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E−Cookbooks Recipe Sampler

VJJE Publishing Co.
Introduction.........................................................................................................................................................1
Baked Mahi−Mahi with Dill Sauce .................................................................................................................2
Baked Possum ....................................................................................................................................................3
Baked Walleye with Carrots ............................................................................................................................4
Bass with Avocado Sauce .................................................................................................................................5
Blackened Salmon .............................................................................................................................................6
Bombay Monkfish .............................................................................................................................................7
Brandied Orange Rabbit With Mushrooms ...................................................................................................8
Cajun Crappie ...................................................................................................................................................9
Cajun Frog Legs ..............................................................................................................................................10
California Wild Duck Stew ............................................................................................................................11
Carolina Roast Venison ..................................................................................................................................12
Carp with Red Sauce ......................................................................................................................................13
Catfish with Parsley−Pecan Sauce ................................................................................................................14
Chinese Venison ..............................................................................................................................................15
Cream Of Crab Soup ......................................................................................................................................16
Crab Stuffing ...................................................................................................................................................17
Crawdad Gumbo .............................................................................................................................................18
Deviled Rabbit .................................................................................................................................................19
Duck in Guinness and Honey .........................................................................................................................20
Duck and Roasted Walnut Salad ...................................................................................................................21
Fricassee of Rabbit ..........................................................................................................................................22
Fried Rocky Mountain Oysters .....................................................................................................................23
Roast Goose with Wild Rice ...........................................................................................................................24
i
Italian Roast Pheasant ....................................................................................................................................25
Lemon−Coriander Game Hens ......................................................................................................................26
Medieval Sweet and Sour Fish .......................................................................................................................27
Ostrich and Shrimp in Roasted Garlic Sauce ..............................................................................................28
Oriental Glazed Duck .....................................................................................................................................29
Chunky Oyster Chowder ...............................................................................................................................30
Panfish Creole .................................................................................................................................................31
Partridge Casserole .........................................................................................................................................32
Pheasant Jubilee ..............................................................................................................................................33
Pheasant in Spiced Sour Cream ....................................................................................................................34
Rabbit In Tarragon Sauce ..............................................................................................................................35
Rack of Venison With Mushrooms ...............................................................................................................36
Roast Duck with Port−Garlic Sauce .............................................................................................................37
Roast Goose with Baked Apples ....................................................................................................................39
Roast Quail Stuffed with Foie Gras ..............................................................................................................40
Roast Wild Turkey ..........................................................................................................................................41
Salmon Pate .....................................................................................................................................................42
Scotched Pheasant ...........................................................................................................................................43
Baked Seafood Au Gratin ..............................................................................................................................44
Spicy Blackened Catfish .................................................................................................................................45
Tarragon Trout ...............................................................................................................................................46
Trout with Red Onion and Orange Relish ...................................................................................................47
Venison Bigos ..................................................................................................................................................48
Venison Cutlets with Apples ..........................................................................................................................49
ii
Venison Sirloin ................................................................................................................................................50
Venison Stew ....................................................................................................................................................51
Venison Roast Marinated in Buttermilk .......................................................................................................53
Wild Goose Chase ...........................................................................................................................................54
iii Introduction

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