1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled hot pepper sauce
Salt & pepper to taste
2 Mahi-Mahi Steaks
1 tablespoon vegetable oil
1 tablespoon lemon juice
Salt
White pepper

Combine our sour cream, yogurt, mayonnaise, mustard, and hot
sauce. Stir in dill; add salt and pepper to taste. Blend well.
Allow to stand at least 1/2 hour to blend flavors. Serve at room
temperature. May be refrigerated up to 24 hours.
Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish. Season lightly with salt and white pepper.
Place an inch apart in a lightly oiled baking dish. Bake at 450F for approximately 15 mintues. When fish tests are done, transfer to warm plates. Spoon Dill Sauce over fish.

1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 pounds)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)

Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skeweropening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removingaccumulated stout every 30 minutes. Remove bacon and roast for 1 hour more, removing stout after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
Make sauce:

pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste

Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

4-5 pound venison leg roast
Rub the roast well with a mixture of:
1 tablespoon coarse ground black pepper
2 teaspoons ground red chile pepper
1 teaspoon thyme
1 teaspoon sage
1 tablespoon vinegar.
Let roast sit a couple hours, then marinate in:
4 sliced onions
4-5 bay leaves
6 cloves garlic, crushed
1 teaspoon whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2-3 days, turning occasionally.
Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of excellent beer or cider. Cover and bake slowly, 300-325F for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender.
Serve with a green salad and corn bread.

Spice Mix:
2 tablespoons paprika
3/4 teaspoon thyme
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
3/4 teaspoon cayenne pepper
3/4 teaspoon dry mustard
1/2 teaspoon black pepper
Stew:
5 pounds venison (chuck or leg meat), cut into 1-inch cubes
1/2 cup vegetable oil, divided
3/4 pound dried apricots
1/2 pound dried prunes
1 cup dry red wine
6 cups beef broth
3 cups chicken broth
3/4 cup butter
3/4 cup flour
3/4 pound onions, chopped
1/2 cup chopped parsley
Salt and pepper to taste

Stir together ingredients for Spice Mix and set aside. In a large bowl, place venison and toss with entire spice mixture. Cover withplastic wrap, set in the refrigerator and leave overnight.
On cooking day, combine dried fruit and red wine in bowl, and set aside. Heat a large saute pan until very hot, add a small oil. Add meat in batches and replenish oil as needed to brown meat well on all sides. Remove meat to 8-quart stock pot as it browns. Deglaze
saute pan with a bit of stock to melt drippings. Transfer drippingsto stock pot along with the rest of beef and chicken stock.
Bring to a boil, reduce heat to simmer, cover and cook 2 hours or until meat is tender. When meat is done, strain off and save the cooking liquid. Set meat aside temporarily.
In same stock pot, which you have now emptied, melt butter and cook until it bubbles, but doesn’t burn. Stir or whisk in flour. Brownit lightly to make a roux. Slowly add strained-off cooking liquid to make a sauce. Add enough liquid for desired thickness. Let simmer
5 minutes. Add meat, dried fruit and wine. Meanwhile, saute onions

E-Cookbooks Fish & Game Recipe Sampler in a small amount of oil. Add to stew with parsley, salt and pepper to taste.

3 pieces of 2 oz. venison medallions
1 oz. clarified butter or oil
1 tbsp. chopped shallots
1 teas. chopped parsley
1 teas. chopped thyme
1 teas. chopped tarragon
4 oz. sliced wild mushrooms
2 tbsp. grained mustard
4 oz. heavy cream
2 oz. cognac
flour for dusting
salt & pepper to taste

In hot pan add butter. Dredge medallions in flour. Saute quickly.
Take out of pan and add shallots and herbs. Saute. Add mushrooms and flambe with cognac. Add heavy cream and reduce until desired thickness. Wisk in mustard. Add seasonings and medallions. Serve.

1 slice venison, 1/2 inch thick
4 apples
Powdered sugar
1/3 cup port wine
Salt and pepper to taste
Butter
12 candied cherries

Wipe, core, and cut apples in 1/4-inch size slices. Sprinkle with powdered sugar; add wine, cover, and let stand 30 minutes. Drain (reserving wine) and saute in butter. Cut venison in cutlets, sprinklewith salt and pepper, and cook 3 to 4 minutes in lightly greased pan.
Remove from pan. Melt 3 tablespoons butter in pan; add wine drained from apples and cherries. Reheat cutlets in sauce and serve with apples.

1/2 pound venison, cubed
1/2 pound lean pork, cubed
1/2 pound venison sausage, sliced 1/2″ thick
1/2 pound bacon, diced
1 can beef broth, (10 1/2 oz)
1 large onion, diced
8 ounces fresh mushrooms, sliced
1 cup red wine
1 tablespoon mild paprika
salt and pepper, to taste
2 cans sauerkraut, (32 oz total)

In a Dutch oven, fry the bacon until crisp, then remove and drain,leaving grease in pan. Saute onion and mushrooms in drippings untilsoftened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring.
Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes.

1 – 1 1/3-pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.
Cut orange into 1/2-inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about
1 minute. Add onion mixture to orange mixture (do not clean skillet) Season relish with salt and pepper.
Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/ tablespoons oil in same skillet over medium-highheat. Add fish and saute until crisp outside and just opaque in centerabout 4 minutes per side. Transfer fish to plates; top with relish.

2 trout with heads on (8-10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to aboil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3-4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well.
In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard thegarlic. Add the butter, heat it until the foam subsides, and inthe stout, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.