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WILD GAME

Fried Dove
adapted from Tony Chachere

Take 10 doves cleaned, singed, split down the back and flattened. Season with Willie's Hog Dust® 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. Technique 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 Willie's Hog Dust® 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 degree oven for 30 min or until tender.


Baked Juicy Swamp Rabbit
adapted from Tony Chachere

Season 3lbs cut dressed rabbit with Willie's Hog Dust®. 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 water and add 4tbsp butter, 1/2 cup port wine, 1/8tsp ground cloves and simmer for 5 min. Stir in 2 tbsp finely chopped mushrooms and simmer for 5 min. Add 1/2 cup finely chopped pecans.

Willie's Alligator Bites

Take 3lbs of boneless alligator meat and cut into 1 inch cubes and soak in 3 cups of milk for 2 - 3 hours. Drain and season with 2tbsp Willie's Hog Dust® Original or Spicy Seasoning, add 1 cup of mustard and mix together well. For ease, take a ziploc bag and mix 2 cups of your favorite fish fry and 2 cups Bisquick. Drop the alligator into the ziploc and shake. Once the alligator is coated, deep fry the alligator cubes for 5 - 6 min at 375 until golden brown. Serve with our Bloody Mix or cocktail sauce for dipping.