THE WILD SIDE

Alligator Supreme

Ingredients:
2 pounds ground Alligator meat
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup butter or margarine
1/2 cup flour
4 tablespoons chili powder
2 tablespoons salt
1/2 teaspoon cumin
2 cans tomatoes

Procedure: Stir butter and flour and brown lightly; add onions and celery and cook until soft. Stir in chili powder, salt, and cumin; add tomatoes, stirring to blend. Simmer gently (about 10 minutes). Stir often. Add alligator meat and cook until meat is done.


Barbecued Deer Ribs

Lb. Deer Ribs, trimmed
1 Cup Apple Vinegar
3/4 Cup Packed Brown Sugar
1 Tbsp. Olive Oil
1/2 Cup Catsup
1/4 Tsp. Pepper
1 Tsp. Minced Garlic
1 Tsp. Liquid Smoke Salt Tony ChachereÂ’s

Procedure: Parboil deer ribs in large saucepan for 2½ hours, changing water once during cooking Cool. Trim to remove any fat. Place ribs in baking dish. Combine remaining ingredients in bowl, mix well. Pour over ribs. Simmer, covered, over low heat for two hours basting frequently and adding water if necessary.


Smothered Rabbit

Ingredients:

2 ea rabbits (tame or wild)
3 cups chopped yellow onions
1 cup chopped bell peppers
4 cloves garlic, minced
1 ea bundle onion tops, chopped
1/2 bundle parsley, chopped
1/3 cup olive oil (or your favorite oil)
4 cups water or broth (chicken or veg.)
4-5 shakes tabassco sauce
3 tablespoons Tony Chachere's Seasoning
1/2 teaspoon red cayenne pepper

Procedure: Preheat oven to 325-350 degrees. Heat oil in large black iron pot or magnalite pot. Brown rabbit in oil on all sides, letting it stick to the bottom, but don't let it burn.

Remove browned rabbit from pot. Now, add all other ingredients except parsley. Saute until limp or transparent. Add water or broth and bring to a boil. Add rabbit to pot with other ingredients and bring back to a boil. Cover the pot with lid and place in oven for about 1-1/2 hours or until fork tender, or until it falls off the bone. Add the parsley after 1 hour in oven

Serve over white rice or cornbread. A great side dish is smothered white beans. Enjoy.


Sweet Wild Duck



Ingredients:

2 big ducks
2 bell peppers, diced
3 Onions, quartered
2 stalks of celery, diced
1 apple, quatered
1 orange
olive oil
garlic

Procedure:
Stuff breast with garlic. Put quarter onion, apple, celery, bell pepper, orange and sausage into cavity and sew shut. Heat olive oil in black pot at high heat. Brown breast adding water if needed. Brown duck for 45-60 minutes or until the ducks are dark brown. Add onions, bell pepper, and remaining sausage into pot stirring often. Add water if necessary to keep from sticking. After browning, put enough water to cover ducks. Cover and place in 400F oven for one hour. Check water level adding if need. Cook for an additional 30 minutes uncovered. To thicken gravy, add flour. Serve over rice.