2 Medium Rabbits
2 Andouille (Cajun Sausage) cut in bite sized pieces
Salt and red pepper
3 tbsp Veg Oil
1 medium tomato chopped
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tbsp Parsley, chopped
2 cup Uncooked rice, washed
1 cup Water
1/2 cup White Wine
2 tbsp Salt
Cut rabbit into serving pieces and season well with salt […]

2 Pheasants
1/4 cup seasoned flour (flour with salt, pepper and other spieces as desired)
4 tablespoon olive oil
4 tablespoon butter
1 garlic clove, choppen fine
1 large onion, diced
1 cup sweet white wine
1/2 cup chopped mushrooms
1/2 cup black olives
1 can chicken broth
Clean Pheasants and cut meat from bones into bite-size pieces.
In a large zip lock type bag mix pheasant […]

1 small jar currant jelly
2 tbsp. vegitable oil
1 small minced onion
3 tbsp. vinegar
2 cup red wine
Salt & pepper
In a sauce pan cook onions in the oil until tender
Add Current Jelly, red wine and vinegar
Cook on medium heat until jelly is completly disolved
Simer to reduce liquid until thickened into sauce
Salt & Pepper to taste
Server over any […]

1 rabbit, cut in serving pieces
4 tbsp. butter
2 tbsp. chopped parsley
1 tbsp. chopped chives
2 tbsp. flour
1 cup dry white wine
1 cup water
1 large garlic clove, minced
1 tsp. dried thyme leaves
1 can sliced mushrooms,drained
Salt & Pepper
In a large heavy skillet, heat 2 tablespoons butter and saute rabbit until it is brown on all sides. 
While rabbit is […]

1/4 vegitable oil
2  small onions, minced
2  whole cloves
1  tsp peppercorns
2  cloves garlic, cut fine
1  bay leaf
6  quail, cleaned & trussed
2  cup white wine (something you would drink!)
1/2  tsp salt
1/8  tsp pepper
1/4 tsp cayenne pepper
1  tsp minced chives
2  cup cream
In a deep dutch oven or skillet heat the oil and add onions, cloves, peppercorns, garlic and bay leaf; cook […]