Fruits of the hunt.In the South, hunting memories and traditions are passed down from one generation to the next. My family is no exception. I grew up in Clinton surrounded by the love of the great outdoors, where for generations game not only had been hunted for sport and sustenance Sustenance Amalthaea goat who provided milk for baby Zeus. [Gk. Myth.: Leach, 41] ambrosia food of the gods; bestowed immortal youthfulness. [Gk. Myth. , but also for the cultivation cultivation, tilling or manipulation of the soil, done primarily to eliminate weeds that compete with crops for water and nutrients. Cultivation may be used in crusted soils to increase soil aeration and infiltration of water; it may also be used to move soil to or of character. Hunting was such an important part of my childhood that the ever-present smell of gun oil used after a Saturday hunt still lingers in my memory. When I think back to those magical days of my youth, I chuckle chuck·le intr.v. chuck·led, chuck·ling, chuck·les 1. To laugh quietly or to oneself. 2. To cluck or chuck, as a hen. n. A quiet laugh of mild amusement or satisfaction. when I realize that in all of the photographs of my siblings siblings npl (formal) → frères et sœurs mpl (de mêmes parents) and me, we were positioned next to our hunting dogs in the backs of trucks. We even sat next to them in the grass in our Easter dresses. My brother Rusty rust·y adj. rust·i·er, rust·i·est 1. Covered with rust; corroded. 2. Consisting of or produced by rust. 3. Of a yellowish-red or brownish-red color. 4. Ellis fondly remembers our childhood as well--it has indelibly in·del·i·ble adj. 1. Impossible to remove, erase, or wash away; permanent: indelible ink. 2. molded mold 1 n. 1. A hollow form or matrix for shaping a fluid or plastic substance. 2. A frame or model around or on which something is formed or shaped. 3. Something that is made in or shaped on a mold. him into an avid AVID Cardiology A clinical trial–Antiarrhythmics Versus Implantable Defibrillators that compared the effect of implantable defibrillators vs the best medical therapy–antiarrhythmics for survivors of MI or those with nonsustained ventricular tachycardia hunter and fisherman, and he now teaches wild game cuisine cooking classes at The Everyday Gourmet Cooking School A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. and at Slay slay tr.v. slew , slain , slay·ing, slays 1. To kill violently. 2. past tense and past participle often slayed Slang Wilderness Hunting Lodge, where he takes great pleasure in sharing his knowledge on preparing and cooking game. "Venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. is quite delicious when you take the proper precautions precautions Infectious disease The constellation of activities intended to minimize exposure to an infectious agent; precautions imply that the isolation of an infected Pt is optional, but not mandatory. in the field while processing," he says. "The deer should be dressed and cooled as quickly as possible because of the high temperatures in Mississippi during deer season. After the animal is dressed, cover the meat with plastic and get it to a cooler as quickly as possible. Aging adds to the flavor and texture of the meat, so hang it in a cooler for 10 to 14 days." Rusty cherishes the time he spent with his boys hunting. "These are important times in the lives of these young guys. By hunting with their father and grandfather, they've gained respect for all wildlife. Not to mention the important father and son bonding that takes place. While hunting with my kids there were no cell phones, no television, no video games See video game console. , and the conversations and the bonds that were built in tree stands were amazing a·maze v. a·mazed, a·maz·ing, a·maz·es v.tr. 1. To affect with great wonder; astonish. See Synonyms at surprise. 2. Obsolete To bewilder; perplex. v.intr. ," says Rusty. "It was time well spent." Rusty has advice for other gamesmen who want to build traditions and hunting values with young children. "Keep it short and keep it fun. I remember my Dad took me quail quail, common name for a variety of small game birds related to the partridge, pheasant, and more distantly to the grouse. There are three subfamilies in the quail family: the New World quails; the Old World quails and partridges; and the true pheasants and seafowls. hunting when I was five, and we got out of the truck at 7 a.m. and walked behind the dogs until dark. I never knew if we were hunting or training for some Olympic event." Rusty is revered for his wild game cooking techniques and recipes. His greatest influences come from his father-in-law Russell Ratcliff in Louisiana and fellow Mississippian Billy Joe Cross. "I learned a lot about the preparation and cooking of venison from the time I spent with my father-in-law in deer camps, but I was also influenced by a close friend of my