Free Wild Game Recipe

Free Recipe Title: RAIL SAUCE PIQUANTE ELLENDER

This Free Recipe ‘RAIL SAUCE PIQUANTE ELLENDER’ requires the following ingredients:

12 Rails, dressed and cut up
1 Basic Sauce recipe
8 oz Tomato sauce
8 oz Tomato paste

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

How to easily cook Free Recipe: RAIL SAUCE PIQUANTE ELLENDER

Thoroughly cook both tomato products with Sen. Ellender”s Basic Sauce. Add rails and cook until tender. Serve with rice or spaghetti. Source: DIXIE magazine, New Orleans LA Oct 03 1971 Recipe date: 10/03/71

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Free Recipe Title: LAKE SHRIMP JAMBALAYA

This Free Recipe ‘LAKE SHRIMP JAMBALAYA’ requires the following ingredients:

1-1/2 c Rice
3 Tomatoes
80 Lake shrimp (Pontchartrain)
1/2 ts Chili pepper
2 Onions, finely chopped
Cayenne pepper to taste
Salt & pepper to taste
2 Garlic clove
1 tb Butter
1 tb Flour
2 Thyme, sprigs
2 Bay leaf, sprigs

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: BLACKENED DRUM

This Free Recipe ‘BLACKENED DRUM’ requires the following ingredients:

Drumfish fillets, 1 thick
1 tb Paprika
2 tb Salt
1 ts Onion powder
1-1/2 ts Garlic powder
1 ts Red pepper
1/2 ts Pepper, white
1/2 ts Pepper
1/2 ts Thyme
1/2 ts Oregano
1 tb Parsley

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

How to easily cook Free Recipe: BLACKENED DRUM

Mix above dry ingredients in a bowl. Dip the drum fillets in melted sweet cream butter and sprinkle with the seasoning mixture, then drop into a very hot cast iron skillet. Cooking time is only 3 – 4 minutes per side; thinner fillets require less time. (A tablespoon of butter may be added to the skillet just before the seasoned fish to prevent sticking.) Also for: Try fillets of flounder, speck, grouper, amberjack, dolphin. Source: Lousiana Conservationist Mar/Apr 88 Recipe date: 04/25/88

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Free Recipe Title: RABBIT SAUCE PIQUANTE

This Free Recipe ‘RABBIT SAUCE PIQUANTE’ requires the following ingredients:

1 Rabbit, cut into pieces
2 tb Oil
1/4 c Water
2 tb Worcestershire sauce
2 tb Flour
1 tb Oil
4 tb Tomato paste
1/2 c Water
1/4 c Onions, chopped
3 tb Bell pepper, minced
1/4 c Celery, chopped
1 ts Garlic, minced
1/4 ts Tabasco sauce

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

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Free Recipe Title: OMELETTE AUX CREVETTES

This Free Recipe ‘OMELETTE AUX CREVETTES’ requires the following ingredients:

2 c Shrimp, boiled, seasoned
2 tb Tomato sauce
1 cn Cream of mushroom soup
Worcestershire sauce
Wine, sherry, a little
8 Eggs
6 tb Butter
Salt & pepper to taste
Parsley

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

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Free Recipe Title: VINAIGRETTE SAUCE II

This Free Recipe ‘VINAIGRETTE SAUCE II’ requires the following ingredients:

3 Garlic clove, minced
1/3 c Vinegar
12 Shallots, minced
1/2 c Good salad oil
1 tb Parsley, minced
Pepper and salt to taste

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: bake

How to easily cook Free Recipe: VINAIGRETTE SAUCE II

Beat oil and vinegar together very thoroughly. Add pepper and salt and green seasonings and beat thoroughly. Store in refrigerator and beat well before serving for cold fish sauce. Use as sauce for baked redfish or speckled trout poached in beer. Smoke trout for 1 hour then poach in beer/water mixture. Tried in 1979 – Excellent Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33

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Free Recipe Title: VINAIGRETTE SAUCE I

This Free Recipe ‘VINAIGRETTE SAUCE I’ requires the following ingredients:

12 Shallots, chopped
1 Egg yolk
2 Garlic clove
1 tb Parsley, chopped
1 Pickle, sweet, small
1 Bay leaf
1 tb Mustard
1 Thyme, sprig
1 tb Vinegar
Salt & pepper to taste

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation:

How to easily cook Free Recipe: VINAIGRETTE SAUCE I

Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt and pepper to well-beaten egg yolk. Beat well again. Combine all ingredients, beat well, and serve with cold speckled Trout poached in beer/water mixture… Start with smoking trout for 1 hour, then finish by poaching in beer/water mix. Tried in 1979 – Excellent Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date: 01/17/33

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Free Recipe Title: Black Drum Creole

This Free Recipe ‘Black Drum Creole’ requires the following ingredients:

5 lb Black drum, cleaned
1 c Onion, chopped
1 c Bell pepper, chopped
1 c Parsley, chopped
4 Garlic clove, chopped
4 Bay leaves
6 oz Tomato paste
16 oz Tomatoes, whole, can
2 c Water
2 Lemons
1/2 ts Basil
Tabasco sauce, dash
1/2 c Cooking oil
7 tb Flour
Salt & red pepper to taste

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

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Free Recipe Title: DEER MARINADE V

This Free Recipe ‘DEER MARINADE V’ requires the following ingredients:

1 lb Carrots, raw
1 lb Onions, yellow
1/2 lb Celery, incl. tops
8 c Vinegar
4 c Wine, red
1 tb Parsley, chopped
3 Bay leaves
1 ts Thyme
1 ts Peppercorns, crushed
1 tb Allspice, whole
1 ts Salt

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: DEER MARINADE IV

This Free Recipe ‘DEER MARINADE IV’ requires the following ingredients:

1 Wine, dry white, bottle
1 c Vinegar
1/2 c Oil, any type
1 Onion, large, sliced
2 Carrots, large, sliced thin
4 Shallots, chopped
3 Parsley, chopped, sprigs
1 ts Salt
6 Peppercorns, crushed
4 Juniper berries
1/4 ts Thyme

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

How to easily cook Free Recipe: DEER MARINADE IV

Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of thyme. Recipe date: 01/15/63

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Free Recipe Title: DEER MARINADE III

This Free Recipe ‘DEER MARINADE III’ requires the following ingredients:

1 ea Lemon, juice of
1/2 c Vinegar, wine
1/4 ts Tarragon
2 ea Onions, sliced
1 ts Chili powder
1/2 c Water
2 ts Salt
2 ea Bay leaves
1/4 ts Pepper, black
1/2 c Tomato catsup
1 ea Garlic clove, crushed

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation:

How to easily cook Free Recipe: DEER MARINADE III

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg”s Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63

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Free Recipe Title: DEER MARINADE II

This Free Recipe ‘DEER MARINADE II’ requires the following ingredients:

2 c Wine, dry
2 c Vinegar, white
6 Bay leaves
12 Cloves, whole
1 tb Peppercorns, black, whole
1 Onion, large, sliced

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: cook

How to easily cook Free Recipe: DEER MARINADE II

Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. Hugg”s Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar by 1 C. Recipe date: 01/15/63

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