4 pheasants, quartered
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1-lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar,
Worchestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants. Bake covered, in
a moderately slow oven (325F) for 1 1/2 hours. remove cover; addsherry and cherries. Continue baking 20 minutes longer. To serve,transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable.

6 partridge
12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste

Preheat oven to 400F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon slices. Line casserole with ham slices. Arrange birds in casserole, then cover.
Cook over low heat for 15 minutes. Remove cover to pour brandy over birds. Cover again and bake for 20 minutes at 400F. Remove birds and ham. Skim off stout, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly while bringing them to a boil. Add orange juice, salt, and pepper.
Return birds and ham to sauce, then serve.

1 1/2 lbs. panfish (sunfish, bluegill, perch)
1/4 cup flour
1/3 cup cooking oil
1 1/4 cup hot water
1 – 8 oz. can tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/3 cup chopped green peppers
5 small cloves garlic chopped fine
2 teaspoons salt
1/2 tespoon thyme
1/4 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 1/2 cups cooked rice

Cut fish in one inch chunks. Coat fish in flour and brown in oil stirring constantly. Add water gradually. Cook until smooth and thisk stirring constantly. Add remaining ingredientsexcept rice. Cover and simmer for 20 minutes. Remove bay leaves and serve over rice.

1 pint oysters
1/4 cup melted butter
1/2 cup sauteed sliced celery
1 quart milk
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/2 cup sauteed chopped Onion
1 can undrained whole kernel corn
1 cup cooked diced potatoes

Open and save, or drain and save the oysters reserving the liquor.
Remove any remaining shell particles. Add oysters and liquor to butterand cook for 3 minutes or until edges of oysters start to curl. Add milk, onion, celery, corn, potatoes, salt & pepper; heat thoroughly but do not boil. Garnish with paprika. Serve at once.

1 – 5 pound duck, rinsed, patted dry
2 lemons, halved
salt and ground pepper to taste
3/4 cup soy sauce
3/4 cup ketchup
1/3 cup liquid honey
1/4 cup corn oil
4 cloves garlic, finely chopped
1 tbsp. rosemary
2 green onions, thinly sliced for garnish

Preheat oven to 400F. Rub the duck inside and out with juice of 1 lemon. Pat dry. Prick skin with fork. Sprinkle inside and outside with salt and pepper. Place second lemon in cavity. Place duck, breast side up on rack in shallow roasting pan. Bake for 30 minutes.
While duck is roasting, make glaze. Combine soy sauce, ketchup, honey, oil, garlic and rosemary in small mixing bowl. Mix well.
Reduce oven temperature to 350F. Pour off stout. Pour glaze over duck.
Baste frequently and cook 1 hour and 15 minutes. Remove duck from oven. Let stand 15 minutes. Skim off stout from roasting pan. Reheatglaze, pour over duck and garnish with green onions.

8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded
into scaloppini
15-20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock

Prepare ostrich and set aside. Place garlic cloves in the oven at 400F and bake until soft and brown (about 10-15 minutes). In sauce pot, melt butter and saute onion until onion is fully cooked (about 5 minutes). Add wine and allow to cook until dry over medium heat. When mixture has evaporated back down, add roasted garlian puree. Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.
In separate pan, heat olive oil add ostrich, sear on both sides and set aside. Add shrimp and chicken stock to oil; saute until cooked. Add ostrich and sauce.

2 pounds carp or other fish fillet
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste

Cut fillets into large chunks and dredge them in flour. Heat oil in a large heavy frypan and saute onion until transparent. Add fish chunks and brown. In a bowl, combine remaining ingredients for asauce. Pour over browned fish and onions.

2 Cornish game hens (1 1/2 pounds each), halved
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/3 cup fresh lemon juice
1 green onion, minced
3 tablespoons minced fresh cilantro
2 garlic cloves, pressed

Rub game hens with coriander and turmeric. Set aside.
Combine remaining ingredients in medium baking dish. Add game
hens to marinade and turn to coat. Cover and refrigerate 6 hours or overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove game hens from marinade. Season game hens with salt and pepper.
Grill or broil until cooked through, turning and basting occasionally with marinade, 25 minutes.

2 fresh pheasants
5 slices pancetta or bacon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 to 3 cloves garlic, chopped
Salt and black pepper
3/4 cup dry white wine
3 tablespoons butter
3 tablespoons brandy

Wash and dry the pheasants, removing any lumps of stout from the cavity. Make the dressing by chopping the bacon, herbs and garlic.
Mix well. Spoon the dressing into the cavity and truss the birds. Season with salt and pepper.
Place the birds on their sides on a rack and bake at 350 degrees, turning every 15 minutes. The breast should remain down to keep it from drying out. After 30 minutes add the wine and continue roasting and turning the birds for another 10 to 15 minutes. Increase the heat to 450 and brown the skin. Cook the pheasant for 5 minutes on each side. Remove and keep warm.
Cut the birds in half. Place the halves, cut side down, in a largefrying pan, with any stuffing that falls out and the pan juices. Add
the butter, and cook over high heat for 3 to 4 minutes, or till traces of pink are gone. Add the brandy and flame them. Serve at once spooning the pan juices and stuffing on top.
Wild rice makes a fine accompaniment.

1 (12 pound) fresh goose
salt to taste
4 cups wild rice, cooked
2/3 cup chopped toasted hazelnuts
2 Granny Smith apples – peeled, cored and chopped
1/2 cup chopped onion
2 teaspoons ground savory
3 tablespoons chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons all-purpose flour
4 cups water

Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper. Remove the neck, heart, and gizzardfrom the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
Roast in a preheated 325F oven, breast side down, for 1 1/2 hours.
Draw off the stout as it accumulates. Turn, and roast another 1 1/2 hours.
When done, the juices should run clear when the bird is pricked wherethe thigh attaches to the body. Remove trussing strings and skewers before carving.
While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
Pour off all but 1 tablespoon of the stout from the roasting pan.
Sprinkle a small flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.