father, Billy Joe Cross--probably one of the best known wild game chefs around," remarks Rusty. Billy Joe Cross, wildlife expert and author of nine cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. , is an icon in the world of hunting and cooking wild game. He says, "Swapping recipes is probably one of the best ways in the world to make friends, and I've made hundreds since I started writing cookbooks. My memories of good hunting and cooking will last me several lifetimes." His latest cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN , Cooking Wild Game & Fish Southern Style, takes the reader from harvest to table. Cross is the director of Field Operations for Ducks Unlimited Ducks Unlimited is an international non-profit organization dedicated to the conservation of wetlands and associated upland habitats for waterfowl, other wildlife, and people. It currently has approximately 775,000 members, mostly in the United States and Canada. , south Mississippi region, and has produced over 15 cooking shows for national television. In 1979, he was named Wildlife Conservationist of the Year by the Mississippi Wildlife Federation. "His knowledge of game cookery and wildlife conservation combined with his jovial (Jules' Own Version of the International Algebraic Language) An ALGOL-like programming language developed by Systems Development Corp. in the early 1960s and widely used in the military. Its key architect was Jules Schwartz. personality makes one want to get out there and hunt something," says Terry Burgess BURGESS. A magistrate of a borough; generally, the chief officer of the corporation, who performs, within the borough, the same kind of duties which a mayor does in a city. In England, the word is sometimes applied to all the inhabitants of a borough, who are called burgesses sometimes it , who learned early on from Billy Joe the benefits of being outdoors and loving nature. "Growing up in Mississippi, you couldn't help but be a hunter if you knew anybody who had access to open fields or woods." Harold Webster Harold Tucker Webster was an American cartoonist. His first cartoons appeared in the New York Tribune in 1912, when he was in his mid-twenties. He changed his titles, based on what type of humour was within the panel; some were: Our Boyhood Ambitions, , another extremely gifted homegrown home·grown adj. 1. Raised or grown at home. 2. Originating in or characteristic of a locality: "Rock is homegrown music in the United States, evolved from blues and country and Tin Pan Alley" outdoorsman and chef, recently wrote Game For All Seasons, which gives a glimpse into his life journey and how hunting and cooking influenced him. He gives little vignettes from the heart about each recipe and why it tastes as good as it sounds. Harold has written two previous cookbooks, The Complete Venison Cookbook and The Venison Sausage sausage, food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to Cookbook, which have won many cooking awards across the country. Webster Webster, town (1990 pop. 16,196), Worcester co., S Mass., near the Conn. line; settled c.1713, set off from Dudley and Oxford and inc. 1832. The chief manufactures are footwear, fabrics, and textiles. comments on his latest book, "If one were to say that this work is an autobiography autobiography: see biography. autobiography Biography of oneself narrated by oneself. Little autobiographical literature exists from antiquity and the Middle Ages; with a handful of exceptions, the form begins to appear only in the 15th century. about a romantic, 20th century hunter-gatherer, I would not disagree." So this hunting season, try bonding with family and friends with these delicious recipes from men who have mastered the art of hunting and cooking wild game. [ILLUSTRATION OMITTED] QUAIL AND DIRTY RICE 8 quail 1/2 cup butter 2 cups mushrooms, sliced 1/2 cup green onions, chopped 1 cup dry white wine 2 tablespoons lemon juice Salt Black pepper Wild rice, cooked Brown quail in butter. Remove quail and saute mushrooms and onion in butter. Place quail, mushrooms and onions in a shallow pan and cover with foil. Bake at 350 degrees for one hour. Combine wine, lemon juice, salt, and pepper. Remove foil during last 15 minutes of cooking time. Baste quail often with combined liquids, salt, and pepper. DIRTY RICE 1 1/2 cups wild rice 4 (10-ounce) cans bouillon or beef broth 1/4 cup soft butter 1 cup onion, chopped 1 cup green pepper, chopped 1 cup mushrooms, sliced 1 cup whipping cream Salt Pepper Wash rice and cook in broth until most of the liquid has been absorbed. Saute onion, pepper, and mushrooms in butter. Add cream, salt and pepper to taste. Add to cooked rice and put into a 9 x 13 casserole dish and bake at 350 degrees for 20 minutes. Serve with quail. Yield: 12-16 servings. [ILLUSTRATION OMITTED] Billy Joe Cross Cooking Wild Game and Fish Mississippi Style [ILLUSTRATION