Free Recipes Archive
Meat products and venison from other than Cow or pork
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
2-1/2 cup Water 3 cups Ketchup 1 tablespoon Apple cider vinegar 1/4 cup Lemon juice 1/2 cup Worcestershire sauce 1/2 cup 100% pure maple syrup 1/2 cup Brown sugar 2 medium red Onions, diced 2 tablespoons Mexican Chili powder 1 Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
2 rabbits (2-1/2 lbs. each) quartered 1 tablespoon canola/corn oil 1 tablespoon Creole mustard Cajun Ragin’ Rub 1 tablespoon brown sugar 1 tablespoon ground black pepper 1-1/2 teaspoon white pepper 1-1/2 teaspoon celery salt 1/2-1 teaspoon cayenne 1/2 teaspoon dried Read More …
Never tried any of these, but I trust the friend I got them from. Baked Rattlesnake Prepare 5inch pieces of cleaned rattlesnake in the following manner: Dredge in paprika seasoned flour. Dip in diluted egg. roll in toasted breadcrumbs. Fry Read More …
4 100g Kangaroo Sirloin Steaks 1/2 cup beef stock 1/3 cup red wine 1 teaspoon crushed garlic 1 tblspn olive oil 2 med-lge beetroots 2 cups water 1/4 cup red wine vinegar 2 tblspns brown sugar 1 lge parsnip 2 Read More …
1 possum, whole 1 qt. cold water 1/8 cup salt 5 beef bouillon cubes 2 bay leaves 3 celery stalks chopped 2 onions sliced 1 bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold salt water for Read More …
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
1 egg 1 carrot 1 cup of rice 3/4 cup of water seaweed sheet 2 tablespoons of vinegar 2 tablespoons of sugar 1 teaspoon of salt 2 tablespoons of killed woodlice Prepare rice: Add rice to the water and microwave Read More …
1 lb meat or fish 1/2 cup favorite berries (such as high bush cranberries, or blueberries) 3 tablespoon vegetable oil (or you can use the fat from the animal) Cut meat into thin slices and dry in oven at 200 Read More …
Serves: 2 1 whole rabbit 2 tablespoons oil 1 tablespoon flour 3 slices bacon, coarsely chopped 1 medium onion, coarsely chopped 3 teaspoons flour, extra 1 tablespoon tomato paste 1 small chicken bouillon cube, crumbled 3/4 cup water 1/3 cup Read More …
1 rabbit, jointed 450ml red wine 2 tablespoon white vinegar 6 peppercorns 2 bay leaves 1/2 teaspoon thyme small sprig rosemary 115g prunes 60g butter 45g flour salt and pepper Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, Read More …
1-1/2 lb rabbit joints 1 tablespoon salt 1 chicken bouillon cube 2 onions, quartered white pepper 1 tablespoon cornflour 3 tablespoon cream 1 teaspoon French mustard Cover rabbit joints with cold water in a large pan, add salt and leave Read More …
1 Lg. Rabbit cut in pieces 3 tablespoon Butter 2 Red Onion, sliced 2 Carrot, sliced 2 Celery stalks, diced 2 tablespoon Minced Garlic, Fresh (Bottled Ok) 1/4 teaspoon Thyme 1/4 teaspoon Marjoram 1 c Chicken Stock 2 tablespoon Vinegar Read More …
1 rabbit, cut into serving size pieces 8 ozs bacon, cut into strips 2 medium-sized onions, thinly sliced 1 garlic clove, finely chopped 3 large carrots, peeled and thinly sliced MARINADE 16 fluid ozs dry red wine 3 teaspoon vegetable Read More …
1 hare, jointed seasoned flour hare’s blood, brain, liver (optional) 1/2 pound streaky bacon, cubed 1/2 pound chopped, or pickling onions 3 ounces lard 1/2 tablespoon thyme 1 heaped tablespoon chopped parsley bay leaf beef stock glass of port redcurrant Read More …
1 Elk Roast Marinade: 1 med Onion 1 tablespoon Salt 5 Peppercorns 2 clove Garlic 1 med Carrot, sliced 2 Stalks celery, sliced 1 cup Cider Vinegar, mild 1 cup Beef bullion 1 cup Dry vermouth 12 Juniper berries Combine Read More …
