Recipes

Serves 8

Ingredients:

• 2 1/2 to 3 pounds Alligator, cut into 1 inch cubes
• 1 leek (white and pale green parts only), thinly sliced
• 3 cloves garlic, minced or pressed
• 1 tablespoon dried tarragon
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon dried sage
• 1/3 cup all-purpose flour
• 3/4 cup dry white wine
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1/4 cup whipping cream
• salt
• tarragon or sage springs; or chopped parsley
• thin lemon slices

Directions:

1. In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage. Coat alligator cubes with flour, then add to cooker and pour in wine and lemon juice. Cover and cook at low setting until alligator is very tender when pierced (7 1/2 to 8 hours).
2. In a small bowl, mix cornstarch and cream; blend into stew. Increase cooker heat setting to high; cover and cook, stirring 2 to 3 minutes, until sauce is thickened (about 15 more minutes). Season to taste with salt.
3. Garnish servings with tarragon springs and lemon slices.

Thanks to: Sunset Crockery Cook Book

Roast Antelope with Sweet Onion Sauce

Serves 6

Ingredients:

• 1 boneless loin of Antelope (3 to 4 pounds)
• 2 tablespoons oil or clarified butter
• salt and freshly ground black pepper to taste
• 2 sweet onions (preferably Vidalia), chopped
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2-1/2 cups beef stock, veal stock, or game stock
• 4 tablespoons butter, at room temperature

Directions:

1. Preheat oven to 400ºF. Heat oil in a heavy, ovenproof roasting pan over medium high heat. Season the roast with salt and pepper and sear on all sides in oil. Remove the roast from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently. Remove pan from heat and place the roast on top of vegetables. Place pan in preheated oven and roast to medium-rare, 10 to 12 minutes.
2. Remove the roast from pan and keep warm in foil. Place roasting pan over high heat on stove top, add wine, and deglaze pan. Reduce to a medium sauce consistency. Add stock and reduce by half. Strain into a saucepan, discard vegetables, and reheat sauce. Reduce further, if necessary. Whisk in butter, 1 tablespoon at a time, and adjust seasoning with salt and pepper.
3. Cut the meat into serving portions, and spoon sauce over the top.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Buffalo Steaks with Jack Daniels Sauce

Serves 6

Ingredients:

• 6 boneless Buffalo rib steaks (10 ounces each)
• salt and freshly ground white pepper to taste
• 2 tablespoons butter or olive oil
  
  Sauce:
  • 1/4 cup minced shallots or green onion
  • 1/2 cup sliced fresh mushrooms
  • 4 tablespoons unsalted butter, at room temperature
  • 2 cup beef stock
  • 3/4 cup dry white wine
  • 2 tablespoons green peppercorns, lightly crushed
  • 1/2 cup plus 5 tablespoons Jack Daniels or other high-quality bourbon
  • 1/2 heavy cream (optional)
  • salt and freshly ground white pepper
  • drops of fresh lemon juice

Directions:

1. Season buffalo steaks with salt and pepper to taste and let them rest for 1 hour at room temperature.
2. Make sauce: In a saucepan, sauté shallots and mushrooms in 2 tablespoon butter until golden brown. Add stock, wine, 1/2 cup bourbon, 1 tablespoon of the peppercorns; reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tablespoons bourbon, and lemon juice to taste, keep warm.
3. Sauté buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Serve with sauce.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Kangaroo: Meatballs in Wine Sauce

Serves 2-3

Ingredients:

• 1 pound ground Buffalo, Kangaroo, Ostrich, or Venison
• 1/2 cup fine dry bread crumbs
• 1/3 cup milk or chicken broth
• 1 large egg whit or 1 large egg
• 1 tablespoon instant minced onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
  Sauce:
  • 2 tablespoons butter or margarine
  • 1/2 pound mushrooms, quartered
  • 1/2 onion, chopped
  • 3/4 cup beef broth
  • 3/4 cup dry red wine
  • 2 tablespoons catsup
  • 1 bay leaf
  • 1 clove minced garlic
  • 4 teaspoons cornstarch and 4 teaspoons water

Directions:

1. Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter.
2. Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan.
3. Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf.
4. Add meatballs to sauce and reheat.

For 1-inch balls, bake at 475ºF for 10 to 12 minutes.

Thanks to: SFEM President, Russell McCurdy

Ostrich: Boomerang Steaks

Serves 6 - 8

Ingredients:

• Marinade
• 1/2 cup soy sauce
• 1/2 cup orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 teaspoons wasabe (Japanese horseradish) or prepared horseradish
• 1/4 cup green onions
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic, minced
• 1 teaspoon smoked sesame oil
• 2 pounds filet, strip, sirloin or boomerang Ostrich or Emu steaks

Directions:

1. Combine all ingredients and marinate ostrich or emu 2 hours or overnight. Grill over medium coals.

Thanks to: Fresh from Florida Cookbook

Barbecued Rattlesnake

Serves 6

Ingredients:

• 1 Rattlesnake, freshly skinned, head removed, 4’ or longer
• barbecue sauce
• salt and pepper to taste

Directions:

1. Cut snake into 4-6” sections. Marinate the snake in barbecue sauce several hours. Wrap sections in tinfoil and barbecue over charcoal or 45 minutes. To keep meat from drying out, baste with barbecue sauce every 10 minutes.

Thanks to: Woodall Publications Corp. ©1998