A Cornicopia


I decided to bring you a mix of recipes for Christmas. They are from the pages of www.wildgamerecipes.com. Hope you like them.

Quail Flambe

  • 10 quail, cleaned and skinned
  • salt and pepper
  • 3/4 cup butter or margarine
  • 1 tsp dry basil
  • 1/2 cup plus 3 tbsp brandy
  • 4 1/2 oz. can black olives, chopped


Directions:

Sprinkle quail with salt and pepper. Melt butter or margarine in large frying pan over low heat. Stir in basil. Add the quail and sautee for 7 minutes. Add 1/2 cup brandy and olives. Stir. Cover, reduce heat and simmer for 25 minutes, basting often. If more liquid is needed add more brandy.

To flame, bring quail to table in pan. Uncover and add 3 tbsp brandy and light with long taper.

Cajun Frog Legs

  • 16 good size frog legs
  • 1 cup shortening
  • 1/2 cup flour
  • 3 cups milk
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic juice
  • 1/2 tsp. ground cayenne pepper
  • 1/4 tsp. black pepper
  • dash of white pepper
  • dash of oregano
  • dash of rosemary
  • salt to taste


Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.

Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown.

Baked Catfish Fillets with Horseradish Sauce

  • 1 1/2 lb Catfish fillets
  • 2 Egg whites
  • 1 tb Grated onion
  • 1/4 ts Dry mustard
  • 2 tb Butter or margarine
  • 1 c Milk
  • 1 tb Lemon juice
  • 2 tb Sour cream
  • 1 Clove garlic
  • 1/4 ts White pepper
  • 2 tb Flour
  • 4 ts Prepared horseradish


Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

The copyright of the article A Cornicopia in Fish & Game Recipes is owned by Christopher P. Bell. Permission to republish A Cornicopia in print or online must be granted by the author in writing.

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