Table of Contents

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

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

Venison Sirloin ...............................................................................................................................................50

Venison Stew ...................................................................................................................................................51

Venison Roast Marinated in Buttermilk .......................................................................................................53

Wild Goose Chase ..........................................................................................................................................54


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