Heritage, Volume 5, Number 1, Spring 1987 Page: 41
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Hot Dove or Duck Appetizers
12 dove or 2-3 large ducks
1 can chicken broth
1 large onion, chopped
1 c. chopped celery
Salt and pepper to taste
Dash cayenne pepper
/2 t. Beau Monde seasoning
/2 t. sage
1 8-oz. can sliced water chestnuts
2 T. cornstarch
1 c. water
2 cans crescent rolls
Place birds in a heavy dutch oven. Add
enough water to pan to just cover birds.
Cover pan with lid and slowly simmer for
1 hour, until the birds are tender. Remove
birds from liquid and debone. Boil
liquid to reduce to /2 cup. If using fat
ducks, skim fat from liquid. Add chicken
broth, onion, celery, and seasonings.
Simmer 30 minutes. Add sliced water
chestnuts. Thicken broth with 2 tablespoons
cornstarch that has been mixed
with 1 cup water. Stir until mixture
thickens. Add meat and set aside. Preheat
oven to 375 degrees. Open crescent
roll cans and roll out dough. Place 1
tablespoon meat mixture in center of
each piece of dough. Fold each of the
three comers toward center over meat
and pinch along all edges to seal. Place
on cookie sheet and bake 11-13 minutes,
according to crescent roll package
Elise's Marinated Quail
12 slices bacon
Juice from 2 12-oz. cans jalapefios
1 16-oz. bottle La Martinique True French
1 16-oz. bottle Seven Seas Viva Italian
Fiesta Brand Fajita Seasoning (optional)
Make a tray of heavy-duty foil, or use
glass 9"x13" casserole dish. Wrap each
quail in bacon slice and secure with
toothpick. Lay quail in tray. Sprinkle with
fajita seasoning. Combine the two dressings
and jalapefio juice, and pour over
quail. Marinate 4-6 hours. Do not drain
marinade. Cover with piece of foil and
cook on grill over medium coals 15-25
3 nopalitos, cut into thin strips
1 c. raw ground venison
1 T. oil
/2 t. cumin
/2 t. garlic powder
12 c. onion, chopped
Monterey Jack cheese
Mild picante sauce
Be certain to use only young spring
cactus leaves. After cutting away any
thorns, slice cactus into strips. Chop the
strips into 1/4"-1/2" pieces.
Brown venison in oil. When brown,
add cumin, garlic powder, and salt and
pepper to taste. Boil cactus and onion in
2 cups salted water for 10 minutes. Drain
and rinse in a colander until no trace of
cactus juice remains. Spread tostadas out
on a cookie sheet. Cover with seasoned
venison. Next, layer with cactus and
onion. Top with shredded cheese. Spoon
picante sauce on top of cheese. Broil at
350 for 5 minutes or until cheese is
melted and bubbly.
Feral Hog In Plum Sauce
4 thick loin chops, fat trimmed off
2 T. vegetable oil
1 t. salt
/s t. pepper
1/8 t. sage
2 T. flour
1 5-oz. jar strained baby food plums
/2 c. port wine
1 t. grated lemon peel
/2 t. cinnamon
1/4 t. ground cloves
Preheat oven to 325 degrees.
Season chops with salt, pepper, and
sage. Dredge lightly in flour.
Brown chops in 2 tablespoons oil. Remove
chops to a buttered baking dish.
Mix remaining ingredients in a bowl and
pour over chops. Bake uncovered at 325
degrees for 50 minutes, adding water or
more wine to prevent drying out.
Your Favorite Crepe Batter Recipe (16-20
2 large ducks
/2 c. bulk sausage
1 large onion, minced
1 c. celery, minced
1/2 c. water chestnuts or slivered toasted
4 T. flour
2 T. butter
Strained duck broth
Stew ducks in 1 quart water with lemon
slices for 1 hour or until meat falls off
bone. Cool and skin and debone ducks.
Skim off fat from broth and set aside.
Preheat oven to 300 degrees.
In a heavy skillet, fry the sausage,
breaking it up with a fork. When
browned, sprinkle 2 tablespoons flour
over sausage and brown flour. Add onion,
celery, /2 cup cooled duck broth. Mix
well. Add chopped duck and simmer until
thickened. Fill crepes with meat mixture
and place in a 9"x13" baking dish.
Make a roux with 2 tablespoons butter
and 2 tablespoons flour. Stir until golden
brown and added cooled, strained duck
broth. Stir until well blended. Pour over
crepes and bake in 300-degree oven for
2 lbs. bass or trout, fileted, boned and cut into
1 c. lemon juice
1 c. lime juice
/2 c. fine olive oil
1 large onion, minced
2 tomatoes, peeled and chopped
4 T. cilantro, minced (optional)
Salt and pepper to taste
2 medium avocados, cubed
2 fresh jalapefios, seeded and minced
Cover fish with lemon and lime juice
and refrigerate overnight. Pour off juice.
Add olive oil and all ingredients except
avocados and chiles. Just before serving,
add avocados and chiles. Serve with
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Texas Historical Foundation. Heritage, Volume 5, Number 1, Spring 1987, periodical, Spring 1987; Austin, Texas. (texashistory.unt.edu/ark:/67531/metapth45438/m1/41/: accessed May 21, 2018), University of North Texas Libraries, The Portal to Texas History, texashistory.unt.edu; crediting Texas Historical Foundation.