Fried Dove adapted from Tony Chachere
Take 10 doves cleaned, singed, split down the back and flattened. Season with Rustler's Rub® and soak in a mixture of 1 egg and 1 cup of milk. When ready to fry, dip in pancake flour and drop indeep fat or oil at 375 degrees. When the doves float to the top and brown, remove and drain on paper towels. The secret to tender doves is quick frying. Takes about 10 min to brown.
Tecnique can be used on quail, grouse, snipe, or woodcock the same way.
Pigeonneaux En Paradis adapted from Tony Chachere
Take 6 squab and season inside and out with Rustler's Rub® Seasoning. Rub with 1 stick melted butter. Combine 1 cup chopped celery, 1/2 cup chopped onions, 1/2 cup chopped onions, 1/2 cup chopped carrots and add 1 tablespoon inside each squab. Put the balance of the vegetable mixture in s deep baking dish or pan. Place squab in the pan, pour wild game sauce over squab, cover and bakein 350 degreeoven for 30 min or until tender.
Baked Juicy Swamp Rabbit adapted fromTony Chachere
Season 3lbs cut dressed rabbit with Rustler's Rub®. Dip into 1 cup flour and fry in 1 stick butter until brown. Add 1 onion, 1 bell pepper, 2 stalks of celery, and 4 cloves of garlic all finely chopped and cook until tender. Add 1tbsp Worcestershire sauce, 1 can tomato paste, and enough water to cook rabbit until tender and still have a nice thick gravy.
Wild Game sauce a la Tony Chachere
Take 1 cup seedless white grapes and 1 cup water in saucepan and bring to a boil. Cover and reduce to simmer for 5 min. Drain off waterand add 4tbsp butter, 1/2 cup port wine, 1/8tsp ground cloves and simmer for 5 min. Stirr in 2 tbsp finely chopped mushrooms and simmer for 5 min. Add 1/2 cup finely chopped pecans.