1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13×9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
Preheat oven to 350F. In a heavy saucepan, melt the remaining1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes oruntil lightly browned. Serve immediately.

1 pheasant
1 tablespoon Grey Poupon or other not-bright-yellow mustard
1/4 cup olive oil
1 tablespoon rosemary
1/4 cup scotch (wine will do if you don’t have scotch)
1/4 cup chicken broth

Fillet the pheasant breast and cut off the legs (skinned).
Cover all four pieces in the mustard and brown them in olive oil in a pan. Sprinkle the meat with the rosemary and add the scotch and the chicken broth.
Bring the liquid to a boil, then lower the heat and cover. Simmer for 7 to 8 minutes, then uncover. The breast pieces should be done.
Remove them and let the legs cook until the sauce thickens.

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery

Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almon slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill a least 1 hour before serving.

1 wild turkey 8 to 10 lbs
1 lb. of pork sausage
1/2 cup of butter
1/2 lb. of sliced mushrooms
2 stalks of chopped celery
1 chopped onion
2 garlic cloves, minced
6 cups of bread cubes
1 egg

Preheat oven to 325F.
If the wild taste is something you do not like, marinate the turkey in buttermilk for 24 hours.
Brown the pork sausage in a skillet and drain the grease. Add the
butter, mushroom, garlic, onion, and celery to skillet and melt the butter. Pour the mix over the bread cubes in a bowl and stir in the egg. Clean inside and out and dry the turkey.
Stuff the prepared dressing into the cavity and place turkey in a roasting pan. Place a meat thermometer in the breast of the turkey avoiding the bones. Lightly rub oil over the turkey.
Cover the turkey loosely with foil. Place roasting pan in oven for about 3 1/2 hours, occasionally basting with oil or butter. Remove the foil and continue to roast for 30 min. The turkey is done when the thermometer reads 185F.
Pull the turkey from the oven and let sit for 30 min.

4 quail, boned
Salt and pepper
Pate de foie gras (enough to stuff quail, about 2 ounces each)
4 pieces of bacon
3 tablespoons unsalted butter
1/3 cup minced shallot
1/4 cup Armagnac
1 1/2 cups veal or chicken stock
2 to 3 teaspoons arrowroot dissolved in water
Fresh chervil for garnish

Preheat oven to 350F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
Discard all but 2 tablespoons stout from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup.
Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter. Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.

6 – 8 firm medium apples, cored
1 cup mashed cooked sweet potatoes
1/4 cup packed brown sugar
2 tablespoons melted butter
1/4 teaspoon salt
Dash of pepper
1 whole wild goose, 6-8 pounds
Seasoned salt
Salt and pepper
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 medium onion, cut into 8 pieces
Apple brandy

Remove a thin strip of peel from the top of each apple. In medium mixing bowl, combine remaining apple ingredients and mix well.Stuff apples with sweet potato mixture, mounding on top.
Place in shallow baking dish. Set apples aside. Heat oven to 325F.
Pat goose dry with paper towels. Sprinkle cavity lightly with seasoned salt, salt, and pepper. Place carrot, celery, andonion in cavity.
Tie drumsticks across cavity. Tuck wing tips behind back.
Place, breast side up, on rack in roasting pan. Sprinkle outside of goose with seasoned salt, salt, and pepper.
Roast, basting frequently with pan juices and sprinkling occasionally with brandy, until desired doneness, about 20-2 minutes per pound. Drain and discard excess stout during roasting.
Place stuffed apples in oven during last 30-45 minutes of roasting. Baste apples frequently with goose drippings.
Remove apples when fork-tender. Allow goose to rest 2 minutes before carving and serving.

For sauce:
1 5-pound duck, fresh or frozen, thawed (neck, heart and
gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour
For duck:
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reducedto 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce witsalt an pepper.
Preheat oven to 400F. Trim excess stout from cavity of duck. Usingfork, pierce duck skin in several places. Place duck, breast sideup, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl.
Sprinkle spice-herb mixture over duck and in cavity. Roast duck
45 minutes. Turn duck and roast, breast side down, 30 minutes.

E-Cookbooks Fish & Game Recipe Sampler

Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer.
Transfer duck to platter. Serve with warmed sauce.

1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to3 cups. Strain and discard solids. Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, justto medium rare. Remove venison from oven and set aside. (To add anoptional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add mushrooms; saute briefly,then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce.
Garnish with mushrooms and chopped parsley.

2 rabbits, cut into serving pieces
Salt and pepper
4 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
1/2 cup sherry
2 teaspoons tarragon
1 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup parsley, minced

Season rabbit with salt and pepper. Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel. Add onion, carrot and celery to skillet. Saute 5 minutes. Stir in enough flour to make a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet.
Bring sauce to a boil and reduce heat to simmer. Baste meat frequentlyfor 45-60 minutes. Remove rabbit to serving platter and keep warm inoven. Strain and degrease sauce, discarding vegetables. Return remainingsauce to skillet and add cream. Simmer until thickened, stirring frequently. Remove from heat and add mustard and parsley. Pour sauce over rabbit and serve.

1 Pheasant – Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper

Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.