In Sunday’s paper you’ll find several excellent recipes for fish and game.

Here’s a few more - just in case you’re still hungry.

Alice’s Pheasant
6 skinned pheasants (breasts and legs)
salt water
flour
butter
pepper
Lowry’s Seasoning Salt
garlic
3 pints whole cream or whipping cream
3 sliced onions (large)

Soak the pheasants in salt water for two hours. Roll or shake the pheasant pieces in plain flour. Fry in butter until just brown. Add Lowry’s, pepper and garlic to your liking. Place the pheasant pieces in a baking dish, add 3 pints whole cream and slice the onions over the top. Bake in 350-degree oven for 2½ hours.

Source: John Gallaspy, Outdoor Media Network

Microwave Trout with Herbs and Feta Cheese
4 (approx. 6-oz.) trout fillets
1/2 teaspoon lemon pepper seasoning
4 teaspoons extra virgin olive oil
8 slices roma tomato
4 (1 to 2-inch) sprigs fresh oregano
2 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese

Place each fillet on a microwave-safe serving dish. Sprinkle with lemon pepper and drizzle with oil. Cover each dish with plastic wrap, turning back one corner to vent steam. Microwave, one at a time, on high for 1-1/2 minutes. Uncover each fillet, and arrange two slices of tomato, a sprig of oregano and basil leaves on top of each one. Top with cheese. Cover as before and microwave on high for 1 to 1-1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets. Serves two-four.

Source: Keith “Catfish” Sutton, outdoors writer. Keith and his wife Theresa are the authors of “Duck Gumbo to Barbecued Coon: A Southern Game Cookbook.” For an autographed copy, send check or money order for $16.50 to C & C Outdoors, 15601 Mountain Dr., Alexander, AR 72002. For credit card orders, visit catfishsutton.com.

Duck Blind Goolash

1 pound of hot deer sausage
6-8 fresh eggs
5-6 slices of cheese
Hot Sauce

Place entire pound of sausage in skillet. Cook until it is done. Then add all of the eggs. Cook for an additional 7-10 minutes, stir ever minute or so. Then add a few dashes of hot sauce, add salt and pepper. Place slices of cheese on top. When cheese is melted serve on top of white bread.

Source: Ronnie Cook, Martin, Tennessee

Duck Brochettes
4 duck breasts
1 cup ginger ale
½ cup olive oil
1 tablespoon DU Rotisserie Roast Seasoning

Whisk together the ginger ale and oil by slowly adding the ale to the oil. Add the DU Rotisserie Roast Seasoning. Set aside. Slice the boned breast length wise, about ¼ inch thick, and marinate in the ginger ale, oil, and DU Rotisserie Roast Seasoning mixture for 48 hours. Preheat the grill to 450-500° run the breast strips on skewers, then grill about 5 minutes for the first side, and then about 3 minutes more on the second. You can marinate and grill legs the same way, using the same timing. Serve with DU Central Flyway Wild Rice blend, a delicious side dish offering robust mushrooms and savory herbs.

Source: Ducks Unlimited. For more DU recipes or to purchase DU seasonings or products, visit ducks.org/huntandhome

Pan Seared Duck with Brandy Orange Sauce

4 large duck breasts (with or without skin)
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons DU Lemon-Lime Pepper seasoning
½ cup orange juice
½ cup brandy
1 tablespoon orange zest
2 cloves garlic, minced
1 medium red onion, halved and thinly sliced
4 tablespoons butter, chilled and cut into pieces
1 cup Mandarin orange segments
1 tablespoon minced fresh parsley

In a large pan over medium-high heat, heat 1 tablespoon butter with olive oil. Season your duck with DU Lemon-Lime Pepper Seasoning. Add duck breasts and brown lightly on both sides. In a jar or bowl, combine orange juice, brandy, orange zest, garlic and onion. Slowly add brandy mixture to pan and cook until liquid is reduced to about 2 tablespoons or about 10 minutes. Remove duck breasts when medium-rare or your desired cooked level; be careful not to over cook. Allow to rest for a few minutes and keep warm until liquid is reduced. When liquid is reduced, whisk in chilled butter until melted. Immediately remove pan from heat and stir in orange segments and parsley. Serve with DU Atlantic Flyway Wild Rice Blend, a delicious side dish offering cranberries, apples and savory herbs.

