Cajun Recipes

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Translation: Select one or more of the following spices: oregano, cilantro, crushed red pepper, garlic, salt, maybe some basil or thyme. Then you have to experiment. Here's how: First, taste each spice to determine flavor and strength. Second, decide which spices you are going to use. Third, take a small amount of your unseasoned salsa, then add a minimum amount of those spices you've selected. Mix. Taste. Now ask yourself, what's missing? what does it need more of? Fourth, add "the more of," mix, taste.

Sprinkle the seasoning on all pieces of the rabbit. 3. Dip the rabbit into the flour coating on all sides. If you want, just toss all of the pieces into a paper bag containing the flour. 4. Get the oil fairly hot. 5. Put in the rabbit and brown on 1-side. 6. Turn and brown the other side. 7. Turn heat down, and cook for another 20 to 30 minutes to ensure rabbit is thoroughly done. How long it takes depends on how old (tough) the rabbit is, and how high your flame is. Serve with rice and your favorite vegetable.

Bake at 350ºF for two hours or until venison checks done. Serve stew over wild rice with cranberry sauce on the side. Barbecue Young Goat Don't laugh, but in this neck of the woods goats--pigs, too--escape from their pens in a flash. When they do, all to often they revert back to their undomesticated state. If captured by some neighbor down the road, attempts at domestication all to often fail, and that goat gets out of its pen to roam again--just ask Farmer John. --Caj Ingredients: 10 to 12 pounds goat 1--8 ounce can tomato sauce 3 potatoes, quartered 3 carrots, sliced 6 whole cloves 3 cups water 1 tablespoon salt 1 tablespoon black pepper 3 tablespoons butter 3 cloves garlic, minced 1 tablespoon sugar 3 tablespoons apple cider vinegar 1/2 teaspoon cumin 1.

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