BOL Food Recipes

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 1 Spanish mackerel, 3 lb
• 1 Lemon, sliced
• 1 tb Salad oil
• Parsley garnish
• 1 tb Butter
• 1 Sauce a la Maitre D’Hotel
• 1 Lemon, juice of

Directions
Before broiling rub thoroughly with salt, brush with pepper and work in a little olive oil. Lay on broiler and brown well on both sides, being careful not to break it. Apply sauce and serve. If fish is large, split down middle of back before broiling. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 4 Swordfish steaks, 1-1/4″
• 2 tb Butter
• 1 tb Anchovy paste
• 1/2 c Olive oil
• 1 Lemon
• 4 Anchovy fillets

Directions
Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler. Serve with a slice of lemon which has an anchovy fillet and an olive toothpicked into. Also for: Any thick, firm-fleshed fish such as King, cobia, grouper. Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 1 Striper, six-pound
• 1/2 c Shallots, chopped
• 1/2 c Mushrooms, chopped
• 1 Lemon
• 1 c Tomatoes, chopped, peeled
• 1 ts Chives, chopped
• 1 ts Parsley, chopped
• 1 tb Butter
• 2 c Wine, dry white
• 2 Egg yolks
• 1 c Cream sauce

Directions
Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve. Recipe date: 11/29/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Seafood | Crab
Ingredients

• 1 Loaf french bread, large
• 1/2 c Butter, melted
• 1/2 lb Crabmeat
• 2/3 c American cheeze spread
• 1 Egg, large
• 1 ts Worcestershire sauce
• 1/4 ts Lemon-pepper seasoning
• 1/8 ts Mustard, dry

Directions
Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1 inch cubes. Hollow out each with sharp knife, leaving 1/8″ shell. Brush sides and top with melted butter. Place in cookie sheet, bake at 400 degrees for 10 minutes or until light brown and crisp. Cool. Blend cheeze and egg in bowl. Add remaining ingredients and gently mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any canape form. Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 6 Servings
Category: Wild game
Ingredients

• 1/2 lb Bacon or salt pork
• 2 lb Venison steak
• 4 tb Flour
• 6 c Water or beef stock
• 1 lg Tomato, chopped
• 2 md Carrots, sliced
• 2 md Stalks celery, sliced
• 2 md Potatoes, in 1″ cubes
• 1 Dozen small white onions
• 1 tb Chopped parsley
• 1 c Fresh green peas
• Salt and pepper to taste

Directions
Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 2 lb Redfish
• 1 Onion, sliced
• 1/2 Bell pepper, minced
• 2 Celery stalks, minced
• 1 ts Green onion tops, minced
• 1 ts Parsley, minced
• 1/2 Lemon, juice of
• 1/2 ts Mustard
• 1/2 ts Worcestershire sauce

Directions
Boil redfish in just enough water to cover, to which has been added onions, salt and pepper, boiling about 15 minutes. Remove bones and skin. Add bell pepper, celery, green onions and parsley. Season with lemon juice, mustard and Worcestershire sauce. Add most of the fish stock and place in mold in the refrigerater to congeal. Serve with mayonnaise and crackers. Also for: Any edible fish. Best use of bony types (Sheepshead etc) Source: Louisiana Conservationist Recipe date: 12/06/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Venison
Ingredients

• 10 lb Deer meat, lean
• 10 lb Pork, fresh, lean
• 3 oz Water
• 1 oz Pepper, black
• 3/4 oz Ginger, ground
• 1 1/4 oz Nutmeg
• 1/2 oz Allspice
• 1/2 oz Paprika
• 2 ts Garlic powder
• 12 oz Salt
• 1/2 lb Dried milk
• 2 1/2 ts Liquid smoke

Directions
Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8″ links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan 29, 1998

Posted in Wild Game |

Servings: 1 Servings
Category: Wild game | Cajun/creol
Ingredients

• 7 1/2 lb Venison; ground
• 7 1/2 lb Pork; ground
• 4 oz Salt
• 1 oz Black pepper; ground
• 1 1/2 oz Accent?seasoning mix
• 1 oz Cayenne
• 3 oz Light brown sugar
• 1 oz Louisiana?hot sauce
• 1 oz Paprika
• 3 oz Lea & Perrins?/li>
• -Worcestershire Sauce
• 3 Whole fresh green onion;
• -chopped

Directions
Mix all of the above together well. Stuff in casing. Recipe By : Merlin P. Bodin – “A Cajun Family’s Recipe Book” Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Venison | Sauces
Ingredients

• 1/4 c Marinade, strained
• 1 c Jelly, strained
• 1 tb Lemon juice
• 1 Ginger, powdered, pinch
• 2 tb Whiskey, Scotch/Bourbon

Directions
Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. Hugg’s Note: Muscadine jelly is the very best with deer. Recipe date: 01/15/63 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Venison | Sauces
Ingredients

• 1 Lemon, juice of
• 1/2 c Vinegar, wine
• 1/4 ts Tarragon
• 2 Onions, sliced
• 1 ts Chili powder
• 1/2 c Water
• 2 ts Salt
• 2 Bay leaves
• 1/4 ts Pepper, black
• 1/2 c Tomato catsup
• 1 Garlic clove, crushed

Directions
Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg’s Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |