2 Whole skinless legs and skinless breast of Pheasant., 2 of each-legs and breast. 4 Tablespoons butter-divided 1 Tablespoon extra virgin olive Oil 3/4 Cup whole pearl onions, Or 1/2 diced yellow onions 5 cloves garlic, minced 5 or 6 whole Shiitake mushrooms , roughly cut 1 pint Crimini mushrooms (Or white), Sliced 1/2 oz….
4-BEAN SOUP MIX
1/4 CUP DRIED GARBANZO BEANS 1/4 CUP DRIED NAVY BEANS OR LIMA BEANS 1/4 CUP DRIED RED KIDNEY BEANS OR PINTO BEANS 1/4 CUP DRIED WHOLE OR SPLIT PEAS 3 TABLESPOONS MINCED DRIED ONION 2 TABLESPOONS WHOLE WHEAT BERRIES 2 TABLESPOONS PEARL BARLEY 2 TABLESPOONS DRIED CELERY FLAKES 2 TSPS. INSTANT BEEF BOUILLON GRANULES 1/2…
ROAST PIGEON WITH ROOT VEGETABLES
2 to 4 pigeons, plucked and dressed 1/4 cup melted butter or olive oil Salt and black pepper 2 large carrots, peeled and cut into chunks 4 to 6 Jerusalem artichokes, cut into chunks 2 parsnips, peeled and cut into chunks 2 to 4 salsify roots, scrubbed and cut into 2-inch lengths (optional) 1 or 2 roots of Hamburg or root parsley, cut into chunks (optional) 3 tablespoons chopped parsley Beer…
3-PEPPER CAJUN SEASONING
1 CUP SALT 1 CUP GARLIC POWDER 1 CUP ONION POWDER ½ CUP DRIED OREGANO LEAVES ½ CUP DRIED SWEET BASIL ¼ CUP DRIED THYME LEAVES ¼ CUP BLACK PEPPER ¼ CUP WHITE PEPPER ¼ CUP CAYENNE PEPPER 1 ¼ CUPS PAPRIKA
Braised squirrel, horseradish mash, sprout tops and hazelnut jus
BRAISED SQUIRREL 6 grey squirrels 750ml of red wine 1/4 bunch of fresh thyme 1/4 bunch of fresh rosemary 1/2 head of garlic, peeled and cloves chopped 1 leek, cut into 2cm dice 1/2 head of celery, cut into 2cm dice plain flour, for dusting vegetable oil 100g of roasted hazelnuts, roughly chopped HORSERADISH MASH 4 Maris Piper potatoes, peeled and roughly chopped…
4-PEPPER POULTRY RUB
4 TABLESPOONS SALT 3 TABLESPOONS BROWN SUGAR 1 TABLESPOON ONION SALT 1 TABLESPOON BLACK PEPPER 1 TABLESPOON WHITE PEPPER 1 TABLESPOON LEMON PEPPER 1 TABLESPOON CAYENNE PEPPER 1 TABLESPOON CHILI POWDER 1 TABLESPOON DRIED MARJORAM 1 TABLESPOON DRIED SAGE 1 TABLESPOON CORNSTARCH
Turtle Stew
1 pound snapper turtle, cleaned, rinsed and medium diced 1/4 cup all-purpose flour 1/4 cup butter 1/4 cup red wine 1/3 cup chopped celery 1/3 cup chopped onion 1/3 cup chopped carrot 2 tablespoons minced garlic 1 quart beef stock 1/2 cup water, plus 2 tablespoons, divided 1 teaspoon Worcestershire 3 tablespoons cornstarch 1 teaspoon…
BUTTERSCOTCH PUDDING MIX
1 ¾ CUPS BROWN SUGAR, FIRMLY PACKED ¾ CUP INSTANT NONFAT MILK POWDER 1 CUP CORNSTARCH ¼ TEASPOON SALT COMBINE ¼ CUP OF MIX, 1 CUP OF MILK AND 2 TEASPOONS OF BUTTER IN A SMALL SAUCEPAN OVER LOW HEAT. STIR CONSTANTLY UNTIL MIXTURE BOILS; BOIL GENTLY, STIRRING FOR 1 MINUTE. REFRIGERATE UNTIL THICKENED.
Fried Rattlesnake
Snake meat 1 cup all-purpose flour ½ cup yellow cornmeal 1 tablespoon mesquite seasoning available kentrollins.com or your favorite seasoning blend ½ teaspoon cayenne 1 teaspoon onion powder 2 teaspoons garlic powder 2 tablespoons cornstarch 1 cup milk 2 large eggs Fry oil For fresh snake meat, clean the snake well and cover it in buttermilk overnight. Drain the snake from the buttermilk and cut into about 3 to 4-inch pieces. In a…
ALMOND HONEY POPCORN
SOFTENED BUTTER 1 1/4 CUPS SLICED ALMONDS 4 QUARTS POPPED POPCORN 1/2 CUP BUTTER 1 1/2 CUPS HONEY 1/2 TEASPOON SALT 1 TEASPOON BAKING SODA 2 TEASPOONS VANILLA EXTRACT BUTTER A LARGE BOWL WITH SOFTENED BUTTER. IN THE BOWL TOSS TOGETHER THE ALMONDS AND THE POPPED POPCORN. IN A SAUCEPAN WITH HIGH SIDES, MELT THE…