OMITTED] DUCK HORS D'OEUVRES WITH ORANGE JEZEBEL SAUCE 4 duck breasts, 9 ounces each Olive bread, sliced Salt and pepper to taste ORANGE JEZEBEL SAUCE 2 tablespoons Dijon mustard 1 (16-18 ounce) jar apple jelly 1/2 cup horseradish 1 (16-18 ounce) jar orange marmalade 1 teaspoon fresh rosemary, chopped (or more to taste) 2 teaspoons black pepper, coarsely ground For sauce whisk mustard, apply jelly, and horseradish. Fold in the orange marmalade and rosemary, taking care not to break up the orange peel in the marmalade. Stir in pepper. Preheat oven to 400 degrees. Using a sharp paring knife, puncture the fatty skin on top of the duck breast. Salt and pepper the duck breasts. Place the breasts on a rack over a pan. Bake for about 20-25 minutes, or until the skirl is golden and the meat thermometer reads 140 degrees. When duck breasts are done, remove from oven. While hot, remove skin and spread each breast with one tablespoon of Orange Jezebel Sauce. Let duck cool enough to handle. Slice duck in thick slices across the grain. Set aside. Heat remainder of sauce in saucepan. Trim crusts from olive bread and cut into 1 x 3-inch pieces. Place on a cookie sheet and dry in a 200-degree oven. To assemble: Using olive bread as a base, spread warm Jezebel Sauce on bread, layer a piece of duck, more Jezebel Sauce, and top with a sprig of rosemary. Yield: approximately 24 appetizers Billy Joe Cross [ILLUSTRATION OMITTED] VENISON BACKSTRAP WITH CREAM CHEESE AND JALAPENO PEPPER 1 venison backstrap 1 (8-ounce) cream cheese 1 (10-ounce) jar jalapeno, sliced and drained (Trappey's brand works well) 3-4 pieces sliced bacon Split backstrap down the middle to form a pocket. Do not cut all of the way through the meat. Place pieces of cream cheese and jalapenos in pocket and press to close. Wrap with bacon and place on medium grill. Turn occasionally to cook bacon on all sides. Slice into 1-2 inch Yield: 6 servings. Rusty Ellis, Clinton CHICKEN FRIED BACKSTRAP WITH COMEBACK SAUCE 1 venison tenderloin or backstrap Ground black pepper 1 egg 3/4 cup water 1 cup self-rising flour seasoned with salt, pepper, and Tony's seasoning (approximately 1 teaspoon each) Hot oil for frying Cut the backstrap into 1/4 inch thick pieces. Place pieces on a cutting board and sprinkle with pepper. Using a meat mallet, pound pepper into meat, turn and repeat process. Make an egg wash with egg and water. Dip each piece of meat into the wash and then dredge in flour mixture. Fry in hot oil until meat is golden brown and drain on paper towels. Serve with Rusty's Comeback Sauce. Yields: 4-6 servings. RUSTY'S COMEBACK SAUCE 2 cloves garlic, finely chopped 1 1/2 cup mayonnaise 1 1/2 cup Chile sauce 2 teaspoons mustard 1/2 teaspoon salt Black pepper to taste 1 1/2 cup oil 1 tablespoon Worcestershire sauce 1 medium onion, grated 1/2 cup lemon juice Tabasco to taste Mix all in food processor until smooth. Check seasonings. Yield: 6 cups Rusty Ellis, Clinton [ILLUSTRATION OMITTED] GRILLED GAME TENDERLOIN 1 elk or whitetail deer tenderloin 1/4 cup brown sugar 1/2 cup Worcestershire sauce 1 (5-ounce) bottle soy sauce Juice of 2 lemons 1/4 cup bourbon Mix all ingredients together and marinate tenderloin for 24 hours for best flavor. Heat grill to medium. Place tenderloin on grate and sear on all sides for 2-4 minutes. Cook for approximately 20 minutes, total turning frequently. Yield: 6 servings. Terry Burgess, Glenwood Springs, CO CONRAD'S CAJUN CHILE 4 large white onions, chopped 3 celery stalks, chopped 1 green pepper, chopped 3 garlic cloves, finely chopped 1/2 cup olive oil 2 pounds ground buffalo meat 2 pounds ground elk or venison 2 pounds ground chuck 1/2 cup paprika 3/4 cup chili powder 2 tablespoons cumin 1 tablespoon marjoram 4 tablespoons black pepper 4 bay leaves 4 (15-ounce) cans tomatoes, diced 4 (15-ounce) cans tomato sauce 4 (6-ounce) cans mushrooms, sliced 1/2 cup ketchup 1/2 cup Tony Chachere's seasoning Saute onions, celery, green peppers and garlic in olive oil until onions are slightly browned, add meats and continue cooking until meat is browned. Add paprika, chili powder, cumin, marjoram, black pepper, and bay leaves. In a separate large (3-4 gallon) pot, add tomatoes, tomato sauce, mushrooms, ketchup and Tony's seasoning. Add meat mixture to pot and simmer 4 hours. Yield: 12 servings. Conrad Martin, Jackson FRENCH ONION VENISON ROAST 1 (3-pound) boneless venison roast 6 small potatoes, halved 6 medium onions, halved 2 cloves garlic, chopped 2 bay leaves 1/8 teaspoon Tabasco sauce 1/4 teaspoon pepper 3 cans French onion soup Cooked rice In a 6-quart crock pot, add venison roast, potatoes, onions, garlic, bay leaves, Tabasco sauce, pepper, and soup. Set heat control on low and cook for 8 hours. Serve over cooked rice. Yield: 6-8 servings. Harold Webster Game for All Seasons Cookbook PHOTOGRAPHY BY RON BLAYLOCK |
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