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wild game Recipes

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Herbs and Spices   |   wild game

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This is a Cajun recipe making a thick stew which is traditionally served over rice

3 pounds alligator meat
Dollop of bottled steak sauce
12 cup solid vegetable shortening
1 14 cups allpurpose flour
3 large onions peeled and chopped
1 large green bell pepper seeded and chopped
12 cup chopped scallions
8 ribs celery chopped
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1 tablespoon cayenne pepper or to taste
1 cup water
Salt optional
Hot cooked rice

Chop alligator meat into small strips add a dollop of steak sauce to coat Heat some of the shortening in a large saucepot or Dutch oven add alligator and brown Remove meat set aside Add remaining shortening and flour mix well add onion green pepper scallion and celery saut slowly until vegetables are tender Add tomato sauce and tomato paste mix well Add cayenne pepper and water Cover and cook over medium heat for 30 minutes Stir in reserved alligator meat Cook 1 hour or until meat is tender Add salt to taste

Serve over cooked rice

NOTE Any fowl or seafood can be used in place of the alligator meat

18 doves
2 tablespoons butter
2 tablespoons oil
Salt and pepper
18 teaspoon garlic salt
Juice and grated rind of 12 lemon
2 teaspoons Liquid Smoke
1 tablespoon Worcestershire sauce
4 strips bacon
14 cup sherry wine
14 cup water

Brown doves in a mixture of butter and oil salt and pepper liberally while browning Remove doves to a baking dish Sprinkle with garlic salt lemon juice and rind Liquid Smoke Worcestershire sauce and more salt and pepper Cover the doves with bacon Deglaze the skillet in which the doves were browned with the sherry and water Pour over doves Cover and bake at 325 degrees F for 1 12 hours

Serves 6

6 doves
1 cup water
2 ribs celery
12 green bell pepper
12 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2crust pie pastry
14 cup butter
Black pepper to taste

Place doves in pot with 1 cup water Add celery bell pepper red pepper and salt Steam 45 to 60 minutes until birds are tender Cool and bone doves Reserve 1 cup broth

Line an 8inch square baking dish with 12 pastry Top with meat from doves Dot with butter Season with salt and pepper Add reserved broth Top with remaining pastry Brush with melted butter Bake at 350 degrees F until brown about 1 hour

Yields 4 to 6 servings

12 doves cleaned and rinsed
4 tablespoons butter
1 12 teaspoons salt
2 cups orange juice

Brown doves in butter in heavy skillet Add salt and orange juice Cover tightly Bake at 325 degrees F for about 1 12 hours

Serves 6 to 8

34 cup paprika
14 cup ground black pepper
14 cup salt
14 cup dark brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon minced dried orange zest
10 to 12 juniper berries crushed in
nbspnbspnbsp a mortar and pestle or spice mill
12 teaspoon ground cloves

Mix the spices thoroughly in a bowl Store the rub in a tightlysealed jar in the refrigerator It keeps indefinitely but loses potency over time

This gives extra flavor to dove quail pheasant wild turkey and other fowl Adjust ingredients to your own taste or to complement what youre cooking

2 tablespoons pickling spice crushed in a
nbspnbspnbsp mortar and pestle or spice mill
1 tablespoon coarselyground black pepper
1 tablespoon salt
1 tablespoon dark brown sugar
2 teaspoons white pepper
2 teaspoons dry mustard
2 teaspoons powdered ginger
1 teaspoon cayenne
1 teaspoon ground nutmeg
6 to 8 juniper berries crushed in a
nbspnbspnbsp mortar and pestle or spice mill

Stir all the ingredients together in a small bowl Store the rub in a tightly closed jar It keeps indefinitely but loses its potency over time

Makes about 12 cup

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