Squirrel Spanish Chorizo Paella!

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Squirrel Spanish Chorizo Paella For some time now, I’ve been waiting patiently for Danny to hunt enough squirrels to make one of my favorite dishes…Paella!! Like Italian risotto, paella is the signature dish of Spain. It’s the communal, rustic, quintessential Sunday meal of Spaniards, from Cantabria all the way South to Andalucia. Just like risotto, this one pan dish has it’s learning curve. … [Read more...]

“Braised” the step by step instructions for making the toughest cuts mouthwatering tender!

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On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot.  But when cooked properly, these cuts can be transformed into a flavorful showstopper!  My favorite way is to use a low and slow method of OVEN BRAISING these cuts.  The work is minimal, and … [Read more...]

Julie Gracie’s Sumac Rabbit Stew

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Thanks to Julie Gracie for giving me yet another one of her fabulous recipes!! This one uses a Middle Eastern spice called "sumac" along with rabbit!! You can also substitute squirrel for rabbit.  Sumac can be found in most grocery stores in the spice aisle.   Sumac is a flowering plant that is grown in subtropical regions throughout the world.  The shrubs or small trees produce … [Read more...]

Turtle Soup

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This turtle soup is a mild creamy soup recipe. I served it as part of a birthday dinner for my husband, Danny.  The variation of this soup comes from a cookbook created from a series of mystery novels written by Rex Stout, called Nero Wolf.  In this series of books, the character, Nero Wolf was an old gumshoe detective in the 1930s-50s, who had a passion for gourmet food.  In the … [Read more...]

“HAAAY RABBIT” Hay Smoked Rabbit with Sauce Veronique

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Rabbit eats hay… rabbit smoked in hay. It sounds strange, I know, but go with me on this. Smoking rabbit, game birds, and fish in hay isn’t crazy. When you think about it, smoking meats in hay is just like using any other smoking medium. But the difference is in the flavor. Meats smoked in hay give off an herbal, wheat quality. It’s far more subtle and sweet than meats smoked in hickory or … [Read more...]

Sous Vide Frogs Legs with Carrot Pea Risotto

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If you're going gigging, and want to try frog as a main dish but have no other ideas besides deep frying, then this recipe is for you! Tough chewy frogs legs are tenderized and garlicky after being poached for hours in a water bath. The meat falls off the bone, and that's just fine with me since I'm adding it to a carrot/pea risotto!! And I just love the beautiful orange risotto which reminds me … [Read more...]

Sous Vide Chicken Fried Rabbit

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With such low fat, wild rabbit is notorious for being tough and stringy, but a low slow poach in the Sous Vide Supreme water oven makes it tender, and retains all the flavor. Add coating and a quick deep fry and this dish will beat fried chicken, hands down!! Served with fried polenta cakes and smoked red pepper cream sauce, this dish will knock your socks off!   … [Read more...]

Bourbon Glazed Game Meat Skewers with Dirty Rice

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Many years ago while living on the East Coast, I used to take my daughters to a food court restaurant called, Cajun Cafe. Their bourbon chicken/pork was soooo good! I’d get mine with a little extra spice. Since I moved to Cali I craved it but hadn’t found a Cajun Cafe, so I decided to experiment. With bourbon, brown sugar, and a kick of cayenne… I think it’s as close as I can get to their version. … [Read more...]