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FISH & GAME RECIPES

 

 

 

 

 

 

 

SHRIMP JAMBALAYA

 

1 cup fully cooked ham

3/4 cup chopped onion

1 garlic clove,minced

2 tablespoons vegetable oil

2 cups chicken broth

1 can{14 1/2 oz.} stewed tomatoes

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon each cayenne pepper,chili pepper, and pepper

1 bay leaf

1 cup uncooked long grain rice

1 lb. uncooked small to med. shrimp, peeled and deveined { can use salad shrimp if like}

 

In large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or til shrimp turn pink. Discard bay leaf before serving. Yield: 4 servings.

 

 

John Keene

 

 

 

 

ALLIGATOR RECIPE

 

My dad had a favorite dish that I wish I had written down, as it was quite involved. I remember it had to do with two pine trees exactly three times as far apart as the gator's length. To one tree you attached a stout rope, to the other hooked up the truck come-along (standard equipment in his day). After slicing the belly hide and leg hide properly, chopping through backbone close to head with axe, you'd connect rope to backbone and come-along to head, then with even pumping motion peel out carcass. A side note said it was helpful to hire a twenty-year old female neighbor to make fastidious cuts between hide and flesh to hasten laborious chore.

 

Then there was something about putting hide and head in large pot, bringing to rolling boil after seasoning with a cup of lemon juice and a quart of moonshine preservative. Then you sat it on back burner to simmer. Take three hen eggs, whip until frothy and brown lightly both sides in skillet on front burner, make white or brown bread toast with lathers of butter.

 

Taste backburner contents, should taste like a bit tipsy ten-year-old tennis shoe. Throw out to dogs. Check to see if any cat-fish had come to bait meat you'd thrown in lake. Eat omelet and go to bed with feeling of job well done.

 

Oh! There was something else about how to handle twenty-year-old, but I forget that part unfortunately. LCA

 

L.C. Alexander

 

 

 

 

VENISON CHILI

 

Prep time: 45 minutes

Serves 8

 

1 lb. Ground venison

1 (28 oz.) can crushed tomatoes with garlic

1 (14 oz.) can tomato sauce

1 (5 oz.) can tomato paste

1 (14 to 16 oz.) can pinto beans, drained

3 stalks celery, sliced

1 lg onion, diced

8 oz. water

¼ tsp. crushed red pepper

1 T. chili powder

½ tsp. salt

 

 

Brown venison in large pan. Add onion near end of browning. All all other ingredients, cover, and simmer until celery is done, stirring often.

 

 

Jim & Debra Fergerson

 

 

 

 

FROG LEGS

 

Comment: This recipe has better results if frog legs are fresh, not frozen.

 

Prep time: 20 minutes

Serves 10

 

15 lbs cleaned frog legs

4 cups all purpose flour

½ cup salt

¼ cup pepper

1 quart cooking oil

 

Heat oil to cooking temperature of 350 degrees.

Put all dry ingredients in a brown paper bag and shake to mix.

Put legs in bag, put as many as can be cooked in your pan at a time. Cook 2 to 3 minutes per side, or until light golden brown. Remove from oil and put on paper towels to drain off oil; salt and pepper to taste.

Serve with cornbread and enjoy!

 

 

Jim & Patti Eldredge

 

 

 

 

 

 

 

Family-oriented, civic-minded, environmentally concerned airboaters!

 

Citrus County Airboat Alliance

P.O. Box 194, Inverness, FL  34453

www.citrusairboat.org

 

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