Source: Ducks Unlimited. For more DU recipes or to purchase DU seasonings or products, visit ducks.org/huntandhome

Dove Stroganoff
12-18 dove breasts
one cup of chopped onion
two tablespoons of butter or margarine
one can of cream of mushroom soup
one-four-ounce can of sliced mushrooms
one teaspoon oregano
one teaspoon liquid smoke
two cups of wild rice (cooked according to directions)
one cup light sour cream

Place dove breasts in rows in a large baking dish. Saute chopped onion with butter or margarine. Combine the onions with soup, sliced mushrooms, oregano and liquid smoke. Spoon mixture over the dove breasts, cover the dish with foil and bake at 325 degrees for 45 minutes. Mix wild rice with sour cream. Spoon the mixture over the dove and sauce and cook covered for an additional 20 minutes. Cook uncovered for another 15 minutes and serve.

Source: John Gallaspy, Outdoor Media Network

Venison Meatloaf

2 eggs
8-ounce can of tomato juice
medium onion, finely chopped
1 cup dry bread crumbs
1 teaspoon salt and pepper
1 teaspoon dry mustard
1 1/2 pounds of ground venison
2 tablespoons of brown sugar
2 tablespoons of vinegar

Lightly beat eggs and add tomato sauce, onions, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9 by 5 inch loaf pan. Combine brown sugar, mustard and vinegar. Pour over meatloaf. Bake, uncovered at 350 for 70 minutes. Yields 6-8 servings.

Source: John Gallaspy, Outdoor Media Network

Broiled White Bass Maitre d’Hotel
3 pounds white bass fillets
2 teaspoons salt
1 teaspoon black pepper
1/2 cup Maitre d’Hotel Sauce
1 teaspoon chopped fresh dill
1 lemon, cut in wedges

Season fillets with salt and pepper. Place in a single layer in a broiling pan or baking dish. Cook under the oven broiler, 6 inches from heat, 5 minutes or till slightly brown. Turn and heat 3 to 5 minutes more, until fish flakes when fork-tested. Serve on a hot platter with Maitre d’Hotel Sauce on top. Garnish with dill and lemon wedges. Serves 6.

Maitre d’Hotel Sauce:
1/2 cup butter
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon lemon juice

Melt butter in a saucepan, and stir in parsley, tarragon, salt and pepper. Beat in, drop by drop, the lemon juice. Use at once. Makes 1/2 cup.

Source: Keith “Catfish” Sutton, outdoors writer. Keith and his wife Theresa are the authors of “Duck Gumbo to Barbecued Coon: A Southern Game Cookbook.” For an autographed copy, send check or money order for $16.50 to C & C Outdoors, 15601 Mountain Dr., Alexander, AR 72002. For credit card orders, visit catfishsutton.com.

Quail Sauternes
4 bobwhite quail
3/4 cup melted butter
Salt, pepper
3 tablespoons flour
1 (10-1/2 oz.) can condensed chicken broth
3/4 cup water
1/2 cup sauternes wine
1 dash cayenne pepper

Split each quail down the center of the breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil or grill 15 to 20 minutes or until golden brown on both sides. Set aside. Pour the remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water and sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15-20 minutes or until quail are tender. Serves 2-4.

Source: Keith “Catfish” Sutton, outdoors writer. Keith and his wife Theresa are the authors of “Duck Gumbo to Barbecued Coon: A Southern Game Cookbook.” For an autographed copy, send check or money order for $16.50 to C & C Outdoors, 15601 Mountain Dr., Alexander, AR 72002. For credit card orders, visit catfishsutton.com.