12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste
Preheat oven to 400F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon
slices. Line casserole with ham slices. Arrange birds in casserole,
Cook over low heat for 15 minutes. Remove cover to pour brandy
over birds. Cover again and bake for 20 minutes at 400F. Remove
birds and ham. Skim off fat, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly
while bringing them to a boil. Add orange juice, salt, and pepper.
Return birds and ham to sauce, then serve.
Wild Goose Chase
1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 pounds)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira.
Mix and set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over
with fork. Rub inside and out with orange juice. Add apples and
orange zest to apricots and prunes. Sprinkle goose inside and out
with salt, pepper and paprika. Stuff cavity with fruit. Skewer
opening closed. Lay bacon slices across breast. Place goose, breast
side up, in shallow roasting pan. Roast for 1 1/2 hours, removing
accumulated fat every 30 minutes. Remove bacon and roast for 1 hour
more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste
Scrape brown pan drippings into saucepan. Add green onions,
1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix
cornstarch with remaining 1/4 cup stock until smooth. Slowly
drizzle into sauce, stirring rapidly. Add salt and pepper. Stir,
simmer 5 minutes. Serve over goose.
3 pieces of 2 oz. venison medallions
1 oz. clarified butter or oil
1 tbsp. chopped shallots
1 teas. chopped parsley
1 teas. chopped thyme
1 teas. chopped tarragon
4 oz. sliced wild mushrooms
2 tbsp. grained mustard
4 oz. heavy cream
2 oz. cognac
flour for dusting
salt & pepper to taste
In hot pan add butter. Dredge medallions in flour. Saute quickly.
Take out of pan and add shallots and herbs. Saute. Add mushrooms and
flambe with cognac. Add heavy cream and reduce until desired thickness.
Wisk in mustard. Add seasonings and medallions. Serve.
Oriental Glazed Duck
1 - 5 pound duck, rinsed, patted dry
2 lemons, halved
salt and ground pepper to taste
3/4 cup soy sauce
3/4 cup ketchup
1/3 cup liquid honey
1/4 cup corn oil
4 cloves garlic, finely chopped
1 tbsp. rosemary
2 green onions, thinly sliced for garnish
Preheat oven to 400F. Rub the duck inside and out with juice of
1 lemon. Pat dry. Prick skin with fork. Sprinkle inside and outside
with salt and pepper. Place second lemon in cavity. Place duck,
breast side up on rack in shallow roasting pan. Bake for 30 minutes.
While duck is roasting, make glaze. Combine soy sauce, ketchup,
honey, oil, garlic and rosemary in small mixing bowl. Mix well.
Reduce oven temperature to 350F. Pour off fat. Pour glaze over duck.
Baste frequently and cook 1 hour and 15 minutes. Remove duck from
oven. Let stand 15 minutes. Skim off fat from roasting pan. Reheat
glaze, pour over duck and garnish with green onions.
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
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.
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.
Ostrich and Shrimp in Roasted
8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded
15-20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock
Prepare ostrich and set aside. Place garlic cloves in the oven
at 400F and bake until soft and brown (about 10-15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and allow to cook until dry over medium
heat. When mixture has evaporated back down, add roasted garlic and
puree. Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and set aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
Fried Rocky Mountain Oysters
2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
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
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
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
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, but watch out
hot splashes). Cook until golden brown or tender, and remove with a
wire mesh strainer (the longer they cook, the tougher they get).
6 Salmon Fillets, 1/2 - 3/4 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 Tablespoon dried thyme (do not use fresh - it will burn)
Lemon wedges and Parsley for garnish
Trim off the thin edges of fillets as these would burn. Pat dry
and refrigerate until ready to cook. The butter sauce adheres
better to cold fillets.
In heavy 3-quart cast-iron frying pan over medium heat, melt
butter, add lemon juice, cayenne, salt, black pepper and thyme.
Stir to blend; cool to lukewarm.
Place an empty 10-inch cast-iron skillet over high heat until
bottom has a definite white haze and begins to smoke slightly.
Remove fish from refrigerator; dip 1 fillet in warm butter sauce,
coating well. Place fish in hot skillet, taking care that spits
and spatters do not burn you. Fish will sear and cook almost
immediately. Turn fillet over; blacken other side. Repeat with
Reserve remaining butter sauce. As fillets are cooked, place
them on individual plates; keep warm. Discard accumulated butter
sauce in skillet and charred bits between batches. When all
fillets have been cooked, wipe skillet clean and place empty
skillet back on heat. Add reserved butter sauce; carefully swirl
skillet 5 or 6 times to blacken butter. Remove pan from heat;
drizzle butter over each fillet. Garnish and serve hot.
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
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.