Catfish Wraps
Ingredients How you cook the fish is your call,
4 servings
1 1/2 pounds catfish fillets
2 tablespoons olive oil
1 tablespoon lemon pepper
1 lemon, juice only
1 lime, juice only
2 cups prepared coleslaw (I like the creamy kind)
hot sauce, Tabasco, etc.
1 cup shredded cheddar and Jack cheeses
4 large warm flour tortillas
Avocado and Tomato Salsa
2 ripe, but firm avocados, peeled and diced
2 limes, juice only
1 cup cherry or pear tomatoes, halved and drained (toss gently in a colander)
1/4 cup red onion, minced
2 garlic cloves, minced
3 tablespoons fresh cilantro leaves, chopped
2 tablespoons olive oil
salt and pepper
Combine ingredients in a bowl and toss gently.
Instructions Rub fish with olive oil and lemon pepper. Grill or cook in a hot well-oiled pan until just done. While cooking, squeeze lemon and lime juice over fish. To prepare wraps, lay out a warm tortilla and put cooked fish along the bottom third of the tortilla, leaving about 2 inches of space between the fish and the bottom edge of the tortilla. Stuffing ingredients must be flat, not mounded. Spoon some coleslaw onto the fish, add a dash or two of hot sauce and top with cheese. Spoon some of the salsa onto the cheese. Fold the bottom edge over the stuffing and fold one of the sides over towards the center to keep the stuffing from falling out. Continue rolling snugly from the bottom and serve with additional salsa on the side.
-any light white fish can be subsituted for catfish
Squirrel
Ingredients The squirrels are first fried and then simmered in liquid until tender. Young squirrels taste much better than old ones.
4 servings
4 young squirrels, each cut into 6 to 8 pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 cup all-purpose flour
8 slices bacon, chopped
1/4 cup onion, sliced
2 celery stalks, sliced
1 tablespoon fresh rosemary leaves, minced
2 teaspoon lemon juice
2 cups chicken broth
4 cups warm cooked rice
Instructions Combine salt, pepper, garlic powder and flour. Dredge squirrels in flour mixture. Cook bacon in a heavy skillet over medium heat until browned. Fry squirrel pieces in bacon grease until medium brown. Add remaining ingredients except rice and reduce heat to simmer. Cover and cook for about 1 1/2 hours or until squirrel pieces are tender. Serve with warm rice.
Braised Rabbit
You can substitute rabbit for just about any recipe that calls for chicken.
4 servings
2 young rabbits, each cut into 6 to 8 pieces
salt and freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, finely diced
3 cups dry red wine
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh rosemary
1/2 teaspoon salt
2 firm, slightly not-quite-ripe pears; skin removed, cored and halved
3 tablespoons chilled butter
Instructions Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 to 4 minutes. Add rabbit pieces and brown each evenly. Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more. Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.
**Opossum and Sweet Potatoes **
INGREDIENTS:
1 Opossum (about 2-1/2 pounds)
2-1/2 teaspoons salt
Pepper to taste
Flour
1/2 cup water
4 medium sweet potatoes
2 tablespoons sugar
PREPARATION:
Trim excess fat from opossum and discard. Wash quickly inside and out with warm water; drain thoroughly.
Rub salt and pepper well into the opossum inside and out. Sprinkle inside and out with flour. Lay the opossum on its back in a roasting pan.
Add water, cover and bake at 350 degrees F until about half done (45 to 60 minutes).
Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed.
Cover sliced potatoes and opossum and cook 30 more minutes.
Wild Duck Pizza
Serves 4-6
2 10-12" pizza crusts
1 cup prepared pizza sauce
1 cup pepperoni, thinly sliced
4 skinless duck breast fillets, cooked, cooled and thinly sliced
1 1/2 cups shredded cheese, your choice
Additional toppings as desired
- Preheat oven to 450 degrees.
- For each pizza crust, spread 1/2 cup sauce evenly over dough. Arrange pepperoni and duck over sauce. Top with shredded cheese and any additional toppings.
- Place on a pizza screen, pan or stone in the preheated oven for 10-12 minutes or until cheese is melted and lightly browned. Slice into wedges and serve.
-store bought duck will work too
**Rattlesnake Lupinaci **
INGREDIENTS:
rattlesnake, cut into 4" - 6" strips
1 tsp butter
fresh mushrooms, sliced
1 large onion, chopped
6 oz white wine (Syrah/Shiraz)
4 oz oyster sauce
PREPARATION:
In a saute pan, melt the butter. Add the sliced mushrooms and onions. Saute until tender.
Add the snake strips. When the meat is 3/4th cooked add the wine. (flame out wine)
After wine liquid is cooked in, add the oyster sauce.
Cook until sauce begins to simmer.
Serve with baked potatoes and/or greens. Goes great on a bed of bbq’d squash.
i love to cook, and have a large file on the computer with recipies for pretty much anything. these are not your standard menu items, but very good. also variety is the spice of life…
I bake goodies more thatn I actually cook, but I can make basic stuff - mashed potatoes (my specialty 
Guess it makes sense, we have some pretty interesting saints!
for learning your way around the kitchen at age 16! I wish I’d got an earlier start; I’m 19 now and scrambling to learn before I leave home for college.)
