5 pounds venison roast
1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce.
Soak venison in water, vinegar and salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onionand enough water to cover bottom of covered roaster. Bake in 325F oven the first hour; then lower heat to 275 F for an additional 3 hours.
Baste often with sauce and juices from roast.

1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly-ground pepper

4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.

16 excellent sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desire amount of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown.

4 Crappie fillets about 10″ long
2 tablespoons butter
1 pinch cayenne pepper
3 teaspoons paprika
3 ounces cognac
1 cup heavy cream
4 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls. butter in a skillet and add fish, cooking until soft but not hard. Cook for 2 minutes per side. The thought is to not dry out the fish. After the fish have been cooked on both sides, remove fish and add brown sugar to pan. Then add remaining butter and return the fish to the pan once the sugar is melted. This willglaz the fish and end cooking them. Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling. Reduce by 25 percent. Combine a small part of liquid with corn starch and add to sauce.
Allow sauce to boil for about one minute. Pour sauce on top offish and garnish with fresh parsley.

4 pounds rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tablespoons butter
2 cups mushrooms, sliced
1 tablespoon cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
curry powder, to taste
salt and pepper
4 carrots, julienned

Marinate rabbit in brandy and orange juice concentrate overnight.
Arrange rabbit in baking dish reserving marinade. In a skillet, melt butter and saute mushrooms until barely tender. Add reserved marinade, garlic, curry, salt and pepper. Thicken with cornstarch/orange juice mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour.
Add carrots and bake 1 hour longer.

1 pound monkfish, skinned
Milk to cover
1/4 pound shrimp, shelled
2 eggs
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon fresh rosemary, chopped
1 pinch of saffron or tumeric
3/4 cup light cream
Salt and pepper to taste

Preheat oven to 350F. Place the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish
is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk.
Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and a crusty french type bread.

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 certain white haze and starts 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 nearly immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm. Discard accumulated buttersauce in skillet and charred bits between batches. When allfillets 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.

1 small ripe avocado coarsely chopped
1/4 cup skim milk
1 tablespoon lime juice
1 garlic clove minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon lemon rind grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup dry bread crumbs fine
vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for
7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transferfillets to a serving platter, and top with avocado sauce.

1 1/2 pounds walleye fillets, skin removed
2 cups grated carrots
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
1/4 teaspoon ground thyme
Salt to taste
3 tablespoons margarine or butter
3 1/2 tablespoons flour
Salt and pepper to taste
1/3 cup milk

Heat oven to 450F. Spray a 13 x 9-inch baking dish with nonstickvegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over fillets.
Cover with foil. Bake for 25 to 30 minutes, or until fish is firmand opaque and just starts to flake. Drain liquid from fish into a 2-cup measure. Cover fish with foil to keep warm. Set aside. Add water to liquid in cup to equal 1 1/3 cups.
In a 1-quart saucepan, melt 3 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture and milk. Cook for 5 to 7 minutes or until mixture thickens andbubbles, stirring constantly. Pour sauce evenly over fish and serve over hot rice or linguine.

1 large possum, skinned, dressed, and washed
1 quart beer
4 tablespoons Tabasco sauce
1 1/2 tablespoons salt
2 onions, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
4 sweet potatoes
2 ribs celery, chopped
1 oz. whiskey

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire saucetogether. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight.
Preheat oven to 350F. Place the sweet potatoes around the possum.
Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks.