• Barbecued Rabbit
• Anything but Quiche

• Bourbon Venison Stew
• Quail Parmesan

Barbecued Rabbit

2 rabbits, cleaned and quartered
1 medium onion, chopped
2 serrano peppers, chopped
2 cloves garlic, minced
½ cup white vinegar
½ cup catsup
½ cup brown sugar, packed
½ cup butter
2 Tblsp. Worcestershire sauce
½ tsp. each salt and black pepper
To taste: garlic salt and cayenne pepper

Combine all ingredients, except rabbit, in a Dutch oven. Mix well over a medium heat until mixture reaches a boil. Stir often. Reduce heat and allow to simmer about 10 minutes.

Add rabbit pieces, seasoned to taste with garlic salt and cayenne pepper. Turn pieces to coat with sauce. Cover oven and cook around 300 degrees for at least 2 hours, turning rabbit pieces twice.

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Anything but Quiche

1 pound venison pan sausage
1 small onion, chopped
2 Tblsp. bacon grease(optional)
1 cup Bisquick
1 cup milk
6 eggs
Salt and black pepper to taste
1 cup shredded cheese

Heat bacon grease (if your pan sausage is lean) in skillet over medium heat. Cook pan sausage and onion, chopping sausage into small chunks.

In a large bowl, mix remaining ingredients, except cheese, until well blended. Pour cooked sausage and onion into the bottom of a greased casserole dish, top with shredded cheese, then add egg mixture. Cook at 350 degrees for about 30 minutes or until a knife inserted into the mixture comes out clean

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Bourbon Venison Stew

2 lbs. venison, cubed
1 cup seasoned flour
1/2 cup bacon grease
1/2 cup diced onion
1/2 cup copped bell pepper
3 cloves garlic, minced
1 8-oz. can tomato sauce
1/2 tsp. each - thyme and rosemary
3 shots Wild Turkey bourbon
1 cup beef broth

Coat the cubed venison in the seasoned flour (a plastic bag works great), working the flour into the meat with your fingers. Heat the bacon grease in a deep cast iron skillet over medium heat and brown floured meat pieces on all sides. Don't crowd the meat in the skillet, removing each browned piece separately to a plate when done.

Add onion, bell pepper, and garlic to the skillet and sauté until soft. Return browned cubes to the skillet and add remaining ingredients. Stir well, reduce heat and simmer for about an hour. Serve with wild rice.

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Quail Parmesan

4 cleaned quail
Salt and pepper to taste
1 cup breadcrumbs
1/2 cup Parmesan cheese
1/2 tsp. oregano
2 eggs, beaten
1 stick butter
1 can Italian tomato sauce

Season cleaned quail with salt and pepper - both inside and out. In a mixing bowl, combine breadcrumbs, Parmesan cheese, and oregano.

In another bowl, mix the beaten eggs with a little more salt and pepper. Roll the quail in the breadcrumbs, then the beaten egg, and then again in the breadcrumb mixture.

Heat butter in a cast-iron skillet over medium heat. Brown quail on all sides, reduce heat and pour sauce over the birds. Cover the skillet and allow to simmer for about one hour or until birds are tender.