For those connoisseurs of kangaroo the Northern Territory Blue Flier is the best kangaroo meat you can get. Kangaroo is a very rich meat which is low on cholesterol, most people would not eat as much kangaroo as they would Read More …
250g Kangaroo Back Loin 1 Sweet Potato 1 Potato (large) 3 Baby Onions (roasted in the oven) 200ml Beef Jus (fancy name for beef stock) 1 TBL Bush Tomato Chutney 1 Parsnip 50g Butter Make a mashed potato with both Read More …
Individual Serve: 400g Kangaroo Back Loin Red Wine Beef Jus (fancy name for beef stock) Puff Pastry Bouquet Garni (parsley, thyme, oregano, bay leaves) Seasoning Carrot Celery Onion Marinate kangaroo in red wine for 1 day with bouquet garni, diced Read More …
Serving Size : 6 1/3 cup peanut oil 1 tablespoon unsalted butter 3 lb fresh rabbit, cut into serving pieces 1/2 cup whole grain mustard 3 cups dry white wine 1 cup creme fraiche salt to taste handful minced parsley Read More …
1 3 lb Rabbit, cut into 8 pieces 1/2 cup dijon mustard salt and freshly ground pepper 3 tablespoons peanut ol 1 tablespoon unsalted butter 1 bottle dry white wine 2 medium onions, finely chopped 1 tablespoon wondra flour several Read More …
1 rabbit, preferably not hung for too long. 200 g dried ceps, rehydrated in 300 ml hot water 300 ml red wine 2 large handfuls prunes 2 red onions double cream Joint the rabbit (if not already done) into hindquarters, Read More …
1 tablespoon Olive oil 12 Frog legs – (abt 1 lb) 1 tablespoon Flour 1 cup Chopped onions 2 tablespoons Chopped green bell peppers 2 tablespoons Chopped red bell peppers 1/4 cup Chopped celery 1 teaspoon Salt 1/2 teaspoon Cayenne Read More …
1 fillet or whole loin bear (6 to 7 pounds) 2-3 tablespoon vegetable oil The Marinade 4 medium onions, chopped 4 carrots, chopped 3/4 cup vinegar 2 teaspoon salt 4 cups dry white wine 2 cloves garlic, minced salt and Read More …
Source: Chef Michelle “Mike” Hanson, Furnace Creek Inn, Death Valley, California 1 pound boneless rattlesnake meat 3 ounces raw chicken meat or chicken fat, used as a binder 1/2 cup each red, yellow and green bell peppers, chopped fine 1/2 Read More …
Servings: 4 1 whole caribou or venison backstrap or 1 beef tenderloin, butterflied vegetable oil seasoned salt * Italian seasoning ** Chile powder *** freshly ground coarse black pepper or 4 pepper blend Preheat oven to 475 F In a Read More …
2 rabbits, or may use any small game 4 cups pitted prunes, soaked 15 minutes in warm water 1/4 cup flour 1 cup tiny pearl onions 1 teaspoon salt 11 ounce ale or beer large dash black pepper 1 teaspoon Read More …
3/4 cup sifted flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup milk 1 egg slightly beaten 1 cup grasshoppers 1 pint heavy cream beaten stiff Sift flour, baking powder and salt together into a bowl. Slowly add milk Read More …
When it comes to haggis, I am also vegetarian. In fact I am on a hunger strike… Here is a “Haggis Poem” for you. Much to his dad and mum’s dismay Horace ate himself one day He didn’t stop to Read More …
1/2-lb. ham slice, diced and browned (or 1/4 lb of bacon cooked and cut into pieces) 2 squirrels cut into pieces flour salt and pepper to taste 2 tablespoon butter 2 tablespoon oil 1 cup dry white wine 1/2 teaspoon Read More …
saddle of hare, larded 1/2 pint double cream 1/4 pint sour cream 2 ounce chopped mild onion 2 ounce chopped carrot 2 teaspoons wine vinegar red currant jelly 1-2 glasses red wine or port Only the saddle is needed for Read More …
