First you gotta catch them coon, then you gotta undress it, and cut into serving size pieces. Put them pieces in a large Dutch Oven with all them ...

Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown ...

1. In a pie plate, using a wire whisk or fork, beat egg with 1 tablespoon water until thoroughly blended. Set aside. On a sheet of waxed paper, mix ...

Remove head, skin and entrails. Cut into 2 inch long pieces. Marinate for 3 hours in a mixture of the orange juice, peppercorns and nutmeg. Drain ...

Gut the rattlesnake and peel the skin off. Cook in a crab boil*. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and ...

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. ...

Soak the burghul in cold water for 10 minutes. Drain and squeeze out excess water. Set aside. Use a food processor to finely grind the meat. Transfer ...

Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot ...

Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside. Put pork fat into deep skillet ...

Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ...