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Additional info for Cajun Recipes
Sauté venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. 9. Bake at 350ºF for two hours or until venison checks done. Serve stew over wild rice with cranberry sauce on the side. Barbecue Young Goat Don't laugh, but in this neck of the woods goats--pigs, too--escape from their pens in a flash. When they do, all to often they revert back to their undomesticated state. If captured by some neighbor down the road, attempts at domestication all to often fail, and that goat gets out of its pen to roam again--just ask Farmer John.
7. Pour 1/4 cup batter into hot grease for each piece of bread. 8. Fry 2 to 3 minutes on each side (or until golden brown). 9. Drain on paper towels. 10. Serve hot. topped with butter. Goes great with nearly everything, and even works as a snack. And finally, from Farmer John we have: Hey Caj, listen up! Before your good Chief Cooks go scrambling down the trail through my recipes, they better pay strict attention to this WARNING: I like my food spicy, real spicy. So that being the case, and since this fact is reflected in my recipes, I'd suggest they go easy on the spices I use.
5. Put in the rabbit and brown on 1-side. 6. Turn and brown the other side. 7. Turn heat down, and cook for another 20 to 30 minutes to ensure rabbit is thoroughly done. How long it takes depends on how old (tough) the rabbit is, and how high your flame is. Serve with rice and your favorite vegetable. Rocky Mountain Oysters We raised pigs on our farm, and castrated most of the males as a way to encourage growth and good social behavior. Those who raised cattle did the same. Many people ate these testicles and considered them a delicacy.