1 lb rabbit, deboned vinegar water 1 lge onion, sliced salt and pepper 1 whole cloves 1 bay leaf butter 1 cup sour cream The rabbit meat should be placed in a jar and covered with equal parts of vinegar Read More …
Sonoran Spice 1 teaspoon black peppercorns 1/8 teaspoon star anise 1 teaspoon salt 1/2 teaspoon cumin seed, roasted 1/2 teaspoon chamomile, whole 1/2 teaspoon chili powder, roasted 1/2 orange peel, dried 1/2 teaspoon paprika 1/2 tablespoon onion, granulated 1/2 teaspoon Read More …
2 lbs Alligator meat (small pieces about 1 inch) Tony’s seasoning (or salt and pepper) 1/2 can beer 2 eggs 4 heaping tbs yellow mustard Tabasco (to taste) 1 quart oil in a heavy pot Corn flour Heat oil to Read More …
16 small or 8 large pairs frog legs 1 cup buttermilk 1 cup corn flour 1/2 teaspoon salt Lard or oil (for frying) 1 bunch parsley, washed and dried 2 lemons, quartered Prepare legs by cutting off backbone (if any Read More …
Yield: 4 Servings 4 Pairs jumbo frogs’ legs, trimmed, about 1 pound 1 Stalk fresh lemon grass soaked for 1 hour in warm water, finely chopped OR 1 TB dried lemon grass 2 fresh red chili peppers, sliced 2 green Read More …
1 possum 1 qt. water Tarragon, dash 4 tablespoon salt Thyme, dash Oil Marinade 1 cup flour Margarine 1/8 teaspoon paprika Soak possum for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Read More …
4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] Yield: 12 servings Par boil the bear meat in 2 qts of water and 1 tablespoon soda Read More …
1 large rattlesnake 1 qt. water Tarragon, dash 4 tablespoon salt Thyme, dash Oil Marinade 1 cup flour Margarine 1/8 teaspoon paprika Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks Read More …
3-4 lb bear roast or rump, thin fat to 1/2 inch 1-1/2 cloves garlic salt and pepper 2 small onions chopped 1/2 rib celery with leaves, 1/2 teaspoon sage 3 tablespoon flour 1/4 teaspoon thyme 1/4 teaspoon savory 2 cups Read More …
18 jumbo frogs legs, trimmed Milk Seasoned flour for dredging Peanut oil 3 Tablespoons butter 1 garlic clove, finely chopped Lemon juice to taste Finely chopped parsley Soak the frogs legs in water to cover for 2 hours. Drain and Read More …
1 md Rabbit, cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 md Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoon Whipping cream 1-1/2 tablespoon Grainy coarse Dijon Mustard Read More …
12 pairs large frogs’ legs (or 24 pair small frogs’ legs) 1 cup milk 1 cup flour seasoned with 1 teaspoon salt and 1/2 teaspoon freshly-ground black pepper 2 cups peeled tomatoes Salt to taste Freshly-ground black pepper to taste Read More …
1/4 lb. salt diced pork 3 strips diced bacon flour salt and pepper to taste 3 lb. Moose round or rump cut in cubes 1 Moose kidney, thinly sliced 1Tb. brown sugar 1-1/2 tablespoon currant jelly 1 teaspoon Kitchen Bouquet Read More …
600 g Kangaroo fillet, trimmed and cubed 2 teaspoon Coriander seeds, roasted and ground 1 teaspoon Black pepper, freshly ground 2 Medium-sized eggplants 1 teaspoon Garlic cloves, minced 25 ml Lemon juice 1 tablespoon Tahini 1/2 teaspoon Sea salt 50 Read More …
1 lb. cougar steak Marinade Flour 3 tablespoons cooking oil 1 teaspoon bacon fat Marinate steaks for 2-3 hours in your favorite meat marinate. Dry steaks and flour both sides of meat. Fry in skillet with oil and bacon fat Read More …
5 tablespoon butter 2 squirrels cut into pieces 1-1/2 cups thick cream 1/3 cup vinegar 5 scallions diced salt and pepper to taste 1/2 teaspoon thyme Melt 3 tablespoons of butter in casserole and brown the squirrel pieces lightly in Read More …
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …