick all meat from bones. Put meat in broth. Stir
occasionally. Let meat simmer in broth for 30 minutes only or it may become
tough and stringy. Serve hot. Makes huge pot of soup.
Buffalo Stew
3 T. unsalted butter
1 1/2 pounds of buffalo meat, cut into large cubes
6 c. low sodium vegetable broth
1 T. apple cider vinegar
1 c. carrots, peeled, sliced
1 c. red skin potatoes, rinsed, peeled, cubed
1 c. parsnips, rinsed, peeled, cubed
1/2 t. fresh rosemary, minced
1/2 t. fresh thyme
1 c. celery, rinsed, diagonally sliced
In large pot, over medium high heat, melt butter. Add buffalo meat. Stir to
coat with butter. Saute about 15 minutes, or until almost cooked through.
Place meat on paper towels on a plate to drain. Place meat in refrigerator.
Using more paper towels, wipe pan but only enough to remove excess butter.
Add broth to pan. Bring to a boil over high heat. Add vinegar, carrots, potatoes,
parsnips, rosemary and thyme. Reduce heat to medium high. Stir and simmer,
covered about 45 minutes. Add celery, meat and stir. Simmer, covered about
30 minutes. Add more broth if needed. Spoon into serving bowls. Serve hot
with thick slices of buttered bread.