1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. Try one. Recipe date: 12/23/87 |
1 Venison heart 1 md Onion, sliced 1 ts Prepared mustard 1 ts Pickling spice 1 ts Salt 3 ts Wine vinegar 1 c Red wine Flour 2 ts Butter Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. |
25 lb Crawfish, live 2 ea Salt, ice cream, boxes 3 ga Water 2 c Red pepper 1/2 ea Black pepper, stirring spoon 6 ea Lemons, halved 6 ea Onions, large, cut in 8ths 1 x Potatoes and corn, preboiled Add pepper and salt to water and bring to a boil. Add crawfish and bring to a second boil. Add onions, lemon, potatoes and corn, When boil begins, cook 10 minutes, no more. Take crawfish out and do not let soak. Source: Times-Picayune/States-Item 15 Mar 84 Pat Huval, Mayor of Henderson LA Recipe date: 03/15/84 |
4 ea Bluefish fillets 1 pt Wine, dry chablis 1 c Shallots, finely chopped 1/2 c Parsley, finely chopped 1/2 pt Heavy cream 1 T Lemon juice 2 ea Egg yolks, beaten 1 x Salt and white pepper Place fillets in a buttered baking dish, sprinkle with shallots and parsley. Pour on the wine, dust with salt and pepper and bring to a boil. Cover the dish with oiled, waxed paper (or foil) and place in preheated 350 degree oven. Cook for 15 minutes. Now drain the juice from the baking dish into a saucepan, add the cream, the lemon juice, the beaten egg yolks and continue to stir this over the flame until it has reduced to thick consistency. Pour this over the fillets, which you have kept hot in a baking dish, and serve very hot. Also for: Any tasty fish. Recipe date: 11/29/87 |
4 lb Boneless, cubed venison 3 T Bacon grease 5 T Fresh ground cumin 1 1/2 Cans of beer [*not Lite] 1/2 t Cayenne pepper 6 Jalapenos fresh & whole 2 Jalapenos seeded & chopped 3 T Soy sauce 1/2 c Chopped green Bell pepper 8 oz Can tomato sauce 2 c Stewwed tomatos 2 T Masa harina Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy! |
| Ingredients | |||
| 600 | grams | kangaroo fillet, trimmed | |
| 2 | bn | english spinach | |
| 12 | each | anchovy fillets | |
| 200 | grams | unsalted butter | |
| 1 | teaspoon | lemon juice | |
| 1 | pepper, freshly ground | ||
| 1 | teaspoon | sea salt | |
| 1 | olive oil | ||
Directions: | |||
| Slice the kangaroo fillet into thin slices, three per serving. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm. Heat a large, heavy-base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed (this does not take very long) and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked. In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately. Note: Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver. To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater. It's a very big, very strong-tasting meat. | |||
8 lb Deer roast (ham) 1/2 lb Salt pork, cut in strips 1 c Currant jelly 4 tb Flour 1 tb Brandy ----------------------------------MARINADE---------------------------------- 4 c Vinegar 4 c Water 1 tb Salt 1 tb Red pepper 1 tb Pepper, black 3 ea Garlic clove, minced 3 ea Bay leaves 1 ts Cloves 1 ts Allspice 1 ts Thyme Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. |